Pizza à la Martin

Pizza à la Martin

Main Course

This recipe calls for less work, less yeast and thin and crispy pizzas! Recipe of the dough modified from Swedish baker Martin Johansson’s pizza dough recipe.

Yield: Four big pizzas     Serves: 4-6 people      Time: 2 hours

Ingredients

PIZZA DOUGH

8 g fresh yeast
400 ml lukewarm water
2 tablespoons olive oil
8 g sugar
2 teaspoons salt
about 750 g wheat flour

TOMATO SAUCE

500 g pureed/mixed tomatoes (fresh or canned)
1 tablespoon balsamic vinegar
2 teaspoons honey or sugar
1-2 tablespoons basil (fresh or dried)
1 tablespoon tomato puree (optional)
3 tablespoons olive oil
salt and pepper to taste

 

Directions

Dissolve the yeast in the lukewarm water. A trick to get the right temperature is to put a drop of the water on your wrist and feel it. If it is too hot, the yeast might die, and if it is too cold, it will work slower. Add olive oil, sugar and salt and finally the flour. Work the dough until all is mixed well. The dough should be loose, and there is no need to knead it. Cover and let it rise for 45 min. Divide in 4-6 balls depending on how big you want your pizzas to be. Place on a lightly floured surface and brush with olive oil to prevent the dough from drying out. Cover the balls and let rise for 15 minutes up to 10 hours. If you want to make the pizzas the day after you can put them in the fridge to make them rise slower.
Make the tomato sauce by adding all the ingredients and letting it cook for 10 min.

BAKE THE PIZZA

Take one of your pizza balls and place it on a flour covered surface. Use your hands or a rolling pin to make a thin and round pizza. To make it round is not as easy as it looks, like the real pizza makers when they spin the dough in the air. Do not be sad if your pizzas take the shape of a country or barbapappa; they will taste good anyhow. Before adding the tomato sauce you can add some olive oil on the pizza to prevent the dough from getting soggy. Add your ingredients. Bake for about 10 min on highest temperature. Turn the oven on 15 min before so the oven is hot when starting to bake the pizzas. If possible, put the empty tray in the oven before and let the pizza slide in on the hot oven tray. Let the pizza get good heat from above as well from below to have a nice and crispy bottom. You can move the pizza to a different level after 5 min in the oven so that it gets the heat from below as well as above. Tips for ingredients on the pizzas:

● Pineapple and chili in combination with bell pepper and onion. You can sauté the bell peppers and onions slightly before to avoid coming out unbaked.
● Spinach and gorgonzola with walnuts
● Mushrooms, bell peppers, olives, onions and artichokes
● Different cheeses to make a quattro formaggi
● Goat cheese and fresh dates

Add shredded mozzarella or leave it without cheese to have it vegan. Tip: Add some fresh arugula, spinach leaves or dried or fresh oregano on your pizza before serving!

Vegetable Lasagne with Soya Granulat

Vegetable Lasagne with Soya Granulat

Main Course

Serves: 6 people      Time: 1 1/2 hour

Ingredients

1  1/2 pack preboiled lasagne noodles
200 g shredded cheese to cover lasagne

VEGETABLE SAUCE

8 big champignons
2 medium carrots grated
1 red or yellow bell pepper
50 g of celery 2 onions
100 g soygranulat
400 g chopped canned tomatoes
100 ml cream
100 g tomatopaste
1/2 – 1 tablespoon oregano
1/2 – 1 tablespoon thyme
1 tablespoon basil
soysauce after taste
a bit of balsamic vinegear
black pepper

BÉCHAMEL SAUCE

1,5 l of milk
225 ml of flour
150 g butter
salt
white pepper
nutmeg

Directions

Grate the vegatables big or cut them in small squares of 1/2 cm. Sauté the onion in a pan with oliveoil and spices. Add rest of vegetables and sauté for 10 min. Meanwhile soak the soygranulat in boiled water for 5 min, drain and rinse in cold water. Add to the vegetable mix and stirfry for 5 min. Add canned tomato, tomatopaste, water, soysauce, cream and salt after taste. Let cook togheter for another 10 min.

Make the béchamel sauce. Boil the milk. Melt the butter in a separate pot, remove the pot from the hot plate and add the flour while stiring vigorously, put back on hot plate and stir continuously, add the milk little at a time while stirring. When you have added all the milk and the sauce has boiled to the thickness you wish, add the salt, white pepper and nutmeg after taste.

