I am a HUGE fan of pizza. I could eat it every day and never get tired of it . . . breakfast, lunch dinner . . ., anytime at all. When you consider that I had never tasted pizza until I was about 15 years old that is amazing to me. How did I ever get that far in life without it! It's just so good . . . it's pity I live with a pizza/pasta hating man. It's just not natural . . . I keep telling him that, but he refuses to budge. Oh well, all the more for me!



I have this guy to thank for my love of pizza. He alone is responsible for introducing me to it . . . don't laugh. It was all we had in them there days. A cardboard box containing a tin of pizza sauce and a packet of pizza dough . . . oh . . . and a small packet of crummy tasting Parmesan Cheese . . . but what did we know??? We were so innocent and ignorant of the culinary delights which actually existed in the rest of the world. Life in a small town . . .



Anyways, once I got out into the real world, I discovered the delights of take out pizza and never looked back. In Winnipeg we used to buy pizza's from a place called RJ's Pizza . . . and that was pretty bad too, but strangely addictive. The crust was only ever half cooked, but for some reason we always went back for more.



In Calgary we discovered great pizza's made by a Greek fella that were fabulous! Light and fluffy crust and that sauce . . . . mwha!!! Perfecto!



I pretty much make my own pizza's from scratch these days . . . and I know there are Italian purists out there would argue and say that what counts for pizza in my kitchen isn't really pizza . . . that's ok. But . . . it is MY kitchen and I decide what or what doesn't pass for pizza in it. umm . . . so there!



Yesterday I decided to make some pizza buns. They were supposed to come out looking all ruffely, like the edges of a clam and well . . . they didn't, but they were some good, even if I don't say so myself. Kind of like a loosely constructed calzone . . . but without any runny sauce . . . the rich tomato flavour comes from sun roasted tomatoes with a few herbs and spices.



You can vary the filling according to whatever you have to hand. Cooked ground beef, mushrooms, chorizo, bacon . . . whatever floats your boat!



Me . . . I like olives and cheese . . . and lots of them. These were fab, and so easy to make. I used the breadmaker for the dough part, because . . . well, basically I am not that good at doing yeast doughs. It worked fabulously and the rest was easy peasy, lemon squeasy!



I hope you'll give them a try! If you like pizza, you'll LOVE these!



*Rumpled Pizza Buns*
Makes 8 buns
Printable Recipe

A deliciously different way to have your pizza! You can vary the filling ingredients as you wish. They work well in either tiny loaf tins or custard cups/ramekins.

For the dough:
450g of strong bread flour (a generous 4 1/2 cups)
1 tsp caster sugar
1 tsp salt
1 sachet of easy blend dried yeast ( 7g or a heaped teaspoon)
3/4 fluid ounces extra virgin olive oil (about 2 TBS)
9 fluid ounces of warm water
1 tsp of tomato puree (tomato paste)

For the filling
1 small red pepper, trimmed, seeded and chopped
1 small gree pepper, trimmed, seeded and chopped
1 small red onion, peeled and finely chopped
a handful of black pitted olives, chopped (I like to use the dried spanish ones. They have
lots of flavour)
a handful of green pitted olives, chopped (I used Greek Haduki in oil)
100g of sun dried tomatoes chopped (about 1/2 cup packed) (I used Merchant Gourmet, oven roasted, 1 pack)
a bit of olive oil to moisten (about 1 TBS)
1 heaped tsp of dried oregano
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp white or black pepper
1/2 pound of grated Mozzarella or mature Cheddar Cheese
about 4 TBS grated Parmesan Cheese
some olive oil for brushing

Place all the dough ingredients into a mixing bowl and combine with the dough hook on low speed for 1 to 2 minutes until you have a soft dough that doesn't smear the bottom of the bowl. You may need to add a bit more flour or warm water to get the right consistency.

Mix on speed for 2 to 10 minutes, making sure that the dough stays at the right consistency. Add a bit more flour if necessary.

