• hari kemerdekaan jadi sangat istimewa
BAHAN :
Nasi putih 2 ½ porsi
Dada ayam dibagi 2
BAHAN DAN BUMBU SATU :
Santan kental 2 sdt
Air gula bawang 1 sdm
Merica secukupnya
Kubis secukupnya
BAHAN DAN BUMBU DUA :
Saos tomat 1 ½ sdm
Air gula bawang 1 ½ sdm
Tomat cincang secukupnya
Cara membuat :
Campur adonan satu dengan ½ bahan pokok dan masak hingga tercampur rata, kemudian sisihkan. Masak bumbu dua dengan bahan dua hingga tercampur rata dan kemudian satukan di satu tempat. Setelah itu cetak dengan dua kali wartna merah dan putih yang ditumpuk di dalam cetakan yang mirip warna bendera kita.
Hiasan :
½ telur rebus, kerupuk dan selada merah putih (cincangan tomat dan ketimun dicampur air gula bawang dan sedikit cuka)
Jumat, 19 Desember 2008
9. BAKWAN MAKARONI UDANG
BAHAN :
200 gr makaroni
3 sdm minyak goreng
200 gr cumi, potong sesuai selera
200 gr udang ukuran sedang
5 bh cabai merah, iris serong
4 btr telur
100 gr tepung terigu
4 siung bawang putih, cincang halus
2 btg daun bawang, iris halus
1 btg seledri cincang halus
1/2 sdt lada bubuk
1/2 sdt garam
300 gr minyak untuk menggoreng
CARA MEMBUAT :
Rebus makaroni bersama air, tambahkan minyak goreng, masak hingga makaroni
mekar dan matang, angkat, siram air dingin, sisihkan.
Campur makaroni, cumi, tepung terigu, telur, bawang putih, daun bawang, daun
seledri, cabai merah, garam dan lada bubuk, aduk rata.
Panaskan minyak, celupkan sendok sayur kedalamnya, angkat, lalu isi dengan
adonan. Beri udang diatasnya, celupkan kedalam minyak panas.
Goyangkan hingga adonan lepas, goreng hingga matang dan berwarna kuning.
Sajikan selagi hangat.
200 gr makaroni
3 sdm minyak goreng
200 gr cumi, potong sesuai selera
200 gr udang ukuran sedang
5 bh cabai merah, iris serong
4 btr telur
100 gr tepung terigu
4 siung bawang putih, cincang halus
2 btg daun bawang, iris halus
1 btg seledri cincang halus
1/2 sdt lada bubuk
1/2 sdt garam
300 gr minyak untuk menggoreng
CARA MEMBUAT :
Rebus makaroni bersama air, tambahkan minyak goreng, masak hingga makaroni
mekar dan matang, angkat, siram air dingin, sisihkan.
Campur makaroni, cumi, tepung terigu, telur, bawang putih, daun bawang, daun
seledri, cabai merah, garam dan lada bubuk, aduk rata.
Panaskan minyak, celupkan sendok sayur kedalamnya, angkat, lalu isi dengan
adonan. Beri udang diatasnya, celupkan kedalam minyak panas.
Goyangkan hingga adonan lepas, goreng hingga matang dan berwarna kuning.
Sajikan selagi hangat.
Rabu, 10 Desember 2008
A Little Wine Goes A Long Way
Changing to a healthier diet needn’t mean you miss out on the good things in life …
A question of balance:
You’ve embarked on a diet – and have even discovered some exciting new recipes – but what about wine? According to doctors, a little bit of what you fancy does you good, so much so that heart attack patients in one Wiltshire hospital were given two glasses a day during their stay. It’s also a great stress reliever, helping you unwind at the end of a busy day. The secret is moderation – but by drinking less you can afford a few special bottles and expand your wine horizons.
A world of choice:
Start by taking a grape variety you know, then work your way through different examples from around the world. Lovers of Aussie Chardonnay, for instance, might ring the changes with rich, barrel-matured white Burgundy. If you’ve already discovered fruit-filled Chilean Cabernet, then you really need to try the aristocratic reds of Bordeaux. Find out for yourself why the wines of New Zealand have become so popular, or experience the everlasting appeal of Burgundy. Just a few rungs up the price ladder, flavours become more intense – making it far easier to stick to a single glass!
When exploring, don’t be afraid to ask questions of waiters or shop staff – if properly trained they will be full of useful advice. The very cheapest wine is rarely the best value for money. Excise duty, VAT, transport and packaging are virtually the same whether it’s a basic vin de table or from a prestigious estate. By paying a little extra – say £5 to £7 – you get a big increase in wine quality.
The easy option:
More people are ordering their wine online thanks to the convenience and range of wines on offer. Online wine merchants invariably provide more information about their wines than you will find on the label when perusing the supermarket shelves. Laithwaites were voted UK Independent Wine Merchant of the Year 2007 and have seen their online orders increase rapidly in recent years. It isn’t hard to see why – a quick look at their website reveals a wide range of wines with helpful descriptions about each bottle. Ordering is simple, each selection is delivered direct to your door and every bottle is covered by a full money-back guarantee.
With expert wine merchants available at your fingertips it has become a whole lot easier to enjoy better wines at very competitive prices. Avoid cheap supermarket wine and you’ll discover a little good wine really does go a long way. You may find that you shed those unwanted pounds and your health, not to mention your palate, improves too! More information can be found at our site.
About The Author
Mark Hooson is a professional writer for the wine trade. The vineyard top-quality wine always available at Laithwaites and enjoy better wines very competitive prices at http://www.laithwaites.co.ukPreschool Lunch Ideas-Mimi Pizzas For Kids
A yummy quick lunch that is sure to please everyone's tummy is mini pizzas.
What you will need:
English Muffins (pre-sliced) Whole Wheat preferred if available.
Store Bought Tomato Sauce for Pizza
Pepperoni
Mozzarella Cheese (already grated)
Spoon
Baking Sheet
Popsicle Sticks
Ready to Serve Cut up Veggies (carrots, celery, and cucumber-all three, or just one or two kinds.)
Ranch Dressing
This is a lunch that everyone can help prepare. It is fun to make, quick to cook, and everyone can enjoy it.
Split the English muffins in half. Give each child two halves (one whole English muffin). Go around and put one spoonful of sauce on each English muffin half for each child. Allow the children to spread the sauce with the popsicle sticks provided.
Give each child 5-6 pieces of pepperoni and allow them to arrange them however they like on top of the sauce.
Next, give each child a handful of cheese that they can sprinkle on each English muffin halve.
Put the English muffins on a baking sheet and place them in a preheated 350ºF oven until the cheese is melted and just starting to turn golden.
While the pizzas are cooking you can sing some of the preschool children's favorite songs and read a book or two, being aware of how the pizzas are doing at all times though.
When they are ready, with oven mitts, take out the pizzas and allow to cool for 3-5 minutes. Then place the pizzas on plates for the children with some ready to eat cut up veggies and ranch dressing for dipping.
This great preschool lunch idea is great served with milk or juice.
Enjoy!
Early Childhood Educator.
Graduating at the top of her class and on the 'Dean's Honour Roll' 2 years in a row.
Passionate about educating children and preschoollers with fun, essential activities.
Operates 2 Popular Pre K Websites: http://www.preschoollearningonline.com/
& http://www.activityschoolbus.com/
What you will need:
English Muffins (pre-sliced) Whole Wheat preferred if available.
Store Bought Tomato Sauce for Pizza
Pepperoni
Mozzarella Cheese (already grated)
Spoon
Baking Sheet
Popsicle Sticks
Ready to Serve Cut up Veggies (carrots, celery, and cucumber-all three, or just one or two kinds.)
Ranch Dressing
This is a lunch that everyone can help prepare. It is fun to make, quick to cook, and everyone can enjoy it.
Split the English muffins in half. Give each child two halves (one whole English muffin). Go around and put one spoonful of sauce on each English muffin half for each child. Allow the children to spread the sauce with the popsicle sticks provided.
Give each child 5-6 pieces of pepperoni and allow them to arrange them however they like on top of the sauce.
Next, give each child a handful of cheese that they can sprinkle on each English muffin halve.
Put the English muffins on a baking sheet and place them in a preheated 350ºF oven until the cheese is melted and just starting to turn golden.
While the pizzas are cooking you can sing some of the preschool children's favorite songs and read a book or two, being aware of how the pizzas are doing at all times though.
When they are ready, with oven mitts, take out the pizzas and allow to cool for 3-5 minutes. Then place the pizzas on plates for the children with some ready to eat cut up veggies and ranch dressing for dipping.
This great preschool lunch idea is great served with milk or juice.
Enjoy!
About The Author
Marisa Robinson E.C.EEarly Childhood Educator.
Graduating at the top of her class and on the 'Dean's Honour Roll' 2 years in a row.
Passionate about educating children and preschoollers with fun, essential activities.
Operates 2 Popular Pre K Websites: http://www.preschoollearningonline.com/
& http://www.activityschoolbus.com/
Rabu, 03 Desember 2008
Resep Masakan China
Bahan - bahan :
1/2 kg mie ayam (siap dibeli di pasar)
100 ml Minyak ayam
100 ml Kecap asin
300 gr Daging ayam direbus dan dipotong kotak
3 sdm Kecap manis
2 sdm Kecap Ingris
2 batang Daun bawang dirajang
Caisin, penyedap dan bawang goreng secukupnya.
