Today’s video shows how to make a great guacamole, and is sort of the video edition of my earlier post “How to make guacamole“.

Here is what you need (for 2 big pizzas):

• 300 gram of flour
• 250 gram of pizza flour (typo 55)
• 25 gram of yeast
• 2 teaspoons of liquid honey
• 3 teaspoons of olive oil
• 4 dl lukewarm water
• A pinch of salt
• A good tomato sauce
• 2 big handfuls of champignons
• 1 big onion
• 1 red pepper
• Grated mozzarella cheese
• And some salami / pepperoni

Begin with the dough. Dissolve the yeast in the lukewarm water and add honey, oil and salt. Add the flour while you knead it all together. When the dough is well mixed together, place it somewhere warm for about an hour. When the dough has risen for about an hour, knead it again (make sure you don’t squeeze all of the bubbles out of it. That’s the wrong way to go) and split it into to pieces. Roll each piece out until it is about  1 cm thick. Now, spread the tomato sauce over the pizza dough and add some oregano. Add the onions, which you have sliced into half circles and the rest of the vegetables on top of them. Add the salami and sprinkle the mozzarella all over the pizza. Bake the pizzas in a preheated oven at about 250 degrees Celsius until they look nice and crispy. That’s all!

Here are the ingredients: (4 persons)

• 50 gram of yeast
• 2 dl of lukewarm water
• 300-400 gram of fluor
• 2-3 spoons of olive oil
• 300 gram of minced beef
• 2 leeks
• 1 onion
• Grated mozzarella cheese
• 1 egg
• Salt and pepper

Dissolve the yeast in the lukewarm water and add the oil and salt. Add the flour slowly, while you mix the dough.  Place the dough in a could place for about 30-60 minutes.  As for the meat I actually just use whatever I have that particular day. Start frying the onion, which you have chopped in to small pieces, and add the sliced leeks. When the leeks and onions have become shiny and they are starting to gain color, add the minced beef. Fry everything until the beef isn’t red anymore. Here comes the part where you can improvise. Today I added some salsa sauce, sambal oelek chili paste, fresh oregano and of cause salt and pepper. 

Now comes the fun part. I made 9 pierogies out of this amount of dough. Split the dough in 8-10 parts and roll each part out on a baking plate. Put some of the beef sauce on the one half of each piece of dough. Put some grated mozzarella cheese on the beef and close the pierogies by flipping the another half over the beef sauce and close it by tapping with a fork. As for the glaze, brush the top of the pierogies with egg. Now bake your pierogies in a pre-heated oven, at least 200-250 degrees Celsius (390-480 degrees Fahrenheit), until they obtain a nice brown color.

Serve the pierogies with a nice green salad. I just used some roccula, baby spinach, grape fruit, cucumber, feta cheese and some olive oil. Enjoy!

The ingredients (4 persons)

• 1 pound of chicken breasts
• 1 pound of egg noodles
• Abt. 3 carrots
• Baby corns – as many as you like
• A can of coconut milk
• A garlic clove
• 1.5 dl. Soya sauce
• Fresh coriander
• Sambal Oelek chili paste
• I also added bean sprouts, but be careful with those, they have a very strong taste!

Start with the marinade. In a bowl, put the soya, the chopped garlic, the fresh coriander and as much chili as you prefer. Blend the stuff together and add the chicken, which you have cut into smaller pieces. It’s best if you marinade the chicken a couple of hours before you wants to eat, and then place it in the refrigerator. Before you start the frying, boil some water for the noodles. Fry the chicken in olive oil in a wok. When the chicken doesn’t look raw on the surface, add the corn and carrots. When the vegetables begins to become soft, add the coconut milk, and let the whole thing boil a couple of minutes. Make sure the chicken isn’t raw, taste the dish with chili and soya, and add the noodles. That’s it!

Bon appetite

The easy, crispy and tasty pepperoni pizza (4 persons)

The dough:

• 25 g yeast
• 3 dl lukewarm water
• 4 spoons of olive oil
• About 9 dl of fine flour
• A little bit of salt

Start pouring the yeast out in the water and add the olive oil and salt. Keep adding flour, while you mix it in the bowl, until the dough is firm enough to put on the table. When the dough is firm enough, put some flour on the table and start kneading the dough in it. When your dough is firm and nice (it should still be a little wet), roll it out with a rolling pin, in four pieces.

Now when you have your pizza dough it is time for the fun part – the topping. You can put almost everything on the top of your pizza. What I did today was simply to put a prepared tomato sauce, a good pepperoni, a fresh mozzarella cheese, some oregano and some fresh rucula salad (after it is out of the oven of cause) on the top of the three of the pizzas. I like to keep it simple, with just a few good ingredients. With the last piece of pizza dough I made a calzone pizza, which is very nice. Just add some tomato sauce, some ham and some oregano to the middle of the pizza. Fold the one half of the pizza over the other and close it with a fork, by pressing on the edge. The right thing is to sort of merge it, but I will show that, and photograph it next time I make pizzas.

