This is the best tasting pizza base I have ever made. It is thin and crispy and best of all...super easy to make! With only 2 ingredients it is a quick and easy meal to whip up, you will never need to buy a soggy pizza base again! This recipe makes 2 large or 4 small pizza bases so just adjust it to your family's needs.
Ingredients:
- 1 cup self-raising flour plus more for rolling
- 1 cup Greek or double cream yogurt
Directions:
- Mix both ingredients in a large bowl and add a generous pinch of salt. The dough needs to come together in a ball so add more flour if needed.
- Knead for 2 minutes then divide the dough up into 2 larger or 4 smaller pieces of dough and place on wax paper while you roll the bases out.
- Dust your surface generously with flour because this dough sticks quite easily. Roll out the dough into a thin base. Transfer it onto a baking tray or pizza stone by rolling it over your rolling pin.
- Pre-bake the base for 8-10 minutes in a 200° oven before adding your sauce and toppings and baking for another ±20 minutes.
If you are anything like me there is nothing better than a home made pizza on a thin and crispy base! Num! You could even spread it with garlic butter and dip it in some balsamic vinegar.
Keep it cooking,
Kelly
Not only are these delicious and addictive, but they are also have a hidden ingredient that make them good for you too! This recipe is perfect if your child is a fussy eater (or if you have a husband who is a fussy eater!) They are delicious deep fried or baked and can be frozen for future use.
Ingredients:
- 3 large or 4 medium peeled potatoes
- 1 medium sized head of cauliflower
- 5 Tbl flour
- 5 Tbl breadcrumbs + more for coating
- 1 egg
- 1 tsp salt + other spices to season (I used thyme, oregano and mixed herbs)
- half a cup of grated cheese
Directions:
- Boil the potatoes in salted water for 10 minutes. Place in cold water until they are cool enough to handle and then grate them.
- Steam the cauliflower for 3 minutes, leave to cool then crumble into small pieces.
- Place cauliflower and grated potato onto a dishtowel and place another dishtowel on top, then push down to get as much moisture out as possible.
- Empty into a bowl and add the rest of the ingredients. The mixture should be firm enough to roll into balls.
- Take spoon fulls of mixture and roll into balls then coat in breadcrumbs and set aside.
- Place balls on baking paper and bake at 220⁰ for 15 minutes then flip and bake for another 10 minutes. Alternatively fry in hot oil till golden brown. If you have too many then just freeze them for another day.
If your kids pick up on the cauliflower and complain then just take it out, it will work the same! Else ignorance is bliss and you will feel better knowing they are getting a good dose of veggies.
Keep it cooking,
Kelly
Don't let the title put you off. It may sound fancy (and impress your dinner guests) but this a really easy, versatile dish. The bonus is it uses cheap cuts of meat, but by the end they are so tender and delicious that no one will even guess! I originally found the recipe on BBC Food, but I have adapted it to make it quicker and easier to put together. This hearty dish is great with rice or baked into a pie with puff pastry and will really warm you up on the cold days to come!
Ingredients (to serve 4-5 people)
- 800g - 1kg of stewing beef (depending on how many bones)
- 1 medium sized onion
- 250g mushrooms(optional)
- 1 tsp garlic (fresh or crushed)
- 3-4 strips of bacon (optional)
- 1 tsp each of dried rosemary and thyme (or fresh if you prefer)
- 1 Tbsp tomato paste
- 600-800ml of dry red wine and beef stock (how much wine you want to use is up to you, I recommend half of each)
Directions
- Preheat the oven to 150°
- Cut the beef into ±3cm pieces. Salt and pepper the pieces and then brown them in some oil. Fry them in 2 or 3 batches because if you overcrowd the pot they won't brown properly.
- Place the browned pieces in a colander or sieve over a jug so the juices drain off.
- Once all the meat is browned, dice the onion, mushrooms and bacon and add to the pot. I don't always use mushrooms or bacon if I don't have, but they do add extra flavour! Cook until slightly browned.
- Add in the garlic, spices and tomato paste and cook for a few minutes.
- Now add the meat back into the pot as well as your wine/stock mixture and heat until it begins to bubble. There should be enough stock that the meat is covered completely.
- Next make a cartouche; which is just a fancy word for a piece of tinfoil the same size as your pot that will keep the liquids from evaporating. Cover the meat and stock with the foil cartouche and then place it in the oven.
- Cook the meat for 3 hours (the smells will drive you crazy!) until the meat is tender and just pulls apart. If you want to make it into a pie then reduce the cooking time by 45 minutes and place into a pie dish with puff pastry to cook for an hour.
Once you have tried this you will add it to your list of go-to dinner dishes, it is just that good. It's also guaranteed to knock the socks off your dinner guests with it's rich, hearty flavour and have everyone coming back for seconds!
Keep it cooking,
Kelly