Remove the dough from the mixer and kead a few times. Shape into a ball and place into a clean mixing bowl which you have oiled, turning to coat the dough. cover with a teatowel and allow to rise for 30 minutes.

Mix together the filling ingredients with the exception of the cheese. Allow to sit and marinate until you are ready to use them.

Uncover the dough, punch down and mould it back into a ball. Cover and allow to rise for another 30 minutes, until doubled in size.

Divide the dough into 8 3-oz portions. Shape each into a round ball and then let rest for about 5 minutes. While the dough is resting butter and flour 8 mini loaf pans or ramekins.

Roll each the dough balls out on a floured surface to a flat 6 inch rounds. Mix the cheese into the filling and then place an equal portion onto each round, keeping it fairly central. Fold all the rounds in half, witout sealing them. Brush the tops with some oil. Carefully Pick up one of the folded rou8nds and keeping all the edges of the folded round to the top, gently place it into a mini loaf tin. You want them to gape open and have rumpled edges, the more folds and bits of filling showing the better! Repeat with all of the rounds.

Place the mini loaf tins onto a baking tray and lightly cover with some plastic cling film. Allow to rest for 20 to 30 minutes while you preheat the oven.

Preheat the oven to 200*C/400*F/ gas mark 6. Bake the pizza buns for 20 to 22 minutes until golden brown and crisp on the bottoms and outsides. Transfer to a wire rack for them to cool somewhat before eating. Any leftovers can be stored in the refrigerator or you can freeze them for another time.

Note: You can make the dough in your bread machine according to your bread machine instructions.



I only have 6 mini bread pans and so I cooked two in ramekins and they turned out cutely round and every bit as delicious. I don't know which ones I liked the looks of more. They both looked incredibly scrummy!!



Over in The Cottage today, some delicious Ham and Egg Buns.

 

Chelsea Buns are Britain's answer to the North American cinnamon rolls. Made in a similar manner . . . but filled with butter, currants, chopped peel and mixed spice, (a mixture of sweet baking spices such as cinnamon, nutmeg,ginger, coriander and allspice.)



I have seen them with candied cherries added as well, but we prefer ours without. I've also seen them glazed with an icing sugar glaze, but . . . once again, we prefer ours much more simple than that.



These tasty buns were first created in a bakery in the Chelsea area of London, known as the Bun House back in the 18th century. Known to have been favoured by the Hanoverian Royalty (The German branch of the Royal family which preceeded the Windsors which sit on the throne today.) the Bun House has long since been torn down . . . pity that . . .



I have always shied away from making my own yeast breads. I just don't have the oomph or patience for all that kneading, but with the luxury of having a bread machine, that is not a problem these days!



While I would not place these in the same category of deliciousness as a homemade cinnamon bun . . . they are definitely not to be sneered at, and they did go down rather exceedingly well warm from the oven and smeared with some butter, along with a nice fresh cup of hot chocolate.



Next time I will add more fruit and butter in the middles though. . . coz I like lots of fruit in my buns . . . oh, umm . . . and lots of butter too. I was rather fond of the sugar nibs though, so they're staying put . . .



*Bread Machine Chelsea Buns*
Makes 18
Printable Recipe

Sometimes topped with an icing sugar glaze, we prefer ours with a plain sugar glaze. Made easy by using the bread machine for the dough part of the process.

1 tsp easybake yeast
16 ounces strong white bread flour (3 7/8 cup)
1 tsp fine sea salt
1 ounce butter, cut into small bits (1/8 cup)
2 eggs, beaten
200ml of milk (7 fluid ounces)
3 ounces currants (about 3/4 cup)
2 TBS finely chopped mixed peel
1 3/4 ounce soft light brown sugar (scant 1/4 cup)
1 tsp ground mixed spice (see recipe in right hand column)
melted butter
Glaze:
1 TBS caster sugar
1 TBS milk
crushed sugar cubes

Put the first six ingredients into the pan in your bread maker according to the instructions for your particular machine. Select the white dough setting, Press start.

