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Pizzaaaa ...

Pizzaaaa ...

countertop:

beat the foam egg.

over we put sour cream and yeast soaked in a few tablespoons of warm milk.

add the rest of the milk, salt and flour, gradually.

knead well then leave the dough to rise for about 20 minutes.

we cut the ham and the kaizet into long strips and then into cubes.

we cut the hut into small pieces.

we wash the mushrooms, let them drain a little and then cut them into slices.

we put the cheese on the grater with small meshes.

we take the dough, after it has risen, we spread a very thin sheet.

we place it in a pizza tray (or whatever you have), lined with baking paper.

grease the sheet with a little pizza sauce.

then we put a handful of grated cheese.

place the kizer, pastrami, cabanos and slices of mushrooms.

beat the eggs, then pour them evenly over the filling.

sprinkle with grated cheese.

put the tray in the hot oven.

leave it until it is ready then take it out, let it cool for 5 minutes, then eat as much as you want.






Pizza Bogdana

The dough is according to Tanya's recipe here because I had tried it before and I knew it was nice that I looked for the pizza dough until I didn't know about myself but I couldn't find any that I could figure out if it was fluffy as I like it, so he grew up:

so, I spread it in a tray greased with butter and I gave it with a sauce made by me from tomatoes and kapia, from summer, like my housewife mixed with spicy ketchup

here are the ingredients I put

kaiser, a kind of ham and olives

here mushrooms, bell peppers and tomatoes

here normal and smoked cheese

good, I put the smoked cheese over the sauce, then the ham and over the kaiser

and because my camera batteries were running out, I didn't pose step by step, but it's clear, I put the mushrooms, the pepper, the tomatoes

scoassssssssa (god smells in the house)

impressions, in the house one could hear only & quotimmmmmmmmmmmmm & quot

Thumbnails attached

# 2 Eight

# 3 Black_bitch

Do you know what your luck is? That I ate a pizza yesterday, and you make me pohta & # 33 As of tomorrow I go on a diet, and if I saw your pizza and didn't & quotexecutam & quot, we would run you through the kitchen because your flakes were going)

Ah & # 33 & # 33 & # 33 Bogdana, looks insane & # 33 & # 33 & # 33 Absolutely to my taste & # 33

Off topic: I want you to show me with what tool you make these crazy pictures & # 33 & # 33 & # 33

# 4 Bogdana

eight I was so embarrassed by myself that I eat something like this at this time, but when I smelled the pizza pizza in the house, my embarrassment and shame perished and my conscience ran away.

ease so I got rid of this chelfaneala it's good, I'm glad you like the way it is and I don't know which compliment to thank, it's a fine pizza or I have a device that (you say) takes cool pictures

It's a not very sophisticated device, but I'm happy with it, look at it
especially since they gave me the photo printer as a gift (which makes super nice pictures, I didn't expect it) and the 512MB card, I'm very happy with it, where do you say it's also the first one I buy

# 5 ELAIDA

  • Gender: Female
  • Location:. langa brebenel.
  • Interests: culinary art and much more.

# 6 aliza

  • Gender: Female
  • Location: Bz-Vn
  • Interests: Travel, cooking, music, reading, photography

Thumbnails attached

# 7 crisa78

bogdana, it looks great & # 33 and I think it also tasted crazy & # 33

I don't even say that I will do it, that this would mean that after the fast I finish I will make all the recipes that were posted here and that I liked (and there were enough), which would mean that I would I have to eat them and that would definitely not be so good for the figure.

so thank you for salivating at your pizza & # 33

# 8 Cosmina_Liana

# 9 petunia

# 10 Nasha

mamaa ce faina pizzaaaa, bogdana,
to swallow in seccccccccccc

please, put the tanya dough you make here for me.
(or if you're not on stage, who knows, please, & gtca I make nicolina pizza dough - which I'm happy about)

# 11 petunia

buuun, it's the first pizza with dough I make in my life, I can't wait to see what comes out

The dough is according to Tanya's recipe here that's because I had tried it before and I knew it was nice that I looked for pizza dough until I didn't know it.

