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We are glad to announce we are on Yummly! 

Yummly is the ultimate cooking tool where you can find the best recipe ideas or even recipes tailored on you according to allergies, intolerances and diets!

Search through over a million recipes from across the web (and world) and save your favorites to your recipe box with one easy click of the Yum button.

 

If you like one of our recipes and wants to replicate it at home, you can save it on your yummly profile just pushing the “Yum Button” under each of our recipe at the bottom of the page as shown in the image above!

Take a look at our recipe box www.yummly.co.uk/page/WarmCocotte and Yum it!

 

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Pizza Dough – Recipe

How to make Italian Homemade Pizza
Follow this easy and tasty recipe to prepare your Italian home made Pizza.
It can be an incredible way to get your kids involved in your kitchen!

Ingredients
350g Durum Wheat Semolina	150g Tipo 0 Flour
350g Water (35 degrees)	12g Brewer’s Yeast (or 35g Active Dry Yeast)
1 Teaspoon of Sugar	2 Teaspoon of Salt
2 Tablespoon of Extra Virgin Olive Oil

Methods

In large mixing bowl, combine flours and sugar with a fork.

Dissolve the yeast in the warm water in a small bowl, this process is important to activate the fermentation activity. If the water is too cold, the yeast may take too long to activate; too hot, and it will kill the bacteria. Let stand until the mixture foams on top, about 5 minutes, then gradually pour it in the flours mixture.

Knead with your hands until well combined, about 10 minutes. The dough may result sticky and soft. We used to smash the dough onto the bowl or the table several times to get the gluten working.

Add salt, olive oil and if need it a handful of flour. Knead for other 5 minutes.

Let the dough rest and rise on a lightly floured surface at least 2 hours at room temperature or in the oven. Cover the bowl with cling film or a clean cloth and the dough will double in bulk.

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Fresh egg pasta – Recipe

Ingredients
400g tipo ’00’flour	4 large free-range eggs
Pinch of salt

Methods

 

Place the flour and a pinch of salt on a board or in a bowl. Make a well in the centre and crack the eggs into it.

Mix the eggs with the flour, incorporating a little at a time, until your dough is combined.

 

 

Knead until smooth for 10/15 minutes. If it results too hard, you can dip your fingers in the water to make it a bit wet.

 

 

 

 

Once your dough is soft and elastic, wrap it hardly with cling film and put it in the fridge at least for one hour. The gluten in the flour will relax, making the dough easier to roll.

Cut your dough in 5/6 pieces and dust your board properly. Using a rolling pin and a bit of perseverance, start to roll out the dough to a height of about 2 mm.

 

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The essence of a local market – Portobello Road Market

 

The essence of a local market is to be a place to meet and socialise, a place where human relationships are nearly most of the goods on display.
Local market is full of colours, shapes, sounds, flavours and fragrances that capture the visitor almost addicted from exposure of the products. Local market is a meeting place between agricultural world and the city life, where you can feel the contamination of flavours, history and traditions.
Identity of the place, traditions and food memories are mixed with the culture, giving us a unique and unexpected experience all the times.

 

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About Warm Cocotte

Warm Cocotte is an experimental studio focused on eating experience mediated by food design.
Our primary aim is to connect consumers with foods at the emotional level giving them the possibility to interact with their dinner in unusual ways.
The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.
These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.

Warm Cocotte’s founders are Italians, with a great passion for food which they combine with a background in design studies with several experimentations in food and eating design fields.
Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings.

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