Pizza Master Class

Hands up if you like pizza?

....me too!!

Last week Mr 3P and I attended a Pizza Masterclass in Melbourne and I thought I'd share a few of the tips we picked up from the experts and what we used for our base and toppings.

• Yummy fresh ingredients will always make your pizza special. 
• Not overloading the base with too many toppings will ensure that your pizza will cook evenly and not end up a soggy mess. I love that the pizza (above) that one of the chefs' made has just a few simple ingredients and fresh, uncooked toppings too!
• Some toppings, like mushrooms should be pre-cooked before using. The chef cooked his mushrooms in a little olive oil and garlic. I cooked some at home in the same way but added some chilli too!
• Other toppings should be added AFTER your pizza is cooked... like rocket, baby spinach and freshly shaved Parmesan cheese.

Now you can make your own base (like my Farmer's bread recipe here) or you can save the hassle, especially if you're on your way home and can't be bothered making the base, but still want to have some home made pizza. You can pick up these fresh bases from Baker's Delight. They kindly supplied the bases on the night and they were really yummy. Simply add your toppings and pop in the oven....easy

On my pizza I used

• a little of the Leggos Traditional Basil Pesto and some Sugo di Pomodoro
• Bertocchi Flat Sopressa hot salami
• Sauteed button mushrooms
• Lots of anchovies
• Fresh chilli (seeds removed)
• Bertocchi pancetta
• Black olives
• Perfect Italiano Pizza Plus...what a difference this cheese makes to a pizza! I'd normally just use some cheddar. This was a blend of cheese that is perfect to sprinkle on your pizza. It really made the difference and wasn't oily like the cheddar can be.

 Mr 3P and I enjoyed a few drinks on the night thanks to Dan Murphy's. I had a beautiful Cabernet Sauvignon called Cat Amongst The Pigeons and he tried this interesting beer ^^

 We were so inspired by our pizza masterclass that we made some more for lunch the next day.

So, what's your favourite pizza topping? And the biggest debate of all time.....does pineapple have the right to be on a pizza?


x Marnie

All of these photos were taken with my iphone as I didn't want to lug around my DSLR on the night, so sorry about the picture quality. xx

ANZAC Slice {recipe}

I love baking treats for my pickles. You may have seen my recipe for ANZAC cookies a while back (recipe here). Well these are EVEN BETTER! Why? Because they are the laziest version I have ever made...I'm not sure but I think they taste better too.......

This golden crumbliness is perfect cut up into bars (or soldiers as I like to call them) and popped into school lunch boxes. I had to hide some from this batch for the kids school lunch box because I made them for an after school snack (with a little fruit and milk). If some don't get hidden then they won't make it to the next day....it's like watching a swarm of locusts attack a field. You'd think I never feed my kids.............

Ingredients:
1 cup (90g) rolled oats
1 cup (220g) brown sugar
3/4 cup (65g) desiccated coconut
3/4 cup (110g) plain flour
1/2 cup (75g) self-raising flour
125g butter
2 tablespoons golden syrup

1. Preheat your oven to 180ºC. Line your slice tin with baking paper and overhang the paper so you can lift out the slice for cutting later.

2. In a bowl, combine the dry ingredients.

3. In a microwave safe jug or in a small saucepan, melt the butter and golden syrup. 

4. Mix the wet and dry ingredients together...combine well.

5. Press firmly into prepared slice tin. I use the back of my measuring cup to press down and compact the mixture.

6. Bake for 20-25 mins, until golden. 

7. Allow to cool completely in tin (if you can wait...lol). Slice into squares or bars.

Got some good lunch box recipes you'd like to share? Leave a link to your recipe or write it in the comments box if you like.

Till next time.

Banana Bread {recipe}

I didn't want to be the ONLY blogger on the web without a banana bread recipe.So, here's mine......

Banana Bread

1 1/4 cups self-raising flour
1 teaspoons ground cinnamon
30 g butter
1/2 cup brown sugar
1 egg
1/4 milk
3/4 cup mashed banana

• Preheat oven to 220 C
• Grease loaf pan or line with baking paper
• In a large bowl, add flour & cinnamon, then rub butter into flour mixture.
• Add egg, sugar, milk and banana. Stir till combined. Don't over mix...mixture should be lumpy.
• Put batter into your loaf pan and bake for about half an hour.
• Test for doneness (not sure if that's a word)
• Cool in pan for at least 10 minutes before turing out on a rack to cool.

I like to make several loaves, slice, wrap in cling wrap and freeze for school lunches.

The banana bread in the pictures is made with double the quantity...I had to lower heat and bake for an extra 10 minutes....you may need to cover loosely with foil to prevent burning the top of the loaf.

linking to  I'm trying out a button, to see if my html codes are correct. The image will change, but I need to see if it works here 'tis.

Custard Creams {recipe}

I'm baking this weekend, something I haven't done in a while. I used to find it hard to resist, but now I can bake and walk away.


Custard creams have always been a hit with the pickles and with the lemons at their peak again, I have to find ways of using them up....this recipe only uses one...but that's one less than I had falling off the trees.


