As I have mentioned before, I don’t make pizza very often but when the craving hits, I am obliged to satisfy it. On this occasion, to keep with my theme of brown bread, I thought it apt to make a brown bread base – result: equally as scrumity and just a teensy bit healthier – bargain. 🙂
Brown Bread Pizza Dough, Sauce and Toppings
1 cup brown bread flour
1tsp instant yeast
½ tsp salt
5ml olive oil
½ cup warm water
Pizza is not something I make very often but on occasion the craving will kick in and being the obedient person that I am, I satisfy it. Below is the recipe I use every time I make pizza, even the toppings – quite boring I guess but delicious all the same. Here is a reminder for you. Think I will branch out next time and add sliced avocado when it comes out of the oven.
Pizza Dough, Sauce and Toppings
10g sachet instant yeast
10ml brown sugar
125ml luke warm water
160-210g all purpose flour *
This really is heaven on a plate and most certainly is not a slimmers delight – but hey, you got to live on the edge every now and again. There is a little bit of prep work involved with making Eggs Benedict but it is SO worth it. I don’t enjoy the English muffin so swap that out with a potato & onion rosti and replace the ham with crispy streaky bacon – perfect! 😀
2 medium potatoes peeled, grated and squeezed through a cloth to remove all the liquid
1 small onion peeled, grated and squeezed through a cloth to remove all the liquid
Streaky bacon – 3 strips per rosti – probably not necessary but oh so nice Hollandaise Sauce
Eggs – 1 per rosti
Divide and roughly shape the potatoes and onion into thin disks and fry in a little olive oil over a medium heat – turning regularly to prevent burning. Fry until browned and crispy.
Savoury tarts always make for a scrumptious lunch and come together quite quickly, so if you have last minute guests, you are good to go. I was going to serve these tasty tarts with a all-home-grown salad and when I went to harvest my greens, my lettuce had all but vanished! I had the healthiest most beautiful lettuce not 2 days earlier – I can only assume that all the rain we have been having has something to do with it. What a disappointment, but no matter, these little individual quiches still went down a treat.
Caramelised Onion and Bacon Tarts
1 brown onion thinly sliced
6 rashers streaky bacon chopped
250ml cheddar cheese grated
5ml veggie spice
Black pepper to taste
Preheat the oven to 180°C.
Caramelise the onions over a medium heat in a little olive oil and butter. Set aside.
Fry the bacon until cooked through.
Beat the eggs in a jug and add the milk, veggie spice and pepper.
Divide the onion and bacon into 4 10cm prepared quiche tins. *
Divide and spread the cheese over the onion and bacon.
Pour over the egg mixture and bake for 15 minutes.
*If using the loose bottom tins, place them on a baking tray in case they leak.
For some peculiar reason, I had just two rashers of bacon left over in the fridge. Stranger things have been known to happen though. I could not live with myself if I let them go to waste so very quickly whipped them out of the fridge along with 2 mushrooms, and egg (which had 2 yolks :-)) and some cheddar cheese and turned it all into a lovely little omelet. This was the ideal super quick, tasty and easy lunch. Think I may have to always keep 2 spare rashers of bacon going forward.
I’d rather you don’t but judge me if you must; I do not make puff pastry, I honestly don’t think it is worth the effort when there are lovely brands available in store and I always have one or two rolls of puff pastry in the freezer, just waiting to be turned into something tasty. Puff pastry can transform an ordinary dish into an extraordinary one. I got the idea for these wonderful tratlets from the Baked and Delicious magazine and they will be making a regular appearance on our lunch menu – think next round will be a chicken liver and onion variation.
As ameneded from Baked and Delicious
400g packet puff pastry defrosted
Half round of feta crumbled
16 roma tomatoes quarted
8 slices streaky bacon cut in half
Vegetable / Italian spice
Olive oil for drizzling
1 egg beaten
Preheat the oven to 200°C.
Roll out the pastry and cut into 4 pieces and place on a greased baking sheet , leaving a small gap between each one.
Use a sharp knife to mark a 1cm border around each piece of pastry, taking care not to cut right through the pastry.
Arrange all of the ingredients on the 4 pieces of pastry and sprinkle with the spice and olive oil.
Brush the edges of the tarts with the egg and bake for 20 minutes.
A nice addition would be some basil pesto spread onto the pastry before adding all of the other ingredients. 🙂
A potato bake is always a yummy side dish for a braai (barbecue) and there are no limits to ingredients you can add to personalise it. I often use this recipe for winter braais when a salad just won’t do in the cold weather.
4 large potatoes
1 packet cream of mushroom soup powder
2 garlic cloves crushed
Pinch cayenne pepper
1ml mustard powder
2 onions sliced and fried
1 packet bacon chopped and fried
250ml grated cheddar cheese
Boil the potatoes in their jackets until just done. Peel and slice.
Preheat the oven to 180°C.
Mix together the soup, garlic, salt, pepper, mustard powder, cream and milk.
Layer the potatoes in a casserole dish alternatively with the onions, bacon and the cream mixture.
Top with the grated cheese and bake in the oven for 30 to 40 minutes.
Not that I need another chocolate cake recipe in my arsenal BUT I just had to try the recipe which I found on the back of a Nestle cocoa wrapper and naturally turned them into cupcakes. They were light, soft and spongy. I was undecided on how to dress these airy treats – icing, glaze, caramel, whipped cream, jam, crunchy peanut butter, then I thought about a light dusting of icing sugar served with a scoop of ice cream would make a nice dessert. Turns out our ate them undressed.
Nestle Cocoa Cupcakes
125ml hot water
10 ml baking powder
3 eggs seperated
5ml vanilla essence
Preheat the oven to 200°C.
Mix the cocoa with the water and allow to cool.
Sift the flour baking powder and salt together.
Combine the egg yolks, oil, sugar, vanilla essence and cocoa mixture
Add the liquid ingredients to the dry ingredients and mix though.
Beat the egg whites until stiff and fold gently into the cocoa mixture.
Divide the mixture into 12 muffin tins lined with paper cases.
Bakes for 12 to 15 minutes.
To Microwave – I did not try this metod
Pour the mixture into a 21cm plastic ring mould.
Microwave on medium high heat for 10 to 12 minutes.