A super-easy recipe post from me today, in fact it’s so easy I wouldn’t call it a recipe really.
What it is, however, is my current favourite speedy lunch. Spending one day a week at home studying (I favour Wednesdays, because two two-day weeks is far better than a five-day working week in my opinion!) means I need a few go-to lunches. Something which fills me up, satisfies me (because nothing causes more procrastination that the biscuit tin!), and at the moment warms me up. Our flat isn’t particular warm to just sit around in.
I do love salads. I really do. But study days make me crave comforting carbs. And so I give you…the Pitta Pizza. Carby, cheese goodness with portion control. Having on of these alongside a green salad keeps me away from the biscuits and full up until dinner time – and yet it won’t completely ruin my diet. It’s a great way to use up odds and ends in the fridge, just choose whatever toppings you have lying around…
Veggie toppings – thinly sliced courgette is my fav
Cheese – anything from mozzarella to goat’s cheese
Simply layer up your toppings on your pitta (I keep a stash of pitta breads in the freezer and assemble from frozen), then pop under the grill for a few minutes – until warm, crisp and the cheese is bubbling. Leave to cool for a few minutes, then slice up and enjoy with a salad.
Like I said, not really deserving of the word ‘recipe’ – but so delicious all the same!
One of my favourite festive treats (who am I kidding, I love everything festive as long as it doesn’t contain dried fruit!) is a Terry’s Chocolate Orange. The combo of zingy orange and creamy chocolate is one I’ve loved for as long as I can remember, and these cookies captured that AND took it up a notch. Adding ginger and a touch of cinnamon gave a warmth and kick to each bite that really brought these cookies to another level.
This recipe came about way back at the beginning of December, when I attended an event put on by the Co-Op and Sorted Food to address the Cooking Gap. The ‘gap is basically young people showing a massive lack of cooking and food skills. Having lived in halls for a year of my university life, I totally get this – one of my housemates bought a BBQ chicken pizza from Asda, left on the kitchen side for a week, popped it in the fridge for another week, then cooked it. Didn’t smell great! I know I didn’t get much cooking skills from school (though they did teach me how to make a white sauce, so eternally grateful there!), and I didn’t do a whole lot of cooking with my mum either. For a completely self-taught 23 year old I would say my cooking skills are pretty good, but I know so many people who just don’t cook. At all. Fingers crossed the guys at Sorted manage to change that!
It was a pretty fab event too. I was super-jealous of their kitchen, got a little too tipsy with Tanya and had a delicious white pizza made for me, then drizzled with honey. Bit of an odd combo, but it totally worked!
Now to the cookies. Soft in the middle, crisp at the edges, sweet, spicy, filling and a good chocolatey hit. Pretty much the perfect cookie…
50g candied ginger
50g dark chocolate chips
1 orange (zested, plus half of the juice)
90ml sunflower oil
180g soft brown sugar
0.5tsp baking powder
0.5tsp ground cinnamon
0.5tsp ground ginger
120g plain flour
240g porridge oats
Place a clean large mixing bowl on a set of scales and reset the scales to zero using the tare function.
Add the butter, oil, sugar, orange juice and honey to a bowl, then crack in the egg and beat together until light and creamy. Add the vanilla, baking powder, and ground spices to the mixture; beat evenly to combine. Add the flour and the oats, stir, then add in your candied ginger, chocolate and orange zest. Mix everything together well.
Spoon blobs of about a tablespoon of the mixture onto baking trays (line with greasepoof). Roll into a ball and flatten slightly, but leave plenty of space between them as I found they did spread slightly. I also found the mix realllyyyyy sticky, so keeping my fingers damp helped here! Bake for 12-15 minutes at 175C until they are golden around the edges, cool for 5 minutes and then transfer to a wire rack to cool completely.
I’m not ashamed (well, maybe a little) to admit that I ate them for breakfast. Though they are perfect with an afternoon cuppa too. Or a post-dinner snack. Or just because…
What’s your favourite type of cookie? Do you think the cooking gap is important to address?
