Seafood Pizza

This is my most favorite pizza EVER! 🙂 Simple to make but really delicious.


Ingredients for the dough

500 g multi purpose flour ( I use 2 different flour, 250 g soft grain flour and 250 g more rough grain flour)

5 pinch of salt

1 sachet  of yeast

250 ml lukewarm water

Other ingredients

Ready use pizza sauce (as your desired)

250 g cheese for pizza

250 g mixed fresh or frozen seafood (squid, prawn, crab meat, and shell)

2 Tbs black olive

3 Tbs of olive oil

3 cloves of garlic, chopped

1 stalk fresh parsley leaves, chopped

Directions

1. Prepare the dough : in a bowl mix the flour, yeast, salt then slowly pour the water  and mix with your hands to form a dough.

2. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands. Cover the dough with clean napkin for 30 minutes.

3. Make the pizza : On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.  Using your fingertips, push the edge of the dough to make thick round.  When the shape is done, pour a little olive oil over the dough, then add the sauce and some pinch of dried origano and spread over the dough. Then give the topping : cheese and mix seafood.

4. Bake the pizza in a regular oven at 180 C for about 20–25 minutes.  When it’s baking, prepare for the garlic oil by frying the garlic and parsley in olive oil. Stir fry for few minutes.

5. 2 minutes before the pizza is done, add the garlic oil and the black olive over the pizza.

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Turkey Steak with Mushroom Sauce


Ingredients

2 pieces of turkey or chicken fillet

100 g champignon mushroom, sliced

1 medium onion, thinly chopped

2 cloves of garlic, thinly chopped

1/2 cube beef bouillon

1/4 tsp dried origano

1/4 tsp dried thyme or 1 stalk fresh thyme

2 bay leaves

1 tsp paprika powder

1 tsp mustard

salt and pepper to taste

100 ml red wine (optional)

400 ml water

150 ml fresh milk

1 Tbs flour

Directions

1. Heat up the frying pan with 1 tablespoon vegetables oil then saute the onion and garlic until fragrant, add the fillet and fry 2 minutes for both sides.

2. Add the sliced mushroom, mustard, paprika powder, thyme, origano, bay leaves, beef bouillon, red wine and water. Cook for about 1 hour. Adjust the taste with salt and pepper.

3. In the end, mix the milk with flour then pour into the sauce. Stir fry for a moment and let it boiling.

4. Serve with fried potatoes

Fried Potatoes

Ingredients

250 g potatoes, cooked then peeled and sliced really small.

1 medium red onion, chopped

1/2 cube beef bouillon, cook with 100 ml water

1 tbs olive oil

Directions

Heat the frying pan with olive oil, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.

Beef Stroganof

It was first time for me to make Beef Straganof. And it turned out good.  It’s not so complicated at its name 😀

Ingredients

350 g young beef (use the part without fat that usually for roasted beef), cut small

1 Tbs butter

1 Tbs olive oil

100 g champignon, sliced

1 medium onion, chopped

3 cloves garlic, finely chopped

Fresh/dried thyme (as desired)

2-3 Tbs red wine (optional)

2 Tbs flour

1/2 cube of beef bouillon

3 Tbs light sour cream

Pepper to  taste

4 Tbs melted butter

Fresh parsley, chopped, for garnish

Directions

1. Heat the frying pan with olive oil and butter then sauté the onion and garlic until fragrant. Then add the beef until browned and cooked through.

2.  Add the mushrooms and continue to sauté until the mushrooms are cooked and everything is nicely browned. Pour the wine, some water, pepper, thyme and beef bouillon. Cook until it’s boiling.

3. In saparate place, mix the melted butter with flour. Then pour the mixture into the beef soup, then add the sour cream and cook until the sauce is thicken.

4. Garnish with chopped fresh parsley leaves when it’s served. Serve with fried potatoes.

Fried Potatoes

Ingredients

250 g potatoes, cooked then peeled and sliced really small.

1 medium onion, chopped

1/2 cube beef bouillon, cook with 100 ml water

Margarine

Directions

Heat the frying pan with margarine, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.

