Pisa Range Estate Black Poplar Block Pinot Noir 2007 | Wine Reviews by Natalie MacLean
Product #: 62398
Tasting note:Good acidity with fleshy tart cherries and field berries. Very perky, satisfying and ultra-tasting.This Pinot Noir was reviewed November 13, 2010 by Natalie MacLean NobleWares YouTube Channel - NobleWaresNobleWares
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Copyright © 2020 NobleWares · Powered by WordPress PIZZA'S OOR DIE KOLE: - KAMPKOS EN WENKE
KAMPPIZZA OP KOLE deur JANINE MALAN:
Die cadac high-braaipan het wonderlik gewerk as "deksel" en so het ons ons eie pizza-oond geskep.
Janine Malan van Durbanville skryf:
My skoonma Mariette Malan het 'n bobaas-plan vir 'n kamppizza ontdek. Ons het dit die naweek probeer en dit was voorwaar heerlik! En die beste van alles is, jy eet hom vuurwarm van die rooster af! Geen koue pizza met aflewering.
Eers het ons die deeg gerooster aan albei kante, dit afgehaal en al die heerlike lekkernye bo-op gesit ('n klein blikke tamatie pasta, mozarella- en cheddar-kaas gemeng met ham en stukkies spek) en toe is dit terug na 'n oop rooster.
Die cadac high-braaipan het wonderlik gewerk as "deksel' en so het ons ons eie pizza-oond geskep... Die bolaag het ook heerlik gaar geword en dit was watertand lekker.
Probeer gerus hierdie een as julle weer gaan kamp. Dis 'n lekker afwisseling van die gewone ou braaitjoppie en brood!
PIZZA ON THE GRILL!!!!!
We always make thin crust pizzas. We like the crispness or thin crusts. And they’re quicker. You don’t have to let the dough rise and you can load the toppings right on the unbaked do
• If you are using a baking stone, start the grill and place the baking stone on the top shelf of your grill. You will want the stone very hot so let it heat for 20 minutes or so before you add the pizza.
• Mix the dough according to package or recipe directions just as if baking for the oven.
• Shape the dough into a thin crust pizza, either on the counter if you are using a stone and peel, or in a pizza pan.
• Spread a thin layer of marinara or white sauce on the dough. For awhite sauce, consider dips, ranch dressing, or sour cream.
• Spread the toppings over the sauce. Don’t pile the goodies on the pizza too deep; they tend to insulate the crust from the essential top heat.
• Place the pizza in the grill as explained above, either on a stone or in pan with a stone or another pan beneath. Set the timer—we set it for eight minutes—and then check for doneness by lifting the edge of the crust. If your grill doesn’t bake evenly, and most don’t, turn the stone or pan 180 degrees about half way through baking.
• Once done, immediately remove the pizza from the grill, and if you are using a stone, from the stone. (If you don’t remove the pizza the stone, it will continue to bake.
Whats for dinner-
Make Friday night pizza night and get the whole family involved. Little ones will love making their own pizza snakes and they're yummy too!
Serves 8-10 | Preparation Time: 15 mins | Cooking Time: 20 mins
1 kg bought ready-made dough
1 sachet KNORR Creamy Tomato & Herb Pasta Sauce
½ teaspoon (2 ml) crushed garlic
1 tablespoon (15 ml) Robertsons Italian Herbs
green and red pepper for decoration
Divide dough into 10 equal portions and roll into long thin sausage shapes.
Arrange dough on a greased baking tray to resemble snake shapes.
Snip into the dough with scissors to create a scaled effect.
Prepare Knorr Creamy Tomato & Herb Pasta Sauce as per packet instructions, adding garlic.
Brush sauce over the dough lengths and sprinkle with cheese and herbs.
Cut small pieces of green and red pepper for the eyes and tongue.
Bake in a preheated 180°C oven for 20-30 minutes, until bread is cooked and cheese is golden and crispy.
Wie’t ooit gesê ’n braaibroodjie mag net met uie, tamatie en kaas wees? In plaas daarvan om die oortollige blikkies weer terug te piekel huis toe, kan jy kreatief raak en alles wat op ’n pizza sal werk, gebruik vir ’n braaibroodjie.