Ah, beetroot. My new favourite thing. I know I probably say that an awful lot when it comes to food, but I do think this is my absolute favourite. For now at least. I love the vibrant colour, the earthy yet slightly sweet taste, and how it goes so well with some of my most lovely ingredients. Pair it with black pudding, mix it up with goat’s cheese, use as a pizza topping, even whip it up into a brownie. Oh, and it makes the best ‘tomato’ sauce substitute I’ve tried, but more on that another day…
The only bad thing? Ringing your mum in a panic one weekend, thinking you have a serious medical issue. Then realising you’ve eaten beetroot six days out of seven…
This salad has become a bit of a go-to when we’re planning meals. It’s pretty quick, nice and light, but still filling. I’m finding it’s the perfect February balance between healthy and comforting.
Ingredients (for 1)
2 beetroot, either fresh or vac-packed
50g goat’s cheese (or less if you want to be healthier)
Optional – black pudding, green lentils, nuts (hazelnuts and walnuts work well)
If using fresh beetroot, wash, peel and chop into 2cm cubes. Drizzle with a teeny bit of oil, season with salt and pepper and roast for 45 minutes. If using vac-packed, chop, season (you may not need oil) and roast for 20-25 minutes. Mix together the dressing in a small jar; taste and adjust if you like. Cube the goats cheese.
Toss the roasted beetroot with the salad leaves, drizzle over a little dressing and scatter over the goat’s cheese and nuts. If you want to eat it cold, let the beetroot cool before adding it to the leaves (no one wants a wilted salad!). To add black pudding to the mix, simply cube and fry until crisp, and toss together with the beetroot. Green lentils are lovely warmed up with some of the dressing stirred through, and taste even better the next day. Basically, it’s a pretty versatile salad!
This has fast become a favourite meal of ours, it’s so quick to make after work, doesn’t break the bank (you can often get 4 beets in a vac-pack for around 50p) and is just so tasty. I know beetroot is a bit of a ‘ew’ vegetable, so if you’re not sure about it, I’d recommend trying a different recipe first – I’ve got a great one scheduled for in a few weeks!
Are you a fan of beetroot? What’s your favourite salad recipe?
This is a recipe I really, really wish I hadn’t discovered. This is not the way I wanted to start recipes posts of 2017.
I wanted to start with a good fresh salad, or a zingy stir-fry. Something colourful, healthy, crisp, full of nutrients. Instead I’m posting about dougnuts. Which I absolutely insist must be dunked into Nutella. I’m sorry.
Don’t get me wrong, these are delicious. But my greedy tummy does not need to know that I can whip up doughnuts in just half an hour, with storecupboard ingredients. It makes Friday-night Movie-nights all the more gluttonous. And all the more yummy. That said, these are oven-baked. No frying. No oil. That’s got to count for something, right?!
Soft and moist, spiced with warmth from cinnamon, I like these dipped into a melted pot of Nutella. There’s just something so magical about the combination of chocolate, hazelnut and cinnamon; I could eat them all day.
225g plain flour
200g sugar (I like to use a combination of caster and light brown sugar in these)
1 teaspoons baking powder
1 teaspoon ground cinnamon
25g butter, melted
Mix together the flour, sugars, baking powder, and cinnamon. In another bowl, whisk together the egg, milk, and melted butter. Stir the wet mixture into the dry ingredients until combined – but be careful not to overmix! Spoon or pipe the batter into dounght pans (I used silicone ones – if you have regular ones then grease them lightly first), filling each one a little more than three-quarters full.
Bake for 10 minutes at 180C, or until firm to the touch and light golden. Allow to cool for a few minutes, then carefully remove from the pan – I found my first batch tore quite a bit due to not letting them cool enough, so be patient!
If you want to be ultra-indulgent (and let’s face it, if you’re making brownies you might as well go hard or go home…), I recommend covering in a cinnamon-spiked sugar. Melt 6 tablespoons of butter in an 8-inch saute pan. Combine 150g sugar and plenty of cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar. Dip into Nutella. Eat. Done.
Have you ever made doughnuts? What have you been eating recently?
Throughout December, in an attempt to stop Christmas taking over entirely, I’m putting together a few posts to review my 2016. They’ll range from the best things I’ve eaten, to the places I’ve visited and the things I’ve bought. And of course, this one was the one I looked forward to most. The one where I deliberated the most about the entires, debated retrying things and basically umm-ed and ahh-ed about everything. That’s right, it’s the food one.
Food is a huge part of my life. I am definitely one of those people who “lives to eat” rather than eats to live. I can (and often do!) think about food most of the day. Whether it’s what to make for dinner that night, next Tuesday or on my next date night, to which restaurant I want to visit – I love food. The majority of my day dreams feature food, and probably a fair chunk of my actual overnight dreams too.