Nasha in the first message also put the link Bogdana. Look, I blushed a little there.

# 12 Nasha

# 13 Ralesu

# 14 Alis


# 15 Bogdana

yupiiiiiiiiiiiiiiiiiiiiii
I'm glad you like it, it's extremely fine, and today it was just as good, the dough didn't harden at all, I only put half of the quantity but next time I'll put it on all or three quarters, it's really very rich , I put almost everything I would like to have a pizza on the market, I only skipped the corn, among my favorite ingredients, I thought it would have been too much but next time I will put it too

I can't wait for you to do it and tell me if it's as wonderful as it seems to me

cosmina, when I repeat the experience, I don't jump on you anymore, I shout in front of the block or I open the window in the kitchen

to come weekend-uuuuuuuuuuuu

# 16 n_puiu

Yes, why didn't you put it on? Don't say that the batteries ran out just when you wanted to do the section, because it didn't. A & # 351a, without the thickness of the dough, what jury would be more critical?


Pizza Bogdana

The dough is according to Tanya's recipe here because I had tried it before and I knew it was nice that I looked for the pizza dough until I didn't know about myself but I couldn't find any that I could figure out if it was fluffy as I like it, so he grew up:

so, I spread it in a tray greased with butter and I gave it with a sauce made by me from tomatoes and kapia, from summer, like my housewife mixed with spicy ketchup

here are the ingredients I put

kaiser, a kind of ham and olives

here mushrooms, bell peppers and tomatoes

here normal and smoked cheese

good, I put the smoked cheese over the sauce, then the ham and over the kaiser

and because my camera batteries were running out, I didn't pose step by step, but it's clear, I put the mushrooms, the pepper, the tomatoes

scoassssssssa (god smells in the house)

impressions, in the house one could hear only & quotimmmmmmmmmmmmm & quot

Thumbnails attached

# 2 Eight

# 3 Black_bitch

Do you know what your luck is? That I ate a pizza yesterday, and you make me pohta & # 33 As of tomorrow I go on a diet, and if I saw your pizza and I didn't & quote & execute & quot, I would run you through the kitchen because your flakes were going)

Ah & # 33 & # 33 & # 33 Bogdana, looks insane & # 33 & # 33 & # 33 Absolutely to my taste & # 33

Off topic: I want you to show me with what tool you make these pictures lightning & # 33 & # 33 & # 33

# 4 Bogdana

eight I was so embarrassed by myself that I eat something like this at this time, but when I smelled the pizza pizza in the house, my embarrassment and shame perished and my conscience ran away.

ease so I got rid of this shelfaneala it's good, I'm glad you like how it is and I don't know which compliment to thank, it's a flour pizza or I have a device that (you say) takes cool pictures

It's a not very sophisticated device, but I'm happy with it, look at it
especially since they also gave me a photo printer as a gift (which makes super nice pictures, I didn't expect it) and a 512MB card, I'm very happy with it, where do you say it's also the first one I buy

# 5 ELAIDA

  • Gender: Female
  • Location:. langa brebenel.
  • Interests: culinary art and much more.

# 6 aliza

  • Gender: Female
  • Location: Bz-Vn
  • Interests: Travel, cooking, music, reading, photography

Thumbnails attached

# 7 crisa78

bogdana, it looks great & # 33 and I think it also tasted crazy & # 33

I don't even say that I will do it, that this would mean that after the fast I finish I will make all the recipes that were posted here and that I liked (and there were enough), which would mean that I would I have to eat them and that would definitely not be so good for the figure.

so thank you for salivating at your pizza & # 33

# 8 Cosmina_Liana

# 9 petunia

# 10 Nasha

mamaa ce faina pizzaaaa, bogdana,
to swallow in seccccccccccc

please, put the tanya dough you make here for me.
(or if you're not on stage, who knows, please, & gtca I make nicolina pizza dough - which I'm happy about)

# 11 petunia

buuun, it's the first pizza with dough I make in my life, I can't wait to see what comes out

The dough is according to Tanya's recipe here that's because I had tried it before and I knew it was nice that I looked for pizza dough until I didn't know it.

