Yesterday, I had my delightful friend Phoebe over for lunch. Phoebe and I have known each other since we were three. I wanted to cook us something delicious using some of the mountain of food Mum left for my brothers and I.
A quick suss out of the fridge and pantry: lots of veggies, eggs, cheeses and baking staples (flours, spices etc.). There was also the ice-cream container full of tomatoes from my uncle’s garden.
A quick flick through some recipe books and google key ingredients, and this is what I decided on: quick, yeast free pizzas with veggie toppings and chocolate ricotta muffins. I mixed up a few of the recipes I found and adapted them to the ingredients we had (OK, I couldn’t be bothered going to the supermarket) and our dietary requirements.
Quick, yeast free pizzas
These quantities make two medium pizzas.
1 ¾ cups SR flour
½ cup finely grated parmesan cheese
¼ teaspoon of dried basil
¼ teaspoon of dried oregano
¼ cup vegetable oil
¼ cup boiling water
- Preheat the oven to 200ºC.
- Mix the flour, cheese and herbs together.
- Add the liquids and stir in.
- Knead on a lightly floured surface for 5 minutes, or until dough stays together and is quite stretchy.
- Cover with plastic wrap and let it rest for at least 10 minutes.
- Use a rolling pin to flatten dough out into desired size (note, this dough raises about 50%)
- Place on a greased tray.
- Bake for 10 minutes, or until golden brown.
- Let the base cool for a few minutes, then flip it over and put on the toppings (these could include tomato paste and/or ricotta, finely sliced veggies, cooked meats, olives or even corn chips (I once had a Nachos pizza from a shop near Chapel Street. It was pretty good. But the most amazing pizzeria is Pizza Religion in Hawthorne).
- Bake for another 10 minutes, or until cheese melted and toppings look cooked.
Here is a topping that worked well.
Potato topping
2 tablespoons of ricotta
1 large potato – washed, peeled and thinly sliced (cover with water to stop from going brown)
½ onion – peeled and thinly sliced and caramelised (cooked in a pan on a low heat with a knob of butter)
1 teaspoon finely cut fresh rosemary
1 teaspoon finely cut fresh thyme
½ grated tasty/cheddar cheese
- Spread ricotta over the base.
- Spread the onion
- Lay thin slices of potato on top. They can overlap.
- Sprinkle on the herbs and the grated cheese.
Chocolate Ricotta Muffins
2 tablespoon butter
100g cooking chocolate
½ cup ricotta
1 large egg
½ cup milk
1 teaspoon vanilla essence
1 cup SR flour
½ cup caster sugar
- Preheat the oven to 180ºC.
- Melt the chocolate and butter.
I do this by putting at least ½ cup water in a small saucepan. Then I sit a (clean, dry) small metal bowl on top of the saucepan (it’s important that there is no water in the bowl when you are melting chocolate, otherwise it can separate and go lumpy in a weird way). I then put the chocolate and butter in the bowl and heat it slowly. I mix it with a clean, dry wooden spoon to make sure it’s not sticking on the sides or bottom, so it doesn’t burn. Like this:
http://www.youtube.com/watch?v=g1076D4xR84 - Mix the ricotta, eggs, milk and vanilla together in another bowl. Set aside.
- Sieve the flour and mix in the sugar.
- Mix the melted chocolate and butter with the ricotta, eggs and vanilla.
- Mix these wet ingredients with the dry flour and sugar until combined. Do not mix too much, as it will make the muffins tough.
- Spoon mixture into well greased muffin tins.
- Bake in the oven for about 20 minutes or until mixture has risen and a skewer stuck into the center of a muffin comes out clean
- Cool on wire rack for 5 minutes.
P.S. This recipe made another 6 muffins. All of which are now in our bellies!