Potato, Pesto & Green Bean Salad

The coals are burning down beautifully for the 28-day matured rib-eye steaks that are busy marinating. I have tried all sorts of marinade ... those with beer, wine, tomato sauce and other.  The best I have come up with is really simple, as it seasons and salts at the same time.   Add 2 Tbsp soya sauce and 1 Tbsp fish sauce (yip, fish sauce, and don't drop it on the floor - you will be sorry) to a deep flat bowl.  Season with salt and pepper, mix well and  add steaks.  Marinade for min 20 min and max 2 hours at room temperature.  Turn once or twice to coat both sides.

Okay, back to what to serve on the side? I LOVE, LOVE, LOVE potato salad, but hate 'death by mayonnaise'. I did find in the store the other day a mayonnaise that claimed to be 'lighter than light', but it tasted like plastic - so not an option for me the non- mayo lover.  Mmm let's turn up the volume on flavour and keep the calories down (besides the potatoes) to an all-time low.  How about a potato, pesto & green bean salad?

POTATO, PESTO & GREEN BEAN SALAD
~ Eatloveplaywithfood.blogspot.com ~

I like to use new baby potatoes for two reasons really; - firstly to keep the delicate skin on for added flavour and secondly, when you cut them in half there is a wonderful contrast between the creamy white flesh and the rustic skin. Red potatoes or any potato variety that is recommended for making chips also works very well, just cut them into quarters to keep it bite size.
 
Use a flavoursome mushroom!  If you don't have brown chestnuts, shiitaki works just as well.  White button mushrooms are a no-go ...they are about as interesting as cardboard - tasteless and chewy.  My favourite shelf-herb at the moment is dried tarragon. French tarragon is the variety generally considered best for the kitchen, but if you don't have any, no worries, it is optional here.

This recipe is easy and suitable for 4 foodie lovers.

RECIPE
1kg baby potatoes (skin on)
250g green beans, top, tailed and cut into 1 inch lengths
1/4 cup store-bought green pesto
1 tsp salt
1/2 tsp black pepper
1 tsp dried Tarragon (optional)
1/4 cup spring onions, finely sliced
5 brown chestnut mushrooms, sliced, no stalks
2 Tbsp good olive oil
Parmesan, shaved

Steam potatoes until tender and leave to cool
Steam beans until just tender - they still need to be nutty and bright green
Toss the beans whilst still warm in a bowl with pesto
Cut the potatoes in half lengthwise and season with salt, pepper and tarragon
Add dressed green beans, spring onions, mushrooms and olive oil and toss lightly
Sprinkle with some Parmesan

I like to serve this at room temperature, but it is also awesome served warm.

Time to go and BBQ, enjoy a glass of Chardonnay and catch up with my hubby on what he's been doing all day in his office!

          ~ Michelle ~

Greek Lamb Shish Kebabs

If you have ever been to Greece, you will know that long after the memories of the holiday, you will never forget the destination for its wonderful food.  It is all about meat, garlic, ripened tomatoes, onion and other fresh produce from the lands.  And of course everything is served with a Greek salad and tzatziki on the side.

I have been inspired today to make some Lamb Kebabs.  I had a great idea to use mint sauce as appose to fresh mint and lemon - but it would seem I left that behind in the store, so to the former we go.


WHAT YOU NEED ...
600g lamb neck, 1 inch cubed
Fresh mint for garnish

For the marinade
1/2 cup Greek yoghurt
1 shallot, grated
2 cloves garlic, crushed
Juice of 1/2 lime
1 Tbsp olive oil
3 Tbsp fresh mint, chopped
Salt & pepper to taste


WHAT TO DO ...

1. For the marinade - mix all in a large bowl and stir through well
2. Add lamb cubes and mix well
3. Cover with cling film and refrigerate for 4 hrs or overnight
4. Preheat grill to high
5. Thread lamb onto 4 - 6 wooden  skewers (pending size) soaked in water for 15 min
6. Grill for 10 - 12 min until cooked through, turn occasionally

Garnish and of course serve with tzatziki and a little Greek salad on
the side


απολαμβάνω (enjoy!)

