Posts Tagged With: dough

Pizza with rosemary, olives and rocket

Posted on October 8, 2013 by melhm

We love every kind of pizza, even with more savoury toppings… and we absolutely adore making as much noise as possible throwing the dough!

ourkitchngarden.net

Fresh from the garden: rosemary, rocket, onion, garlic, marjoram, olives
Recipe source: Melissa
Serves: 8 or 24 tastes 

Equipment:

  • A wooden chopping board & knives
  • A frying pan
  • Bowls – large, med, small
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal spoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates

 

 

 

 

 Ingredients:

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • A small handful marjoram
  • A small handful thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

For the pizza topping:

  • A stalk of rosemary
  • A clove of garlic
  • A small bowl or jar of plain olives
  • 1 tub bocconcini
  • Extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan
  • A handful rocket

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat 2 tablespoons of olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the marjoram and thyme. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Wash the rosemary stalk and wipe dry. Strip the leaves and chop quite small.
  • Pit the olives, press the garlic clove then combine with the rosemary and 2 tablespoons olive oil in a small bowl.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Grate the parmesan and reserve in a small bowl.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough into four and roll to form four thin ovals– you will fit two pizzas side-by-side on one oven tray.
  • Flour the trays first and then assemble the ovals onto the trays.
  • Usingthe metal spoons, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky olives, then slide the pizza trays into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

 Baking the pizza:

  • Bake the pizzas for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzasare done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • Eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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BASC Vacation Care Program K-1 Tuesday 1st October

Posted on October 8, 2013 by melhm

So the little ones worked at the low tables and each of the four groups rolled out linguine, podded broad beans, squeezed lemon juice, prepared herbs and grated parmesan – and then made the pasta for the next class, before clearing and setting the tables and the eating it all up! Deelicious! They also shared a little simple salad too: a perfect holiday lunch!

Beetroot linguine with broad beans, lemon and garden herbs

Our Kitchen Garden students love making pasta – and this recipe sings of spring! It includes the dough mixture as well as instructions on how to use a pasta machine.

oourkitchengarden.net

Fresh from the garden: eggs, beetroot, lemon, marjoram, parsley, thyme
Recipe source: Melissa
Serves: 4 at home or 12 tastes

Equipment:

  • Salad spinner
  • Pasta machine
  • Scales, garlic press
  • Measures – teaspoon
  • Food processor
  • Plastic wrap
  • Chopping board & knife
  • Pastry brush, grater
  • Large stock pot & saucepan
  • Tongs, large & small bowls
  • Serving bowls
 Ingredients:

  • 250g typo ‘00’ flour
  • 2 free-range eggs
  • 50g pureed beetroot (see below)
  • A handful of broad beans
  • A handful of freshly picked herbs
  • Extra-virgin olive oil
  • Half a lemon
  • A garlic clove
  • Flaked salt & black pepper
  • 20g parmesan

What to do:

To make the beetroot puree:

  • Scrub a large beetroot under running water, then pop in a saucepan, fill with cold water and then heat to boil for about an hour.
  • Insert a skewer to check if the beet is cooked and soft, then drain, rinse under cold water, and then when cool to handle, slip off the skin with your fingers.
  • Place cooked beetroot in the food processor and blitz until blended to a puree consistency. Freeze the remaining beetroot puree.

To make the pasta:

  • Place the large bowl on the scales, reset to zero then measure the flour in to it. Add the beetroot.
  • Crack the eggs carefully into the small bowl, discarding any shell, then add them to the flour. Mix thoroughly with the wooden spoon, then tip the dough onto a clean, dry workbench.
  • Knead the dough for a few minutes, then wrap it in plastic film and let it rest for 1 hour at room temperature.

_____________________________________________________________________________________________

  • Fill the large stockpot and the saucepan with water and set to boil on high with the lids on.
  • Fix the pasta machine to a suitable bench or table – if the surface is not thick enough you may need to place a thick book under the machine. Screw the clamp very tightly.
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press or roll the dough into a rectangle about 8 cm wide.
  • Set the rollers on the pasta machine to the widest setting and pass the dough through. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll it through again. Go to the next-thickest setting and pass the dough through 3-4 times.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the second thinnest setting. Don’t use the very thinnest setting, as the dough gets too fine and is hard to manage. If the dough gets too long to handle comfortably, cut it into 2-3 pieces using the large knife, and roll each piece separately.
  • Lay the pasta strips on a lightly floured surface & dust with a little more flour. Attach the pasta cutter to the machine and pass through the largest rollers, draping it in your hands to catch.
  • Carefully separate each strip and hang over a pole to dry.
  • Clean the pasta machine by brushing it with a dry, wide pastry brush & putting back in its box.

