Pizza Bianca with Prosciutto and Mozzarella in 2020

                                                                                  

I have been absent from blogging for  a few months  due to a) being so busy at work, we are in one of the lucky industries that has been busy all year and b) we have sold our house which means I am busy packing every spare minute.                                                                                                          Working, packing and cooking takes up an incredible amount of time, so blogging has temporarily been pushed aside. 

                                                                                

Today is a lovely Spring day, continuously raining so it's a great day for baking.   This pizza dough    was started on Friday night and was delightful baked for lunch on Sunday along with blueberry and cinnamon scrolls.  A pleasant reprieve from packing and our house smells divine.

You really should make a Pizza Bianco to try this tasty delight.   Proving the dough over a day or two yields fantastic results.  A light and fluffy pizza base with lots of air bubbles.

You can read the dough outlined here in this blog.  I made it on Friday night, refrigerated overnight, brough to room temperature on Saturday, stretched a few times, then refrigerated again Saturday night.  The dough was brought back to room temperature on Sunday morning and cooked for lunch on Sunday.

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Pizza Bianco with Prosciutto and Mozzarella

200g fine semolina flour or otherwise pulse your semolina in a food processor

300g strong white plain flour

5g yeast

10g salt

350g water at room temperature

Olive oil, to grease resting bowl and cover

3/4 cup chopped prosciutto

1 cup shredded mozzarella

Mix the dough, either in a mixer or by hand, and knead until smooth and elastic.

Place the dough in a clean, lightly oiled bowl and cover with an oiled plastic cover.

Over the next few hours, give the dough a few turns and folds when you remember to, then just before you go to bed place the dough in the fridge, covered and leave to rise overnight.

The following morning, remove the dough from the fridge and leave somewhere warm, allowing it to come slowly to room temperature. Fold it a few more times over the course of the morning. At midday, oil a surface and your hands with olive oil, and line a square baking tray with baking parchment.

Remove the dough from its bowl, and stretch it out into a flat oblong. Press it into the tray and let rise for 45 minutes.

Preheat the oven to 200 or 220C if your oven is this high. Chop the prosciutto into small cubes and sprinkle over top of the pizza base. Place the pizza and its tray in the oven and bake for about 10-12 minutes depending on how hot your oven is.

Then tgake out and sprinkle liberally with the shredded mozzarella. Put back into hot oven and cook for 3 minutes, until the cheese is melted, and turning a light brown.

Remove, let cool slightly before cutting and serve with fresh rocket or salad greens.

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Do you like pizza bianca and do you find moving stressful?

Buon appetito, enjoy Merryn xx

Sardinian deep fried peppers with anchovies and capers

We have just had an electricity black out for over three hours in our shop which was not fun and is always a challenge.


Customers still come in to view products and the back room has no windows. The back display room holds the most items but there is only light coming through from 3 doors, none of which are external doors.  So I do the best I can, bringing samples into the front room to display them with the outside light (of which there is very little as we have a continual drizzle of rain today and overhead clouds).


It just takes more effort, but customers always need to feel special and receive good customer service when they go out of their way to come in to look at what is offered in your shop for sale.

Luckily the power has been restored which means a;  a good cup of hot tea and b; I can take customers to samples and not vice versa.

The last time we had a black out during the evening was when everyone was home and we all played scrabble by candle light.  Now that was enjoyable.

Which leads me to think about food and dinner.

I recently purchased Bitter Honey by Letitia Clark, a story and recipe book about Sardinia.
This is a lovely book and I know I have more cookbooks than most people will ever need but who can resist a good story and recipe book in one?

This is just one of Letitia's recipes and one I am so glad to add to my cooking repertoire.
I also found the recipe online here.

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Deep fried peppers with anchovies and capers

500ml good quality olive oil
3 large red peppers (capsicums) deseeded and cut into eighths lengthways
8 anchovy fillets sliced lengthwise in half
1 tablespoon capers
1 tablespoon red wine vinegar
sea salt
some fresh basil leaves to serve (I added a little pesto sauce to mix through instead)

In a saucepan over medium heat, warm the olive oil and fry the pieces of pepper in 3 batches until they are completely soft and just starting to colour.
Remove and drain on absorbent paper.
In a serving bowl place the anchovies, capers and vinegar as well as the peppers.  Mix through and taste before adding salt as capers can be quite salty.  Add a little cracked black pepper.
Stir well and allow to sit at room temperature for at least one hour (I was hort on time so only waited 30 mins) .  Add the basil leaves, or pesto if using and give a light toss before serving.