Now comes the most important part I pizza making, the baking. The keyword is heat, if you want your pizzas to be crispy. The best thing is to bake them on a stone, but if you don’t have one of those, you can just do as follow. Turn on your oven before you start making the pizza, so that it can reach 300 Celsius (abt. 570 Fahrenheit), or as much as it can, before you bake the pizzas. Remember to leave the baking plate in the oven while it warms up. Bake the pizzas one at a time for about 5-10 minutes.

This was an easy way to make pizza!

First of all you need some guacamole. I would not recommend that you buy it, because it’s way too expensive and contains a lot of fat. Actually it is very easy to make your own guacamole, and I have made a little guide on how to make guacamole here on the blog. You can make the guacamole a couple of hours before you plan to eat your burritos, and place it in the fridge.

Here are the things you need (4 persons):

• 8 tortilla pancakes, or as many you family can eat
• 1 pound of chicken breasts
• 1 can of hummus
• Some guacamole – read How to make guacamole
• Some creme fraiche
• And maybe some sambal oelek chili, salsa sauce, grained cheese, salad, cucumbers, tomatoes etc.

Start cutting the chicken breasts into smaller pieces and fry them on a pan in some olive oil. Move the chicken breasts from the pan and warm up the hummus in the same pan, so that it absorbs some of the chicken taste. Add the ingredients to a tortilla pancake and you are done! Very easy and quick!

See video on how to make guacamole here…

Most of the time, I eat guacamole in tortillas, where it is very loveable, but it is also great as a dip to carrots, cucumbers, celery and other vegetables.

The guacamole recipe:

• 4 avocados
• 1-2 lime fruits
• 1 garlic clove
• 1 handful of fresh coriander
• Salt
• Olive oil

Start by peeling the avocados and cut them into smaller bits. The easiest way to do this is to actually cut the avocado before you peel it, as shown below:

Put the avocado into a bowl and add some olive oil and salt. Blend the avocados with a stick blender, if you have one. Otherwise you can use a normal blender, or if you are really patience, you can mash them with a fork or something.

Now, squeeze the limes over the avocado puree you just made, and add the chopped garlic and fresh coriander.

Now you just need to taste the guacamole with some salt, and maybe some more coriander or lime juice. You guacamole is done!

Other things you can add to you guacamole are tomatoes, onions, coarse pepper or a little bit of milk/coconut milk. I never add this stuff, but you can if you want to.

Enjoy!

The rice is the heart of this dish, and therefore it’s crucial to choose the right rice, in order to succeed with the risotto. I recommend that you use Arborio rice, named by the town of Arborio in the Po valley, often referred to as risotto rice. The reason why you should choose a big-grained, round sort of rice is that they absorb very well, and therefore gets very tasty after they are cooked in the wine and stock, which is always added in a risotto. The thickness of the Arborio rice means that while the outer of the rice grain gets very hot, the center of it still stays ”al dente”, as the Italians like to say.

I’m not a risotto expert, but I am a risotto fan, so here is one of my recipes (as mentioned you can just use the risotto rice recipe, and then add some other ingredients if you like):

Chicken risotto, with carrots and broccoli (4 persons):

• 300-500 g Arborio rice or another thick rice sort
• 1 small onion
• 3-5 carrots
• 1-2 glasses of cheap white wine
• 1-1½ liter of chicken bouillon
• 3-4 chicken breast fillets, sliced in smaller bits
• About a half broccoli head

Cut the onions and carrots into small pieces and fry them in olive oil in a big pan or pot, for about 3 minutes. Add the rice and let them fry with the vegetables in a couple of minutes and then add the white wine. When the white wine has been absorbed by the rice you start pouring the bullion over the dish. Keep adding chicken bouillon to the rice until it doesn’t absorb it so quickly. Now, add the chicken and let it cook until the rice becomes soft, and the texture of the risotto becomes very sticky and thick. Add the broccoli, which you have sliced into smaller pieces, and taste the dish with white wine, salt and pepper.

This is just one way to cook a nice risotto. You can just follow this recipe until you get to the part where you add the chicken, and then add whatever you like of fish, meat and vegetables.

I hope you enjoy this chicken risotto! If you do, please leave a comment with your risotto experiences!

• 400 g pasta (farfalle – the one, which looks like butterflies)
• 3 leeks
• About 6 slices of dried ham
• 1.5 dl cheap white wine
• 1 teaspoon of sweet French mustard
• 2 dl crème fraiche
• Grated mozzarella cheese
• Some chives
• Salt and pepper

Boil the farfalles in salted water, with some olive oil added. Slice the leeks and fry them in a pot, until they gets clear and separates. Take the dried ham slices and roll them, so they look like a sausage. In this way it gets much easier to cut them into small strips. Fry the ham with the leeks, until it gets pink. Now, add the wine and let it boil or about 5 minutes. Add the mustard and the crème fraiche, and taste it with salt and pepper.

You almost done! Mix the whole thing with the pasta and serve it with grated mozzarella and chives.

Enjoy!

If you like this dish or has something to add, please comment!