Nasha in the first message also put the link Bogdana. Look, I blushed a little there.

# 12 Nasha

# 13 Ralesu

# 14 Alis


# 15 Bogdana

yupiiiiiiiiiiiiiiiiiiiiii
I'm glad you like it, it's extremely fine, and today it was just as good, the dough didn't harden at all, I only put half of the quantity but next time I'll put it on all or three quarters, it's really very rich , I put almost everything I would like to have a commercial pizza, I only skipped the corn, among my favorite ingredients, I thought it would have been too much but next time I will put it too

I can't wait for you to do it and tell me if it's as wonderful as it seems to me

cosmina, when I repeat the experience, I don't jump on you anymore, I shout in front of the block or I open the window in the kitchen

to come weekend-uuuuuuuuuuuu

# 16 n_puiu

Yes, why didn't you put it on? Don't say that the batteries ran out just when you wanted to do the section, because it didn't. A & # 351a, without the thickness of the dough, what jury would be more critical?


2 simple dishes in which I inserted the arugula

& rdquoWhat else do I need today? & rdquo Isn't that the most common question? In fact, to be closer to reality: & rdquo; What do you want me to do? Or for families with children, who still have food in the fridge, I hear the reply: "I want something good!" Because what we produced, parents, is not good. That is, what we looked forward to last night, in order to have a second generation of more options on the 2nd day. I hope I'm not the only one who rolls my eyes and hears this reply. & # 536i who look full of astonishment at how a kind of actually received & icircncropit is received, & icircn compared to an elaborate one, which we gave ourselves a few hours. Let's see what kind of movements we produced quickly, after such a reply. 2 kinds of movement in which I introduced the arugula and which were received with open arms and with big eyes of lust.

& rdquoI want something good! & rdquo

It was 1 day after I made a super turkey soup and a cabbage with tomatoes, seasonal, and their favorites. But no, they quickly fell into disgrace. As we looked at each other, we assessed the situation. It was a day off for everyone, a holiday atmosphere. There was no point in starting a war on the subject of bigotry. So we looked to see what else we had in the fridge. I had a bag of rockets from Esiberg, with which I had no chance of gaining their sympathy. In addition, the refrigerator was full of vegetables, which awaited fate on the grill. I still had some cheeses and a halloumi and some pizza mozzarella, breads brought from Greece, all kinds of spices. A, & # 537i ni & # 537te lipii f & # 259r & # 259 gluten, pentru Blonda. So many ingredients & # 537i & hellip. Nothing appealing to kids.

How to quickly create 2 types of rocket launch included

I put the washed vegetables in the oven quickly, because I didn't feel like cooking the grill outside at all. And a great idea came to us: we turned the glue & icircn pizza counter! What was to be prepared:

I told them a & # 537a: & rdquoFetelor, & icircn tonight m & acircnc & # 259m pizzaaaa! & # 536i a super bowl for energetic kids & # 537i beautiful & # 537i! & Rdquo. Ieeeee. (enthusiasm & curiosity).

Buddha Bowl

At first glance, their eyes widened, as they did not understand the name. Okay, including his father's eyes turned upside down. To me it all has to sound like a way, we can't just be simple or just call it a vegetarian platter blah blah. But the girls were cooperative.

Buddha Bowl is the name for the plate consisting of: a cereal part, several types of vegetables (which can be raw or cooked to taste: pan-fried, grilled or baked), a protein & # 259 259 (vegetable or animal), all kinds of leaves (here came our rocket from Eisberg) and seeds of all kinds that you have around the house. All of these form a bowl / platter and are extremely tasty and extremely tasty. Especially if they are beautifully placed and super marketed for children. Which shows the job I understand. & # 128578

Ingredients Buddha Bowl & ndash what we had at & icircndem & acircn & # 259:

  • quinoa & ndash 1 can & # 259 unprepared & # 259 & # 537i 2 c & # 259ni de ap & # 259
  • br & acircnz & # 259 halloumi & ndash we made it on the pan (it was for our pleasure, they didn't make me the br & acircnz & # 259 we like anyway)
  • 1 m & acircn & # 259 de rucola de la Eisberg
  • aromatic herbs & ndash we put oregano m & # 259run & # 539it
  • 1/2 avocado sliced ​​and sprinkled with them with acacia
  • roasted peppers & ndash ro & # 537u & # 539i green, sliced
  • baked carrot, cut into slices
  • baked zucchini
  • some cars brought from Greece
  • 2 sweet potatoes & ndash t & # 259iat be & # 539i & # 537oare
  • raw pumpkin seeds and sesame seeds.