Death-By-Chocolate in 5 min

Who doesn't love chocolate?  Who doesn't like a chocolate dessert that only takes 5 minutes in the micro and tastes delish?  I was a sceptic myself until I tried.  I was not disappointed.  Here we go ... (suitable for 2 foodie lovers)

4 tbsp cake flour
4 tbsp castor sugar
2 tbs cocoa
Pinch of salt
1 egg, beaten
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips
2 tbsp roasted almonds, finely chopped
1/2 tsp vanilla essence
Ice-cream for serving

Lightly spray 2 cups (250ml capacity) with baking spray
Sift first 4 dry ingredients to a bowl and mix well with a spoon
Divide evenly into both cups
Add 1/2 of the egg to each cup and mix well
Add 1/2 oil and milk to each cup and mix well again
Add chocolate chips, almonds and vanilla evenly and mix again
Place in microwave and cook 3 minutes on 100% power
Piece with a skewer in the centre to make sure it is cooked (it should come out clean)
Loosen around edges and tip out
Serve with ice cream and a dusting of cocoa

Now how easy was that and did I not tell you it was DELISH?

Baked Goats Cheese with Bacon & Honey

Inspired by a wonderful chef's table I attended last week at one of my hotels @BrusselsMarriott, here is an easy home version of a divine goats cheese starter ideal for entertaining or a simple Sunday supper.  Here we go ... (Suitable for 2 foodie lovers)

Baked Goat's Cheese with Bacon & Honey

100g bacon bits
150g goats cheese
100g bread crumbs
Big hand full of rocket
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 tsp black pepper
Squirt of honey

Pre heat oven to 200'c
Pan fry bacon in a little oil until crispy
Remove and drain on absorbent paper
Cut goats cheese into 1 inch rings
Add bread crumbs to a bowl and carefully add cheese one at a time and cover all sides with crumbs
Place on a greased baking sheet
Bake for 10min until golden brown
Carefully turn over and drizzle each piece with honey
Bake for a further 5 min
Mix rocket, olive oil, vinegar and pepper in a bowl and toss lightly with your fingers
Plate greens on a serving plate
Add warm bacon bits on top of greens and place warm cheese on top
Drizzle with a little more honey and garnish with a few more pieces of bacon

Serve immediately with biscuits or some fresh bread.
Make it count .. have a great week!

Flemish Carbonnarde with Lamb

So traditionally Flemish Carbonnade is made with Beef, I use Lamb as you are pretty much guaranteed it will be super tender.  Lamb also has that little bit of fat in it that keeps it juicy and flavoursome. This is a real winter winner served with fries (Belgian Frits).  This is another LOW and SLOW cook in a Dutch Oven http://en.wikipedia.org/wiki/Dutch_oven  but worth it.  Here we go @making weekends count ... (serves 2 hungry food lovers)

1.2kg leg of lamb on the bone
Olive oil for rubbing
1tsp salt
1 tsp white pepper
3 tbsp oil
1 cup onions, finely chopped
4 cloves garlic, chopped
2 tbsp brown sugar
2 tbsp fresh parsley finely chopped
2 bay leafs
1 tbsp dried thyme, finely chopped
1 tbsp Speculoos / All Spice
1 bottle dark brown beer
300ml beef stock
1 tsp apple cider vinegar
1 tbsp water
1 tbsp Mazina/flour

Rub lamb with olive oil and generously season with salt and pepper
Add to a hot Dutch oven pot and brown all sides well
Remove lamb from pot and add onions, garlic, sugar, parsley, bay leaf, thyme, Speculoos, beer, stock and vinegar
De-glaze pan for2 min
Add lamb on top
Lid on and cook for 4 hrs at 150'c
When done gently remove lamb from the pot and cut off the bone in inch cubes
Strain liquid and add back to the pot
Mix water and mazina to make a runny paste and add to liquid
Gently heat though and stir until it thickens - you can add a few tablespoons of thick cream to the sauce if you want a little decadence
Add meat cubes and GENTLY heat though - you do not want to break the meat up

Serve with fries and a great beer draft for a perfect Belgian meal.

