Gourmet Pizzas Made From Scratch in your Very Own Kitchen. ILoveyoupizza.

What could be more better than the smell of freshly baked pizza in your home. Why so delicious? From the finest ingredients to your very own home made beautifully rich marinara sauce Mmmm hmmm. Who needs a man when you got pizza init!

Fig, Turkey Rashers & Basil With 3 Cheese Pizza

The Sweetness of the figs goes extremely well with the saltiness of the turkey rashers, highly recommend this. For those of you who are not subjected to only halal meats, you can use prosciutto, pancetta or bacon. 

Ingredients for the marinara 

3 garlic cloves crushed 

2 tbsp oil from sun dried tomatoes 

3 tbsp sun dried tomato (blitz them in a hand blender)

1 can chopped tomatoes 

Handful fresh basil leaves 

2 tbsp salt
1 tbsp black pepper
1 tsp dried oregano  

1/2 cup Finley grated Parmesan cheese 

1 tbsp red chilly flakes
1 tbsp red chilly powder

1 small onions finely chopped  

Method for the marinara sauce
In a large saucepan, heat up 2 tbsp olive oil. Once heated add the chopped sundried tomatoes, crushed garlic, and 1 tbsp chilly powder. Braise the chopped onion with the garlic and other ingredients for about 5 minutes until translucent and softened. Add in the blitzed tomatoes and continue cooking on medium heat constantly stirring. Add in the salt, pepper, chopped fresh basil, oregano and chilly flakes and continue stirring. After another 5 minutes add in the Parmesan cheese and stir once more. Reduce the heat to the lowest and let the sauce simmer for up to 40 minutes stirring in between. The more you let the sauce cook down, the more flavor it will bring.
                                      

Ingredients for pizza dough
500g all purpose flour/ strong white bread flour
2 tbsp salt
7g fast action dried yeast (1 pack)
250ml luke warm water mixed with 4 tbsp olive oil

Method
In a large bowl combine the flour with salt and the yeast. If you're using an electric mixer, once the flour is combined, run the motor and gradually add the water mixed with oil, you may not need all of it. Change the attachment to the dough hook and kneed for about 6 minutes, the mixture should turn into a ball of dough and should be nice and soft, not sticky . Transfer dough to another large floured bowl and cover tightly with cling film, set aside in a warm place to rise for about 1 hour, until doubled in size. Once the dough is ready, turn out onto a floured surface and knock all the air out the dough by punching into it, this is the time to take out all the anger you may have left in, I certainly beat it up nicely.
Cut the dough into two equal portions and roll out 1/2 cm thick, poke some holes using a fork and set aside.

Ingredients for fig & rasher pizza topping
1 cup cheddar cheese
1 cup mozzarella cheese
1 cup parmesan cheese
3 figs cut into quarters
7 turkey rashers
Bunch of fresh basil

Now you get to the exciting part, putting those delicious ingredients together and making your very own gourmet pizza, Omy im getting hungry again, what can I say i like eating good food init.

Spread out equal parts of marinara onto both your pizza bases, on one your bases, add 1 cup cheddar cheese, 7 turkey rashers then 1/2 cup of the grated parmesen followed by the figs, mozzarella and the rest of the parmesan. Lastly top it of with fresh basil and black pepper which is optional. Set aside and lets create our next gourmet pizza.

This ones for those who love vegiterian pizzas and those who like it spicy. Veggie Volcano it is. Dare to try this One, my mouth was on fire, literally, I was Crying, but Omy can it get any tastier. 

Ingredients for veggie volcano

1 yellow bell pepper thinly sliced 

1 red bell pepper thinly sliced 

1/2 cup sweetcorn 

1 small onion thinly sliced 

1 scotch bonnet pepper thinly diced 

1 tsp red chilly flakes

1 cup cheddar

1 cup mozzarella

1 cup parmesan 

On your second pizza, once you've topped it of with marinara, add the cheddar cheese followed by the onions, yellow and red bell peppers and sweetcorn. Sprinkle over the red chilly flakes followed by the parmesan and then the mozzarella. Lastly sprinkle over the scotch bonnet pepper, be careful when using these, ideally wear a glove or just wash your hands thoroughly straight after having contact with them. 

