Homemade Pizza

Homemade pizza

Last night, we made a homemade pizza. I wanted to share the recipe because it’s so easy – and alternative!

The first time I made the pizza (pictured above), I had a lot of time on my hands – so went all out with the rainbow for the NHS!

Ingredients for the pizza

🌟 1 cup yogurt (at room temperature)

🌟 1 & a 1/2 cup your preferred flour

🌟 Splash of your preferred oil

Homemade pizza

How to make the pizza dough

Pop the 1 & 1/2 cup of flour into a bowl and then add the yogurt. Mix with a spoon.

Top tip: Depending on the type of flour you use, it’s best to keep some surplus flour to add gradually – in order to make a non-sticky dough.

Begin kneading for up to 5 minutes

Grease the bowl that you will be placing the dough in to prove – use a splash of oil.

Cover and leave to rest for up to 1 hour. If you’re in a rush, you can even get it in the oven after just 15 mins of proving.

When you’re ready to eat, pre-heat your oven at 250 degrees before cooking.

For those of you with a wooden pizza slab, pre-heat it at least an hour before.

The next step is to get it into the oven for 8 minutes.

Top tip: keep an eye out for edge of the pizza along with the cheese &/or toppings. No-one wants a burnt pizza.

Homemade pizza

Toppings I used (as seen in the picture)

🌟 Tomatoes sauce base (from the jar, or homemade)

🌟 Grated cheese

🌟 Mix bell peppers & multicolour cherry tomatoes (to make the rainbow)

🌟 Basil

🌟 Buffalo mozzarella (for cloud-effect under the rainbow)

Homemade  pizza
Homemade tomato sauce

Ingredients for making a quick & fresh tomato sauce

🌟 Tinned plum tomato

⭐️ Dried basil

🌟 Oregano

🌟 Thyme

🌟 Chilli flakes

🌟 Dash of sea salt

🌟 Tablespoon olive oil

How to make the quick & fresh tomato sauce

Mash the tinned plum tomato with juices in a bowl, adding the tablespoon of oil, your preferred seasoning along with sea salt.

Keep aside, so flavours marinade – ready to use whenever & however you’d like.

Want to give this a go? Let me know your thoughts if you do!

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How To: Cook A Succulent Christmas Turkey

Succulent turkey
My second attempt at cooking turkey, after learning to cover with foil to avoid burnt skin

Merry Christmas Eve to you! 🎄

Whatever you’re doing this Christmas Eve, make sure it’s distracting you from this Covid Tier 4 thing…

Anyway, back to the post!

Turkeys are the meat everybody loves or just about likes, there’s no in between. Either it’s the driest thing in the world, or just okay (excluding the trimmings).

I’m sure you’ll all agree that the trimmings, together with cranberry sauce and Yorkshire puddings are what makes a Christmas dinner great!

Well, what if I was to tell you that you can make a delicious Christmas turkey? It starts today… On Christmas Eve!

Preparing a succulent Christmas turkey

In order to make a turkey succulent, baste it in butter all over (both inside and out, getting under the skin too). Once done, leave it on the kitchen counter overnight so the butter melts, and the turkey defrosts.

When you wake up on Christmas Day, you can add extra butter to it in the morning (if you prefer it super succulent &/or a raised cholesterol 😂) – but this is entirely optional. Follow this up by adding your chosen seasoning.

I’ve tried everything from honey roasted (my version above)to orange & maple (my version below) – no joke!

Succulent turkey
I should’ve covered this with foil, as some of the skin burnt. (This was my first attempt)

As soon as you’re ready to cook, pop it in the oven for as long as it needs (depending on the size of your turkey)… Ask Alexa, Siri or Google about this if you’re unsure.

Okay, so, now for the hack which is annoying AF but pays off… Get it out every 15mins and spoon the excess butter from the base of the cooking tray, and pour it over the turkey for extra succulence each time. Get it all over. In all the nooks and crannies.

One thing I can promise you, you will definitely notice the difference… You might actually LOVE IT.

Let me know if you’ve tried this, or if you’ve got any other tips.

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Tuna Fishcakes With A Difference

tuna fishcakes

In the fight against coronavirus, we need to keep our vitamin & mineral levels up… One way to do it is by changing food habits – enter tuna fishcakes.

Foods high in zinc & omega are vital when boosting the immune system… Zinc and omega (found in tuna) have been proven to – along with vitamin D, C and B-complex.

As you may already know, tinned/canned tuna is high in Zinc. However, it doesn’t always taste good…

If you don’t have a bad word to say about tinned/canned tuna, that’s fine. I like it too.

Although, you might agree that it’s important to change up the way we bring it into our system, straying from the usual tuna & sweetcorn pasta/sandwich.

Here’s an interesting and adventurous way of serving canned tuna…

Yes, the image might make it seem like fine-dining, but in reality it couldn’t be simpler!

Ingredients needed for the tuna fishcakes

4 John West Tuna Chilli Infusions

Crushed Pringles (Sour Cream & Onion)

3 tablespoons of three different types of mayo (Nando’s perinaise, vegan mayo and Hellmann’s chilli mayo)

Spring Onion (chopped)

How to make the tuna fishcake

Mix ingredients in bowl.

If it gets sticky and gloopy, increase the amount of ground Pringles.

Shape into patties

Grill

Serve with: toasted sourdough bread, Guacamole (recipe for this coming soon) and basil leaves. All are optional, of course.

