Healthy alternatives: wholemeal pizza bases

Healthy alternatives: wholemeal pizza bases

We love pizza in this house. Frozen pizza, takeaway pizza, proper Italian pizza, pizza when drinking, hangover pizza, this list goes on. However, I think its pretty common knowledge that pizza isn’t the healthiest option and anything that increases the nutritional benefits of our Friday night favourite has a big fat thumbs up from us.

On top of the nutritional benefits homemade pizza is an absolute steal compared with buying pizza from a takeaway or restaurant and taste better than supermarket pizza so it is better for household economising. It is also a fun thing to make with children as it would allow them to pick their own toppings so there are lots of benefits to making your own.

Pizza dough is so easy to make, even for notice bakers. The only advice I can give is to really follow the instructions about water temperature and yeast and also to allow plenty of time for the dough to rise.

We made steak and rocket pizzas, but obviously mix it up as you wish.

To make 4 pizzas you will need:

500g strong wholemeal flour

2 teaspoons of salt

25g butter, cut into small cubes

13g (1 sachet of dried yeast)

250ml tepid water

For the topping

Passata with garlic and herbs added

1/2 ball buffalo mozzarella per pizza

Parmesan cheese

1 sirloin steak per 2 pizzas or 1 frying steak per pizza

Rocket

 

In a jug, mix together the lukewarm water and yeast. To a large mixing bowl add the flour, salt and butter. Add the water and use your hands to mix this together into a rough dough. Once the flour and water is mixed, remove the dough from the mixing bowl and knead for 5-10 minutes until the dough is smooth and elastic. At this point you can half the quantity of dough if needed and freeze for a later date. Return to the bowl and least it rise for an hour, or until the dough doubles in size and springs back when poked.

Preheat the oven to 220°C. Split into 2 and roll out the dough so that it is about 1/2 cm thick. Top the dough with the passata and cheese and cook for around 15-20 minutes or until the base is cooked. While it is cooking grill or fry your steak. (Leave this to rest before cutting). When the pizza is cooked stop with the steak, Parmesan and rocket.

This pizza tastes delicious but is slightly more difficult to eat in slices so you may want to consider using a knife and fork.

Dane actually told me that this pizza was one of the best ones I have made for him, which is high praise indeed.

 

Spinach and tomato pie

This year D and I have been eating a lot less meat. There were several reasons for this but the best thing to come of it (apart from feeling so much better) was the opportunity to try a whole host of new recipes.

Considering D is not really much of a vegetable eater he actually enjoyed this recipe. Alongside having a great many health benefits, spinach is one of the most versatile vegetables. This is also a pretty easy thing to put together after work and packs a punch in terms of fruit and vegetable portions.

To make a pie to serve 4 you will need:

1 pack of lighter puff pastry

2 eggs

450g frozen spinach

50g Parmesan cheese

200g garlic and chive soft cheese (the lighter option)

Salt and pepper

Herbs de provence

4 large tomatoes cut into segments

1 clove garlic, crushed

1 onion, diced

Preheat the oven to 200°C. Lightly fry the onion and garlic on a medium heat until soft. Add the spinach, tomatoes, herbs, salt and pepper and fry until the spinach has cooked down. Once the spinach is cooked; add the cream cheese, Parmesan and egg. Reduce the heat and make sure the cheese and egg is distributed through the mixture.

Place the spinach in a pie dish and top with the (rolled out) pastry. Glaze with the egg. Bake for approximately 20 minutes or until the pastry is golden.

This pie also makes excellent leftovers or vegetarian picnic food.

Perfect vegan chocolate cake

Perfect vegan chocolate cake

Whether you’re vegan, vegetarian or have to follow dairy and egg free diets I have you covered. I think at a push you could even make this nut free if you substituted the coconut oil for soya based spread.

If you are none of those things never fear D and I both loved this cake, the cake tends to crack on the surface but the rise is really good and it is really rich. D and I are not vegetarian or vegan but we are cake lovers and also probably what is now classed as flexitarian.

This is a very much simplified Nigella Lawson recipe based on what I already had in. However it turned out really well considering I forgot to buy sugar and had to use an old pack of demerara sugar I had in the back of my cupboard.