Bumbu yang diperlukan :
3 siung Bawang putih
5 buah Bawang merah
1 sdt Ketumbar
3 cm Kunyit
3 cm Jahe
4 butir Kemiri
Bahan untuk membuat Kaldu:
2 liter Air
1/2 kg Tulang ayam
1 sdt Garam
1/2 sdt Lada bubuk
Cara membuat :
Kaldu: air direbus hingga mendidih, masukkan tulang ayam, rebus dengan api kecil hingga kaldu beraroma harum. Tambahkan lada bubuk dan garam.
Tumis bumbu yang dihaluskan hingga harum dan matang, masukkan ayam, tumis hingga bumbu menyerap ke dalam ayam,tambahkan penyedap, tumis sebentar, angkat, sisihkan.
Masukkan 2 sdm minyak ayam ke dalam mangkok, 1/4 sdt penyedap.
Rebus mie dan caisin yang telah dirajang hingga matang, angkat dan letakkan di dalam mangkuk yang telah terisi dengan bumbu, masukkan ayam 2 sdm.
Taburkan bawang goreng dan daun bawang yang telah dirajang.
Note :
Kunci kelezatan mie ayam ada pada minyak ayamnya.
Cara membuat: ambil kulit ayam dan lemaknya, panaskan dengan api kecil diatas penggorengan, tambahkan 2 siung bawang putih digeprak, panaskan hingga seluruh minyak keluar dari kulit dan lemak ayam, minyak siap untuk digunakan.
Sumber dari Claudie Lum
Kumpulan Koleksi Resep Masakan Terbaru Lainnya dapat Anda dapatkan di http://www.ResepMasakanKu.com
Resep kiriman Yohana Wu Portland, (Oregon).
Bahan :
1 ayam yg gemuk dan muda
8 bawang merah
3 siung bawang putih1 ibu jari langkuas
4 lembar daun salamgaram secukupnya
air kelapaminyak utk menggoreng
Cara membuatnya :
Ayam setelah dibersihkan dibelah dua. Taruh di wajan, bubuhi bumbu-2 ( 2 macam bawang dan garam ) yg telah ditumbuk halus.
Langkuas dipukul sampai pecah-pecah, salam dibiarkan utuh. Tuangi air kelapa, tutup wajannya, godok dgn api besar. Jika sudah mendidih apinya dikecilkan.
Godok sampai ayamnya empuk. Lalu goreng dgn minyak yg panas sekali.Sumber dari claudie lum
Kumpulan Koleksi Resep Masakan Terbaru Lainnya dapat Anda dapatkan di http://www.ResepMasakanKu.com
Minggu, 02 November 2008
Secrets to Great Homemade Pizza
A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.
Pizza Crust Secrets
Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage.
Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.
Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.
Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end).
If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it.
Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required.
To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness.
To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness.
To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust.
For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour
If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location.
Pizza Toppings
Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings.
For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza.
Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.
Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza.
Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base.
Pizza Sauce
Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce.
Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer.
Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza.
Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.
With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Pizza Crust Secrets
Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage.
Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.
Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.
Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end).
If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it.
Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required.
To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness.
To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness.
To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust.
For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour
If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location.
Pizza Toppings
Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings.
For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza.
Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.
Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza.
Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base.
Pizza Sauce
Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce.
Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer.
Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza.
Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.
About The Author
Sean LanninWith more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Pizza Making Tips and Tricks
A lot of factors influence will influence the results of your pizza making efforts. Primary among these factors are the pizza ingredients and pizza equipment used. The following are some pizza making tips and tricks that you can apply for the best homemade pizza.
Pizza Ingredients
The pizza ingredients that you use depend on the type of pizza that you wish to make. Moreover, you usually have to prepare three sets of ingredients: one for your pizza crust, another for your pizza toppings and another set for your pizza sauce,
" Pizza crust recipes: usual ingredients and tips
Flour is a definite necessity when making pizza crust. The usual ingredient in making the basic pizza dough is wheat flour, although whole wheat flour is also used by some. For a firm, elastic pizza dough, you'll want to use flour with moderately high gluten content (this is also known as hard flour).
The gluten is formed when water is added to the flour and it is a crucial part of the pizza's structure. Thus, when you make pizza crust, it is best to use bread flour or flour with especially high gluten content (check the label) which has enough gluten content for pizza making purposes. However, people who have celiac disease or those who prefer a low carb pizza crust usually opt for flour with low gluten content. Some even make gluten-free pizza in the belief that it is healthier. In any case, it is advisable to use premium-grade flour milled from first-grade wheat; the flour, moreover, should have quality protein (the flour and water mixture should be very easy to handle) and should be able to absorb a lot of water without becoming soggy and limp.
Yeast is another requirement in making the pizza base. The yeast is the leavening agent and it helps the pizza dough rise as well as helps the dough achieve elasticity (so you can stretch it into pizza rounds without breaking). Yeast and its fermentation, furthermore, give the pizza crust its distinct flavor. Unless you are using the instant dry yeast variety, you should mix yeast with warm water then let the mixture stand for around ten minutes before you use it in your pizza dough mixture. Furthermore, the best, yeasty flavor is achieved by leaving the pizza dough to rise for several hours after kneading.
The other dry ingredients that basic pizza dough has are salt, sugar, baking powder (if you need more leavening than what the yeast can provide), and dry milk. The salt is necessary to create the slightly salty taste of pizza crust which provides a great contrast to the pizza sauce flavor. Sugar, on the other hand, is added to add a slightly sweet taste to the crust as well as to facilitate yeast activity and to yield a browner pizza crust. Do not add a lot of sugar. Powdered milk or milk solids, on the other hand, adds to the dough's bulk, adds flavor and nutrients to the pizza dough as well as gives strength to the pizza dough's structure even if such is over-fermented. Use the non-fat variety especially if you are making low fat pizza.
The liquid ingredients include water and oil. Water is necessary for gluten generation and for activating yeast. Use slightly acidic as well as slightly hard water for best results. To ensure standard water pH, you can use distilled water (which has neutral pH) or tap water (which is usually slightly acidic, especially in cities). Oil, on the other hand, serves well to lubricate the dough for easier handling. Use extra virgin olive oil if you want it to serve more than just lubricating purposes; extra virgin olive oil also has a distinctive flavor. Olive oil, moreover, is healthy for it has lower saturation than other types of oil.
If you prefer, you can use egg white or egg yolk in your pizza dough. The egg white helps strengthen pizza dough whereas egg yolk helps soften dough. As such, you can use either depending on the type of crust you want to make. Add egg yolk, for instance, if you need to make your pizza dough softer. If you will use eggs, don't forget to reduce the amount of water in your pizza crust recipe.
You can also add flavorings like garlic powder to your pizza dough. You can even use herbs on your dough to give it a distinct flavor. Use sourdough starter, on the other hand, if you want to make sourdough pizza.
" Pizza toppings: usual ingredients and tips
There's not much you should know about pizza toppings. The ingredients are pretty much up to you and should depend on the type of pizza you are making. However, there are certain techniques to preparing your pizza toppings. For one, you should use fresh Mozzarella cheese when making your pizza. Moreover, you should not put the cheese on top if you need to bake the pizza for a long time; you'll end up with burnt cheese this way.
The usual pizza toppings include pepperoni, sausages, ground beef, ham, canned tomatoes, bell peppers, mushrooms, onions, bacon, ham, various types of cheese, and olive oil. Other toppings include shrimp, salmon, chicken meat, anchovies, fruits, artichokes, etc.
" Pizza sauce: usual ingredients and tips
The usual pizza sauce recipes have tomato sauce. Flavor is enhanced by adding garlic and onions (whether powder or sautéed) then ground meat, salt, pepper and other usual pizza spices such as basil and oregano. Typically, tomato-based sauces are thick. On the other hand, you can make a thin pizza sauce by mixing oregano and basil with olive oil. The fastest way of making pizza sauce is by using canned pizza sauce.
You must remember to apply pizza sauce with a light hand. Thick sauce must be carefully added on top of the pizza toppings. Thin sauce must be gently rubbed over the pizza. Excessive use of pizza sauce can lead to excess moisture and thus a limp pizza.
Pizza Equipment
You can cook your pizza using a pizza pan or bake it directly on a pizza stone. If you are going to use a standard oven without a pizza stone, then stretch your pizza dough into the desired thickness on your pan, add your toppings and pizza sauce, preheat your oven and bake according to your pizza recipe. If you are using a pizza stone, cut your pizza dough, use one of the portions and stretch it into a pizza round of your desired thickness. Add your desired toppings and your homemade pizza sauce, load the pizza on your wooden peel (pizza paddle) then place said pizza round on top of the pizza stone. The pizza stone, at this point, should have been kept hot in the oven for at least an hour.
It is best to use a pizza stone for baking pizza. This leads to a crispier pizza crust for two reasons. First, it absorbs run-off and excess moisture. Second, it distributes heat from the oven evenly; thus, the pizza crust is uniformly cooked all over.