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How do you cope during power blackouts - do you enjoy the challenge or find it frustrating? 

Buon appetito, enjoy Merryn xx

A simple but delicious Prawn and tomato Spaghetti

Driving to work this morning there was a dual utility with a cabin on the back.  I noticed first the driver, then the passenger opened and closed their doors, twice, before erratically pulling over to the kerbside.  As I passed it was obvious to see that they had left the rear door of the cabin open and upwards, luckily nothing had fallen out.

Isn't it funny how we often overlook the smallest of things and it is so lucky we have interior warning lights to let us know something is amiss with our car.      It should be the same with people.  A beeping from your ears emitting if your ear is blocked, or your pinkie finger erratically waving if you are about to have a heart attack etc ., that would take so much guess work away from the specialists.
Anyway I am glad they pulled over to close their back door before driving any further distance.

Many customers have commented how much money they have saved during the last 3 months by not eating out but cooking at home with the closure of restaurants and clubs.  A  prawn dish like this looks luxurious, tastes delicious and is a delight to enjoy with a fresh garden salad and nice crusty bread.

It is amazing how restrained we have all sensibly become these last few months, staying at home, limiting our movements to help protect us all.

I enjoy cooking in the evening after a day at work.  It is so relaxing and rewarding. 

It is always wonderful to keep frozen Australian green prawns in the freezer for nights when you just need to eat a simple but wholesome dinner.

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Spaghetti with Prawns Tomato and White Wine

500g green prawns, tail on

4 cloves garlic, chopped
2 shallots, finely chopped

1/4 cup olive oil

250g cherry tomatoes halved, or larger tomatoes chopped

1 cup white wine

salt and pepper

300g spaghetti

chopped parsley for garnish

also dried fresh chilli flakes for garnish (optional)

Bring a saucepan of water to boil, add 1 tablespoon salt and stir in spaghetti.  Cook boiling for 11 minutes or until al dente.
In a frying pan (I like to use a small wok for this recipe) heat up the olive oil over medium - high heat and add garlic, swirling until it is aromatic.  Add the shallots and tomatoes, tossing or stirring them for a few minutes over medium heat, you can crush the tomatoes as they soften, then add 1/2 cup of the white wine.  Keep cooking for a few minutes then turn up heat to high and add the prawns and 1/2 cup more of white wine with salt and pepper.
 Cook for approximately 5 minutes until the prawns are just cooked through.
Drain pasta, leaving the some water attached to the spaghetti and add into the prawn dish, tossing until combined.  Sprinkle with chopped parsley and/or dried chilli flakes and serve with crusty white bread and a side green salad.

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What warning sign would you like your body to have for your safety?
Buon appetito, enjoy Merryn xx

Preserved Chilli - Preserving the Crop

We have had an abundance of Italian chillies, red, long and moderately hot.  These chilli bushes are producing for their second year and have been so prolific.  Even throughout the drought we managed to give them enough water to survive and flourish.

Gardening is always a pleasant hobby for hubby and myself .  Mind you he is so much faster with planting out seedlings or weeding and he does everything properly whereas I kind of pull at the weeds half heartedly and plant in the ground without preparing the bed properly. 

At the end of the day we both yield great results with what we plant and produce.

Likewise when we go shopping together, I will probably still be in the first aisle talking to a friend when he's already done the rounds of the supermarket, getting everything plus more than that was written on the shopping list.  I am still talking in the first aisle but now to another friend.

I think that one truly efficient person is all you need in a relationship ...

We all have different strengths and abilities.


I like to cook, and preserve.


These are preserved, fermented chillies 
which last for 12 months in the cupboard.

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Preserved Chilli

500g fresh whole chillies, chopped into halves.  Removing seeds is optional.

10 garlic cloves, peeled

Place into blender or food processor and pulse a few times, you want chunky pieces, not a puree.

Add 1 tablespoon salt 

250ml olive oil.

Blend lightly until combined at a low speed.

Pour into cooled sterilised jars and label.

Make sure the chilli is below the level of oil to preserve them.

Add a spoon to your completed dishes, or on top of fried eggs. Mix with yoghurt for a dipping sauce.

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Are you an avid gardener?  What are your best strength and weaknesses?