Finally there done, how excited are you? I know I am! Turn the oven on 200c, let it heat up for a few minutes and bang the pizzas in the oven, they should take around 15 - 20 mins until lightly golden around the edges, make sure to switch the pizzas half way so they cook evenly.

There you go, freshly baked gourmet pizzas, how good does your kitchen smell? Deeeeeelicious!

Many more combos to come.

Bon Appetit!  

Pesto Pasta With Roasted Tomatoes, Green Beans & Spinach!

Yes, its pasta again. I've got the hang of it now, becoming a pro init. This time I decided to add dried herbs to my pasta mixture to give it more colour and of course I made my very own pesto using goats cheese & pistachio nuts, so delicious. Everyone absolutely loved it, you have to give it a go so lets get cooking chefs!

Ingredients for the pasta

3 cups flour

4 eggs

1 tbsp salt

Splash of olive oil

2 tbsp dried parsley

2 tbsp dried basil

Method

In a food processor combine all the above ingredients adding one egg at a time, take the dough out & on a floured surface knead the dough for about 10 minutes & wrap in cling film & let it rest in the fridge for about half an hour. 

Once the pasta gas rested, roll out into lasagna sheets using your pasta machine, then cut into triangles, don't be precise,  they don't need to look equal, it'll look more rustic. Flour the pasta & set aside for later.

Ingredients for roasted tomatoes and green beans

2 cups cherry tomatoes

2 tsp salt

2 tsp black pepper

2 tsp dried rosemary

2 tsp dried chilly flakes

Zest of one lemon

Drizzle of olive oil

1 pack fresh green beans

Method

In a roasted dish lined with parchment paper, add all the above ingredients excluding the green beans, roast the tomatoes on high heat for about 30 minutes until tender and golden brown. 

In a pan add the green beans with boiling water & 1 tbsp salt, boil them until they're slightly soft but still crunchy. Drain and set aside.

Ingredients for the pesto & spinach mixture

For the pesto: 1/2 cup pistachio nuts

1/2 cup fresh basil

1 cup fresh spinach

Zest & juice of one lemon

1/2 cup olive oil

60g crumbled goats cheese

4 garlic cloves

1/2 tbsp salt

1/2 tbsp pepper

For the Spinach mix: 1 bag fresh spinach

1 large onion diced

3 garlic cloves minced

2 tbsp butter

1 tbsp salt, pepper & red chilly flakes 

Zest of half a lemon

Method for pesto

In a hand blender combine all the above ingredients together in this order, garlic, spinach, basil, pistachio nuts, olive oil, goats cheese, lemon zest and juice, salt and pepper to season. the consistency should be smooth and creamy, add more olive oil if necessary. 

Method for spinach

In a large wok, add the butter and once melted add in the diced onions, cook until they are translucent and soft, add in the garlic and continue cooking until golden brown. Next add the whole bag of spinach and let it wilt, once its wilted add in the salt, pepper & chilly flakes. put it on low heat and add all the pesto and mix together, leave the heat on low and start boiling your pasta in salted water.

once your pasta is cooked add it to your spinach mixture, add in a few splashes of the water you used to boil your pasta just to loosen the mixture. Add in your green beans and roasted tomatoes & toss everything so it's well coated, lastly add the zest of half a lemon and taste to check if you need anymore salt, serve immediately. Crumble over goats cheese, optional of course but for those cheese lovers it has to be done.

Bon Appetit!

Chicken Tortellini With A lemon Butter Sauce Finished Of With Parsley, Cottage Cheese & Black Pepper!

Have I already mentioned that I'm like totally in love with my new pasta machine? I think in the last week ive made pasta 5 times? I have all the time in the world so Why not.

Ingredients for the pasta (serves 4)

3cups plain flour

4 eggs

1 tsp salt

Drizzle of olive oil

Method

In a food processor combine all the above ingredients,  the mixture should resemble breadcrumbs. Transfer onto a floured surface & combine the mixture until its formed a ball, kneed for about 10 minutes until the pasta dough is silky smooth,  it shouldn't be floury. Tightly wrap in cling film & leave it in the fridge for 30 mins.