Naturally, if you want to make deep dish pizza, you have to use a pizza pan. On the other hand, you can pre-bake your deep dish pizza crust, add toppings and sauce then finish baking your pizza on a pizza stone.
A good oven with a timing device and a temperature monitor is also necessary for precise pizza baking. A wooden spoon, on the other hand, should be used for mixing the pizza dough to prevent sticking. Use a marble countertop when kneading dough for the same purpose.
After using your pizza equipment, clean each piece carefully according to the manufacturer's instructions.
With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Pizza Ingredients
The pizza ingredients that you use depend on the type of pizza that you wish to make. Moreover, you usually have to prepare three sets of ingredients: one for your pizza crust, another for your pizza toppings and another set for your pizza sauce,
" Pizza crust recipes: usual ingredients and tips
Flour is a definite necessity when making pizza crust. The usual ingredient in making the basic pizza dough is wheat flour, although whole wheat flour is also used by some. For a firm, elastic pizza dough, you'll want to use flour with moderately high gluten content (this is also known as hard flour).
The gluten is formed when water is added to the flour and it is a crucial part of the pizza's structure. Thus, when you make pizza crust, it is best to use bread flour or flour with especially high gluten content (check the label) which has enough gluten content for pizza making purposes. However, people who have celiac disease or those who prefer a low carb pizza crust usually opt for flour with low gluten content. Some even make gluten-free pizza in the belief that it is healthier. In any case, it is advisable to use premium-grade flour milled from first-grade wheat; the flour, moreover, should have quality protein (the flour and water mixture should be very easy to handle) and should be able to absorb a lot of water without becoming soggy and limp.
Yeast is another requirement in making the pizza base. The yeast is the leavening agent and it helps the pizza dough rise as well as helps the dough achieve elasticity (so you can stretch it into pizza rounds without breaking). Yeast and its fermentation, furthermore, give the pizza crust its distinct flavor. Unless you are using the instant dry yeast variety, you should mix yeast with warm water then let the mixture stand for around ten minutes before you use it in your pizza dough mixture. Furthermore, the best, yeasty flavor is achieved by leaving the pizza dough to rise for several hours after kneading.
The other dry ingredients that basic pizza dough has are salt, sugar, baking powder (if you need more leavening than what the yeast can provide), and dry milk. The salt is necessary to create the slightly salty taste of pizza crust which provides a great contrast to the pizza sauce flavor. Sugar, on the other hand, is added to add a slightly sweet taste to the crust as well as to facilitate yeast activity and to yield a browner pizza crust. Do not add a lot of sugar. Powdered milk or milk solids, on the other hand, adds to the dough's bulk, adds flavor and nutrients to the pizza dough as well as gives strength to the pizza dough's structure even if such is over-fermented. Use the non-fat variety especially if you are making low fat pizza.
The liquid ingredients include water and oil. Water is necessary for gluten generation and for activating yeast. Use slightly acidic as well as slightly hard water for best results. To ensure standard water pH, you can use distilled water (which has neutral pH) or tap water (which is usually slightly acidic, especially in cities). Oil, on the other hand, serves well to lubricate the dough for easier handling. Use extra virgin olive oil if you want it to serve more than just lubricating purposes; extra virgin olive oil also has a distinctive flavor. Olive oil, moreover, is healthy for it has lower saturation than other types of oil.
If you prefer, you can use egg white or egg yolk in your pizza dough. The egg white helps strengthen pizza dough whereas egg yolk helps soften dough. As such, you can use either depending on the type of crust you want to make. Add egg yolk, for instance, if you need to make your pizza dough softer. If you will use eggs, don't forget to reduce the amount of water in your pizza crust recipe.
You can also add flavorings like garlic powder to your pizza dough. You can even use herbs on your dough to give it a distinct flavor. Use sourdough starter, on the other hand, if you want to make sourdough pizza.
" Pizza toppings: usual ingredients and tips
There's not much you should know about pizza toppings. The ingredients are pretty much up to you and should depend on the type of pizza you are making. However, there are certain techniques to preparing your pizza toppings. For one, you should use fresh Mozzarella cheese when making your pizza. Moreover, you should not put the cheese on top if you need to bake the pizza for a long time; you'll end up with burnt cheese this way.
The usual pizza toppings include pepperoni, sausages, ground beef, ham, canned tomatoes, bell peppers, mushrooms, onions, bacon, ham, various types of cheese, and olive oil. Other toppings include shrimp, salmon, chicken meat, anchovies, fruits, artichokes, etc.
" Pizza sauce: usual ingredients and tips
The usual pizza sauce recipes have tomato sauce. Flavor is enhanced by adding garlic and onions (whether powder or sautéed) then ground meat, salt, pepper and other usual pizza spices such as basil and oregano. Typically, tomato-based sauces are thick. On the other hand, you can make a thin pizza sauce by mixing oregano and basil with olive oil. The fastest way of making pizza sauce is by using canned pizza sauce.
You must remember to apply pizza sauce with a light hand. Thick sauce must be carefully added on top of the pizza toppings. Thin sauce must be gently rubbed over the pizza. Excessive use of pizza sauce can lead to excess moisture and thus a limp pizza.
Pizza Equipment
You can cook your pizza using a pizza pan or bake it directly on a pizza stone. If you are going to use a standard oven without a pizza stone, then stretch your pizza dough into the desired thickness on your pan, add your toppings and pizza sauce, preheat your oven and bake according to your pizza recipe. If you are using a pizza stone, cut your pizza dough, use one of the portions and stretch it into a pizza round of your desired thickness. Add your desired toppings and your homemade pizza sauce, load the pizza on your wooden peel (pizza paddle) then place said pizza round on top of the pizza stone. The pizza stone, at this point, should have been kept hot in the oven for at least an hour.
It is best to use a pizza stone for baking pizza. This leads to a crispier pizza crust for two reasons. First, it absorbs run-off and excess moisture. Second, it distributes heat from the oven evenly; thus, the pizza crust is uniformly cooked all over.
Naturally, if you want to make deep dish pizza, you have to use a pizza pan. On the other hand, you can pre-bake your deep dish pizza crust, add toppings and sauce then finish baking your pizza on a pizza stone.
A good oven with a timing device and a temperature monitor is also necessary for precise pizza baking. A wooden spoon, on the other hand, should be used for mixing the pizza dough to prevent sticking. Use a marble countertop when kneading dough for the same purpose.
After using your pizza equipment, clean each piece carefully according to the manufacturer's instructions.
About The Author
Sean LanninWith more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Mind-Blowing Pizza Sauce
The best pizza dough does not necessarily lead to the best pizza. The quality and choice of pizza toppings and pizza naturally have something to do with the final taste of your pizza. Thus, if you want to get great pizza, then you should have the best pizza crust recipe, the best pizza toppings, the best pizza spices, the best ingredients, and the best pizza equipment. You must also have the best pizza sauce.
The Best Pizza Sauce
The pizza sauce is particularly important to pizza making. It is that which gives the whole dish its unifying flavor. It ties everything up, so to speak. Therefore, the best pizza sauce is relative to the type of pizza dough recipe you are following and the type of pizza toppings that you are using. The best pizza sauce is simply something that sets off your pizza toppings and your pizza crust so well that the untrained palate is only aware of great tasting pizza; the trained palate, on the contrary, will be able to distinguish each ingredient used but will still be impressed by how the specific combination of ingredients lends the pizza its unique taste.
Thus, a pizza loaded with all kinds of choice toppings, drizzled liberally with the best homemade pizza sauce that you can find, may give you nothing but a soggy and extremely messy pizza that pales in comparison with a simple cheese pizza or vegetarian pizza topped with sauce made so thoughtfully and carefully that the pizza crust, the toppings and the sauce all balance one another.
This talent for combining ingredients so that each one of your pizza spices, for instance, truly complements one another is something developed only through endless trials and experimentation. There's also such a thing as good taste in food - something as innate as good taste in clothes (when you instinctively know which articles of clothing and accessories will result in a phenomenal outfit) or a good ear for music - which a truly great cook must have in order to come up with the best pizza sauce recipe. This skill, in turn, is developed or acquired through experience and training.
It is clear, therefore, that you need lots of practice if you want to be a pizza gourmet cook or master who has his own trademark pizza sauce recipe. For now, however, you may have to content yourself with the basic pizza sauce recipes that you will find online and in recipe books. In fact, starting with the basics is good preparation for developing your own homemade pizza sauce recipe. This will give you the experience to determine which ingredients you need to retain, which ones you need to change and which ones you need to add to achieve exactly the taste that you want.
The following are some of the pizza sauce secrets and information that you can use for making your own mind-blowing pizza sauce blend.
It All Begins with Tomatoes
This is not strictly true for there are pizza variants that do not use tomatoes in the pizza sauce. However, tomato-based sauces are the most common types.
Now for the best tomato-based sauce, use fresh tomatoes that you have grown yourself. You should avoid supermarket-bought, fresh tomatoes because these are probably ripened through an artificial chemical process. The best type of tomatoes for pizza sauce making is the plum variety.
To prepare your tomatoes, you should remove the seeds and cut these into small chunks. Use a blender to reduce fresh tomato into paste. Add some water and grind well to ensure uniform consistency and texture. However there's nothing wrong with a chunky tomato sauce if you prefer this type of sauce; as long as the pieces are more or less similar in size, then cooking problems should not arise.