ourkitchengarden.net

To finish the dish:

  • Check that the stockpot & saucepan have been filled with water and are set on high to boil.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into the big bowl.
  • Wash and dry the lemon and zest it. Cut the lemon in half and squeeze its juice into the big bowl too.
  • Peel the garlic clove and squeeze it through the garlic press into the bowl too.
  • Wash and spin dry the herbs and strip their leaves, chopping with the mezzaluna, then add them into the garlicky broad bean bowl.
  • Measure 2 tablespoons of olive oil into the bowl and sprinkle on a few pinches of flaked salt and toss to incorporate.
  • Measure the parmesan and grate what you need.
  • When the stockpot has started a fast boil, carefully gather your drying pasta on a large baking tray. Add a tablespoon of cooking salt and then the pasta to the pot, stir once and quickly put the lid back on.
  • As soon as the pot begins to boil again, take the lid off. The pasta should only take 1 or 2 minutes to cook from boiling. Taste to check – it’s important that the pasta remains al dente and is not overcooked!
  • Using tongs, carefully pull the pasta (and some of its cooking liquid) out and into the big lemony bowl, sprinkle half the parmesan on and toss thoroughly to incorporate.
  • Divide into serving bowls, sprinkle the remaining parmesan on and eat immediately!

Notes: Never wash the pasta machine – it will rust! Just brush down with a strong brush to remove the leftover dough.

ourkitchengarden.net

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Kindergarten visit: Mushroom and garden herb pizza

Posted on October 7, 2013 by melhm

So the kindergarten came to visit us – after months of peering in the back door of the cottage and asking me if it was my home! And the whole term they had been cultivating some of the 30 boxes of mushrooms given to us by the Australian Mushroom Growers Association just in preparation for their very own pizza… served with a simple salad and loads of smiles… See you in the playground gorgeous kidlets!

ourkitchengarden.net

Fresh from the garden: mushrooms, fresh herbs, onion, garlic
Recipe source: Melissa
Makes: One large pizza

Equipment:

  • Bowls – 1 medium, 2 small
  • Salad spinner
  • Grater
  • 1 large oven tray
  • Wide egg lifter
  • Large wooden board
  • Pizza cutter
  • Tablespoon measure, scales
  • Kitchen towel
  • Tongs
  • Metal spoons
  • Serving plates
 Ingredients:

For the pizza topping:

  • A small handful mushrooms
  • ½ tub bocconcini
  • 1 tablespoon extra-virgin olive oil
  • Small handful mixed herb sprigs to yield 1 cup
  • 20g parmesan
  • A small bowl of prepared tomato pizza sauce
  • Flaked salt and black pepper

ourkitchengarden.net What to do:

  • Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.
  • Wipe the mushrooms and break into small pieces into a big bowl. Drizzle with a tablespoon or two of olive oil and a pinch of salt.
  • Wash and carefully dry the herb sprigs – pick the leaves, discarding the stalks.
  • Tear each ball of bocconcini in half.
  • Grate the parmesan and reserve.

Assembling the pizza:

  • Scatter some flour on the table and roll the dough out to form an even rectangle to cover the baking tray.
  • Assemble the pizza directly onto the tray, flouring the tray well first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
  • Layer the bocconcini on top and season well, then scatter the herbs over the pizza.
  • Drizzle the pizza with about a tablespoon of olive oil, then slide it into the oven.

Baking the pizza:

  • Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizza is done, transfer it to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and lift onto serving plates.
  • Sprinkle the reserved parmesan cheese over the slices and then get ready to eat!

Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

ourkitchengarden.net

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Pizza ai funghi e rucola

Posted on October 7, 2013 by melhm

Why did the mushroom go to the party? ‘Cos he was a fun-gi to be with… boom tish! And this one has some peppery rocket sprinkled over, yum yum…

ourkitchengarden.net

Fresh from the garden: mushrooms, rocket, onion, garlic, marjoram
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • Chopping boards & knives
  • A frying pan
  • Bowls – large, med
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
 Ingredients:

For the pizza topping:

  • 1 handful mushrooms
  • 1 tub bocconcini
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan
  • A handful rocket
  • Aged balsamic vinegar

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs marjoram
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Wipe the mushrooms free of dirt using a piece of paper towel and finely slice. Drop them in to a big bowl, drizzle about a tablespoon of olive oil and a pinch of olive oil and toss to combine.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Grate the parmesan and add it to the rocket with a tablespoon or two of olive oil and a teaspoon of balsamic vinegar. Gently toss to combine.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Usingthe metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky mushrooms, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • Eat! 

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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Pizza ai funghi!