It was ready for 30 minutes and was ready to go.

We beat him, obviously. And the salad was eaten, because I sprinkled it with vinaigrette. They had no patience, for we would have made a yogurt dressing. Next time. & # 128578

Rocket pizza on the countertop

Exactly & # 537a. I didn't have a pizza counter, no one had the patience to make a gluten-free one anyway. I took the gluten-free glue and mounted it on the countertop.

  • 2 lipi f & # 259r & # 259 gluten
  • 1 m & acircn & # 259 of arugula
  • ro & # 537ii sauce
  • mozzarella & ndash c & acircteva cuburi
  • aromatic herbs: oregano & basil.

I simply mounted the glues, greased them with tomato sauce, put the mozzarella cubes on them and pressed the aromatic herbs. I left it in the oven for 5 minutes, on the baking sheet & the glues quickly browned. When I took them out, I pressed the rocket. Dream!

Therefore, dear grandparents or grandparents or grandparents, and through the pieces, because sometimes we can cooperate with the little ones, a bit of r & # 259bdare, 2 m & acircini of green & # 539uri / arugula & # 537i no ingredients from the fridge. Their happiness lies in simple things and can be achieved through some marketing, as can be seen.

Go here again, I'll tell you how I save different crisis situations, with good quality salad from Eisberg Rom & acircnia and a lot of marketing from me! & # 128578

Follow the Food and Nutrition section for ideas, experiences or recipes.


Dobrogean pie

E, that super-simple version with a lot of Dobrogean eggs. Purchased sheets (bella), for filling a mixture of sweeter and saltier cheese (here it depends on what you have and what you feel like) with eggs (say two eggs per pound of cheese, approximately, the composition should appear as in the picture) .


(the arrow indicates in the dill thread jumped from a lot of chopped dill that people don't say it's a fly).

then in the bowl where the cheese was, put eggs and yogurt, if it's too hot and a little milk, healthy, it doesn't matter. and pour maglavais milk-eggs over the rolls of pie and ready.

baking no, depending on the oven, I can't give details here. I put the sheets about 3-4 times on a roll of pie and I greased them a bit because the cheese was a bit weak. it was like this before the oven, because I put onions in her head because I like how she cooks. in the classic Dobrogean it is not necessary.

I like it more baked, you leave it longer.


it's simple if even I get it: D

mmmm pizzaaaa. I don't know how others are, but I always like pizza made by others, pubs, people. at home it seems to have no charm for me, I don't know why :) I think it's from that word: come to a pizza, I mean you have to go out.

# 2 BD

I also shot the sexy ones.


Hot, but that was last night, today he ate cold with yogurt.


I wrote & quotreteta & quot (well, I was embarrassed to write it too simple) so for & quotce we cook today, if you have any questions, here it is.


# 3 Ursuleatza

BDano, and the oven. I put small onions in about 2 rolls, on top only egg (1, yes ?: D), sour cream, yogurt mixed well (incredibly, also in the bowl where I had the cheese mixture, to save the dishwashing :-) ))) Bag pictures in about 1 h.
Mersic de explicatiuni, i love dobrogeana & # 33

P.S. I put 2 sheets on each roll, both greased with some melted beads.
P.S.2. No, I don't want to use butter, I know it's healthier, it doesn't work for people with cholesterol. : D

Edited by Ursuleatza, 11 January 2011 - 04:32 PM.

# 4 little coffee

# 5 bimbilica

If you are afraid of gaining weight, try to drink 100 ml of cognac before each meal. Cognac, as it is known from old age, alleviates fear.