1 blikkie tamatie-en-uiemengsel
1 blikkie pynappelstukke
2 koppies gerasperde Cheddar-kaas
Pak die snye brood in drie pakkies van twee snye elk op ’n tafel of skinkbord oop.
Smeer elke sny met ’n dun lagie tamatie-en-uiemengsel.
Verdeel een koppie kaas in drie en pak dit bo-op een sny van elke pakkie.
Sny die worsies in langwerpige plakkies of wieletjies, as jy wil.
Dreineer die pynappelstukke op kombuispapier.
Een vir jou, een vir my. Verdeel nou die sampioene, aspersies, worsies en pynappelstukke tussen die pakkies en skep dit bo-op die laag kaas.
Die oorblywende koppie kaas kom nou bo-op elkeen van die vulsels, gevolg deur die ander gesmeerde sny brood.
Braai dit op ’n rooster oor kole wat medium-warm is en draai gereeld om totdat die toebroodjies aan albei kante verbruin het en die kaas lekker gesmelt is.
300ml Louwarm water
geblikte pynappel stukkies
Meng die bruismeel, sout en suiker en strooi die kitsgis bo-oor.
Giet die olie en louwarm water oor die mengsel en meng tot stywe deeg.
Knie tot glad en elasties en tot die deeg nie meer aan jou hande vassit nie.
Bedek liggies met kleefplastiek en laat tot dubbel volume rys.
Knie af en rol effens plat. Vorm 'n groot plat sirkel.
Smeer die riffelkant van die swartpotdeksel met olie en plaas deeg daarop.
Laat weer rys.
Plaas deksel op die driepootstaander of op 'n rooster en verhit oor redelike warm kole tot deeg net-net gaar is. Smeer pesto bo-oor en pak die res van die bestanddele bo-op, sprinkel blokkies kaas heel bo-op. Plaas 'n omgekeerde swartpot of deksel oor pizza en skep 'n paar kole bo-op.
Verhit tot kaas gesmelt het.
BOEREWORS PIZZA: [MELROSE RECIPES]
Delicious as a main meal served with salads, or serve wedges as a starter. Use shop-bought bread dough to save time.
560 ml (2 ¼ cups) white bread flour
1 sachet (10g) instant ...dry yeast
600 g thick boerewors, rolled up
250 ml (1 c) quality tomato relish
4 Melrose cheese slices, cut into strips
Mix the flour, yeast, salt and sugar in a large bowl and make a hollow in the centre. Add the water and milk and mix to form dough. Add a little more flour or a little more water if necessary. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover loosely and leave to rice until double in volume. While the dough is rising, braai the rolled up boerewors on a clasp grid over medium coals, until just cooked.
Knock the dough down and roll out into a circle of about 2 cm thick. Spread the circle with half of the tomato relish and top with the roll of boerewors. Sprinkle the cheese over and cook in a pizza oven or bake in a conventional oven for 20 minutes at 220°C, or cook on a suitable baking sheet over hot coals, until the bread is cooked through and the cheese is melted. Top with the rest of the relish and sprinkle chopped parsley over. Serve warm.
CHEESE AND ONION PIZZA: [MELROSE RECIPE]
Get a bag of ready-made bread dough at your nearest supermarket and knock this yummy pizza together in no time at all.
1 kg ready -made bread dough
250 ml (1 cup) onion marmalade
12 Melrose wedges
olive oil and lemon juice, to drizzle
Preheat the oven to 220 ºC and have a couple of greased baking trays ready. Divide the dough into 6 equal parts. Using a rolling pin, roll each part of dough on a floured surface a thin as you can. Put each onto a baking and spread each with onion 2 heaped tablespoons of onion marmalade. Using 2 Melrose wedges per pizza, chop each wedge into small pieces and scatter over the onion marmalade. Bake for about 10 minutes, remove from the oven and scatter rocket over. Drizzle with a little olive oil and fresh lemon juice and top with shaved parmesan if you want. Serve immediately.