Discovering A Liking For Beetroot
This Autumn I’ve had three new food obsessions. Goat’s cheese. Butternut squash. And beetroot. All three were things I was convinced I didn’t like only a few months ago, and now there’s not a week going by when at least one of them isn’t on the menu. Risotto is obviously my go-to and works beautifully for both the squash and the beetroot (and if you want to stir in a spot of goat’s cheese, well I’m not complaining!). Whilst it’s not exactly the most attractive of dishes, beetroot risotto really hit the mark between comforting and hearty, but different and special enough for date-night. The black pudding scattered over the top might not have improved the look of the dish, but it tasted damn good – as I knew it would thanks to the salad W had whipped up the week before. Roasted beetroot, crispy fried black pudding, chunks of oozy and slightly smelly goat’s cheese, crushed walnuts and a few leaves for vitamins. Yum.
S’mores Concept Dessert
Far fancier than something I’d ever attempt, W is definitely the pastry chef in this relationship. For a cosy date night-in he made a twist on the traditional S’mores – and it was a good’un! Biscuit base, a perfect scoop of homemade chocolate and whisky ice-cream (so smooth and creamy it was more mousse-like that ice-cream), covered in Italian meringue and blowtorched for a toasted marshmallow flavour. So, so good. And the ice-cream kept me going for the next fortnight.
If you’ve read any of my posts previously, you’d have probably guessed burgers would feature highly on here. I love them – the messier and cheesier the better. I’ve made it my mission to find my ultimate burger, but I’ve had a few this year that have come close. Mac & Wild’s Venimoo was damn delicious, but it suffered due to it’s size. Burger & Cocktails was more of a fast-food kinda feel, but mac’n’cheese in a burger was an idea that deserves a prize. Plus they did the best onion rings I have ever, ever eaten. And chocolate-orange-alcoholic milkshakes. The new GBK menu also has a Camembert burger which I seriously, seriously loved.
Next on my list – Honest, Patty & Bun and Bleeker Street. Anywhere else?!
A photo posted by Chloe Ellen (@ninegrandstudent) on
Cheese, Cheese & More Cheese
2016 will be forever remembered as the year I discovered cheese. I mean, properly discovered. Before I would nibble on a little bit of (extra mature) cheddar, and maybe (at a push) a little brie. Now I’ve leap-frogged all levels of cheese and will happily eat the smelliest of blues, the ooziest of bries, the…goatiest (?!) of goat’s. I definitely blame thank France for kick-starting my love of cheese. I can’t explain how much I’m looking forward to Christmas and all the festive cheeseboards!
A photo posted by Chloe Ellen (@ninegrandstudent) on
Influx of White Pizzas
Oh, how I’m loving that “pizza bianca” is now becoming more popular here! I had so, so many tomato-free options in Rome, so to have even some of them over here is a delight. Franco Manca has become my fav after discovering them in Brighton (apparently they open in Putney early next year – I’ll be the one camping outside!). The Dynamo is a dangerous three-minute walk from my flat with a total of 3 white pizzas on the menu. I had a special the last time I visited – smoken chicken, pancetta, herbs, mushrooms, plenty of cheese, truffle. The dream pizza.
Now, I’m scared of fish. I love eating it, more often that not it’s my favourite dish on the menu. But sometimes my body just doesn’t like it. The last three times I’ve been properly sick I’ve eaten fish. And fishy sick is probably the worst kind of sick. I have no idea why it can make me so violently ill, but it definitely puts me off!
That said, I’ve been pushing myself to try cooking it a bit more and (grabs the nearest wooden object) it’s been over a year since it made me ill. I’ve perfected Jamie’s Fish Pie (solution = add more cheese). And my Chorizo-Crusted Cod was delicious!
You don’t need a recipe for a cheese toastie. You just make a cheese sandwich, butter the outside and fry. And you’d be right. And it’d be nice. Just nice. Fine. It’d do, it would fill a hole, it would go well with a bowl of soup.
This isn’t a cheese toastie you’d want to dip in your soup. This is the ultimate in cheese toasties. The cheese toastie that I wasn’t going to blog about, but it was so damn bloody good that I couldn’t resist. This is the kind of cheese toastie I was still talking about a good week later. The cheese toastie that makes you wonder why you ever ate a plain one in the first place.