When the program has finished, turn the dough out onto a lightly floured surgace. Knead lightly, knocking out the air, until smooth. Keeping the countertop lightly floured, roll ou tthe dough to a roughly 22 inch by 9 inch rectangle. Mix the peel with the currants, sugar and spice. Brush the dough with melted butter and then sprinkle with the currant mixture. Roll up from the long side into a swiss roll shape. Cut into 18 equal pieces with a very sharp knife. Arrange, cut side down in two lightly buttered 7 inch square pans. Cover with buttered cling film and leave to rise until the rolls are touching and the dough feels springy.

Preheat the oven to 200*C/400*F/ gas mark 6. Remove the cling film from the rolls. Bake in the heated oven for 15 to 20 mimutes, until golden brown and cooked through.

Make the glaze by heating the milk and sugar together until the sugar dissolves. Brush the tops of the cooked rolls with this mixture and sprinkle with crushed sugar cubes. Remove to a wire rack to cool. Gently tear the buns apart to serve. We like them warm.

I don't want all of you purists out there saying that Stollen doesn't belong in an English Kitchen . If the shops are anything to go by at this time of year, Stollen is definitely an English Christmas tradition, even if it is a German recipe. The supermarket shelves are filled with them!



There's almost as many stollen on the shelves as mince pies! And not just full sized stollen either, scrummy stollen slices and little stollen bites . . . another weakness of mine . . . I just adore them.

All buttery and fruity and moreishly yummy.



I haven't quite taken to the full sized loaves though . . . they always seem a bit dry and dull, that's why I always go for the bites or slices . . . they're definitely a moister mouthful.



Up until recently I had never tasted anything other than a store bought Stollen and like I said, I was not totally impressed. This year, since the arrival of the new breadmaker, I thought I'd try to make one from scratch.



Using the dough cycle of the machine, natch. How hard could it be?



It turns out, not hard at all! It was really quite easy, and you get the bonus of an extra loaf to give away to a beloved friend.



This was so good we've already eaten the first one all up . . . time to make another couple of loaves!! Yummo!!



I wonder how long the next one will last. This one didn't even make it through the week waiting period . . . sigh . . . I know . . . ME<====CoMpLeTeLy InCoRrIgIbLe!! ahem . . . and a bit of a pig . . . but shhh . . . don't tell anyone! ☺



*Christmas Stollen*
Makes 2
(One to keep and one to give away!)
Printable Recipe

I had never eaten anything other than storebought stollen up until this year. I'll never buy it again. There is just no comparison!
Done in the dough cycle of the bread machine for ease.

Dough:
7g packet of easybake yeast
1 pound 2 ounces of strong white bread flour (4 1/2 cups)
3 ounces golden caster sugar (scant 1/2 cup)
1 tsp fine sea salt
5 1/2 ounces unsalted butter, cut into small bits (2/3 cup)
150ml of milk (approx. 2/3 cup)
2 large free range eggs, beaten
1 1/2 tsp vanilla extract

Fruit and nut mixture:
5 ounces raisins (1 cup)
4 ounces currants (2/3 cup)
4 ounces chopped mixed peel (2/3 cup)
4 ounces chopped, blanched almonds (1 cup)
finely grated zest of 1 lemon
finely grated zest of 1 orange
1 tsp ground cinnamon or cardamom
1 tsp freshly grated nutmeg
2 TBS rum (Optional, can use fruit juice)

To fill:
250g (1/2 pound) marzipan

5 ounces unsalted butter melted (scant 2/3 cup)
icing sugar to dust

Put all the dough ingredients into your breadmaker according to the directions for the breadmaker. Select the white dough setting and press start.