SKUD EN SKOMMELDEEG: [TY TUISKOMBUIS - ANNETTE HUMAN]Hierdie deeg is so maklik tot die kinders kan dit doen!
Plaas bruismeel, kookwater, olie en sout in 'n groot plastiekhouer met deksel wat dig seël. Sit deksel op en skud dit goed op en af en heen en weer totdat 'n deeg vorm.
Druk deeg liggies in twee sirkels van sowat 25cm in deursnee. Plaas jou gunsteling vulsel op en bak sowat 30minute in oond van 180 grade C.
Jy kan ook dit in groot plat oondpan druk vir 'n groot vierkantige pizza.
Ek gebruik hierdie deeg vir 'n groot vierkantige pizza en dan sit ek die volgende op:
3 Knoffelhuisies gekerf [of dié wat jy gekerf koop]
½ pk streekspek gesnipper
Aromat en swart peper na smaak
Bietjie gemengde droë Italiaanse kruie [nie te veel nie]
Strooi dit alles oor die pizzabasis en bak.
Kan die pizza ook in 'n pan buite maak, sit deksel of foelie oor en laat gaar word.
500ml ongesifte koekmeel [of nutty wheat/koekmeel gemeng]
60ml margarien by kamertempratuur
ongeveer 200ml melk
Vryf margarien liggies in met vingertoppe.
Sny van die melk met mes in die meelmengsel tot sagte deeg vorm.
Druk deeg ewe dik op boom van 'n bak of pan.
Gooi jou vulsel oor.
Bak vir 25 minute totdat kors gaar is. [180 grade C]
Sny in vierkante en geniet.
BUSHVELD POTJIE-PIZZA: [Sue van Zyl]
1 Frozen Pizza dough Thawed
1 sm. pkg. Sliced Pepperoni
1 sm. pkg. Sliced ham
1 sm. Red Bell pepper Diced
1 sm. Purple onion Diced
Spread pizza dough on 12-inch pizza pan. Add sauce, pepperoni, ham, peppers, onions, mushrooms, black olives, pineapple chunks, and mozzarella cheese to taste.
Place pizza in No.4 or 5 potjie, cover lid, and cook on medium ashheat with a few added coals on top. Cook until dough is done and cheese is melted. Mix and Match any ingredients for your bospizza. Serve & enjoy
• 1 jar Ragu [gekookte tamatiemengsel vir pizzas]
• Any 3 or 4 pizza toppings you like
1. Place tortilla on the griddle.
2. Add 2 to 3 T. Ragu.
3. Add your favorite toppings. No more than 3 or 4, because the tortillas are too thin.
5. Invert a large aluminum pan over the top to trap in heat. Cook until cheese is melted and toppings are warm.
Klits die olie en die melk saam en gooi by die meel mengsel.
Meng en knie lig tot glad.
Druk eweredig in bakplaat van omtrent 23 cm x 23 cm.
Plaas vulsel van u eie keuse op en bak vir 20 minute.
Bak jou pizza op jou potjie se deksel oor die kole en rooster.
ALMAL VRA NOG PANPIZZA: [Deur Huisgenoot]
Genoeg vir 8 mense.
KAN hierdie ook in jou platboompot maak, sit deksel op vir 'n rukkie, asook paar kole op die deksel.
MEAT LOVERS PIZZA: [UNKNOWN]
To cook this baby, set your grill to cook indirect.
Lekker vir kinders na skool en vinnig om te maak.
Pizzasous [pastasous werk ook goed]
Stukkies koue vleis, soos ham, salami ens.
Tamatieskyfies, dun gesny [opsioneel]
Sny buns middeldeur en smeer effens met botter.
Smeer pizzasous oor, nie te dik nie.
Rangskik kaas en koue vleis stukkies bo-op.
Plaas onder oond se element vir 'n paar minute of in jou mikrogolf of by kamp in platboompot, sit deksel op tot kaas gesmelt het.
