THE THREE ARGUIDOS COOKERY BOOK

There are many forum members, that come from various Countries, so this is the place to post your favourite recipes for the 3A COOKERY BOOK, pictures, talk about your cultures, holiday recommendations and share with other members your Countries Culture. Also share your holiday snaps and your ventures whilst on holiday.

Re: THE THREE ARGUIDOS COOKERY BOOK

Postby astro » Fri May 23, 2008 2:58 pm

The Swarthy Portuguese Tuna & Onion Pie

for the dough, if you don't want to buy a ready-made one from the supermarket:

150 gr margarine
300 gr flour
1 egg
salt

mix flour with salt and melted margarine, then add the egg and work with your hand - just a brief kneading, until the dough does not stick to the bowl anymore and you can form a ball. if you have time, let the dough rest (covered) for half an hour - or move on.

roll the dough out and line a quiche pan with it (use a large one, this makes a large quiche, summer always cooks for a batallion... ) press the sides of the dough well against the sides of the pan, then with a fork perforate the bottom of the dough a couple of times (this prevents the air that is beneath the bottom of the dough, to inflate when you pre-cook the pie). if you have time, place the pan with the dough in the freezer for half an hour - or else, move on.

place the dough in the oven to pre-cook for 10-15 mins, with medium-high heat (I use an old gas oven with a rudimentar button for heat, I position it just a bit under max heat).

meanwhile, you would have prepared the filling by now. you'll need:

5 small cans of tuna (makes a total of 400 grs drained weight)
3 large onions
a bit of olive oil (just to cover bottom of pan)
4-5 eggs
250 ml of cream (you can substitute a part of the cream with milk)
salt, pepper, muscat

drain the tuna, to get rid of the oil as much as possible. chop the onion coarsely and fry it in a bit of olive oil, until the onion becomes sort of transparent. take the onion off the heat. add the tuna and mix well.

in a bowl, beat the eggs up with a fork, then add the cream (or cream and milk), season with a bit of salt, pepper and muscat if you like.

place the tuna & onion mixture in your pre-baked pie, and then cover it with the egg/cream/milk mixture. place the pie back in the oven and cook at medium/high heat until slightly browned (should take 30 mins approximately).

please note: the tuna&onion can be substituted with anything you like - mixed vegetables, chicken leftovers & mushrooms, spinach & bacon, cheese & ham, anything is possible. using a ready-made pie dough from the supermarket makes this a lot less work, as you just line your pan, perforate with a fork and proceed to pre-bake it - but I usually make my own.

you may have to adjust the quantities for the egg/cream mixture, as you want it to cover the filling completely.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby astro » Fri May 23, 2008 3:00 pm

The Most Hurtful, Unhelpful Chocolate Cake of All Times

This recipe for Chocolate Cake is only for those who REALLY like chocolate; if it's your case, you should try it at least once before you die!

250g bittersweet chocolate of good quality (+70% cocoa if you can get one of those)
250g unsalted butter, at room temperature
200g sugar
4 large eggs, at room temperature
70g flour

You will need a round cake pan (no hole in the center) approx. 24 cm diameter and at least 5 cm high. Grease it with butter, line it with baking sheet, grease the baking sheet and sprinkle with some flour. Pre-heat you oven to 180┬║ C.

Melt the chocolate in the microwave oven, at very low temp. You can also melt the chocolate in a bowl over hot water. Put the melted chocolate aside.

Place butter and sugar in a bowl and mix it with the electrical mixer for 4 minutes at medium speed. You'll have to make sure the stuff is well mixed, as it tends to stick to the bowl's sides. Then pour in the eggs one by one, mixing it for a minute after each egg is added. Lower the mixer's speed and incorporate the chocolate. Keeping the low speed, add the flour. Do not mix it too hard now, you just want the flour barely incorporated in the batter.