First of all there’s the fact that it’s perfectly, perfectly cooked. A perfectly cooked toastie is golden and crisp, with molten gooey cheese that spills out. After far too many burnt toasties, toasties with rubbery cheese, toasties that were pale and flabby – I turned to Jamie. I slowed the process down. Even just doing this method with basic cheese isn’t a quick five minute snack. You have to cook the first side slowly on a low heat until crisp. Then flip and do the same to the other. Then pop in the oven. It’s worth the wait.
Then there’s the flavours. It’s packed with cheese. Sliced mature cheddar makes up the bulk, a grating of parmesan adds sharpness. There’s a whack of heat from the mustard. A creaminess from mayonnaise – which spread thinly is my must-have in any cheese toastie. It just adds that extra level of flavour, texture and richness that nothing else can. Then the best bit. My quick onion chutney. It’s my new favourite thing. (I have a lot of new favourites right now!) It’s sweet and sharp, soft in texture and ridiculously easy to make. It’s gorgeous stirred into pasta with goat’s cheese. Great with pate. And wonderful in a cheese toastie. The quantities here make enough for two toasties – but it keeps well in the fridge for a week or so, and I imagine you could pile it into sterilised jars too. Maybe. I’m not quite domesticated enough for that.
Now, a quick word about the cheese. The cheddar needs to be strong, it needs to be mature. It needs to be sliced (grated melts too quickly, then goes greasy). My favourite at the moment is the Wyke Farm one in the green packaging. So strong, quickly crumbly and just yum.
So my ultimate cheese toastie? Good bread (I only regret the plastic sandwich slide in these pictures!). Mayo. Mustard. Duo of cheeses. Lots of the cheese. A good helping of onion chutney. Fry gently. Bake. Serve.
2 slices of good bread
Mature cheddar, sliced – enough slices to cover a slice of bread
A small handful of grated parmesan
1 tsp mayonnaise
1 tsp mustard
Plenty of butter
Onion chutney – knob of butter, 1 red onion, 1 garlic clove, pinch of thyme, salt, pepper 1 tbsp balsamic vinegar, 1 tsp honey
Start by making the chutney – at least an hour in advance. Thinly slice the onion. Peel the garlic clove and cut in half. Pop both into a small pan with the butter, thyme, salt and pepper. Pop the lid on a sweat over a low heat for at least twenty minutes – you want the onions completely soft. Dig out and discard the garlic clove. Add the balsamic and honey, increase the temperature and bubble away for 5 or so minutes – until reduced and sticky. Make sure to stir and keep an eye out for burning!
Now it’s time to build your sandwich. Spread one side of bread with around half the mayo, then top with all the mustard. Lay over the slices of cheese, then spoon over the chutney. Sprinkle with parmesan. Spread the remaining mayonnaise over the over slice of bread and sandwich together (mayo on the inside). Butter the top outside of the sandwich and pop into a pan, butter-side down. Place over a low-medium heat for around five minutes.
Spread the top slice with more butter and, when the bottom is golden and crisp, flip over. Cook for around 3 minutes, then pop into the oven at 180C for around five minutes. Your toastie will be crisp, golden and oozing with cheesy goodness!
It’s a messy one, to the point I often use a knife and fork. But I can guarantee it’ll be one of the best toasties you’ll have ever eaten. It’s becoming a study day habit…
Are you a cheese fan? What would be in your ultimate cheese toastie?
I love risotto. The carbines of the rice, the creaminess of the whole dish, the cheesiness. The fact you can eat with a fork, bowl in hand, snuggled on the sofa. A bowl of risotto is my ultimate comfort food and my go-to meal if I’ve had a bad day.
And it so happens that the one bad thing about living with W is that I can’t indulge my passion for mushroom risotto. I’ve loved all things mushroom since my early teens and despite trying, nothing will convince my fiance to eat them. Rather than give up my risotto love-affair, we’ve come to the agreement that I can try numerous other recipes on him. This is the second and was the one I was most nervous about – the last time I tried butternut squash (four years ago) I hated it. I’ve pretty much avoided it, apart from in spicier soups, ever since. Now it’s my new obsession.
