Month: November 2017

Homemade Pizza Recipe

Since the time I have learnt how to make a Pizza 🍕 at home, trust me! This recipe will make your jaw-dropping 😵😱 once you learn the technique of how its done. The pizza crust is soft and crisp on the edges. A great motivation to learn how to make homemade pizza with customized toppings.

Making a pizza dough from scratch seems a bit tricky for first timers but its encouraging and promotes opportunities to learn the art of cooking. One can prepare the dough at least one day ahead and freeze them.

 

Preparation time: 20 minutes + rising 1 hour

Cooking time: 25-30 minutes

Makes : 10 to 11-inch / 26 to 28-cm

Serves: 1-2

Appliance: Oven

 

Ingredients

For the dough

Bread Flour – 1 cup / 175 g

All-Purpose flour for dusting

Salt – 1/4 tsp

Water – 1/4 cup / 100 ml

Yeast – 1 tsp

Sugar – 1/2 tsp

Olive oil – 1 tbsp

Parchment paper of 12 cm

 

Toppings

Tomato sauce – 3 to 4 tbsp

Mozzarella cheese balls / Bocconcini cheese – 125 g

Chicken breasts – 200 g , pan-fried (if using prawns – less than 250 g shelled, raw)

Chicken breast IMG_9191

Capers – 7

Jalapeno (non-spicy) – 7

Shallots -2 , cut into round thin slices

Nando’s Peri-Peri Sauce (medium) – 3 tbsp

Cherry tomato – 7, halved

Mini peppers / Bell pepper – few pieces, chopped

Olives – 3, pitted

Garlic paste – 1/2 tsp

 

Directions

Making the Dough:

1. In a cup with warm water dissolve sugar and yeast. Mix and let stand for 5 minutes at the kitchen counter or in a warm place until it turns frothy. Add Olive oil and mix.

Yeast mixture

2. In a bowl with bread flour and salt, make 2 wells and pour the yeast mixture. Stir in the flour using your hands to combine the dough. If its dry just add 3-4 tbsp more water till all the flour comes together.

Dust a work surface or large wooden cutting board with all-purpose flour and remove the dough. Knead the dough by rolling it forward and backward to push and pull using the heels of your hands. Do this for 5 minutes, it must be elastic and non-sticky.

Kneading

3. Place the dough in a lightly greased bowl of oil. Cover with double layered towel to proof for 45 minutes(*see notes). The dough will double in size.

4. Dust the work surface with all-purpose flour and remove the dough from the bowl. Give it a good punch to let any air out and work on it for 5 minutes (you can separate the extra dough at this point and freeze)

kneading 2

Place it in the greased bowl just as in step 3, covered with towel or cling film and proof or rise for another 15 minutes.

 

Roll out the dough:

5. Lightly dust the work surface/board with all-purpose flour, then roll it out using your hands or rolling-pin into a rough circle. When it gets unmanageable transfer to a parchment paper of 10-cm depending on the size of pizza.

Making Pizza

 

 

 

 

 

 

 

 

6. Roll the dough into 1/4 inch thick or less. Prick the pizza base all over with a fork.

roll the dough

Topping the Pizza:

7. Spoon few tablespoons of tomato sauce into the center of pizza and spread it throughout the base to the edges using the back of the spoon.

Then, top it with thin slices of cheese. Add other toppings of choice as mentioned above along with thin strips of chicken.

Pizza toppings | Mozzarella cheese, tomato sauce

 

8. Preheat oven to 200 degree Celsius (400 degree F) for 5 -10 minutes. Place the pizza on parchment paper carefully on the low rack. Bake on convection mode for 25 – 30 minutes or until the sides have turned slightly brown (*see notes).

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The first pizza I made was the Prawn Pizza with mozzarella cheese, some greens, capers, olives and peri-peri sauce. Delicious soft and crisp crust which I would recommend for all the seafood lovers.

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Notes:

*You can use all kinds of toppings for your pizza. But, it is best not to load it with too much of toppings otherwise the pizza base might get underdone.

* If you live in a colder climate, place the covered bowl in a larger bowl of warm water (not too hot) or near the heater. It might take a longer time to rise.

*I have used Bocconcini  cheese i.e mini mozzarella cheese in my chicken pizza, the size of an egg, hence one wouldn’t notice the cheese. My prawn pizza is topped with large mozzarella cheese balls which I would always prefer using.

*Chicken breasts can be pan-fried while waiting for the dough to rise.

* In case the temperature is too high reduce temperature to 175 degree Celsius (350 degree F) after 10 minutes.