Walnut & Wild Mushroom Turduken (3-bird roast)

A Turducken is not so well known in Europe but a great favourite back home in South Africa. You can de-bone all the birds yourself, but it is very tricky, so I would suggest asking your local butcher to do this for you.  What is a Turduken? Check it out http://en.wikipedia.org/wiki/Turducken. It is so easy to assemble and is delish!  Here we go ...

3.5kg turkey, de-boned and butterflied
1.5kg chicken, de-boned and butterflied
1 duck breast, skin removed
2 shallots, chopped
2 tbsp thyme
1 carrot, roughly chopped
50g butter, softened
1 glass white wine

For the stuffing:
25g dried porcini mushrooms
2 shallots, finely chopped
1 tbsp thyme, chopped
100g walnuts, chopped
200g good pork sausages, skin removed
2 tbsp parsley, roughly chopped
Zest 1 lemon
2 tbsp breadcrumbs

For the stuffing:
Soak mushrooms in 300ml boiling water, cover and stand for 30 min.  Drain and reserve liquid (for gravy).  Finely chop mushrooms.  Heat a little butter in a pan and fry shallots for 1 min.  Add mushrooms and cook for another 2 min.  Add all other stuffing ingredients and set aside.

To assembly the roast:
Heat over to 190'c
Open turkey, skin side down
Place 1/3 stuffing on top and spread evenly
Place duck breast on top in the middle
Spread a 1/3 of stuffing over breast
Place chicken, skin side down on top of everything
Add the last 1/3 of stuffing and spread evenly
Tuck the top and bottom and pull the long sides together
Tuck one long edge over the other and tightly secure roll with some butcher string (2 pairs of hands here makes it easier)
Scatter shallots, thyme and carrot at the bottom of a large roasting pan (disposable works well)
Place roast on top of veg and brush with melted butter
Pour wine in the pan and season generously with salt & pepper
Cook for  2hrs (needs to reach 68' - 70'c with a thermometer)
Remove from oven, cover with foil a rest for 30 min

I use the mushroom reserved liquid with store-bought packet gravy - no one know the difference!

Enjoy!

Tikka Masala Lamb Tagine

I was lucky enough to get a Tagine (http://en.wikipedia.org/wiki/Tajine) from Santa this year, and admittedly, I had to Google to find out how to cook in it.  Here is a great tummy warmer this winter, where Tikka Masala Curry meets Moroccan Tagine. It is about low and slow, here we go ...

Tikka Masala Lamb Tagine

1,5kg lamb, cubed
420g Tikka Masala store-bought cooking sauce
3 large carrots, peeled, small dice
2 tbsp fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 shallots, small dice
1 tsp cinnamon
1 tsp salt
1 tsp pepper
Zest of 1 clementine
1 tin whole tomatoes in liquid
1 tbsp cornstarch or flour

Preheat over to 160'c
In a big bowl, pour 1/2 Masala sauce over the meat and mix well
Cover and leave at room temp to marinade for 2 hours (overnight is best)
Heat 2 tbsp olive oil in Tagine or Dutch Oven ( http://en.wikipedia.org/wiki/Dutch_oven )
Add lamb and brown well in small batches
Add some more oil if necessary
Add carrots, onions, ginger, garlic, shallots and cinnamon and cook for 4 min
Return lamb to pot and add clementine zest, whole tomatoes, salt and pepper and bring to the boil
In a small bowl mix cornstarch, tomato liquid and balance of Masala sauce until smooth
Add to lamb and stir in well
Cover with lid and cook for 2 - 3 hrs or until lamb is tender

Serve with some fluffy white rice or couscous and scatter some salted almonds on top
Glass of Cabernet Sauvignon poured, time to enjoy!

