Thursday, August 16, 2012

Pot pizzas

There are only a few dishes that I can cook that I know the girls will eat without hesitation; they are pasta, fruit, yoghurt, cake and pizza. Hubby and I make homemade pizzas every Friday night, it’s a great way to welcome in the weekend. It’s also a nice family meal as the girls help us make and roll the dough, and then we all decorate our own pizza. I came across this great one pot pizza idea the other day and I had to give it ago as it was a nice spin on pizza as we all know and love. These pizzas looked great and they seemed to be a lot juicer than your normal pizzas. I was left with clean plates, so I think these are worth a try.

Preparation time
45 minutes


Cooking time
15-20 minutes
1 tsp active dry yeast
1/2 cup lukewarm water
1/2 tsp caster sugar
1+1/4 cups wholemeal plain flour
pinch of salt

3/4 cups pizza cheese
1/3 cup Pasta Sauce
¼ shredded ham
1/2 punnet cherry tomatoes
1 tbs olive oil

1. Preheat oven to 200°C.
2. To make the dough, place the yeast, water and sugar in a small bowl and stir to combine. Set aside until bubbles appear (around 5 minutes). Place the flour and salt into a large bowl, add the yeast mixture and combine together to form a dough. Kneed the dough for 5 minutes until smooth then put it back in the bowl with a damp cloth or cling film over the top. Set aside in a warm place for 30 minutes or until the dough has doubled in size.
3. Divide the dough into two portions and roll out each piece into a circle shape on a lightly floured surface.
4. Oil two ramekins on both the inside and out to prevent the dough from sticking if it spreads over the side. Layer the cheese, tomato sauce, ham and cherry tomatoes inside the ramekin.
5. Place the dough over the top of each ramekin and cook in the oven for 15-20 minutes or until the pastry starts to go brown.
6. Remove ramekins from the oven and carefully tip upside down on a serving plate. The ramekin will come off the pastry with a slight twist. Wait a few minutes for them to cool a little before serving.

Monday, August 6, 2012

Veggie nuggets

I think some of my most looked at recipes on this blog are the homemade fish fingers and chicken nuggets. So I thought I’d try something else that is a similar, vegetable nugget. Most kids like potato gems so I thought ‘why not add a little greenery to these little gems’. This is a nice easy dish that you can put together for either dinner or lunches; they go great with fish fingers or sausages.

Preparation time

15 minutes (inc 5 mins cooling)

Cooking time
20 minutes
3 large potatoes, peeled and diced 
3/4 cup broccoli 
1 cup Tasty Cheese, grated 
1 Egg 
1 cup fresh breadcrumbs

Preheat oven to 200°C.
2. Place potato in a pot, cover with water and bring to the boil. After 5 minutes add the broccoli and continue cooking until both are tender (around 10 minutes).
3. Once tender, drain then mash both together and leave to cool.
4. When cooled add the cheese, egg and salt, mix to combine.
5. Form little nugget-shaped portions and roll each one in the breadcrumbs.
6. Place on a lined oven tray and cook for 20 minutes, or until the outside is slightly crunchy. Serves 4 toddlers

You can also find this recipe and many more on the Woolworths baby and toddler website here