The instructions for rolling out the pasta for tortellini should be given with your pasta machine so just follow it step by step or google it.

Ingredients for the filling

3 small chicken breasts steamed 

1 tub ricotta cheese

1/2 cup home made Sun dried tomato pesto (shop brought is fine too)

Juice & zest of 1 lemon

1/2 cup Parmesan cheese

1 tbsp chilly flakes

1/2 tbsp black pepper

4 garlic cloves minced

Salt to season

2 tbsp butter

handful fresh parsley

Method

In a food processor combine all the above ingredients excluding the butter, parsley & the juice of half a lemon. Don't over mix the mixture, you want it smooth but still have some texture to it. 

Start making your tortellini following the instructions in your pasta book or from the internet, once the pasta is done, whilst they are boiling in the water, in a separate pan heat the butter until its melted, add the pasta to the butter then add a Handful of fresh parsley, sprinkle some black pepper and a splash of double cream and toss the pasta so it's well coated. Lastly squeeze in the rest of the lemon juice & serve immediately with a dollop of cottage cheese.

Bon Appetit!

Fettucine Alfredo With Roasted Tomatoes & Chicken Finished of With Goats Cheese!

Its pasta again yay. This quick and easy Alfredo sauce is simple yet delicious, if you're in a hurry & need some food quick then this dish is perfect for you. Me & the sister in law managed to make fresh pasta and put this dish together in just over an hour, I know were geniuses!

Ingredients for the pasta (serves 4)

3cups plain flour

4 eggs

1 tsp salt

Drizzle of olive oil

Method

In a food processor combine all the above ingredients,  the mixture should resemble breadcrumbs. Transfer onto a floured surface & combine the mixture until its formed a ball, kneed for about 10 minutes until the pasta dough is silky smooth,  it shouldn't be floury. Tightly wrap in cling film & leave it in the fridge for 30 mins.

The instructions for rolling out the pasta for fettuccine should be given with your pasta machine so just follow it step by step or google it.

Yes I used my kitchen chairs to dry my pasta seeing as I had no drying rack, genius I know!

Ingredients for the Chicken & roasted tomatoes

For the chicken: 8 chicken strips cut into cubes

1/4 cup olive oil

1 tbsp mustard

4 garlic cloves minced

Zest & juice of one lemon

1 tbsp fresh chopped rosemary

1tbsp chilly flakes

1 tbsp salt

1/2tbsp black pepper

For the tomatoes: 1 1/2 cups chopped cherry tomatoes

1 tsp salt & black pepper

1 tsp honey

Method

In a bowl combine all the chicken ingredients together & set aside to marinade for up to 3 hours. For the tomatoes, in a roasting dish add the cherry tomatoes,  drizzle some olive oil, salt, pepper & honey & place in the oven until there golden brown & properly roasted. 

Ingredients for the sauce

1/2 cup butter

1 tub of onion & chive cream cheese (250g)

4 garlic cloves minced

2 cups full fat milk

1 onion diced

1 pack fresh spinach

1 cup grated parmesan cheese

1 tbsp salt

1/2 tbsp black pepper & red chilly flakes

Juice and zest of half a lemon

Method

In a saucepan add the butter and let it melt on medium heat, add in the onions & sauté for a few minutes till they are translucent, add the garlic & once it's golden brown add the salt & the red chilly flakes & spinach, wilt the spinach then add the cream cheese, using a whisk stir it until its creamy & smooth. Add the milk a bit at a time & continue whisking to stop any lumps forming, once its creamy & your desired consistency,  add in the parmesan, lemon juice & zest. Leave it on extremely low heat.

Meanwhile boil your pasta. In a separate pan cook your chicken till its juicy and succulent, add your cooked pasta to the sauce & coat everything properly, toss in the chicken & roasted tomatoes, taste and adjust seasoning if necessary. Garnish with crumbled goats cheese then dig in!