Friday, 18 April 2014

Oven Dried Tomato and Pepperoni Pizza

Whenever I want to eat something comforting the thing I turn to is good ol' trusty pizza. Now, as my stress levels are through the rooooof at the moment due to the fact that my As levels are in one month x_x pizzas are the perfectttttttt de-stresser as you get to knead the dough which is kinda like a stress ball and then you get a nice break from revision with a comforting piece of pizza. (I highly recommend.)

Toppings. Its always a tough one picking which topping to have; it can really-make-or-break your meal. If unsure I always sway towards the trusty pepperoni pizza and I lovee it with roasted tomatoes and jalapenos. (We didn't have jalapenos in the house to put on mah pizza; ohh well)

Oven Dried Tomato and Pepperoni Pizza (Makes 2):
500g Plain flour
2 tsp Salt
1 x 7g Sachet of dried yeast
350ml Warm water
Breadcrumbs or Semolina for dusting
Whatever ya like but I used:
4 Cloves of garlic
Cherry Tomatoes
Olive Oil for drizzling
350g Passata
8 pieces of Salami
150g mozzarella cheese

1. To make the pizza dough combine the flour salt and yeast in a bowl. Then gradually add the warm water incorporating with your hands until you form a ball (add more flour or water if needed). Cover with a cloth and leave to rest for 5 minutes.
2. Knead the dough for 10 minutes and then split the dough into two balls. Sprinkle flour on a clean kitchen towel and then place the two dough balls on the towel. Cover with a damp towel and leave to rise for an hour.
3. Preheat the oven to gas mark 9.
4. Once the dough has doubled in size roll the dough out and then place on a tray lined with a sprinkle of the breadcrumbs or semolina. 
5. Then go crazay with the toppings. I just spooned the passata on to the pizzas. Ripped up the mozzarella and scattered it on top along with some torn salami. I also scattered a few roasted tomatoes on top (you do this by chopping the tomatoes in half then adding them onto a tray along with the roughly chopped garlic cloves a drizzle of olive oil and a pinch of salt. Then roast them for a good hour at gas mark 6.) 
6. Bake in the top shelf of the oven for 12 minutes.
7. One tip I do have is don't put the herb of your choice on until after the pizzas have cooked; you don't want them to burn!

I always find that homemade pizzas are sooo incredibly stuffing! But who am I kidding I don't stop eating till its all gone.

What is your favourite pizza topping?

Monday, 14 April 2014

Hot Cross Buns

With Easter coming up I thought I would make some Hot Cross Buns and share the recipe with you all.

Now, let me tell you I am not normally a Hot Cross Bun kind of girl but after trying these I am converted. Homemade really does taste better; the apple chunks in the buns make them particularly delicious.

The crosses are a bit wonky; but I guess that's what gives them that special homemade touch.

Hot Cross Buns (Makes 12):
*Disclaimer: This recipe was adapted from Paul Hollywoods'*
300ml Milk
500g Strong white bread flour
75g Caster sugar
1 tsp Salt
7g Fast-action yeast
50g Butter
1 egg
230g Sultanas
1 apple cored pealed and chopped into small chunks
Zest of 2 oranges
2tsp Ground cinnamon
Olive or sunflower oil for greasing
75g Plain flour
A cup of water
6 tbsp Apricot jam

1.Bring the milk to the boil then leave to cool till it is warm.
2. Mix the flour, sugar, salt, yeast, butter and egg in a bowl till well incorporated.
3.Add the sultanas and orange zest to the flour mix. Knead the dough for 5 minutes until smooth and elasticy.
4.Put the dough in a lightly oiled bowl and cover the bowl with lightly oiled clingfilm; leave to rise for an hour or until doubled in size.
5.  Knock back the dough (the best partt) then divide the dough into 12 even pieces. (I did this by weighing each piece). Roll the dough into balls and if needed use a little flour. Place the buns on a baking tray lined with a coating of butter and flour leaving enough space between the buns so that they just touch when they rise and expand. Leave to prove for another hour.
6. Heat the oven to Gas Mark 7.
7. To make the cross mix the flour with just enough water for the mixture to form a thick paste. Spoon into a piping bag. Pipe the crosses on each of the buns.
8. Bake for 20-25 minutes until nice n' golden.
9. Heat the apricot jam on a low heat, then sieve to get rid of any chunks. While the jam is warm brush over the warm buns (I just used the back of a teaspoon to do this) you can wait until they cool butttt these hot cross buns are sooo delicious fresh out the oven piping hot.