Panetonne Bread Pudding

Christmas eve dinner with friends tonight: Salmon & Beetroot Blinis, 3-bird roast with walnut & wild mushroom stuffing and this awesome dessert, Panettone bread pudding with double vanilla ice-cram. Comfort food at its best this Festive Season.  Here we go ... 

500g Italian Panettone 
Butter for greasing dish
3 large eggs
8 egg yolks
3 cups milk
2 cups cream
2 tsp vanilla extract
1 tsp sherry
1/2 cup sugar

Preheat over to 180'C
Cut Panettone into thick slices and then 1 inch cubes
Arrange single layer on a baking sheet and bake for 8 min until just brown
Grease a 22cm x 30cm x 5cm baking dish and place cubes herein
In a bowl whisk whole eggs, egg yolks, milk, cream, vanilla, sherry and sugar
Pour mix over cubes and allow to draw for 10 min
Place baking dish in a larger dish
Add very hot tap water in the large dish until it's halfway up the sides of the baking dish
Cover large dish with aluminium foil, tented so it does not touch the cubes
Punch a few whole in the foil to allow for steaming
Bake 45 min
Uncover and bake a further  40 min until custard is set and top is golden brown
Allow to cool for 15 min before serving

For those celebrating Christmas ... wishing you and your loved ones a very MERRY CHRISTMAS!

French Onion Soup with Beef and Barley

This take on a true classic is full of fibre rich barley, loaded with protein and perfect for winter or a lazy Sunday evening dinner with some baguette. There are a few ingredients, but it is worth the 'little' effort and it freezes well up to 2-months. You can omit the sherry and replace with white wine if you like. Here you go ...

1 cup boiling water
20g shiitake mushrooms
Olive oil
2 medium onions, cut into 8 wedges
1/2 cup shallots, chopped
2 tsp fresh ginger, grated
4 cloves garlic, minced
1 cup button mushrooms, sliced
1 tsp brown sugar
340g sirloin steak, cut into 2 inch strips
4 cups water
125g uncooked barley
1/4 cup sherry
3 tbsp soy sauce
300ml beef stock
1 tbsp sesame oil

Baguette cut into 1/4 inch thick slices

3/4 cup Gruyere cheese, grated

Combine water and Shiitake mushrooms in a bowl, cover and stand for 30min
Drain, reserve liquid, slice mushrooms
Heat some oil in a Dutch oven over medium heat
Add onions, shallots, ginger and garlic and saute for 10 min on medium
Add Shiitake, button mushrooms, sugar and beef and saute on high for 7 min
Add reserved mushroom liquid, water, barley, sherry, soy sauce and stock and bring to the boil
Cover, reduce heat and simmer for 50 min until barley is is tender
Stir in sesame oil
Place cheese over bread slices and grill until cheese has melted
Place 1 slice of bread in each serving bowl and ladle soup over to serve

Need to go and grab a bowl ...

Salmon en Croute (in pastry)

There is no need for a festive offering this season to be pricey.  This is a classic, easy and very affordable for a small group of 4 or even 6.  It is a crowd pleaser and looks very impressive.  Here we go ...

2 medium potatoes, peeled, thinly sliced and pre cooked
25g butter
120g spinach, washed, coarsely chopped
1 red onion, chopped
60ml cream
60ml natural yoghurt
2 tsp dill, finely chopped
2 x rolls puff pastry
800g fresh Salmon fillet, skinned
2tsp store bought pesto

1 egg, beaten

Sauce
150ml lite cream
Juice 1/2 lemon
2 tbsp pesto
2 tbsp chopped fresh basil

Heat oven to 200'C
Heat large baking tray in oven
Melt butter in pan and add spinach, cook quickly until wilted and transfer to a cooling dish
Season to taste with salt & pepper and leave to cool, squeeze out excess moisture
Add onions to pan and gently fry for 6 - 7 min
Stir in cream, yoghurt and dill for 1 min
Add cooked potatoes and gently stir for 1 min
Roll out pastry thin to a long rectangle on baking paper
Line with potato mix leaving a 5cm border
Place salmon onto the centre of the pastry and potato mix
Smear pesto over fish and add spinach
Season  to taste with salt & pepper
Brush edge of pastry with egg
Roll out 2nd layer of pastry and carefully place over salmon, trim excess and seal edges
Brush pastry with egg
Place on pre heated baking tray
Bake 30 - 40 min until brown, allow to rest for 10 min

Sauce
Heat cream, add lemon juice and pesto.  Season to taste.  Add basil just before serving

Enjoy!