This butternut squash risotto is slightly different from my usual recipes in that some of the squash is blended down, which adds an extra creaminess and cuts down the need (though not my desire!) for excessive cheese. The goat’s cheese stirred through adds a savoury tang which in my opinion is completely necessary against the sweetness of the squash. The celery adds a bit of bite. The roasted squash adds texture and a different layer of flavour. And of course, it’s scattered with parmesan for that salty kick.
This meal was only made better than I timed it to perfection. It was just ready for dolloping into bowls when W walked through the flat doors AND Bake Off was just starting. Doesn’t get much better than that! It does take a little bit longer than my standard risottos, just under an hour, but that’s because of the faff that comes with prepping a squash. It’s completely worth it and standing there stirring (with wine) counts as therapy, right?!
Ingredients (for 2)
1 small butternut squash
750ml stock (we usually use chicken as I have a minor reaction to most vegetable stock cudes)
30g unsalted butter
2 celery sticks
4 garlic cloves
3 dried bay leaf
150g risotto rice
2 tsp soft goat’s cheese
parmesan to serve
Peel the squash and separate the rounded send from the slender top. Chop the slender end into 2cm cubes, toss in a little oil, season lightly and roast in the oven with two cloves of garlic (peeled and halved) at 200C, stirring occasionally, until golden brown on the outside and soft in the centre. I found this took around the same length as the risotto did to cook. Cut the fatter end in half and scrape out the seeds with a spoon. Again, chop the flesh into 2cm pieces and pop into a small pan with the stock and bay leaves. Poach on a gentle heat whilst the risotto cooks.
Finely chop the onion and celery, then fry gently in the butter until soft. Add the garlic and risotto rice and increase the heat slightly – stir constantly for around two minutes before adding a ladle of stock from the pan (try not to add any of the squash). Keep stirring until the stock is absorbed, add another ladle and repeat until the rice is almost cooked; around twenty minutes.
Discard the bay leaves and transfer the poached squash into a blender. Process until smooth, then add to the risotto along with the goats cheese. Stir to combine, season with plenty of black epper, cover and leave to rest for 4-5 minutes. Divide into bowls, scatter with the roasted squash pieces and finish with a lot of little parmesan.
This was the perfect warming dinner for a cold Autumnal night – which really took us by surprise here in London in early October! All of a sudden the balmy summer evenings were gone, I needed a scarf to walk home in, and I just made it to the flat in the light. I do love Autumn, but I also miss the lighter evenings. Still, not too long to Christmas now… #24sleepstilSanta! We also found this recipe great for using up a super-cheap pumpkin following halloween. At 30p I couldn’t resist!
What’s your ultimate cosy-night-in comfort food? Also, how on earth do I get someone to eat mushrooms?!
Yup, S’mores brownies. I’ll pause for a second to let that sink in.
S’mores brownies. Super fudgy chocolate brownies (with milk chocolate chips, because chocolate), baked on a digestive biscuit crust and topped with toasted mini marshmallows.
S’mores have been a major love of mine since my Girl Guide days. Contrary to popular belief, we never went camping camping, and our weekly base was in the town centre. That didn’t stop us having fire pits in the church-hall courtyard, and s’mores always made an appearance. We tended to go for the easy option of setting fire to toasting marshmallows and sandwiching between chocolate-covered digestive biscuits, though I’ve since discovered that spreading digestives with nutella is a rather delicious alternative. These brownies pretty much recreate those s’mores, but in a bigger and slightly more convenient way for eating in a ladylike fashion.
I was originally invited by The Co-Op to do some spooky Halloween-themed baking, but a migraine put an end to that so we compromised on Bonfire Bakes instead – just as well as the marshmallows instead the box were crying out for a flame and some chocolate. With the inclusion of a free-from brownie mix, we set about recreating one of our favourite Autumnal treats.
The buttery biscuit base of these s’more brownies is crispy and crumbly – and the flakes of sea salt running through (which was originally a total accident, I meant to grab the finely milled stuff) break things up, stopping it from being too sweet. Whilst we used a mix for the brownie layer, you could easily use any of your favourite recipes (even lighten it up with my lower-fat mayonnaise brownies – old post alert!). Last year W first created a s’more brownie and added a good measure of whisky to the brownies before baking, definitely worth a try… You underbake the brownies, even more so than usual, popping a good layer of mashmallows and then baking for a few minutes longer. If you liked the scorched effect, pop under the grill or a blowtorch for a few seconds too. Yum.