Posted on September 9, 2013 by melhm

Why did the mushroom go to the party? ‘Cos he was a fun-gi to be with… boom tish!

ourkitchengarden.net

Fresh from the garden: mushrooms, onion, garlic, oregano
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
 Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 handful mushrooms
  • 1 tub bocconcini
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs oregano
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Wipe the mushrooms free of dirt using a piece of paper towel and finely slice. Drop them in to a big bowl, drizzle about a tablespoon of olive oil and a pinch of olive oil and toss to combine.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Usingthe metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky mushrooms, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Soda bread

Posted on August 22, 2013 by melhm

We play around with lots of different types of dough and love them all. This one in particular is great with a chunky soup, or dipped into creamy hummus, or pungent pesto…

ourkitchengarden.net

Fresh from the garden: rosemary, parsley, sage
Recipe source: adapted from The Ballymaloe Bread Book by Tim Allen
Makes: 1 loaf

Equipment:

  • Bowls – large, small
  • Measures: jug, tablespoon, teaspoon
  • Mezzaluna
  • Chopping boards and knives
  • Sieve
  • Baking sheet
  • Serving plates
 Ingredients:

  • 450g plain flour
  • 1 level teaspoon salt
  • 1 level teaspoon bread soda (bicarb soda)
  • 1 tablespoon dried rosemary
  • 1 small handful each of sage and parsley
  • 400ml buttermilk

 What to do:

  • Heat up the oven to 230 degrees C.
  • Wash and spin dry the herbs and pick the leaves, discarding the stalks. Finely chop the leaves – you’ll need about 3 tablespoons’ worth.
  • Sieve the flour, salt and bread soda into a large, wide mixing bowl. Add the freshly chopped herbs to the dry ingredients and stir well.
  • Make a well in the centre. Pour most of the milk into the flour. Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish, not too wet and sticky.
  • The trick with all soda breads is not to over-mix the dough. Mix the dough as quickly and as gently as possible, keeping it really light and airy. When the dough comes together, turn it out onto a well-floured work surface. Wash and dry your hands.
  • Gently roll the ball of dough around with floury hands for a few seconds, just enough to tidy up. Then pat it gently into a round, about 5 cm high.
  • Place the dough on a lightly floured baking sheet. With a sharp knife cut a deep cross in the middle of it, letting the cuts go over the sides of the bread. Then prick the four triangles with your knife: according to Irish folklore this will let the fairies out!
  • Put this into your preheated oven for 10 minutes, then turn the heat down to 200 degrees C for a further 25 minutes, or until cooked. When the bread is cooked it will sound hollow when tapped.
  • Leave to cool for a few minutes, then cut into slices or chunks and divide among your serving plates.

 Notes:What is bread soda? Which country do you think this recipe comes from? What other ingredients could you add to this bread? Where do fairies live?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | 2 Comments

Rosemary and olive focaccia

Posted on July 31, 2013 by melhm

We love preparing dough at Bondi, and this soft focaccia studded with olives and rosemary is fantastic as part of an antipasto plate or with a hearty soup. We used Our Bondi Olives that were picked in February then brined over the course of two months, marinated (olive oil, orange peel, garlic, fennel seed, bay, thyme) and bottled in May, then cupboard-aged for another 2 months… we also used a combination of fresh rosemary, picked from the stalk, with rosemary spines dried over the last 6 months. A variation:  adding halved cherry tomatoes or preserved artichokes or whatever you feel like!

ourkitchengarden.net

From the garden: olives, rosemary
Recipe source: adapted from a recipe on taste.com
Serves: 8 at home or 24 tastes

Equipment:

  • Bowls – small, med
  • Measures – jug, teaspoon, tablespoon
  • Scales
  • Stand mixer & dough hook
  • Pastry brush
  • 20 x 30cm Swiss roll pan
  • Clean tea towel
  • Chopping board
  • Serving plates
 Ingredients:

  • 310ml warm water
  • 2 teaspoons dried yeast
  • 2 teaspoons caster sugar
  • 3½ tablespoons olive oil
  • 450g plain flour
  • 2 teaspoons salt flakes
  • 1 large sprig of rosemary
  • A jar of our marinated Bondi PS olives

What to do:

To make the dough:

  • Combine the water, yeast and sugar in a small bowl and set aside in a warm, draught-free place for about 5 minutes until frothy & bubbling. Then add 2 tablespoons of olive oil.
  • Place flour and half of the flaked salt in the bowl of the mixer. Make a well in the centre and pour in yeast mixture. On the lowest setting, mix for 10 minutes.
  • Turn onto a lightly floured surface and knead for another minute or so until smooth and elastic. Brush a medium bowl with a little olive oil to grease. Place dough in bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for about an hour until doubled in size.

