Pizza Dough Recipe

This pizza dough has two different kinds of flour. It makes a really good thin and crispy pizza. It is a recipe by two Danish chefs that host a cooking show in Denmark called Spise med Price. I will translate the recipe to English below, and I also made a video showing you how I made this pizza. Hope you enjoy it!

            

Pizza Dough Recipe 

Ingredients
300 grams pizza flour (type 00 flour)
200 grams Plain flour or Durum Flour
1/2 tblsp. sea salt
2 tsp. dry yeast
2 tblsp. olive oil
3 deciliters water

Directions

1. In a tall glass or small bowl mix the yeast and warm water together. Cover and let sit for 5 – 10 minutes.

2. Then, in a large bowl mix both kinds of flour, and sea salt (crushed).

3. Then, make a well in the center of the flour, and pour in the yeast mixture and olive oil.

4. Mix together until a dough forms.

5. Next, form the dough into a ball, and on a floured surface, knead the dough for 5 – 7 minutes or until smooth and elastic.

6. Place the dough in a large bowl drizzled with olive oil, and coat the dough in the olive oil.

7. Cover the dough and let it rise for 2 hours or overnight.

8. Then, after the dough has risen, pre-heat the oven to the highest heat. If you are using a pizza stone, place it in the oven as well.

9. Next, punch down the dough and divide it into 3 or 4 if you want a super thin pizza. If you aren’t using all the dough now, then place the dough you aren’t using in a food safe plastic bag and put it in the fridge.

10. Then, stretch out the dough you are using or roll it out with a rolling pin on a lightly floured surface.

11. Move the flattened dough to a baking tray, or baking paper, once finished. You can also roll it out on a piece of baking paper but it’s not that easy.

12. Add the sauce, cheese, and toppings, and then place in the oven. If you are using a pizza stone, then remove that from the oven, and carefully place the pizza on the stone.

13. Bake the pizza for 10 minutes or until it looks ready.

Tip: To avoid the dough having too much flour, you can add the yeast/water mixture to a large bowl first, then olive oil,  and then add in the flour/salt mixture little by little until a dough forms.

Homemade Hamburger Helper

Growing up in Texas, my mom occasionally made Hamburger Helper for dinner. It came in a box, and was so tasty, and easy for her to make. I loved it, and I still love it. Now I live in Denmark, and Hamburger Helper is not here, so I had to learn how to make it myself, from scratch. I was surprised how easy it is to make, and how it tastes even better than the original. I made a video on how to make it from scratch, which is below, and the recipe is below this video. I hope you like it. :o)

 

Homemade Hamburger Helper Recipe

Serving Size: 2-3 people

Ingredients

  • 1/4 lb ground beef (or more)
  • 1/4 small onion (cut thick)
  • 1/4 tsp. garlic (minced)
  • 3/4 cup whipping cream
  • 1/2 cup hot water (or more)
  • 1 cup elbow macaroni
  • 1/8 tsp sugar
  • 1/4 tsp salt
  • pinch black pepper
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 tsp paprika
  • pinch chili powder
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Brown the ground beef in a pot or skillet over medium/high heat until cooked.
  2. Add thick slices of onions, and minced garlic to the cooked meat and stir. Let it cook for about 5 minutes.
  3. Remove the onions, and drain the meat, if necessary.
  4. Add the seasonings/spices, the whipping cream, and hot water to the pot.
  5. Bring it to a boil, then add in the pasta.
  6. Cook the pasta according to package instructions.
  7. Then, add the shredded cheese, and stir until melted. If the sauce is not thick enough, let it cook a little bit longer before serving.
  8. Taste the hamburger helper and add more salt and pepper, if needed.

Notes

Tip1: When you add water to the pasta, just add enough so the pasta has enough liquid to cook in. If you cover the pot while it is boiling, then reduce the heat, and watch it closely so it doesn't spill over. I found that the longer the pasta needs to cook, the more water you need. You can always add more water while the pasta is cooking if it becomes too dry, but if you end up adding too much water it might dilute the flavor.

Tip 2: If the sauce is not thick enough, then let the finished hamburger helper cook a little bit longer before serving.

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Happy eating!

homemadepastawithmeatballs

Pasta with Meatballs

Last night I made homemade pasta with meatballs. This is one of my favorite recipes, and it is actually quite simple, and sooooo yummy. So I thought I would share how I make homemade pasta with meatballs. :o)

Homemade pasta with tomato sauce, and meatballs with freshly grated parmesan cheese

First, you need to make pasta dough. It is actually pretty easy to make homemade pasta, but it is easiest if you have a pasta maker. If you don’t have one then it may be more difficult to get the pasta as thin as you want, and you would have to hand cut the fettuccine. It’s not impossible to do, but it is going to be a little more work. As a solution you could just buy pasta at your local grocery store instead, if you don’t want to make homemade pasta.

I will say, though, that once you have had homemade pasta you can really taste the difference. It is creamier, and has a better texture and flavor. I really love it. So, if you would like to try it this is the recipe.

Now onto the meatball recipe. 🙂 This is a recipe, by Gordon Ramsay, that I found online three years ago, and I have to say these meatballs are the best I have ever tasted.

Homemade Meatballs

The recipe is so easy that I feel anyone can make this. I usually use dry parsley, and have added salt and pepper to the recipe. You can always prepare the meatballs while the homemade pasta dough is chilling in the fridge.

Pasta with Meatballs

Ingredients

  • 200 grams minced beef
  • 200 grams minced pork
  • 1/2 bunch flat leaf parsley
  • 2 tbsp grated parmesan cheese
  • 2 cloves garlic, minced
  • 3 tbsp fine breadcrumbs
  • Milk, enough to cover bread crumbs
  • salt
  • pepper

Instructions

  1. In a medium bowl, place 3 tbsp breadcrumbs, and drizzle milk on top, just enough so the bread crumbs soak up all of the milk, so it is a very little amount.
  2. Then, add the rest of the ingredients to the bowl, and with your hands mix it altogether.
  3. Cover with plastic wrap, and place in fridge until ready to use.
  4. Next, place a non-stick frying pan on the stove on a medium to high setting.
  5. Then, shape the meat into walnut sized balls, and lightly coat with flour.
  6. Finally, fry the meatballs in olive oil until golden. You will have to flip them over, and my advice is to let them sit a bit on each side so they get nice and toasted.

Notes

Tip: You can prepare the pasta sauce in the meantime. To make a simple pasta sauce just blend a can of pelati (whole tomatoes) in a chopper mixed with a couple of pinches of salt. Place in a sauce pan and warm on a medium to low setting until time to serve. With a good can of tomatoes you don't have to add a lot to them so don't buy the cheapest kind you can find.

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That is it! Typing this makes me feel like this recipe is so much work, but trust me, it isn’t. Once you have done it once you will see it is quite simple, and delicious. I hope someone out there enjoys it! By the way this recipe is enough for two to three people, and in case you missed it the pasta sauce recipe is written in the directions of the meatball recipe. Let me know if you have any questions. Happy eating! :o)
Homemade Pasta, tomato sauce, and meatballs with freshly grated parmesan cheese