Homemade Pizza

Homemade Pizza

Homemade Pizza

It’s been a while since a homemade pizza came out of our oven. We used to use the bread machine to make the pizza dough but ever since the bread machine spoilt, we haven’t made pizza. It’s depressing because pizza is one of my favourite food and it is only satisfying if there are lots of ingredients on top which is never the case when you eat pizzas in restaurants.

Pizza

Having recently discovered the amazing powers of my Kenwood mixer, I used it to knead my pizza dough and happily piled loads of ingredients on top of the base 🙂 Claudia is happy.

Pizza dough

Ingredients for Pizza dough
4 tbsp warm water
2 tsp dry yeast
1 tsp sugar
1 tsp salt
150g bread flour
100g all purpose flour
1 egg

Directions for Pizza dough
1. Place warm water, sugar and dry yeast in a bowl for 5 min until it has frothed.
2. Combine flour, salt, egg and yeast into mixer bowl.
3. Mix on low speed until dough is smooth and elastic.
4. Oil a large bowl, place dough into oiled bowl and oil the top of the dough. Place a cloth above the dough and let it rest in a warm place for 2 hours or until it has doubled in size.

Rolled out dough

Process

Directions for making pizza
1. Preheat oven to 180 degrees celsius.
2. Divide dough into two, place each dough in a medium sized pizza pan (9 inch).
3. Roll out dough and place into oven for 5 mins.
4. Remove pizza from oven, spread tomato paste and sprinkle mozzarella cheese on top.
5. Place in oven for 3 minutes or until cheese has melted.
6. Place desired toppings and bake till cheese is melted and brown.

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Lemon curd and blueberry jam layered sponge cake

Lemon & Blueberry Cake

Apparently lemon and blueberry is a wicked combination, so I had to try it when I was coming up with ideas for Sandra’s birthday cake. I decided to make a lemon curd and blueberry jam to spread between the layers, and then frosted the cake with whipped cream just because it needed to look beautiful and everyone loves whipped cream!!!

Lemon Curd Layer

Blueberry layer

If you’re not rushing for time, chill the cake after assembling every single layer so that the cake would not move so much when you frost it. I didn’t chill my cake which meant sliding cakes. I was on the verge of an emergency crisis when my cake slid to one side and my whipped cream went all over the place, before I realised that all I needed to do was slide the cake back haha.

The recipe for the sponge and the whipped cream is the same as that used in the recipe for Strawberry Shortcake. One tip for making the perfect whipped cream that still stays perfect after hours is to whip the cream on low speed until it reaches soft peaks and then you whip it manually until it reaches stiff peaks. Watch this video which may enlighten you as much as it enlightened me!

Blueberry Jam & Lemon Curd

Anyway, here are the recipes for the Blueberry Jam & Lemon Curd:

Blueberry Jam

Ingredients for Blueberry Jam
2 cups of blueberry
1 cup of water
1 cup of granulated sugar
1 tbsp of lemon juice
4 tbsp of corn starch

Directions for Blueberry Jam
1. Dump everything into a pot and heat it till it’s boiling. Keep stirring! Then simmer and reduce it.
2. Once reduced, transfer into a jar and chill it in the refrigerator.

Lemon Curd

Ingredients for Lemon Curd
1/2 cup lemon juice
1/2 cup granulated sugar
2 eggs
2 egg yolks
85g butter

Directions for Lemon Curd
1. Whisk lemon juice, sugar, eggs and yolks together in a medium pot.
2. Place pot onto medium-low heat and whisk
3. Add in butter and continue to whisk.
4. Whisk until curd is 82 degrees celsius (use a thermometer to measure). If you do not have a thermometer, stop whisking when the curd has the thickness of warm fudge and smells like lemon curd.
5. Remove curd from heat and pour through fine mash strainer over medium bowl.
6. Press through strainer, leaving any cooked egg bits out.
7. Pour into a jar and cool in the refrigerator. Use only when chilled.

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Making Fresh Pasta

When I talk about making fresh pasta, I mean mixing flour and eggs together not dumping pasta into a pot of boiling water, like what my friend thought. It really is that simple. Just mixing flour and eggs together.

You don’t even need to use your hands to mix the flour and eggs together, you can use a food processor. Neither do you need to painstakingly roll out the dough to the perfect thickness and cut it with a knife, you do all that with a pasta machine. Sounds easy?

A simple rule I swear by is 100g of flour to 1 egg, and then you add more flour if it is too wet. I started off using all purpose flour but I realised that my dough was hard so I switched to using “00” flour which makes the dough so soft and rubbery, an indication of high gluten content and nice chewy pasta. For Singaporeans, you can purchase “00” flour from Culina at Dempsey. They sell a 1 kg packet for about $6, which is reasonable in my opinion.

I use a Marcato Atlas Wellness 150 Pasta Machine, if you were wondering 🙂

Cutting Pasta

Here are the instructions for making plain pasta:

1. Add flour and eggs into food processor and whiz it until it is something like breadcrumbs. If they do not form breadcrumbs, it is too wet, you would have to add more flour.
2. Tip mixture onto floured surface and knead it for 5 to 10 minutes until elastic.
3. Flatten dough into oblong shape and feed it through the machine’s lowest setting, 1.
4. Fold it into half or thirds and feed it through again.
5. Repeat step 4.
6. Turn setting to 2, and feed dough through. Repeat until desired thickness. (On my Marcato Pasta Machine, it is 7)
7. Cut to desired shape using pasta machine attachment.

After making plain pasta so many times, I decided to try new flavours. I tried making beetroot pasta and spinach pasta. It was similar to making plain pasta but with only one extra step and the simple rule doesn’t apply. I love the red and green colours, they are so pretty! 🙂

Beetroot & Spinach Pasta

Rolling out PastaBeetroot Pasta

Ingredients for Beetroot Pasta
240g beetroot
300g of “00” flour
2 eggs

Direction for Beetroot Pasta
1. Grill beetroot in 180 degrees oven with skin on for an hour
2. Remove skin
3. Blend in food processor until puree is formed.
4. Add in eggs and blend to combine.
5. Add in flour and blend to combine.
6. Knead dough.

Spinach Pasta

Ingredients for Spinach Pasta
140g spinach
300g of “00” flour
2 eggs

Directions for Spinach Pasta
1. Steam the spinach for 2 minutes until green and soft.
2. Blend it in the food processor until a puree is formed.
3. Add in eggs and blend to combine.
4. Add in flour and blend to combine.
5. Knead dough.

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