Once you have your tomato base, evaluate its thickness. The best tomato base is a thick one. If you have added too much water during the grinding stage, check now if the sauce is not too thin. Thin pizza sauce will run off and will merely make the dough soggy if so. If you have made an excessively thin tomato base, you should let the lot simmer on low heat to let some of the water to evaporate. Beware that heating your tomato base to get rid of excess water will affect the flavor of your tomato base.
If you don't have your own tomato patch, then just use the canned stuff. It is best to use slightly thick tomato sauce - it is thick, has enough moisture level yet hasn't undergone as much heating (if at all) as tomato concentrate products. On the other hand, you can buy canned tomatoes that haven't been converted to sauce or paste yet. You can use your blender to prepare your tomato base, in this case, adding as much water as you need to achieve desired glueyness.
Then Come the Pizza Sauce Flavorings and Spices
After preparing your tomato base, you should prepare a large, non-stick flat pan for cooking the sauce. To start with, heat some olive oil. Use the extra virgin variety if you want a stronger olive taste; this is especially applicable if you are using olives on your pizza toppings as the olive oil in the sauce will reinforce the flavor of one of the toppings. After heating the oil, you should melt some butter in it.
After heating oil and melting butter, you should start sautéing the usual ingredients: onions and garlic. Mince the onions and garlic if you want the best possible flavor. You can even transform your garlic into garlic paste then increase the amount of garlic used if you want a distinctly garlicky taste. When the garlic is mildly brown and the onion transparent, pour in the tomato based that you have made according to the above instructions. Mix everything but don't take too long. After a few seconds of adding and stirring the tomato, onion and garlic mixture, you should add salt, pepper (crushed pepper works best for a hotter pizza sauce recipe) and when nearly cooked, all the other spices.
The first ingredient that comes to mind is salt. Another is sugar. The first one is definitely a requirement while the second one is optional; people who love a sweet-tasting tomato pizza sauce can add sugar.
Italian style pizza naturally has basil and oregano. If you are using the fresh leaves, chop them into small pieces. If you are using dried herbs, crush them first using your fingers or a mortar and pestle assembly to release trapped flavors. Add the herbs and spices during the last few minutes of simmering.
The pizza spices used varies. If you want tasty pizza sauce, use fennel seeds and laurel leaves. If you want an even stronger flavor, use lots of parsley or you can use the laurel bark; however, be sure to remove the laurel bark and the laurel leaves after cooking the pizza. If you want a spicy pizza sauce, however, add some cayenne pepper or some paprika to your pizza sauce mixture.
Other pizza sauce ingredients are cheese, beef stock (or the instant variety if you have no time to make beef stock), and mushrooms. Basalmic vinegar and alcoholic beverages, moreover, are great for imparting a slightly piquant taste to your sauce. The same thing can be achieved with pure fruit juice such as lemon juice.
Do not forget that you have the option of adding as many ingredients and spices to your pizza sauce. It's all a matter of taste, anyway. And here's one final tip: if you like a dish so much - say creamy carbonara pasta - try recreating the sauce and using it on your pizza. If it doesn't work, then use it the way it has always been used (e.g. prepare some pasta to use with your carbonara sauce).
With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
The Best Pizza Sauce
The pizza sauce is particularly important to pizza making. It is that which gives the whole dish its unifying flavor. It ties everything up, so to speak. Therefore, the best pizza sauce is relative to the type of pizza dough recipe you are following and the type of pizza toppings that you are using. The best pizza sauce is simply something that sets off your pizza toppings and your pizza crust so well that the untrained palate is only aware of great tasting pizza; the trained palate, on the contrary, will be able to distinguish each ingredient used but will still be impressed by how the specific combination of ingredients lends the pizza its unique taste.
Thus, a pizza loaded with all kinds of choice toppings, drizzled liberally with the best homemade pizza sauce that you can find, may give you nothing but a soggy and extremely messy pizza that pales in comparison with a simple cheese pizza or vegetarian pizza topped with sauce made so thoughtfully and carefully that the pizza crust, the toppings and the sauce all balance one another.
This talent for combining ingredients so that each one of your pizza spices, for instance, truly complements one another is something developed only through endless trials and experimentation. There's also such a thing as good taste in food - something as innate as good taste in clothes (when you instinctively know which articles of clothing and accessories will result in a phenomenal outfit) or a good ear for music - which a truly great cook must have in order to come up with the best pizza sauce recipe. This skill, in turn, is developed or acquired through experience and training.
It is clear, therefore, that you need lots of practice if you want to be a pizza gourmet cook or master who has his own trademark pizza sauce recipe. For now, however, you may have to content yourself with the basic pizza sauce recipes that you will find online and in recipe books. In fact, starting with the basics is good preparation for developing your own homemade pizza sauce recipe. This will give you the experience to determine which ingredients you need to retain, which ones you need to change and which ones you need to add to achieve exactly the taste that you want.
The following are some of the pizza sauce secrets and information that you can use for making your own mind-blowing pizza sauce blend.
It All Begins with Tomatoes
This is not strictly true for there are pizza variants that do not use tomatoes in the pizza sauce. However, tomato-based sauces are the most common types.
Now for the best tomato-based sauce, use fresh tomatoes that you have grown yourself. You should avoid supermarket-bought, fresh tomatoes because these are probably ripened through an artificial chemical process. The best type of tomatoes for pizza sauce making is the plum variety.
To prepare your tomatoes, you should remove the seeds and cut these into small chunks. Use a blender to reduce fresh tomato into paste. Add some water and grind well to ensure uniform consistency and texture. However there's nothing wrong with a chunky tomato sauce if you prefer this type of sauce; as long as the pieces are more or less similar in size, then cooking problems should not arise.
Once you have your tomato base, evaluate its thickness. The best tomato base is a thick one. If you have added too much water during the grinding stage, check now if the sauce is not too thin. Thin pizza sauce will run off and will merely make the dough soggy if so. If you have made an excessively thin tomato base, you should let the lot simmer on low heat to let some of the water to evaporate. Beware that heating your tomato base to get rid of excess water will affect the flavor of your tomato base.
If you don't have your own tomato patch, then just use the canned stuff. It is best to use slightly thick tomato sauce - it is thick, has enough moisture level yet hasn't undergone as much heating (if at all) as tomato concentrate products. On the other hand, you can buy canned tomatoes that haven't been converted to sauce or paste yet. You can use your blender to prepare your tomato base, in this case, adding as much water as you need to achieve desired glueyness.
Then Come the Pizza Sauce Flavorings and Spices
After preparing your tomato base, you should prepare a large, non-stick flat pan for cooking the sauce. To start with, heat some olive oil. Use the extra virgin variety if you want a stronger olive taste; this is especially applicable if you are using olives on your pizza toppings as the olive oil in the sauce will reinforce the flavor of one of the toppings. After heating the oil, you should melt some butter in it.
After heating oil and melting butter, you should start sautéing the usual ingredients: onions and garlic. Mince the onions and garlic if you want the best possible flavor. You can even transform your garlic into garlic paste then increase the amount of garlic used if you want a distinctly garlicky taste. When the garlic is mildly brown and the onion transparent, pour in the tomato based that you have made according to the above instructions. Mix everything but don't take too long. After a few seconds of adding and stirring the tomato, onion and garlic mixture, you should add salt, pepper (crushed pepper works best for a hotter pizza sauce recipe) and when nearly cooked, all the other spices.
The first ingredient that comes to mind is salt. Another is sugar. The first one is definitely a requirement while the second one is optional; people who love a sweet-tasting tomato pizza sauce can add sugar.
Italian style pizza naturally has basil and oregano. If you are using the fresh leaves, chop them into small pieces. If you are using dried herbs, crush them first using your fingers or a mortar and pestle assembly to release trapped flavors. Add the herbs and spices during the last few minutes of simmering.
The pizza spices used varies. If you want tasty pizza sauce, use fennel seeds and laurel leaves. If you want an even stronger flavor, use lots of parsley or you can use the laurel bark; however, be sure to remove the laurel bark and the laurel leaves after cooking the pizza. If you want a spicy pizza sauce, however, add some cayenne pepper or some paprika to your pizza sauce mixture.
Other pizza sauce ingredients are cheese, beef stock (or the instant variety if you have no time to make beef stock), and mushrooms. Basalmic vinegar and alcoholic beverages, moreover, are great for imparting a slightly piquant taste to your sauce. The same thing can be achieved with pure fruit juice such as lemon juice.
Do not forget that you have the option of adding as many ingredients and spices to your pizza sauce. It's all a matter of taste, anyway. And here's one final tip: if you like a dish so much - say creamy carbonara pasta - try recreating the sauce and using it on your pizza. If it doesn't work, then use it the way it has always been used (e.g. prepare some pasta to use with your carbonara sauce).
About The Author
Sean LanninWith more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Make a Yummy Low Fat Pizza
There was this line in a movie (I can't quite recall which) that said "Fatless, salt-less, sugarless… and tasteless" or something to the same effect. This actually reflects a quite popular sentiment in this day and age of health consciousness. People who wish to be healthy or who want to lose a few pounds are of the belief that they have to sacrifice taste if they wish to achieve their desired weight or health goals. Naturally, tasteless yet healthy foods don't lend itself well as a substitute for tasty yet rich foods to which we have been accustomed. As a result, people who go on a low fat diet usually find themselves reverting to old habits sooner or later.