Salami, Mushroom and Leek Carbonara

Here is a tummy pleaser and ideal for a-meal-for-one or a family of 6.  The perfect Sunday weekend winner when you just don't feel like spending too much time in the kitchen. This is made for 2 people so adjust accordingly. Here we go ...

Salami, Mushroom and Leek Carbonara

200g Linguini/ Spaghetti ( 100g pp)
1tbsp butter
1 tbsp olive oil

1/2 cup leeks, chopped

150g strong flavoured salami, large dice

2 cloves garlic, minced
6 Shiitake mushroom, roughly chopped
2 egg yolks
250ml lite cream
Salt and pepper to taste
Cup of Parmesan, grated

Cook pasta according to instructions on the packet, however add a drizzle of olive oil, salt and a sprig of rosemary to the pot as well.
Heat oil and butter in a saucepan.
Sauté leeks, salami, garlic and mushrooms on medium heat for 5 min.
Mix egg yolks, cream, salt, pepper and cheese in a bowl.
Strain past when cooked then add quickly back to the pot.
Quickly add leek mix and egg custard to the pot and stir well through pasta for 2 min.
The heat of the pasta will actually cook the egg, that is why you need to work quickly.

Add some more fresh Parmesan on top and bon appetite!

Enjoy with a little Chianti on the side.

Sweet Sherry Chicken Liver Pate

I generally don't like pate ... either it is dry or saturated in butter. This recipe is neither. It is smooth, light and so easy to make.  It is also ideal for entertaining and goes a long way.  Another one of my mom's recipes. Here we go ...

3 tbsp butter
2 spring onions, chopped
1 large clove garlic, chopped
450g fresh chicken livers
1/2 tsp salt
1 tsp pepper
2 tsp fresh thyme, chopped
1 tsp ginger powder
3 tbsp sweet sherry
1/4 cup cream
100g butter

Heat butter in a pan on medium heat
Add onions and garlic and cook for 2 min
Increase heat, add chicken livers and cook for 6 min
Add salt, pepper, thyme, ginger, sherry and cook for 2 min
Stir in cream and cook for 1 min
Allow to cool before adding to a blender and give it a good whizz until smooth
Melt remaining butter and pour over the top to form a seal over the pate
Refrigerate for at least 2 hrs before serving

Awesome with biscuits or garlic smeared baguette and is a great party pleaser this holiday season

Enjoy!

Traditional South African Oxtail Stew

Oxtail (rundstaart) is inexpensive, nourishing and rich fatty meat, perfect for winter.  It needs a long low cooking time but the end result is well worth it. This is my mom's recipe.  Here we go ...

2 tbsp flour
1 tsp salt
1 tsp pepper
2 tbsp olive oil
1 kg oxtail
2 onions, thinly sliced
3 carrots, chopped
3 cloves garlic, minced
2 tomatoes, quartered
2 bay leaf
1 tbsp fresh thyme
1tsp sugar
1 cup water
1 cup red wine

Pre heat oven to 160'c
Place flour, salt and pepper in a plastic bag, free of holes
Add meat and tie a knot in the bag
Shake bag in all directions to cover meat with flour mix
Remove meat and discard bag
Heat oil in a pot and brown meat in batches for 5 min turning all the time
Transfer to a deep casserole dish
Add a little oil and fry onions and carrots until lightly browned in same pot
Add garlic, tomatoes, bay leaf, thyme, sugar, water and wine and heat through for 5 min
Pour over meat
Cover casserole tightly and cook for 3 hrs or until tender

Enjoy a good glass of red with it ...

