We haven’t made homemade pizza in a very long time, but for quite awhile we made this recipe and two pizzas every two Sundays. One would go in the freezer and the we’d have the other tea and a slice or two for breakfast on Monday or Tuesday. I stumbled into the recipe for the crust last weekend and made a note to add it to online recipes so I won’t lose it again. I think when we make it again, we might do smaller versions as we’re eating less these days – and this crust is definitely not low calorie or low carb. It is, however VERY thick and tasty. I’m going to use it as a base for small salmon / garlic mini pizzas today.
A great pizza crust for those who like thick crust.
290 ml (1¼ C) water
3 T Olive Oil
1t Sugar or Splenda
2 t Yeast
500 g (3¾ C) Unbleached Plain Flour
½ t Salt
Handful dried onion flakes
Herbs to taste - I use about a T each of oregano, basil, mixed Italian seasonings and chilli flakes.
If using a bread machine, put the ingredients in the machine in the order recommended. (Usually either all the dry ingredients first or the wet first). Set it for dough and let it do it's thing.
If using a TMX or a Bellini (or any other brand of thermomixer, add the water, oil, sugar, and yeast, then flour, salt, onion flakes and herbs. Blend on Speed 7 for 5 seconds then knead for 5 minutes (Speed 3 on the Bellini). Let rest for 15 minutes, then punch down and knead to remove the air and gas in the dough then shape into balls and into pizza bases. Allow to rise to double size before adding toppings.
We don't use a tomato based sauce. Instead I spread about a tablespoon of olive oil on the base and then add about 2T finely diced garlic before adding cheese and toppings and ending with more cheese.
Bake in a hot oven (220c or 450f) for about 25 minutes or until the cheese is bubbly all over.
This is the Jumbo 900g White Bread TMX 5 Recipe from the Thermomix site, cut in half so as not to harm the Bellini motor. It’s great bread and makes fantastic bread rolls as well as scrolls. If you want a 900g jumbo loaf, Mix this recipe twice. Otherwise, this makes a 450g loaf.
This is the Jumbo 900g White Bread TMX 5 Recipe from the Thermomix site, cut in half so as not to harm the Bellini motor.
¾ tsp Sugar
1 tsp dried instant yeast
310g white bakers flour
1 tsp salt
1 tsp bread improver
1½ tsp oil
Add all ingredients to the bowl in the order listed. Combine 7 seconds on speed 7. Then knead for 6 minutes (Dough Function). On the Bellini this is Speed 3.
Let your dough rest for 15 minutes. You can leave it in the Bellini or TMX bowl or in an oiled bowl (covered).
Place your dough on an oiled bench (I use a sheet of baking paper or an oiled bowl). Punch the dough down and continue punching / kneading until you release all the gas / air from it.
For Dinner Rolls, divide the dough into the size you want (the original recipe suggests 80g each). Roll into nicely shaped balls and place on an oiled tray (I lined mine with baking paper) spaced nicely apart.
For Bread, place all of the dough into a bread pan and be sure to push the bread down to cover the bottom of the pan.
Place in a warm place to proof, until the rolls have doubled in size or the bread has reached the top of the pan.
Bake in a preheated oven at 180c.
Rolls take about 15-20 minutes or until golden brown.
A bread loaf will take about 25 minutes or until golden brown. Tip out of pan immediately and place on a cooling rack to cool. Note - It will sound hollow when tapped in the centre after removing from the pan.
Happy Birthday to my son Christopher, daughter Kerstin and niece Kelsey. <3
Tonight I took it upon myself to figure out the speed and time to set my Bellini (like a Thermomix, only not as expensive) to chop onion or capsicum without it turning into mush. There are times when mush is great – like for flavouring a stirfry – but other times when you want your veggies to be recognisable and about the size you might chop them by hand.
The answer for anyone interested is 3 seconds on speed 5.
If I were making a stirfry and wanted some onions to serve as a decoration, those I would chop myself. It’d take longer than 3 seconds but would look prettier.
After making note of the speed and time – literally on paper – I taped the paper to the inside of the cupboard closest to where I keep the Bellini. Because have problems remembering simple things and even had to refer to the note when I wrote the above. At some point I might make the note a lot neater or add to it. But meanwhile, this will do nicely.
I now have several cups of capsicum in small bags in the freezer as well as a few bags of chopped onion. This was my plan all along, but it gave me a chance to experiment until I found what works consistently – and practice makes perfect!