Nevertheless, while it is true that majority of health and low fat foods being sold in the market do tend to be bland, this is not applicable in all cases. If nothing else, there is such a thing as a yummy, low fat pizza. Yup, a delicious low fat pizza is definitely possible. In fact this article will instruct you on how to make one. All you need is a proper understanding of what constitutes healthy, low fat food and how to apply such principles into making your pizza.
The Principles of a Low Fat Diet
Understand one thing: low fat doesn't mean non-fat. These two are entirely different things. Low fat means you reduce the amount of fat in your diet. This means that less than thirty percent of your daily calorie intake should come from fat.
A low fat diet also means a reduction in the amount of unhealthy fats in your diet. By unhealthy fats, we are referring to saturated fats (which are unhealthy because they raise bad cholesterol levels) and polyunsaturated fats (which are unhealthy because they reduce the amount of ALL types of cholesterol and do not discriminate between good and bad cholesterol). Each of these two types of fat must consist less than ten percent of your daily calorie intake. Monounsaturated fats, on the other hand, are the "healthy fats" because they promote good cholesterol levels and reduce bad cholesterol levels. Such healthy fats, however, should still only comprise less than fifteen percent of your daily calorie intake.
Reduction in the amount of fat and reduction in the amount of unhealthy fats are the basic principles of a healthy, low fat diet. If you reduce the amount of fat intake but consumes only or mostly unhealthy fats, then you are, technically, on a low fat yet generally unhealthy diet.
A low carb diet is not the same as a low fat diet. A low fat diet can be one that has high carbohydrate content whereas a low carb diet can have a high fat content. With careful planning, however, it is possible to combine a low fat diet with a low carb diet.
There are debates as to which of these two types of diet is healthier. Definitely, a low fat diet that reduces the intake of unhealthy fats is healthy. However, if your goal is to reduce weight, a low carb diet is more effective in the short run. Nevertheless, a low carb diet can lead to more side effects and can be unhealthy in the long run whereas the low fat diet, although apparently not as effective as a weight reduction measure in the short term, is more effective as a weight maintenance measure in the long run.
Now that the definition of a low fat diet has been discussed, and the low carb and low fat diet have been sufficiently differentiated, it is time to apply such tenets. Get your pizza pan and wooden spoon ready. It's time to make our yummy, low fat pizza. Take note that we are going to make real, homemade pizza - not something that simply looks and tastes like pizza.
How to Make a Yummy Low Fat Pizza
The secret to making a low fat pizza is finding out the fat content of your usual pizza ingredients, finding a low fat substitute, reducing overall fat content, and adjusting the other ingredients and the cooking procedures to reflect the changes. You need not compute the calories in pizza to make a low fat pizza.
Low fat pizza dough
The change should start with the pizza crust. Whether you are making a thin crust or a thick crust, you should always focus on how much fat content your pizza crust recipe has. For instance, the basic pizza dough recipe has the following ingredients: flour, yeast, water, oil/shortening, milk, salt, and sugar. To make pizza crust relatively low in fat content, therefore, you must check each of the ingredients and find substitutes when applicable.
In the easy pizza crust recipe indicated above, it is easy enough to find low fat substitutes. First, you should use vegetable oil instead of animal fat or butter as your shortening in your pizza recipe. Of all vegetable oils, however, it is best to use olive oil which has the highest amount of monounsaturated fat content. Avoid palm and coconut oil as these have higher saturated fat content. Next, you should use dry, non-fat milk solids to replace regular milk.
Aside from replacing the ingredients that you can with their low or non-fat substitutes, you should also reduce the total amount of fat in your pizza dough recipes. Use as little oil as possible in your pizza dough. Moreover, do not use egg yolks even if your traditional homemade pizza recipe calls for it.
Substituting olive oil for butter or shortening should not result in any drastic changes. In fact, you can use extra virgin olive oil for a stronger olive flavor. If you prefer your crust to be creamy, you shouldn't worry since you are using milk on your dough anyway. The above ingredients should therefore give you great-tasting, low fat pizza.
Now, if you want to make an even healthier pizza dough, increase fiber content by using whole wheat flour instead of the usual white flour; reduce the amount of salt and sugar, too. Then, you can decrease carbohydrate content by opting for a thin crust pizza (less carb per slice) or reducing the amount of flour. To compensate for the less flour, you can use egg whites as binder (of course, amount of water must be reduced in proportion to the amount of egg white used).
Pizza Toppings and Pizza Sauce Low Fat Pizza
It is much easier to choose pizza toppings for a low fat pizza recipe. You should primarily choose vegetable toppings. Thus, a vegetable pizza is preferable. For variety, you can add fruit and make it a vegetable-and-fruit pizza. You can find a vegetable pizza recipe or a fruit vegetable recipe online; you can also create your own.
No-cheese pizza is best, but if you really must have cheese, then find low fat cheese or find a low fat cheese blend that you can live with. Moreover, less cheese is best. Use just enough cheese to give your pizza flavor; I'm afraid that cheese pizza is generally out then.
Tomato sauce is healthy, but you should choose one with a lower salt and sugar content. If you want, you can make your own. You can even dice up your own tomatoes and use them as toppings. Finally, substitute lean meat to your fat-laden sausages; use white meat (without the fat portions) instead of red meat. Add herbs and herbal pizza spices to add flavor and taste to your low fat pizza.
With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Nevertheless, while it is true that majority of health and low fat foods being sold in the market do tend to be bland, this is not applicable in all cases. If nothing else, there is such a thing as a yummy, low fat pizza. Yup, a delicious low fat pizza is definitely possible. In fact this article will instruct you on how to make one. All you need is a proper understanding of what constitutes healthy, low fat food and how to apply such principles into making your pizza.
The Principles of a Low Fat Diet
Understand one thing: low fat doesn't mean non-fat. These two are entirely different things. Low fat means you reduce the amount of fat in your diet. This means that less than thirty percent of your daily calorie intake should come from fat.
A low fat diet also means a reduction in the amount of unhealthy fats in your diet. By unhealthy fats, we are referring to saturated fats (which are unhealthy because they raise bad cholesterol levels) and polyunsaturated fats (which are unhealthy because they reduce the amount of ALL types of cholesterol and do not discriminate between good and bad cholesterol). Each of these two types of fat must consist less than ten percent of your daily calorie intake. Monounsaturated fats, on the other hand, are the "healthy fats" because they promote good cholesterol levels and reduce bad cholesterol levels. Such healthy fats, however, should still only comprise less than fifteen percent of your daily calorie intake.
Reduction in the amount of fat and reduction in the amount of unhealthy fats are the basic principles of a healthy, low fat diet. If you reduce the amount of fat intake but consumes only or mostly unhealthy fats, then you are, technically, on a low fat yet generally unhealthy diet.
A low carb diet is not the same as a low fat diet. A low fat diet can be one that has high carbohydrate content whereas a low carb diet can have a high fat content. With careful planning, however, it is possible to combine a low fat diet with a low carb diet.
There are debates as to which of these two types of diet is healthier. Definitely, a low fat diet that reduces the intake of unhealthy fats is healthy. However, if your goal is to reduce weight, a low carb diet is more effective in the short run. Nevertheless, a low carb diet can lead to more side effects and can be unhealthy in the long run whereas the low fat diet, although apparently not as effective as a weight reduction measure in the short term, is more effective as a weight maintenance measure in the long run.
Now that the definition of a low fat diet has been discussed, and the low carb and low fat diet have been sufficiently differentiated, it is time to apply such tenets. Get your pizza pan and wooden spoon ready. It's time to make our yummy, low fat pizza. Take note that we are going to make real, homemade pizza - not something that simply looks and tastes like pizza.
How to Make a Yummy Low Fat Pizza
The secret to making a low fat pizza is finding out the fat content of your usual pizza ingredients, finding a low fat substitute, reducing overall fat content, and adjusting the other ingredients and the cooking procedures to reflect the changes. You need not compute the calories in pizza to make a low fat pizza.
Low fat pizza dough
The change should start with the pizza crust. Whether you are making a thin crust or a thick crust, you should always focus on how much fat content your pizza crust recipe has. For instance, the basic pizza dough recipe has the following ingredients: flour, yeast, water, oil/shortening, milk, salt, and sugar. To make pizza crust relatively low in fat content, therefore, you must check each of the ingredients and find substitutes when applicable.
In the easy pizza crust recipe indicated above, it is easy enough to find low fat substitutes. First, you should use vegetable oil instead of animal fat or butter as your shortening in your pizza recipe. Of all vegetable oils, however, it is best to use olive oil which has the highest amount of monounsaturated fat content. Avoid palm and coconut oil as these have higher saturated fat content. Next, you should use dry, non-fat milk solids to replace regular milk.
Aside from replacing the ingredients that you can with their low or non-fat substitutes, you should also reduce the total amount of fat in your pizza dough recipes. Use as little oil as possible in your pizza dough. Moreover, do not use egg yolks even if your traditional homemade pizza recipe calls for it.
