oh jamie, I think I love you: cheat’s pizza (or, the-never-buy-pizza-again pizza recipe)

Oh, Jamie, it’s a slow burn, but I think I love you.

Jamie Oliver is an international cooking phenomenon. Quite possibly he is the world’s most well known kitchen-dweller. At first, about 14 years ago, I wasn’t so sure I liked his busy, uber-chatty, hands-in, chunky-chopped style. But it could have been I was deterred by the rolling and jittering hand-held camera work of his first show. As a sufferer of motion sickness, the combination of boating and food does not conjure positive association.

More recently, the release of ‘30 Minute Meals’ has seen the reemergence of my man-friend into the realm of steam and kitchen-whizery. At our house, one night a week has been named ‘Jamie Night’ as he works from cover to cover. But there is one recipe that makes me say (and often out loud), “…genius…” and it is, Cheat’s (10 minute pan) Pizza*.

Jamie Oliver cute and cuterpizza base:
1 ½ ‘mugs’ self raising flour
½ ‘mug’ tepid water
dash olive oil
pinch of salt
another dash of olive oil for the pan

tomato paste
feta, crumbled

tomato salsa:
cherry tomatoes, halved
basil, torn
chive, flowers/ chopped stem
dash olive oil
dash balsamic
salt and pepper
Combine them all in a bowl.

In my stand mixer with dough hook attached combine the flour, water, salt and oil to form a dough. If you don’t have a stand mixer, use a food processor to get it started and then knead it for a minute on a well floured surface, but don’t fuss over it.
Put the grill on to med- high.
Put a dash of olive oil into an ovenproof fry pan.
(Jamie uses half at a time to make 2 pizzas – I use it all at once and make a thick crust)
Use your hands to spread the dough to the edges of the pan so its a fairly even thickness.
Turn the stove top heat on to med-high and let the dough come to golden brown on the bottom. Check it by lifting a corner using a spatula.

Spread a spoon of tomato paste over the top of your pan pizza and crumble feta.
Place under the grill for about 3 minutes.
Top with salsa.
If it’s breakfast/ brunch, add a poached egg on top of each slice.

Obviously, you can top yours with whatever you like, but don’t over load it for grilling.

What’s your favourite Jamie recipe?? Or, what’s your fav pizza topping?? I wanna know!

10 minute pizza

*This describes the actions I take when I make it, if you want to hear it how Jamie writes it, buy the book.

image: http://www.rspca.org.au/news/jamie-saves-our-bacon.html

corn waffles

We all know about corn fritters, but how about corn waffles? Not bad, if I do say so myself!

Corn waffle with cheese chives1 cup self raising flour
½ tsp salt
1 cup creamed corn
2 eggs, seperated
½ cup milk
butter to brush iron
Chives and grated cheese to serve as pictured

In one bowl, whisk the egg whites until fluffy and forming peaks.
In a separate bowl, combine egg yolks, milk and creamed corn.
Then add the flour and salt, mix well to form a batter.
Fold the egg whites into the batter.
Brush the waffle iron with butter and spoon about ⅓ cup of batter into the iron, in about 2 mins remove and repeat with remaining batter.
Keep waffles warm in a low oven until serving.

more topping ideas:
Crispy bacon and a poached egg, roasted tomatoes and rocket, tomato salsa and avocado, smoked salmon and dill yoghurt.

corn waffle pile

homemade toasted muesli

muesli raspberries detailI don’t like a sweet muesli, I’d rather add fresh fruit than include dried. So here’s a very simple and healthy toasted muesli recipe that you can use as is, or jazz up with your favourite flavours. This will make a big batch of toasted muesli. Keep it in an airtight container for up to a month (some say 2 months but ours is eaten before that).

1 kg rolled or quick oats
500 g shredded coconut
500 g almonds (I like to use a combination of slivered and whole)
200 g sunflower seeds

Set the oven to 170c
Divide the above over 2 deep baking dishes and give it a mix.
Bake for 15 mins then stir (you’ll notice that the stuff on top and edges is going golden but the bottom isn’t, so mix it up every few mins as outlined)
Bake for 10 mins then stir.
Bake for 5 mins then stir.
Bake for 5 mins more, stir… essentially I’m saying, keep an eye on it. Once it starts toasting it seems to brown quickly.
Remove from the oven. At this point it should all be a light golden brown.
Leave it to cool completely before you put it in an airtight container.

I like my toasted muesli with plain yoghurt and fresh or stewed fruit.

Optional additions: pepitas/pumpkin seeds, nuts (walnut, macadamia, hazelnut, brazil), dried fruits (apricot, sultana, papaya, apple), bran, honey (if you use honey I believe you need to add some oil as a carrying agent… I just add honey in the bowl).

golden toasted muesli

potato waffles

This is another of my Oma inspired recipes. I’ve had to recreate it based on how I think she would have made her potato waffles. I think this comes pretty close, with a little bit of my style mixed in.

potato waffle1 large potato, peeled, grated finely
¼ onion, grated finely
2 small eggs, separated
⅓ cup milk
½ cup self raising flour
pinch salt
butter to brush

grated potato and oniontoppers:
smoked salmon
2 tbsp cream cheese, softened and 4 tbsp greek yoghurt, combined
capers and/or chives (chive flowers pictured)
a poached egg (optional)

Grate the potato and onion on the finer side of the grater.
Squeeze out the excess liquid from potato.
Combine the grated potato, onion, egg yolk and milk in a bowl.
Add salt and four and mix well.
In a separate bowl, beat the whites to fluffy peaks.
Fold the whites into the batter.
Now you’re ready to cook in batches in a hot waffle iron brushed with butter.