Moussaka

One of my hubby’s fave meal 🙂 It’s really simple to make. Actually there are many ways to make it, also many different kind of layers to use. But we like the simpliest one 🙂

Moussaka  is from the Turkish word for aubergine. It is an aubergine or potato based dish of the Balkans, Eastern Mediterranean, and the Middle East. Though its variations are part of national Balkan cuisines and has an Arabic name, in the West it is best known in its Greek form.

Ingredients

250 g minced beef meat

5 eggs

1 cup sour cream

5 or 6 big potatoes, peeled and sliced

1 medium onion

Pepper and salt to taste

Olive oil

Directions

1. Prepare the meat : saute the onion until fragrant then add the meat and stir fry for 3 minutes. Add the paper and salt. Adjust the taste based on your taste. Cook for a moment and then set aside.

2. Mix the egg with 1 0r 2 pinch of salt and sour sauce. Mix them well.

3. Preheat the oven for 180 C.  Place the layers for mussaka. Using roasting tray, give a little bit of olive oil, then place some sliced of potatoes, then the meat, another layer of potatoes then pour the egg.

4. Baked for 1 hour. When it’s cooked, serve with anykind of salad you like. Greek salad is the perfect match 🙂

NB : if you like you can add some slice of zucchini.

Strawberry Jam

Still in edition of cheap strawberry. Since I bought quite a bit of fresh strawberry, somehow I need to use them before they are going bad. So today I decided to make Strawberry Jam. It’s super easy to make and taste also good.

Ingredients

500 g of strawberries
200 g of sugar
1-2 tsp lime juice

Directions

1. Slice the strawberries into small pieces.

2. Mix them with the sugar in a pan and cook over low heat. You can adjust the sweetness based on your taste.

3.  Occasionally stir the mixture to ovoid the burning. After the strawberries have started to soften and break down, cool it off a bit then transfer into  a blender./juicer.  Blend to desired consistency and then pour back into pan and continue cooking over low heat.  Add some lime juice to taste. Make sure it doesn’t burn and stir frequently. Once the mixture is to its desired of thickness, take it of the heat and let it cool.

4. Put the jar  (glass bottle) that you are going to use for storing the jam  in boiling water for a few minutes to sterilize it. Then fill it with the jam right away. Store the jam in the fridge.

Green Curry Shrimp (Kaeng Kaew Hwan Ghoong)

Another Thai menu that I tasted. It happened that I bought a ready use curry paste from Asian shop in Vienna. It turned out very spice but taste is delicious. So I just added some vegetables and the meat. But next time, I promised to make the green paste myself so I can adjust the spiciness 🙂

Ingredients

250 g big shrimp, peeled

150 g tofu, cut and fried (optional)

400 ml coconut milk

2 carrots, peeled and cut

1 medium paprika, cut

100 g green beans

100 g bamboo shoot

1 stalk spring onion, cut into thin slices

Spices :

1 sachet ready use curry paste

1 tsp fish sauce

1 large onion, copped

1 shallot, chopped

1 handful fresh basil leaves

1 tsp sesame oil

1 tsp brown sugar

Directions

1. Saute the onion and shallot in sesame oil until fragrant, then add the prawn, stir fry for a moment. Add the curry paste and stir well for a second, then add coconut milk and simmer in low heat. When it’s boiling add the vegetables, tofu, fish sauce and salt. Simmer for a little while, stirring occasionally until it tastes right. Cook until the veggies are cooked

2. Before remove from the heat, add basil and spring onion. Leave it for a second then remove from the heat.

3. Serve with steamed rice.

Pizza Chicken Sausage

There are many pizza restaurants in Slovenia. Not like in Indonesia, which the famous one is ‘PIZZA HUT’ with their different kind of toping and thick bread, here pizza is super thin and when you eat it with hand, you have to be super duper careful not to make it fall off 🙂 And of course most of toping is using pork meat which I don’t eat. So for that reason we mostly make our own pizza. My husband teached me how. Good thing we can easily find different kind of ready-use pizza sauce. After tried different kind of brands, we finally found the sauce that suited with our taste.

