Vegetarian Baked Cheesy Spinach Spaghetti

Sometimes it’s a real challenge getting breakfast on the table at a reasonable hour.  Even 30-minutes recipe take too long when you start cooking at 6 a.m. That’s why I welcome a recipe like baked spaghetti with spinach puree.

If you’re looking for a change of pace from the usual spaghetti with tomato sauce, then check out this recipe adapted from Noreen’s Picture The Recipe.  This is also a great quick and easy recipe for nights when you just don’t really want to put that much effort into cooking.

Vibrant green spinach and soft white spaghetti look great against each other.  This is a combination of cooked spaghetti, spinach puree, and 2 kinds of cheese and it’s vegetarian style which is meatless.  However, cooked and cubed chicken breast meat or ground beef can be added  for another variation. Complete your meal with garlic bread and a fresh fruit salad. Just remember to serve it fresh out of the oven.

For recipe in Indonesian click HERE

Ingredients:

½ lb (227 g) spaghetti (or any kind of pasta)

¾ lb (340 g) of fresh spinach

1 small onion

3 cloves garlic

½ tbsp chopped jalapenos

1 ½ tbsp butter

1 tbsp flour

1 ½ cups milk

½ - 1 tsp salt

½ tsp ground black pepper

3 tbsp parmesan cheese

1 tbsp olive oil

1 cup cheese (or 8-10 cheese slices)

Directions:

1.       Start by rinsing your spinach, toss it in a big pot along with ¾ cup of water and some chopped jalapenos.  Cover the pot and let the spinach, cook down for about 5-7 minutes, until it’s wilted.  Once it’s wilted, allow it to cool enough to put in a blender and make a puree.

2.       While the spinach is cooling, get a pot of water going to boil the spaghetti.  Cook it according to directions on the box, until it’s just a touch undercooked (as we’re going to bake it later)

3.       Puree the spinach in a blender until smooth.

4.       Finely dice the onion and mince the garlic.  Sautee them in a touch of olive oil for a few minutes until they turn soft and translucent.

5.       Pour in the spinach puree to the onion and garlic, season it with salt, cooking it on high to allow the mixture to dry out a little.

6.       While the spinach mix is cooking, get another pan on the stove on medium-high.  Add the butter and let it melt.  As soon as the butter melts, add the flour and whisk it into the butter making sure it’s smooth.  Allow it to cook a little until it turns very light, golden.

7.       Slowly pour the milk, while whisking to make sure there are no lumps and bring the mixture to gentle boil.

8.       Season with salt, pepper, and add the Parmesan cheese and switch off the heat as soon as the sauce thickens to the consistency you’d like.

9.       Pour in the spinach mix into the white sauce and mix together well.

10.   Add the boiled spaghetti to the sauce and mix it all together, coating all the spaghetti with the sauce.

11.   Spoon the spaghetti into a greased/sprayed baking dish and top with cheese.  Bake at 375 degrees F (190 degrees C) for about 15-20 minutes until the cheese is all bubbly and golden.

12.   Cut and serve.

Bahasa Indonesia

Bahan:

½ lb (227 g) spaghetti (atau jenis pasta yang lain)

¾ lb (340 g) of daun bayam segar

1 buah bawang bombay ukuran kecil

3 siung bawang putih

½ sdm jalapeno cincang

1 ½ sdm mentega

1 sdm tepung terigu

1 ½ cups susu

½-1 sdt garam (sesuai selera)

½ sdt merica hitam

3 sdm keju parmesan

1 sdm minyak zaitun

1 cup keju parut  (atau 8-10 lembar keju leleh)

Cara:

1.       Cuci bersih daun bayam, masukkan ke  dalam panci berisi air mendidih  bersama jalapeno cincang. Tutup panci dan rebus selama 5-7 menit sampai bayam matang.  Tiriskan.

2.       Rebus spaghetti sesuai dengan petunjuk pada kemasan sampai hampir matang saja karena spaghetti akan dipanggang nantinya.

3.       Hanncurkan bayam dengan menggunakan blender atau chopper sampai menjadi puree.

4.       Iris dadu bawang bombay dan cincang bawang putih.  Tumis sebentar dengan minyak zaitun sampai bawang bombay lunak.

