Recipes » dough

Leek & Fine Herbs Frittata

Nissa — Fri, 13 Jan 2012 11:41:30 +0000

Serves 6

Ingredients

1 tablespoon fresh chives, tarragon, parsley and chervil, chopped fine
5 large eggs
Salt/pepper
Chili flakes, optional
Olive oil
1 medium leek, sliced in half and chopped fine

Directions

Mix eggs together well in a bowl, add herbs, salt, pepper and chili flakes, if using. In a non stick skillet heat 1 teaspoon olive oil and sauté the leeks until they are starting to turn golden brown. Add the eggs and rotate pan to allow all the mixture to coat the pan. Flip the frittata or alternatively finish in a preheated 325°F oven.

Bite Size Samosas with Apple Chutney

Nissa — Sat, 17 Dec 2011 00:12:16 +0000

Makes 20 Samosas

Apple Chutney

Ingredients

6 tart apples, peeled, cored, and finely chopped
1¼ (inch) pieces fresh ginger root, peeled
¹⁄₃ cup white wine vinegar
3 tablespoons white sugar
3 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon white pepper
¼ teaspoon ground cardamom
Pinch of ground nutmeg
Pinch of salt

Directions

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover.
Simmer 30-45 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist.
Remove ginger.

Samosas

Ingredients

1 package square wonton wrappers
1½ lbs red or yellow potatoes, boiled, peeled and cubed
Juice of 1 lemon
2-3 green chilies, minced
1 tablespoon cumin powder
½ tablespoon Garam Masala
1 teaspoon Cayenne pepper
½ teaspoon sugar
3 tablespoons canola oil
½ cup of frozen peas, defrosted
Salt to taste
1 egg, beaten
Oil for frying

Directions

Large mixing bowl, add warm potatoes, lemon juice, green chilies, cumin, garam masala, cayenne, sugar, oil, and salt. Taste and adjust seasoning.
Add peas to mixture and combine.
Add one tablespoon of mixture into the center of a wonton wrapper from one corner to the other in a triangle shape, brush edges with egg wash and seal shut. Make sure all sides are sealed.
Deep fry samosas, a few at a time, till golden brown. Take care to not overcrowd the oil.
Serve with apple chutney.

©Recipe by Palak Patel

Basic Pizza Dough

Nissa — Mon, 12 Dec 2011 09:19:58 +0000

Ingredients

1 packet active dry yeast
1 cup warm water
2¹/₂ cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar or honey
Olive oil
Dried herbs (optional)

Directions

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick or regular.

Lavender Peach Doughnuts Bites Tossed with Lavender Fairy Dust

Nissa — Mon, 08 Aug 2011 17:31:02 +0000

Makes 30 bites

Ingredients

2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
¼ cup plain white Greek yogurt
¼ cup fresh peach puree
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying
Lavender Fairy dust for dusting (recipe follows)

Directions

In a large bowl mix together the flour, almond flour, baking powder, baking soda, lavender, and salt. In a separate bowl, whisk the milk, yogurt, peach puree, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and gently mix until it is smooth and a little elastic. To fry the doughnuts, fill a pan up to 3″ of canola oil. Heat the oil until it reaches 375˚F. Drop spoonfuls of the doughnut mixture into the hot pan. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so. Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar. (Wait until the hot oil runs off the donut before dusting.)

Lavender Fairy Dust
Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions

Rub dry lavender flowers between your fingers creating a powder, mix with powdered sugar and voila!

Whole Wheat Broccoli Calzones

Nissa — Sun, 12 Jun 2011 16:44:32 +0000

Makes 4-6 calzones

Ingredients

1 recipe Ger-Nis Whole Wheat Pizza Dough
2 cups broccoli florets
1 tablespoon butter
1 tablespoon olive oil
1 cup ham, cooked and chopped
1 medium onion, chopped
1 tablespoon whole-wheat flour
¼ cup milk
1 cup milk cheddar cheese, grated
1 teaspoon salt
Black pepper

Directions

Preheat oven 425°F.

