As I told you before in my previous post that you gonna find lots of pizza posting in my recent post. As i made lots of pizza base for holiday stocking. So here is one pizza with two variation as one of my boy favourite pizza is the cheesy one than i made it half – half. Half cheesy and half with smoked salmon and basil for the topping but yeaah basically it’s just cheesy pizza. For the base recipe you can go to my previous post about pizza dough.
Yes, my boys enjoy this pizza after they doing Vac Swim. So easy and fast to be prepared after they swam, especially because they finished at lunch time so mummy had to think about something that could be fast served. So I took out one of the pizza dough, spread tomato sauce and mozarella on the top. Preheat oven 200’C then cook it for about 10 minutes. When it’s ready put smoked salmon and basil on the top of half of the pizza. Then it;s readyyy….enjoy!
This recipe is one of our second book menu. The title is “Snack Arisan & Piknik”. You could buy it in Gramedia bookstore in Indonesia. Or you even could buy it online here or here. I change misoa (flour vermicelli) into bihun (rice vermicelli). Here is the recipe below.
1 onion, diced
2 cloves garlic, crushed
2 tbs celery
¼ tsp salt
¼ tsp pepper
1 tsp chicken powder
¼ tsp sugar
2 tbs plain flour
100 ml millk
200 g rice vermicelli
100 g cheddar cheese, shredded
150 g prawn
Preheat oven 150’C.
Mix onion, garlic, celery, salt, pepper, chicken powder and sugar. Add prawn then mixed well.
Add plain flour, milk and eggs. Mixed well.
Last, add rice vermicelli and mixed well again.
Put papercup on muffin tin. Pour batter into papercup about 3/4 high. Spread cheese on the top.
Bake for about 20 minutes or until the colour change into golden brownish.
Still hunting for cheesy cake recipe like i bought before. This time my friends mbak Hesti gave me the recipe. Even it’s still not the same with it but this cheesy chiffon cupcake is so yummy. Thanks for the recipe mbak Hesti 🙂
– 24 gr cheese powder (i used grated cheddar cheese)
– 40 gr cheddar cheese, cut diced
– 1/4 sdt salt
Preheat oven 325C/160C.
Put egg yolks, water, canolla oil and salt in a big bowl. Mixed well using whisk. Add plain flour and cheddar cheese grated. Mixed well.
In another bowl, mixed white eggs and sugar using hand mixer. Reduce the speed, add corn flour and mixed well. Turn off the mixer.
Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
Fold in the cheese cubes into the mixture and pour it into cup liner with 3/4 height. Put in cupcake/muffin pan.