Substituting olive oil for butter or shortening should not result in any drastic changes. In fact, you can use extra virgin olive oil for a stronger olive flavor. If you prefer your crust to be creamy, you shouldn't worry since you are using milk on your dough anyway. The above ingredients should therefore give you great-tasting, low fat pizza.
Now, if you want to make an even healthier pizza dough, increase fiber content by using whole wheat flour instead of the usual white flour; reduce the amount of salt and sugar, too. Then, you can decrease carbohydrate content by opting for a thin crust pizza (less carb per slice) or reducing the amount of flour. To compensate for the less flour, you can use egg whites as binder (of course, amount of water must be reduced in proportion to the amount of egg white used).
Pizza Toppings and Pizza Sauce Low Fat Pizza
It is much easier to choose pizza toppings for a low fat pizza recipe. You should primarily choose vegetable toppings. Thus, a vegetable pizza is preferable. For variety, you can add fruit and make it a vegetable-and-fruit pizza. You can find a vegetable pizza recipe or a fruit vegetable recipe online; you can also create your own.
No-cheese pizza is best, but if you really must have cheese, then find low fat cheese or find a low fat cheese blend that you can live with. Moreover, less cheese is best. Use just enough cheese to give your pizza flavor; I'm afraid that cheese pizza is generally out then.
Tomato sauce is healthy, but you should choose one with a lower salt and sugar content. If you want, you can make your own. You can even dice up your own tomatoes and use them as toppings. Finally, substitute lean meat to your fat-laden sausages; use white meat (without the fat portions) instead of red meat. Add herbs and herbal pizza spices to add flavor and taste to your low fat pizza.
About The Author
Sean LanninWith more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
All About Pizza
The term pizza covers a lot of territory. If you want to learn all about pizzas, then you should have a bit of a background on pizzas: specifically the history of pizza, pizza origin, pizza facts, and even pizza trivia such as who invented pizza. The subject also delves into the different types and styles of pizzas. The varieties currently existing defy any attempts at enumeration. Thus, most people who attempt such a task stop at a broad categorization of pizza types according to certain attributes such as crust thickness, crust elasticity, crust baking and cooking procedures, toppings, etc. Aside from general, historical or trivial information, other things are of interest to the pizza lovers. For instance, homemade pizza enthusiasts would like to know certain tips and tricks for making pizza. This includes pizza making techniques, the best pizza crust recipes, pizza toppings, homemade pizza sauce, etc. Some other interesting topics will be frozen pizza dough and where best to attain them, what are the criteria for choosing the, what are the methods for preparing them, etc.
It must be obvious that this article is a mite ambitious for wishing to tackle something entitled "all about pizza." However, an attempt is definitely warranted, so here goes.
Some pizza facts and trivia
Accounts of pizza history always begin with the origin of pizza. This one might as well follow the same tack. We have to thank any civilization or race that baked flat bread on hot stones or stone ovens for pizza, for almost certainly, bread like the focaccia was the "mother of the pizza crust." However, the invention of the pizza is more properly attributed to the Neapolitans - the people of Naples, Italy who were baking and making pizza crust topped with tomatoes, oil, and Italian herbs, and spices. This rudimentary and traditional Italian pizza was common peasant fare in Naples. If you want an individual originator and inventor of pizzas, however, then you won't be wrong if you cite Rafaelle Esposito - a native of Naples; he modified the basic Neapolitan pizza recipe and came up with three variants that added mozzarella cheese to the rudimentary Italian pizza toppings.
Now, if you are looking for some topics for small conversation, then you must remember the following trivia. One note of caution, though; you shouldn't blurt these out just to anybody or you'll sound decidedly corny and geeky. Make sure you're talking to someone interested in pizzas before you use the following trivia as conversational gambits.
" Most people in the United States love pepperoni; the least liked toppings are anchovies.
" Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States.
" The first pizzeria in the United States was opened in New York.
" The pizza industry is worth more than 30 billion dollars in the United States alone and Americans consume around three billion units of pizza every year.
" New York pizza is traditionally plain. Supposedly, New York pizza is unique because of the acidity and hardness of the water in New York. New Yorkers therefore claim that only in New York can you make real New York Pizza.
(New Yorkers must admit, however, that if water is the unique characteristic of New York pizzas, one who uses water adjusted for hardness and acidity to reflect New York water conditions, adds all the usual New York pizza ingredients and toppings, follows all the procedures strictly but makes the pizza in New Jersey can conceivably make an authentic, New York style pizza. But such an assertion, some would say, is just plain cheek.)
Pizza types and pizza styles
The first step to a great homemade pizza is determining what type of pizza you wish to make. After all, different types of pizza have different attributes and thus call for different types of pizza base, pizza toppings and cooking techniques. Would you like to make an authentic Italian pizza, a New York style pizza, a California style pizza, or a Chicago style pizza?
Italian pizza is generally lean, although when you add cheese, its fat level generally rises in proportion. There are various kinds of Italian pizza, too. There are Neapolitan pizzas, of which there are two general types: the marinara and the Margherita. There are various combinations of these as well. Authentic Italian pizza, moreover, is supposedly baked on wood-fired or even coal-fired, stone ovens.
New York pizza, as abovementioned, is generally plain. The mainstay of New York pizza is mozzarella cheese - fresh mozzarella cheese to be precise. One can add garlic, different types of cheeses, anchovies, shrimp, etc but these are usually optional. The pizza dough recipe for traditional New York pizza, on the other hand, calls for high-gluten flour. The result is firm, usually thin, chewy pizza.
The California style pizza is generally known for gourmet flavors. You can say the California pizza has countless variations. The pizza crust, in this case, is light, crisp and generally well risen. The toppings can be out of this world - generally California pizza makers experiment a lot with all kinds of meat, sea food, breakfast dishes, and vegetable for the toppings.
The Chicago style pizza, on the other hand, is generally crusty and very filling. They are characterized by their raised edges; imagine a pre-baked apple pie crust where you can place the fillings on top. Chicago pizza is usually meaty (some variants come stuffed with cheeses and meat layers) and it is eaten with a knife and fork.
You can also start by deciding on the flavor you want. Do you want to make a cheese pizza, a vegetarian pizza or a fruit pizza? Perhaps you want to make a low fat pizza, a low carb pizza, a healthy pizza? Sourdough pizza is also another variant.
Take your pick among your many options. Once you have decided, choosing the recipe would be much easier. If you have decided on an Italian pizza, for instance, then find your Italian pizza crust recipe, your Italian pizza sauce recipe and the overall Italian pizza recipe that will give you a list of toppings and pizza preparation procedures for making an authentic Italian pizza. For an easier time of it, you can opt to use Italian-style frozen pizza dough then just follow the Italian pizza recipe that you've found.
Some pizza making tips and techniques
Hand tossing will help you minimize the lumps in your pizza dough. However, this should be done only after sufficient pizza dough kneading. This process lets your pizza dough develop into the right kind of consistency - that which is suitable for stretching and hand tossing. Hand tossing, however, is not advisable for thick pizza crust varieties.
If you want a crisp and firm pizza that retains its structure even when the moist toppings are added, you can bake the pizza crust before you add the toppings and the pizza sauce. However, for thin pizza crusts, baking the crust after the toppings and sauce have been added is sufficient. For uniform baking and crisping of the crust, use a pizza stone or a pizza screen.
Finally, remember that the protein content of your flour will influence the end product. High-gluten flour will lead to a crisp but chewy crust. Gluten-free flour, however, may lead to very soft dough; additives may have to be used to give the pizza dough strength.
Quick pizza crust recipes and easy homemade pizza recipes of all kinds and style are easily available online. There are tips for baking and preparing frozen pizza dough, making your own pizza dough, preparing the ingredients for the best pizza crust recipe, etc. All you need to start making your very own pizza recipe is an internet connection, a good source of basic pizza recipe, great pizza equipment, your imagination, and lots of time and resources for experimentation.
With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
It must be obvious that this article is a mite ambitious for wishing to tackle something entitled "all about pizza." However, an attempt is definitely warranted, so here goes.
Some pizza facts and trivia
Accounts of pizza history always begin with the origin of pizza. This one might as well follow the same tack. We have to thank any civilization or race that baked flat bread on hot stones or stone ovens for pizza, for almost certainly, bread like the focaccia was the "mother of the pizza crust." However, the invention of the pizza is more properly attributed to the Neapolitans - the people of Naples, Italy who were baking and making pizza crust topped with tomatoes, oil, and Italian herbs, and spices. This rudimentary and traditional Italian pizza was common peasant fare in Naples. If you want an individual originator and inventor of pizzas, however, then you won't be wrong if you cite Rafaelle Esposito - a native of Naples; he modified the basic Neapolitan pizza recipe and came up with three variants that added mozzarella cheese to the rudimentary Italian pizza toppings.
Now, if you are looking for some topics for small conversation, then you must remember the following trivia. One note of caution, though; you shouldn't blurt these out just to anybody or you'll sound decidedly corny and geeky. Make sure you're talking to someone interested in pizzas before you use the following trivia as conversational gambits.
" Most people in the United States love pepperoni; the least liked toppings are anchovies.
" Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States.
" The first pizzeria in the United States was opened in New York.