Buon appetito, enjoy Merryn xx

DIY Hand Sanitiser with 70% Alchohol

We are all living in unusual circumstances with social distancing and the fear of covid19 abounds evrrywhere which has resulted in a shortage of hand sanitiser, disinfectants, latex gloves and toilet paper.   Modern history students 30 years from now will learn about the hardships we endured and the number of deaths sadly created by this disease.
Washing your hands with soap under running water is the best cleansing option but so too is a hand sanitiser with between 62 and 70% alchohol.

I denuded my parents aloe vera patch.  The cut stalks need to stand upright for 30 minutes to allow resin to drop out which can irritate your skin.  Then cut away the dark green skin tomexpose the gel like flesh inside.  This is then pureed to make an aloe vera gel.  This will store in the fridge, covered, for up for one week, you can add vitamin C powder to it to lengthen its shelf life or freeze it in ice cube blocks for up to 6 months
.
Then you need to procure alchohol, isopropyl or 95% pure alchohol which you can buy at the supermarket if you are lucky.

Hand Sanitiser

3.5 cups pure alchohol plus 2 tablespoons

1 cup Aloe vera gel

1 tablespoon vegetable

glycerin
1 tablespoon xanthum gum
12 drops tea tree or lavender essential oil

Mix the xanthum gum and vegetable glycerine with a little alchohol until it is blended.  Then add the remaining alchohol with the aloe vera gel and blend until smooth.  Add the essential oil of your choice and then pour into a dispenser pump or bottles of your choice.

I measured the ABV to be at 70% but the alcoholmeter is not 100% accurate when other materials are incorporated with the alchohol so gove or take 1 -2% which is still in the perfect zone.  I have brewed wine, sake and mead previously so have experience in this area.

Please everyone, stay safe, stay inside and stay well.
Let me know if you make your own hand sanitiser.

Kindest regards, Merryn xx

Battered Onion Rings

After arriving at work this morning I opened the store then dutifully turned on the Nespresso machine for my morning's burst of delicious caffeine.  The red and yellow bins needed bringing in from the kerbside so I wheeled them to the rear whilst the coffee machine warmed up.
I self consicously touched my ears to make sure my earrings were in place to discover the right one was missing! 
Only another earring loving person could understand my dilemma ...


These earrings have been with me for over 15 years so I retraced my steps, walking upstairs to the fridge, then out to the car and finally started inspecting the grass where the bins had recently been resting but all to no avail.

A  sweet man walked by and asked me what I was looking for then he started looking closely at the grass as well, understanding my loss.   We had an impromptu conversation but after 15 minutes no earring came to light and I thanked him profusely before he continued walking into his day.



I can only hope that the missing earring is still inside my house and will find out later if this is right.
Situations like these lead to the need for comfort food.
Such as homely, classic battered onion rings.

Forget the air fryer, just go straight to the deep fryer for a burst of delicous batter and oil with the added goodness of onion.
You will instantly feel better when you snack on this feel good food.  You can think about calories later, after you have relocated 👀 your earring.
P.S. Hubby found my earring on the bedroom floor when he arrived home 👍

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Battered Onion Rings

1 large white onion
Vegetable oil for deep frying
Batter:
200g self raising flour
1 teaspoon bicarb soda (baking soda)
1 dessertspoon white vinegar
350ml water

Place the flour and sieved bicarb soda into a bowl.
Add 200ml water to the middle and whisk until incorporated then add the extra 150ml water and keep mixing until smooth.  You may add a little more water if you like a thinner batter.
Then stir in the vinegar, cover and rest in the refrigerator for at least one hour.

Meanwhile peel and slice the onion into 4 -5mm round slices.
Heat up your oil to approx 180C and dip about 8 rings into the batter, removing each one and placing into the hot oil.

Deep fry for approximately 2 minutes in total, turning halfway.
Drain on absorbent paper and sprinkle with salt before serving.

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What is your favourite comforting food?

Buon appetito, enjoy Merryn xx

Air Fryer Potato Chips and Sweet Potato Chips

Okay I am so glad to have finally taken the plunge and bought an Air Fryer.  Our daughter is to thank as Ms G asked for an air fryer for her recent birthday.  Whilst reading reviews on this particular model which were a positive 5 out of 5 I started to think one could be beneficial in our home.

Hubby of course was mortified, "Don't go ruining perfectly good shallow fried crispy chicken wings just because you have a new machine" he stated.

I replied "You know that you have to use a new machine every night for the first two weeks!"