These hot cross buns are soooooo goood straight out of the oven with a thick coating of butter as the butter melts through the bun making them extra scrummy. Mmmm Mmmmm Mmmm.

Saturday, 12 April 2014

Peanut Butter Milkshake

It'sssss peanut butter milkshake time, peanut butter milkshake time. (If you don't know what I'm talking about type peanut butter jelly time into you tube)

Butt anyway, yes, it is indeed peanut butter milkshake time as I thought I would improvise and make up this peanut butter milkshake recipe which was delicioussssss.

Peanut Butter Milkshake: (Serves 2)
500ml milk
250g natural yogurt
250ml vanilla ice cream
2 tablespoons peanut butter
1 tsp honey
About 7 ice cubes (adjust to prefrence)

1. Whiz everything up in a blender. 
(Hay presto easy peasy lemon squeezey.)

This peanut butter milkshake recipe is so scrummy, quick, easy and requires little ingredients; what more could you ask for!

Sunday, 6 April 2014

Chocolate Chunk Walnut Pie

If you love chocolate, walnuts and pastry then trust me you will love this recipe. This pie is soooo indulgent and comforting you wont be able to get enough of it!....Me and my Mum ate the whole pie between us but shh no one has to know that! 

One thing I will say is that if your pie tin is quite big, double the pastry as I didn't and as you can see the edges are a lil' thin.

Chocolate Chunk Walnut Pie:
*Disclaimer this recipe has been adapted from the Humming Bird pecan pie*
110g Butter
225g Plain Flour
80g Caster Sugar
1 Egg
110g Butter
225g Soft Light Brown Sugar
110g Golden Syrup
3 Eggs
260g Roughly Chopped Walnuts plus 16 Walnut Halves
100g Dark Chocolate Chips

1. Using your hands rub together the butter and flour and then stir in the sugar and the egg. Once the dough has come together take it out and knead it gently on a floured surface.
2. Wrap the pastry in clingfilm and put in the fridge to rest for 20-30 minutes.
3.Once the pastry has rested, unwrap it from the clingfilm and place into a buttered tin. Push the pastry to the sides and base until it covers the base and sides evenly. Alternatively you can roll the pastry till 5 mm thick then place it in the tin but I found the pastry too sticky to do this. Using a sharp knife cut away excess pastry. Then place the pastry back in the fridge for another 20-30 minutes.
4.In the meantime, preheat the oven to Gas mark 2.
5.Once the pastry has rested, line it with baking parchment and fill with baking beans (I just use pasta) and then place in the oven to bake blind for 15 minutes. Carefully remove the baking beans (or pastaaa) with the parchment, and bake the tart case for another 15 minutes. Remove from the oven and set aside to cool.
6.In a saucepan over a low heat, melt the butter, sugar and golden syrup together. Set aside to cool. Whisk the eggs in a separate bowl and then pour the melted sugar mix into the egg mixture.Stir continuously until well combined.
7.Scatter the chopped walnuts and chocolate chips over the base of the tart and then pour the sugar-egg filling on top. Decorate the top with the halved walnuts.
8.Carefully place the pie in the oven and bake for 30 minutes, then bring the temperature up to Gas Mark 4 and bake for another 30 minutes. When cooked the pie filling should be set with a slight wobble-wobble in the center.
9.Voilla! Easy as pieeee.

Trust me when I say that this pie is best eaten piping hot! Also it seems to taste evennnnn better reheated the next day!