Pour the mix into the baking pan and cook it in the center of the oven. It should be ready after 30 mins or so. Check the center of the cake with a knife, the blade should come out not completely clean, as you want the cake to be a little moist in the center. Let the cake cool in the baking pan. When it's cold, take the cake out. The side that is towards the baking sheet should be the upper side of your cake. Sprinkle icing sugar over the cake, if you like.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby astro » Fri May 23, 2008 3:25 pm

A very simple dessert, easy and quick to make:

The Keystone Cops' Cream Pie

(Tarte de Natas)

serves 4

Image

1 refrigerated puff pastry base
4 eggs
150 gr sugar
1 lemon
1 tsp Maizena (corn starch)
2,5 dl cream
powder sugar
eventually some cinnamon

Unroll the puff pastry base and place it, with the paper, inside a pie pan with a removable bottom. Prick the bottom of the puff pastry with a fork and place it in the refrigerator.

Beat the eggs with the sugar and the grated lemon zest, at full speed. Dissolve the Maizena in the cream and add to the eggs, beating some more.

Pour the cream into the pie base and bake it in the hot oven for approximately 30 minutes.

Take the pie out of the pan and sprinkle with powder sugar, and cinnamon if you like.



notes:

. Here in Portugal, we can buy the fresh puff pastry dough, already cut into a round base, which is then rolled up with a baking sheet. You just have to unroll the baking sheet + dough, and place the combo into the pie pan. This is the type of dough that the recipe refers to.

. The cream that the recipe mentions, is the sort of cream that you would normally use to produce whipped cream. The standard package here in Portugal contains 2 dl, and I do this pie with one package + 0,5 dl of milk, to complete the 2,5 dl that the recipe demands. The result is the same.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Sat May 24, 2008 7:01 am

Many thanks for these great additions to the 3A COOKERY BOOK, astro. I love your titles too!

I will go ahead and add these to the index on p.1, so that they will be easily found under a variety of categories.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby gotcha » Sat May 24, 2008 8:42 am

Confessional Chilli CON Carne

1 kilo lean minced steak
1 large red onion
1 tin of red kidney beans
1 tin of crushed tomatoes

Spices
ground chillies
hot cayenne pepper
paprika
cumin

salt and pepper to season

Gently fry onion in oil till soft, add mince and brown,
sprinkly spices (mixed) over meat
add kidney beans and tomatoes
simmer gently for 20 mins

Serve with a green salad

A quick and easy supper dish
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby pike1 » Sat May 24, 2008 3:47 pm

STUFFED "WELL AND TRULY" PEPPERS

4 green bell peppers [halved]
1lb lean ground beef mince
1 stale Ciabatta loaf[crumbled][you could use cooked rice here instead]
1 tblsp olive oil
1 small onion [chopped]
2 cloves garlic[minced]
2 ozs can anchovy fillets[chopped]
8 pitted green olives[chopped]
2 tblsp extra virgin olive oil
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
15 ozs can tomato sauce[as in Passata]
Ground Parmesan

Put peppers in a greased baking dish

Crumble bread intobowl and sprinkle with 1/2 cup of water

Heat oil in pan over low heat saute onion and ground beef

Stir in garlic

Brown mixture for 5 mins

Stir into bread.

Add anchovies olives olive oil black pepper red pepper flakes and 1/4 cup of tomato sauce and small amount of water

Put mixture into pepper halves

Cover with foil

Surround peppers with remaining tomato suce and some water

Cook at 350*F /175*C for 45-60 mins or until tender

Uncover for last 15 mins and baste with surrounding sauce.

Sprinkle with ground Parmesan during last 5 mins.

You can use a good quality Pasta sauce instead of Passata

Serve with crusty bread...

Have tried it with stale bread and rice and think I do now prefer rice! :)
"Always tell the truth.That way you don`t have to remember what you said"[Mark Twain]

The 3 Arguidos Cookery Book : great recipes!

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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby Southerncross » Sat May 24, 2008 10:30 pm

A humble(but heartfelt) thank you to all the contributers. :D

The recipes are divine!
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Sun May 25, 2008 5:27 pm

Many thanks, Gotcha and pike1. These recipes are now added to the index.