5.       Tuang puree bayam, beri garam, masak dengan api sedang-tinggi agar air sedikit berkurang. 

6.       Dalam panci lain, lelehkan mentega dengan api sedang-tinggi.  Tambahkan terigu dan aduk cepat sampai bercampur rata.  Masak sebentar.   

7.        Tuang susu sambil terus diaduk, masak sampai mendidih. 

8.       Tambahkan garam, merica, dan keju parmesan sambil terus diaduk.  Matikan api begitu saus mengental sesuai selera Anda.

9.       Masukkan campuran puree bayam dan aduk hingga bercampur.

10.   Masukkan pasta  yang sudah direbus, aduk merata hingga semua pasta tertutup saus.

11.   Tuang ke dalam pinggan tahan panas yang telah diolesi minyak dan taburi keju menutupi semua permukaan.  Panggang dalam oven dengan suhu 375 derajat F (190 derajat C)  selama sekitar 15-20 menit sampai keju meleleh.

12.   Sajikan selagi hangat. 

Dana's Extreme Chocolate Fudge Brownies

Have you ever fallen in love with something all over again?  Well, I did, and chocolate made it happen! I’m an acute chocolate addict and have used chocolates many many times as an ingredient in baking like when I make brownies.  Brownies?  Hmm when you  hear the word….what comes to your mind? Dense…chewy…fudgy….  Do you like it when it sticks to your teeth and tongue? I do!

I’ve made brownies for years – some good some bad. While the good ones were just that, they were never what I’d call the ooey gooey type of brownie I was constantly in search of the recipe until I found Alice Medrich’s Cocoa Brownies in many of her cookbooks.   I love these rich and chocolaty brownies with dense, fudgy middles and crinkly tops, made from scratch. These are seriously the BEST brownies I’ve ever made! This is perfect for boxed brownie lovers.  The dense, moist, and fudgy texture is not all that different from what you can expect from the boxed missed. 

This recipe makes richer, more flavorful brownies, without any fuss.  They are one-bowl and come together in minutes.  Melting the butter in the microwave is way easier and it comes out fine.  I also added chopped walnut and chocolate chips and sprinkled sliced almonds on top, making it my version of brownies J  I loved everything about this recipe: the technique, the simple ingredients, and the result.  Literally, I had to stop myself from aborting the baking portion and just eating the batter before the eggs were added, LOL.

Dana's Extreme Chocolate Fudge Brownies
For recipe in Indonesian, click HERE

Ingredients:

·         10 tbsp (145 g) unsalted butter

·         1 ¼ cups (250 g) granulated sugar

·         ¾ cup (80 gr) plus 2 tbsp (30 g) unsweetened cocoa powder or cooking chocolate

·         ¼ rounded tsp Kosher salt

·         1 tsp vanilla extract

·         2 large eggs, cold

·         ½ cup (70 g) all-purpose flour

·         2/3 cup (75 g) chopped walnuts or pecans (optional)

·         ½ cup chocolate chip

·         ¼ cup almonds, sliced

Directions:

1.       Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C).

2.       Line the bottom and sides of an 8x8-inch square (or you can use a 9x13 inch) baking pan with parchment paper or foil, leaving an overhang on two opposite sides.  This helps when removing the baked brownies from the pan, once cooled).  Lightly grease with cooking spray and set aside.

3.       Combine the butter, sugar,cocoa, and salt in a medium microwave bowl.  Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth, or you can do it in a saucepan on the stovetop.  Set the mixture aside until it cools slightly (is warm to touch not hot).  It will look gritty but it will become smooth once the other ingredients are added.

4.       Stir in the vanilla with a wooden spoon or rubber spatula.  Add the eggs one at a time, stirring vigorously after each one.  When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.  The batter will be quite thick.  Stir in nuts and chocolate chips (if using).  Spread evenly in the lined pan. Sprinkle sliced almond on the top.

5.       Bake until a toothpick inserted into the center emerges slightly moist with batter, 20-25 minutes.  Note: Some have found they need to bake an  extra 10-15 minutes, so keep an eye on the doneness of the brownies and use the toothpick test  as your guide.

6.       Cool completely, then remove from pan.  For the cleanest lines when cutting, place into freezer for 10 minutes to firm up.  Cut into squares and serve.

