Friday, September 28, 2018


Glutenfree Potatopizza

1 pizza


12,5 g yeast
1 dl water
0,25 tsp salt
2,5 dl glutenfree flour
0,25 dl oil

½  packs (500g) Valio Koskenlaskija Ruoka maustamaton
3-4 boiled, peeled potatoes
½ - 1 onion
½ -1 tbsp olive oil
100 g                       goatcheese

On top:
finger salt
1/2 tbsp fresh fined rosemary



Dissolve the yeast into handwarm water.
Blend in the other ingredients and knead the dough bouncy.
Let the dough rise well under a towel.
Roll two pizzacrusts. Lift them on the baking sheet on the baking tray.
Let rise while making the filling.


Slice potatoes into slices (about 5mm).
Peel onions, cut in half and slice into thin slices.
Mix onion- and potatoeslices in a bowl and pour in olive oil. Mix so that all vegetables are coated in olive oil.
Spread out Valio Koskenlaskija on pizza crust.
Put on top potatoe-onion mix.
Bake pizza in 225 degrees in the lower part of the oven for 15 minutes.
If you’re adding goatcheese spread it out chopped on the pizza after 10 minutes of baking and put back in the oven for 5 more minutes.
Finish off with fingersalt, rosemary and pepper.

Ryesticks & beet dip sauce


 9 rye bread (toast)
 9 tbsp butter
 1,5 dl chopped parsley

Dip sauce: 

 3 cans Sour cream
 150 g vinegar beetroot grated (three little ones)
 1,5 tsp sugar
 ¾  tsp cardamom
 3 wml salt


First mix the dip sauce ingredients together, then move the sauce to a fridge.
Butter the breads on both sides with room-temperature butter. Press parsley crush on both surfaces.
Fry the breads on both sides on a pan. You can add more butter on the pan if you need to.
Let the breads cool down and then cut them to about 1 cm wide sticks.
Serve crisped ryesticks and the cold beet dip sauce as an appetizer.

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