*For more servings, double or triple the dough ingredients and portion the dough in Step 4 depending on the size of pizza. Wrap it with clingfirm and freeze for another day.

 

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✍ Sherryl

 

 

 

 

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Easy Caramel Pudding

This is an easy caramel pudding dessert that includes just 5 ingredients with a Malaysian twist of adding caramel of palm sugar also known as ‘Gula Melaka’ in Malay. Making a quick recipe with few basic ingredients that I could put together with less effort was my intention. It is creamy, delicate and irresistible for an after-meal dessert.

For a caramel pudding with fruity flavor please refer to my previous post on caramel orange pudding.

 

Preparation time: 5 minutes

Cooking time: 30 – 45 minutes

Serves: 4

Ingredients

Caster sugar – 50 g

Eggs – 3 large

Milk (pasteurized) – 1 cup, room temp but not hot

 

For the caramel:

Palm sugar – 50 g (*see notes)

Water – 1/4 cup

 

Directions

1. Preparing the caramel :

Break the palm sugar into small pieces and place them in a heavy-bottomed pan.

palm sugar_9048

Add water and heat the mixture gently on medium heat stirring until it all dissolves. Continue until the syrup boils.

melting palm_9050

Pour them using a strainer into ramekins immediately or any container of choice. Since palm sugar contains some particles its best to strain them. It will turn sticky if you leave it at room temperature for longer so transfer into ramekins immediately. Reserve the ramekins.

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2. In a small bowl, whisk the eggs and sugar. Strain through a sieve, add milk (or you can  strain after adding milk) and pour into the ramekins.

Eggs and milk

Cover the ramekins or containers with Al-foil.

caramel_9094

3. If using the method of steaming on stove top use the method shown here 

Place 2-inch water in a large wok or heavy-bottomed pan. Place ramekins over a 2-inch stand just touching the water level. Cover with a tight fitting lid and cook on medium-high for 30 – 40 minutes or just until set. Turn off heat and let it sit for an hour.

4. If using a convection oven to bake:

Preheat oven 150 degree Celsius (300 degree F / Gas 2). Place ramekins in large rectangular glass baking tray with hot water halfway up the sides of the dishes. Cover the whole tray with a Al-foil again and bake 40-45 minutes.

Let it sit for 10 minutes in the oven without letting any air out. Then check if they are firm or set.

5. Remove the ramekins and leave to cool. Chill them for 4 hours or until they are cold enough before serving.

Run a knife between the edge of each ramekin. Place a plate over the ramekin, holding the plate in one hand and other on ramekin carefully invert. Tap the ramekin base shaking them gently and lift.

caramal pudding_9106

 

Notes:

*If you cannot find palm sugar replace it with sugar.

 

Please help us with your views on my posts for any improvement by commenting below or messaging me on FB page here >> Delicious Sweet Aroma. Do remember to Like and Share my recipes with your friends. Happy Thanksgiving with your loved ones🌾🌹. Have a great weekend! 😇

Sherryl❤

 

 

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Fish Fillet Recipe

No-bake recipe of dory fish fillet seasoned and coated with egg, flour and breadcrumbs. One can serve these as party snacks with tartar, mayonnaise or mustard dips. For accompaniment as mains serve them with some greens. An even easier and quick way is making a fish fillet sandwich. You can also serve them on a slice of baguette topped with sauce during a weekend get-together party.

Preparation time: 25 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients

Vegetable oil for deep frying

Dory Fillet – 1 large, salted and sliced as shown below

Eggs – 2, lightly whipped and salted

All-purpose flour – 1/2 cup or more as required to coat

Breadcrumbs – 1 cup

 

Directions

1. Sprinkle some salt over the fillets. Cut the fish fillet into long diagonal strips of 2 cm / 1.5-inch wide using a long sharp knife.

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2. In one shallow bowl whisk 2 eggs with a fork, add 1/4 tsp salt. In a zip-lock bag with flour, season lightly with salt. Place breadcrumbs in another bowl.

Coating mixture
Whisked Egg, Flour in a zip-lock bag & Breadcrumbs

 

 

 

 

 

 

 

 

 

 

 

 

3. Dip fish strips into the egg, coat well turning sides. Place few of them in the bag containing flour and shake to coat.

Dip them again in egg.

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Lastly, coat them with breadcrumbs. Place them on a plate.

 

 

4. Heat 1-inch oil in a deep-bottomed container on medium (induction #6). When its hot enough a small piece of breadcrumb sizzles. Add the fish strips in batches not to overcrowd.

