Pizza snail



For dough:

. 2 cups and 2 tablespoons all-purpose flour

.260 ml lukewarm water

.1 teaspoon instant yeast

. 1 tablespoon salt

. 1 teaspoon sugar

. 1 ½ tablespoon olive oil

.  1 tablespoon dried oregano


For stuffing

.  1 cup canned chop tomatoes

.  1 cup mozzarella, grated

.  1 cup Cheddar, grated




. Preheat oven to 200 °C

. Dissolve the yeast in the water, along with the olive oil, salt and sugar and leave the mixture for 5-10 minutes. Let the yeast to start foaming

.  Add oregano to the flour. Knead the dough with yeast mixture

.  Let the dough stay for some 3 hours. You can also put in a large bowl, cover it with plastic wrap and refrigerate overnight

. Divide the dough into two parts and roll each on a lightly floured surface. The dough should be rolled thin but shouldn’t be translucent

.  Spread a thin layer of the tomatoes follow by mozzarella and cheddar. Repeat with the remaining dough

 . Roll up slowly, starting with the long end and slightly pinch the ends together

.  Cut with a sharp knife to desire thickness on a baking sheets covered with parchment. If you have some unused tomatoes, slightly brush the top of the pizzas with them – you will get a lovely crust

.Bake them for about 20 minutes

. Remove from oven and now you can serve them immediately. If you are going to serve them later then you will need to cover the pizza with a clean kitchen towel to keep them soft and fresh.

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