Roll the pizza dough out into 4-6 five inch circles. Place on a large baking sheet or two of them. In a pot of boiling water blanch the broccoli florets for a few minutes until just al dente and beginning to soften. Remove and set aside. In a medium sauté pan add butter and oil and bring to a medium high heat. Sauté ham and onions for a few minutes until onions and ham begin to brown, about 4-5 minutes. Add broccoli florets and mix well. Add the flour and sauté a few minute longer until all flour is absorbed around the ham and broccoli. Add the cheese and the milk and reduce heat to low, stirring constantly until all the cheese has melted and the cheese is smooth. Remove from heat season with salt and pepper.

Place a dollop of the broccoli close to the center of each of the whole wheat dough circles, off to one side but still centered. Fold over the dough so that the sides are even and touching and a half circle is formed. Starting with one side top or bottom roll up or down the pizza dough sides curling up and twisting until top or bottom is reached. Place in the oven and bake for about 15 minutes or until golden brown.

Spring Greens Pizza Bianca with Goat Cheese & Tomatoes

Nissa — Sun, 12 Jun 2011 16:18:03 +0000

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt

Directions

Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.

Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.

Wild Mushroom & Tallegio Pizza

Nissa — Sun, 12 Jun 2011 15:59:53 +0000

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
2 tablespoons olive oil
1 tablespoon truffle oil
3 cloves garlic, chopped fine
2 cups wild mushrooms, chopped
½ pound Tallegio cheese, sliced
2 cups rocolla leaves (wild arugula)
Maldon salt

Directions

Preheat oven to 500°F.

Roll our pizza dough into 12 inch circle and place on a pizza pan or large baking sheet. Mix the olive oil, truffle oil and garlic in a small bowl and brush over the top of the pizza dough, sprinkle any remaining garlic over the top. Place the wild mushrooms throughout the pizza and cover with the Tallegio cheese. Place in the oven and bake for about 10 minutes or until golden brown and bubbly. Take out of oven and immediately place the rocolla on top and sprinkle with maldon salt.

Spicy Roasted Red Pepper Basil Calzone

Nissa — Sun, 12 Jun 2011 15:54:33 +0000

Makes 4-6 calzones

Ingredients

1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup fresh ricotta cheese

Directions

Preheat oven to 400°F.

In a medium sauté pan heat olive oil to a medium high heat and sauté garlic, onions and fresh chili for about 3-5 minutes or until the onions begin to caramelize and get brownish tips. Add the spices, chili flakes, oregano and salt and sauté for another few seconds. Add the basil and spinach leaves and sauté about 2 minutes. Add the lemon juice and white wine and stir well keeping on a medium high heat and cook until a liquid is absorbed or cooked off. Take off heat and place in a small mixing bowl and add in the fresh ricotta cheese. Mix well.

Roll out the calzone dough into 4 to 6 circles. Place about ¼-½ cup on one side of the circle close to the center. Fold on half over the ricotta making sure that the sides of the dough are touching, forming a half circle. Start from one end and roll the side of the dough closed using a twist motion. Place the calzones on a baking sheet (greased or lined with parchment paper) in the oven for about 12-15 minutes or until golden brown.

Calzone Dough

Nissa — Sun, 12 Jun 2011 15:38:42 +0000

A calzone is simply an Italian savory turnover of sorts that is made by folding pizza dough in half and forming a “pizza pocket”. The pizza pocket is then filled with sauces and/or vegetables combined to create the flavor and textures of your choice.

Ingredients

1½ packets active dry yeast
1 cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar or honey
Olive oil
Dried herbs (optional)

Directions

In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick or regular.

Basic Pizza Dough

Nissa — Sun, 12 Jun 2011 15:32:25 +0000

Ingredients

1 packet active dry yeast
1 cup warm water
2½ cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar or honey
Olive oil
Dried herbs (optional)

Directions

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick or regular.