# 6 Ursuleatza

With a delay due to a full stomach last night and other activities at work today, here it is:

I still have about a quarter today, it was excellent & # 33 Mersic, comic book & # 33


I also put some flax + sesame seeds on top. :-)

Thumbnails attached

Edited by Ursuleatza, 12 January 2011 - 10:00 AM.

# 7 BD

Super. the truth is that it can't help but come out, it's too simple, that's why I didn't even put the recipe because it's not a great recipe. yes ii flour.

I have lard in the cauldron because I can't bear to throw it away, I want to put some cold in it before and I didn't write it but I greased the sheets with melted lard =)) I said not to be horrified by the purists, in the end everyone greases them what he wants.

# 8 moatza

# 9 GeorgeAndrei

# 10 Luanda

moahahhaha what's here & # 33 B (D) elea what are you & # 33

The lust in which he spread the sheets & # 33 And when I said I was sleeping peacefully.

Look, it's Georgian here too, she wants the Dobrogea cake & # 33 we don't have & # 33 it's closed & # 33

# 11 Patrick968

# 12 BD

I have a cooler version, although it doesn't seem like it at first sight, it's what it takes to taste.

He sold me a byu bridge. Usera, yes?

Determined to do as she said, I went for the pie dough, Eugen didn't have it, so I went back to the puff pastry in the freezer. What I used: cheese (a mixture of cottage cheese, bellows, telemea), eggs, yogurt and dill. In the end, put what you want in the composition, the idea is technical.

No, not my impatient and flawed technique that I'm going to show you, but the one that byu told me.

So I stretched out the dough sheet with the polenta. spread for flour, I use baking paper, I don't put flour on the table, no oil, nothing). And I dropped the filling there.

I ran and tried to give (if I hadn't tried) a U-shape to the devil. Easy thing, if I had pie dough, that's how I got a donkey. Well I wrapped it in baking sheet to give it a shape. My inexperience has nothing to do with the tip given by the byu who is a craftsman.

After a while I began to look at the indefinite shape, resembling an obese pig's hoof or an antediluvian crab, depending on the imagination. Here I started to do what I was told, I sprinkled the pie with milk. I was sure there was no cheese coming out.

I say leave, I take a picture of the trauma.

Well, the girl was right, although she said that the milk is put at the end and the devil is left covered, I sprayed her from time to time, because she was too naughty. It didn't come out smoky, but the taste is exactly the one I remember, from the seashore, the pie that comes off in the faces.

I have to try pie sheets too, although that sounds exactly like the one I remember.

The summary would be like this: make a cheese filling (as you like), fill pie sheets, cram them into the tray and, when ready, cover the work with as much as possible. milk and leave the toy covered in peace. Or in the oven, I say.


We are launching an invitation for Pizza Tasting

As we like to meet our readers, we also organized a special event with our host, the Spring Phoenix restaurant. So, if the idea of ​​a new meeting smiles on you, we invite you to a pizza tasting (audit), a tasting that will be accompanied (as we have already become accustomed to) by a pleasant surprise at the event .

Where? Inside the Spring Phoenix restaurant, on the pedestrian street Mărășești, at no. 14.
When? Saturday, November 9, from 7:30 p.m.
Costs: free, does not involve any cost, just come with good appetite

We suggest you exchange roles again and let you give your opinion, appreciate the pizza made according to the classic recipe, to which was added the personality of the restaurant, evaluate the taste, quality of ingredients and presentation.


Dobrogean pie

E, that super-simple version with a lot of Dobrogean eggs. Purchased sheets (bella), for filling a mixture of sweeter and saltier cheese (here it depends on what you have and what you feel like) with eggs (say two eggs per pound of cheese, approximately, the composition should appear as in the picture) .


(the arrow indicates in the dill thread jumped from a lot of chopped dill that people don't say it's a fly).

then in the bowl where the cheese was, put eggs and yogurt, if it's too hot and a little milk, healthy, it doesn't matter. and pour maglavais milk-eggs over the rolls of pie and ready.

baking no, depending on the oven, I can't give details here. I put the sheets about 3-4 times on a roll of pie and I greased them a bit because the cheese was a bit weak. it was like this before the oven, because I put onions in her head because I like how she cooks. in the classic Dobrogean it is not necessary.