GROOT PANPIZZA: [SARIEKOS]
•2 uie, gehalveer en in skywe gesny
•500 g winkelbrooddeeg
•450 g mozzarella-kaas
•4 groot rosa-tamaties
•250 g strepiespek
•3 vars tiemietakkies se blaartjies
•ekstra olyfolie vir sprinkel
Verhit oond tot 220 grade C OF maak buite in platboompan.
Spuit pan van 35 cm in deursnee met kleefwerende kossproei.
Verhit olyfolie in ander pan. Voeg uie en knoffel by en braai tot sag en bruin. Rol deeg uit op meelbestrooide oppervlak. Plaas in voorbereide pan en laat rys op warm plek tot dubbel die grootte. Skep uiemengsel bo-op. Sny kaas in skywe en pak op uie. Sny tamaties in skywe en halveer die strepiespek. Pak tamaties en spek op kaas en uie en geur met tiemie, sout en peper. Sprinkel klein bietjie olyfolie oor en plaas in oond. Bak sowat ’n halfuur tot pizza gaar is.
Jy kan winkelbrooddeeg by die meeste supermarkte koop. Vra by die bakkery-afdeling. Hou die gerysde deeg in ’n plastieksak in jou yskas tot jy dit benodig.
MEDITEREENSE SARDIENTJIE PIZZA: [RESEP en Foto: Carla van Rensburg]
'n Bietjie moeite, maar dit is 'n treffer in die somer saam met 'n groen slaai. (Hierdie is my variasie op die resep in die nuutse Taste, Januarie 2012).
Vir die pizza basis (3 x 23 cm) benodig jy:
'n pakkie suurdeeg/gis (7g)
125ml koppie louwarm water
Versier jou pizza met:
3 groot sardyne
sade van 3 kardamompitte
sap van 1 suurlemoen (en suurlemoenskil in skywe)
'n handvol rosa tamaties
Sit die oond aan op 180°C. Stamp die koljander- en kardamom-sade saam met die paprika fyn. Plaas dan die sardyne (gevries of vars, maar moenie ontvries nie) in 'n roosterpan en geur met paprikamengsel, suurlemoenskil en 3 eetlepels olyfolie. Bak die sardyne in die oond vir 30 minute, wanneer die vis maklik vlok is dit gaar.
Meng die strooisuiker, gis en louwarm water in 'n klein glas houer en laat staan totdat dit verdik (10 - 15 minute). Gebruik 'n groot mengbak en maak 'n holte in die meel. Wanneer die gis mengsel reg is, gooi dit bietjie vir bietjie in die holte van die meel en meng met jou vingers. Jy sal sien daar is baie meel wat agterbly, maar gebruik die res van die water spaarsamig en knie om 'n stewige deeg te vorm. Die deegdigtheid moet jou herinner aan die tuisgemaakte speeldeeg van jou kleuterskooldae. Olie dan 'n skoon bak en laat die deeg daarin rys, bedek met kleefplastiek. Dit neem ongeveer 30 minute.
Intussen stamp die knoffel fyn saam met 4 eetlepels olyfolie totdat dit verdik, amper soos mayonnaise. Geur dan met suurlemoensap na smaak. Wanneer die deeg genoeg gerys het, strooi meel op 'n skoon kombuisoppervlak en verdeel die deeg in 3 gelyke dele. Rol elke bolletjie deeg 1/2 cm dik uit en geur met sout en peper. Bak dan in die oond vir 15 minute per pizza. Wanneer die pizza-basis reg is bedek dit met die sardyne, rosa tamaties en die knoffel mayonnaise. Geur met suurlemensap, sout en peper.
Bak jou pizza oor die kole op jou swartboompan se deksel.
PITA-PIZZA’S: [Kosklets - Karla Janse van Vuuren
[Foto: Micky Hoyle, Sarie Kos]
Ek het hierdie resep, wat in Sarie Kos verskyn het, dadelik op my gunstelinge-lys geplaas.
Dit is vreeslik maklik en smullekker. Natuurlik kan jy die vulsels afwissel (ek voeg altyd ’n paar by – sien opsionele bestanddele), en ek smeer ook graag ’n tamatiesous (gewoonlik uit ’n blik of bottel) op die basis.
