Monday, September 22, 2014

The best pizza dough ever! (in my opinion anyway)

About 18 months ago I went along with my dad to a pizza making class.

You see my dad has a wood fired pizza oven at his place and he was always experimenting with different dough recipes to get one that was great.


He did a lot of research online to find recipes and came across this little pizza place in Melbourne that gave classes. So during the summer break for both of us, off we went to learn for ourselves.


We spent 4 hours there, where we mixed our own dough, let it rise, prepared the toppings, learnt a few methods for kneading dough (14 years spent working with children under 5 years old meant this I was good at - thanks to play-doh)  pressed out the dough into pans, and made our choice of pizza. 


Into the oven it went to bake, and after that we ate them for lunch. 


A few pizzas were made and then baked while we cleaned up and away we went with Take-away pizza and a DVD reminder of the lesson, including the recipe!


This is now my dads go to recipe when making pizza or bread, and up until recently I hadn't made it again.


Don't get me wrong, I'd eaten it lots! but I just never made it at home.


I do prefer it baked in a wood fired oven rather than a regular gas oven, but it was good, no great, so much better than pre-bought pizza bases and the dough can be frozen and it thaws out and bakes as if it was made fresh.


So I thought I'd share this recipe with you, so you can try it for yourselves.



Ingredients:
750 mls warm water
50mls olive oil 
50mls milk
50g fresh yeast
20g salt
1100g flour

Tools:
Food grade bucket- this will be your pizza dough bucket. 

Method:
Add water and yeast into the bucket and mix to dissolve. (We used our hands for all of the mixing)
Add 40mls of oil and all milk and salt and mix until dissolved.
Add the flour and mix by hand for 2-3 minutes.
Add the last 10mls of oil and knead the dough briefly.

The dough will be very sticky, this is just as it's supposed to be. 

Cover the bucket with a clean tea towel and leave for 1 hour.

Using floured scales weigh out
250g for small pizza
300g for medium pizza 
350g for large pizza

Roll each amount on a floured surface into a ball and allow it to rest for 30 mins, cover again with the clean tea towel 

Oil a pizza pan and place a ball of dough top side down onto the pan. 
Push out the dough using your fingers and add which ever are your favourite toppings

Bake for 7 minutes or until golden in a moderate oven or wood fired pizza oven. 

This recipe will make enough for about 6 big pizzas. So for any left over dough, add a small amount of oil into a freezer bag and scrunch it up to spread it around. Add 1 ball of dough, remove as much air as possible and seal the bag. Pop into the freezer until the day you need it and it should be defrosted in the fridge. 
If you want to use the dough the following day place the bucket with the lid on into the fridge after the 1st hour of resting. Roll out and allow to rest as above on the day you use it. 

Now about the bucket. It was what we used at the pizza place and has continued at home. By all means use a large mixing bowl if you prefer. It just frees up a mixing bowl for us and we know no other food flavours will end up in the dough if we only use the bucket for dough. 
After making all the dough balls just leave the bucket and bits of dough to dry. The following morning use a bit of paper towel to wipe out the bucket, a quick wash and it's ready to go again. 
It's much easier and cleaner to wash this way than putting wet dough into the sink and cleaning cloths. 

This dough recipe is also used for breads etc. we had an amazing sundried tomato and basil bread recently but try whatever takes your fancy!


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Sunday, July 6, 2014

New favourite Banana Loaf Recipe.


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Mix together for 2 minutes until pale in colour:
2 eggs
1 cup sugar
1/2 cup canola oil
1 tsp vanilla essence

Add:
1 1/2 cups flour
1 tsp bicarbonate soda
1 tsp baking powder
1/2 tsp salt 

Add:
3 over ripe bananas

Pour into a greased loaf tin sprinkle with raw sugar and bake at 180'C for 55-60 minutes. 

Or into muffin pans baked for 25 minutes.


I often do variations to the muffins depending on other ingredients on hand.
I've added 1/4 caramel chips
Or substituting 1/4 cup canola oil for 1/4 cup coconut oil and adding 1/4 cup shredded coconut. 

Try your own combinations and let me know your favourites!

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Tuesday, May 20, 2014

Tim Tam Cheesecake

This past Mothers Day I was keen to bake my mum SOMETHING??

It took a while to come up with an idea, but I got there.


She loves Tim Tam Biscuits.

So I decided to combine these into a cheesecake to make a very decadent dessert for her.



250 g choc ripple biscuits
100 g butter cubed
500 g cream cheese cubed
1/3 cup cream
2 teaspoons vanilla extract
1/2 cup sugar
1 packet Tim Tams (any flavour)

Chocolate curls / more Tim Tams / Maltesers to decorate

Into a food processor, blend the choc ripple biscuits until fine. 

Add the butter and mix until combined. 

Press the mix into a lined spring form pan. 

Place the cubed cream cheese into the bowl of your stand mixer and mix until smooth.