Caution: these brownies will make you lose all self-control and probably derail any diet you’re on.  You’ve been warned! LOL

Final result: heaven on earth.  No exaggeration J

Bahasa Indonesia

Bahan:

·         10 sdm (145 g) mentega tawar

·         1 ¼ cups (250 g) gula pasir

·         ¾ cup (80 gr) plus 2 sdm (30 g) bubuk coklat atau coklat masak tanpa gula

·         ¼ sdt garam

·         1 sdt ekstrak vanilla

·         2 butir telur ukuran besar

·         ½ cup (70 g)  terigu serbaguna

·         2/3 cup (75 g) walnut atau pecan, cincang kasar (optional)

·         ½ cup chocolate chip

·         ¼ cup almond, iris tipis

Cara:

1.       Letakkan rak memanggang  pada baris ketiga dalam oven dan panaskan oven pada suhu 325 derajat F (163 C).

2.       Siapkan loyang ukuran 8x8-inch  (atau bisa juga ukuran 9x13 inch) yang telah dialasi kertas roti atau aluminium foil. Olesi dengan minyak, sisihkan.

3.       Masukkan mentega, gula, bubuk coklat, dan garam ke dalam mangkuk.  Panaskan dengan menggunakan microwave dengan selang waktu 1 menit.  Aduk sesekali sampai mentega meleleh dan licin. Atau bisa juga dengan cara memanaskan di atas kompor dengan api kecil. Biarkan hangat.

4.       Tambahkan vanilla dan aduk menggunakan sendok kayu atau spatula.  Tambahkan telur satu per satu, aduk dengan kuat.  Ketika adonan mulai kental, mengilap dan bercampur rata, masukkan terigu dan aduk sampai betul-betul bercampur.  Aduk sekitar 40 kali adukan dengan spatula.  Adonan akan menjadi kental. Tambahkan kacang-kacangan dan chocolate chips (jika menggunakan).  Tuang ke dalam loyang, ratakan. Taburi dengan irisan almond.  

5.       Panggang selama 20-25 menit dan lalukan tes tusuk. Catatan: Beberapa orang memerlukan waktu memanggang 10-15 menit lebih lama, jadi perhatikan tingkat kematangan brownies Anda dan gunakan tes tusuk sebagai penunjuk.

6.       Dinginkan, keluarkan dari loyang.  Untuk mendapatkan irisan yang rapi, masukkan brownies ke dalam freezer selama 10 menit.  Potong sesuai selera dan sajikan.

Loaf White Bread ~ A Super Easy Bread for Beginners

I love to cook but have never been patient enough for serious baking. I also love bread but don’t have a good bakery close, so I figured why not try to do it myself? Because I’m not an experienced bread baker, I wanted to try a simple, basic bread recipe for every day use. I started making bread about 8 months ago and now it’s just part of the family routine.  

This recipe I adapted from breadbaking.about.com is a great and easy one, even for beginners.   In addition to being super inexpensive, I can adjust the taste and seasoning depending on how it will be eaten.  I chose this recipe because I  was short on time.  This was a really good bread and very quick to make.  The bread came out crusty on top, soft and dense inside, and sliced up perfectly. I made some subtle changes: I mixed salt with flour, mixed the yeast with the warm water and sugar, and I used butter instead of shortening because I like the taste better. I think this would be a very easy recipe for someone who hasn’t baked bread before.

For recipe in Indonesian click HERE

Ingredients:
¾ cup warm water

1 package active dry yeast

1 tsp salt

1 ½ tbsp sugar

1 tbsp vegetable shortening (I use butter)

½ cup milk

3 cups all-purpose flour, approximately

Directions:

1.       In a small bowl, add the warm water and sugar.  Sprinkle dry yeast over water and stir slightly.  Let sit for 10-15 minutes or until yeast starts to bubble.

2.       In a small saucepan, add milk and butter and heat until warm to the touch.

3.       In a large stand mixer fitted with dough hook, mix in the first 2 cups of flour and salt on low speed.  Add milk mixture and then yeast.  Begin adding the last cup of flour gradually until dough begins to form and starts moving away from the sides of the bowl and clinging to the dough hook.

4.       Turn dough out onto floured board and knead, adding small amounts of flour.  You will knead the dough an additional 8-10 minutes until it is soft and smooth, not sticky.  If you added to much flour, your dough will be heavy and dense, causing gluten to form.

5.       Spray large bowl with non-stick spray and place dough in bowl, turning once to coat.  Spray a piece of plastic wrap and cover bowl.  Let rise in a draft-free spot for one hour. 