" The pizza industry is worth more than 30 billion dollars in the United States alone and Americans consume around three billion units of pizza every year.
" New York pizza is traditionally plain. Supposedly, New York pizza is unique because of the acidity and hardness of the water in New York. New Yorkers therefore claim that only in New York can you make real New York Pizza.
(New Yorkers must admit, however, that if water is the unique characteristic of New York pizzas, one who uses water adjusted for hardness and acidity to reflect New York water conditions, adds all the usual New York pizza ingredients and toppings, follows all the procedures strictly but makes the pizza in New Jersey can conceivably make an authentic, New York style pizza. But such an assertion, some would say, is just plain cheek.)
Pizza types and pizza styles
The first step to a great homemade pizza is determining what type of pizza you wish to make. After all, different types of pizza have different attributes and thus call for different types of pizza base, pizza toppings and cooking techniques. Would you like to make an authentic Italian pizza, a New York style pizza, a California style pizza, or a Chicago style pizza?
Italian pizza is generally lean, although when you add cheese, its fat level generally rises in proportion. There are various kinds of Italian pizza, too. There are Neapolitan pizzas, of which there are two general types: the marinara and the Margherita. There are various combinations of these as well. Authentic Italian pizza, moreover, is supposedly baked on wood-fired or even coal-fired, stone ovens.
New York pizza, as abovementioned, is generally plain. The mainstay of New York pizza is mozzarella cheese - fresh mozzarella cheese to be precise. One can add garlic, different types of cheeses, anchovies, shrimp, etc but these are usually optional. The pizza dough recipe for traditional New York pizza, on the other hand, calls for high-gluten flour. The result is firm, usually thin, chewy pizza.
The California style pizza is generally known for gourmet flavors. You can say the California pizza has countless variations. The pizza crust, in this case, is light, crisp and generally well risen. The toppings can be out of this world - generally California pizza makers experiment a lot with all kinds of meat, sea food, breakfast dishes, and vegetable for the toppings.
The Chicago style pizza, on the other hand, is generally crusty and very filling. They are characterized by their raised edges; imagine a pre-baked apple pie crust where you can place the fillings on top. Chicago pizza is usually meaty (some variants come stuffed with cheeses and meat layers) and it is eaten with a knife and fork.
You can also start by deciding on the flavor you want. Do you want to make a cheese pizza, a vegetarian pizza or a fruit pizza? Perhaps you want to make a low fat pizza, a low carb pizza, a healthy pizza? Sourdough pizza is also another variant.
Take your pick among your many options. Once you have decided, choosing the recipe would be much easier. If you have decided on an Italian pizza, for instance, then find your Italian pizza crust recipe, your Italian pizza sauce recipe and the overall Italian pizza recipe that will give you a list of toppings and pizza preparation procedures for making an authentic Italian pizza. For an easier time of it, you can opt to use Italian-style frozen pizza dough then just follow the Italian pizza recipe that you've found.
Some pizza making tips and techniques
Hand tossing will help you minimize the lumps in your pizza dough. However, this should be done only after sufficient pizza dough kneading. This process lets your pizza dough develop into the right kind of consistency - that which is suitable for stretching and hand tossing. Hand tossing, however, is not advisable for thick pizza crust varieties.
If you want a crisp and firm pizza that retains its structure even when the moist toppings are added, you can bake the pizza crust before you add the toppings and the pizza sauce. However, for thin pizza crusts, baking the crust after the toppings and sauce have been added is sufficient. For uniform baking and crisping of the crust, use a pizza stone or a pizza screen.
Finally, remember that the protein content of your flour will influence the end product. High-gluten flour will lead to a crisp but chewy crust. Gluten-free flour, however, may lead to very soft dough; additives may have to be used to give the pizza dough strength.
Quick pizza crust recipes and easy homemade pizza recipes of all kinds and style are easily available online. There are tips for baking and preparing frozen pizza dough, making your own pizza dough, preparing the ingredients for the best pizza crust recipe, etc. All you need to start making your very own pizza recipe is an internet connection, a good source of basic pizza recipe, great pizza equipment, your imagination, and lots of time and resources for experimentation.
About The Author
Sean LanninWith more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.
http://www.homemade-pizza-made-easy.com/
Senin, 20 Oktober 2008
ES LIMA WARNA
BAHAN :
2 potong tape singkong
4 sdm cincau hitam
3 sdm kelapa muda
4 sdm kolang-kaling merah
4 sdm cendol hijau
sirup stroberi secukupnya
es batu dan air secukupnya
CARA MEMBUAT :
Tata semua bahan didalam gelas
Segera hidangkan
ES SUSU
BAHAN :
2 sdm sirup stroberi
½ gelas susu cair
1 sdm delima hijau siap beli
1 sdm delima merah siap beli
es batu secukupnya
CARA MEMBUAT :
Masukkan semua bahan kedalam gelas
Segera sajikan
ES DURIAN
BAHAN :
1 bks bubuk durian
3 sdm susu kental manis
2 sdm creamer
1 pongge durian
½ sdt garam
es batu secukupnya
CARA MEMBUAT :
Semua bahan disatukan, blender sampai halus
Segera sajikan
ES AVOKAD TOMAT
BAHAN :
1 bh avokad, kerok
1 bh tomat, potong kotak
3 sdm sirup vanili
2 sdm susu kental manis
air dan es batu secukupnya
CARA MEMBUAT :
Semua bahan disusun dalam gelas
Segera sajikan
2. ES STROBERI
BAHAN :
1 bks bubuk stroberi
5 bh stoberi
4 sdm susu kental manis
es batu secukupnya
CARA MEMBUAT :
Semua bahan disatukan, blender sampai halus
Segera sajikan
BUNGA SINGKONG CHOCO CRUNCH
BAHAN :
4 btr telur ayam
1 kg singkong, kupas dan parut
200 gr gula pasir
200 gr mentega, cairkan
3 sdm tepung terigu
1 sdt vanili
1 sdt sp (pelembut)
choco crunch secukupnya
CARA MEMBUAT :
· peras singkong untuk menghilangkan air dan rasa pahit
· kocok telur, gula pasir, sp dan vanili selama 20 menit hingga kental dan mengembang
· masukkan singkong, tepung terigu dan mentega cair, aduk rata
· tuang adonan ke dalam cetakan yang telah dioles mentega, hias sisi atasnya dengan choco crunch
· kukus dalam panci pengukus selama 20 menit hingga matang
· keluarkan kue dari cetakan, sajikan
DONAT UBI MERAH
BAHAN :
300 gr ubi merah, kukus dan haluskan
200 gr tepung terigu protein sedang
11 gr ragi instant
½ sdt garam
50 gr gula pasir
80 gr margarin/mentega
25 gr susu bubuk
2 kuning telur
75 cc air
minyak goreng secukupnya
HIASAN :
100 gr keju parut
100 gr cokelat dark, ditim
CARA MEMBUAT :
· aduk ubi merah, tepung terigu, ragi instant, garam, susu bubuk, gula pasir dan
margarin. Aduk sampai rata lalu masukkan kuning telur, terakhir masukkan
air sedikit demi sedikit sambil diuleni hingga kalis
· diamkan selama 30 menit hingga mengembang, kempiskan adonan, potong dan timbang dengan berat 50 gr sambil dibulatkan
· bentuk donat sesuai selera, diamkan selama 10 menit
· panaskan minyak lalu goreng donat ubi merah hingga matang dan berwarna kuning kecoklatan, angkat
· hidangkan donat dengan cokelat tim dan keju parut (sesuai selera)
LUMPUR KENTANG PANDAN
BAHAN :
400 gr kentang, kukus lalu haluskan
100 gr margarin, cairkan
150 gr gula pasir
400 ml susu sapi murni
3 btr telur
100 gr tepung terigu
½ sdt garam
½ sdt vanili
50 gr selai strawberry
pasta pandan secukupnya
CARA MEMBUAT :
· kocok telur bersama gula dan vanili, tambahkan tepung terigu lalu aduk rata
· masukkan kentang, margarin cair dan garam, aduk rata. Terakhir masukkan susu dan pasta pandan sambil diaduk rata
· masukkan adonan kedalam loyang Lumpur yang telah diolesi margarin, panggang dengan api sedang selama 30 menit
· angkat dan hias atasnya dengan selai strawberry.
NASI GORENG ACAR KUNING
· segarnya rasa asam dari acar kuning yang menyembul ditengah gurihnya nasi adalah padanan yang pas
BAHAN :
Nasi 2 ½ porsi
Telur ayam 3 butir
Otak-otak bandeng presto,ambil dagingnya 1 buah
Acar kuning(campuran ketimun,cuka,kemiri
Kunyit dan 2 sdm air gula bawang) 75 gram
BUMBU CAMPURAN :
Sambal terasi goreng 2 sdt
Air gula bawang 3 sdm
Kecap manis 3 sdm
Minyak goreng secukupnya
Bawang goreng secukupnya
Cara membuat :
Kocok telur beserta daging bandeng,lalu dadar.masukkan bumbu campuran beserta nasi aduk rata.sisihkan,tumis acar kuning hingga layu tambahkan nasinya aduk rata. Angkat dan cetak untuk 3 porsi.
Hiasan :
Emping melinjo goreng, tomat, ketimun dan acar kuning.
