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Anitas Pizza – May 2022

Best one yet!

Makes a large whole meal rectangular pepperoni pizza with all the trimmings

 

FOR THE TOPPINGS

  • Pizza sauce – about 1/2 small jar
  • Grated cheddar, grated parmesan – mixed together
  • Mozzarella – cut into chunks and seasoned with pepper and oregano and topped lightly with olive oil
  • Sliced shallots and sliced sweet peppers –  seasoned with pepper and chilli seeds and oregano, partially cook in microwave until softened
  • Pepperoni – sliced
  • Sundried tomatoes, thinly sliced
  • Sliced olives, capers, jalapenos – drained and dabbed dry

FOR THE DOUGH 

Prepare the wet ingredients and the yeast

Sprinkle 3/4 (5.5-6g) of a 7g sachet of dried yeast to the top of the following mixed together – do not stir and leave for a few minutes until the yeast is activated, then stir

  • 1/3 tablespoon golden caster sugar
  • 1.5 tablespoons olive oil
  • 245g luke warm water

Meanwhile weigh out 375g of flour into a large bowl

  • 100g Whole meal Very strong Flour
  • +
  • 275g White Very strong Flour
  • Add 1/4 teaspoon salt to the flour and stir in

    1) Make a well in the flour and using a fork add the yeast mixture into the center

    2) Work in flour (with salt) with a fork from the edges into the center, then hands,, until a mass of dough is formed

    3) Relax the dough for 5 mins before kneading to absorb the liquids a little more

    4)Tip out onto a clean dry worktop and clean the bowl ready for proving the dough

    5) Knead for 10mins, rest a couple of times to relax gluten,

  • If the dough tears before it gets smooth let it relax for 3 minutes
  • Clean and dry worktop if it feels tacky
  • Using slightly dampened hands continue to knead and repeat cleanups until
  • Until dough is nice and smooth and springy

6) start the Rise,  for 40-60 mins in warmer, covered with cling film,  in medium bowl to allow dough to double in size ( or at room temperature if longer is needed before baking) 

7) at 30 mins since prooving started,  pre-Heat oven 250C with stone for at least 30mins ( gets smoky in there so open oven when hot with care)

8) at 50 mins since proving started, Roll out dough on greaseproof paper –  Stretch and roll out the dough into a rectangle, trying to leave the edges a little thicker, by pinching edges like pastry, to avoid over spill of toppings during baking, leave to rise a bit more while preparing the toppings.

    • If dough is too tight to roll, leave for a couple of minutes to relax, then continue to shape out
    • Rest for further 10 to 20 mins until oven ready, and toppings prepared for loading

9) Add the toppings in the following order, LEAVING STONE IN OVEN

    1. Pizza sauce, spooned on thinly, spread with the back of the  spoon – it will begin to dry as the dough starts to cook on the stone, that’s fine, add a little more sauce, but don’t make it really wet
    2. Mozzarella slices – ADD
    3. Sliced sun dried tomatoes – ADD
    4. Capers  – ADD
    5. Pepperoni – ADD
    6. Olives, Jalapeños- ADD
    7. Grated cheese ADD

10) When oven and stone heated, remove stone, drag oven ready Pizza onto stone, and leave on stone for 3 minutes before putting in oven, to get a really crispy base (without burning topping during baking)

11) Bake at 250 for 10mins, remove as soon as crust is golden * it turns dark Very quickly after 10mins

12) Allow to stand for 5 mins before cutting and serving –

 WARNING: HOT CHEESE BURNS MOUTH

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Banana Tart Tatin

Watched the Hairy Bikers make this on TV .. It looked amazing so it is a ‘MUST TRY’

Ingredients

  1. Bananas chopped into 1 inch pieces – enough to cover base of tart
  2. Caster Sugar – 1 cup full
  3. Butter – large piece – 1/8 – 1/4 packet (more research required for exact amount of butter!) 😉
  4. Orange Zest of one orange
  5. ready made PUFF PASTRY straight out the fridge
  6. brandy for serving
  • Heat sugar in a frying pan without stirring until golden 
  • Add a huge knob of butter and stir gently until melted
  • Roll out the pastry and cut a round circle slightly smaller than the tart dish
  • Pour caramel into dish
  • Place bananas upwards into caramel (flat edges down)
  • grate orange zest on top of bananas
  • gently place pastry over bananas and turn down the edges to the base
  • tuck in pastry ever so slightly
  • prick pastry a few times with a fork
  • bake in pre-heated oven @180C or 160C-fan oven, for 40-45 mins
  • turn out onto dish to cool

serving

serve with brandy poured on top and lit. !

