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 *
I love the simplicity of this tart and for the most part, the ingredients are always in my cupboard or fridge, and it’s especially nice when clearing out for moving plus it is super yummy. It’s a great recipe for when a couple of friends are coming over for lunch – paired with a crisp green salad or baguette, you have the recipe for a perfect afternoon.
When Pete and I braai, toasted sandwiches quite often make their way into the mix. Family and friends always seem to look forward to when Braai Sarmies are featured and not wanting to disappoint, we willingly comply and make them. We have on occasion even just braaied sarmies. We also joke that a salad is not required as the salad ingredients are on the sandwich.
10ml mayonnaise per sandwich
10ml chutney per sandwich
Tomato sliced (optional)
Salt & Pepper
Cheddar cheese grated
Mix the mayonnaise and chutney for the amount of sandwiches you are making.
Lay your bread out on a work surface and spread the mixture onto half of the slices
Layer on the onion, tomato if you are using it, salt and pepper and cheese.
Close the sandwiches and butter the outside of both slices of each sandwich.
Close in a box or sandwich grid and braai over coals turning often until golden brown.
This was originally my husband’s granny’s recipe and his mom was kind enough to give me the original hand written recipe, which I still treasure. I get very excited each time I make this dish. Remember to run a knife between the rim of the dish and the soufflé mixture before baking to help the soufflé rise evenly and if you want extra height, tie a paper collar around the outside of the dish, sticking about 5cm above the rim.
50ml cake flour
Dash cayenne pepper
3 large eggs separated
250ml cheddar cheese grated
Preheat the oven to 220ºC.
Heat the butter and stir in the flour, salt and pepper.
Add the milk and stir until the mixture is smooth and starts to thicken.
Beat the egg yolks and slowly add to the sauce.
Add the cheese and stir until melted.
Whisk the egg whites until stiff and gently fold them into the cheese sauce.
Transfer to a buttered soufflé dish and bake for 30 minutes.