NASI GORENG KRETEK
· potongan kecil nanas dan eksotiknya aroma cengkeh mengundang selera tersendiri
BAHAN :
Daging nanas iris ½ cm 60 gram
Cengkeh gepuk ringan 6 bulir
Campuran daging,hati dan kulit ayam 100 gram
Telur rebus dicincang 3 butir
Nasi putih 2 ½ porsi
BUMBU :
Air gula bawang 3 sdm
Bumbu kari instant 1 ½ sdm
Cara membuat :
Masukkan 3 sdm minyak goreng, tumis bumbu sampai mendidih,masukkan semua bahan selain nasi, aduk sampai rata masukkan nasi.angkat dan cetak untuk 3 porsi.
Hiasan :
Coret diatasnya dengan kecap, taburi bawang goreng.taruh kembangan cabai besar, wortel dan acar.tambahkan kerupuk udang.
NASI GORENG GULING
· Serutan halus daun jeruk dan manisnya gula jawa adalah ciri khas resep ini.
BAHAN :
Nasi putih 2 ½ porsi
Daging ayam 100 gram
Taoge 25 gram
Kubis 25 gram
Baso sapi belah dua 6 buah
Telur ayam 3 butir
BUMBU CAMPUR :
Air gula bawang 3 sdm
Daun jeruk(iris tipis) 4 lembar
Kecap manis 3 sdm
Gula jawa secukupnya
Irisan cabai merah secukupnya
Cara membuat :
Masukkan 6 sdm minyak goreng,dadar telur lalu masukan bumbu campur biarkan sebentar kemudian masukan semua bahan dan campurkan sampai sayuran layu.kemudian masukkan nasi dan daging serta baso dan campur lagi sampai rata.angkat dan cetak untuk 3 porsi.
HIASAN :
Bumbu Dasar Nasi Goreng
120 Indonesian Fred Rice
Bumbu dasar yang digunakan dalam semua resep masakan di buku ini :
AIR GULA BAWANG
1. Air matang panas 4 sdm
2. Bumbu bawang putih 4 sdt
3. Bumbu penyedap rasa 2 sdt
4. Garam 2 sdt
5. Kaldu murni 2 sdt
6. Gula pasir 2 sdm
Semua bahan dicampur dalam mangkuk
Dengan ukuran untuk satu porsi nasi goring cukup dicampur dengan 1 sdm air gula bawang.
Aroma nasi sebagai bumbu penyegar dasar apablia diperlukan :
Pandan hijau untuk aroma wangi
Ketimun putih untuk aroma segar
Kayu manis untuk nuansa rempah
Anggur putih bila menginginkan nuansa internasional.
MANGUT CUMI
BAHAN :
500 gr cumi kupas, potong 5x5, lalu kerat
300 cc santan
3 lb daun salam
2 lbr daun jeruk
1 btg serai, memarkan
2 sdm air asam
3 sdm minyak untuk menumis
BUMBU DIHALUSKAN :
7 bh bawang merah
4 siung bawang putih
3 bh kemiri
1 cm kunyit
1 sdt ketumbar
1/2 sdt terasi
1/2 sdt garam
CARA MEMBUAT :
Panaskan minyak, tumis bumbu, daun salam, daun jeruk dan batang serai hingga
harum, masukkan cumi, santan dan air asam, aduk rata.
Masak hingga mendidih, angkat dan hidangkan.UDANG BALUT SAUS MAYONES
BAHAN :
500 gr udang besar, cincang dagingnya, sisihkan ekornya
2 btr telur
1/2 sdt garam
1/2 sdt merica bubuk
100 gr tepung terigu
SAUS MAYONES :
200 gr mayones siap jadi
CARA MEMBUAT :
Campur udang cincang bersama garam, merica bubuk dan telur, aduk rata. Ambil
1 sdm adonan, bentuk bulat, sisihkan ekornya, kukus sampai matang.
Gulingkan udang dalam tepung terigu, goreng sampai matang dan kering.
Hidangkan udang goreng dengan saus mayones.
SATE KERANG SAUS KACANG
BAHAN :
500 gr kerang hijau, buang kotorannya, cuci bersih
3 sdm air jeruk nipis
50 gr kecap manis
50 cc air
BUMBU DIHALUSKAN :
3 sdm minyak untuk menumis
10 bh cabai merah
5 bh bawang merah
3 siung bawang putih
3 sdt ketumbar
2 ruas jari lengkuas
1 sdt garam
SAUS KACANG :
200 gr kacang tanah, sangrai, kupas, goreng sampai matang, haluskan.
5 bh cabai merah
5 bh cabai rawit
50 cc kecap manis
1 sdt air jeruk nipis
CARA MEMBUAT :
Panaskan minyak, tumis bumbu hingga harum, masukkan kerang, kecap manis,
dan air jeruk nipis, aduk rata.
Tambahkan air, masak hingga matang dan kuah habis.
Tusuk kerang di lidi, bakar sampai harum dan kecoklatan.
Saus kacang : Campur semua bahan jadi satu
Sajikan sate kerang dengan saus kacang.BAWAL BAKAR SAUS TOMAT
BAHAN :
600 gr ikan bawal
2 sdm air jeruk nipis
BUMBU DIHALUSKAN :
3 siung bawang putih
1 ruas jari kunyit
1 ruas jari jahe
1/2 sdt garam
SAUS TOMAT :
2 siung bawang putih, cincang halus
50 gr bawang bombay, cincang halus
4 sdm saos tomat
3 sdm tomat pasta
1/2 sdt lada halus
1/2 sdt garam halus
1/2 sdt gula pasir
3 sdm margarin
CARA MEMBUAT :
Rendam ikan dalam air jeruk nipis dan bumbu halus, diamkan selama 25 menit.
Bakar ikan bawal hingga matang.
Panaskan margarin, tumis bawang putih dan bawang bombay hingga harum.
Masukkan pasta tomat,saus tomat,lada halus, garam dan gula pasir, aduk rata.
Hidangkan ikan bakar dengan saus tomat.
IKAN GORENG SAMBAL MANGGA
BAHAN :
700 gram ikan laut kesukaan anda
2 sdm air jeruk nipis
1/2 sdt garam
500 ml minyak goreng
SAMBAL MANGGA :
1 buah mangga, potong korek api
5 bh cabai merah
3 bh cabai rawit merah
3 bh bawang merah
2 siung bawang putih
1/2 sdt garam
1/2 sdt terasi
25 cc air
2 sdm minyak goreng
CARA MEMBUAT :
Bersihkan ikan hingga bersih, lalu buat sayatan setengah lebar ikan dari punggung
Ke arah bawah.
Rendam ikan dengan air jeruk nipis dan garam, diamkan selama 35 menit
Siapkan wajan, goreng ikan hingga terendam minyak panas, goreng sampai kering
Dan berwarna kuning kecoklatan.
Sambal mangga : Haluskan cabai merah, cabai rawit merah, bawang merah,
bawang putih, garam dan terasi, tumis bumbu hingga harum, masukkan air dan
Mangga, aduk rata dan angkat
Sajikan ikan goreng dengan sambal mangga. Nikmati dengan nasi panas.
SALAD SEAFOOD
BAHAN :
250 gram udang ukuran sedang, rebus
250 gram daging kakap, rebus
2 sdt air jeruk lemon
150 gram alpukat, potong dadu
150 gram mangga, potong korek api
150 gram ketimun, potong korek api
150 gram paprika merah, potong dadu
SAUS :
150 gram mayones
4 sdm krim kental
5 sdm saus sambal
3 sdm saus tomat
2 sdt air jeruk lemon
1/2 sdt gula pasir
1/2 sdt garam
CARA MEMBUAT :
*rendam udang dan daging kakap dengan air jeruk lemon, sisihkan
*Saus : Campur semua bahan saus, aduk rata
*susun udang, ikan, alpukat, mangga, ketimun dan paprika. Tuang saus diatasnya.
Sajikan
SUP KAKI AYAM KACANG MERAH
BAHAN :
10 bh kaki ayam, bumbui garam, merica secukupnya, goreng kecoklatan
150 gr kacang merah
2 btg daun bawang, iris serong 2 cm
2 btg seledri, iris kasar
750 cc kaldu ayam
5 buah bawang merah, haluskan
1/2 sdt minyak wijen
Garam, merica, pala, gula pasir secukupnya
Minyak goreng untuk menumis
CARA MEMBUAT :
Tumis bawang merah sampai harum, masukkan garam, merica, pala dan gula putih
Masak sebentar, tambahkan bahan lain
Masak sampai semua matang,siap dihidangkan
SOUP CREAM MACARONI
BAHAN :
250 gr makarono, rebus
1/4 dada ayam, rebus potong dadu
50 gr tepung terigu
30 gr margarin
1/2 bh bawang bombay, haluskan
500 cc susu cair
BUMBU :
Garam, merica dan pala secukupnya
CARA MEMBUAT :
* panaskan margarin sampai lumer, masukkan tepung terigu, bawang bombay dan
bumbu, aduk rata
* tambahkan susu sedikit demi sedikit sambil terus diaduk samapi tercampur rata
dan mendidih
* masukan makaroni dan daging ayam
* hidangkan selagi panas
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