Prosciutto, Apricot, Pesto rolled Pork

Christmas decorations are up, festive songs in the background and I am trying out a few new festive feasts, with a few of my usual tweaks.  My first victim, a block of pork.  Here we go ....

1kg pork roast, bone out
6tsp Dijon mustard
1tsp black pepper
100g Prosciutto
1/4 cup dried apricots, fine dice
1/4 cup Parmesan, grated
1tsp salt
1/2 tsp pepper
1/4 cup parsley, rough chop
3 tbsp red pesto
1 cup orange juice
1/2 cup brandy
4 springs fresh thyme

Heat over to 160'c
Butterfly pork open lengthwise
Cover with cling film and bash with a rolling pin until even in thickness
On one side smear 3tsp mustard and pepper
Place some baking paper on a clean surface
Layer Prosciutto on top of baking paper in a line with sides overlapping
Place pork on top, mustard side down
Smear balance of mustard on side facing up
Add apricots, Parmesan, salt, pepper, parsley and dollops of pesto
Starting one end carefully roll pork up, keeping it tight all the way
Secure with some string, so nothing unravels
Brown all sides in a little oil on top of the stove for 5 minutes in a Dutch oven
Add juice, brand and thyme, lid on and pop in the oven
Cook for 2 hours or until 145'c is reached on a meat thermometer

Slice think and serve with some apple sauce on the side, pasta and veg.
Yummy.

Gluwein ... home-made and awesome!

Yes, I know it is easy and so freely available to buy Gluwein in a bottle to cope with the cold winter days, but a great home-made version is really DELISH  and oh so easy.  Give it a try ... I have made a few bottles with seasonal greeting cards for my neighbours this year. Here we go ...

1 cup sugar
1 cup water
4 whole cloves
4 cinnamon  sticks, broken into pieces
2 bottles red wine
Juice of 2 oranges
1 tsp Speculoos /all spice
1/2 tsp instant coffee
2 orange peels, sliced
2 lemon peels, sliced

Mix sugar, water, cloves, cinnamon, wine, juice of orange, Speculoos and coffee in a heavy pot
Bring up the heat, but do not boil
Add orange and lemon peel and simmer for 15 min
Serve in warm mugs

Enjoy .... Bbbrrrr and happy holidays!

Home-made Chicken Pie to die for!

What better way to end a wonderful weekend of travelling around Europe than with this easy whip me up and a definite crowd pleaser. Use store-bought chicken, it is perfect and makes this really easy!

1 pkt puff pastry
1 cooked chicken
1 leek, chopped
200g bacon bits
8 mushrooms, spliced
2 large cloves garlic
1 tbsp butter
1 tsp salt
1/2 tsp pepper
1 tbsp French tarragon
1/2 tsp paprika
1tbsp flour
1 cup chicken stock (home-made if possible)
1/2 cream
1 cup Parmesan cheese, grated
1 egg for brushing

Preheat oven to 200'c
Strip carcass of chicken into large pieces.
Saute leek, bacon, mushrooms and garlic in butter until soft
Add spices
Add flour and stir well
Add stock and cream and allow to thicken stirring all the time
Add chicken and coat well in sauce
Transfer to 4 individual pie dishes
Sprinkle with Parmesan cheese
Brush dish rims with beaten egg
Cover each dish with pastry and make a vent in the middle
Brush pie surface with remaining egg
Bake for 25min or until golden brown

Enjoy with a great salad of greens on the side

Butternut, Bacon & Feta Bake

Just had a special friend from New York pop in for an overnight stay.  It was awesome to catch up but being a work day there was no time to cook a big dinner.  Store bought roast chicken, rosemary potato wedges and this great winter side dish was perfect to serve.  Quick, easy and gave us loads of time to enjoy a few bottles of red wine in front of the fire - with @Angus Pitkethley.  Here we go ...    