 Start of lesson:

  • Preheat oven to 200°C.
  • Brush the pan with 2 teaspoons of remaining oil. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with the clean tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height.
  • Meanwhile wash & carefully dry the rosemary and pick the leaves from the stalks. Pit the olives.
  • Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over the rosemary and remaining salt. Press the olives into the dough.
  • Bake in oven for 25-30 minutes or until golden and the focaccia sounds hollow when tapped on base. Serve warm or at room temperature, carved into thin slices.
  • While the focaccia is cooking you can make the dough for the next class before cleaning up!

Notes: Why do we wait for the yeast mixture first? What is process of doubling the dough in size called?

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Cath Claringbold’s pitta

Posted on June 29, 2013 by melhm

These are great to wrap around salads and especially the Greek slow-roasted lamb featured in this blog! As long as you give it enough time to prove, the rest is easy. The dough can be frozen too – I drizzle a little olive oil into a plastic bag, pop the dough in & tie it tight with a little room to move. It only needs a couple of hours to defrost…

ourkitchengarden.net

Recipe source Cath Claringbold, published in Good Weekend magazine July 2010
Makes 12 individual pittas

Ingredients

  • 1¼ cups tepid water
  • 1½ teaspoons dry yeast
  • 1½ teaspoons caster sugar
  • 460g plain flour
  • ½ teaspoons sea salt
  • ½ cup olive oil

Method
Combine the water, yeast and sugar in a small bowl and leave in a warm spot for about 20 minutes or until the mixture foams.

In a large bowl, mix the flour and salt, then make a well in the centre. Add the olive oil and the yeast mix, and combine. Work the dough until it comes together, then turn out onto a lightly floured bench and and knead for a few minutes until it becomes silky and smooth. Return the dough to the bowl, cover it with a towel and leave it to prove for 15-20 minutes or until it has doubled in size.

Preheat the barbecue to medium or heat a non-stick pan over medium heat. (Note: I used a ridged cast iron skillet, worked a treat!)

Divide the dough into 12 portions and roll each piece into a flat, thin, even disk about 16cm in diameter.

Brush a flat bread with olive oil and place it, oil side down, on the bars of the barbecue. Gently brush a little oil on top as well. In seconds, the bread will start to puff. After 20-25 seconds, flip it over and cook for 20 seconds more. Do not cook for too long or the bread will dry out and become crisp. Repeat with the remaining disks.

Stack the cooked breads and wrap them tightly in a clean tea towel or even cling wrap to keep them warm. Serve with yummy ingredients & roll up to eat!

ourkitchengarden.net

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Hugh’s Magic Dough (for 1 pizza)

Posted on June 28, 2013 by melhm

The Year 1 kids came to visit and made the pizza dough for the next group, while using the dough that the class before made…

ourkitchengarden.net

Squishing and squashing the dough

Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Makes: 1 large pizza

Equipment:

  • Scales
  • Bowls – large, medium
  • Wooden spoon
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Cling film
 Ingredients:

  • 125g plain white flour plus extra to flour
  • 125g strong white flour
  • 1 level teaspoon fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling
  • 160ml warm water

What to do:

  • Weigh the two flours into a big bowl and then add the salt and yeast. Mix well using the wooden spoon.
  • Measure out the warm water and then add the water and the oil to the flours and mix to a rough dough. Knead for a few minutes and then turn out onto a lightly floured table and knead again for about 10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  • Trickle a little oil into a medium bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover the bowl with cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.
  • When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

Notes: Why do we leave the dough to rise? What is this process called? What does to knock it back mean? What will you make with your dough?

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Pizza with broccoli, garlic and anchovies

Posted on June 13, 2013 by melhm

We love kneading out any sort of dough but pizza is the best – you can take away any sort of bad mood or grumpiness in pounding out pizza dough! Fed up with homework? Whack! Not allowed to watch telly? Thump! Must tidy your room? Whump! (Insert gripe here:____________________________________)

PIzza broccoli, anchovy, garlic

Fresh from the garden: broccoli, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Small saucepan
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Wooden spoon
  • Kitchen towel
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
 Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 tub bocconcini
  • 1 head broccoli
  • 2 tablespoons extra-virgin olive oil
  • 6 anchovies
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs each oregano & thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the broccoli.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Fill the saucepan with water and set to boil.
  • Wash the broccoli, and cut finely into 1cm slices, keeping the florets intact. Drop them into the boiling saucepan with a teaspoon of salt and cook for 2 minutes. Drain into the colander.
  • Gently set the 2nd frying pan to heat and add the 2 tablespoons of olive oil, the reserved garlic and the anchovies. Simmer slowly until the anchovies have almost melted, and then add the broccoli and toss or stir to incorporate. Taste for seasoning.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky broccoli with a drizzle of the oil, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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