6.       After the first rise, take dough out of the bowl, place on a floured board, and punch down slightly.  Shape dough into loaf and place into a greased 9 x 5 inch pan.  

      Cover again with sprayed plastic wrap and let rise again for 30-45 minutes.  Do not let the bread rise above the top of the pan.

7.       After the second rise, bake on preheated oven 350 degrees F or 180 degrees C for 45 minutes until top of loaf is brown.

8.       To enhance the appearance of the bread, run a stick of butter over the top for a nice sheen.  Let bread cool entirely.  Use a serrated knife to slice the bread.

Bahasa Indonesia
Bahan:

¾ cup air hangat

1 bungkus (2 sdt) ragi kering

1 sdt garam

1 ½ sdm gula

1 sdm vegetable shortening (saya memakai butter)

½ cup susu

3 cup terigu serbaguna, kurang lebih

Cara:

1.       Dalam mangkuk kecil, campur gula, air, dan ragi.  Biarkan ragi bekerja selama sekitar 10-15 menit atau sampai berbusa.

2.       Dalam panci kecil, lelehkan mentega dengan susu dengan api kecil.

3.       Aduk 2 cup terigu dan garam dengan mikser kecepatan rendah (gunakan hook untuk adonan roti).  Masukkan campuran susu dan ragi. Tambahkan sisa terigu secara bertahap sampai  adonan mulai menyatu.

4.       Letakkan adonan di  atas meja kerja (talenan kayu atau marmer) dan uleni dengan menambahkan terigu sedikit demi sedikit sampai kalis selama sekitar 8-10 menit. Jangan menambakan terigu terlalu banyak karena akan menyebabkan adonan menjadi berat dan padat sehingga terbentuk gluten.

5.       Letakkan adonan di dalam mankuk yang  telah diolesi minyak, tutup dengan kain lap atau plastic wrap selama sekitar 1 jam sampai adonan mengembang 2 kali lipat. 

6.       Kempiskan adonan, uleni sebentar dan bentuk seperti loaf dan masukkan ke dalam loyang ukuran 9 x 5 inch yang telah diolesi minyak. Tutup dengan kain lap dan istirahatkan kembali sekitar 30-45 menit.  Jangan biarkan adonan mengembang melebihi tinggi loyang. 

7.       Panggang dalam oven yang telah dipanaskan terlebih dahulu dengan suhu 350 derajat F atau 180 derajat C selama 45 menit sampai permukaan berubah menjadi coklat keemasan.

8.       Keluarkan dari oven, olesi dengan mentega agar permukaan mengilap.  Biarkan dingin dan potong dengan  pisau roti. 

Cookies and Nutella Mug Cake

After making 5 Minutes Chocolate Mug Cake last few weeks which I absolutely loved, I knew I wanted to make another one.  I have experimented with about 5 different variations (and there will be more) of the recipe and I loved them all.  The microwaveable mug cake recipe I've posted here maybe isn't a perfect cake, but it definitely will fix a chocolate craving in a hurry.  For me, it's a perfect last minute weeknight treat.

I made this Cookies and Nutella Mug Cake at home just after dinner.  Why cookies? Because I was inspired by Oreo Cupcake.  And why Nutella? Well, it's obviously because I'm a chocolate addict.  So instead of using cream frosting, I chose to top it off with Nutella spread on the cake.  I also used a small portion of a chopped hazelnut chocolate bar instead of chocolate chips as it made a perfect match with Nutella and I loved the look of the Oreo cookie pieces throughout.

This was really easy to make.  It barely took 5 minutes including preparation and microwaving time.  This one is only 6 ingredients and tastes just as delicious. It's crazy, right? how few ingredients go into these mug cakes.  I guess I have to be very careful with these cakes now. They are truly addicting! ✿◕‿◕✿

Ingredients: (For recipe in Indonesian click HERE)

¼ cup hazelnut chocolate bar, chopped (you can use chocolate chips)

4 tbsp milk

Scant ¼ cup all purpose flour

¼ tsp baking powder

2 Oreos

1-2 tbsp Nutella

Directions:

1.       Combine hazelnut chocolate bar and  3 tbsp of milk (reserving the final one) into an oversized microwaveable mug.  Microwave for about 30 seconds.  Stir with fork until chocolate is melted.  Chocolate should melt, but it may not be completely smooth.  Microwave for another 20 seconds and stir again.  Chocolate should be thickened and completely melted and smooth.

