In My Kitchen – November 2013

Wow, can’t believe I just typed November which means this is our second last IMK post of the year.  It is also very exciting that there are so many new contributors to this fun monthly peek into each others kitchens.

In my kitchen…

Is a leftover piece of cheese and caramelised onion pizza which I made yesterday for lunch.

cheese onion pizza

In my kitchen…

Are some lavender sweet peas waiting to be put in a vase, as well as some pretty pink ones which I placed at our entrance hall, so not really in my kitchen and a smaller arrangement which I will put on my desk.

Sweet peas lavender

Sweet peas pink

Sweet peas vase

In my kitchen…

Is a beautiful mini viola plant which my sister-in-law Karin gave to me. 🙂

Mini viloas

In my kitchen…

Are my coriander seedlings.  These guys are ready to be potted for the herb garden so they can join the rest of the coriander and other happy herbs.

coriander seedlings

In my kitchen…

Well, technically just outside of my kitchen are 2 fig tree slips which I planted when we pruned the fig tree. I am thrilled that they are growing.  I planted a few others but don’t think they have survived.  I reckon I should have seen a leaf shoot on all the slips I planted and not just a bare twig.

fig tree slips

In my kitchen…

Are some shot glasses which I use for individual place settings when we have family and friends over for dinner.  They really work well and are considerably cheaper than mini vases.

shot glass vases

What’s in your kitchen this month?  Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun.

Brown Bread Pizza Dough, Sauce and my very boring toppings

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

Ingredients

Dough

1 cup brown bread flour
1tsp instant yeast
½ tsp salt
1tsp sugar
5ml olive oil
½ cup warm water

Tomato Sauce

30ml tomato paste
10ml olive oil
2.5ml dried oregano
2.5ml sugar

Toppings

1½ cups cheddar cheese or mozzarella cheese grated
2 garlic cloves crushed
4 big white button mushrooms thinly sliced
4 rashers bacon diced
3 pieces spring onion chopped
Dried oregano

Method 

  1. Combine all the dry ingredients in a bowl.
  2. Add the oil and water and mix to combine.  The mixture will still be quite sticky.
  3. Place the dough on a floured surface and gently knead for 5 minutes.  You may need to add a little more flour over the top of the dough to prevent it sticking to your fingers.
  4. Place the dough in a clean bowl and cover with a cloth and set aside in a warm spot until the dough is double in size.
  5. Lightly punch down the dough and roll it out as thinly as desired directly onto a piece of tin foil which has been sprayed with non stick spray and transfer to a baking tray.
  6. Preheat the oven to 220°C.
  7. Spread the tomato sauce over the base followed by the cheese, garlic, mushrooms, bacon and spring onion.
  8. Sprinkle over the oregano and bake for 10 -12 minutes.

Pizza – Dough, Sauce and Toppings

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

Ingredients

Dough

10g sachet instant yeast
10ml brown sugar
1ml salt
125ml luke warm water
160-210g all purpose flour *

Tomato Sauce

30ml tomato paste
10ml olive oil
1.2ml dried oregano
1.2 dried sweet basil
2.5ml sugar

Toppings

1½ cups white cheddar cheese or mozzarella cheese grated
1 garlic cloves crushed
4 big white button mushrooms thinly sliced
4 rashers bacon diced
Dried oregano

Method

  1. Mix the yeast, sugar, salt and water in a bowl.
  2. Add half of the flour so that when you stir it in, the dough comes together.
  3. Turn the dough onto a floured surface and knead for 10 minutes, gradually adding more flour until the dough feels smooth and elastic.
  4. Roll the dough into a ball and lightly oil the surface, place in a bowl and cover with cling film and place it in a warm spot until the dough has doubled in size.
  5. Preheat the oven to 220°C.
  6. Lightly punch down the dough and roll it out as thinly as desired directly onto a piece of tin foil which has been sprayed with non stick spray and transfer to a baking tray.
  7. Spread the tomato sauce over the base followed by the cheese, garlic, mushrooms and bacon.
  8. Sprinkle over the oregano and bake for 10 -12 minutes.

* I weighed out 210g flour and used from it to flour the counter.

Homemade Pizza

I read about The Creative Pot’s Mushroom and Apricot White Pizza a while ago and knew that the base would be a hit with Pete as he enjoys a thin crispy pizza base and even though I only used the  pizza base portion of the recipe, it was a huge success – super easy – a definite winner in our home.  I used what I had on hand for toppings and the flavour was very moreish.

 

Homemade Pizza

Ingredients

Dough

10g sachet instant yeast
10ml sugar – I used brown
1ml salt
125ml luke warm water
160-210g white bread flour – I used all purpose flour *
5ml olive oil

Tomato Sauce

30ml tomato paste
10ml olive oil
1.2ml dried oregano
1.2 dried sweet basil
2.5ml sugar

Topping

1½ cups white cheddar cheese grated
1 garlic clove crushed
4 big white button mushrooms thinly sliced
4 rasher bacon diced
Dried oregano

Method

  1. Mix the yeast, sugar, salt and water in a bowl.
  2. Add approximately a third of the flour so that when you stir it in, the dough comes together.
  3. Turn the dough onto a floured surface and knead for 10 minutes, gradually adding more flour until the dough feels smooth and elastic.
  4. Roll the dough into a ball and lightly oil the surface, place in a bowl and cover with cling film and place it in a warm spot until the dough has doubled in size.  Mine only took about 15 minutes (Mauritius heat) but guess it could take up to 30 minutes depending on where you are.
  5. Preheat the oven to 220°C.
  6. Punch down the dough and roll it out very thinly directly onto a piece of tin foil which has been sprayed with non stick spray (mine was approximately 25cm by 30cm) and transfer to a baking tray.
  7. Spread the tomato paste over the base followed by the cheese, garlic, mushrooms and bacon.
  8. Sprinkle over the oregano and bake for 10 -12 minutes.

* I weighed out 210g flour and used from it to flour the counter.

Pizza

This is a great recipe for during the week and kids love helping out to make the dough.  You can go wild with different toppings or just keep it simple.

Pizza

Ingredients

1 bottle beer
Flour
Oil
Tomato Puree
Dried herbs of choice
Mozzarella cheese

Method

  1. Mix the beer with a drop of oil and enough flour until it reaches the consistency of dough.
  2. Roll it out to fit a baking tray.
  3. Spread the dough with tomato puree and sprinkle with herbs of your choice.
  4. Top with the cheese.
  5. You can also add anything else that takes your fancy.
  6. Grill in the oven until the cheese is melted.

 

Submitted by:  Frances Graham, Gauteng