This made 4 waffles.

potato waffle with smoked salmon, yoghurt cream and chives

not just mushrooms on toast

I love the earthiness of mushrooms. Especially the brown ones. They taste like a forest. If I close my eyes, I’m somewhere else. While I’m not keen on the hallucinogenic kind, nor the kind that kill you. I’m very fond of the table varieties. Eating these mushrooms feels as soul nurturing as a bush walk on a crisp and clear Autumn morning (but with less exertion).

mushroom and egg on toastMushrooms on toast #1
sourdough bread, toasted
parmesan cheese, finely grated
butter
olive oil
parsley, chopped
thyme, chopped
swiss brown mushrooms, sliced
salt
black pepper
egg, poached (I had 2 eggs because this was actually my dinner)
½ clove garlic, crushed (garlic is optional. Either add to the frying mushrooms or rub it on the toast if you want a sharper flavour)

Fry the mushrooms in butter and oil, add parsley and thyme.
Sprinkle the parmesan on the toast, top with mushrooms.
Place poached egg on top and finish with salt, pepper and a parsley garnish.

mushroom and goat cheese on toast

Mushrooms on toast #2
sourdough bread, toasted
goat cheese curd (a smooth creamy goat cheese)
olive oil
swiss brown mushrooms, sliced
salt
black pepper
parsley, chopped

Fry the mushrooms in a little oil.
Spread the goats cheese on the toast, sprinkle with salt.
Top with mushrooms.
Finish with pepper and parsley.

waffles: brunch with my oma

My waffle iron is so old that it proclaims it was “Made in West Germany”. But not to be hindered by age, on the (rare) occasion that I bring out this heirloom, it does no less than produce some spectacular waffles. Although I’m generally against single function appliances, it’s true, I’m highly sentimental about this one. Since it was handed down, I’ve carried it from place to place. I thoroughly clean it after each use and tenderly put it back in the cupboard. It never lets me down. (*Oma is German for grandma/nan)

waffles and berry compotewaffle batter:
1 ¾ cup plain flour
¼ cup self raising flour
¼ cup caster sugar
2 eggs, separated
1 ½ cup milk
60 g butter, melted
2 tbsp cold water
extra butter to brush the iron

sides:
Berry compote – frozen raspberries, frozen blueberries, a tsp of caster sugar and a few fresh strawberries. Microwave for a minute, stir and repeat to produce a saucy berry mix.
Greek yoghurt
Lime (because I serve lime with everything I can)
Maple syrup

Sift flours and sugar into a large bowl.
Make a well in the middle and gradually combine the egg yolks and milk.
Add butter and water, beat the batter until smooth.
In a separate bowl, whisk egg whites until firm white peaks form.
Fold the egg whites into the batter.
Brush the waffle iron with butter and spoon about ⅓ cup of batter into the iron, in about 2 mins remove and repeat with remaining batter.
Keep waffles warm in a low oven until serving.

banana coconut pancakes: the weekend breakfast

banana coconut pancakes1 ½ cups self-raising flour
1 tbs brown sugar
¾ cup coconut milk
¾ cup milk
2 eggs
2 over ripe bananas, peeled, chopped
butter, melted, to grease

coconut caramel sauce:
2 tbs brown sugar
2 tbs water
⅓ cup light coconut milk

Combine the sugar, water and coconut milk in a glass microwave jug. Blitz for 30 seconds, stir, and blitz again, stir, or until sugar dissolves. CAUTION, caramel is hot!

sides:
lime wedges
dessicated coconut
banana, sliced
strawberries and blueberries

Foreword: I hate sifting, grating and using more bowls than I need to so rather than sift the flour, you can actually put the flour and the sugar in the bowl and use your whisk or beater on lowest speed to aerate the flour. Then its just a matter of whisking in the wet ingredients until smooth.

Make the pancake batter by ‘sifting’ the flour into a large bowl.
Whisk together the coconut milk, milk, egg and sugar in a jug (or just throw them all in and whisk a bit more ferociously).
Whisk until batter is smooth and combined. Set aside for 10 minutes to rest – your arm? (while you make the sauce and coffee!). Then mix through the bananas.

Preheat oven to 100c and put a heat-proof plate in to keep your pancakes warm on as you make them.
Brush a large non-stick frying pan with melted butter and heat to medium-high.
Pour ~ ¼ cup quantities of pancake batter into the pan and cook for about 2 minutes or until bubbles appear on top. I use a big pan and make 4 small pancakes at a time.
Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.
Transfer pancakes to the plate in the oven. Repeat with the remaining batter, brush the pan with butter between batches. (I’ve learnt the hard way that a lot of pastry brushes have faux hair bristles and a silicon brush is best for this job. No one wants a hairy pancake)

Put on some weekend music and enjoy!

banana coconut pancakes caramel and lime