Category Archives: Baking

Super simple Pastry Dough

Super simple Pastry Dough!

And when I say simple, I mean really simple and pretty much fool proof and no fail. This flaky pastry dough keeps amazing in the fridge for a few days and also in the freezer for about a month. We always have some in the freezer.
Sometimes I prepare various tins filled with dough, pop them in the freezer so I can make a pie or mini tarts at a moments notice.
What I love about this recipe is that you can use it for both sweet or savoury pies.
The most important thing with pastry is that it has to be, and stay as cold as possible at all times until it goes into the oven. When using ice water use as little as possible, a high fat content is essential in the butter you use, 80% preferably. Cut the butter in small cubes and place it in the freezer for 5 minutes while you set up your food processor and get everything ready.
After that it’s five minutes work and your done.

Prep time : 10 min

Cooling time : 2 x 30 min

Cooking time : 20 min

Serves : 8

1 x 20cm/8in spring form tin or 8 small tins

INGREDIENTS:

– 200 gr / 7 oz. cold butter
– 300 gr / 10 1/2 oz all purpose flour
– a pinch of salt
– about two tablespoon of ice cold water (maybe three)

INSTRUCTIONS:

1. Fill a glas with ice cubes and add water.
2. Cut your butter into small cubes, place them in a bowl a place this in the freezer while you get out your flour and food processor.
Measure the flour and place in the bowl of the food processor. Add all the butter, divided evenly over the flour. You want to process as little as possible and as quickly as possible.
Add the pinch of salt.
Pulse the food processor a few times until the mixture resembles sand, add the ice water one tablespoon at a time. Pulse again. To test, grab some pastry between your fingers and press together, as soon as it holds , it’s ready. Tip out on to a work surface and shape into a ball. Wrap in cling film and place in the refrigerator for at least 30 minutes before shaping.
When ready to use, roll out the pastry to desired shape, place in tin that has been oiled slightly, pierce the pastry with a fork and place a piece of parchment paper on top. Add some baking beans. Return to the refrigerator for another 30 minutes to cool completely before baking.
Bake for 15 minutes, then remove the parchment paper and baking beans and bake for for 5 more minutes.
Now they are ready to be filled with your favourite filling, sweet or savoury.
Enjoy!

Freezer Pizza Bases

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These Freezer pizza bases are so handy to have on hand, home made pizza ready in just a few minutes, isn’t that what we all want? Just take a crust out of the freezer, heat your oven, top, and bake.

Supermarkets sell ready made crusts, but they always have the cardboard feel and taste to them so I figured if they can make them, so can I. Healthier, better and cheaper. I’ve only used a small amount of yeast since this makes the Pizza’s taste better and improves the texture, also the longer rise makes a much better crust. I like to make the dough in the morning, then I let it rise until double in bulk, then I punch it down and put the dough in the fridge until ready to bake in the evening. You could make the dough in the evening and leave it to rise slowly overnight in the refrigerator, whichever suits your schedule better.

Makes 4 large/6 medium pizzas

INGREDIENTS:

1000 gr./ 6 2/3 C. (type 00) flour
600 ml./ 2.5 C. luke warm water
15 ml./1 tbsp. honey
30 ml./2 tbsp olive oil
7 gr./2 tsp. instant yeast
20 gr./3 tsp. salt

INSTRUCTIONS:

In the bowl of a stand mixer, add your warm water and stir in the honey, then sprinkle the yeast in and stir. Let sit for about five minutes until bubbly and active.
Add flour, olive oil and salt and knead for about 5 min. Cover the bowl with a damp tea towel or plastic wrap and let the dough rise for about an hour or until double in bulk.
Punch the dough down and shape into a ball and cover again, place in the refrigerator for at least five hours or until ready to use.

Remove from the refrigerator an hour before using so the dough can come to room temperature. Tip the dough out onto a floured surface and knead a few times. Divide into 4 or 6 balls.

Pre heat oven to 220 C/430 F.

Cut 4 or 6 peaces of parchment paper large enough for each pizza.
Roll out each ball of dough on a piece of parchment paper that you have covered with some flour or semolina.
Spread with tomato sauce and bake each base for about 5 minutes or until just firm.
Remove from oven and let cool on a rack before freezing (I freeze them with the parchment paper as extra protection).