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Chocolate Orange Mayonnaise Cake

chocolate orange mayonnaise cake

A lot of people are baking more during the Coronvirus lockdown… (Me being one of them!)

If you know me personally, you’ll know I’m quite an experimental baker – I love making stuff like courgette cake, sweet potato brownies etc. I know they don’t sound great, but they do taste it – if (and when) baked well!

Today, I made chocolate mayonnaise cake… I know what you’re thinking: “Eww!” Well, it actually works! It’s meant to replace the raw eggs… I’m pretty sure this cake makes mayonnaise the most versatile condiment, ever!

Beware: this recipe is quick, easy and delicious. You’ll be making it often!

Ingredients to make chocolate orange mayonnaise cake

  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup Hellmanns mayonnaise
  • 1 cup chocolate tea (yes, seriously).
  • Sprinkling of chocolate chips
  • 5 Terry’s chocolate orange slices (to place on top of batter)
  • Dark chocolate chunks

How to make chocolate orange mayonnaise cake

First, start by preheating the oven to 350 degrees F.

Grease and flour a baking dish. I used a heart shaped one, because there is a lot of love in my life right now.

Mix together all the ingredients in a large bowl.

Pour into prepared baking dish. Add and mix the remaining chocolate chunks, chocolate chips and chocolate orange slices into the batter.

I like to shake it gently on the table to even out the batter before baking.

Bake in oven for about 30 minutes (or until a toothpick inserted in the center comes out clean). We’ve got quite a powerful oven, so it cooks quicker usually.

Finally, once baked – allow to cool completely before removing from the dish and decorating.

Ingredients for summer fruit coulis

  • Squashed 2 blackcurrants
  • Squashed 5 raspberries
  • Finely cut 5 blueberries
  • Finely cut 1 strawberry
  • Sugar

How to make the summer fruit coulis

Mix fruits with sugar until softened – squash with spoon as you mix, then use a sieve to remove the lumps. Leave to the side.

Ingredients for ganache

  • 250ml Cream
  • Crushed mini (snack size) Cadbury Twirl
  • 250g dark chocolate chunks

How to make ganache

Heat cream in a saucepan until it reaches a lukewarm temperature, chuck the chocolate in there and mix on a medium heat. Take off the heat, place on the side to cool.

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Peri-Peri Chicken

peri-peri chicken

Due to COVID-19, our much loved restaurants are closed and barely delivering… Luckily, the likes of Wagamama are actually sharing their recipes with the world, ready to be re-created at home.

My first attempt of making a takeaway favourite at home was Nando’s peri-peri chicken with two regular sides of Macho peas and sweet potato wedges.

Ingredients needed to make Nando’s peri-peri chicken breast

  • Chicken (duh!?)
  • Nando’s Medium sauce
  • Nando’s Perinaise
  • Sriracha sauce
  • Drizzle of olive oil (I used chilli oil, works just as well)
  • Third of a cup of BBQ sauce
  • Three tablespoons Worcestershire sauce
  • Two tablespoons garlic powder
  • One tablespoon onion powder
  • Drizzle of freshly squeezed lemon juice
  • One teaspoon yellow mustard sauce
  • Dash of cayenne pepper
  • Dash of paprika
  • Two teaspoons of pink / Himalayan salt
  • Dash of black pepper

How to make the Nando’s peri-peri chicken

RINSE YOUR CHICKEN! Please for the love of the people who will be eating that chicken… RINSE. THE CHICKEN!

Place washed chicken (I’m a breast gal, ’cause I have none) into bowl with all the above ingredients. Mix well and leave to set in tupperware overnight (to soak all the flavours).

When ready to cook, turn the grill on a high heat (this will give you great char-marks). Spray your favourite cooking oil onto it so the chickens don’t stick…

Place the chicken on the hot grill and toss every few minutes until there are char marks. (You really don’t want to burn them or overcook them. Keep mindful and foccused.)

Ingredients you’ll need for macho pears

You’ll need these ingredients for Macho Peas:

  • Handful of frozen peas (obvs)
  • Teaspoon of butter
  • Finely chopped red chilli (I also used green ones because I find those spicier)
  • Finely chopped fresh parsley
  • Finely chopped mint
  • Salt and pepper

How to make the macho peas

Cook the peas in salted water for around four and a half minutes, then drain.

Remove a third of the peas, place in a bowl for mashing (you can use a fork for this), leave to the side.

Melt a teaspoon of butter in a pan, heat the two-thirds of unmashed peas, add chilli, parsley and mint.

Take unmashed peas off the hob, transfer pan of peas into bowl of mashed peas before mixing thoroughly.

Season with slat and pepper, adding extra mint or parsley for garnish.

Ingredients you’ll need for sweet potato wedges

  • Sweet potatoes (of course!)
  • Honey
  • Paprika
  • Olive Oil
  • Pinch of Salt

How to make the sweet potato wedges

Remove the skin of the sweet-potatoes.

Chop sweet potatoes and place in bowl.

Add olive oil, paprika and honey with a pinch of salt to the sweet potatoes, mix.

Place in oven on high heat for 20 minutes.

TIP: cook the sweet potatoes and chicken at the same time to ensure your food isn’t cold. Prepare the marinade for the chicken, leave it overnight to soak. Make sure the chopped sweet potatoes go in with the chicken to cook, leaving you time to do the Macho peas.

Voila! You’ll now be ready to serve! Enjoy.

Please stay safe, stay healthy and stay home.

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