You need like 15 mins to prepare it and 1 hour for the yeast to double the dough.
Then, the rest is very easy.
Yield is 2 26cm φ pizzas.
Roll half over a floured table, bake it in the oven for 10 mins and then add the ingredients that are:
Crushed can tomatoes
Smoked chicken, shreded
Can apricots, diced
Sundried tomatoes
Mozarella cheese, shredded
Oregano
Parmisan cheese
In 1 liter of water, cook half a pumkin with half can of crushed tomatoes and half can of chick peas. Add a dash of cinnamon and curry spice and salt. Cook until pumpkin is softened. Take the skin out of the pumpkin, then mash with a potato masher all together until forming a cream. Doesn’t have to be smooth. Then serve with cream and pour some English Sauce. Delicious! Who is going to make it?
This is one of my favorite recipes, I repeat it and repeat it every time I can. You have to try this recipe and maybe change it according to the ingredients you can get, as it humidity, grease and salt contents vary from one to another.
Esta es una de mis recetas favoritas, simplemente la repito en cada oportunidad que se me presenta. Pruebe esta receta y varíela según las características de los ingredientes que consiga, que pueden ser diferentes en su contenido de humedad, de sal y de grasa.
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Weight 250 g of yucca starch or tapioca that works as well. 250 g de almidón de yuca o tapioca que funciona lo mismo
250 g of Paneer or any other fresh type cheese. 250 g de queso fresco
Put all together in a food processor. Poner todo en el procesador de alimentos
Add 250 cream cheese, I used Tararua ligth. Añadir 250g de queso crema.
Add one whole egg. Añadir un huevo entero.
Add 3 tbs of margarine, I used Flora ultra light. Añadir 3 cucharadas de margarina.
Add salt to taste, it will depend on how salty is the cheese you used. Blend until resembles coarse cornmeal. It shouldn’t be too sticky neither too loose. Try to form a ball and see if it has the right consistency. Add flour or margarine if you think you should. Sal al gusto, dependerá de que tan salado sea el queso utilizado. Licuar hasta que se asemeje a la harina de maiz gruesa. No debe quedar ni muy pegajoso ni muy suelto, debe tener una consistencia que permita formar una bola. Probar y si se necesitare, a;adir un poco de almidón o de margarina.
Leave to rest 30 mins. Dejar reposar 30 minutos.
Pre heat oven to 200°C. Precalentar el horno a 200°C.
Form medium ball with your hads. Formar bolas medianas con las palmas de las manos.
Bake for 15 minutes and take out from the oven. Serve immediately or keep warm until serve. Cold they are hard, very unpleasant to eat. Dejar unos 15 minutos en el horno y retirar. Servir inmediatamente o conservar tibios hasta servir.Fríos se ponen duros y saben mal.
Texture inside is pleasantly chewy. La textura por dentro es deliciosamente elástica.
Prepare the pesto with a bunch of basil leaves and 75 g of pine nuts
Add a little olive oil, enough to help crushing the other ingredients.
Blend all together in the food processor.
Cut one edmonds flaky puff pastry sheet in half
cut each half in half as well and in an horizontal way too, so you end with 16 squares of each sheet.
Put some pesto on each square. Do not over fill or the pastry will open. My pesto was enough for 32 pastries. Another filling idea is to use dried tomatoes. I used Cotterill and Rouse.
Fold over one corner.
Brush with a little of egg previously beaten (one egg + 1 tbs water)
Fold the other corner and press firmly.
Brush or cover the whole wraparound with egg.
You could use instead a toothpick to secure the wraparound. Then bake for 15 mins at 200°C
Serve.
Reference: Pepperidge FarmPuff Pastry, Savory Mini Wraparounds, Retrieved: January 8th 2011 from www.puffpastry.com/recipedetail.aspx?recipeID=24074
You won’t find this recipe but watching the program!
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Cut the tomatoes in dices. Cortar el tomate en cubitos
Fry them in cooking olive oil (some aren’t suited fro frying).Freir en aceite de oliva que sea para freir.
Cut thinly the garlic, some take out the centre. Cortar el ajo en trocitos, algunas personas le sacan el embrión
Cut cellery leaves. Cortar hojitas de apio.
In the frying pan, first the oil,… En la sartén, primero el aceite,…
…then the margarine. …de ahí la margarina.
then the garlic and cellery. entonces el ajo y el apio.
when they had got a golden color, add one handful of rice per person. Cuadno hayan tomado un color dorado, añadir un puñado de arroz por cabeza.
Sofry the rice. Sofreir el arroz.
Use arborio rice. Usar arroz arborio.
Add broth. Añadir caldo o agua.
keep cooking. Mantenga la cocción.
Add wine to the rice if you wish to. Añadir vino si se desea. Is not compulsory. No es obligatorio.
Cooking time should be around 20 mins. Keep styring it. Try it, it should be consistent but soft inside the mouth.Texture is loose and moist. El tiempo de cocción debería ser alrededor de unos 20 minutos. Revolver hasta que coja cuerpo y este graneado y suave a la vez. Probar que tenga consistencia pero que sea suave en la boca.
Grate some parmesan cheese. Rallar un poco de queso parmesano.
Add the parmesan cheese when the rice is ready. Don’t cook it as it won’t taste good.This risotto is known as risoto bianco. Añadir el queso cuando el arroz ya esté listo.Este queso si se cocina no sabe bien. Este risotto se conoce como “blanco”.
Cut mint with parsley that match nicely with the peas. Cortar menta y perejil, que parece van muy bien con las arvejitas.
First risotto, peas with mint, parsley all mixed together and add a pich of parmesan to the dish. Primer risotto: Arvejitas, menta y perejil todo mezclado con un toque de parmesano al final.
Second risotto: with tomatoes, oreaganum, more parmesan and decorated with basil leaves. Segunto risotto: Tomate, con orégano,más parmesano y decorado con hojitas de albahaca.
Third risotto: With mushrooms (or whatever you fancy) parmesan and basil leaves. Tercer risotto: Champiñones (o alcachofa o lo que quieras) con más parmesano y decorado con albahaca.
The 3 risottos all together. ¡Bon appétit! Los 3 risottos todos juntos. ¡Buen provecho!
This proceedure is my version. Cook Jamie puts first the wine until it dries, then the stock. Also he doesn’t fry golden the vegetables.
These are the first works in mosaic that I have done.
The boat is made in glass tiles. The hardest part was to paint the tray!
The other picture is of a set of coasters with a gecko.
The yellow flower represents a brugmansia “Butterscotch”
Estos son los primeros trabajos en mosaico que he realizado.
El barco está hecho en vidrio. ¡La parte más dificil fué pintar la bandeja!
La foto de la salamanquesa representa un gecko y se trata de un juego de dos portavasos.
La flor amarilla representa una brugmansia “Butterscotch”. Read the rest of this entry »
The base of this pizza is from http://allrecipes.co.uk/recipe/1753/best-pizza-base.aspx The link is working now 
