A Dessert Pizza Recipe That Will Blow Your Mind (rajiv tiwari)

Pizza Dough Ingredients:

* One cup warm water
* Four teaspoons of active dry yeast
* Four cups of all-purpose flour, plus a few spoons more for kneading
* One teaspoon of salt
* Three tablespoons of olive oil, plus a little more for the bowl

Pizza Dough Directions:

1. To start making the best chocolate pizza recipe, you have to know how to make pizza dough that's excellent. Mix the warm water and yeast in a small bowl and let it be till the yeast dissolves. This will take about 5 minutes.

2. Mix the flour, salt and oil thoroughly. While still stirring fast, add the yeast mixture and continue to stir until it is a consistent dough.

3. Bring it out onto a flat surface and keep kneading till your dough is soft.

4. Transfer it into the oiled bowl and keep turning till the dough is well coated with oil too.

5. Cover with cling film and keep in a warm area until the dough doubles in volume.

6. Knead your pizza recipe dough and form into a ball. You can use this either immediately or store it in the fridge for one day.

Chocolate Pizza Recipe Ingredients:

* Two pound of homemade dough from the pizza recipe given above.
* Four teaspoons of melted butter
* Half cup of chocolate-hazelnut spread

* One cup of semisweet chocolate chips
* Four tablespoons of milk chocolate chips
* Four tablespoons of white chocolate chips
* Four tablespoons of chopped and toasted hazelnuts

Chocolate Pizza Recipe Directions:

1. Now continue making the yummiest pizza recipe by following the directions below. If you want to know how to make pizza for dessert than no recipe can be better!

2. Keep the oven rack on the bottom of the oven and preheat to 450 degrees.

3. Roll out two 9 inch pizza bases on a large baking sheet.

4. Make indentations all over the dough using your fingers.

5. Brush the dough with the melted butter and then bake until the crust is crisp and pale golden brown for about 20 minutes.

6. To have the ideal chocolate pizza recipe you have to immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over.

7. Bake the pizza recipe for around a minute, till the chocolate just starts to melt.

8. Sprinkle the hazelnuts over the pizza.

Your yummy chocolate pizza recipe is ready to be eaten! Enjoy it and relish the fact that you know how to make pizza as the best dessert!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. pizza recipe, dough

reade more... Résuméabuiyad

Day 6 - Summer fun!

Summer has officially started in Wellington, NZ some time back. 
And we have been making hay while the sun shines and doing all the typical summery stuff - picnics, parties, visits to the beach, shedding those layers of clothes and jumping into the water! 

We have been -  

Getting summer flowers to brighten up the house. And yes, I do buy flowers for myself :) 

Eating strawberries and ice cream. Yumm! Hokey Pokey is a NZ favourite 

Having chaat parties with golguppas, bhel puri and tikki chaat. I used my measuring spoons to hold the accompanying stuff. Innovative, I know. The truth is "Necessity is the mother of invention" ;) 

We have been running through lush green parks, which are abundant in Wellington

Jumping into the pool and sitting there for hours

Blowing bubbles in the balcony

And being very pleased about that :) 

What have you been doing this summer... errr... winter? 

This post is part of Day 6 of the Marathon Blogging event December 2012. 

reade more... Résuméabuiyad

Apple Crumble Recipe

Here is the recipe for the apple crumble I had made a while back - here. 

I referred to a few magazines and websites to check out the basic apple crumble recipe and then used this following derived version. It is super easy and very quick. Something that I am going to be making a lot!! 

Ingredients:

For the apple filling
- 4 Granny Smith apples (the green ones) You could use any other slightly tangy apples.

- 50 gm granulated sugar - I used soft brown sugar

- 1 lemon juiced - fresh yellow lemons work best
- 20 gm plain flour - For a healthier option use wholemeal flour/unbleached flour
- 1/2 tsp ground cinnamon

For the crumble crust
- 120 gm walnuts/pecans 
- 140 gm plain flour
- 100 gm rolled oats 

- 110 gm dark brown sugar
- 1 tsp ground cinnamon
- A pinch of salt
- 115 gm cold butter, cut into small pieces

Method: 

1) Preheat oven to 180C/400F.

