Nov 25 2012

The Perfect Pizzas (for us)

Category: Cooking,Family,ThermomixRobert McGovern @ 1:11 am

We eat pizza pretty much once a week, these days it tends to be homemade though we occasionally still order from Smileys. (more when the kids pester for Smileys pizza brotchen or when guests) There is something nicer about making it yourself as you can control the amount of sauce, how thick the base is, the quantity of toppings and the amount of cheese.

For me I’ve always preferred a thin base, I’m not eating pizza to eat a wodge of bread so I want as thin as possible and while I like a ton of sauce I don’t like a lot of cheese. The only thing I miss out on is the nice beef that Smileys use, I haven’t worked out what sort of spice they add to it but it sure is tasty.

We use two recipes that are available of the Thermomix forum, the first for the tomato sauce is easy as pie:

Garlic Pizza Saucesource

For the ingredients you’ll need:

      Around 425g of tomatoes (or a bit more, we used 490g today)

 

      2 cloves of Garlic (we tend to use 3-4)

 

      8 dessertspoons tomato purée

 

    4 dessertspoons brown sugar

Then to make the sauce

      The blitz the garlic for 5 seconds at speed 7.

 

      Scrape down the sides of the bowl.

 

      Again blitz for 5 seconds at speed 7.

 

      Add tomatoes, tomato purée and brown sugar to the bowl.

 

      Set timer for 20 minutes, temperature to Varoma and speed to 1.

 

      As one of the kids is now eating the sauce I tend to blitz the final sauce for 10 seconds at speed 7-8 to destroy any pieces of tomato that might still be there

 

    Scrape the sauce out of the Thermomix bowl into a different bowl to cool

While the sauce is cooling, assuming you don’t have a second TMX bowl, give the bowl a quick rinse and make the dough. (or cheat and make it earlier. We now have a second bowl so I make the dough first, switch bowls and make the sauce)

Thin and Crispy Pizza Doughsource

Ingredients

      170g of Water

 

      1tsp salt

 

      1tsp sugar

 

      7g of packet yeast

 

    260g plain flour

Making it is a breeze

      Add 170g of water to the Thermomix bowl, set temp to 37°c for 1-3 minutes on speed 1 (depends on outside temp how long it takes to hit 37°c)

 

      Add the salt, sugar and yeast avoiding the blades. Mix together on speed 1 for 1 minute.

 

      Add the flour, mix for 20 seconds on speed 5. You may need a dash or two of water to get the right consistency.

 

      Set timer for 2 minutes, and select the knead function.

 

      Finally turn the dough out of the bowl and roll to your desired pizza size. To quote

One mix makes 2 really big bases or 3 medium bases. I use this recipe for pizza pockets as well and it easily makes 10.

We use it two make 4 pizzas: two larger and two smaller for the kids.

When your ready, spread the sauce onto the bases, add your toppings and cheese and cook for 5-8 minutes in the oven. (we use the Fan function, 230°c, and put it in towards the bottom) There you have it, yes a little effort but scrumier than store bought and a fraction of the price.

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In the off chance your interested, our tastes on toppings are a bit varied:

Toby has no sauce, with minced beef, bacon and grated mozzarella
Mareike has sauce, cheese and occasionally salami
Bob has sauce, red and yellow peppers, minced beef, grated mozzarella & Italian herbs (sometimes chicken)
Rob has sauce, grated mozzarella, sometimes a little bacon, sometimes spiced minced beef, plain chicken or chicken tikka, or prosciutto and pizza spice

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Nov 25 2012

A bit quiet

Category: Personal,WorkRobert McGovern @ 12:00 am

It’s been a bit quiet here I know, I tend to find other things to do than blog even if they are time wasting affairs like reading the Internet 🙂

It’s been a mixed up year for me, the year started badly, or rather last year ended badly with a week in hospital, then improved a little for a few weeks and then I was back in hospital again by the end of January so that they could remove my spleen (and decide the I had pneumonia, which of course had to be cleared first before the op). This led to 3 weeks in hospital and a few months of recovery.

I’m better now, indeed seemingly much better than I was before the spleen was removed. In years gone by whenever I got a cold it tended to knock me for 6, since the op I’ve had a couple and they’ve barely registered which is a big win despite the loss of the organ (which on removal was a whopping 20cm and 680g in weight). In part my immune system was nerfed by my blood condition and with my spleen working overtime killing my blood so colds had more effect than they should have. The only downside is that since the op where I dropped to 72.7kg, I’ve gone up to 82.7kg which isn’t good.

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I had been editing a book, which I then took over writing duties for and then stepped away from as I was struggling to find the time I needed to write with the kids, cooking and other house activities that needed to be done. Also from a financial standpoint it wasn’t going to work out worth the time involved as I would no longer be covered by my wife’s health insurance so we would need to pay for my own. Maybe the fates will conspire to give me another chance down the line, but I think if i am honest I prefer tech editing / reviewing.

Now we are racing very quickly towards Christmas, with a birthday party to organise for Mareike who will be turning 6, a house to decorate for Xmas, guests coming (in theory) for 10 days and lots of food to cook. Here is hoping the 2013 will start off better than 2012 did 🙂

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