Once they are completely frozen, place them in a zip lock bag or wrap them in cling film. Keep in the freezer until ready to use. They will keep for at least a month.
When ready to use, remove from freezer and top with your favorite ingredients, bake at 220 C/430 F for 12 to 15 minutes.

Enjoy!

Cakey Sweet Potato Brownies

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Let’s have a chat about these Brownies, these super soft and cakey Brownies.

They’re so unbelievably good that I don’t even know where to start. I’m not kidding either, they taste like Chocolate Birthday cake, and that’s not even my own comment. Someone actually said that while eating one of these babies. Very soft and chocolaty and pure indulgence. But…the most amazing part is that they are fat free, and I made them sugar free too. I have made them at least 9 or 10 times the past month and we just can’t get enough of them. I honestly don’t know what magic happens when you put sweet potato mash in a brownie recipe but believe me, it’s real magic.
I microwave a medium sweet potato in the morning (after piercing it with a skewer a few times) and forget about it until I am ready to bake. You could even do this the night before. For a video click here.
Then you mash the peeled sweet potato and add it to the batter, instead of butter. If you don’t want to bake with Stevia you can omit the applesauce and Stevia and substitute it for 1/4 to 1/3 cup Maple syrup or regular sugar.

INGREDIENTS:

2 eggs
1/4 cup apple sauce * see note
1/2 cup Greek yoghurt
1/2 cup mashed sweet potato
2 tsp. liquid Stevia extract * see note
2 tsp. Vanilla extract
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp. salt
6 tbsp. unsweetened cocoa
1/4 cup small chocolate chips

INSTRUCTIONS

Pre heat the oven to 180C/350F
Line a square tin 20x20cm/8″x8″ with baking parchment and oil lightly.
Pierce the medium sized sweet potato a few times with a skewer and microwave on high for about 3 minutes, turn the potato over and microwave for 2 to 3 more minutes until soft.
I always place the potato on a folded paper kitchen towel.
Let cool completely, remove the skin and mash.
In a bowl beat the two eggs, add the yoghurt, the apple sauce, stevia, vanilla and mix until combined. Add the sweet potato mash and mix well. Now add the remaining ingredients and stir to combine. You’ll notice the batter is quite thick, but spongy, this is good.
Pour batter into the prepared pan and place on a rack in the middle of the oven. Bake for about 20 minutes. Test with a wooden skewer to see if the brownies are done.
Remove from the oven and let cool completely before cutting into 9 squares.
These are best kept in the refrigerator if not eaten the same day. I have roughly calculated the calories in one square and they are about 100 calories each. Awesome right? If you make them with maple syrup or sugar they will be a bit more, but still very OK.

Enjoy!

NOTE: omit the applesauce and Stevia and substitute it for 1/4-1/3 cup Maple syrup.

Olive oil Zucchini Banana Bread with chocolate chips

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Olive oil Zucchini Banana Bread with chocolate chips

Shredded zucchini and mashed banana work perfectly together and ensure that this nutritious loaf stays nice and moist. The banana adds sweetness so there is no need to add too much sugar.
It’s the best of all quick breads if you ask me. With the added chocolate chips to make it a real treat. Lightly sweet and perfectly fluffy and moist, and very healthy too.

INGREDIENTS:

WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 2 large eggs
• 1/4 cup light brown sugar, packed
• 1/4 cup honey
• 1/3 cup mild olive oil
• 2 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini) SEE NOTE about drying zucchini*

DRY
• 1 cup oat flour, made by simply grinding oats in a food processor
• 1 cup brown rice flour or whole wheat all purpose flour
• 2 teaspoon baking powder
• pinch salt
• 1/2 cup chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350F/180C. Spray one 9×5-inch loaf pan with cooking spray and line with parchment paper. Set aside.
2. In a large bowl, add the the first six ingredients and whisk to combine.
3. In another bowl combine the flours, baking powder and salt, stir in the grated zucchini. Add the wet ingredients, and stir with a spatula, now add the chocolate chips and stir thru.
4. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.

5. Bake for about 55 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean.
6. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Note – place grated zucchini on a clean kitchen towel and roll it up, wring out as much moist as you can.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!