Place a little vegetable sauce in the bottom of your oven tray. Place one layer of lasagna noodles on top of the tomato sauce, then cover them with tomato sauce, then with the béchamel sauce, then one more layer of lasagne noodles and once again, sauce, béchamel, lasagne, sauce, béchamel until your tray is full, at last comes béchamel. Bake in oven on 200 degrees for 15 min, take out, cover with cheese and bake for 30 min more. If you like you can of course also add cheese in between the layers.

For a vegan version make the béchamel sauce with soymilk and margarine instead.

Vegan Sushi

Vegan Sushi

Main Course, Vegan, Gluten-Free

Ingredients

250 g sushi rice
300 ml water
3 teaspoons Sushi-Zu (rice vinegar)
40 g sugar
1 teaspoon salt
1 packet Nori seaweed

VEGETABLES

carrots
ripe avocado
horseradish sprouts
cucumber
pumpkin
tofu (smoked if you wish)

ON THE SIDE

1 box of sweet and sour ginger
wasabi
shoyu (Soy sauce)
sesame seeds

TOOLS

bamboo or wood palette knife
bamboo mat for sushi

 

Directions

RICE PREPARATIONS

Wash the rice well until the water is pure clean. Boil the rice slowly in water for 12 minutes, then turn it off and apply two layers of parchment paper between the pot and the lid and let it rest for another 10 to 15 minutes.

Dissolve the salt and the sugar in the vinegar. If you don’t have rice vinegar, you can use apple vinegar in smaller quantity as it’s more acidic. With a wood or bamboo palette knife mix the rice with the vinegar mixture. The rice should look shiny. Cover it with a damp towel.

TO ASSEMBLE THE ROLLS

Prepare the bamboo mat with a nori sheet. Spray a little water on the nori sheet to make it moist. Arrange a small quantity of rice on the surface making sure to wet your hands from time to time to avoid stickiness. Leave a small border for closing the roll.

According to your taste add the carrots, avocado, tofu, sprouts and a little wasabi.

Sprinkle some toasted sesame on the stuffing.

Now you can roll the sushi. Keep the sushi mat tight between the fingers to obtain solid rolls. Close it tightly by moistening the last piece of seaweed.

After finishing all rolls, cut them in 3 cm pieces and arrange them on the plates.

Sushi can be enjoyed with wasabi, sweet and sour ginger and shoyu.

Baked Potato and Asparagus

Baked Potato and Asparagus

Main Course, Vegan, Gluten-Free

Time: 1 ¼ hour

Ingredients

ASPARAGUS

500 g green aspargus
juice from half a lemon

FAN SHAPED POTATOES

6 potatoes (medium size)
salt, pepper, chili, oil

SAUCE HOLLANDAISE

250 ml cream of oat or cream
150 ml water
40-50 g margarine or butter
2 tablespoons chickpea flour (or something similar)
2 tablespoons mustard
1 ½ teaspoon salt
½ tablespoon black pepper
juice from half a lemon or more
cress and chives on top

Directions

Preheat the oven to 220°C. Wash the potatoes good, cut them in half and fan them (do not fully cut the potatoes). Put oil on top and add spices. Bake the potatoes about 35-40 min in oven.
Cook asparagus in lemon water for 15-20 min.
Cook margarine and oat cream, mix flour with cold water and add it to the cream. Slowly add all other ingredients.

Spiced Couscous Salad

Spiced Couscous Salad

Main Course, Salad

Serves: 4 Persons              Time: 20 min

This is quick and easy to prepare and you can use almost any variation of salad ingredients or curry paste flavors which make it different every time.

Ingredients

4 teaspoons Indian Curry Paste ( I use e.g. Balti paste which is mild)
12 ready to eat dried apricots – chopped
300 ml vegetable stock
300 g couscous
4 spring onions
A choice of any salad veggies of your choice
4 tablespoons blanched almonds – toasted
flat leaf parsley – chopped
150 ml natural yoghurt mixed with chopped parsley

Directions

Mix the curry paste and apricots with a little stock until the paste has dissolved.

Pour remaining stock over couscous in a separate bowl. Cover and leave to stand for five minutes

Fluff up couscous with a fork and stir through spring onions and salad veggies, toasted almonds and half the parsley. Mix the rest of the parsley with the yoghurt and drizzle over the main dish.