knead the dough
Two autumn marmalade: from quince and persimmon
Quince marmalade is troublesome, but worth it. You will get an elastic, fragrant “fruit cheese”, which can be stored for a long time and enjoy its concentrated taste of quince.
Regarding quince, you need to make an important note: you must choose a fragrant quince. Now on sale a lot of quince here of this type.
They are beautiful, even, without tubercles and potholes of light yellow fruits, this variety does not have an intense smell. This quince smells when sniffing it close. We need such a quince, the aroma of which you feel only upon entering the room where it is located. This is a solid, irregularly shaped, such – in the hillocks and potholes of a quince. Continue reading
The key ingredient in this cheery pizza recipe is champagne. It is in the dough, and in the tomato filling.
It delicately changes the taste, but of course the main fan is not in this, but simply in the very knowledge that pizza is not simple, but … yes! – on champagne.
Generally, champagne is a great idea for any dough – not just for pizza, but also for pie. Champagne, due to bubbles, makes the dough easy, tender, airy. A pleasure, not a dough.
For the test:
1/4 cup warm water
1 tsp Sahara Continue reading