Fried Pizza

There's no way I'm turning on the oven in summer; so, I thought let's try fried pizza!

My pizza dough recipe was based on http://www.italianrecipesmadeeasy.com/fried-pizza.html . Please visit the link to see different stages of this recipe but I'll still post the recipe below just in case the link doesn't work in the future.

Fried Pizza
Italian Recipes Made Easy

serving : For about 8 mini pizzas

300g of strong white flour
1 tea spoon of dry yeast
1 tea spoon of salt
1 tea spoon of sugar
20ml of extra virgin olive oil
190ml of warm water
vegetable oil

1)For the dough put flour, yeast, salt, sugar, olive oil in a bowl.

2)Using your hands and adding slowly the water mix all the ingredients together until you obtain a soft and smooth dough (if too dry add more water, if too sticky add more flour).

3)Cover and let the dough rise for a couple of hours or until has doubled in size.

4) At this point take small pieces of dough, shape them into mini pizzas and fry in hot vegetable oil. Drain them on kitchen paper.  To me this recipe is good not only to top with pizza garnishes but also good with sour cream, cheese or just plain powdered sugar.

To make into pizza :-
5) In the middle of each mini pizza pour one or two table spoons of the tomatoes sauce and grated parmigiano to your taste.
Serve immediately.

Spinach & Potato Cakes

I have misplaced the link to this recipe but I'll look again and give the proper credit when I've found it.

Spinach & Potato cakes
Makes : 10 cakes

450gm fresh spinach, blanch and chopped coarsely, cooled
2 medium potatoes, boiled, mashed and cooled
1 small onion, finely sliced (I used spring onion)
2 eggs
6 Tsp herbs/spices (I used garlic powder, cumin, smoked paprika)
2 fresh green chillies, finely sliced
Fresh coriander, finely chopped (I used parsley)
2 Tbsp flour salt & pepper, to taste
Bread crumbs for coating
Vegetable oil, for frying

Method
1) Mix everything except for bread crumbs until well combine. Let it rest for 30 mins.
2) After 30 mins. start heating oil. Meanwhile start shaping mixture into balls and coat with bread crumbs.
3) When oil is hot enough, fry until golden brown.
4) Serve hot with yoghurt, chilli sauce or sour cream.

Quiche Lorraine without pastry crust

Quiche Lorraine without pastry crust
source : Taste

Ingredients (serves 6)

1 tablespoon olive oil 
1 brown onion, finely chopped 
4 rashers bacon, rind removed, finely chopped 
1 cup grated tasty cheese 
3 eggs 
1 teaspoon plain flour 
300ml cream 
1/2 cup milk

Method

1. Preheat oven to 180°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
2. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
3. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Instant Fish soup

Instant Fish soup
serves 4-6 pax

6 white fish fillets
2 Tbsp Paprika oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp ground corriander
1 tsp ground cumin
2 tsp chilli powder
1 tsp curry powder
1/2 tsp cayenne pepper
about 250ml water
about 250ml milk *
2 Tbsp sour cream *
1 Tbsp flour *
1 fish stock cube
salt & pepper, to taste
chopped parsley or dill, to garnish
vermicelli or any kind of pasta / noodles, to serve

* you may substitute milk with coconut milk. if coconut milk is being used, sour cream and flour can be eliminated

Steps
1) In a pot, heat paprika oil, sauté onions until translucent. Stir-in the spices and minced garlic, fry until fragrant, be careful not to burn spices. add a little water to the pot and let it come to a boil. Once boiling, you can add remaining water and heat until the liquid come to a boil again.
2) Once the liquid starts to boil, put in the fish stock cube you can add in milk and meanwhile mix together sour cream and flour until smooth, add this mixture in as well. Let it come to a boil.
3) Finally, add in the fish fillets and cook for a few minute or until fish is cooked through.
4) Serve hot with your favourite pasta or noodles, garnish with parsley or dill.

Honey, mustard & Lemon roasted chicken

Honey, mustard & Lemon roasted chicken

Ingredients
4 chicken thigh, clean & pat dry
2 Tbsp Honey
1 dollop mustard
1 lemon, juice only
2 tsp garlic powder
a few pinches of dried rosemary
1/2 tsp smoked paprika
black pepper, to taste

Steps
1) Pre-heat oven at 200°c / Gas mark 6 for at least 45 mins.
2) Meanwhile, start marinating chicken by mixing together all the spices. Rub the mix spices all over chicken and let it sit for 45 mins. in room temperature.
5) Grease roasting pan, place chicken skin side down on roasting tin. Bake for 25 mins.
6) After 25 mins. turn chicken over and bake for another 20 mins. until cook through and skin crisped.

Chestnut puree Ice cream

Chestnust Puree Ice Cream with chocolate specks
makes about 450ml Ingredients

For chestnut puree custard
3 Egg yolks
1 sachet Vanilla sugar
1 Tbsp Flour
150ml milk
175gm ready-made chestnut puree
30-50gm powdered sugar, to taste
(if chestnut puree has been sweetened beforehand, then less sugar should be added)
1 Tbsp cocoa powder

200ml whipping cream (30% fat content)
1/2 tsp rum

Steps
1) In a sauce pan, put egg yolks, vanilla sugar, powdered sugar and flour. Mix-in a little bit of the milk and whisk until you get a smooth paste before pouring in the remaining milk. Mix well.
 2) Cook the mixture over low heat for a few minutes. Add in the chestnut puree and let it melt slowly while stirring constantly.
3) The custard is ready when the mixture thickens and coats the back of wooden spoon. You can stir in the cocoa powder. Set it aside to cool completely.
4) When custard is cooled, start whisking the whipping cream until soft peak. Add rum into whipped cream and whip a bit more. Then slowly mix in the whipped cream into custard.
5) Pour the cream mixture into a freezer-proof container and freeze for at least half a day.
6) Before serving let it sit in room temperature for at least 15 mins.

Soy milk pudding (Tofu fa)

Soy milk pudding (Tofu fa)
serves : 1 - 2 pax

Ingredients
200ml soy milk
30ml cold water
1/2 Tbsp powdered gelatine

Sugar syrup
3-4 Tbsp sugar , or to taste
1/2 cup water
few slices of ginger, optional

Steps
1) Heat soy milk gently, do not boil. I heat the milk for 1:30 mins. in the microwave. Set aside while you get ready the gelatine
2) Put double boiler on stand by while sprinkle powdered gelatine over cold water and let it sit for 5 mins. untouched. After 5 mins. heat gelatine over double boiler until gelatine dissolves. Do not let it boil.
3) Mix together gelatine and heated soy milk. Let it set in the fridge for at least 6 hrs. or over night.
4) Cook ingredients for syrup. Serve soy milk pudding with either cold or hot syrup.