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Archive for May, 2013

There are so many ways to make a pizza. I prefer to make a more “grown up” version but the family still just wants to have plain cheese or cheese and pepperoni. What to do?? I end up making either “shared” pizzas (half & half) or individual ones. As you might know if you have been following my blog, my husband can’t stand when I make a big pepperoni pizza and make a 1/4 of it a banana curry pizza (my favorite) since he might get a little curry on one of his “sides”…

But I get it. If you like something you like something. And people shouldn’t try to fix something that isn’t broken. So, as you might suspect, I eat these myself. Good, more for me.

Lately I have been working on a food project and have had to come up with lot’s of different “comfort foods” that would work in the US. This is one of the dishes I contributed to the project. It is a challenge when you really would like to make it healthier and more “green” (as in more herbs & vegetables) but still make it the same way it always was made. Since I was not brought up on the typical fast food & comfort foods I flunk all the time. I manage to squeeze in the “wrong” ingredients.

“One” is not supposed to add curry (or any other crazy spices or herbs), fruits or berries to a pizza- A pizza should only have tomato sauce, cheese and pepperoni  on it!” my little husband says….

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Orange Walnut Goat cheese Pizza.

Pizza dough.

4-5 small or 2 big yellow onions.

1-2 tbsp. butter.

1 c. goat cheese (the amount is not that important. One package of whatever size you find in the store is fine).

1 orange (grated & squeezed).

1/4 c. finely chopped walnuts.

Sprouts or micro greens for decoration.

1/2-1 tsp. crushed pepper.

Salt to taste.

Directions;

Slice all the onions finely, length wise (cut in half then cut length wise not across).

Fry in a skillet with the butter on medium low heat until caramelized (dark and translucent). This will take some time. You need to be watching the onions since they might burn the second you look away. When nicely caramelized, set aside to cool down.

Roll out the pizza dough into required size (one large round or smaller individual ones).

In a bowl, add goat cheese, orange zest, a splash of the squeezed orange juice,half of the crushed pepper and the crushed walnuts.

Mix well. Taste and see if you need to add more juice, any salt or more pepper.

Spread out all the caremelized onions evenly onto the pizza dough. Top with little dollops of the goat cheese. Bake in a 450-500 F degree (225-250 C ) oven  for about 10-12 minutes or until the crust is golden brown.

When ready, add the micro greens or sprouts, they makes it fresh and “crispy”.

Enjoy!!

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Basic Pizza dough.

3 – 3 1/2 c. flour.
1 tsp. salt.
2 tbsp. olive oil
Pinch of honey or sugar (the honey/sugar is used to help activate the yeast).
1 package dry yeast (1/2 oz) or 1 package ( 1 1/2 oz) fresh yeast .
1 cup warm water (warm not hot since it would ‘kill” the yeast).
Directions;
Combine honey/sugar, water and yeast into a small bowl. Let sit until the yeast has dissolved).
Use a wooden spoon. Combine flour and salt in a large bowl and make a well in the center.
Pour yeast mixture and oil into well and stir in dry ingredients until you have a soft dough.
If dough is too sticky, add a little bit more flour.
Knead on a lightly floured surface for about 8 minutes or until smooth and firm.
Place in an oiled bowl, cover with a towel and let rise until doubled or 45 minutes to an hour.
* If you would like, it is smart to make a couple of batches of pizza dough at the same time and freeze it. If you use frozen dough, take it out the night or two nights before and let it de-frost in the fridge. This way the dough doesn’t become rubbery but nice and “giving”.

 

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This sunday is the American Mother’s day. In Sweden it is not until the last sunday of May.

At mother’s day, the lilacs are usually in full bloom at home. One of my favorite flowers. At my old country house we had a whole path way lined with Lilac trees and at the very end of the property, there was this one large white Lilac tree. It will always stay in my memory and I think I need to always have at least one little tree planted somewhere.

The same way that I love lilacs I also love Violets and Lily of the Valley. Beautiful flowers with strong wonderful scents.

Some of the first plants I planted in our current garden were a few Lilac trees. It took a while for them to bloom but this year they are absolutely fantastic. My dad came for a visit last year and was trimming all the trees. I wish I could have said it was my love and care but I know better. It was due to my dads green fingers that they are giving me the best spring experience ever.

I transplanted some violets from my old house. They are now taking over. Spreading like crazy. This year I FINALLY made Candied Violets.

It happens that I would like to use some Candied Violets. And every time I go on a big hunt for the, Every time I have come home empty-handed. It is really easy to make so why haven’t I made them before??? Beats me… I used to make candied fruits when I was younger. It is fun and the result is great. You just need to be a little detail oriented and have good tolerance the day you make them. This because the egg whites and all the sugar gets very sticky. Also note that since the Violets need to dry you have to make them ahead of time.

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Apple Cupcakes with Candied Violets.

Makes about 8-10 cupcakes.

1 stick of butter (125 gr.) melted.

1 c. of granulated sugar.

1 1/2 c. of flour.

2 tsp. baking powder.

2 eggs, whisked.

1 c. apple juice or apple cider.

For decoration;

Candied Violets or grated chocolate.

Whipped Heavy cream or your favorite kind of frosting.

Directions;

Whisk the butter and sugar until light and fluffy. Melt the butter. Add the flour and baking powder into a sieve. Sift into the bowl of butter and sugar and mix carefully. Add the eggs and pour in the apple juice. Again, mix carefully.

Pour into muffin pans.

Bake in a 350 F degree (175 C) for about 10-15 minutes or until golden brown.

Let cool down. Decorate with the frosting or whipped cream. Finish off with the Candied Violets or some grated chocolate.

Enjoy!

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Candied Violets.

Egg white.

Very fine granulated sugar (I make it very fine by using my mortar and pestle.

Pick the flowers with a little bit of the steam still on it.

Spray gently with a water bottle. Let dry on some paper towel.

Brush some egg white on both sides of the Violets.

Sprinkle on the sugar.

Let dry on a piece of wax paper for at least 24 hours.

Store in an airtight container in one layer.

It takes some time but it is so much fun to have your own home made Candied Violets. Try it. You will be so happy to have them.

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