2.       Add flour and baking powder.  Stir with a small whisk until batter is smooth.  It will be quite thick.

3.       Add in the additional 1 tbsp milk and stir again.  This will loosen the batter.

4.       Add in 2 Oreos.  Using fork, smash Oreos into mug.  Continue to smash Oreos into the batter until only small chunks remain.

5.       Microwave for approximately 1 minute.  Top of cake should be dry.  You can pry edges of cake to check inside of cake with a fork, to make sure it is done cooking.  Let cool completely in mug so that it sets before eating.

6.       Top it off with Nutella and serve.

Bahasa Indonesia

Bahan:

¼ cup hazelnut chocolate bar, cincang kasar (boleh diganti dengan chocolate chips)

4 sdm susu

¼ cup tepung terigu serbaguna

¼ sdt baking powder

2 buah Oreo

1-2 sdm Nutella

Cara:

1.       Masukkan coklat bar cincang (chocolate chips) dan 3 sdm susu (sisakan 1 sdm susu) ke dalam mug ukuran besar.  Lelehkan dengan microwave selama 30 detik.  Aduk dengan garpu.  Jika perlu, lelehkan lagi selama 20 detik, aduk rata sampai coklat mengental dan licin.

2.       Tambahkan tepung terigu dan baking powder.  Aduk dengan garpu atau balon whisk sampai bercampur rata.

3.       Tambahkan 1 sdm susu dan aduk kembali.

4.       Tambahkan 2 buah Oreo.  Hancurkan dengan menggunakan garpu sampai Oreo menjadi potongan-potongan kecil.

5.       Masak dengan menggunakan microwave selama sekitar 1 menit sampai permukaan kering (lakukan tes tusuk).  Biarkan dingin.

6.       Olesi permukaan cake dengan Nutella.  Sajikan.

No-Knead Pizza ~ Meat Lover's Pizza

Pizza is one of my most favorite comfort foods and I’ve tried almost every recipe for homemade pizza, but  I’ve never been able to find a decent dough recipe.  I’m also one that never seems to get pizza right and I’m struggling to find the perfect recipe that doesn’t require too much effort, being the lazy so and so that I am, untiI I saw Jim Lahey’s no-knead pizza recipe on Foodgawker.  Generally, pizza is almost impossible to make at home correctly because home ovens don’t get nearly hot enough.  But Jim Lahey’s recipe is too good  to be true.  The dough is seriously the best and provides the perfect texture. This is the only recipe that actually creates a neopolitan worthy crust that you don’t need to leave your house to get. It also could not possibly be easier to make.

The idea behind no-knead dough is that you let it rise for an extended period of time, allowing the yeast to do the work and develop the gluten that kneading usually develops.  Yes, the dough doesn’t need to be kneaded and the yeast doesn’t need to be proofed.  You simply dump and stir the whole mess together in one bowl (this will take less than 5 minutes) and go on with your day, it will be ready when you are.  It rises at room temperature, it doesn’t take up space in your fridge or require time to warm up, it doesn’t need to be babysat. The best part is that the dough is very forgiving.  Well, I’ve made a few changes, but it still turned out wonderfully.  I adjusted the yeast level to rising times that I thought would work better for most of our schedules;  I doubled the yeast and I only let the dough rise for  4-5 hours (1 hours in my warm kitchen, 3-4 hours refrigerated); I added olive oil; and I also didn’t let it rest after shapping for as long as the recipe directed.

You must try it if you haven’t already. I’m so glad I did.  Trust me, after trying this ‘no knead’ pizza dough recipe, you may never make pizza dough any other way.  This is the perfect pizza dough recipe for the first timer.  Would I make this again? I’ve already made this 5 times. I don’t know if I’ll ever order pizza again J

This recipe makes enough  no-knead pizza for two 15-inch pizzas or three 10-inch pizzas.