For tea tonight I had bought some bagels and had a few 90g packs of smoked salmon in the freezer. The plan started with just having toasted buttered bagels with the sliced smoked salmon on them. While having my experiment time with the Bellini I came up with a better plan. I did the onions, then chopped up a bag of capsicum, and I put some of each back into the bowl along with the salmon, some dried dill, a bit of crumbly blue cheese and the dregs from a bottle of garlic sauce. I gave it a quick whiz on speed one for 3 seconds, then gave it another 4 seconds. I pushed the mix down into the bowl with a spatula, put the cover back on the Bellini and put it in the fridge. About an hour later, once I’d tidied the kitchen and played some Bingo, we toasted the bagels and put the salmon mix on each, topped with a small slice of salmon I’d saved. It looked fantastic and tasted great. Also, very filling since the hubs toasted all 4 bagels when I’d only planned on us having one each. But it was sooo nice.
A friend of mine has been sharing her experiments with her Thermomix on a Facebook group and I wanted to share my onion / capsicum experiment so I’d have a record of what worked but figured I hadn’t added to my blog in a good long while so here it is.
My sister brought this recipe home when she was in Girl Scouts, and it’s been a family favourite amongst us women ever since. Because only a few minutes of cooking are involved, this is a great recipe for celebrating life’s ups, and for bringing us comfort when we need the ‘hug’ that only chocolate can give. Because it has oats in it, this recipe is high fibre, so you can even say it’s good for you. Also, you can substitute Splenda for the sugar, also greatly reducing the calorie impact of going on a ‘No Bake binge.
No Bakes are chocolate and peanut butter biscuits (cookies) that are made on the stove stop rather than in the oven.
2 c sugar or splenda
½ c cocoa
½ c milk
¼ c butter or margarine
½ c peanut butter (smooth)
1 t vanilla
3 c oatmeal (quick)
1 c coconut or chopped nuts (optional)
In a heavy pot add the sugar (or Splenda), cocoa, milk and butter or margarine.
Bring to a rolling boil and boil for 1 minute, stirring constantly.
Remove from heat, add peanut butter, stir until well mixed. Add the vanilla, oatmeal, and if desired, the optional ingredients and stir until mixed. This needs to be done fairly quickly before the mixture 'sets'.
Drop by heaping tablespoon full onto waxed paper covered sheet pan. Alternatively, you can spread the mixture out onto the sheet of wax, then a few minutes later, slice with a knife.
These can be eaten while still warm.
It helps if all ingredients are measured out before starting cooking as the last part of the recipe really does require you to be quite quick about getting the ingredients in, mixed and onto the sheet of baking or waxed paper.
I've been making this recipe for my birthday since I was 13yrs old. It's a family favourite.
1 pound Ground Beef (beef mince)
½ pound Ground pork (pork mince) - OR Italian sausae removed from the casing
1 Onion chopped
3 cloves Garlic minced
16 oz tomatoes chopped
15 oz tomato sauce (not ketchup! Use spaghetti or bolognaise sauce)
3 tablespoons Parsley Flakes
2 tablespoons Sugar or Splenda
1 teaspoon Fennel ground
2 teaspoons Basil
2 teaspoons Oregano
3 Cups Cottage Cheese
1 C Parmesan Cheese grated
8 or 16oz package Lasagne Noodles If in Australia & using 'instant' pasta, see notes.
¼ pound Mozzarella cheese shredded
Cook and stir ground beef, ground pork, onion and garlic in large sauce pan or dutch oven until meat is brown and onion is tender. Drain off all fat.
Add tomatoes and break up with fork. (You weren’t dating any forks? Oh well, break up the tomatoes with the fork, if you need to to).
Stir in tomato sauce, 2T parsley, the sugar, 1t basil, 1t oregano, 1 t fennel (to taste).
Heat to boiling while stirring occasionally. Do a taste test and adjust seasoning to your preference. Reduce heat, simmer uncover for an hour.
Mix Cottage Cheese, Ricotta (if you have it), ½c Parmesan Cheese, 1T Parsley flakes, 1t oregano and 1t basil. You can do this part ahead of time and keep it in the fridge until you’re ready to layer the Lasagne.
Heat oven to 350f or 180c.
Reserve ½C to 1C of the meat sauce for a thin top layer.
In un-greased baking pan (13x9x2) layer ¼ each of the noodles, sauce, mozzarella cheese and cottage cheese mixture. Repeat this process 3x or until you run out of the ingredients. Spread the reserved meat sauce over the top and sprinkle with ½ C parmesan cheese.
At this point, the lasagne can be covered and put in the fridge until it’s time to cook it.
Bake uncovered for 45 minutes. Allow an additional 10-15min if lasagne has been refrigerated. For easier cutting and indeed, the best flavour, allow to cool for 15 minutes before cutting.
Note: If using “instant’ Lasagne noodles (we have them here in Oz, don’t know about USA), double the sauce recipe. Before layering the Lasagne, put a thin layer of sauce on the bottom of the pan so the bottom noodles have some sauce to cook in.
You can also use ricotta cheese in place of or in addition to the cottage cheese. The more cheese, the better!
Add Basil and Oregano & Fennel to taste rather than by the amounts above.