2) Peel, core, and slice apples into small (1/2 inch), almost same sized pieces or slices. 

Place apples in a large mixing bowl and mix with sugar, lemon juice, flour, and cinnamon. Put this mixture into a lightly greased 23 by 33 cm (9 inch by 12 inch) baking dish, and spread out into an even layer. Keep it aside.

3) In another bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

4) Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 mins, rotating once halfway through cooking.

You can eat it by itself or with fresh whipped cream or ice cream! 

The otherwise non-sweet-eating hubby also loved it and had 2 servings (really big deal that is). I was super happy, because I had the rest of it over the next few days. This keeps well in the fridge too, warm it in the microwave, put a dollop of ice cream and you are in bliss! 

Happy Baking!!

Linking this to Made with Love Party hosted by these wonderful blogs - Patty at Colours Dekor, Cerys at Rainy Day Mum, Angie at The Magic of Play and Rashmie at Mommy Labs. 

reade more... Résuméabuiyad

Rainbows and Apple Crumble!

Woke up today morning and saw this beautiful rainbow! N and I were both excited. N who was halfway through dressing for school, ran to wear his warm pants and grabbed his jacket. Then both of us went into the cold, 4 degrees Celsius temperature balcony and clicked this (it was a full end to end rainbow) - 

Beautiful! Ain't it?? 

Some things are just worth it!

Like having a freshly baked warm apple crumble with some cold vanilla ice cream. Gooey apples baked to perfection, crisp walnut-y rolled oats crust. Yumm! And icing on the cake, erm, crumble is that I made it myself... my first ever apple crumble. Recipe to follow soon... :) 

Happy Friday!!

reade more... Résuméabuiyad

Recipe - Apple Cinnamon muffins

I had been itching and craving to bake. And bake I did - started with these oh-so-cute apple cinnamon muffins :) 


Found the recipe in a magazine borrowed from the library. Reproducing it here - 


For 12 regular-sized muffins:
- 2 medium apples (about 250 gms each) - you can use any apples you have on hand but you'll get the best flavour when you choose a 'tangy' variety such as Granny Smith or Braeburn. [ I used whatever was available at home] 
- 1 cup plain (unsweetened) yoghurt
- 1/4 cup canola oil
- 1 large egg
- 1 cup sugar
- 2 cups self-raising floor
- 1/2 cup chopped walnuts [Didn't have these so skipped them, but would be nice for some texture]
- 2 tsp cinnamon
- 1/2 tsp salt

I used unbleached self raising flour - unbleached means well: not bleached flour.  Bleaching is done in order to whiten flour and to to give it more gluten forming properties. Organic peroxides are used as beaching agents for flour.
For the sugar I used brown sugar. 
And I used sea salt flakes for the salt part.

1. Turn the oven to 190 C (or 180 C if using fan-bake)
2. Grate the unpeeled apples (discarding the cores). Place the grated apple, yoghurt, oil and egg in a large bowl and mix well. 
3. Measure all the remaining ingredients into another bowl and stir well with a fork. Tip the dry mixture into the wet ingredients, and gently fold together until the flour is just moistened. (Avoid over-mixing as this will toughen the finished muffins. It doesn't matter if the mixture looks a little marbled, this looks quite good in the finished muffins. 

4. Spray 12 regular sized muffin pans with non-stick spray, then divide the mixture evenly between them. Bake for 12 - 15 minutes or until the muffins are golden brown on top and spring back when pressed lightly in their centres. 

[I used paper muffin cups instead of directly putting the batter into the muffin tray. Easier to peel off and eat the muffins and to clean the tray! :) ]


5. Leave muffins to cool in their pans for 2-3 minutes, then tip out and cool on a rack. Place cool muffins in a plastic bag, freezing any you don't expect to eat within 48 hours. 

I halved the recipe because I wanted to make 12 mini muffins and not the regular sized ones. My cooking theory has become "small is beautiful". 
But I could have, actually, should have added just a bit more flour - more than the halved version. The muffins were a bit more moist than I would have liked them to be. 

reade more... Résuméabuiyad

Ricotta cheese and Condensed milk sweet

A friend had made a sweet for Diwali a few years ago when we were in the US. It was one of those things that you want to try as soon as possible! I made it and have been using it as a fail-safe sweet/dessert ever since.
It is simple and quick - just 2 ingredients and 12 minutes to make - couldn't get easier.
I made it recently for the husband's 34th birthday!!

