Saturday, 21 February 2015

Homemade Pizzas

Readers, it’s been quiet on the blogging front again this week.  Got lots on the go at the moment, so it’s taken a tiny backseat, while I catch up on life.

I’ve not done as much sweet baking of recent as I’ve been trying to live healthy, hence why quite a few of my recent posts have been savoury focussed.

For ages, I’ve wanted to make my own pizza from scratch but wasn’t sure how to.  00 flour has been a revelation. It’s perfect for making pizza and pasta, as the gluten content helps to maintain a good stretch to the dough.  Incredibly important when you are headed for a thin and crispy base!

This is a relatively simple and easy weekend dish, if you are willing to invest some time in creating the dough.  It can be topped with whatever you like, but I made a special pizza sauce. I had some leftover, whichI served with chicken and chorizo pasta the night after.  It was delicious!

This recipe makes 2 x 9in pizzas.

Home Made Pizzas


Ingredients


Dough

homemade pizza

450g 00 flour
1/2 teaspoon sea salt
1 sachet easy yeast
1 teaspoon caster sugar
2 dessert spoons olive oil
300ml warm water

Sauce

(enough leftovers for pasta for one!)
500ml passata
2 teaspoons Italian herbs
1 teaspoon olive oil
Salt and Pepper to taste
Cornflour mixed to a paste, to thicken.

Topping

Whatever you wish!
Grated mozzarella cheese is a must!

Method

  1. Add the sugar, yeast and olive oil to the lukewarm water and mix together.
  2. Add the flour to a bowl and create a well in the middle.   Slowly draw in the flour to the middle, until combined. Mix until a dough is formed.  Turn out onto a floured board and knead for 5-10 minutes until a smooth and stretchy consistency is reached.
  3. Return to bowl, cover with a  damp towel and prove in a warm place for around an hour or until doubled in size.
  4. Prepare the sauce by adding all sauce ingredients (not the cornflour) to a pan and warm through.  Once starting to boil, mix the cornflour and water together and add to the sauce.  The sauce should begin to thicken.  Remove from the heat and set aside.
  5. After 1 hour, return to a floured board and knock back the dough, to remove some of the air.  Split in half and roll out 2 x 9in circles. 
  6. Preheat the oven to 200c/Fan 180c/Gas 6.
  7. Once bases are rolled out, make a crust by gathering the edges up slightly. Put a thin covering of sauce onto each and spread out across the base.  Be careful not to use too much – you don’t want a soggy base.   Refrigerate the extra sauce for use the next day!
  8. Add your cheese and toppings in layers, until it resembles a very lovely handmade pizza.
  9. Transfer to the oven, on a pizza tray if you have one, cook for around 10-12 minutes until the dough is cooked and golden in colour. 

I'm entering these into #recipeoftheweek over at A Mummy Too.

Link up your recipe of the week

Sunday, 8 February 2015

Cookies and Cream Scottish Tablet

Readers, I had something of a kitchen disaster come miracle the other night.  A last minute decision to make fudge, with a lack of ingredients, turned into a magical creation.

I’d intended to make cookies and cream fudge.  It didn’t quite turn out that way.  This recipe doesn’t use condensed milk… handy as I didn’t have any.  Then I realised I had no whole milk, but did have 250ml of single cream in the fridge… so I threw that in.

The result – a creamy, delicious, melt in the mouth fudge come tablet with crunchy bits of cookies and cream.  I rescued this from the hob just in time I saw a couple of caramel flecks come through as I boiled, so quickly whipped the pan off the heat before I completely ruined it.  The colour was a little darker than I thought it should be but doesn’t seem to have affected the taste.  

So despite not ending up with fudge, the final result is quite simply… divine.  Did I mention it only uses four ingredients as well?!
cookies and cream scottish tablet

Cookies and Cream Scottish Tablet

Ingredients

2 cups caster sugar
1 cup single cream
2 tablespoons butter
6 crushed Oreo Cookies


Method

  1. Add the sugar to a deep, heavy based saucepan and add the cream.  Whisk together before putting over the heat. Fill the sink with 2in cold water. Lightly grease a small square tin.
    Add the cream and sugar before adding to the hear
  2. Switch the hob on (medium low) and slowly bring to the boil.   Add a sugar thermometer to the pan and boil for around 10 minutes until the ingredients reach 235F.  At this point, remove immediately from the heat and stir in the butter.
    Keep a careful eye as it reaches 235F
  3. Once the butter has melted, put the pan into the water, being careful that the water only touches the outside of the pan.  Beat the ingredients with a wooden spoon, until cool. 
  4. Crush Oreo Cookies in a bag and add to the mix, stirring in with the wooden spoon.
  5. Transfer the cooling mix to the prepared tin and chill in the fridge to harden.
  6. Break into smaller pieces and serve with a good old cup of tea or coffee! 

I'm entering this into this week's #recipeoftheweek over at A Mummy Too


Link up your recipe of the week

Sunday, 1 February 2015

Solo Supper – Bacon Noodle Stir Fry

Readers, we are starting week five of the midweek solo suppers… so far I’ve managed to share one online.  Woops.

I’ve been challenging myself to spend less than £30 a week on groceries – including breakfast, lunch and solo suppers.  It’s not as easy as you’d think, when you are buying ingredients.   I can understand why people on really limited budgets struggle to buy decent food. I shop at discounters, don’t really buy many branded items and watch what’s going into the trolley but it still mounts up every week.  Especially if you are a meat eater!

This entry to Solo Suppers is a simply healthy take on the pot noodle.   It’s made with simple vegetables and one slice of bacon which can be taken from the freezer and defrosted before use.
This great dish can also be pulled together in less than 20 minutes, perfect for nights when you are in a rush.   The original recipe comes from BBC Good Food’s meals for one selection.
Bacon Noodle Stir Fry
Bacon Noodle Stir Fry


Bacon Noodle Stir Fry

Ingredients (serves 1)

1 slice unsmoked bacon cut into small pieces
2 spring onions
½ cup frozen peas
½ teaspoon paprika
¼ teaspoon Worcestershire Sauce
2 teaspoons cornflour dissolved in cold water
150g egg noodles
200ml vegetable stock

Method

  1. Cut up bacon and add to a medium pan (don’t worry about oil – the bacon fat will melt).
  2. Chop the spring onions and add to the pan along with the frozen peas.  Cook for several minutes.
  3. Boil the noodles in separate pan for around 3 minutes.
  4. Add the vegetable stock to bacon and vegetables, mix and cook through for 1 minute.
  5. Add the cornflour paste and paprika to the pan, mix until a sauce is formed.
  6. Drain the noodles and add to the pan of bacon and vegetables, mix through the sauce.
  7. Serve immediately.
Bacon Noodle Stir Fry


I'm entering this recipe into #recipeoftheweek over at A Mummy Too

Link up your recipe of the week