Pizza Napoletana Recipe

The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations. With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.Here the recipe for you...

Ingredients :

•     Pizza dough -- 1 recipe
•     Peeled whole tomatoes, drained -- 1 (14-ounce) can
•     Olive oil -- 1 tablespoon
•     Oregano -- 1/2 teaspoon
•     Salt and pepper -- to taste
•     Fresh buffalo or cow milk mozzarella, sliced into thin rounds -- 1 pound
•     Olive oil -- for drizzling

Method :

    1. Make the pizza dough according to directions. Set a pizza stone in the oven and preheat to 500°F.

    2. Put the tomatoes through a food mill or pulse them lightly in a food processor or blender., leaving them a little chunky. Stir in the 1 tablespoon olive oil, oregano, salt and pepper.

    3. On a lightly floured work surface, roll the dough one-half of the dough into a 13-inch round. Transfer the round to a floured pizza peel. Spread about 1/2 cup of the tomato sauce over the dough, starting in the middle and working in a circular motion outward. Leave a 1-inch border around the edge of the dough.

    4. Lay half of the mozzarella slices evenly over the pizza, sprinkle it with salt and pepper and drizzle with a little bit of olive oil.

    5. Slide the pizza onto the pizza stone and bake until cheese is melted and the crust is cooked through and browned, about 7 to 9 minutes.

    6. Remove from oven, cut into pieces and serve immediately. Repeat with remaining dough.

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Famous German Recipe : Marzipan recipe

Marzipan is traditionally made in Northern Germany.Enjoy the recipe here....

Ingredients :

•     3 egg whites
•     8 ounces blanched almonds
•     2 cups confectioners' sugar
•     1 teaspoon almond extract
•     3 drops any color food coloring (optional)

Directions :

•     Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.

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Spanish Seafood Paella Recipe

The sea is lapping just by your feet, a warm breeze whips the tablecloth around your legs and a steamy pan of paella sits in front of you. Shrimp, lobster, mussels and cuttlefish combine with white rice and various herbs, oil and salt in this Valencian dish to send you immediately into holiday mode.There are as many versions of paella as there are cooks in Spain! If you like seafood, try this paella recipe.

Ingredients:

•     2 1/2 lbs chicken parts
•     1/4 cup olive oil
•     1 medium onion, finely diced
•     4 garlic cloves, minced
•     2 teaspoons salt
•     fresh ground pepper
•     1/2 teaspoon paprika
•     1 large red bell pepper, roasted, peeled, seeded, and diced
•     1/2 cup sliced green onion
•     1 lb squid, cleaned, sacs cut into rings
•     1/2 teaspoon saffron thread
•     1 lb large raw shrimp, peeled and deveined
•     3 cups short-grain rice (preferably Spanish or Italian)
•     6 cups warm chicken stock
•     1 1/2 lbs small live clams
•     1 cup frozen peas

Directions:

    1. With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.

    2.Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.

    3. When the onion begins to sizzle, increase the heat to medium.

    4. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a 

        little of the salt, pepper and paprika as they cook.

    5. As they brown, move the chicken pieces to the outside of the pan to make room for more in the 

         center.

    6. When all the chicken has lost its raw color, add the squid, peppers, green onion, and the 

         remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it 

         with the oil.

    7. Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).

    8. Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged 

        side down.

    9. Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the 

        top halfway through the cooking time.

    10. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the 

           excess liquid in a few minutes.

    11. Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.

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Singapore Style Chili Crab Recipe

This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy.Chili crab is a seafood dish originating from Singapore. The recipe was created in 1950 by Singaporean chef, Madam Cher Yam Tian with her husband...Enjoy the Yammy Recipe...