Ingredients -
1 can sweetened condensed milk
1 can ricotta cheese
They have to be used in a 1:1 ratio so use same quantity of both ingredients! I used 250 gms of each.

In a bowl mix the ricotta cheese and condensed milk with a spoon till they look like a homogeneous mixture. The mixture will be pretty liquid at this stage, something like this -

Microwave the mixture for about 10 to 12 minutes in increments of 2 minutes. So microwave at full power for 2 minutes, take it out, mix with a spoon to bring things together, then repeat this for about 5 to 6 times till you see a grainy mix where the ricotta has sort of absorbed the condensed milk. Something like the picture below. There is no right or wrong consistency, do it till you just see the grainy texture and even if you give it an extra 2 or 4 minutes it will not harm the final product - learnt from experience ;) 

Put this mixture into the fridge for setting/firming up (a minimum of 45 mins to anything you want, even overnight is fine). The mixture is ready to eat immediately after cooking and cooling down a bit, but if you want to cut out a desired shape then some firming up is needed. 

You can choose bowls/cups/ramekins of any size and shape. Put the mixture in and lightly press with the underside of a spoon or spatula to level the surface. 

I used round bowls to set them in and then I cut out 3 circles of different sizes using cookie cutters, flipped them over and stacked them like a cake!! Be gentle with the pieces, they will be fragile to handle and crumbly. You can use any other shape cutters or lids to cut out the shapes. Can be set even in mini muffin cups, those look cute! 

Extras - You could add strawberries, blueberries or pomegranate seeds and some mint leaves for the garnish. 

Some toasted almonds or walnuts would make a lovely and crisp addition. 

A little cardamom powder at the 1st step of mixing ricotta and condensed milk would also be nice. 

But don't make too much of a fuss about all these, coz the basic mix itself is such a yummy treat!! 

Enjoy!!

reade more... Résuméabuiyad

Cookies and Salsa

I get the inspiration to cook like the monsoons in Bangalore. Somedays there is nothing - zilch, a very dry spell. Whatever the cook makes, we shall eat.  And on other days there are heavy showers of motivation and an intense desire to cook something. Last week we had one of those heavy shower days and the after effect was very pleasant and mouthwatering.
And I started watching Nigella Kitchen recently so am inspired all the more :) Cheers for Nigella Lawson, the hot sexy mama who cooks awesome food.

I collected some of these beautiful coloured veggies and roasted them in the oven.  

I added these for some tangy yummy flavours.

Pulsed them in the mixer and made this hot tangy roasted tomato and capsicum salsa.

What's salsa without some nachos? Umm, yumm and like N says "Yummy in my tummy" combo.

But that couldn't satisfy my sweet tooth. So, I took these ingredients (in pic below) along with some butter and sugar.

And made these simple, flavourful and melt-in-your-mouth cookies.

If you need exact recipes or process, let me know, will share.

Linking this in to Patty's Weekly Party and Tanya's Tea-Time Thursday!














Happy Monday!!

Edited to Add - Here is the recipe link for the cookies (It is by Rachel Allen) - http://www.lifestylefood.com.au/recipes/8947/basic-cookie-recipe
I modified the basic version, slightly, by adding Hersheys cocoa powder and reducing the amount of plain flour to accomodate the cocoa powder. You can go light or dark based on taste and colour preference. I added some crushed walnuts too. And ofcourse I did not want to make 35 cookies, just a trial sized amount so I reduced the quantities by 1/4.
Happy Baking!
The salsa was as simple as the pictures show - just roast/grill the veggies (tomato, onion, capsicum, green chilli (as hot as you want) and garlic) in the oven/microwave (use grill mode). Then blend them along with the coriander, lemon juice, salt and some cumin seeds. Now dig in with some nachos (for the ideal combo) or some chips :)

reade more... Résuméabuiyad