Beef Bouillon ~ Recipe

meat_broth01‘Tortellini in broth’ is the perfect ending dish for this winter. I can’t wait to take my heavy jackets off. I am fed up with this onion style, with gloves and scarf, and hat…This recipe is perfect to warm you up, but it’s also good to keep in your refrigerator and use the bouillon for many other recipes. Homemade bouillon makes the difference, unfortunately.  Unfortunately because it is not quick to make and it is required for so many meals preparations that I tend to use premade stock-cube, that contains a lot of additional fat. It can stay up to 2 weeks in your freezer.

Time:  1½ -2 hours

Ingredients: [around 3 liters]

  • 500 gr beef soup meat
  • 4 potatoes
  • 1 celery stick
  • 2 carrots
  • 2 onions (or a big one)
  • 3 tomatoes
  • pepper, salt, rosemary

meat_broth1.Peel and wash all the vegetables. Cut them roughly in half. Put them in a big and deep pot.

2. Add the meat (keep the little fat that it could have), together with around 3,5 liter of water. Everything needs to be covered by 4 inches of water. I know it can sound too much, but part of it will evaporate during the slow cooking process. Don’t forget to season it with salt and pepper, in a generous amount.

3. Keep the lid semi-opened and cook with medium-slow heat for about 1 hour and half, till the meat is completely tender, as well as the carrots.

4. Take the meet off and let it cool down aside. Soon I will post a recipe specific about how to use the bouillon meat.

5. Now you have two options: the former- you can filter the liquid, in order to obtain a delicate taste and smooth liquid consistence, the latter- you can strain the veggy, blend them,and add them again in the pot. This second option is thicker but also tastier, in my opinion.

Buon appetito!

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Homemade Pizza Recipe

DSCN1032Time: 10 min prep + 1 hour waiting + 20 min cooking

Ingredients: [for 4 ppl]

  • 1 fresh block yeast , 25 gr ( I find it in the refrigerator section )
  • 500 white flour or durum wheat ( this one is less easier to work with)
  • 1 spoon salt
  • 2 teaspoon sugar
  • 1 spoon olive oil
  • 300 ml hot water
  • mozzarella cheese (120 gr ca.)

For the tomatoes sauce:

  • 1 can tomatoes in bits (450 gr)
  • black pepper
  • 1 spoon oregano
  • 1 teaspoon salt
  • 1 teaspoon sugarpizza

1. Heat some water up, lukewarm. In a big bowl, weigh the with flour, olive oil, sugar, and salt. With one hand pours some water directly on the yeast in order to make it softer and start working on it. Keep adding water little by little. Work on pizza-mass for at least 10 minutes: in this way you’ll be sure that it’s going to rise properly. When your mass start getting elasticity and solidity, it is ready to rest( fig 3. top line on the right).

2. Put your pizza-mass in dry place – I usually use the inside of the oven – and cover it with a thick cloth. Wait 1 hour.In the meanwhile let’s make the tomatoes sauce: in a little bowl, just mix all the ingredients and let them soak up together.

3. After 1 hour your pizza will be ready to be cook. Oil your baking tray carefully and put some oil on your fingertips also. In this way it would be easier to work your mass without get it sticky. Stretch it out with your hands till it gets a good thin layer.

4.  Pre-heat the oven 200°c.

5. Put generously your tomatoes salsa on it, leaving borders free and add mozzarella cheese. Toss it in the oven for 20 minutes. If you’ve done a thin layer it will be fully cooked, otherwise no problem, just wait other 10 min. I usually lift it up with a spatula and see if it’s getting gold-brown on the bottom to be sure it’s crunchy and good :)

Buon appetito!!!