For the crust: 5 tablespoons unsalted butter, 8 digestives, 1 tablespoon sugar, 1/3 teaspoon sea salt flakes
For the brownies: use your favourite recipe designed for a 20cm square pan
A bag of mini marshmallows (around 100-150g)
To make the crust: Preheat the oven to 160°C and line an 20x20cm pan. Melt the butter in a small pan. Crush the biscuits (I find using a mini food processor the quickiest and tidiest way, though bashing with a rolling pin will always be a great stress reliever!), then mix with the sugar and salt. Pour in the melted butter and stir until well combined. Pour into the lined pan, and press evenly along the bottom and sides – the amounts here make for quite a thin base, but increase the proportions if you want more of a crunch. Bake for around 18-20 minutes until lightly golden and staring to crisp. Remove from the oven and set aside to cool slightly.
To make the brownies: Increase the oven temperature to 180°C and prepare the brownie layer. As I said, we were lazy and used a mix but just go for your favourite recipe, adding whisky if you fancy. Pour the batter over the crust and spread out evenly. Bake for 20 to 25 minutes depending on how gooey you like your brownies.
To make the marshmallow layer: Leave the oven on. Arrange the marshmallows over the top of the part-baked brownies. Continue to bake for 5 or so minutes, until the marshmallows are melted and light brown on top and the brownies are cooked to your liking. If you fancy the more charred marshmallow taste, grill or blowtorch for another minute. Just be careful if blowtorching – a quote from W: “I didn’t notice it was on fire…”
These really are utterly delicious – sweet, sticky and insanely moreish. We’ve pretty much decided that making these will become a little bit of a Bonfire night tradition, as will wrapping them up and taking them with us to watch a local fireworks display. S’mores brownies. I want s’more right now…
What’s your favourite Autumnal treat? Did you celebrate Bonfire Night?
I love me a pizza. Franco Manca is becoming a date-night favourite when I meet W from his studio, and having The Dynamo a whopping 3 minute walk away is down-right dangerous. The good news? I’ve finally perfected my perfect at-home pizza base. Not only does it taste great, it’s super easy to make, fitting in around our schedule and making homemade pizza all too easy on a work night.
It does “take a while” but in all honesty there’s hardly any hands-on work. The vast majority of the time involves bunging it in the fridge and forgetting about it – the actual prep you could do in the morning or (if you’re more sleep-inclined) the night before. If you want to me majorly organised then you could even go as far as part-cooking the bases in advance and freezing. Now that’s given me the idea of holding a pizza party…
The slow-rise is essential for creating an almost sourdough-flavoured base. It’s puffed up, slightly crisp on the base, and soft and chewy. This is not your takeaway American-style base, it’s not ‘deep-pan’ and it’s not ‘thin and crispy.’ It’s proper, pillowy, Italian homemade pizza. Maybe not ovely authentic, but it tastes good and fits in with my lifestyle. Basically, it’s a big thumbs up from me. Here I’ve showcased two toppings. One is my Spicy Lamb, perfect for leftover Sunday roast meat. The second is a fresher take on my Black Pudding & Goat’s cheese, using less meat, more cheese and a little courgette to lighten things up. Leaving the black-pudding off and going courgette+cheese (+fresh basil if I have any) is also super good. And my go-to comfort food pizza option? Red pepper pesto and chorizo slices is always a winner!
Ingredients (serves 2)
300g strong white bread flour
3g dried yeast
200ml water (warm, but not too hot)
Put the flour, salt and yeast into a large bowl, and then pour in 150ml of warm water. Stir the wateruntil a rough ball forms, then bring it together with your hands. The dough will be sticky, and you will get messy and annoyed with it. Sorry!
Knead the dough. I like to alternate between normal kneading and stretching it in the air, over and over again. You should end up with a smooth, not-so-sticky dough after around 10 minutes. Once you get to this (or even before if you feel like your arms are about to fall off, or you need to run and get to work on time) place the into a clean and well-floured bowl, cover the bowl with clingfilm and throw in the fridge.