Ingredients for the dough

500 g multi purpose flour ( I use 2 different flour, 250 g soft grain flour and 250 g more rough grain flour)

5 pinch of salt

1 sachet yeast

250 ml lukewarm water

Other ingredients

Ready use pizza sauce (as your desired)

250 g cheese for pizza

2-3 pcs chicken sausage, thinly cut

1 medium fresh tomato, chopped

1 small canned sweet corn

Dried origano

Olive oil

Directions

1. Prepare the dough : in a bowl mix the flour, yeast, salt then slowly pour the water  and mix with your hands to form a dough.

2. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands. Cover the dough with clean napkin for 30 minutes.

3. Make the pizza : On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.  Using your fingertips, push the edge of the dough to make thick round.  When the shape is done, pour a little olive oil over the dough, then add the sauce and some pinch of dried origano and spread over the dough. Then give the topping : cheese, chicken sausage then corn and tomato.

4. Bake the pizza in a regular oven at 180 C for about 20–25 minutes.

Thai Chicken Ginger (Kai Pad King)


I don’t know much about Thai food, but once we went to cultural event and there were some food testing from different countries, including Thailand. A lady served a very good chicken ginger called ‘KAI PAD KING’. Next day I did some search how to make it and I DID it!  It tastes delicious, but I am warning you it’s also spicy 😀

Ingredients

400 g chicken fillet

2 cloves of garlic

200 g fresh champignon mushroom

1 big red chillies, seeded and sliced

3 tablespoons fresh shredded ginger

2 stalks spring onion, cut

Coriander leaves (optional)

Basil leaves/Thai Basil

200 ml water

Spices :

2 cloves of garlic

1/2 medium onion

2 Tbs fish sauce

1 Tbs soy sauce

2 Tbs oyster sauce

1 tsp brown sugar

Directions

1. Heat oil in a wok and fry the chicken until turns golden. Then add the garlic, onion, red chillies and the ginger, stir fry for a moment.

2. Add the mushroom, water , fish sauce, soy sauce and oyster sauce. When it’s boiling, add the spring onion, basil and coriander leaves. Cook until the chicken is cooked.

3. Serve with steamed rice.

Roasted Young Beef

This is one of my hubby’s speciality.  Sometimes when I am not in the mood to cook, I let him to take over the kitchen and do some cooking for both of us 🙂


Ingredients

400 g topside of beef ( we use young beef cause the meat is softer)

1 medium onions, chopped

200 g fresh mushroom, cleaned and sliced

1 Tbs olive oil

1/2 cube beef bouillon, cook in 100 ml water (or any kind of soup leftover)

For Marinate the meat

2 cloves of garlic, peeled and sliced

Mediteran mixture spice

A small bunch of fresh thyme, rosemary, bayleaf and sage

1/2 tsp coriander

1/2 tsp nutmeg powder

1/4 tsp pepper powder

Salt as desired

100 ml red wine (optional)

Fried Potatoes

250 g potatoes, cooked then peeled and sliced.

1 medium onion, chopped

1/2 cube beef bouillon, cook with 100 ml water

Margarine

Directions

1. Prepare your beef: Place the garlic inside the meat and  marinate it with the rest of ingredients for marinating.  Place it into refrigerator and leave it overnight for better taste.

2. Cook the beef : preheat the oven for 180 C. Place the roasting tray in the preheat oven  for 5-10 minutes. Take out the tray, pour with olive oil and place the marinated meat and put it back to the oven. After  20-25 minutes, add the onion, beef bouillon (soup), and mushroom. Cook for 1 hour.  During the roasting, splash the meat with the soup.

3. Prepare the potatoes : heat the frying pan with margarine, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed.

4. Serve : remove all the spices from the meat, then slice and serve it with fried potatoes and the sauce.

Strawberry Milkshake

Weather has been nice lately. Local supermarkets were loaded with cheap strawberry. I can’t help not to buy some since I really love this fruit. Not just it has beautiful shape and tempting red color, but taste also very refreshing. Not to mention it is rich of vitamin C that I really need. Strawberry milkshake is one of my favorite. It’s simple to make and very refreshing.


Ingredients

250 g fresh Strawberry

250 ml milk

Vanilla ice cream (as much as you desire)

Ice rocks

Direction

Using juicer, place the strawberries, ice cream, milk and ice rock (crushed). Blend until smooth. Pour into glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

NOTE : to enhance the flavour, if you like you can add fresh Banana.