IB Kitchen Club

Pizza base without flour


Take five eggs. Separate the egg yolks and egg whites. Whisk the egg whites until stiff and add the yolks mixed among each other. Season with salt and spread the mixture on baking paper on a baking tray. Bake in the bottom of a 200-degree oven for 10-15 minutes. Add toppings and bake for about 15 minutes.

You can flavor the base also with chilli, garlic and grated cheese.
 
sister herb said:
Pizza base without flour


Take five eggs. Separate the egg yolks and egg whites. Whisk the egg whites until stiff and add the yolks mixed among each other. Season with salt and spread the mixture on baking paper on a baking tray. Bake in the bottom of a 200-degree oven for 10-15 minutes. Add toppings and bake for about 15 minutes.

You can flavor the base also with chilli, garlic and grated cheese.
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What a brilliant idea - have you tried making one? Does it taste as good as pizza's with flour?

Jazahka Allah
 
The egg pizza base hasn´t very much taste of anything but it replace the normal base (and it is gluten-free) and makes your pizza more juicy and moist. The toppings are those whose give the taste to your pizza. And of course, it is super easy to make.

http://1.bp.blogspot.com/-HYsO1Yyn5ZY/UT4NPOdrAAI/AAAAAAAAIuQ/MGxqL51hdG0/s640/pizza+koll.png
left: egg pizza base before baking / right: after baking with toppings

By the way, it doesn´t taste as omelette even it is made only by eggs.

http://2.bp.blogspot.com/-ZdQZTXTeuoM/UT4NHDrQ8fI/AAAAAAAAIuE/I2FB-niXbCo/s640/IMG_0920.jpg
 
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Potato Chip Cookies

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1 lb butter
1 c sugar
2 T vanilla
3 1/2 c flour
1 1/2 c plain potato chips
Powdered sugar
---
Combine butter, sugar and vanilla: cream thoroughly.
Add flour.
Crush chips and add to mixture, working in by hand.
Drop by heaping teaspoon on ungreased sheet.
Bake 15 minutes at 350.
Roll in powdered sugar while still warm.
Makes 7-8 dozen.
 
sister herb said:
Potato Chip Cookies



1 lb butter
1 c sugar
2 T vanilla
3 1/2 c flour
1 1/2 c plain potato chips
Powdered sugar
---
Combine butter, sugar and vanilla: cream thoroughly.
Add flour.
Crush chips and add to mixture, working in by hand.
Drop by heaping teaspoon on ungreased sheet.
Bake 15 minutes at 350.
Roll in powdered sugar while still warm.
Makes 7-8 dozen.
Click to expand...

What do these taste like?
 
It´s like a mix of sweet and salty flavors. Easy to make. You must try to know if you like it or not. :p
 
sister herb said:
You must try to know if you like it or not.
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Most likely yes been living in Finland. They have almost everything :giggling: with potatoes, but I live right now in Algeria I fear that we don't have the ingredients to make this 'if we ever do)
 
StrivingforDeen said:
Most likely yes been living in Finland. They have almost everything :giggling: with potatoes, but I live right now in Algeria I fear that we don't have the ingredients to make this 'if we ever do)
Click to expand...

In Algeria hasn´t potato chips? Hmmm... have you corn chips? Or any kind of chips? I think that pretzels (salt sticks) can also replace chips (in emergency cases).

Or then you just saved from my strange recipe and you can breathe a sigh of relief. :phew
 
sister herb said:
In Algeria hasn´t potato chips?
Click to expand...

We have but I don't even want to decribe waht they taste like :exhausted We do have Pringles but it's expensive and I don't know what our family (the ones who actually would cook it) would even find the recipe good you see they can't tolerate (Allahu Alam) most things I bring from Finland (Gave them Liquorice aka salmiakki they couln't even swallow them but I feel bad that I wasted such a good treat :raging: )

And Allah knows best

Edit: we might not also have the vanilla thing
 
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Someone in this world doesn´t like salmiakki! Incredible! Now I am so stunned... ;D

I have to take a piece of blueberry pie to calm my nerves.

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Blueberry Pie

1 portion of basic sweet yeast dough
1 egg for glazing

500 ml (about 250 g) blueberries — fresh or frozen
100 ml regular sugar
1 tbsp potato flour

Prepare a basic sweet yeast dough according to the instructions given here: http://www.dlc.fi/~marian1/gourmet/15_6.htm

After leavening the dough, punch it down and lightly knead it. Let the dough rest for about 5 minutes to relax the gluten.

Divide the dough into pieces, each weighing about 45 to 50 grams. Roll the pieces into small, flat buns between your palms. Place the buns on a baking sheet covered with parchment paper, cover with a damp towel and let rise until they are doubled in size.

Take a regular drinking glass with a flat bottom. Dip the bottom of the glass in flour and press a deep hollow in the centre of each bun. Be careful not to pierce the bottoms of the buns.