I always think of chile con carne on a cold winter's day in Vermont after a cross-country ski trip. We often used to have a huge pot on a wood-stove awaiting our return in the late afternoon. We made a salad* to go with it, just as Gotcha suggested, but also served it with some good garlic bread. A cold beer to counteract the heat of the chile and to assauge our thirst was also an essential requirement, but a good non-alcoholic cider would do just as well.

*Our favourite was always a spinach salad with a vinaigrette dressing, which we topped with a finely chopped hard-boiled egg.

GARLIC BREAD
Ingredients:
French Baguette*
1 tablespoon of Olive Oil
1 tablespon of Salted Butter (if using unsalted butter, add some freshly ground sea-salt to taste)
1 clove of chopped Garlic
Finely chopped Flat-Leaf Parsley

Method:
Slice bread on the diagonal and split lengthwise.
Mix olive oil, butter, garlic and parsley together until well-beaten.
Spread over bread and place on a flat metal tray and heat in a 400-degree Fahrenheit (205-degree Celsius) until golden brown.

*You can also use Italian bread insted of the French bread.

Note: A good recipe for using leftover or day-old or longer bread. When I have time I will also post my de luxe version of bread and butter pudding, another use of leftover bread


SPINACH SALAD
Ingredients:
Freshly washed young Spinach Leaves
1 hard-boiled Egg
2 tablespoons of a good Virgin Olive Oil
1 tablespoon of Wine Vinegar (freshly squeezed Lemon Juice or Balsamic Vinegar also works well)
1 teaspoon of Dijon Mustard
Sea-Salt
Black Peppercorns

Method:
Take a large wooden bowl and crush the garlic in its base.
Add olive oil, vinegar, and Dijon mustard in that order and add to garlic in bowl.
Then whisk until well-mixed.
Add freshly ground sea-salt and peppercorns to taste.
Add spinach and toss lightly until the dressing clings to all of the leaves.
Top with finely chopped egg.


For a variation on pike1's delicious stuffed pepper recipe, I sometimes use red peppers and subsitute couscous instead of rice or bread).


STUFFED RED PEPPERS WITH COUSCOUS
Follow Pike1's recipe for STUFFED "WELL AND TRULY" PEPPERS above, but substitute couscous for the rice or bread. Couscous is made very quickly by pouring boiling water (check box for amount) over the grains, then covering, and waiting until the water is completely absorbed (5 minutes).


VEGETARIAN STUFFED RED PEPPERS
Version 1:
Use above recipe, but the ground beef can be eliminated. I often substitute the pulp of roasted aubergines and chopped mushrooms in its place.

Version 2:
If you like red peppers and aubergines, then you will enjoy using the vegetarian recipe below. It makes for a very decorative plate, especially if you use stuff one half aubergine, one half pepper, one half tomato and/or one whole mushroom for your entree (see recipe below).

Method:
Slice stems off peppers and cut each pepper lengthwise into two equal portions.
Scoop out seeds and membrane and discard.
Follow the recipe below and stuff with aubergine mixture.
Add breadcrumbs and drizzle with olive oil or melted butter.
Cook in a 375-degree Fahrenheit (190-degree Celsius) oven for approximately 30 minutes.


STUFFED AUBERGINES, TOMATOES, AND MUSHROOMS GREEK-STYLE
Ingredients:
2 Aubergines (or Eggplant)
2 Tomatoes
6 Crimini Mushrooms
Flat-Leaf Italian Parsley or Cilantro
Breadcrumbs
Sea-Salt to taste
Freshly ground Black Peppercorns
Olive Oil

Method:
Take aubergines and slit lengthwide into two.
Partially bake or grill aubergines with little olive oil to prevent burning until the halves are slightly soft.
Scoop out pulp, leaving the skin (or shell) with a layer of pulp approximately 1/2" thick, and place in a bowl.
Slice tomatoes into two, scoop out pulp into bowl, again leaving skin (or shell) intact, as for the aubergines.
Add tomato pulp to the bowl with the aubergines.
Remove the stalks from two of the mushrooms and put the caps on one side.
Chop the stalks finely along with the remaining four mushrooms and add that to the mixture in the bowl.
Chop parsley finely and stir evenly into the above vegetables.
Season with the salt and ground peppercorns.
Place the aubergine shells, the tomato shells, and the mushroom caps on a flat metal tray or cookie sheet.
Stuff shells and caps with the aubergine/tomato/mushroom/parsley mixture, smoothing off the tops. Note: If you have leftover mixture, stuff some more mushrooms or tomatoes. After cooking, you can always refrigerate them and have them the next day. They also freeze well. b
Sprinkle breadcrumbs over the top of the stuffed vegetables; then drizzle olive oil (or butter) over the breadcrumbs.
Cook in a 375-degree Fahrenheit (190-degree Celsius) oven for approximately 30 minutes.

