Pizza reminds me of my mum and sister always… It’s our go to remedy for heartbreak, stress, fatigue, oh and hunger too…
Although I could eat pizza anytime, making them on a Friday afternoon with kids is special…
Pizza=Love and it’s a legacy that my children have already adopted… Friday nights are officialy pizza and ice cream night!
Ingredients for 2 12″ pizzas:
Ingredients For the base:
300g strong white bread flour
200g white spelt flour
1tbsp rapeseed oil
Method for the base:
1. Add the dry ingredients to a food processor and use the dough hook attachment to mix.
2. Add the rape seed oil and 320 mls of warm water.
3. Mix with the dough hook until smooth and stretchy. It’s quite a wet mixture so it won’t form a ball. Cover with cling film in a warm place for an hour, or until the dough has doubled in size. I put mine on my plate warmer.
Ingredients for the passata:
1 large red onion
1 clove garlic
1/2 red pepper
1 tin chopped or plum tomatoes
Pinch of mixed herbs
salt and pepper to taste
glug of red wine or 1tsp maple syrup
Method for the passata:
1. Warm a couple of tablespoons of olive oil in a frying pan
2. Add the onions, garlic and red pepper and soften for around 10 minutes.
3. Stir in the tinned tomatoes and when simmering add a slug of red wine or the maple syrup, mixed herbs and salt and pepper to taste.
4. Simmer for around 10-15 mins and liquidise when ready.
salami (I like unearthed organic) or just about anything you fancy, olives, anchovies, mushrooms, jalapeños…
Method for putting the pizza together:
1. Flour a work top generously and tip the dough out.It’s sticky dough so a good handful of flour should make it manageable.
2. Gently kneed the dough to make it manageable.
3. Cut in half and roll out each half in to a rough circle shape.
4. Lightly brush 2 pizza pans with olive oil and hand stretch the dough to the edges.
5. Spoon on the passata and cover the pizza base. Add the toppings of your choice.
6. Break up the mozzarella and use 1 ball to cover 1 pizza.
7. Drizzle olive oil over each pizza and cracked black pepper.
8. Place in the oven for 15 minutes at 200 degrees or until the cheese is melting and bubbly and the edges of the dough are beginning to brown.
This might sound like a labour of love, and if I’m honest it probably is. The sauce freezes really well though and there’s definitely enough her for 4 large pizzas. The dough freezes nicely too if you find you’re not as gluttonous as us! It’s definitely worth it so if for any reason this one doesn’t work out for you let me know… It’ll be lost in translation that’s all… If you’re a pizza lover you won’t be disappointed in these!
I love a ‘Bircher’… I first had it in the health food cafe in Byron Bay (Australia), so have a habit of saying it in a pretty bad Aussie accent! This vegan version suits me though, I’m just not keen on milk and love the taste of coconut milk. I think it’d be just as good the dairy way though if that’s your preference?
Ingredients for 4 portions:
1 medium Kilner jar, this is 1ltr
150grams rolled oats
2 tablespoons ground almonds or desiccated coconut
3-4 handfuls soft fruit or berries (fresh or frozen)
1 handful of seeds
1 tin coconut milk
1 tsp ground cinnamon
additional almond or coconut milk if required.
1. Put the dry ingredients and berries or fruit in the jar.
2. Add the coconut milk and give it a good stir.
3. Leave in the fridge overnight and add additional milk to serve as required!
This is a great breakfast to play around with, adding whatever fruit, seeds or spices you fancy!
Thanks to Ella for turning back on to porridge, perfect as the weather turns chilly and juicing or smoothies are just too cold. My mum’s mum is Scottish so oats are sacred to us… Although I’m not sure Robina MacDonald would like this one? It’s a far cry from oats, water and salt!
Ingredients (for 1 serving)
1 handful of rolled oats
1 handful of raw hazlenuts
1 handful of raspberries (fresh or from the freezer)
1 dessert spoon raw cacao
1/2 tsp vanilla extract
hazelnut milk to cover
This smells amazing while it’s bubbling!
Chuck all the dry ingredients in the pan and cover with the hazelnut milk. Add the vanilla extract and simmer.
Add a little more milk if required, or depending on how thick you like your porridge…
If you like you could sprinkle a few cacao nibs on top, the bitter cacao and raspberries make a fab combo!
Hello! I’m Lauren… Thanks for being here… This is another food blog, but really it’s my own little homage to whole food… The stuff I feed myself and my family on every day… The stuff I’ve been brought up on… A collection of recipes that Tim (my husband) Mair (his good Welsh mum) and I have shared over the years…
I’ve called it ‘hole food’ for obvious reasons!
The gaping cavern that opens for business three or more times a day requires a little worship… After air and water, what keeps us going is this stuff… And I’m at least 80% passionate that this stuff should be whole…
So what follows will be a mixture of meat, vegetarian, gluten and gluten free with just a sprinkling of sugar here and there… It’s our food made with love, and enjoyed together…
These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well.
2 fillets of salmon or trout
4 medium potatoes
1 large egg
50grams mature cheddar cheese
splash of milk
teaspoon of mixed herbs
Juice of 1/2 lemon
sea-salt and cracked black pepper to taste
1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper. It’ll take about 17minutes in a preheated fan oven.
2. Peel the potatoes and chop into small chunks. Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are!
3. Whiz up about 3 slices of stale bread* a teaspoon of mixed herbs and a few grinds of black pepper in a food processor to make your breadcrumbs (any extra can go in the freezer). If the bread is too moist pop it in the toaster before blending.
4. Beat the egg in to a bowl
5. When the potatoes are done, drain the water away and add the cooked fish (skin removed) to the pan with the cheese and milk and mash until fully mushed.
6. Taking a palm-full of of the potato and fish mixture, roll it first in the egg mix, then roll it in breadcrumbs until it’s fully covered.
7. Cook on the griddle pad for about 2 minutes either side, just to brown and crisp the breadcrumbs.
I serve these with just about anything, cheap as chips, crudites, steamed veg or noodles…
* so about the bread! I like using authentic bread because it’s sugar free and uses really basic ingredients, it’s tasty too!
…it’s so sensual. Touch, taste, smell… The sound of bubbling pans and sizzling griddles, the whir and heat of the oven on a Sunday afternoon. I love that food brings loved ones together, we sit and talk, we share each other’s company.
i love growing food too…nurturing a seed for months until it’s plump ripe fruit practically leaps off the vine, or erupts from the earth all crunchy, peppery or sweet…