Pizza Bread

Here’s what you’ll need:
2 teaspoons yeast
1 ½ cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 ½ tablespoons sugar
2 ½ cups favorite toppings, diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
½ cup Parmesan
2 cups shredded mozzarella
1 tablespoon olive oil
1 jar of marinara sauce for dipping

Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There’s no need for a big stand mixer here.)
Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17”. Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown. About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Quick potato bread rolls

These are a very soft roll, they dont taste of potato just makes them so soft
Quick Potato Rolls
Makes 12 Rolls
3-1/2 to 4 cups all-purpose flour
1 tablespoon sugar
1 envelope of yeast
3/4 teaspoon salt
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup instant potato flakes or buds* (I used the instant flakes)
2 eggs
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Stir in potato flakes; let soften 1 minute. Stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.Divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Coil each rope to make “snail” shape. Arrange rolls in a circle on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375oF for 25 minutes or until done. Remove from sheet; let cool on wire rack.

Nayaras Birthday cake

Breakfast out

Jeannette and i enjoying a very large full English in a cafe in Brunsum, this place has the best English breakfast...its huge and i didnt finish it but gave it a good go....haha

Turkey, stuffing & cranberry chelsea buns

	Ingredients
500	g/1lb 2oz strong white flour, plus extra for dusting
50	g/2oz caster sugar
10	g/1/4oz salt
40	g/11/2oz unsalted butter cut into small pieces, plus extra for greasing the tin
2	free-range eggs
2	x 7g sachets fast-acting dried yeast
150	ml/5fl oz lukewarm milk
90	ml/6 tbsp lukewarm water
280	g/10oz cranberry sauce
300	g/101/2oz roast turkey, shredded
200	g/7oz leftover sage and onion stuffing

1.	Preparation method
2.	Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
3.	Mix the ingredients with your hands until a rough dough is formed.
4.	Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
5.	Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
6.	Tip the dough out onto a very lightly floured surface.
7.	Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
8.	Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
9.	Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
10.	Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
11.	Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
12.	Preheat the oven to 200C/400F/Gas 6.
13.	When the buns are ready, put them in the oven and bake for 15-20 minutes.
14.	After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
15.	When ready to eat, pull the buns apart to reveal the soft edges.

Goulash Soup for slow cooker

1 large onion, finely chopped

1 lb / 500g braising beef

1 tsp white sugar

1 tbsp tomato purée

1 tbsp paprika

1 tbsp hot paprika

1/2 tin chopped tomatoes drained

2 carrots, thickly sliced

500 ml beef stock

1/2 tsp caraway seeds

1 red paprika sliced

1/2 lb / 250 g new potatoes, cubed...optional

After heating the stock on high for 20mins in slow cooker, i put everything straight into the slowcooker minus potatoes and cook on high for an hour then turn to low for the rest of the day...min 7hrs..30mins before serving i add the potatoes..

Paul Hollywoods Lemon Drizzle Cake

This has to be the best recipe ive done for this cake....its well worth a try

Preheat your oven to 180ºC (160 fan).
Butter and line a 2lb loaf tin with baking parchment.
Then beat together 75g soft unsalted butter and 125g caster sugar until light and fluffy. I beat for about 10mins
 Mixing all the time, add 150g self-rasing flour,
1tsp baking powder,  
2 medium eggs,  
1 tbsp lemon curd and 2½ tbsp milk.

Pour the mixture into the tin and bake for about 40 mins or until a skewer comes out cleanly from the mixture.

For the drizzle, mix the juice and zest of one unwaxed lemon with 2tbsp granulated sugar.
Prick the hot cake all over and pour on the liquid then let go cold.

Jammie Dodgers

Very simple recipe

300gr plain flour
100gr icing sugar
250gr soft butter
plus any flavouring you want...i used vanilla

mix all together to a soft dough and place in fridge for 30mins
roll out to thickness of cookie you would like (on a floured board), cut out into shapes and put on baking tray and back in fridge for 30mins, this way they hold their shape. Place in oven on 160 fan/180 electric for 12-15mins.

Tip: if you have trouble rolling out due to the dough sticking to the rolling pin, lay a large sheet of baking/parchment paper on your dough then roll out on the floured board.

You can also cut into shapes and freeze for upto a month then bake them as you need them after they have thawed out

Millionaires Shortbread

To make these...
175grm unsalted butter
75 grm castor sugar
225grm plain flour
Put in mixer till it forms a soft dough and press into a lined 8" square pan, then prick dough with holes and bake for 5 mins on 180 degrees then 35 mins on 150 degrees. Leave in tin to cool

For the caramel
150grm butter
150grm castor sugar
1 can of condenced milk

Melt butter in a pan...add sugar and continue to stir till sugar is melted.
Add milk and bring to a bubbling simmer stirring all the time...then bring to a boil and stir continually for 8 mins....and it hurts...lol...really hurts but it has to be done...do not leave it for 1 sec or it will catch.
When it looks thick and fudgy pour ontop of cooled shortbread and spread to cover. Put in fridge to cool down.

For topping melt 300gr of chocolate and pour over set caramel.....and then put in fridge to cool and set.
Cut into squares and enjoy

Shortbread Stack

             For the shortbread stack:

• 45g/1¾oz icing sugar
• 90g/3¼oz palin flour
• 30g/1oz cornflour
• 1 tbsp ground almonds
• 125g/4½ oz butter, cut into cubes
• 1-2 tbsp icing sugar, for dusting
  
  

  For the filling:

  • 250ml/9fl oz double cream
  • 150ml/5fl oz fresh cold vanilla custard
  • 75g/3oz strawberries, finely chopped
  • 400g/14oz raspberries
  • 1-2 tbsp icing sugar
    
    
    
    
  • For the shortbread stack, pre-heat the oven to 180C/350F/Gas 4.
    
  • Sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
    
  • Using your fingers, rub or mix the butter in until there are no visible lumps of butter.
    
  • Turn the mixture out onto a lightly floured surface and knead a few times, to just form a smooth dough.
    
  • Roll the dough out, about 3mm/1/8in thick and cut out 12 rounds, 7.5cm/3in diameter. Place on a baking tray and bake until they are a light golden-brown, about 8-12 minutes.
    
  • Remove them from the oven and cool completely.
    
  • For the filling, place the double cream into a bowl and whisk to soft peaks, then fold in the custard and whisk until it just holds a peak.
    
  • Fold in the chopped strawberries.
    
  • Place half the raspberries into a food processor with the icing sugar and blitz to a puree.
    
  • Pass through a fine sieve into a bowl, then check the sweetness level and adjust accordingly.
    
  • To assemble, place one disc of shortbread into the centre of the plate and top with a spoonful of cream mixture.
    
  • Place raspberries around the edge of the shortbread to fill tightly, enclosing the cream in the centre.
    
  • Top with another shortbread disc and repeat with the cream and raspberries.
    
  • Top with one more disc, then dust with icing sugar and finish with a sprig of mint.