Serves 4 persons as an appetizer (increase the mushrooms to four) or as an entree, if you also add a stuffed red pepper (see above).


No changes to the recipes, edited only to highlight certain words and remove a double period
Last edited by HawkEyes1 on Wed May 28, 2008 12:13 am, edited 5 times in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Sun May 25, 2008 7:40 pm

BLACKBERRY AND APPLE CRUMBLE (CRISP)
Instead of rhubarb, substitute blackberries and apples in Fin's Rhubarb Crumble on p.6.

Again this is delicious served with a large dollop of freshly whipped cream.



BAKED APPLE WITH MAPLE SYRUP, WALNUTS, AND RAISINS (OR DRIED CRANBERRIES)

Ingredients:
Apples (1 per person)
Walnuts
Raisins or Dried Cranberries
Maple Syrup

Method:
Core apples almost to the bottom, but leave sufficient flesh so that the other ingredients do not fall through.
Place in a Pyrex dish or similar type of container that can stand the heat from an oven.
Stuff apples alternately with the walnuts and raisins or cranberries.
Drizzle maple syrup over the apples and bake in a 400-degree Fahrenheit (205-degree Celsius) oven for approximately 20 minutes until soft. You may also want to baste the apples a couple of times with the maple syrup during the cooking. Some people like to add a knob of butter to the juices and syrup, but this is not necessary.

Note: If you do not have any maple syrup, you can substitute a sugar/water solution or Tate & Lyle's Golden Syrup. But, you cannot beat a good Vermont maple syrup for this recipe! You can also substitute pecans or hazelnuts in this recipe for the walnuts.

Serving suggestions:
As it comes straight out of the oven.

For a dinner party, let the baked apples cool a little and then serve with a large dollop of freshly whipped cream. Garnish with a sprig of fresh mint straight from your garden. This will look very attractive, if you have chosen colourful apples, such as a Gala or Cox's Orange Pippin.
Last edited by HawkEyes1 on Mon May 26, 2008 7:06 pm, edited 1 time in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby mr_markham » Sun May 25, 2008 10:47 pm

nbrado wrote:Image

BAILEY'S IRISH CREAM CHEESECAKE

3/4 lb. coconut or digestive biscuits
3/4 c. butter

FILLING:

1/2 lb. cottage cheese
1/2 lb. cream cheese
2 tbsp. cold water
1 env. unflavored gelatin
Juice and rind of 2 lemons
6 tbsp. Bailey's (or chocolate-flavored) liqueur
1/2 pt. whipping cream
2 egg whites
1/4 lb. powdered sugar
2 oz. melted chocolate

To make crust: Combine coconut or crushed biscuit crumbs with melted butter. Press into spring form pan. Chill.

To make filling: Sieve cottage cheese. Mix with cream cheese, and beat well. Mix gelatin with cold water, and let set 5 minutes. Heat over hot water to dissolve. Blend into creamed mixture. Add lemon juice and rind, and continue beating until mixture is very smooth. Beat in liqueur. Beat whipping cream, and fold into cheese mixture. Beat egg whites until stiff; gradually add sugar. Carefully fold egg whites into batter. Pour into crumb crust. Refrigerate 6 hours.

To serve: Drizzle melted chocolate over surface of cheesecake just before serving.


