Lindholm - One more slice: sourdough bread, pizza, pasta and sweet pastries

pizza amore The classic Italian with a new twist say cheesecake! Soft, sweet and festive cakes pancakes and waffles From Belgium to Sweden ciao tortano Hearty bread from Naples brownies and blondies Sticky, chewy and wonderful cakes i scream ice cream Cold, sweet and childishly good boulangerie Bake using your own sourdough american pie The tastiest of pies pasta pronto Make your own pasta Published in 2011 by New Holland Publishers (UK) Ltd
London Cape Town Sydney Auckland
www.newhollandpublishers.com
Garfield House, 8688 Edgware Road, London W2 2EA, United Kingdom 80 McKenzie Street, Cape Town 8001, South Africa
Unit 1, 66 Gibbes Street, Shatswood, NSW 2067, Australia
218 Lake Road, Northcote, Auckland, New Zealand First published by Walter and Books, Sweden,
in 2010 as One More Slice
2010 Leila Lindholm
2011 English translation, New Holland Publishers All rights reserved. No part of this publication may be reproduced, stored in any retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publishers and copyright holders. A catalogue record for this book is available from the British Library eISBN 978-1-60765-369-1 Publisher: Clare Sayer
Recipes, texts and food styling: Leila Lindholm
Production: Laurence Poos
Graphic design: Mikael Engblom
Photography: Wolfgang Kleinschmidt
Translator: B.J. Epstein
Reproduction by Pica Digital PTE Ltd (Singapore)
Printed and bound in Singapore by Tien Wah Press PTE Ltd I have always been close to my family and we spent a lot of time together when I was a child. Gathering around the dinner table was an unbeatable way of spending time together and these days I think it is more important than ever now that I have my own little family. My son has turned out to be a bon vivant and gourmand, just like his parents.

He likes to eat a lot. Its so much fun cooking for him and its getting more pleasurable now that hes learning to eat on his own. He happily tries new dishes and tests new flavours. When I was little, I loved food and being in the kitchen. I especially remember how much fun it was to bake. It was like magic in the kitchen, seeing how a little flour, yeast, eggs and sugar could be transformed into fantastic pastries.

It wasnt just sweet things that we baked, but also pizza and bread. Today Im convinced that it is more important than ever for young people to discover the art of baking, and it can also be a fun experience to share with ones grandma or parents. In Italy, recipes are inherited and you guard and protect your familys recipes like the treasures they are. I think that baking can be a way of building bridges between generations and cultures. Try to pass on knowledge and delicious recipes from generation to generation but above all, get your apron on and have fun in the kitchen, and then enjoy the fruits of your labours. My first cookbook, A Piece of Cake, was all about baking.

My plan was always to write two books the first focusing on sweet baked goods, such as cupcakes, cookies and cakes. This second book looks in detail at sourdough bread, pancakes and waffles, and even more hearty baking such as pasta and pizza from scratch. I also wanted to cover sweets such as ice cream cakes, cheesecakes, brownies and blondies. This book is the perfect basic guide for the home cook and will provide you with plenty of good recipes from which to choose. Is there anything better than making and having dinner together with family and friends? Good luck in the kitchen! Hugs Leila

A really good pizza requires a good base, homemade tomato sauce and, of course, good cheese. I think that buffalo mozzarella is a must on an Italian pizza.

Here are my best recipes for simple and yummy pizzas. Once they are baked, I usually drizzle a little olive oil over top and season with freshly ground black pepper and fresh herbs. Be careful with the salt, though, since some ingredients such as salami, ham or anchovies are salty themselves. To get a crispy, golden pizza, the oven must be really, really hot, around 250C (500F/gas 10). Use a pizza stone if possible (look in good kitchen equipment shops).

This pizza dough works well when there isnt much time for baking. This pizza dough works well when there isnt much time for baking.

While the dough is rising, you have time to prepare the filling. The base turns wonderfully crispy and the edges become beautifully bubbly. You can cold-rise the dough overnight. BASIC RECIPEMAKES 4 LARGE PIZZAS 15 g ( oz) fresh yeast 300 ml (10 fl oz) lukewarm water 2 tsp sugar 1 tsp sea salt 2 tbsp olive oil 75 g (3 oz) durum wheat flour 350400 g (1214 oz) strong bread flour Crumble the yeast
in a bowl and dissolve in the water. Add the sugar, salt and olive oil. (You can also knead the dough by hand.) Sprinkle a little flour over the dough, cover with a cloth and leave to rise in the bowl for about 45 minutes, until it is double in size. (You can also knead the dough by hand.) Sprinkle a little flour over the dough, cover with a cloth and leave to rise in the bowl for about 45 minutes, until it is double in size.

While the dough is rising, preheat the oven to 250C (500F/gas 10). Divide the dough into 4 and roll each one out thinly on a floured surface. Add the filling of your choice (see the variations). Bake in the middle of the oven for around 5 minutes.

This makes a soft, elastic dough that is easy to work with. After it has risen, dont knead it again if you want air bubbles in the edges.

This base has a strong taste, a good level of saltiness and it is wonderfully chewy and crisp at the edges. BASIC RECIPEMAKES 5 LARGE PIZZAS 12 g ( oz) fresh yeast 300 ml (10 fl oz) cold water 3 tbsp olive oil 50 ml (2 fl oz) wheat sourdough starter (see recipe ) 1 tbsp salt 1 tsp sugar 200 g (7 oz) durum wheat flour 200 g (7 oz) strong bread flour Crumble the yeast in a bowl and dissolve in the water. Add the olive oil, sourdough starter, salt and sugar. Add the two flours a little at a time, then knead the dough in a mixer (or by hand) for about 10 minutes, until it is elastic. Sprinkle a little flour over it and let the dough rise in the bowl under a cloth for about 2 hours, until it doubles in size. Preheat the oven to 250C (500F/gas 10).