For recipe in Indonesian click HERE

Ingredients: 

1 ½ cup tepid water

¼  tsp dry active yeast (I used 1 tsp)

2 tbsp olive oil (I used 3-4 tbsp)

¼ tsp sugar (I used 1 tsp)

1 ¼ tsp salt

18 ounces (about 4 cups) all purpose flour, plus more as needed

Directions:

1.       Add the water, yeast, olive oil, sugar, salt, and flour into a mixing bowl.  Using a heavy wooden spoon, stir together to form a wet, very sticky dough.  Do not try knead with your hands, as it is too sticky to handle.  The mixture will seem dry at first, but as you continue to stir together  all the flour will be absorbed and it will pull away from the edges of the bowl.  Add more flour if needed to form a very stick, very sticky dough ball.  Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours (I leave out for 4-5 hours: 1 hour in room temperature and 3-4 hours refrigerated).

2.       Flour a work surface very well. Using a spatula scrape the sticky bubbly dough on to the flour.  Flour your hands and pat down to flatten. Cut the dough into 2 (or 3 depends on your pan size) pieces and using plenty of flour to handle, knead each portion for several minutes to form 2 (or 3) smooth and elastic balls of dough.  Allow to rest on a floured board covered for 30 minutes.  Your dough is now ready to be shaped into pizza or whatever else you desire. This dough is even better if kept refrigerated overnight, but let come up to room temperature before shapping pizzas.  The longer you let this dough rise, the better flavor is developes.

The pizza dough works equally well for thin-crust or thick-crust pizza recipes.

Meat Lover’s Pizza

1 pizza dough

Topping:

1 can pizza sauce (I prefer homemade Bolognese sauce)

1 large onion, sliced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 beef sausages

2 sliced pepperoni

100 gr ground beef

100 gr whole button mushroom , thinly sliced

2 cups shredded mozzarella cheese

1 tsp Italian seasoning

Direction:

1.       Cook sausages, ground beef, and  onion over medium heat, stirring occasionally until sausages is no longer pink and onion is tender, drain.

2.       With floured fingers, pat dough into 10 or 15-inch round on cookie sheet. Spread pizza sauce over dough rounds.  Top with sausage mixture, bell pepper, mushroom, pepperoni, Italian seasoning, and cheese.

3.       Baked in preheated oven 200 degree Celcius for 15-20 or until cheese is melted and sauce is bubbly.

Bahasa Indonesia

Bahan:

1 ½ cup air hangat

¼  sdt ragi aktif atau ragi instant (saya memakai 1 sdt)

2 sdm minyak zaitun (saya memakai 3-4 sdm)

¼ sdt gula pasir (saya memakai 1 sdt)

1 ¼ sdt garam

18 ons (sekitar 4 cup) tepung terigu serbaguna

Cara membuat:

1.       Siapkan mangkuk, masukkan ragi, gula, garam, tepung terigu, air, dan minyak zaitun.  Aduk rata dengan spatula.  Jika tidak memakai ragi instant, larutkan ragi dalam air hangat yang telah diberi gula pasir dan biarkan ragi bekerja selama 5 menit. Tambahkan semua bahan kering.  Aduk hingga semua bahan tercampur rata dan menjadi adonan yang kasar, lengket, dan agak basah. Tidak perlu diuleni dengan tangan.  Tutup mangkuk dengan lap dan biarkan di suhu ruang selama 12-16 jam sampai mengembang. (Saya biarkan dalam suhu ruang selama 1 jam lalu dimasukkan ke lemari pendingin selama 3-4 jam).

2.       Keluarkan adonan, taburi kedua tangan dengan tepung terigu lalu kempiskan adonan.  Bagi adonan menjadi 2 (atau 3) bagian sama besar, uleni sebentar. Biarkan dalam wadah tertutup selama 30 menit. Adonan pizza siap dibentuk sesuai selera.  Semakin lama adonan diistirahatkan, semakin sedap roti yang dihasilkan.

Meat Lover’s Pizza

1 adonan pizza dasar

Topping:

1 kaleng saus pizza atau saus tomat (saya memamakai saus Bolognese buatan sendiri)

1 buah bawang bombay, iris melingkar

1 buah paprika hijau, potong dadu

1 buah paprika merah, potong dadu

2 sosis sapi

2 lembar pepperoni atau daging asap

100 gr daging cincang

100 gr jamur kancing, iris tipis

2 cup keju mozzarella, parut

1 sdt bumbu rempah Italia

Cara:

1.       Masak sosis, daging cincang, dan bawang bombay dengan api sedang, aduk sesekali sampai sosis berubah warna dan bawang bombay empuk.  Sisihkan.