1 tbsp olive oil
250g bacon bits
800g butternut, medium dice
1tsp salt
1 tsp pepper
2 tsp nutmeg
1/2 tsp paprika
1 tsp fresh thyme
200g goat feta cheese
250 ml lite cream

Heat oven to 190'c
Add oil in a pan and fry bacon until a crispy
Add butternut and the spices to a bowl and mix
Add bacon and all the juices from the browning
Crumble 100g cheese into mix and stir through
Transfer to an oven proof dish
Rough crumble rest of the feta on top
Pour cream evenly over
Bake for 60 min until butternut is tender
Stir allowing liquid to be absorbed and serve

Enjoy as a winter side dish with almost anything.
It is even better cold the day after.

Miss you already AP, see you in a few weeks time!

Super Cheat Two-Minute Triffle

It was a total accident whipping this one up.  Needed a little sweet something to enjoy after an afternoon roast and this is what I found myself doing playing in the kitchen today.

1 pkt instant pudding, caramel flavour
4 large digestive biscuits, roughly broken
4 tsp good chunky strawberry jam
Fresh cream, firmly whipped

Follow cooking instructions of instant pudding, should take 2-3 min max
Divide biscuits evenly into the bottom of 2 dessert or parfait glasses
Heat strawberry jam for 40 seconds in the microwave to soften a little
Add 2 tsp jam per glass on top of the biscuits, making sure some trickles down the sides
Pour pudding mix over and place in the fridge to set
If using a really chunky jam, the syrup will stay at the bottom and the strawberries will float to the top of the pudding. which is perfect
Whip up cream, add and garnish with whatever you have

Delish ... and a 100% cheat, which is also fine sometimes.

Easy homemade pizza with 2 toppings

I have never made pizza before as it looks like a lot of hard work, you might as well just go buy one. However, today was the day, I rolled my sleeves to give it a bash and it was surprisingly easy.  Don't be afraid, try it ... here we go:

Making Weekends Count

250g all purpose flour
1 1/2 tsp yeast
110 warm water
1/2 tsp dried mustard powder
1 1/2 tsp oil
Salt, generous pinch

Add all of the above into an electric mixer with a hook attachment and mix well until dough pulls away from the edges.
Drop in a lightly greased bowl, cover with cling warp and allow to rise in a warm place for 30 min.
Knead a little with floured hand before rolling out on a floured surface.
Add your favourite topping.
Bake on a pizza tray or baking sheet lined with baking paper, lightly dusted with flour at 220'c for 20-25 min until golden brown.

My favourite 2 toppings:
Spread base with tomato sauce
Add lots of grated mozzarella on top

1. Serrano Spanish ham, black pepper, minced garlic, blocks of Camembert cheese
2. Slithers of smoked salmon, fresh chopped dill, black pepper, dollops of cream cheese

Yummy, your family will love this one!

Soup'ilicious: Hunter's Minestrone

It is Friday so it is another SOUP'ILICIOUS night.  This is the best winter soup ever ... a take on the classic minestrone with a few tweaks.  It does have a lot of ingredients, but it is worth it.  Make a huge pot - it freezes well.

300g small pasta shells
2 litres chicken stock, homemade
6 cloves garlic, halved
4 tsp dried sage
1 sprig rosemary
3 sweet Italian sausages or chorizo sausage, diced
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
2 tins whole tomatoes
2 bay leaf
Salt and pepper to taste
4 - 6 shin bones
2 tins white bean

Cook pasta according to pkt instructions
In a large pot combine stock, garlic and herbs and bring to the boil.
Simmer for 15 min and then strain.
Add sausage, carrots, celery, onion, tomato, bay leaf, salt, pepper and shin to the stock.
Cook until meat is tender.
Remove bones, stir in beans and pasta and heat through.
Process half the soup and add back to the pot - this will thicken it.

Enjoy with some whole wheat baguette and a good bottle of wine... just what we need after a hectic week at work!