Quattro Formaggi (Four Cheese) Pizza

noemi — Fri, 16 Sep 2011 07:12:24 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.

Pizza is an all time favorite especially if it has cheese in it or four cheeses in it. It is actually easy to prepare and even your kids can dish this up in no time. Quattro formaggi of course means four cheese, and traditionally those four cheeses include mozzarella, Gorgonzola, Parmesan, and a fresh creamy cheese such as Robiola or Stracchino. Bravo Ristorante Italiano whipped up favorite Italian dishes at The Maya Kitchen recently. Chef Edgar Nama deftly prepared buttery Risotto Bravo, creamy Raviolli Con Spinachi, velvety PannavCotta, fall-off-the-bone Osso Buco, thin and crispy Quattro Formaggi Pizza, healthy Minestrone Alla Milanese and rich Pasta with Tuna Tuscan. I will share these other recipes in another entry.

Here is the recipe. Remember you can always buy pizza dough at the frozen section of the supermarket. You can always make your own pizza dough . This recipe uses gorgonzola, parmesan, mozzarella and cream cheese. You can always use other cheeses such as stracchino, fontina or ricotta

120 g Pizza dough, prepared or make your own pizza dough
10 g cheese, cream
24 g cheese, gorgonzola
12 g cheese, parmesan grated
74 g cheese, mozzarella
62.5 g olive oil

1. Pre heat the oven to 400°F or 205°C.
2. Top the pizza dough with all the cheeses and place into oven.
3. Bake for 10-15 minutes in a regular oven.

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KEEMA KOFTA (Meatballs with Spicy Onion Sauce)

noemi — Wed, 27 Apr 2011 16:48:08 +0000

Dear readers,

Favorite Indian cuisine expert Kanchan Sandhwan shared Mediterranean Kebab recipes which is quite a delight considering there are few courses offered on this.

1) Wash keemo (ground meat) and strain water well. You can use ground chicken breast, lean pork or beef sirloin.

2) Add 1 teaspoon minced garlic, two tablespoon minced ginger, one teaspoon julienned green chili and 1 teaspoon each of coriander powder, cumin powder, garam masala and iodized salt.

3) Bind into small round balls and in a frying pan shallow fry them slowly like kebabs so that they don’t break or steam cook them for less calories.

GRAVY

1) Dice 2 onions and fry in a 5 teaspoons canola oil till brown.

2) Add 1 teaspoon minced garlic; 1 tablespoon julienned green finger chili; 4 pieces skinned, seeded and diced tomatoes; and 1 tablespoon tomato sauce.

3) Add 1 teaspoon each turmeric powder, coriander powder, red chili powder, cumin powder, garam masala and rock salt to taste.

4) Add the koftas into the gravy.

5) Add water to desired consistency and stir. Gravy should be mixed well.

6) Cover with a lid and on slow fire let the kofta cook till ready (keep stirring occasionally as and when needed)

7) Serve hot with rice or parathas… ——————