Pizza Express with a liquid dough

014Simply put: when you have no time to waste in making a proper dough…. but be warned, it makes for a deep pan pizza!

Ingredients:

  • 1 egg
  • 8 tbsp olive oil
  • 1 tsp salt
  • 350g pizza flour, as in all prepared in a packet
  • 1 pack of easy-blend dried yeast
  • 300ml lukewarm water

Preparation:

  • Mix all the ingredients together and expect a very wet dough

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  • Pour into a pie or tart tin, lined with grease-proof paper

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  • Add your favourite toppings

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  • Bake in a pre-heated oven at 210°C/ 190°fan/ Gas 6 for about 25mn

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Savoury Baguette

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Basically, it’s my own version of the “sacred BLT” (without the L and I fear spinach wouldn’t do….), perfect for lunch when I have time to prepare a dough and bake it! With or without cheese, it always goes in one sitting!

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No cheese and wholewheat

Baguette dough, medium size:

I did mine in my bread machine, dough setting, mine is liquid in first:

  • 315ml water
  • Sprinkle over 450g bread flour, covering all the liquid (white or wholewheat as preferred)
  • Add in separate corners: 1½tsp salt and 1½ tsp easy-blend dried yeast

Once cycle over, I knocked it back gently onto a floured surface, shaped it into a ball and rolled it out into a rectangular baking tray directly because once filled, it is very difficult to move!

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Filling:

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During the dough cycle, get your ingredients ready, chopped, and part cook the bacon

Staring at the bottom, lengthways, sprinkle your first ingredient and roll

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and so on, rolling up after each addition

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Different bread, white, with cherry tomatoes from the garden and grated mozzarella

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whichever way you prefer, but if using cheese, make it last to seal the dough

Seal and cover with lightly greased cling film, and leave for 30 to 45mn in a warm place

Bake

  • Preheat oven to 230°C/ 210°fan/ Gas 8
  • Slash the top of your bread several times with a knife
  • Place at the top of the oven , spray the inside of the oven with water and bake for 20 to 25mn, or until golden
  • Transfer to a wire rack to cool for a good 10 to 15mn before slicing

Puff Potato & Courgette Pie

Last month, I ended up having a “Courgette Day” when that vegetable made it into a cake, no surprise here, and a savoury pie, yes it does happen too! I am a bit late posting the recipes but the boys have been on my computer non-stop and I am just too tired by evening…. So here goes, a lovely vegetable pie.

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and no, I didn’t make my own puff pastry. Quite frankly, it is too time consuming and the shop-bought ones are perfect, make sure it is made with butter!

Ingredients:

  • Vegetables: mainly potatoes (4 or 5), thinly sliced, boiled for a few minutes,drained and cooled, and grated courgettes. I added thinly sliced onions and red pepper.
  • diced bacon or lardons
  • 450g puff pastry
  • 150ml double cream
  • Seasoning
  • 2 beaten eggs

Preparation:

  • Preheat oven to 200°C/ 180°fan/ Gas 6
  • In a bowl, mix together all your vegetables and bacon

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  • Stir in 2 tbsp of the cream and plenty of seasoning: salt&pepper obviously, and my favourite: a pinch of nutmeg
  • Divide the pastry in half and roll out one piece to the size of the oven plate (I used my stone pizza). Roll out the other half but make it 1 cm bigger all around.
  • Place the first circle on your oven tray and top with the potato mixture, leaving a border

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  • Brush the border with a little of the eggs
  • Top with the larger circle of pastry. Seal well and crimp the edge
  • Cut a steam vent in the centre, wide enough to accommodate a small funnel
  • With the back of a knife, mark a pattern and brush with a little of the eggs
  • Bake for 30mn

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  • Mix the remaining beaten eggs with the rest of the cream and pour into the pie through the steam vent, lifting the sides of your tray in turn to allow even spreading

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  • Return to the oven for a further 15mn then leave to cool for 30mn before serving

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Pizza with a Twist

You could be forgiven for thinking that I must feed my children solely with cakes or cookies but it isn’t so!  I do like cooking in general but it would have to be an unusual savoury recipe for me to want to share here…. as it was at the week-end! Not the recipe itself: a pizza! but with a twist…. Camera was at the ready! I was inspired by a video seen on line, brioche and Nutella of all things and I actually decided to go savoury on this one! Wonders never cease!

pizza with a twist

Pizza dough:

I won’t bore you with the details, I did mine in my bread machine, dough setting, mine is liquid in first:

  • 420ml water + 45ml or 3 tbsp olive oil
  • Sprinkle over 675g bread flour, covering all the liquid
  • Add in separate corners: 3tsp salt, 1½ tsp sugar and 1½ tsp easy-blend dried yeast

Once cycle over, I knocked it back gently onto a floured surface:

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I divided the dough in 4 rolls, working one at a time, covering the others aside.

Base: the first one, I rolled wide enough to cover my pizza stone, onto a baking sheet, checking the size before warming the stone up in the oven, preheating at 220°/ 200°fan

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Cover in your preferred pizza tomato sauce:

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Second Roll: try and roll it to the same size so it covers your base:

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My boys wanted bacon bits and I used shop-bought grated mozzarella as a middle layer:

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Third Roll: same again, cover on top and S’more cheese, it is a pizza after all!

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Fourth Roll: Roll and cover your last layer. Now the fun begins!

  • Place a glass upside down in the middle of your pizza and cut 4 quarters

quarters and cut each quarter into 4 slices (tip: use scissors!)

  • Take 2 slices in each hand and twist twice, going opposite way ( right hand goes right and left hand goes left)

twists tuck the 2 ends together

  • Do the same all around your glass

rose and it should look like this!

  • More grated cheese: I keep telling you, it is a pizza!

smore cheese I took my hot stone out of the oven and just slid the baking sheet on top. Bake in the oven for 30 to 35mn, turning it round 2 or 3 times, until cooked as a pizza should be!

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Just perfect, it fed all of us (4) with one “petal” spare…. I know what I’m having for lunch! :dinner: