Archive for January, 2012


January 31, 2012 Leave a comment

recipe for pizza dough:
– 500ml tepid water
– 925g flour
– 40g yeast
– 20g salt
– 25ml (olive) oil – I’ve used sunflower oil, didn’t have any olive oil at home.
– a pinch of sugar

I’ve dissolved the yeast, oil, salt and sugar in the water. Then I added flour and let my kitchen machine knead a smooth dough. This is enough dough for about 6 pizza normal size. I’ve cut the dough in 8 pieces though because my pizza baking tray is just 24 cm. I’ve put each piece in a small plastic bag and froze them some days ago. Today I unfroze one of the dough pieces in the microwave. After it was completely unfrozen I’ve let the dough rest for about 30 minutes in a bowl in a warm place. After that I’ve rolled the dough out and put tomato sauce, red pepper, gherkins, champignons and cheese on it and baked it for about 20 minutes at 225°C.

Categories: food, food - how to


January 23, 2012 Leave a comment

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Rump Steak

January 18, 2012 Leave a comment

Today I’ve made my first rump steak ever. And I think I’ve done it pretty good for the first time.. it was tender and juicy. 🙂

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“Wursthuller” – sausage in dough

January 14, 2012 3 comments

– 200g curd cheese – tomato purée
– 300g flour “Knackwurst”
– 15g baking powder – egg yolk
– 1 egg
– a pinch of salt
– 3 tablespoon oil

I’ve put the curd cheese, flour, baking powder, egg, salt and oil in a bowl and used a dough hook to knead it into a smooth dough that comes away from the bowl. It was more dough than I needed for 6 sausages so I divided the whole dough into 10 pieces. I rolled out the dough, added some tomato purée and wrapped the sausage with it. After all sausages were wrapped I had to think of what to do with the rest of the dough. I didn’t just want to bake some dry rolls. So I got some cheese from the fridge and created my own tomato-cheese-rolls. They were not bad but next time I’ll add some spices (salt, pepper, oregano) to the tomato purée. Anyway, I put all of it on a baking tray, brushed egg yolk onto the dough and baked them in the preheated oven for about 20 minutes at 180° C.

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Lentil Stew – Linseneintopf

January 9, 2012 2 comments

– 300g potatoes – 1 bay leaf
– 2 carrots – 1,5 – 2 l broth
– 1 onion – parsley
– 400g brown lentils – salt
“Knackwurst” (german sausage) – pepper
– 1 teaspoon marjoram – 3 tablespoon white wine vinegar

I’ve cut the potatoes, carrots, onion and Knackwurst in pieces with the help of my “nicer dicer plus”. Then I put the potatoes, carrots, onion, Knackwurst, lentils, marjoram and bay leaf in my pressure cooker. I’ve added 2 liter of broth and closed it. When it reached the right temperature I’ve cooked it all for about 15~ minutes. After the pressure was gone I could open the cooker, remove the bay leaf and add parsley, salt, pepper and white vine vinegar. It is sooo delicious!!

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Pizza Rolls

January 7, 2012 2 comments

dough tomato sauce topping
– 125g flour – tomato purée – pineapple
– 65 ml water – water – turkey
– 7g dry yeast (or 21g fresh yeast) – salt – grated cheese
– a pinch of salt – pepper
– oregano
– grated cheese

I’ve mixed the flour with yeast and added water. Then I stirred it until the flour absorbed most of the water. I kneaded the dough for a few minutes and then put it in a bowl and let it rest for like 30 minutes. Meanwhile I made the tomato sauce with tomato purée, water, salt, pepper, oregano and some grated cheese. After the dough rested for long enough I divided it into 5 equal pieces. I rolled out the dough with a mini rolling pin like you can see in the slideshow. Then I added tomato sauce, pineapple, grated cheese and rolled it up. I put the pizza rolls on a baking tray and let them rest for another 15~ minutes. Meanwhile the oven heated up to 200°C. I baked them for about 12-15 minutes, until they got a nice tan.

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Beef Goulash with Potatoes and Green Beans

January 3, 2012 2 comments

– 500g beef
– 250g onions
– 50-100g tomato purée (as you like)
– 1-2 garlic cloves
– 400-500 ml broth
– butter (to fry beef etc..)
– salt, pepper and paprika (spice)
– 75-100g sour cream

I fried the beef in butter, added spices, onions, garlic, tomato purée and let it steam for a few minutes. Then I added the broth, closed the compressure cooker and let it cook for about 20~ minutes. The time depends on how much you’re cooking. This was my first time using a compressure cooker and I like it already! I added sour cream in the end and served the goulash with potatoes and green beans.

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