Home made pizza bases

Who says you need to only have gourmet pizza out? Try prosciutto,
blue cheese and rocket pizza on your home made pizza base!

 

Home made pizza is always better.

I have no idea where I picked this pizza dough recipe from, but it's been written in my recipe book for around five or so years. So yes - this dough has been tested and I can personally recommend it!

 

Home made pizza is a regular in our house. We have all sorts of toppings - from the good old ham, cheese and pineapple to blue cheese, prosciutto and rocket. You might think that it isn't something you can do when you need something quick but you'd be wrong! What I usually do is as soon as I walk in the door I do the dough - and in five minutes I have it sitting to rise. I then go and have my shower, do the washing or whatever chores I have to do. Once I come back it's all ready to roll - I throw on topping and it's in the oven!

 

I know the recipe says to let it double (around 30-40mins) but if you only have 15 or 20 mins that's ok too! It just won't be as soft a dough. Otherwise, my mother-in-law taught me a little trick. If you want your dough to double ASAP, sit your bowl in warm water in the sink and cover it with glad wrap and a towel. Let it sit for 5-10 mins (depending on the quantity) and it'll double. Trust me, she does this every weekend to make Polish donuts and bread for church - it works! This is what she used to do in Poland where there is no "warm" place to let your dough rise.

 

Chicken and bacon pizza.

 

Basic pizza

Also used for calzone

 

Makes 4 thin or 2 thick bases

 

450g (3 cups) of flour, plus flour for dusting

1 tsp instant dried yeast (also known as bread machine yeast) ***

1 tsp salt

310 ml (1 1/4 cups) of warm water

1 Tbsp olive oil, plus extra oil to grease bowl

 

With a wooden spoon combine all your dry ingredients in a large bowl, creating a well in the centre. Add your oil into the well followed by your water. Mix everything together until a dough is formed, using your hands towards the end to knead together slightly.

 

Turn the dough onto a floured surface and knead it for a couple of minutes until smooth. Take another clean bowl and coat it with oil (or use spray oil to coat the surface), rolling the dough in the oil slightly before sitting it in the bottom of the bowl. Cover the bowl with cling wrap, placing a tea towel on top of it, and place your dough in a warm, draught free place until it doubles in size (around 30-40 mins).

 

Once doubled, knead the dough in the bowl until it returns to it's original size (for about 1 min). Now you can roll it out and add your favourite toppings!

 

Here's one that I love: Chicken and bacon pizza

 

Enjoy!

Steph xo

 

 

*** Instant dry yeast (also known as instant active dry yeast or bread machine yeast) is used in this recipe as it is added straight to your dry ingredients. I always use "Lowan Whole Foods" instant dried yeast, but this is an Australian brand and may not be available where you are. If you're not sure which you have in the cupboard check out this helpful article: What's the Difference? Instant, active dry and rapid yeast

 

Breakfast at Hotel Windsor

 

A couple of weeks ago Mr Steph and I got to enjoy the perfect start to a Sunday with a lovely breakfast for two at the Hotel Windsor.

We rose bright and early 7am (early for a Sunday!), and quickly dressed in the very smart casual that our booking required. To be on the safe side  I wore my go-to black dress with stockings and heels; Mr Steph in a smashing blue business shirt and suit pants. We drove into the heart of Melbourne's CBD before stepping into the Hotel Windsor, where we were transported into another era - with it's gorgeous chandeliers and leather couches that you could just imagine a man in a cigar reclining on. The bell-boys were all suited in tails, and soft music danced through the 

I started out with a pot of Earl Grey tea -
as a breakfast isn't a breakfast without one!

air as though we had gone back in time.

As we had an early reservation the dining area was very quiet, and I almost felt like I was ruining the atmosphere talking normally to Mr Steph. So I whispered as I looked over the menu and looked around the room - with silver set on every table, and thick pattered drapes on every window. No longer were we reminded that we were in the busy city, which we knew all to well as we both work in there. It was so very peaceful and relaxing.

My lovely sister had organised a voucher for us as a birthday present last year, and I was so happy that I was finally being able to experience what she'd booked for me. It wasn't that there is a long wait to get in, I just kept forgetting that I had it! As part of the gift we were able to have the buffet as well as a meal from the a la carte menu and tea and coffee.