HOLY. FREAKING. GOD.
how good does this sound???? *drooling sounds*
If we can hit that bullseye, the rest of the dominoes will fall like a house of cards. Checkmate!
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Tue May 27, 2008 5:20 pm

Here is a de luxe version of that old war-time favourite of our grandmothers or our great-grandmothers from a distant time when you couldn't waste one singe scrap of bread. Apart from making breadcrumbs or croutons, there was the famous Bread and Butter Pudding (soft and crispy) or the infamous Bread Pudding (which could be like a rock). Now the former often appears on the menus of fancy restaurants on both sides of the Atlantic but in a different guise, often under another name, and "tarted up" as people would say in the US. If you go with the light cream and brioche version, it really is extraordinary, but even the 0% fat milk and plain French or Italian bread version is very good and even good for dieters.

Here then is my special version, guaranteed to have you and your dog licking the plate afterwards:

BREAD AND BUTTER PUDDING DE LUXE
Leftover Bread, Challah, or Brioche
1-2 Apples
Handful of Raisins
Handful of Walnuts, Pecans, or Hazelnuts
Butter to spread on Half of the Bread, Challah, or Brioche
1 cup of Milk or Light Cream
1 Egg
Demerara or Granulated Sugar
Grated Nutmeg

Method:
Slice bread, challah, or brioche and then cut into small triangles and divide into two parts.
Layer one half of the bread over the bottom of a baking dish.
Core and slice apples (not necessary to remove peel) and distribute over the bread layer.
Sprinkle half the raisins and half the nuts over the bread layer.
Butter the remaining triangles of bread on one side only.
Layer the bread evenly over the top of the first layer of bread, apples, raisins, and nuts, butter-side up.
Beat the egg into the milk or cream and pour evenly over the bread layers in the pan.
Sprinkle the Demerara sugar over the top bread layer.
Grate nutmeg over the top of the now sugared and buttered top bread layer.
Finally, sprinkle the remaining raisins and nuts evenly over this top bread layer.
Bake in a 400-degree Fahrenheit (205-degree Celsius) oven for approximately 20-25 minutes, until top layer is golden brown.

Serving Suggestion:
Just as it comes out of the oven.

Served hot, warm, or cold with a large dollop of freshly whipped cream or creme fraiche. Heavenly!
Last edited by HawkEyes1 on Wed May 28, 2008 12:25 am, edited 1 time in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Tue May 27, 2008 7:11 pm

BREADCRUMBS AND CROUTONS FROM LEFTOVER FRENCH OR ITALIAN BREAD
You do not need to purchase these items from your local supermarket, when you can make them quickly and inexpensively at home.

Breadcrumbs for Savoury Dishes

Ingredients:
Leftover or Stale Bread
Dried Thyme or Oregano and/or Parsley
Sea Salt
Freshly Ground Peppercorns (optional)

Method:
Bake slices of bread for approximately 10 minutes in a 400-degree Fahrenheit (or 205-degree Celsius) oven.
Cool on a cake rack, then break into small pieces, and put into a food processor together with the herbs, sea salt, and pepper.
Grind until the bread has reached the consistency of fine breadcrumbs.
Store in an airtight container until needed for your favourite recipe.

Variation:
For Italian dishes, you can added finely grated Parmesan Cheese to the breadcrumb mix.


Croutons for Salads

Ingredients:
Leftover or stale French or Italian bread
Olive Oil
Rosemary (or your favourite herb, such as Parsley, Oregano, or Thyme, whatever you have to hand)
Sea Salt
Freshly ground Peppercorns (optional)

Method:
Cut bread into approximately 3/4 of an inch cubes.
Finely chop the herbs, add the sea salt, and pepper.
Mix these ingredients into some olive oil sufficient to coat all of the cubes of bread.
Toss the cubes of bread in the olive oil mixture and place on a baking tray.
Bake in a 400-degree Fahrenheit (205-degree Celsius) oven for approximately 10-15 minutes until golden brown.
Place on a cake rack until cool, then store, and use as needed, but best on the day when freshly baked.

Serving Suggestion:
Sprinkle croutons on the top of your favourite green salad after you have added the dressing. Adds terrific crunch and flavour to a blah salad.