. 4 pitabrode
. 300g mozzarella-kaas
. 250g klein tamaties, gehalveer
. 2 wieletjies fetakaas, in groot stukke gekrummel
. ’n handvol vars basielkruidblare, geskeur
. varsgemaalde swartpeper, na smaak
. opsionele bestanddele: gekaramelliseerde uie, olywe, spek of ham, pynappelstukkies
1. Voorverhit die oond tot 240 °C of maak in jou Buksie-oondjie of op die deksel van jou swartpot.
2. Plaas die pitabrode op ’n bakplaat en bak in die warm oond vir sowat 10 minute.
3. Haal uit die oond en verdeel die mozzarella eweredig tussen die vier pitabrode (smeer eers ’n tamatiebasis oor, indien verkies).
4. Rangskik die tamatiehelftes bo-op en sprinkel die feta en basielkruid bo-oor (pak nou enige ekstra bestanddele waarvoor jy lus is, ook op die pitas).
5. Sprinkel ’n bietjie olyfolie oor, asook varsgemaalde swartpeper.
Bak totdat die kaas gesmelt is en geniet; saam met ’n slaaitjie, natuurlik!
CHEESE CHOKE BREAD PIZZA:
Staying on the Pizza note.....how about this creative recipe. Italian Bread hollowed out and stuffed with artichoke hearts, garlic, cream cheese, basil and topped with Italian cheeses ! Yummm !
Hierdie is 'n baie indrukwekkende manier om jou brooddeeg te gebruik. Dit lyk ook baie mooi as jy dit sny omdat jy die vulsel deur die brood versprei sien.
500 g brooddeeg
75 ml tamatie- en uiemengsel*
100 g spekstukkies
75 g Cheddar- of mozzarellakaas
knippie gemengde gedroogde kruie of gedroogde oreganum
Braai die spekstukkies, in 'n bietjie olie indien nodig, tot bros en bruin en laat afkoel terwyl die deeg rys.
Rol die gerysde deeg in 'n reghoek van 20 – 30 cm uit.
Smeer met tamatie- en uiemengsel. Sprinkel die gebraaide spekstukkies, kaas en gemengde kruie oor. Rol met die koekroller oor die vulsel om dit saam te druk – ja, die koekroller is nou baie vuil, maar dit help dat die vulsel nie later uitpeul nie.
Rol die reghoek in 'n lang rol op en bring die punte bymekaar om 'n sirkel te vorm.
Plaas op 'n gesmeerde bakplaat.
Gebruik 'n skerp mes en sny snytjies van 2 cm dwarsdeur tot onder, maar nie deur die breedte nie. Hou aan die binnekant van die sirkel al om die rondte ongeveer 2 cm ongesny. Begin dan om die snytjies een vir een skuins te laat lê om op mekaar te leun.
Laat die broodwiel op 'n warm plek staan om te rys vir ongeveer 20 minute. Voorverhit intussen die oond tot 180 °C.
Bak die brood vir 25 – 30 minute tot mooi bruin en gaar.
'n Goeie manier om brood te toets is om dit om te draai en aan die onderkant te klop – dit moet hol klink. Indien jy klop en die brood antwoord “Kom maar binne!” moet jy dalk maar nog een probeer bak – die stres het jou, vriend!
Plaas die brood op 'n afkoelrakkie. Terwyl die brood begin afkoel, kan jy die broodmes en die snyplank gereed kry.
* Somtyds is geblikte tamatie en uie baie waterig en smaakloos. Indien jou blikkie so blyk te wees meng die tamatie- en uiemengsel om die helfte met tamatiesous OF giet van die waterigheid uit, sodat die mengsel stywer is.
PIZZA STICKS: [ Photo: Beth Dreiling; Styling: Cari South]
Prep: 5 min., Bake: 12 min.
Servings:Makes about 12 strips
•1 (12-oz.) refrigerated thin pizza crust
•1 (10.5-oz.) container tomato bruschetta topping
•1 cup (4 oz.) shredded Italian cheese blend
Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
Maak op rooster buite.