Add the cream, vanilla and sugar and mix until smooth and the sugar is dissolved. 

Stir in the crushed Tim Tams and spread onto the base. 

Cover and chill overnight

Prior to serving decorate as desired. 


In the past any biscuit base I've made used melted butter. But I wanted to give it a try using chilled.  The base turned out perfect! It was soft enough that a spoon got through it easily and not crumbly at all.

Now I didn't think it was sweet, but others who tasted it said it was. So maybe use a little less sugar and try as you go, adding as much as you think it needs.


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Tuesday, February 11, 2014

Victoria Sponge

The first recipe I made using my kitchenaid stand mixer was this Victoria Sponge.


I followed the kitchenaid recipe for their gluten free sponge, but since gluten is ok for my family to eat I substituted for regular flour and excluded the gum.

My lesson learnt: never step away from the mixer when whipping cream! It was a little over whipped but not yet butter, as the cake had to travel, it did stand up well to a trip in the car.

And here is my baby, I've had her for 2 years now and she it yet to get a name.

I'm thinking something 1950's housewife'ish???

Any suggestions?


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Raspberry and white chocolate muffins

My go to recipe for muffins would have to be this one. 

The recipe was given to me by an old college of mine and it has never failed. 



Raspberry and white chocolate muffins

INGREDIENTS

2 cups plain flour
3 teaspoon baking powder
¾ cup caster sugar
1 cup white choc-bits
1 cup buttermilk or milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled slightly
1 cup frozen raspberries

METHOD

1. Preheat oven to 180°C. Grease a 12 x ½-cup muffin pan or line with patty cases.

2. Sift flour and baking powder into a large bowl. Stir in sugar and choc-bits.

3. Whisk buttermilk or milk, eggs, vanilla and melted butter in a large jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until just combined. Gently swirl through frozen raspberries (do not over-mix).

4. Spoon mixture into prepared muffin pan. Bake for 25-30 minutes or until cooked when tested with a skewer. Stand in pans for 5 minutes before turning out onto a wire rack to cool. Lightly dust with icing sugar if desired.



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Monday, February 10, 2014

Summer holiday is done!

I decided to take January off blogging after December was mighty busy. 

Alongside the usual Christmas fan fair, I made and sold 20 gingerbread houses.

We wrapped up at work the day before my birthday so some much needed celebrating was had to kick off the 'silly season'

We have 3 extended family catch ups over the break to make sure we see most of the family, along with 4 other family birthdays. 

Busy, Busy, Busy.

I went back to work for a week and a bit then took off again for a much needed break. 

A friend and I spent one amazing week in Singapore!

Neither of us had been before, and we spent our days venturing out in the city, shopping, eating, sightseeing and of course some relaxing by the pool. 


I really thought I would have posted a little earlier than this, but of course things went a little awry, when I had a set back with my lower back. So little sitting/standing/walking for me for the last few days. Even tilting up in bed was agony so until now it has been difficult to type anything. 

It's on the mend, and I've been here a few times in the past decade, so as frustrating as it is to be unable to get up and do anything quickly, I know it will get better if I do as I'm told. 
          - let's not mention my goal for this year was to start clinical pilates, yep I'll be looking into classes as soon as my Dr gives the OK. 






Monday, January 6, 2014

Ice cream slice - choose your own flavour

This was my second dessert that I made for Christmas day. 

As our day didn't go quite as planned (my father was under the weather so we all stepped up in our own way to ensure our guests were taken care of) I didn't get a chance to take a photo. So this pic is one my sister posted to Instagram. 

Christmas Day dessert table: Top left to right; Trifle, Pavlova, Gingerbread house, Fruit Salad.
Botttom left to right; Plum pudding, Lemon Bundt cake, Ice cream slice.
We had a 'second' Christmas dinner on New Years Day with even more family so my dad could enjoy all the food when he felt better. And I yet again didn't get a pic once it was sliced. 

But either way it was very yum and even better, very simple to make. 

With just 4 ingredients it's a great way to give everyone something sweet to eat after dinner. 

The recipe comes from nestle and just because I rarely follow a recipe directly. Instead of splitting the ice cream between two trays, I heaped up just one. 

So let's get down to it. 
1 packet of malt o milk biscuits
600mls thickened cream
1 tin condensed milk
4 50g violet crumb bars

Line a brownie tray with parchment paper and place a layer of biscuits on the bottom, cut them up to fill the base. 1 tray will not use the whole packet

In the bowl of a strand mixer whip the cream to stiff peaks then add the condensed milk, whisk until thick. 

Crush the violet crumble bars and fold though 3 of them before spreading the creamy mix across the biscuit base. Level off the top and sprinkle the 4th violet crumble bar over the top. 

Cover and freezer for 4 hours or over night. Cut and serve immediately. 


Close up of ice cream slice (apologies for the poor quality)


Now for the second tray I made it using crunchie and peppermint crisp bars. But you could use just about any candy bar that takes your fancy.



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