Rich Tomato Spaghetti Pizza

 

If you are a fan of pizza you will enjoy this. It is quick and easy to make and tastes delicious. If you have a bread machine make your pizza base according to the recipe suited to your machine then follow rest of instructions for the topping.  If you do not own a bread machine follow each step as outlined below, you wont be sorry.

For this recipe I used a kitchen Aid standard mixer with dough hook to knead the dough. If you do not have an electric mixer the dough can be kneaded by hand.

Makes 1 large pizza (6-8) people

Pizza base

1 cup wholemeal bakers or stone ground flour

1 cup unbleached plain flour

2 1/2 teaspoons instant yeast

1 Teaspoon sugar

1 Teaspoon salt

3 Tablespoons olive oil

luke warm water to mix (if temperature of water is too hot it will kill the yeast)

Method

Place all ingredients except the water into a mixing bowl. Attach dough hook. Slowly add the water and knead until dough clings to dough hook and sides of mixing bowl become clean. This is usually done on a low speed or according to manufacturers instructions for your machine. Continue to knead dough for about 4 minutes.  If you are doing this by hand. Add water slowly a little at a time until a soft dough is formed. Knead for about 10 minutes.

 

The method of rising bread as follows is very simple. With this method the dough rises within 30 minutes and is then ready to be used. This method works well during the winter months when the room temperature is a lot cooler.

 Remove dough from mixing bowl and place in a large lightly oiled bowl to rise. Take a sheet of glad wrap, spray with oil on one side and cover bowl. This prevents dough sticking to plastic when you remove it.

Place the bowl over a dish rack. Place this over your sink. Put in the plug. Boil a jug of water and pour into sink.

 Place a hot wet tea towel over the bowl

Then cover with a towel, making sure the sink area is completely covered by the towel so no steam can escape. Leave until dough has doubled in volume, about 30 minutes. In the summer months the dough will rise quicker.  Keep an eye on it. After the dough has been rising 15 minutes turn the oven on to 200C to preheat.

Dough is risen and ready to use

Lightly spray a pizza tray with oil. Turn dough out onto a lightly floured surface. Use your hands or a rolling pin to form dough into desired shape and thickness. Take a fork and prick the base and edges of pizza crust. this allows steam to escape and even rising while cooking.  Place in preheated oven at 200C middle rack. Cook pizza base for about 15 minutes or until lightly golden. Remove from oven.

Rich Tomato Spaghetti Topping 

(make this while dough is rising)

1 large brown onion, finely chopped

3 medium size garlic cloves, minced

1 400g tin Italian diced tomatoes 

2 Teaspoon light tasting honey or agave or your choice of sweetening

1/2 to 1 Teaspoon salt or according to taste 

1 40g tomato paste

1 400g tin spaghetti in tomato sauce or make your own

Method

Add small amount of oil to a pan and place on medium heat. Add onion, saute until soft then add minced garlic cook further 2 minutes. Add diced tomatoes with juice, sweetening and salt. Bring mixture to a boil, turn down heat and simmer until mixture has cooked down and thickened. Adjust flavor if needed.

Spread tomato paste over cooked pizza crust. Add tomato topping and spread evenly over crust. Then add spaghetti. Place pizza back in oven for a further 15 to 20 minutes until edges of pizza crust just start to lightly brown.

 

 

ENJOY

Proverbs 3:6  Trust in the Lord with all thine heart; and lean not unto thin own understanding. In all thy ways acknowledge him, and he shall direct thy paths.

Posted by Yiannoulla Burness

Rocket Pesto Pasta Salad with Roasted Pumpkin, Leek and Mushroom

It has been rather hot here in Cooranbong NSW lately, and the last thing you feel like doing is eating and preparing a hot meal. My pregnancy cravings came up with this rather scrumptious lunch meal.

Ingredients:

5 cups diced pumpkin (large 2 cm cubes)

1 leek, sliced thinly

500g mushrooms, quartered

2 Tbs tamari (soy sauce)

2 Tbs olive oil

1 packet of Penne pasta

•   Mix the cubed pumpkin together with a little olive oil and place on a lined baking tray. Roast in the oven for approx 30-40 minutes (this could vary a lot - my oven is VERY old) until soft and browned. Set aside to cool.
• Fry together the leek and mushrooms in the tamari and olive oil. Set aside.
• Cook the pasta until just cooked. Immediately drain and rinse and let sit in cold water.

Pesto:

3/4 cup Tamari Almonds (if you cannot find tamari almond you may use regular almonds, adding a little tamari to the pesto)

4 cloves garlic

1/8 cup olive oil

1 tsp celtic salt

3 cups Basil leaves

1/4 cup sundried tomato, sliced

•  Place all pesto ingredients into a food processor and process until well combined. You may add a little lemon juice or water if it needs to be thinner. We enjoy a little lemon juice for an extra bite.

TO SERVE: Drain the pasta and then mix through the pesto. Add the roasted pumpkin and mushrooms, and 2 large handfuls of rocket leaves. Mix well and serve! 

Proverbs 3:27  "Withhold not good from them to whom it is due, when it is in the power of thine hand to do it."
 

Posted by Melissa Awde

Mixed Berry and Pineapple Tofu Cheesecake

This dessert would have to be voted as my number ONE favourite! It is one of those desserts that never tends to have leftovers and you wish you made a double recipe.

Base:

1 cup dessicated coconut

1/2 cup spelt flour

1/2 cup mixed nuts (cashews, almonds, brazil, etc), processed

1/4 tsp celtic sea salt

1/4 cup agave/honey

1/4 cup sunflower oil

Mix altogether. Press firmly into an oiled large lasagna dish and bake at 180 degrees Celsius for 15 minutes until just brown.

Filling:

300g silken tofu

1 cup cashews

880g tin crushed pineapple, in natural juice

8 Tbs cornflour

1/2 cup agave/honey

1/2 cup lemon juice

Blend all ingredients together (add a LITTLE water if not blending) and pour into a saucepan  . Simmer, stirring continually, until thick and then pour into crust to set. Place in the freezer to set quickly before spreading the topping over.

Berry Topping:

420g tin mixed berries

4 Tbs cornflour

Blend together then pour into saucepan and let simmer (stirring constantly) until thick. let sit for 2 minutes and then spread over set cheesecake and place in fridge for 4-6 hours or overnight.

Honour the LORD with thy substance, and with the firstfruits of all thine increase: So shall thy barns be filled with plenty, and thy presses shall burst out with new wine.  Proverbs 3:9,10

Posted by Melissa Awde