Home-Made Pizza!

The boys really love their pizza. Given the divergent nature of their food interests, pizza is a convenient meal option when we want something that will please them both. Since we’re trying to eat “a little healthier”, the next step forward was to make our own pizzas instead of relying on Pizza Hut.

The problem with anything home-made that you’ve never made before (except for a very long time ago in home economics) is having to find that perfect recipe that will live up to the family’s expectations. This can be surprisingly difficult when they have already been conditioned to prefer the store-bought flavours. Sometimes we need to experiment with different recipes before we find a mix that will agree with the boys. And since we only like recipes that are “quick and easy” to make, it doesn’t really give us a lot to work with.

Home made pizza

Introducing the “lazy pizza dough” recipe from Smitten Kitchen

This recipe is a real gem of a find so make sure you bookmark it! It is really easy to make and it can be prepared the night before or even a few days in advanced if you really want. I reckon you’ll be hard pressed to find a pizza recipe that is easier to make than this. It is also modifiable so you can make wholewheat and gluten-free pizza bases with this recipe. The cooked texture is a perfect cross between the breaded base and the thin-crust pizza – check it out in the photo below…

Homemade Pizza

For the toppings, you can follow the Margherita recipe from Smitten Kitchen, or you choose your own. The best part about home-made pizza is that you can make toppings to suit everyone’s taste buds. The ones featured in the first photo above are Margherita and Pepperoni. I probably should add that Pepperoni pizzas are a bit tricky because they are very dependent on the pepperoni you use. Get the wrong one and it will ruin your pizza.

What Do You Do With All That Left-Over Egg White?

The problem with making home-made ice cream is that there is always a lot of egg white leftover… So I went to look up what I could do with all that egg white and here’s what I found…

And for something savoury, you can always try these:

How much is one egg white?

The problem with leftover egg white is that it is usually all dumped into a single container so how do you measure out your egg whites? Obviously, the easiest way is to weigh it and divide it by the number of eggs you used. If you can’t remember, here are some handy guides…

David Lebovitz

1 large egg white = 2 tbsp = 25g

And if you’re really done with egg white, you can just freeze it – just don’t freeze it in one portion or you’ll have a real blast trying to separate frozen egg white…

Joy of Baking

1 large egg white = 30g

HowToCookThat

1 large egg white = 35g

So I guess a safe bet would be to follow 1 egg white = 30g

I ambitiously planned to make Macarons and an Angel Cake, but we only got around to the Angel Cake. The recipe is in the link above.

Egg white cake...

Recipes: Home Made Real Strawberry Ice Cream

Aristotle is still mad about strawberries so in line with our strawberry theme (see our strawberry cake recipe here), we are making strawberry ice cream with fresh strawberries!

Strawberry Ice Cream in the making...

Ingredients

  • 5 egg yolks
  • 100g raw sugar
  • 250 ml milk
  • 250 ml cream
  • 4 tbsp milk powder
  • 1 tsp vanilla
  • 250g fresh strawberries

Method

  • Place the milk, sugar, and egg yolks into a saucepan and stir over medium-high heat until the edges start to bubble. Lower the heat and stir until the mixture thickens.
  • Heat egg custard over medium heat until the mixture starts bubble. Reduce heat and continually stir the custard until it begins to thicken. Remove from heat and cool.
  • Clean your strawberries and dry them.
  • Blend strawberries, milk powder and cream together.
  • Strain the egg custard into a bowl and whisk in strawberry mix and vanilla.
  • Refrigerate the mixture for at least 2 hours.
  • Attach the freezer bowl and mixing head to your machine.
  • Pour your mix into the freezer bowl and turn on to setting 1.
  • Wait until the mixture thickens into the consistency of soft serve ice cream (about 30 minutes or so).
  • Pour your mix into a container and freeze until firm.

Recipes: Strawberry Cake (made from fresh strawberries) – Take 3

In our last attempt to make Strawberry Cake, Aristotle said it was nice but there was not enough “strawberry” flavour. If you’re wondering why this is “take 3”, it is because attempt number two was a dismal failure. Even I have trouble eating it. This was much, much better – a nice texture with a real strawberry flavour that both boys gave the thumbs up for.

There was only one thing that went wrong… I over filled the cup cake case and when it rose in the oven, it spilled out because the batter is too thin to hold its shape. So either make a full-sized cake or make sure the cup cake cases are no more than 3/4 full.

Strawberry Cake -take 2

Ingredients

  • 125g butter, melted
  • 60g strawberry chocolate, melted
  • 225g raw sugar
  • 80g fresh strawberries
  • 100ml strawberry yoghurt drink (we used farm fresh)
  • 295g plain flour
  • 1 1/4 tsp double action baking powder
  • 1/2 tsp salt
  • 1/2 tsp bicarb soda
  • 2 eggs

Method

  • Preheat oven to 180C.
  • Using a blender, puree your strawberries with the yoghurt drink, raw sugar, and eggs.
  • Pour the puree strawberry mix into a mixing bowl. Add the rest of the ingredients and mix until smooth and creamy.
  • Spoon batter into your cupcake cases (or cupcake tin).
  • Bake in oven for 20 minutes or until your knife comes out clean.
  • Remove from heat and leave to cool before storing.

Recipes: Easiest Ever Curry Chicken

Okay, so this one’s a no-brainer but the results are just too good not to share…

A couple of days ago, I had some curry chicken going in the slow cooker. I opened it up to give it a stir and the smells wafted out into the living room where Aristotle was reading. To my amazement, Aristotle, my “hard to please” eater, jumped up and exclaimed, “Oh Mum! You’ve made a surprise for me! I know what it is… it’s curry chicken!” And when dinner was finally served, he ate everything without requiring any prompting or nagging! After dinner, I was lavished with compliments about my wonderful dinner that took me all of 10 minutes to prepare (longer if you need to chop up your chicken and clean it up) and the rest of the cooking time in the slow cooker. How can I not post about it after being made to feel like such a domestic goddess?

Curry Chicken

I’ve always been a bit more of a rendang person myself, but I am quite fond of this curry chicken, too. The base sauce is Brahim’s Kuah Kari Ayam. All you need to add is:

  • 500g Chicken
  • potatoes, peeled and quartered
  • 200ml coconut milk

Simmer for about an hour and ta da! Dinner is served. Now sit back and wait for the compliments.

Oh. I should add… It’s not spicy at all so if you want more kick, you need to add more chili. My Mum blends them into a paste but I have no experience whatsoever since I’m not after the kick and have never ever added chili to anything I eat, so I can’t help you there…