"A star that carries your name"

"A star that carries your name"

March 11th, 2018 | main dishes

Then its name would be Captain’s star. No, it’s a pizza star with bacon, pear and goat camembert. Super easy, super tasty, and if you use a ready pizza dough from the refrigerated section, it’s even a Fast Food.

Pizza star

(As main dish: 3 servings – as a starter: 6-8 servings)

20 g yeast

dissolve yeast in 150 ml lukewarm water, add

225 g flour

1 ts olive oil

¼ ts salt

knead the dough well, allow to rise at least 30 minutes, roll it out in a round shape (30 cm diameter), place on a baking tray lined with baking paper

1 pear (not too soft)

remove seeds, cut into slices

300 g goat camembert

cut into slices

2 spring onions

cut into rings

150 g thin sliced Italian Coppa or bacon

place pear, camembert, bacon and a portion of the spring onions on the pizza dough, spread out around about 8 cm wide

cut the remaining free dough in the middle into triangles and pull these over the filling

1 egg yolk

2 TS milk

mix and brush the dough with it, bake at 200° C about 25 minutes, until the dough is nice and brown

2 TS liquid honey

pepper, freshly ground

drizzle with honey and sprinkle with the remaining green onions and pepper

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March 22nd, 2019 | side dishes

Stuffed Roscoff onions

Onions – in my kitchen nothing works without them. But whoever believes that one tastes like the other has not yet tasted Roscoff onions. The “l’oignon rosé” from Brittany, or Roscoff at Finistère in northwestern Brittany, is so fine and aromatic in taste that it easily becomes the main actor on the plate, for example as a stuffed onion.