Ingredients for Singapore Chilli Crab:

•     1 lb (450g) mud crabs or soft shelled crabs
•     4 tbsp plain flour if using soft shelled crabs
•     3 tbsp vegetable oil*
•     8 cloves garlic, roughly chopped
•     8 fresh red chilli, roughly chopped
•     1 egg
•     2 spring onions (scallions), cut into finger length
•     1 tsp freshly squeezed lime or lemon juice
•     1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying

Mix together for Sauce :

    1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method :

    1. Heat the oil in a wok or shallow saucepan over high heat.

    2. Add garlic and stir-fry for 1 minute.

    3. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start
        turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

    4. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and
       stir in scallions.

    5. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden
        brown and crispy. Make the sauce as above, but omit the mud crabs.

    6. Toss soft shelled crabs in sauce just before serving.

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Famous Canadian Recipe : Real Poutine reecipe

Poutine is a fast food dish that can now be found across Canada...Enjoy the Most famous recipe from Canada...
 

 
Ingredients :

•     1 quart vegetable oil for frying
•     1 (10.25 ounce) can beef gravy
•     5 medium potatoes, cut into fries
•     2 cups cheese curds

Directions :

    1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is   

        heating, you can begin to warm your gravy.

    2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in 

        batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined 

        plate to drain.

   3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries 

       and cheese, and serve immediately.

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Most Famous Food in Thailand : Thai Papaya Salad Recipe (Som Tam)

Som Tam (Green Papaya Salad) is a very popular Thai dish. In fact, it's the most popular salad in Thailand, and is especially loved by women. Thai Papaya Salad or Som Tam is popular throughout Southeast Asia. It's a refreshing, healthy salad that combines sweet, sour, salty, and spicy into one harmonious dish. Making Papaya Salad is more of an art than a science, and you will quickly settle on your own balance of ingredients to make it to your taste. This recipe is designed to be a good starting point to try out first.Enjoy the recipe...

Ingredients :

•     1 clove of garlic
•     2 chilies - or as much as you like.
•     ¼ cup roasted peanuts
•     ½ cup tomatos
•     ½ cup green beans
•     2 tablespoons lime juice
•     2 tablespoons palm sugar
•     2 tablespoons of fish sauce
•     2 cups of shredded green papaya

Preparation :

•     Shred green papaya
•     Slice tomatos
•     Chop green beans
•     Slice Lime

Cooking :

•     Put garlic and chili peppers into mortar, smash it into small pieces
•     Add peanuts, smash it into small pieces
•     Add palm sugar, pound it until it mixes well together
•     Add lime, fish sauce, pound it until it mixes well
•     Add green papaya and green bean and pound until it mixes well

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Famous Recipe in Britain : Easy Shepherd's Pie Recipe

Some might say England’s greatest inventions were the steam engine and the Jaguar E-Type. We like to think shepherd’s pie -- minced lamb topped with mashed potato. One of the quickest and easiest supper dishes is a recipe shepherds pie. As you can see with this easy Shepherds Pie recipe, traditionally the pie is made with ground lamb, but if using ground beef it would be called a Cottage Pie. However, the recipe is the same for both.Enjoy the recipe...

Ingredients:

•     2 lb / 900g potatoes, peeled and quartered
•     6 tbsp milk
•     1 stick / 110g butter, cubed + 1 tbsp for the sauce
•     Salt and ground black pepper
•     1/2 tbsp lard or dripping
•     1 cup/ 115g chopped onion
•     1 cup / 115g finely diced carrot
•     1 clove garlic, minced
•     2 cups / 450g ground/ minced lamb
•     1 pint / 600 ml beef stock
•     1 cup / 115g chopped white mushrooms
•     2 tbsp finely chopped flat leaf parsley
•     1 tbsp all-purpose flour
•     1 cup/ 115g grated Cheddar Cheese

Preparation:

    1. Heat the oven to 375°F/190°C/Gas 5

    2. Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.

    3. Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.

    4. Add the ground lamb and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes.

    5. Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins.

    6. Place the meat sauce into an 8"X 3"/ 20cm X 7cm deep ceramic or glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 - 35 mins until the surface is crisp and browned. Serve immediately.

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