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Fry for a minute  and turn side until it turns slightly dark brown. Drain using a slotted spoon on a kitchen paper towel.

 

5. Serve hot with lemon wedges or sauces of choice.

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The idea of making a quick sandwich popped into my mind. I grabbed some fish fillets and used the wholegrain bread I had in the fridge. I toasted each slice in the pan for 2 minutes, just enough to get a light crisp. Then, I spread it with mustard sauce and topped it with cherry tomatoes stuffed with fish fillet. This was filling and was quick and easy. You can also add some pickles and veggies to make it a perfect low-cal meal. If your having a party at home serve it in small portions to make an elegant appetizer.

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More Seafood recipes hover and click below:

Fish Fillet with Couscous 🐟

Fish Fry Chili Paste (Meet-Mirsang) 🐟

Coconut Shrimp Fry 🦐

Sweet Chili Prawns 🦐

Prawn with Coconut Milk 🦐

 

 

Thank you for visiting Delicious Sweet Aroma! – Sherryl ☺

 

Stay Healthy!🌻💐

 

 

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Lasagna

Today, I am posting this recipe of classic lasagna, everyone’s favorite. It’s a great comfort food and can be prepared to please a small crowd or for potluck parties.

Thanks to my lovely cousin who gave me this idea of making a lasagna. She loves it and I hope to see her try this recipe.

 

Preparation time: 25 minutes (includes layering)

Cooking time: 70 minutes

Requirement: Baking dish 9*28-cm / 4*11-inch

Serves: 4

Ingredients

Lasagna sheets – 6 or more

Jamie Oliver lasagne sheets

Beef mince / ground – 500 g

Butter for beef + 75 g bechamel sauce + coating the baking dish

Onion – 1 large, thinly diced

Garlic cloves –  2, finely chopped

Celery leaves / stick – 1/2 cup / 1 stick, finely chopped

Shredded carrot – 90 g

Nutmeg – 1/4 tsp (grated)

Pepper powder – 1 tsp

Salt

Tomato puree / sauce – 470 g / 6 small

Mozzarella / Parmesan Cheese – 50 g or more

 

Bell peppers – 1

Cherry tomatoes – 10 to 15, cut into halves

Bechamel sauce / White sauce: Balloon whisk is required

All-purpose flour – 4 tbsp

Hot Milk – 2 cups

Salt to taste

 

 

Directions

1. Preparing the beef:

Melt a small slice of butter in a large wok or pan at medium high heat, add onion and fry till translucent, then add garlic. Fry for a minute. Add carrot and celery. Mix and fry for 2 minutes. Stir in the beef breaking it up and brown until just changing color, but not hardening.

Beef mince filling

Add pepper powder, salt, nutmeg powder and tomato puree/paste, mix well. Cover and cook for 5 minutes or until all the water oozes out. Uncover and cook till all the water is gone.

Beef mince filling2

2. To toast the bell peppers: Heat a pan on high and place the skin side facing down. Toast them until brown. It can also be baked whole in the oven for few mins until its brown.

bell peppers

Cut into pieces of desired size and reserve with cherry tomatoes.

3. To prepare the Bechamel Sauce:

Melt 75 g butter in heavy-bottomed saucepan. When foaming stir in the flour and cook over gentle heat for about 2-5 minutes without letting it brown. Take it off the heat and add all the milk at once, whisking very well.

When all the flour and butter have been combined with no lumps, return to the heat and slowly bring to a boil whisking all the time. When it comes to the boil add salt and simmer gently for 2-3  minutes.

Bechamel Sauce or White sauce | Lasagne sauce | Delicious Sweet Aroma

4. Layering:

Spoon the white sauce into the buttered baking dish. Cover with lasagne sheets and spread the beef mince.

Add another layer of bechamel sauce, top it with bell peppers and cherry tomatoes. Continue with the beef mince. Repeat twice more, finishing with a layer of white sauce covering the whole top.

Sprinkle with mozzarella cheese and bake on convection mode in a preheated oven at 180 degree Celsius for 20 – 30 minutes.

Convection oven baking lasagne

5. After 30 mins if the top layer has not browned, increased the temperature to 200 degree Celsius (Gas 4) for 5 more minutes or until brown and bubbling.

6. Let stand for 5 – 10 minutes to settle and firm up before serving.

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My thoughts on this recipe 👉👉 I would recommend making the first step of this recipe a day in advance and freezing it to reduce time.