 

 

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Jalepeno Dip

In a Blender, simply blend a jar of jalepenos (with juice) and a spring of fresh mint

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For Fillings

  1. Veg:
    1. roast a deseeded butternut squash cut into 8 segments for 45mins at 180 (160 for fan oven)
    2. use fork to fluff up add crumbled chestnuts, cranberries, grated cheese etc
  2. Sausages: skin on sausages lengthwise and remove skin

 

  1. cut Puff pastry sheets into two lengths
  2. add filling 1 cm from edge and egg wash inside edge
  3. fold over pastry and crimp closed with a fork
  4. egg wash top of rolls and cut into 4 or 8 pieces
  5. Bake at 180 (160 fan) for 30-35 mins bottom shelf for 30-35 minutes

 

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Strudel (Filo Pastry)

  1. Oven 180c bake 30 minutes on bottom shelf 
  2. 100g melted butter, boil with grated zest of 2 clementines and the juice and 4 leaves of rosemary
  3. 1+ pack of FILO PASTRY (8 SHEETS)
  4. WORK FAST! prepare the filling first
  5. Filling :
    • mixture of apple chopped nuts, crumbled ginger biscuits, grated pear, raisons/sultanas, chocolate chips, 2-3  teaspspoons of honey etc
  6. Overlay 4 sheets on a tea towel, to cover the teatowel overlapping the pastry
  7. Seal layers with some of the melted flavoured butter and spread butter all over
  8. Add remaining 4 sheets,  coat with half of remaining butter
  9. Spread on the filling,  keep 1 inch clear from edges
  • RoLL the strudel as follows
  • Fold left in 4″
  • Fold right in 4″
  • Fold nearest edge in slightly then use tea towel to fold press fold press until rolled
  • Lift confidently onto buttered baking tray, pour on and rub in remains melted butter
  • Sprinkle on crystallised brown sugar for a 

 

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Sweet Potato Muffins

Sweet Potato muffins are a must try!

I watched a Jamie Oliver programme on TV and they are very inspiring

 

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Duck brigarde

This is the original duck a’lorange! This classic French dish combines duck with a tangy and rich orange – or a brigarde sauce. Serve with kale and Cavolo Nero.

Serves 4

Ingredients

4 large salt aged duck breasts, remove the fillet
25ml olive oil

For the sauce:

600ml Veal jus
400ml blood orange beer
2 oranges, rind removed and julienned and juiced
1 lemon, rind removed and julienned
25g butter
25ml sherry vinegar

For the vegetables:

100g Kale
100g Cavolo Nero
25g butter
100ml water
Salt and pepper

Method

1. Preheat the oven to 220c.

2. Add a little oil to the pan on a medium heat and add the duck breasts skin side down.
Season. When the skin is brown and crispy, flip over and put in the oven for 6-8
minutes. Allow to rest.

3. To make the sauce: add the sugar to a non stick pan and heat until it turns a deep
caramel colour. Add the orange juice and stock, beer and zest then bring to a boil
and reduce to a third. Stir in the sherry vinegar, add the butter and season.

4. For the vegetables: melt the butter in a large pan, add the water and bring to the boil.
Add the vegetables and cook for 2 minutes.

5. To serve: slice the duck and serve on top of the vegetables. Pour sauce over the top.

Duck Brigarde | Saturday Morning with James Martin
http://www.itv.com/saturdaymorning/saturday-morning-recipes/duck-brigarde

Sent from Samsung tablet

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Greek Roast Potatoes

  1. In a small bowl, mix olive oil, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  2. Arrange potatoes evenly in the bottom of a medium baking dish.
  3. Pour the olive oil mixture over the potatoes.
  4. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Sent from Anitas Samsung tablet

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The great thing about yellow split peas is they don’t need soaking overnight before you cook them. Greek Fava is garlicky, lemony, rich with extra virgin olive oil and super healthy

Ingredients

  1. 500g yellow split peas (18 ounces)
  2. 3 red onions roughly chopped
  3. 2 cloves of garlic chopped
  4. 1 lt warm water (3 and 1/3 cups)
  5. juice of 2 lemons
  6. 1/3 of a cup olive oil
  7. thyme
  8. salt and freshly pepper

Garnish with:

  • Chopped fresh parsley
  • Chopped fresh oregano
  • Pinch of cayenne pepper (or dried chilli flakes if you’re without)

 

Instructions

  • Rinse the split peas with plenty of water
  • Heat a large pot over medium-high heat, add 2-3 tbsps olive oil, add the chopped onions, garlic and some fresh thyme and sauté.
  • As soon as the onions start to caramelise add the peas and blend.
  • Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper.
  • Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy.
  • While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
  • When done, pour in the lemon juice and transfer the mixture in food processor.
  • Mix, until the peas become smooth and creamy, like a puree.
  • Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.
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Childhood memories : Simple Semolina dinner…

Boil 1/2 pint of milk, then turn down heat to minimum and add semolina (1/2 cup perhaps, TBC)

Stir continuously until mixture thickens to consistency of unwhipped double cream, takes about 5 minutes…

Serve on a large plate, tilting plate so semolina spreads evenly over whole plate

Sprinkle on sieved icing sugar and grated plain chocolate.