The buffet included an arrange of pastries and toasts, as well as cereals and fruits. I have quite the soft spot for pastries, as you well know, so my sister will be very pleased that I indulged in the "bread" area of the buffet quite a lot. As I cannot say no to a simple bacon and eggs, I had the Windsor Breakfast - with eggs, bacon, tomato and mushrooms. Mr Steph had French toast. He was very happy with it also came out with hazelnut marscarpone - almost tasted like nutella!

Slowly more and more people made their way in, mostly guests from what we could gather. There were the older couples that didn't really say a word to each other over their coffee and croissants, a group of all senior couples who were just having a splendid time chatting away, and also families who walked around as though it was a McDonalds for breakfast; we concluded they must be "regulars" and we wondered what they must do for a living.

It was times like this morning I was very thankful that Mr Steph isn't the usual "Aussie" as other younger people came in. I almost grinned to myself thinking compared to them we could pull off being a guest and this being the "norm" as they turned up in jeans and they almost turned it into a café down the street - and there Mr Steph was in a neatly pressed business shirt and cuff-links, politely eating away with his great manners. From their table we could hear lots of loud laughter and the word "mate" uttered more than a dozen times; before this the dining room seemed sophisticated.

Very full we decided we should probably go - but not before we took a wander through the foyer to look at the beautiful old paintings on the wall and quietly enjoy the morning.

A big thank you to my little sister Veronica and her boyfriend for organising this for us. It was a lovely day! It is something that I did recommend if you are in Melbourne, as it is a lovely experience.


Steph xo
 

Wind back Wednesday: Chocolate rice pudding, beef pasties, pesto pasta and more

 

Hello again! Here's another 'Wind back Wednesday' post - a collection of things loved and shared over the last week.

Recipe: Manila Spoon's chocolate rice pudding

Manila Spoon was one of the first food bloggers I found on Facebook. It wasn't long before I fell in love with Abby's page - and I am still having a food affair with her beautiful recipes! I not only love so many of her dishes but I love that she has all these traditional recipes from the Philippines as well.

 

This week she shared another traditional Filipino dessert - Champorado (Chocolate rice pudding). I've had a coconut rice pudding when I was last in Manila (AMAZING!!) so I was excited to that Abby shared this chocolate version.

 

Check out her recipe here: Champorado (Chocolate rice pudding)

 

 

Recipe: Beef Pasties

This beef pasties recipe is very close to my heart. It always reminds me of home and my family, because it's a meal my Mum used to make all the time when I was at home. I now make it at home for my baby family (just me and Mr Steph at the moment), but I hope that it will be a recipe my kids will one day feel the same about.

 

What makes these pasties different to others is that it doesn't have the usually veggies (like potatoes and carrots) that other recipes have. My Mum used to make it 'kid friendly' with onion, beef mince and seasoning in delicious puff pastry. Over the years I've adapted it slightly, but it's still "Mum's".

 

Here's the recipe: Beef pasties

 

 

Recipe: Creamy pesto pasta with ham

This is a newer recipe to my kitchen. It's become one of my Sunday hot lunches, and another quick dinner recipe I can throw on the table. Your first thoughts might have been 'oily' or 'pasta sitting in cream' but the best part about this recipe is it's the opposite - it's a sticky sauce that simply coats your pasta (not pooling around it).

 

Check out the recipe: Creamy pesto pasta

 

 

 

Cakeriffic Expo

Last week I went to the Cakeriffic Cake Expo here in Melbourne. If you are a fondant decorate this place was fondant heaven! There were so many amazing cakes on display, and I got to meet the lovely Julie from the Great Australian Bake Off.

 

Read the full article here: Cakeriffic Expo

 

 

 

 

 

Steph xo

Creamy pesto pasta with ham

 



 I think the first thing that comes to mind for a lot of people when they hear "pesto" or "creamy" is a pool of oil or cream in the bottom of a bowl with some pasta on top. Well, rest assured - this creamy pesto is neither of those things.

The pasta that is just sitting in a pool of liquid is the reason why I worry when ordering pasta out because it leaves you feeling not so great after eating it, either because it was too oily or you feel like you just ate a cup of warm cream. If you've tried my carbonara recipe you will know that I prefer a sticky creamy sauce - a sauce that coats the pasta rather than the pasta sitting in it.

What I love about this recipe the most is how quick and easy it is to get on the table. Have a look and you'll see what I mean ...

Creamy pesto pasta with ham

Serves 4

1/2 cup of thickened cream
1 1/2 Tbsp basil pesto pasta (yes, just the pre-made one you buy in the shops)
2 tsp of lemon juice
2 tsp / 2 cloves of minced garlic
2 tsp of lemon zest (optional, I know I don't always have a fresh lemon)
100g of diced or shredded ham

4 serves of your choice of pasta. I like to use penne or fettuccini


Firstly, put your pot of water on for your pasta. Once it has come to the boil, add a little salt and your pasta. While the pasta is cooking you'll have enough time to make the sauce.

In a  small sauce pan fry off your garlic and pesto, using the oil from the pesto itself. Only fry off for a couple of minutes, stirring frequently, until you can smell the aroma of the garlic. Turn to a low heat and stir through your lemon juice and zest, allowing to simmer for a minute. We had the lemon juice now so that it doesn't curdle the cream later. I like to add just that little bit of lemon because I really think it adds a fresh flavour to the sauce, and it brings out the basil a little bit more.

Finally add your cream and stir the sauce until well combined and the cream starts to thicken slightly. Allow the sauce to simmer until the cream turns from white to a slightly yellow colour, then turn off the heat. You can leave it on longer but the sauce will just continue to thicken.

Drain the water from your pasta and then add it back into the pot. Pour in your sauce and stir through your pasta so that it coats evenly.

Serve immediately with grated parmesan cheese and cracked pepper.
 
Enjoy!

Steph xo
 

Cakeriffic Expo 2013

Yesterday I went to the 2013 Cakeriffic Expo in Melbourne.  Although cake decorating is not my focus, I do love cupcake decorating. So when Karen at Lick The Bowl told me about it I just had to go along.

If you are a lover of all things fondant than you will be in heaven at this expo! Not only were there a lot of cake decorating equipment suppliers and decorators themselves but there were some great demonstrations, such as 'How to make a bridge and groom' by Verusca Walker and fondant dogs by John Quai Hoi at Cake Delights.



These little cuties are made completely out of fondant.

John was the first demonstration that I saw, and I was just amazed at how easily he put together this grey and white shaggy dog. Starting from a simply fondant body, no more than shapes for his head, body and legs, he added clumps of hair bit by bit. He really did make it look easy!

As fondant and I are not exactly friends (long story but let's just say that my attempt to make my fondant from scratch last year had me throwing it across the room), I was delighted to meet Simone from Amazing Cupcakes and Treats. We had a lovely chat about buttercream decorating and her beautiful cupcakes. She gave me hope that one day my roses will look better as she only started two years before, and is now surprised how easily she does them now!




Just some of the beautiful cupcakes on display from Amazing Cupcakes and
Treats. Simone will be demonstrating roses all weekend.

I think my favourite cake on display was this Teddy Bear cake by Iced Moments. It was just so, so cute - almost too cute to eat! And at the same time Amanda had made it look more like artwork than a cake itself.



Teddy bear fondant cake by Iced Moments.


I will admit though the highlight of my day was meeting Julie from the Great Australian Bake Off. Not only was her fondant bee demonstration great, but she was an amazing speaker as well. She told us about her time on the show and how she was surprised when the tv ads came out that she was nicknamed "the commando".

"I know I'm a bossy person," said Julie. "But it's just really interesting what aspects of your personality come out more when you meet new people - I didn't think I was that Bossy! But that was what character trait was picked up on the most during the show."

What I found very interesting is when Julie told us how their technical bake offs work. They don't get any preparation time for these challenges, and almost have to rely on what they know or have baked before for it to work.

"The recipes that we are given aren't full recipes - they are missing bits are more like basic directions ... measurements and even temperatures are even missing."

The funniest thing was when she told us how the camera men on set were just in awe of everything they did. Most of them had never had anything to do with baking or decorating before so often they would be filming but also asking lots of questions about how contestants were doing things because they were just amazed at their skill.

"They were ask us 'What are you doing there?' or 'What's that that you are adding? What does that do?' ... they were even asked to stop making too much noise on set!"

At the Expo Julie demonstrated her cute little fondant bees. I loved her presentation style and how she didn't assume that everyone was a master decorator and really just explained things so well. Breaking it down step by step, I was actually really surprised how easy they were!


If you're in Melbourne and would like to check out the expo yourself there is still one day left! You can buy tickets online or at the door. Simply visit www.cakeriffic.com for more information.

Steph xo