I like it more baked, you leave it longer.


it's simple if even I get it: D

mmmm pizzaaaa. I don't know how others are, but I always like pizza made by others, pubs, people. at home it seems to have no charm for me, I don't know why :) I think it's from that word: come to a pizza, I mean you have to go out.

# 2 BD

I also shot the sexy ones.


Hot, but that was last night, today he ate cold with yogurt.


I wrote & quotreteta & quot (well, I was embarrassed to write it because it's too simple) so for & quotce we cook today, if you have any questions, here it is.


# 3 Ursuleatza

BDano, and the oven. I put small onions in about 2 rolls, on top only egg (1, yes ?: D), sour cream, yogurt mixed well (incredibly, also in the bowl where I had the cheese mixture, to save the dishwashing :-) ))) Bag pictures in about 1 h.
Mersic of explanations, i love dobrogeana & # 33

P.S. I put 2 sheets on each roll, both greased with some melted beads.
P.S.2. No, I don't want to use butter, I know it's healthier, it doesn't work for people with cholesterol. : D

Edited by Ursuleatza, 11 January 2011 - 04:32 PM.

# 4 little coffee

# 5 bimbilica

If you are afraid of gaining weight, try to drink 100 ml of cognac before each meal. Cognac, as it is known from old age, alleviates fear.

# 6 Ursuleatza

With a delay due to a full stomach last night and other activities at work today, here it is:

I still have about a quarter today, it was excellent & # 33 Mersic, comic book & # 33


I also put some flax + sesame seeds on top. :-)

Thumbnails attached

Edited by Ursuleatza, 12 January 2011 - 10:00 AM.

# 7 BD

Super. the truth is that it can't help but come out, it's too simple, that's why I didn't even put the recipe because it's not a great recipe. yes ii flour.

I have lard in the cauldron because I can't bear to throw it away, I want to put some cold in it before and I didn't write it but I greased the sheets with melted lard =)) I said not to be horrified by the purists, in the end everyone greases them what he wants.

# 8 moatza

# 9 GeorgeAndrei

# 10 Luanda

moahahhaha what's here & # 33 B (D) elea what are you & # 33

The lust in which he spread the sheets & # 33 And when I said I was sleeping peacefully.

Look, it's Georgian here too, she wants the Dobrogean cake & # 33 we don't have & # 33 it's closed & # 33

# 11 Patrick968

# 12 BD

I have a cooler version, although it doesn't seem like it at first sight, it's what it takes to taste.

He sold me a byu bridge. Usera, yes?

Determined to do as she said, I went for the pie dough, Eugen didn't have it, so I went back to the puff pastry in the freezer. What I used: cheese (a mixture of cottage cheese, bellows, telemea), eggs, yogurt and dill. In the end, put what you want in the composition, the idea is technical.

No, not my impatient and flawed technique that I'm going to show you, but the one that byu told me.

So I stretched out the dough sheet with the polenta. spread for flour, I use baking paper, I don't put flour on the table, no oil, nothing). And I dropped the filling there.

I ran and tried to give (if I hadn't tried) a U-shape to the devil. Easy thing, if I had pie dough, that's how I got a donkey. Well I wrapped it in baking sheet to give it a shape. My inexperience has nothing to do with the tip given by the byu who is a craftsman.

After a while I began to look at the indefinite shape, resembling an obese pig's hoof or an antediluvian crab, depending on the imagination. Here I started to do what I was told, I sprinkled the pie with milk. I was sure there was no cheese coming out.

I say leave, I take a picture of the trauma.

Well, the girl was right, although she said that the milk is put at the end and the devil is left covered, I sprayed her from time to time, because she was too naughty. It didn't come out smoky, but the taste is exactly the one I remember, from the seashore, the pie that comes off in the faces.

I have to try pie sheets too, although that sounds exactly like the one I remember.

The summary would be like this: make a cheese filling (as you like), fill pie sheets, cram them into the tray and, when ready, cover the work with as much as possible. milk and leave the toy covered in peace. Or in the oven, I say.


Video: Wath a pizzaaaa (December 2021).