Fruit Square Jelly

Fruit Square Jelly


. ½ cup juice % (depending of your choice) strawberry, orange, pineapple or grapes

. 6 gelatin sheets or can be replace by (agar agar) powder

. ½ cup water

. 1 tbsp lemon juice

. 3 tbsp sugar


.vegetable oil

.granulated sugar


. Line a rectangle baking dish with plastic wrap

. Soak gelatin sheets in cold water for 5 minutes

(If you are using agar agar powder, add with the following ingredients)

. In a saucepan, mix the fruit juice with water and lemon juice. Add in the sugar, stir and bring to boil, and then reduce the heat

. If using gelatin then squeeze the gelatin leaves and, dissolve one by one, in the juice-mixture without boiling

. Fill the jelly mixture into the wrapped dish and leave to set in the fridge for at least 5-6 hours

. Remove from fridge, grease a baking cutter or knife with little oil and cut the jelly into small squares

. With a pastry brush, coat the jelly with a thin layer of oil and coat in granulated sugar

.Your jelly is ready to serve

Basil Pizza

Basil Pizza


. For the dough:

. 21 g fresh yeast

.1 pinch sugar

.450 g flour

.4 tbsp olive oil


. For the filling:

. ½ kg ripe tomatoes (cut into slices)

. 1 big bowl tomato sauce

.300 g of mozzarella cheese

.white pepper

.1 handful of fresh Basil leaves

. Crumble the yeast into a large bowl, and mix with 200 ml of warm water and sugar. Add flour, olive oil and salt and knead until dough is smooth. Cover and let rest for 1 hour in a warm place

.make 4 balls with the dough and roll them into circles of about 22 cm in diameter, make sure the edge is a little thicker

. pour tomato sauce over each rolled dough

.spread Salt and pepper on tomato slices and place the slices on the pizza dough leaving a small edge

. Cut the mozzarella in thin slices and spread them on the tomatoes. Sprinkle with a bit of olive oil.

.Cook each pizza for first 10 minutes on 220 °C, remove, spread some white pepper, fresh chopped basil leaves and olive oil over and cook for more 10 minutes

.Garnish with more basil leaves and serve