TWO-INGREDIENT PIZZA DOUGH:[ Jennifer Cheung for Kidspot]
•1 cup of Greek or natural yoghurt
•Extra flour for dusting the board
•This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread.
•If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
• I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.
RUSTIC PIZZ/STROMBOLI: [By Rita and the photo]
Serves: 8, Yield: 2 hungry men
"This is a spicy, hot, meaty man's pizza/stromboli. You decide! A great food for a mans belly! If you can't handle the heat, replace the cheese for a mild cheese and sweet sausage."
2 links hot sausage ( cooked and sliced)
½ cup sauteed mushrooms, with onions
2.Roll out dough into a 14 inch circle.
3.Spread all of the ingredients in order as posted to 2 inches of edges.
4.Bring the edges up and over but not to completely close. Sprinkle with pepper flakes and grated cheese. Take note of picture. This is rustic.
5.Bake for 20-25 minutes. Remove from oven and brush with olive oil.
6.You are welcome to have a bit of extra sauce on the side for the sauce lovers.
Maak op rooster oor kole of in Buksie-oondjie.
PIZZA ON CRACKERBREAD: [WILNA MYBURGH]
Dis belangrik om dit, as jy dit in die mikrogolfoond sit, net vinnig in te sit. Die oond werk eintlik beter. En die rye crackerbread werk baie beter as die gewone een – dit gee 'n meer stabiele basis. Jy kan selfs die mozzarellakaas op die groente in die pan sit en dit daar laat smelt voordat jy dit op die crackerbread sit.
Skep die groente op die crackerbread, sprinkel die kaas oor en smelt dit vinnig in die mikrogolf, of rooster dit in die oond totdat die kaas gesmelt het.
PITA-PIZZA’S: [Kosklets - Karla Janse van Vuuren - Foto: Micky Hoyle, Sarie Kos]
FOUR-INGREDIENT PIZZA DOUGH:
Maak op jou swartpotdeksel of in jou Buksie-oond of op jou rooster oor matige vuur, pasop vir brand.
HOW TO MAKE PIZZA CONES:
When you think of cones as food, your first thought is probably a delicious ice cream cone filled with your favorite ice cream. The concept of a cone, however, can be transferred into other culinary areas. A unique way to enjoy your pizza is to eat it in a pizza cone. Pizza cones are easy to make at home and can be filled with your favorite pizza toppings. Just follow a few easy steps and you can start making and enjoying your own versions of this savory treat.
1. Select your dough. Before making a pizza cone you will need to decide on the kind of dough you want to use. If you prefer to make your dough, follow your favorite recipie for homemade pizza dough. If you prefer not to make the dough, purchase a pre-made dough such as a Pillsbury or Chef Boyardee brand.
2, Roll out the dough onto a flat surface. Dust the dough with flour so that it will not stick to the surface. Use a rolling pin to stretch out the dough as thin as possible. Stretch out the dough into a rectangular shape. Make sure that it is large enough to divide into two or three sections.
3. Use a sharp knife to divide the dough into two or three sections. Cut the sections so that they are shaped as triangles.
4. Cook your dough. Bake the dough in the oven according to the recipe or package directions.
5. Assemble your cone. Once the triangles have baked, place a cylinder or paper towel roll on one end and roll the dough around until it forms a cone. Pinch the end of the cone so that there is no space left at the bottom. Allow the cones to cool so that they can harden. Fill your cones with prepared pizza toppings. The cones can now be baked again until they are heated through.
'n Pizza cone is baie lekker en jy kan dit vul met enige lekkerte waaraan jy kan dink, maar dis baie werk en nie almal kry dit reg nie.
Bak jou pizza cone deeg in jou wafelpan en vou dit dan om 'n tregtertjie sodat dit die vorm behou. Sodra dit dan gevorm het vul dit dan met jou vulsels soet of sout.
Die ander baie maklike manier is koop 'n houer met roomys cones, nie die soet een nie en maak dan hiermee vir jou pizza cones. Kids gaan dit love en hulle kan self hulle eie pizza cones bou, jy sit net al die bestanddele uit.
