Pikelets for Breakfast

Becky requested pikelets for breakfast this morning. Not very good for you, but much nicer made from scratch:


Ingredients:

• 2 cups SR flour
• 1/2 cup caster sugar
• 1 tbsp butter melted
• 3 eggs
• 1 tsp vanilla essence
• 1 cup milk

Method:

Put flour and sugar in bowl. Make a well in the centre and add the butter, eggs and essence. Start to mix with a fork, then gradually mix in the milk to form a smooth batter.
Heat a frying pan and spray with oil. Add 3-4 tablespoonfuls of mixture (one tablespoon of mixture for each pikelet) and cook until bubbling, then turn. Take care not to burn them. (The pan needs to be hot, but not too hot.) Keep warm on plate and cook next batch. Makes about 20.

Once these bubbles appear it is time to turn the pikelets

Variations:
For low fat option replace butter with low fat margarine and milk with skim milk.
For berry version replace milk with buttermilk and add berries of your choice to the mix.

Serve with butter and jam, or with fruit and yoghurt.

Yum!

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Luscious Lemon Tray Cake

Another recipe to use up my lemons. This is an easy "all-in-one" recipe baked in a "lamington" tin or baking tray (20cm x 30 cm) and is very lemony and delicious.

Ingredients:

• 225g butter
• 1 cup (225g) caster sugar
• 4 eggs
• 2 cups self raising flour
• 1 tsp baking powder
• zest and juice of 1 large lemon

Method:

1. Preheat oven 180C (160C fan forced). Grease and line the baking tray.
2. Put all ingredients into a large mixing bowl and beat well with electric mixer.
3. Spoon into tray and spread with back of spoon. Bake for about 40 minutes until risen and golden. Allow to cool in the tray.
4. Ice with lemon glace icing (150g icing sugar mixed with 1-2 tbsp lemon juice).

Enjoy!

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Lemon Curd

Our lemon tree laden with its first crop:

Today was Father's Day and I spent most of it in the kitchen! It was wonderful to have all the family home and I had done plenty of preparation. The home-made rich shortcrust pastry and lemon curd for the lemon meringue pie were in the fridge, the potatoes were peeled and the pork was in the oven with the timer set when we went to church.

We had roast pork with cooked apple and onion slices (I fry them up together with some butter and olive oil), roast potatoes, fennel and sweet potato, cauliflower cheese and peas, carrots and corn, followed by lemon meringue pie. Fussy Rebecca had none of this. She had pizza!!


Lemon Curd

• 4 lemons juiced
• 4 eggs
• 100g unsalted butter
• 2 cups caster sugar

In a large Pyrex dish, whisk the eggs with the lemon juice and then stir in the sugar. Now add the butter, chopped into cubes.
Next microwave on high for 1 minute at a time, stirring in between until the mixture thickens. After 2-3 minutes cut down to 30 second sessions.
Once thickened, cool and store in the fridge. It will keep a week or two, longer if poured into sterile jars.

The leftovers!

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Saturday Night Pizzas

For years now we've been eating pizzas on Saturday nights. I liked dinner to be very simple and just bought 2 or 3 pizzas from the deli in the local supermarket and served them with lots of salad. Unfortunately these delicious pizzas are no longer available, so I've been trying frozen pizzas and other meals over the last few months, feeling sad that a family tradition is being missed. Often I've cooked the new alternative dinner as well as a frozen ham and pineapple pizza for my fussy younger daughter. Indeed some weeks she has refused our food and gone to the kitchen to create her own pizza on whatever bread base was at hand. Desperate for pizza!!

Last week I decided to make home made pizzas from scratch. I made 2 bases from yeast pizza dough made in my bread maker and an extra pizza base using a scone dough recipe. I chopped up ham and salami, red pepper and mushrooms, opened a can of pineapple and added anchovies (my husband's favourite), capers and sliced black olives and got my daughters to help put them together. The youngest, Rebecca likes ham and pineapple, and Sarah likes to add some salami and red pepper, so they divided the yeasty dough between 2 pizza pans and spread them with some pizza sauce and added their toppings, while I made a very large scone dough pizza with the lot. Totally yum.

Pizza night is back!


Yeast Dough:

• 290ml water
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 cups plain flour
• 2 1/2 teaspoons dried yeast

Add to bread maker pan in order listed and follow your bread maker's instructions for pizza dough.

If no bread maker is available, then mix all the dry ingredients in a large bowl, then add the oil and lukewarm water. The water needs to be warm to activate the yeast, but not too hot or it will kill the yeast. Try testing the temperature of the water on your wrist: it shouldn't feel too warm or cold. Knead the mixture for a few minutes by hand and then leave to rise covered with a damp cloth in a warm place for at least 1 hour. (Sitting the bowl in a sink of warm water may help.)

This quantity of dough is enough for two 11 inch (28cm) round pizzas. Divide the dough between the greased pans and pat it with your hands to spread it to fit. Oiling your hands helps to prevent the dough from sticking to you.

Scone Dough

• 4 oz (110g) (3/4 cup) self raising flour
• 1 oz (25g) margarine
• 1/2 tsp salt
• 2 tbsp of milk mixed with 2 tbsp water

Put flour and margarine in large bowl. Rub the margarine into the flour with your fingers. Add salt and gradually mix in milk and water to form a smooth dough.
This basic recipe is enough for a small pizza. I trebled the amount for my extra large 34cm pizza tray.
Pizza Toppings

• Tomato sauce such as Leggo's Pizza Sauce or a Pasta Sauce, or combine a couple of tablespoons of tomato paste with herbs such as basil or oregano and garlic. Spread this thinly over the bases.
• Finely chopped cold meat such as ham and salami.
• Chopped vegetables e.g. mushrooms, red pepper (capsicum), red onion, semi-dried tomatoes, olives, capers
• Seafood: Anchovies, tuna, prawns or calamari
• Cheese: last of all sprinkle with mozzarella cheese, or use cubes of feta or ricotta

Bake in a hot oven (200C) for 10 - 15 minutes until the cheese is melted and bubbling and beginning to brown.

Enjoy!!

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