Meanwhile combine the fruit and nut mixture in a bowl and leave to stand while the dough works. Once the dough cycle has finished, turn the dough onto a lightly floured surgace and knead lightly, knocking out the air until smooth. Roll out until about an inch thick. Spread the fruit and nut mixture over top, roll up and then knead until well incorporated. Divide the dough into two equal pieces and roll each out to an oval about 1 inch thick and pleace each on a seperate buttered baking sheet.

Using the side of your hand make an indentation down the middle of each oval. Roll the marzipan into two long sausage shapes. Lay one roll down the length of each oval slightly off to one side. Fold the dough over top to cover (lengthwise) so that the top layer doesn't quite meet the side of the bottom layer. Cover with a clean tea towel and leave to rise in a warm room for about 30 minutes. It does not need to double in size.

Preheat the oven to 180*C/350*F/ gas mark 4. Remove the tea towels and then bake the stollen for 45 minutes in the heated oven until cooked through. Remove from the oven to a wire rack to cool. Brush all over with the melted butter until it is all used up. Dust generously with some icing sugar. Allow to cool completely, and then dust generously with icing sugar again.

Store tightly covered for one week before serving.

Hot Cross Buns
Hot Cross Buns
One a Penny
Two a Penny
Hot Cross Buns

One of the things I love most about Easter is Hot Cross Buns. These were always an Easter tradition for me back in Canada, a commonwealth country, and it's pretty wonderful to be able to partake of them over here in the UK. The grocery shop shelves begin lining themselves with them soon after Valentines day and I have to say I just can't get enough of them!



A hot cross bun, or cross-bun, is a type of sweet spiced bun made with currants or raisins and leavened with yeast. It has a cross marked on the top which might be effected in one of a variety of ways including: pastry, flour and water mixture, rice paper, icing, or intersecting cuts. Back in Canada the cross was almost always made with icing, but over here in the UK, it is generally made with a flour and water mixture.



In many Christian countries Hot Cross Buns are traditionally eaten on Good Friday, the cross adorned tops representing Christ's crucifixion. According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas. Nowadays they are generally only seen around Easter.

English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or become moldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone who is ill is said to help them recover.



Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and insure that all breads turn out perfectly. The hanging bun is replaced each year.

All superstitions and folklore aside, Hot Cross Buns are just plain good eating! I scooped this delicious recipe from the BBC Good Food site. They're really scrummy!



*Hot Cross Buns*
Makes 12
Printable Recipe

Spicy, stogged full of delicious fruit and decorated with pastry crosses these are just wonderful!

For the ferment starter
1 large free-range egg, beaten
215ml/7½fl oz warm water
15g/½oz fresh yeast
1 tsp sugar
55g/2oz strong white flour
For the dough
450g/1lb strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
85g/3oz unsalted butter, cut into cubes, plus extra for greasing
85g/3oz sugar
1 lemon, zest only
170g/6oz mixed dried fruit
For the topping
2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing

For the ferment starter, mix the beaten egg with enough warm water to make up approximately 290ml/½ pint of liquid. Whisk in the yeast, sugar and flour until the mixture is smooth and well combined, then cover and set aside in a warm place for 30 minutes.

Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest to the well and pour in the ferment starter. Using your hands, gradually draw the flour at the edges of the bowl into the well in the centre, mixing well with the ferment starter, until the mixture comes together as a dough. Turn out the dough onto a lightly floured work surface and knead lightly until smooth and elastic. Work the mixed dried fruit into the dough until well combined.

Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

Grease a baking tray with butter and transfer the buns to the tray. Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters. Wrap the tray with the buns on it loosely in greaseproof paper, then cover completely with plastic cling film (or place in a large plastic bag. Tie the end of the bag tightly so that no air can get in.) Set aside in a warm place for a further 40 minutes to rise.

Preheat the oven to 240*C/475*F.

For the topping, mix the plain flour to a smooth paste with two tablespoons of cold water. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross over the cuts in each bun. Place the buns in the oven and bake for 8-12 minutes, or until risen and pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Enjoy! We like to split and toast them and then spread them with some softened butter.