2.       Ambil adonan pizza, tekan-tekan dengan jari-jari di atas loyang pizza berdiameter 10-15-inch. Olesi permukaan dengan saus pizza. Taburkan secara bergantian campuran sosis, daging cincang dan bawang bombay, paprika, jamur, pepperoni, bumbu rempah, dan keju mozzarella.  Terakhir taburi kembali seluruh permukaan pizza dengan mozzarella .

3.       Panggang dalam oven yang telah dipanaskan sebelumnya dengan suhu 200 derajat Celcius selama 15-20 menit atau sampai keju meleleh .

Onion Paprika Pepper Bread

Few days ago  I visited a friend --named Andrea-- and she served  sandwiches made from onion bread mixed with pepper flakes for brunch.  It was really good, great actually. The texture was a bit different from other breads – it was quite moist but not heavy . While enjoying every bite of it, I thought  that I should make this bread later at home.  And yes,  as soon as I returned home, I started to browse the recipe on the internet.  I read many recipes from many sources (like tasteofhome, allrecipes, grandmotherskitchen and many more) before deciding to make one. And instead of using one recipe I’d rather use some then modified them to meet my taste.

This recipe I adapted turned out great.  It rose nicely and has a great consistency. Very tasty light bread, not heavy at all.  And the smell during the baking time was incredible and it was not difficult to make.  I think this onion bread is a nice change to serve with dinner, an excellent addition to soups, sandwiches, cheeses, and salads.  It made an awesome baked sandwiches even when I only spread butter inside and outside the bread, put  a smoked beef, then the cheese and a thin layer of mayo.  Quick to fix and delicious.  I will definitely prepare this again.

Ingredients: (For recipe in Indonesian click HERE)

1 tsp granulated sugar
1 cup warm water
1 tbsp dry active yeast
2 tbsp olive oil
1 tbsp Italian seasoning
1 tbs red pepper flakes
1 tsp onion powder or minced onion
1 tsp garlic powder
1 tsp paprika
½ tsp salt
2 ½ cups all purpose flour

Directions:

1.      In a mixing bowl, combine sugar, water, and yeast.  Let sit for about 10 minutes or until frothy.

2.      Add all remaining ingredients except flour and combine.

3.      Using your electric mixer, incorporate flour ½ cup at a time until no longer sticky.

4.      Knead for about 7 minutes using with the dough hook attachment or by hand.

5.      Lightly oil a large bowl with olive oil and let the dough rise until doubled, about 1 hour.

6.      Preheat oven to 425 degrees F or  220 degrees C.

7.      Lightly oil a cook sheet. Punch dough down.  Shape into loaf form on oiled cookie sheet.

8.      Let rise for 20-30 minutes on the cookie sheet.

9.      Bake for about 15 minutes or until top is golden brown.

Bahasa Indonesia

 Bahan:

1 sdt gula pasir

1 cup air hangat

1 sdm ragi aktif

2 sdm minyak zaitun

1 sdm bumbu rempah Italia

1 sdm cabe bubuk

1 sdt bawang bombay bubuk atau bawang bombay yang dicincang halus

1 sdt bawang putih bubuk

1 sdt paprika

½ sdt garam

2 ½ cup tepung terigu serbaguna

Cara:

1.      Dalam mangkuk, campur gula, air, dan ragi. Diamkan ragi bekerja selama 10 menit atau sampai larutan berbusa.

2.      Tambahkan semua bahan kering, kecuali tepung terigu.

3.      Tambahkan terigu sedikit demi sedikit, aduk dengan menggunakan mikser sampai adonan tidak lagi lengket.

4.      Uleni selama sekitar 7 menit dengan mikser atau bisa juga dengan tangan.

5.      Tambahkan minyak zaitun, uleni sebentar.  Tutup dengan lap atau plastic wrap dan istirahatkan hingga mengembang selama 1 jam. 

6.      Panaskan oven dengan suhu 425 derajat F atau 220 derajat C.

7.      Kempiskan adonan, bentuk seperti loaf, masukkan ke dalam loyang yang telah diolesi minyak.

8.      Istirahatkan kembali selama 20-30 menit, adonan akan mengembang 2 kali lipat.

9.      Panggang dalam  oven selama 15 menit atau sampai permukaan berwarna coklat keemasan.