 

Cook’s tip:

* If you plan on making a day in advance, cover it with a foil and store it in the fridge. It might take longer to bake since it’s cold.

*Making few days in advance: Assemble it and bake it. Store it in the freezer unless you would want to use it within 2 days. Re-heating tastes better and might need more time to heat. So make sure you pop it in the oven without defrosting otherwise it might turn watery.

*Cover with a foil while re-heating and that’s when it comes handy when you don’t want your frozen lasagna to be browning on top and cold inside.

 

Hope you will love making this recipe. Please share your thoughts on comments below 👇 Untill my next post.. Bye! 👋 ☺

 

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Semolina Pancake / Dosa

Apart from being a delicious Semolina dosa or crepe one thing I like when I prepare this recipe is never have to think about soaking rice for 3 hrs, making a paste by blending it or going through my pantry to check if I have enough rice stocked up. Most recipes of Indian crepe or dosa needs to go through a fermentation process for a fluffy batter and this is one of the recipes which can be prepared within minutes, without going through the hassle of what kind of rice grain is required for it.

If you are trying this for the first time, make sure you have the right appliance or griddle with even heating. My first attempt was a hit and was on a portable hotplate which later got damaged over time and thereafter my pancakes were not cooking evenly.  That’s when I realized my pan was also damaged (thus pancakes turning sticky on the base). However, I managed to get a good tawa made for induction cooking (fits perfectly on my induction hob) after browsing through stores.

When I made my first beautiful semolina crepe with a dip of Asafoetida chutney and tomato rasam (my hubby prepared this – I wished I had taken pictures but I guess will have to wait for the recipe until he does it again 😋)

first pancake_IMG_7608

 

Appliance needed: Crepe pan/Tawa with tight-fitting lid, 25 cm non-stick

Preparation time: 10 – 15 minutes

Cooking time: 45 minutes

Makes: 10 – 12

Ingredients

Olive oil / Veg oil / Ghee 

All-purpose flour / Maida – 1 cup 

Semolina (fine) – 2/3 cup 

Salt – 1/2 tsp

Water – 2 1/2 cup 

Yogurt – 1/2 cup

Milk (pastuerised) – 1/2 cup

Shallot for coating the pan with ghee (*see here) – cut through the belly into half / through its root

Seasoning:

Mustard seeds – 1/4 tsp

Curry leaves – 1 long strand

Cumin Seeds – 1/2 tsp

Kashmiri red dry Chili – 2, halved

 

 

Directions

Preparing batter:

1. In a large bowl, Mix together flour, semolina and salt. Add water stirring between each addition until it is smooth without lumps.

Pour yogurt and milk . The batter must have a pouring consistency. Mix well and set aside.

Ingredients

Seasoning:

2. Heat a small container until hot coated with 1 tbsp veg oil , add mustard seeds. Once they sputter, add cumin, curry leaves and dry chilies. Toss it for half a minute and pour it into the batter.

Seasoning- semolina dosa

Mix the batter. Unfortunately I missed taking picture after seasoning but will update it the next time I make it. 🙂

Crepe Preparation:

3. Heat a crepe pan or omelette pan until hot, then rub around the inside of the pan using the shallot pierced onto a fork.

4. Using a large ladle pour about 100 ml or 1/4 cup (depending on the size of your griddle) into the center, then immediately tip the pan to coat the base evenly to form a thin base.  Drizzle some ghee along the sides. Cover with a tight-fitting lid and cook the pancake for 6 minutes on medium-high heat (induction  stove 6).

The pancake or dosa must be set entirely on the top and the sides must turn slightly brown.

pancake on a griddle_IMG_8963

5. Using a spatula, loosen the pancake off the griddle. Lift it off and place it on a flat/serving plate (*see notes).

Repeat with the remaining batter from step 4 to make as many pancakes needed.

lifting off crepe IMG_8962

Serve hot with any dip. My husband prepared coriander chutney to accompany the Semolina Dosa. I make this quiet often on weekends when we can relax and not use too much of our time in the kitchen. You can double the recipe for more pancakes and store left-over batter in the fridge to be used the following day.

semolina dosa IMG_8980

If you add more flour the pancakes become less brown in colour.

Semolina crepe_IMG_8982

 

 

Notes:

* To grease the pan with oil or ghee click here and check under directions 3-4.

* If your making the pancakes in advance, fold them in quarters and place them in an insulated box to keep them warm.

pancake in a insulated box _IMG_8954

*While lifting off or removing the pancake decrease heat and when pouring batter increase heat.

 

Stay Healthy! 🙂

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