Croutons are an essential addition to top an old-fashioned Caesar Salad.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby beachy » Wed May 28, 2008 7:17 am

nbrado wrote:Image

BAILEY'S IRISH CREAM CHEESECAKE

3/4 lb. coconut or digestive biscuits
3/4 c. butter

FILLING:

1/2 lb. cottage cheese
1/2 lb. cream cheese
2 tbsp. cold water
1 env. unflavored gelatin
Juice and rind of 2 lemons
6 tbsp. Bailey's (or chocolate-flavored) liqueur
1/2 pt. whipping cream
2 egg whites
1/4 lb. powdered sugar
2 oz. melted chocolate

To make crust: Combine coconut or crushed biscuit crumbs with melted butter. Press into spring form pan. Chill.

To make filling: Sieve cottage cheese. Mix with cream cheese, and beat well. Mix gelatin with cold water, and let set 5 minutes. Heat over hot water to dissolve. Blend into creamed mixture. Add lemon juice and rind, and continue beating until mixture is very smooth. Beat in liqueur. Beat whipping cream, and fold into cheese mixture. Beat egg whites until stiff; gradually add sugar. Carefully fold egg whites into batter. Pour into crumb crust. Refrigerate 6 hours.

To serve: Drizzle melted chocolate over surface of cheesecake just before serving.



Just wanted to say that I made this for guests over the weekend using amaretto instead of Bailey's, and it was to die for. It is not that I am such a great cook; it's just a terrific recipe.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Thu May 29, 2008 4:44 am

Tonight I made a pizza very quickly, and thought I would share my recipe with you all:

PIZZA WITH PROSCUITTO, MUSHROOMS, AND OLIVES


Ingredients:
Pizza or leftover bread dough (I used some pizza dough from our local cooperative)*
Tomato Sauce (made earlier with tomatoes, onions, garlic, and lemon oregano)
Cheddar & Gorgonzola Cheeses (or other good melting cheeses)
2 slices of Proscuitto (you could also use other kinds of ham or pepperoni)
2 large Mushrooms (I used shitake, but crimini or button mushrooms would work just as well)
Black Kalamata Olives
Olive Oil
Oregano

*If you do not have time to make or cannot find pizza dough in your local supermarket, use Middle Eastern pita bread instead.

Method:
Roll out pizza dough into a large circle to the desired thickness (recommend verry thinly, as dough will expand during the rising period).
Lay the dough on a baking stone or a lightly greased cookie sheet and allow to rise for approximately 1/2 hour in a warm location.
When risen, spread tomato sauce evenly over the dough.
Grate cheeses and lightly cover the tomato sauce on the dough.
Tear slice of proscuitto into small pieces and arrange in concentric circles over the cheese.
Slit olives lengthwise into two, removing the pits, and arrange decoratively between the proscuitto pieces.
Slice mushrooms thinly and also arrange on the top of the dough.
Drizzle olive oil lightly over top of all of the the ingredients.
Sprinkle the tiny oregano leaves (chopped if larger) over the olive oil.
Bake in a 450-degree Fahrenheit (230-degree Celsius) oven for approximately 15 minutes or until dough is golden brown.

Serving Suggestion:
You can make individual pizzas or large family-size pizzas, by just altering the quantities above. I usually make mine for two persons in rounds approximately 10" in diameter, but you could also make them in squares or rectangles.

Serve with a green salad (with vinaigrette dressing) and a glass of your favourite Italian wine. A Pinot Noir would go very well with this hearty pizza, but in the summer a glass of cider or a nice cold lager would work equally well.

Variation:

VEGETARIAN PIZZA WITH RED PEPPERS, MUSHROOMS, AND OLIVES

Follow the recipe above but leave out the proscuitto and substitute sliced red peppers instead.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby pike1 » Thu May 29, 2008 7:00 am

HawkEyes...how do you expect me to have time to cook all these wonderful dishes when I`m spending time reading the J4M forum? :lol: :lol:
"Always tell the truth.That way you don`t have to remember what you said"[Mark Twain]

The 3 Arguidos Cookery Book : great recipes!

viewtopic.php?f=16&t=3620&p=355600#p355600
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