After around 10 hours (i.e. when you get in from work), the dough should have doubled in size. Gently press all the air out of the dough using your hands, adding in a little flour if it’s still super-sticky. Split into two, and on a floured work surface press out a section of the dough into a rough circle. I tend to do this by hand rather than use a rolling pin (mainly to save on the washing up) – again I tend to do it up in the air, letting the weight of the dough stretch it out. Lay the dough on a floured surface and then begin to work on the second piece. After this, the first will have had chance to rest, you can stretch it again – you want super-thin sections, but also a thicker ‘crust’ around the edge. Repeat with the second piece.
Heat up a large, dry non-stick frying pan over a medium heat, and then carefully lay in one pizza base at a time. Cook the bases for 2-3 minute per side. Each side of the base should be a pale biege colour, with a few dark brown spots – I cook at a slightly lower temperature for longer just to get the base a little crispier, but if you prefer a stronger “wood-fired” flavour and texture then cook for less over a high heat. Repeat for the other base.
Add on any toppings, and then cook the pizzas for 5-7 minutes in an oven at 220 degrees. I’ve discovered that 1tbsp of creme fraiche mixed with black pepper and a small amount of parmesan makes for a divine topping, but for these black-pudding pizzas I simply spread with goat’s cheese to form a ‘sauce.’ You definitely don’t want the toppings to outshine the base here!
And that’s is, perfect homemade pizza for two. Multiply up the quantities for more, freeze half of the dough (either shaped and part-cooked or just as it is) or one. And if you’re holding a pizza party? Part-cook, stack with greaseproof and keep in an air-tight container until the evening – then serve with a vast array of toppings. I’m thinking different pestos, meats, veg, maybe even the mac’n’cheese pizza topping I came across recently…
What’s your favourite pizza topping? Are you a fan of homemade pizza?
I have to admit, when I was sixteen and a guy was trying to impress me by telling me he could bake, I was skeptical. Just sounds a little like a cheesy chat-up line, right?! Clearly he was keeper right there and then (his cookie recipe remains our favourite to this day!), because six years on he made these.
Chocolate macarons. Filled with a boozy, rich, chocolatey ganache.
I know – I’m a lucky girl! These macarons are crisp on the outside, delightfully chewy on the inside – the perfect macaron. But, in my opinion at least, it’s the ganache that steals the show. Impossibly rich and chocolatey, with a real kick coming from the whisky. We’re big whisky-lovers but if you’re worried about enjoying it then feel free to cut down to just one teaspoon. Oh, and these amounts made a shit-load of ganache too – way more than you’ll need for filling the macarons. I highly suggest chilling the mix and then rolling into truffles. You can thank me later…
Ingredients (makes around 25 macarons, and plenty of ganache!)
170g icing sugar
160g ground almonds
120ml egg whites from about 4 medium eggs, separated into 2 equal batches
160g granulated sugar
1/2tsp raw cacao powder (1tsp if using normal cocoa powder)
For the ganache: 225g dark chocolate, 140ml double cream, 2 tbsp butter, 2 tsp whisky
Mix the icing sugar, cacao powder and ground almonds together, then sieve into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
Tip the second half of egg whites into the bowl of your KitchenAid (or a large, clean bowl with an electric mixer set up nearby). Place 50ml water and the granulated sugar into a small saucepan, and bring to a boil. Cook until the syrup registers 110C on a sugar thermometer, then start to beat the egg whites on high speed. Once the syrup is at 118C pour it gradually into the whites, avoiding the moving whisk. Whisk on high until the mixture has cooled slightly and you have a shiny meringue mixture (soft peaks are good here). Tip the meringue onto the almond mixture and gently fold together until fully combined.
Heat oven to 170C and line 3 baking sheets with baking parchment. Transfer the batter to a piping bag and pipe rounds (around a 50p size) onto the prepared baking sheets. Leave to rest for 30 mins (not in the fridge) – they should develop a film or skin on top. Bake for 13-15 mins, then cool for a few minutes before gently peeling the macaroons off the paper.
To make the filling, heat cream until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined. Add in the butter and whiskey and stir until combined, then let cool until thicken. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with more ganache and sandwich with another macaron half.
Chocolate and whisky might seem like an odd combination, but it’s one I think really works perfectly. A slightly smoky whisky against a bitter-sweet but creamy desert is one of my ideas of perfection and these macarons take it to the next level. They are even better after a few days, when the moisture from the ganache softens the macaron a bit more, making them a little denser, a little brownie like. And they are so small, it would b a crime to have less than three at once…
What’s your favourite chocolate-y recipe?