AMATURE COOK USES DRINKING CANS TO MAKE HOMEMADE PIZZA CONES: [By Laurie Whitwell]HIER'S NOG 'N BRILJANTE IDEE OOR HOE OM JOU EIE GADGET TE MAAK OM DIE PIZZA CONES IN TE SIT ...REG OM GEBAK TE WORD.........Uitstekende idee.
Ordinary cans: use a sharp hobby knife or heavy-duty scissors to trim the top of the soda or beer cans and cut downwards to create 10 to 12 vertical ribbons.
Half-moon dough: The dough is cut into semi-circle shapes using a paper template, so it can be wrapped around with little overlap.
Mike Warren says he likes to modify everyday items to make 'fun stuff'
That is quite a bit more than the 300 calories contained in the current favourite game day food - a h!
PIZZA SCONE FINGERS: [GOLDEN CLOUD RECIPES]
Makes :2 MEDIUM PIZZAS 1 LARGE PIZZA
500 g I 750 ml I 1/2 pack - Golden Cloud Scone Dough
60 ml - melted margarine or oil
175 ml -milk or water
± 375 ml - pizza or pasta topping sauce of your choice
Home-made Tomato Topping
1 X 400 g - can tomato and onion mix,
10 ml - mixed dried or Italian herbs or any fresh or dried herb combination
5 ml - garlic and herb seasoning good pinch each sugar and salt freshly ground black pepper
500 ml - grated Cheddar cheese
Variable topping ingredients:
± 750 ml topping ingredients including - strips of ham or cooked chicken breasts sliced mushrooms seeded and sliced mixed peppers chunks of mozzarella cheese and/or anything fancied on pizzas
1. Grease/spray 2 rectangular ovenproof dishes(± 20 x 30 em diameter) or large baking tray(± 25 x 35 em) and preheat the oven to 180°C.
2. Prepare the scone dough as explained on the Golden Cloud pack, divide between the prepared dishes or tin and press out thinly and evenly to line the bases.
3. If Home-made Tomato Topping is used, add the flavouring ingredients to the tin of tomato and onion mix. Spoon and spread an even layer of topping over the dough. Arrange the variable topping ingredients over the tomato and sprinkle with cheese.
4. Bake for about 20 minutes or until the scone dough is baked and golden and the topping cooked to taste. Slice into fingers and serve warm or keep warm or reheat for a short while before serving.
20 MINUTES or TO TASTE
Maak buite oor die kole die pizza.
Wenke hiervoor is op my blog onder Pizza's.
GRILLED PITA PIZZA: [MR FOOD - LET'S GET GRILLING]
Bet you never thought of making pizza on the grill, did you? Don't miss this chance to let everybody create their own pita pizza that you grill 'til it's perfectly crunchy and gooey.
• 4 large (8‐inch) pitas
• 1‐1/3 cups salsa, divided
• 2 cups (8 ounces) shredded Monterey Jack cheese, divided
• 1 (2‐1/4‐ounce) can sliced black olives, drained, divided
• 1 (4‐ounce) can chopped green chilies, drained, divided
2. Brush one side of each pita with oil. Place pitas on a disposable aluminum baking sheet and top each with salsa, cheese, olives, and chilies, dividing ingredients evenly.
3. Place pan on grill, close grill cover, and grill pizzas 5 minutes, or until cheese is melted and crust begins to crisp. Remove from heat and cut pizzas into quarters.
BILTONG- FETA- ASPARAGUS AND AVO PIZZA: [ALGOA FM]
1 large (30cm) premade/homemade pizza base
30ml powdered biltong
½ disc of feta, crumbled
handful (up to half a 250g salad cuts pack) green asparagus
½ medium to large avo, in 8 slices
Fry the asparagus briefly over medium to high heat, just to start softening and change colour to bright green, a minute or two. Sprinkle the biltong on the base, then feta, then asparagus (or leave the feta on the outside).Top with cheese and bake. Place a slice of avocado on each of the pizza slices after baking.