To make a rather large cake you will need:

225 g plain flour

1½ teaspoons bicarbonate of soda

½ tsp salt

1½ teaspoons instant espresso powder

75 g cocoa powder

300 g demerara sugar

375 mL hot water

75 g coconut oil ( about 90ml)

1½ teaspoons cider vinegar

To decorate

Dairy free chocolate spread

2 squares dark chocolate

 

Preheat the oven to 180°C and line a 20cm cake tin (one with a catch to release or a moveable base) with baking parchment. In a large bowl mix together the flour, espresso powder, cocoa powder, bicarbonate of soda and salt.

In a second bowl (or large jug) melt your coconut oil into your water along with the sugar and cider vinegar. Pour this into the bowl with the dry ingredients and beat together using a hand whisk. Pour the cake mix into the cake tin and bake for 35-45 minutes or until a skewer comes out pretty clean and the cake mix has come away from side. Set aside to cool.

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While the cake is still warm melt the chocolate spread. Prick the cake with a few holes and use a knife to make a thin layer. Grate over the dark chocolate.

Serve warm or cold. This cake will stay fresh when kept in an air tight container if it lasts that long.

Fill n’ Flip Pan Review – Cheesecake brownie cake

Fill n’ Flip Pan Review – Cheesecake brownie cake

I admit I am a sucker for a baking gadget or novelty baking tin. As such I was delighted to try a Fill n Flip Pan from the Create and Craft company. I keep seeing all of these beautiful cakes with a deep layer of filling so I was keen to try a recipe for myself. For my first attempt I tried a brownie recipe – heavier cake recipes tend to work better in more unusual shaped tins. (Also, who doesn’t love cheesecake brownies?)

I know my cake isn’t the most well decorated masterpiece but I always like to think my baking is pretty rustic. Dane actually made a point to tell me how much he liked his cake and it was pretty popular when I took it into work – I think the deep fill means you can add contrasting flavours and really experiment with your baking. I found the cake tins so easy to use and my two cake pieces fit together really well. The tins themselves are incredibly well made. Although you need to grease them to make them non stick, the cakes come out really easily which I suppose is exactly what you want from a cake tin.

To make your cheesecake brownie you will need:

For the cake

4 eggs

315g soft brown sugar

125g cornflour

250g dark chocolate

150g butter

35g cocoa powder

1 teaspoon baking powder

Cake release spray or extra butter for greasing

For the filling

280g light cream cheese

50g icing sugar

1 vanilla pod or 1 teaspoon vanilla extract

1 tablespoon seedless raspberry jam

 

Grease your cake tins. Preheat your oven to 180°C. Beat your eggs and sugar together until fluffy and leaves a trail on top of the mixture. Use a sieve to add in your flour, baking powder and cocoa powder. Melt your chocolate and butter together and slowly fold into the batter.

 

Pour into the cake tins and bake for about 30 minutes until a skewer comes out of the thickest past of the cake clean. Remove from the cake tins and set aside to cool.

To make the filling beat together the cream cheese, icing sugar and vanilla. Spread a thin layer of jam onto the bottom layer of the cake. Add the cream cheese filling into the inner hole of the cake. Press together the two lake layers. Serve to anybody who deserves a treat (including yourself).

 

Thank you to Love Cooking for sending me such an amazing produce. I will definitely be using this again in further baking ventures.

The Fill n Flip Pan is available here.

I was sent the Fill n Flip Pan to review but all opinions are my own.

Amsterdam, Netherlands

Amsterdam, Netherlands

A few weeks ago D and I went on a jaunt to Amsterdam. I think its safe to say our 4 days in the city reflected its vibe really well. We stayed at the Lloyd Hotel and Cultural Embassy, a design hotel that overlooks the waterfront. Within the hotel itself (which is a bit like a maze or like something from a film) there is a chance to explore various art installations dotted around the hotel. But I think given the short duration of our stay I will split the rest of this travel blog into sections.

Getting around: Amsterdam is famous for its cycling, however we actually ended up walking an awful lot so take comfy shoes! There is also a decent and relatively inexpensive tram network which makes the city pretty easy to get around. The train link to the airport is very reliable so getting to your hotel takes only a little bit of forward planning.

