Quick Pizza For The Kids

image

This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food

Mexican Roasted Veg Pitta Pockets

image

Yesterday I raided my fridge and cupboards and made a quick, easy and healthy supper.  I love roasting vegetables but it is only recently that I have been so very inspired by my dear friend Elaine over @ Foodbod to create dips and pastes, to accompany my our meals

Yesterday I had some lovely aubergines so I thought I would team it up with some tangy cherry tomatoes and a sweet red onion that caramelize whilst it was roasted.  I added a Mexican touch to the vegetable paste using lime, ground coriander & cumin powder.  Whilst most of the yummy flavours came from the amalgamation of the veg

image

So here you have my Mexican Roasted Veg Pitta Pockets, healthy, good and fun!
Have a great day, much love D x

INGREDIENTS

2 medium aubergines chopped into chunks
8 cherry tomatoes
1 red onion chopped
1 tbsp sunflower oil
Salt to taste
1 tsp coriander & cumin powder
Fresh lime to taste

Mexican rice
Wholegrain pitta bread
Grated Cheddar cheese

image

METHOD

• Preheat oven to 200°c.  Pour a the oil into a roasting tray add all aubergine, tomato and red onion

• Sprinkle on some salt and the coriander & cumin powder.  Using your hands massage the oil and seasoning into the veg

• Roast for 25-35 minutes or until soft and squishy

image

• Place all the roasted vegetables into a blender with a squeeze of fresh lime juice and whizz to a semi paste

image

• Toast the pitta bread, slice into half and fill with some Mexican rice

image

Then place some aubergine paste.  Finally scatter a little cheese..all good to go!

image

image

The Classic Soft Buttered Pretzel Stick!

image

Happy New Year! 2014 new beginnings, new opportunities, new friendships and Lots of new recipes that I will be sharing with you all x

We as a family have become addicted to fresh hot, fluffy pretzel sticks! You will always find us having a bag full of pretzels as we are leaving the shopping centre/mall. My eldest will request them each time he knows we are off to the shops!

image

At this time of year with all the sales on, I thought to bring the classic shopping mall pretzel to our home! Shopping online and munching on a delectable pretzel, feels virtually the same.

I found myself making them, baking them and serving them to my lovely men! But each time I returned to have a bite of one, they were gone! It was so very difficult taking pictures of the finished item as my family were wanting more!

I followed a stunning recipe from Rina @ I thee cook

image

I know I will refer to this perfect pretzel recipe time and time again! There is no doubt that you all will enjoy them as much as we did!

image

image

image

image

I just couldn’t resist dipping them into my soft fried egg! 🙂

image

INGREDIENTS
2 cups milk (I used 2%)
1 1/2 Tbsp active dry yeast (2 packets)
6 Tbsp packed light-brown sugar
4 Tbsp butter, at room temperature
4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
2 tsp fine salt
1/3 cup baking soda
2 cups warm watercoarse salt, to taste6 Tbsp butter, melted

Directions
Warm milk in a microwave safe bowl in microwave or stove top, until temperature of milk reaches 110 degrees F. about 1 1/2 – 2 minutes on high power. Pour milk and yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let it rest for 5 minutes. Add the brown sugar, the softened butter, 1 cup flour and salt to milk mixture. Using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. (I only needed 1/4 cup more). Put the dough in a greased bowl and cover with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper. Punch the dough down several times. Divide dough into 24 equal pieces. Cover divided dough loosely with plastic wrap, to prevent it from drying out. Roll each piece out into a 6 inch log. (I used a non-floured surface).In a shallow bowl, whisk together baking soda and warm water then dunk each pretzel stick into water mixture and allow excess to drip off. Place on prepared baking sheet, score each stick 3 times and sprinkle with some salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 – 11 minutes until golden brown. Remove from oven and brush top and bottom of pretzels with melted butter. Serve with and dipping sauces you like. We had ours with cheddar cheese sauce.

*Adapted from Yammie’s Noshery, Food Network, and Cooking Classy

http://itheecook.blogspot.co.uk/2013/11/soft-butter-pretzel-sticks-auntie-annes.html