Eat hot..

 

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Very lemony sponge cake, delicious with coffee. Quick to make and bakes in less than 30 minutes.

Ingredients

For the sponge:

  • 200g very soft butter
  • 200g golden caster sugar
  • 3 large eggs, whisked till airy and at room temp
  • 250g sifted self raising flour
  • 2/3 level teaspoon bicarb of soda
  • juice of 2 lemons (1/2 cup)
  • grated rind of two lemons

For the glaze and filling

  • Juice of 2 lemons
  • same qty of caster auger
  • 2 capfulls vanilla essence
  • plum jam for filling
  1. Grease and lightly flour tins
  2. pre -heat oven to 180C
  3. whisk eggs in a pouring jug
  4. whisk butter and sugar until light and creamy and smooth
  5. slowly add eggs while whisking until nice nd airy
  6. Add lemon rind and lemon juice with just a quick whisk so it doesn’t curdle
  7. sift in flour with baking soda and fold in carefully
  8. Bake the flan dishes for 2 mins until light golden
  9. Bake the loaf tins for an extra 5 minutes, no more

This mixture is sufficient for two loaf tins and two 4″ flan dishes

For the glaze combine the lemon juice, sugar and vanilla essence in a small pan, bring to the boil and simmer for 20 mins.

Turn out cakes while warm, glaze the top and bottom halves and add a thin layer of jam between layers.

eat warm, as the sides are a little crusty and the sponge very moist And lemony

store wrapped in clingfilm to retain the moisture.

delicious, must make again…

 

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This is a recipe I found in a magazine and I actually haven’t tried yet, but it looks great and I really want to try it out.. So here it is, and when I have made it I will update this recipe and give a verdict.

Ingredients   (serves 6)  – Make the day before as they need to be served chilled

  • 110g caster sugar for the Caramel
  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of two oranges
  • 1 orange segmented
  • 1 split vanilla pod or  1 teaspoon vanilla essence
  • 125g caster sugar for the custard
  • 2 large eggs
  • 2 large egg yolks
  1. To make the caramel, dissolve the sugar 110g in a pan with 125 ml water, over a medium heat
  2. Increase the heat and cook until the sugar turns dark amber
  3. Carefully pour the hot caramel into six ramekins and leave to cool
  4. For the custard, gently heat the cream, rosemary, zest and  vanilla pod until simmering
  5. Leave to infuse for 30 minutes
  6. Pre-heat oven to 180C (fan 160C)
  7. Strain the cream into a clean pan and warm gently
  8. In a separate bowl, whisk the sugar and all the eggs together
  9. Add a little cream gently into the eggs, still whisking, then add the remaining cream and stir
  10. Skim off any bubbles
  11. Pour into Ramekin dishes and place in an oven tray on a paper towel to stop them slipping
  12. Pour boiling water so that it comes two thirds up the sides of the ramekins
  13. Cook for about 1 hour, or until the puddings are almost set
  14. Remove the tray from the oven and leave to cool in the water
  15. When water has cooled, remove and chill for at least one hour – overnight is best
  16. To serve, stand the dishes in hot water for a few seconds and turn out.
  17. Garnish with orange segments (and more rosemary)
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Robins’ Beef in Ale Casserole

Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef  in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.

This recipe serves four.

Ingredients

  • 2 tablespoons sunflower oil
  • 700 grams Diced Beef (Waitrose Mini Diced Beef)
  • 2 large onions,  sliced thickly
  • 2 tablespoons light brown sugar
  • 1 tablespoon plain flour
  • 2 tablespoons balsamic vinegar
  • 500ml  Strong Pale Ale
  • For the accompaniment
  • 2 tablespoons creamed horseradish sauce
  • 1 tablespoon fresh thyme leaves, finely chopped
  1. Pre-heat oven to 150C
  2. Using a large ovenproof and flameproof casserole dish with a lid
  3. Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
  4. Transfer each batch onto a plate and set aside
  5. Heat 1 tablespoon of oil and add the thickly sliced onions
  6. Saute over a low heat for 6-7 minutes until softened
  7. Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
  8. Pour the ale over the onions  and stir until it reaches the boil
  9. Add the beef to the the onions
  10. Season to taste
  11. Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
  12. Stir the  creamed horseradish sauce and the chopped thyme leaves for an accompaniment
  13. Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉

 

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Lindas – PLUM COBBLER

View Lindas Recipe here at  www.LindasFavorites.com

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Lindas – LEMON BREAD

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Lindas – CREME CARAMEL

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View Lindas Recipe here at www.LindasFavorites.com

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Lindas – SWEET POTATO GRATIN

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View Lindas Recipe here at  www.LindasFavorites.com

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Lindas – BBQ RIBS

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View Lindas original recipe at www.lindasfavorites.com

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View Lindas original recipe at www www.lindasfavorites.com

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