Culture: we visited the Van Gogh Museum and the Anne Frank House. I really would recommend buying tickets for these in advance, particularly the Anne Frank House as they only let limited numbers of people in at once. The Van Gogh museum tells the story of his rather unusual and sad life and his artistic development through a collection of wonderful paintings. Something about being there and actually looking at the texture of the paintings as well as the actual paintings is probably pretty educational for artists of all experience levels. The Anne Frank museum was sad and uplifting all at once. Something about seeing the impact of the holocaust through the experience of 8 people rather than by reading statistics and other historical sources makes it easier to understand on a more personal level. The Anne Frank house has been restored to how it was when they were hiding there and while there are stark reminders of a family who were living in extreme difficulty, it tries to bring home a message of understanding others to try and prevent something on this scale happening again. Anne Frank was a rather wonderful writer and the museum definitely tries to encourage the view of her as a witty, clever but very real girl with her own faults rather that making her seem perfect.

We also had a trip to the Zoo (it was nice to be out in the sun after being inside a lot) and it provided a bit of light relief after being overwhelmed with culture and history. We also stopped by the Sex Museum (it was very cheap) which was as you’d expect. If you’re from Yorkshire and I say it was like the Yorvik Centre but with an 18 Certification you’d understand what I mean but it is extremely tongue in cheek.

Boat trips: you must go on a boat trip. This is a city with canals and you can see so much at a slower pace. There are also dinner cruise options if you’re feeling fancy.

Food and drink: The Netherlands are famous for bakeries and waffles (why do you think I went) and Amsterdam did not disappoint! Lovely cake, lovely stroopwafel. I cannot enthuse too much about it. It is also really inexpensive to eat out in restaurants and there are some amazing options for snacking and street food. Buy patates, you won’t regret it.

In terms of drinking and bars there is really something for most tastes and the atmosphere is really relaxed. Early evening drinking for the win!

Shopping: Amsterdam is amazing for shopping! Take full advantage (unless your debit card was frauded the week before like mine). Also not to be missed – trips to cheese shops, bakieries and the Bloomenmarket.

Where do you recommend we visit next?

Love Food Boxes

Love Food Boxes

I was recently offered the opportunity to review a Love Food subscription box. The idea is simple in that you get sent ingredients to bake some seriously delicious (and instagrammable) treats in the exact quantities needed to prepare each recipe. You will, of course need to provide your own chilled ingredients such as eggs and butter. However, I find it a beautiful idea for people looking to start baking or for those who enjoy cakes fresh from the oven, but who want to make it a treat to have and really enjoy once in a while rather than a staple in their diets.

My box contained ingredients for S’mores Brookies. A brownie/cookie hybrid sandwiched together with melted chocolate and marshmallows. A most excellent way to end a busy Monday (and something nice to take into work on a long Tuesday). I found the recipe really easy for my tired brain to follow and I thought it was nice that it was something new and a bit different that I had not tried before.

I have actually has this box for a few weeks as I have been waiting for the perfect opportunity and you know what? I love them – as well as being simple for bakers of experience levels, the food looks so decadent and tastes amazing (I might be on something of a chocolate high right now). I can imagine the boxes being something you could make with your friends on a cosy night in, or give to an older child with minimal supervision. They’re probably also the sort of activity that some would find enjoyable as part of some sort of home based date night.

So here are the practical bits of information: when you subscribe the money will be take out of your account on the 1st of each month and the box will be delivered on 21st. The subscription can be cancelled at any time and the code FIRSTBOX  can be used to get 50% off your first box.

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I was sent a Love Food subscription box to review the service but all opinions are my own.

The Great British Bake Off Gifts

The Great British Bake Off Gifts

I have had a good run from Mr Postman lately. One of these was an insight into the Great British Bake Off gift range currently available to buy at Debenhams. While the format for this show will almost certainly be different next year (something that we will all have to wait and see about) this is a range that is perfect for avid bakers of all ages. With fun touches such as a cute cake shaped kitchen timer and cake tins to personalise these are the sort of fun gifts that are perfect stocking fillers at Christmas (although I’m not too sure a cake tin will fit into many stockings). Who knows, it might also be a hint to your baking gift recipient to make some sort of cake or pie for your enjoyment? (A win win situation in my opinion).

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I was sent this lovely grey apron from the Debenhams range. I think it will be used in my kitchen to show who is boss! Although there’s no contest really as the last time Dane baked was about 12 months ago!

To shop the full range click here.

I was kindly sent this as a PR sample.