3 Simple Recipes in Gozney Dome | Guest Chef: Monica Galetti | Dome Recipes | Gozney
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3 recipes
Puff Bread has origins in various cultures, often associated with traditional baking methods. It is a versatile bread that can be served with meals or enjoyed on its own. In many regions, variations exist, showcasing local ingredients and flavors, making it a beloved staple across different cuisines.
Ingredients
- ●all-purpose flour
- ●water
- ●salt
- ●yeast
- ●sugar
- ●butter
- ●milk
- ●egg
- ●baking powder
- ●garlic powder
- ●onion powder
- ●herbs
- ●sesame seeds
- ●olive oil
- ●black pepper
Instructions
- 1Combine warm water, sugar, and yeast in a bowl; let sit until frothy, about 5-10 minutes.
- 2In a large mixing bowl, whisk together flour, salt, baking powder, garlic powder, and onion powder.
- 3Add the yeast mixture, melted butter, milk, and egg to the dry ingredients; mix until a dough forms.
- 4Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- 6Preheat the oven to 400°F (200°C).
- 7Punch down the risen dough and divide it into equal portions.
- 8Roll each portion into a flat circle on a floured surface.
- 9Brush each circle with olive oil and sprinkle with herbs and sesame seeds.
- 10Stack the circles on top of each other, brushing oil between layers.
- 11Roll the stacked dough into a larger circle, about 1/4 inch thick.
- 12Transfer to a baking sheet lined with parchment paper.
- 13Bake in the preheated oven for 15-20 minutes until golden brown.
- 14Remove from the oven and let cool slightly before serving.
milkeggswheat
Also Known As
Puff Bread
vegetariangluten-freenut-free
Ingredients
- ●1 large head of cauliflower
- ●2 tablespoons olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup fresh rocket (arugula)
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup pine nuts
- ●1 clove garlic
- ●1/2 lemon, juiced
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Remove the leaves from the cauliflower and trim the stem, keeping the head intact.
- 3In a large bowl, toss the cauliflower with olive oil, salt, and black pepper until evenly coated.
- 4Place the cauliflower on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and tender.
- 5While the cauliflower is baking, prepare the rocket pesto. In a food processor, combine the rocket, Parmesan cheese, pine nuts, garlic, and lemon juice.
- 6Blend until smooth, adding a little olive oil if necessary to reach your desired consistency.
- 7Once the cauliflower is done, remove it from the oven and let it cool slightly.
- 8Drizzle the rocket pesto over the roasted cauliflower, ensuring it is well coated.
- 9Serve warm as a side dish or a main vegetarian dish.
Equipment
baking sheetlarge bowlfood processor
pescatarian
Ingredients
- ●4 salmon fillets
- ●1/4 cup maple syrup
- ●2 tbsp lemon juice
- ●1 tsp lemon zest
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup cherry tomatoes, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 tbsp olive oil
- ●1 tbsp balsamic vinegar
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, mix together the maple syrup, lemon juice, lemon zest, salt, and black pepper to create the glaze.
- 3Place the salmon fillets on a baking sheet lined with parchment paper.
- 4Brush the glaze generously over the salmon fillets.
- 5Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- 6While the salmon is baking, prepare the tomato salsa by combining the diced cherry tomatoes, red onion, cilantro, olive oil, and balsamic vinegar in a bowl.
- 7Mix the salsa well and season with salt to taste.
- 8Once the salmon is done, remove it from the oven and let it rest for a few minutes.
- 9Serve the salmon topped with the fresh tomato salsa.
Equipment
baking sheetmixing bowlwhiskknifecutting board
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