yeast

Dutch doughnuts, sweet treat

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dutch_doughnuts
Doughnuts are a treat and can be something of a guilty pleasure but enjoyable nonetheless. The Dutch doughnuts add a little extra twist to the classic doughnut.

To prepare you will need 1 cake compressed fresh yeast, 1 cup lukewarm milk, 2 1/4 cups all-purpose flour, 2 teaspoons salt, 1 egg, 3/4 cup dried currants, 3/4 cup raisins,1 Granny Smith apple – peeled, cored and finely chopped,1 quart vegetable oil for deep-frying, and 1 cup confectioners’ sugar for dusting.

First break up the yeast and stir into some warm milk. Allow to stand for a few minutes to dissolve. Sift the flour and salt into a large bowl and add the yeast mixture and egg and mix into a smooth batter. Add the currants, raisins, and apple, cover the bowl and leave in a warm place to rise until double in size.

Heat oil in a deep-fryer and use 2 metal spoons to shape scoops of dough into balls. Drop carefully into the hot oil. Fry until golden brown.

The doughnuts should be soft but greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve on a dish.

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Vegetarian Pizza, a way to eat healthy

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vegetarian_pizza

The great thing about a good pizza is that you can choose your own toppings. If you’re not a fan of meat then you can also pile on the vegetables. The basic pizza dough 2 x 7g sachets dry yeast, 2 teaspoons caster sugar, 1 teaspoon salt, 5 cups plain flour, and 1/2 cup olive oil.

To make the dough combine the yeast, sugar, salt and 1 1/2 cups warm water in a bowl. Cover and let it stand for 20 minutes or until the mixture is foamy. Then add flour and oil in a bowl and stir. Make a well in the centre and add yeast mixture. Knead onto a lightly-floured surface.

When the dough has risen, use fist to flatten and knead until smooth. Divide into quarters; roll to form four, 30cm round pizza bases and place on greased baking trays.

For the toppings use 1 small onion, finely chopped, 1 clove garlic, crushed, 1 small zucchini, grated, 200g of diced tomatoes, 1 tablespoon shredded basil, 1/2 medium red capsicum, thinly sliced, 1/2 medium green capsicum, thinly sliced, 4 (120g) bocconcini cheese, sliced, and 1/2 cup mozzarella cheese.

In a saucepan heat oil and add onion, garlic and zucchini. Stir until onion has softened then add tomatoes. Bring to the boil; reduce heat until sauce has thickened. Add basil. Then spread pizza base with tomato mixture and add capsicum, bocconcini and mozzarella. Bake until cheese has melted and base is crisp.

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Tiella, Italian pie

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tiella
Italian cuisine is more than just pasta and pizza. There are many recipes you can try. Tiella is a layered vegetable dish which often contains tomatoes, potatoes, and zucchini, baked in an earthenware dish. It is most popular in the Italian south.

Eggplant, onions, red peppers, mushroom slices, sauteed greens, and sliced winter squash can be added. For the dough use 2 teaspoons dry yeast, ¼ cup warm water, 1½ cups all-purpose flour, 1½ cups semolina flour, 1 teaspoon salt, ¾ cup cool water, and 5 tablespoons extra-virgin olive oil.

For the filling use 2 pounds escarole, 6 tablespoons extra-virgin olive oil, 1½ tablespoons chopped garlic, ⅓ cup capers, drained, ⅓ cup Gaeta olives, pitted, ½ teaspoon peperoncino flakes, and salt. To prepare trim the base of the escarole rinse, drain the leaves and chop into shreds.

Pour ¼ cup of olive oil in a skillet over medium-high heat and add garlic. Cook for a minute then add the escarole, capers and olives, add salt and peperoncino. Steam for 5 minutes.

To make the dough, dissolve yeast in ¼ cup warm water and leave for several minutes to and start to bubble. Put flour, salt, and sugar in a food processor and run for a few seconds to blend the dry ingredients. Stir the yeast with the cool water and 3 tablespoons of olive oil. Pour the liquid into the flour and continue processing for 30 seconds.

Turn out the dough onto a floured surface and knead to form a smooth round. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled. When filling is prepared, heat the oven to 375°. Place a rack in the centre of the oven. Brush the bottom of the baking pan with olive oil.

Knead the dough to form a round and cut off 1/3 for the top crust of the tiella. The larger piece from the bottom. Put the round in the baking pan then scrape add escarole filling in the bottom crust and spread evenly. Fold the rest of the dough over the crust making indentations with the fingertips to seal. With a knife, pierce the top crust all over, brush extra-virgin olive oil and bake for about 45 minutes. 

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