I usually triple this recipe and use more sausage, as well as a lot more shredded mozzarella cheese.
This recipe never fails me, and is easily adaptable if you want to mix things up a bit – such as using Peri Peri seasoning in it or otherwise experimenting. Buffalo Wing Sauce isn’t just for chicken wings. It’s great over chicken legs, Fish sticks/ fingers, meatballs, as a sauce for noodles… really I just love this stuff!
This recipe never fails me, and is easily adaptable if you want to mix things up a bit - such as using Peri Peri seasoning in it or otherwise experimenting. Buffalo Wing Sauce isn't just for chicken wings. It's great over chicken legs, Fish sticks/ fingers, meatballs, as a sauce for noodles... really I just love this stuff!
1 8oz bottle Hot Chilli Sauce (Durkee, Franks or in Oz, Maggi brand)
2 tablespoons Margarine
1 tablespoon Vinegar
1 tablespoon Honey
1 tablespoon Lemon juice
1 clove Garlic minced
Put all ingredients in a sauce pan and simmer on low until it is all melted / mixed well. It mellows and gets a nice sheen to it as it cooks.
Keep it warm while you prepare your chicken.
I usually put the sauce over the (already cooked) meat and then cook further in the oven, but it’s not a requirement.
Measurements are not exact. You can add more or less of any particular ingredient. Have fun. Play with it.
The honey softens the heat and also gives it that nice glaze look.
The lemon adds some tang.
And of course, without the hot sauce, it’s nothing!
You can also add chilli pepper, tabasco sauce, cayenne pepper, etc if you like.
My kids rave about this dish and often ask for the recipe, so here it is. The thing is, I always made it because it was cheap and tuna’s good for you. The photo above is actually Salmon casserole because while my other half doesn’t like tuna or noodles, he LOVES my salmon casserole. It’s made with the same ingredients, just substitute the tuna with salmon.
My kids rave about this dish and often ask for the recipe, so here it is. The thing is, I always made it because it was cheap and tuna's good for you.
½ to 1 pounds Wide Egg Noodles
1 can Evaporated Milk (Regular Milk is OK in a pinch)
1 Cup Parmesan Cheese (to taste)
1 or 2 cans Tuna (to taste, medium/normal size cans)
1 tablespoon Margarine (Omit if using oil packed tuna)
1 Onion chopped
1 stalk Celery optional
1 tablespoon Chives optional
1 teaspoon each Basil, Oregano, Parsley, Thyme, Rosemary, Garlic, Pepper Plus any other seasonings to taste
First cook the noodles as directed on the package, but cook for a couple minutes less (as noodles will continue cooking and absorb the flavours from the casserole).
In a largish bowl, mix tuna and margarine, then add about a tsp each of the seasonings along with the Parmesan cheese and mix well, Now grab a clean spoon and taste, adding seasoning and cheese as needed (and using a clean spoon each time you taste). When you find you want to just sit and eat it without putting it in the oven, you know it’s ready!
HONEST, this is how I know it’s ready!
Now mix in the noodles and once they’re mixed in, add some milk – just enough to make it wet.
If you like really wet sloppy creamy tuna noodles, make sure to add enough milk so it’s quite wet. If you like yours dryer, use less milk. I have found a can of evaporated milk gives just enough whether I use two cans of tuna and 1 whole bag of noodles or if I use half a bag and 1 can of tuna.
If you like, you can crumble up a bunch of potato chips to put on the top, but I usually skipped that (my Mom did the chip thing) and instead put a layer of Parmesan cheese and more seasonings on top.
Cook for about 45mins at 350f (that’s about 180c) and check on it. The main thing is to make sure when you stick a big spoon in the center that it’s not all milk. If you like it dryer, cook it a bit longer.
The tuna, noodles and Parmesan cheese and milk are required, everything else is optional and to suit your taste.
DON’T add salt as the parmesan cheese is already quite salty.
The Tuna can be either the kind packed in oil or water is fine. Make sure and drain it though.
If you want to make less, use half a bag of noodles and half the tuna.
I purposely typed in instructions for a large batch so that you can either make it and freeze some or have enough to feed your army.
A cool yet spicy blend of avocado, tomatoes and meat of your choice that can be served over a variety of foods. I like it over hot egg noodles.
3 Avocados Very soft / ripe
2 Tomatoes chopped
1 Onion chopped
¼ teaspoon Chilli Pepper to taste
½ teaspoon Corriander Powder
½ teaspoon Cumin Powder
dash Lime Juice
Salt & Pepper to taste
½ pound Prawns/shrimp, Turkey or Chicken cooked
In a large bowl, blend all the ingredients and make adjustments to suit your taste. Allow to chill for 30 minutes or longer, and then serve over hot egg noodles, or use as a dip with corn chips. This can also be used to make sandwiches with.