Please note that I copied some of the facts and folklore from Wikepedia as I am not a walking encyclopedia. If that offends you, I am sorry. :-)

One of the nice things about living in the South East like I do, is it's close proximity to the tunnel or ferry over to the continent and France.

Ahh . . . France, France, France, home of my forebears . . . land of the black beret, garlic, the macaron, the Eifle tower, beautiful baguettes, tasty cheese . . . and these . . . little lovelies . . .



Pains Aux Chocolate. Sure, we can get them in the bakery section of our homegrown shops here in the UK, but they are largely disappointing when compared to the real thing . . .



Ethereal and soft as a cloud, with a wonderfully crisp exterior, flakey layers of buttery lightness, and a deliciously rich chocolate centre . . . bliss.

One of the first things I do when we hit the ferry to go over to the continent, is to grab a paper bag filled with three things . . . an almond croissant, a plain croissant and a delicious . . . pain aux chocolate. Three of my French weaknesses I'm afraid . . .



Have I mentioned that I'm an incredible glutton???



ahh, well . . . nobody's perfect, n'est c'est pas???

Who knew that I could be making these little lovelies at home anytime I wanted to feed my fancy. Adapted from The Marks & Spencer Home Baking Bible.

I think . . . . I may have created a monster . . .



*Pains Aux Chocolate*
Makes 9
Printable Recipe

A butter rich flaky exterior, surrounding a dark chocolate centre. Classic French pastries baked at home. Divine.

oil for oiling
9 ounces strong white bread flour, plus
extra for dusting
1/2 tsp salt
1 1/2 tsp easy blend dry yeast
1 TBS caster sugar
2 TBS skimmed milk powder
5 ounces of butter, plus extra for greasing
4 fluid ounces tepid water
8 ounces good quality plain chocolate, broken into pieces

For the glaze:
1 egg yolk
1 tsp milk

Oil 2 baking sheets, and line with parchment paper. Sift the flour and salt together in a warmed bowl. Stir in the yeast, sugar and milk powder, mixing all together well. Dice 1 ounce of the butter and rub it into the flour mixture with your fingertips until the mixture resembles fine dry bread crumbs. Make a well in the centre. Add the water to the well and mix to form a dough. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, until smooth and elastic. Put into an oiled bowl, cover with plastic cling film and leave to rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, on another piece of cling film, shape the remaining 4 ounces of butter into a rectangle which is 3/4 of an inch thick. Wrap and set aside in a cool place, but not the fridge.

Turn the dough out and knead lightly for one minute. Shape into a ball and cut a cross in the centre, halfway down through the dough. Roll out the edges of the dough, leaving the cross intact. Put the rectangle of butter into the centre, and fold the rolled out edges over it, pressing to seal. Roll out the dough again into a long rectangle. With the short shides facing you, fold the top one third of the dough down to cover the middle third, then fold the bottom third up and over the top. Press down with the rolling pin to seal the edges. Wrap the dough in oiled cling film and chill in the refrigerator for 20 to 30 minutes. Repeat rolling and folding and chilling, twice more, rolling from the left hand edge each time, and finally chill for 30 minutes.

Roll out the dough into a rectangle 21 by 12 inches in size. Cut lengthways into 3 strips. Then cut widthwise to make 9 equal sized rectangles. Put a few chocolate pices on the short end of each rectangle. To make the glaze, beat the egg yolk with the milk. Brush some of the glaze around the edges of the rectangles. Roll up each rectangle to enclose the chocolate, sealing the edges. Transfer to the prepared baking sheets, putting 4 evenly spaced apart on each. Cover with oiled clingfilm and leave to prove in a warm place for 30 minutes.

Pre-heat the oven to 200*C/400*F.

Brush the tops of the pastries with the remaining glaze. Bake in the prepeated oven for 15 minutes, or until golden brown. Remove to a wire rack to cool. Serve warm.