Prepare the filling by mixing the blueberries with jam sugar, or with regular sugar and potato flour. Frozen blueberries do not have to be defrosted. Brush the edges of the buns with egg wash and spoon some blueberry mixture in the hollows to fill them.

Bake the pies at 225 °C for about 10 minutes, or until the buns are golden and their bottoms are no longer doughy.

Note: if eating blueberries for the first time, you should note that they will stain your mouth and teeth purplish-blue, though not permanently!

Additional information:

Instead of several small pies, you can also bake one or two large pies. Roll out the dough into a thin, flat rectangle, large enough to line the bottom and sides of a rimmed baking sheet, about 35 × 40 centimetres wide and 3 centimetres deep (or use two smaller pans).

Double or triple the amount of filling, pour in the pan(s) and let rise for about 20 minutes or so. Brush the edges with egg wash and bake at 200 C for about 25 - 30 minutes. Let the filling set for a while, cut the pie in squares and serve while warm. In addition, you may serve vanilla ice cream or vanilla sauce.

Instead of blueberries, you can use the same amount of fresh or frozen other berries.

Source: http://www.dlc.fi/~marian1/gourmet/15_32.htm
 
Well, it´s hard to find anyone outside of Nordic countries who would like it. Some do I know.
 
sister herb said:
Cocoa and coffee brownies

brownie-1.jpg


This recipe produces cake-like, rather soft and light-textured brownies.

batter:
200 g butter
150 ml sugar
3 eggs
250 ml flour
100 ml cocoa powder
2 tsp baking powder
2 tsp vanilla sugar
100 ml freshly brewed strong coffee, preferably espresso
(100 ml chopped almonds)

icing:
1 portion of cocoa and coffee icing
First brew the coffee and set it aside to cool thoroughly.

Beat the soft butter and the sugar until pale and fluffy. Add the eggs one at a time and beat until smooth. Combine the flour, baking powder, cocoa powder and vanilla sugar and add to the batter through a sieve. Stir gently to mix, using a spatula or a balloon whisk.

Stir in the chilled coffee (and the almonds). Line a square-shaped cake pan (about 22 cm × 30 cm × 3 cm) with parchment paper, pour in the batter and spread it evenly in the pan with a spatula, smoothing out the surface. Bake at 200 °C for 15 - 25 minutes, or until a cake tester/toothpick comes out clean. Let the cake cool.

Frost the cake with cocoa and coffee icing and let it set at room temperature. Cut the cake in pieces and serve with vanilla ice cream, vanilla sauce, vanilla-flavoured whipped cream, strawberry, raspberry, mango or other fruit sauce, etc.

-----------------------------

COCOA AND COFFEE ICING
25 g butter
25 ml freshly brewed strong coffee, preferably espresso
200 ml icing sugar
2 tbsp cocoa powder
1 tsp vanilla sugar
Mix together the icing sugar, cocoa powder and vanilla sugar. Melt the butter in a small saucepan and mix in the coffee.

Add the dry ingredients through a sieve and mix until thoroughly blended. Immediately spread or pour the icing on a cake, brownies, muffins, doughnuts, pastries, etc, and let cool until set.
Click to expand...

I made these once again. Still very yummy.

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:p
 
Pink Peppermint Meltaway Cookies

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The cookies are light and airy, and as their title suggests – they melt in your mouth.

1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
3-4 drops pink food coloring
Additional powdered sugar for coating cooled cookies

Directions:

Preheat oven to 350 degrees F/175 C. Line cookie sheets with parchment paper.

In a medium bowl, combine flour and cornstarch. Set aside.

In a large bowl, cream butter and 1/2 cup powdered sugar together until light and fluffy. Mix in peppermint extract.

Gradually add dry ingredients to creamed mixture; mix well.

Add food coloring to the dough, until you get the shade you want.

Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Gently roll cooled cookies in powdered sugar.

Makes approximately 3 dozen cookies.

Source: http://alskamom.wordpress.com/2011/12/17/pink-peppermint-meltaway-cookies/
 

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Pink Coconut Ice

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100 g butter
1 cup milk
6 cups icing sugar
1 teaspoon salt
1 cup desiccated coconut
2 teaspoons coconut essence
(red food color - see Note)


How to make it

Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120 C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.

Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

Source: http://www.grouprecipes.com/23611/coconut-ice.html
 
Creamy Rhubarb Pie

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150 g butter
1 dl sugar
1 egg
2 dl wheat flour
1 dl potato flour
1 teaspoon baking powder

Filling:

5 dl rhubarb pieces
2 dl heavy cream
1 egg
2 teaspoon vanilla sugar
1 dl sugar

Cream together the butter and sugar. Add the egg, stirring well. Mix the flour and baking powder and add to the batter. Spread the dough round flan on the bottom, lift the edges a little.

Peel the rhubarb and cut them into thin pieces. Mix the cream, sugar, vanilla sugar, eggs and rhubarb pieces. Pour the mixture over the pie.

Bake 200 degrees C approx. 30-40 min. until the surface has got a little bit of color.
 
You make me want to eat every day I come here. I wish there was free samples!:D
 

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