#timmvladimir

[havgaard]

Tv vært og kok Timm Vladimir og krimiforfatter Katrine Engberg i det blå, ved Jackson Reef i Egypten

[havgaard]

Skuespiller og tv vært Timm Vladimir

[havgaard]

Mesterchef, fotograf og bagedystbestyrer Timm Vladimir.

[thepeckishpen]

Malt pizza with bacon, potatoes & herbs

From Timm Vladimirs Kitchen, spring 2014 Makes 1 pizza for 2 persons

What you need:

Pizza: 2 teaspoons of malt flour 2 deciliters of white flour 2 teaspoons of baking soda Half a teaspoon of salt 2 spoons of regular frying oil 3⁄4-1 deciliters of dark beer

Toppings: 5 slices good bacon (is there any bad bacon!) say Aalbæk eller Hanegal bacon Fresh rosemary and thyme 125 grams of Vesterhavs cheese 2 small potatoes thin-sliced

100 grams of mixed herbs like dill, chervil and parsley.

What you do:

Mix all the dry ingredients in a bowl and add your dark beer of choice and oil. Knead the dough for about 5-7 minutes until its texture is elastic and smooth.

Fry the bacon slices on a hot pan - but only for about 2 minutes on each side, the oven will take the rest.

Roll out the dough nice and thin. Drizzle with cheese and add a handful of thin-sliced potatoes and bacon. Sprinkle with rosemary and thyme and put the pizza in a preheated oven at 250-300° C for about 6-12 minutes (6 minutes is relevant only if you're using a grill stone).

Once the pizza is golden and the topping crunchy take it out and let is cool for a couple of minutes. Drizzle with fresh herbs and serve promptly!

Bon appétit!

The Peckish Pen

[havgaard]

Skuespiller og mesterkok Timm Vladimir laver pasta trikket i sit køkken.

http://timmvladimirskoekken.dk

[havgaard]

Timm Vladimir on Flickr.

Skuespiller og mesterkok Timm Vladimir er aktuel med sin nye kogebog.