This is a very simple recipe and I wouldn't worry about how long they'll keep for...cos they'll be gone as soon as you serve them.


Enjoy....

I'm making a Mars Bar Cheesecake today as well, so I hope to have that recipe on here by Monday.


Have a great weekend.

High Protein Chocolate Brownies {recipe}

These are yum and are a major hit with the kids. They make a great after school treat or when you're looking for a choccy fix....with added protein.

Ingredients

180g butter

1 cup brown sugar

2 eggs

1/2 cup flour

1/2 cup cocoa

1/2 cup Body for Women Shaping Protein in Swisse Chocolate Flavour

Method

• Line a brownie tin with baking paper.
• Beat together the butter and sugar until light and creamy.... I used an electric beater
• Add the eggs, one at a time until just combined.
• Stir in the flour, cocoa powder & Body for Women Shaping Protein powder.
• Spread the mixture into the pan
• Bake at 150ºC or 300ºF for 30 minutes (test for doneness with a skewer & don't overcook as brownie will be dry and you'll have to eat it with ice cream...and that would be a shame)
• When done, let the brownies cool for a little while in the pan, then lift out, slice and sift over with cocoa powder or icing sugar.
• Feel fabulous that you added extra protein to your diet.

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Our newest addition {a dog's tale}

Hi there, how have you been?

We've had a few ups and downs this week.

Firstly, the plumber dug the trenches for the stormwater drains and sewage.

They start at the front of the house, go through the courtyard and around to the backyard right next to the clothes line.

Then it rained

a lot

We're on clay here in this part of Melbourne.

So you can imagine the mud, mud, mud!!!

Mr 3P spent half the day in the pouring rain and the slop, trying to fill the trenches back in.

This is the only way from the car to the "current" front door, so when it was dug up and raining, it was insane. I came home from a cake decorating class with my friend Mrs Aunty Stage Mother and had to cross with cake in hand and I'd just straightened my hair, so I didn't know which one to "save" from the rain....the cake won. I felt like Bear Grylis in Man V's Wild.

Here's the cake. The CWA do the best cake classes.If you're in Melbourne and want to do a class you can find out more here.

I don't have a photo of my hair...

but if I did, I wouldn't show you anyway...lol

Speaking of scary, we had some creep break into our car the other night, while it was parked in our garage and stole my GPS!!! Not happy.

Freaked me out a bit. 

This was the decision maker for us about getting another dog.

We lost our beautiful border collie last year (from old age) and within weeks a fox took our chooks. It was just waiting...I'm sure.

Now, for me a dog is a family member that you commit to caring for and loving for it's life. We had been thinking about it for a long time and decided a large dog that was good with children would be best and be a deterrent for creeps.

So, with no further adieu, I'd like to introduce you to Pickle #4

Isn't he beautiful?

He's only 7 months old and weighs 27.5 kgs already!!

He had never worn a collar or lead until yesterday, so walks have been challenging, but he's getting the hang of it.

He has the most beautiful nature and we're about to start obedience training next week.

Wish us luck..will fill you in on his progress.

See you soon.

{recipe} Coconut Bread

Like a quickie?

Me too.........

Impromptu guests and nothing to feed em?

Love coconut?

This is the recipe for you.

 I was fortunate to be given this recipe from my friend Natasha. It was handed down to her from her Grandmother (and handed across to me!!) I've changed it a bit, but it's basically the same.

You can read Natasha's blog here.

 My 3pickles are hungry little guys. Pickle #2 is currently going through a growth spurt and Pickle #1 will eat a whole roast chicken on his own (if I let him). So when they get home from school, they need a snack. I usually give them something healthy like vegetable sticks, hommus and crackers. Occasionally, I'll give them a sweet treat like this coconut bread, with a tall glass of milk. When it's home made at least I know what's really in it, right?

This recipe is so quick and easy to make that you could do it with your eyes closed. 

I love quick and easy.

 COCONUT BREAD

1 cup dessicated or shredded coconut (I've used both & they work out fine)

1 cup of self raising flour

3/4 cup of sugar

1 cup of milk

pinch of ground cinnamon

Method

Mix all of the ingredients together and spoon into a lined loaf tin.

Bake at 180 degrees C (365F) for about 45-50 mins (just test with a skewer)

Remove from the oven and while still warm, top with dollops of butter and cinnamon sugar.

Cinnamon Sugar

Combine 2 tablespoons of caster sugar and 1 teaspoon of cinnamon.

 I ALWAYS forget to buy caster sugar, so I just "blitz" some regular sugar for a second or two in my little bullet machine. You can make pure icing sugar this way too, just "blitz" a little longer until you get a powder (great for making Royal Icing). Heaps cheaper too.

 Um, yeah, this shot isn't "set up"....Could have been worse

As I write this post, I've noticed that there is no coconut bread left.

:(

So, I guess blogging is the new form of dieting....at least for me.

I'd love to know what your "quickie" recipe is. Can you let me know in the comments below and if you have blogged about it, I'd love you to leave a link to share.

PS: Don't forget to eat it warm.

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