Then I cooked beautifully crispy potato chips, one of his deep fried staple foods and he thought they were simply amazing.  He said "you can actually taste the potato and not the oil".

So safe to say we are now Air Fryer Converts 😊

Plus it's nice to have a new 'toy' in the kitchen one which will not only cook healthy fast food but also it is always stimulating to learn how to use a new cooking item.

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Air Fyer Potato Chips

Potato Chips

4 Medium Potatoes

4 Tablespoon Olive Oil

Salt & Pepper

Preheat your air fryer to 180 degrees C for 3 minutes

Peel your potatoes and cut them into fries.  

# Mine were sliced 1.5cm high x 1cm wide by the length of the potato approx 6 - 8cm

In a bowl, toss the fries in the oil.

Place them in your Air Fryer on a 180C.

Cook for two minutes and then shake them.

Cook for a further 8 minutes and shake again.

Cook for a further 15 minutes.

For golden fries cook for another 5 minutes on 200C.

Season with salt and pepper then serve.

Sweet Potato Chips

2 large sweet potatoes

1 tablespoon olive oil

Peel the sweet potatoes then slice them into chips. 

Try and keep as regular as possible so there is a consistent cooking time.

Preheat your air fryer to 180 degrees C for 3 minutes.

Put the sweet potatoes in a bowl with the olive oil and toss until well mixed.

Tip the sweet potatoes into the heated air fryer. Cook for 20 minutes, a little longer if the chips are thick.  Shake once in the middle of cooking.

Serve, with salt and pepper.

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Have you discovered the joys of an Air Fryer and if so what is your favourite air fried food?

Buon appetito, enjoy Merryn xx

Fritto Misto di Mare

I think Italians created Fritto Misto to be a stand by meal, one which is quick and very satisfying.  Add a good handful of capers, some lemon quarters and a lovely rich aioli and it becomes sublime.  Serve with a fresh green salad as well and your guests will be impressed.

Yesterday afternoon I had a Doctor's appointment at 4.30pm.  Being tied up at work I was running 10 minutes late by the time I arrived at the doctors surgery and almost phoned to apologise for my lateness.  When I arrived, luckily there was a convenient park close by to the building.
Located just before the receptionist's desk is a large monitor whereby you enter you name and date of birth to confirm that you have arrived for your appointment.   After I signed in I was informed that I was 5th in queue!  So much for the worry of keeping them waiting.
Needless to say by the time I saw the Doctor, departed, then went to the Chemist to get a prescription, popped the prescription back in the car to get shopping bags and proceeded to the supermarket it was already after 6pm.  After scanning my items, I realised there was no wallet in my handbag and that it was probably sitting on the back seat of the car with my prescription.  The lovely check out operator assured me she would set my shopping aside until I returned to pay for the items.
It was 6.30pm and I was quite frazzled by the time I arrived home, with the groceries.

I hadn't even unpacked the shopping before our two gorgeous adult sons waltzed in the door and even though they said they were coming home on this day, we hadn't heard from them so assumed they would arrive the next day instead.

It was too hot and late to cook lasagne on this 30C day.

One thing I always keep in the freezer is frozen green prawns, tail on and off, squid tubes, baby octopus and whitebait.  These all defrost well and you cannot buy them fresh in our town.  I always buy fresh fish as there is a good variety available.

This means that when you choose to you can always cook a seafood dish.
Hence, we had a quick version of fritto misto, complete with capers, fried red chilli and shallots with lemon.

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Fritto Misto di Mare

(Mixed Fried Seafood)

2 squid tubes,cleaned, scored and sliced into 1 x 2cm strips

400g prawns, shells removed but tails on and deveined

150g whitebait

200g baby octopus cleaned and cut into halves

handful of rinsed capers

lemon quarters

180g rice flour 

180g potato starch (can use cornflour instead)

salt and pepper

vegetable for deep frying

Mix the rice flour and potato starch together with salt and pepper.  

Heat the vegetable oil to 170C in a deep fryer.

Dip the pieces of seafood into the flour mix and drop about 10 pieces per time into the hot oil and cook for 2 minutes.  Drain on absorbent paper and keep warm whilst you fry the remaining seafood.

Fry chopped chilli and shallot in a separate small frying pan and sprinkle on top of the seafood with the capers. 

Serve with lemon quarters and a healthy green garden salad.

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Do you like to be on time for your appointments too?

What is your favourite deep fried seafood?

Buon appetito, enjoy Merryn xx