Pizza principles from previously: Preheat the oven to maximum. Especially pre-made pizza bases are cooked on a pizza stone or spare floor tile, preheated with the oven - “raw” bases can be cooked on the solid shelf of the oven, and will brown and crisp brilliantly. Bake pizzas once the oven has passed the 220°C mark. Most will take 7-12mins (depending on thickness of the base and the toppings used)
Choose which ingredients go UNDER the cheese (things you don’t want to dry out eg meat), ON the cheese (eg raw mushrooms), and which are added AFTER (herbs/avo/some soft cheeses).
CAMPFIRE PIZZAS: [I'M A LAZY MOM]
Do you have one of these camping dutch ovens ? They are pretty great because not only can you cook over a bed of coals, but you can also put some coals up top on the lid. Here’s where you can find these specific dutch ovens on Amazon.
PANPIZZA MET BILTONG: [HUISGENOOT]
6 baba-uitjies, gehalveer
’n handvol vars basilie
Spuit ’n pan met kossproei.
1.Pak die uie op ’n bakplaat, besprinkel met die suiker en olyfolie en rooster ’n halfuur tot effens bruin.
2.Rol die brooddeeg rofweg in ’n sirkel uit en druk in ’n groot pan.
3.Versprei die biltong, kaas en uie op die deeg en oondbak ’n halfuur of tot gaar.
4.Besprinkel met die basilie en ’n bietjie olyfolie, sny in porsies en sit voor.
Maak dit in jou swartplatboompan soos met potbrood bak.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 24
PIZZA PUDGE PIE: [I'M A LAZY MOM RECIPES]
Maak dit in jou jaffelpan, snackwicher of soos braaibroodjie!
Bread (white bread works best)
Butter at room temp so it spreads well
On the unbuttered sides spread pizza sauce on up to the edges. Then on one slice of bread lay out the pepperoni, and sprinkle with shredded cheese (whatever kind you like, I had provolone with mine and it was da bomb).
Put it together like a sandwich with buttered sides out. Place in one side of the pudgy pie maker and close it up. (or place on a griddle or skillet to cook at home)
Cook in the flames of the fire until the bread is golden brown just like a grilled cheese. You will have to open the pudgy pie maker to check it occasionally so that you don’t burn it! It usually takes about 3-5 minutes per side I would say. Or if cooking on a griddle, just flip when one side is golden brown and brown up the other side.
JUICY MEATBALL PITTAS: [SIBA'S TABLE]
Siba shows you her recipe for juicy meatballs stuffed into toasted pittas.
•2 onions, very finely chopped
•1 red pepper, grated
•70g fine dried breadcrumbs, slices brown bread, crusts removed, into oven at 200˚C for 5 minutes then blitzed in food processor)
•2 tbsp barbecue seasoning
•Handful fresh coriander, chopped
•Cherry tomatoes, halved
•FOR THE TZATZIKI:
•Small handful mint, chopped
•125ml Greek yoghurt
•30ml sour cream, optional
Take one tablespoon of mix and roll in hands to form a ball.
Add meatballs and fry until golden brown on all sides.
To serve, toast the pittas.
Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki (see separate recipe).
To make the tzatziki, slice the cucumber in half and scrape out the core with a spoon.
NAANZZA - INDIAN NAAM BREAD PIZZA:[Posted by Daily Dose of Fresh]
1 packed shop bought Naan bread
300 g chicken fillets cubed
1/2 tsp Dahnia Jeera powder (also know as Coriander and cumin powder )
THE CHEAT'S VERSION:
PIZZA IN A PAN: [makes 8 small pizzas]
•Place the flour in a large bowl and stir in the yeast and salt
•Add the syrup and oil, mix slightly
•Stir in the water bit by bit, while stirring with a wooden spoon until the dough binds together – you may not need all the water
•Using your hands, work the dough together, then turn out onto a floured surface and knead until smooth and stretchy
•Lightly oil a bowl, and place the dough in it, cover with a cloth and leave somewhere warm to prove (double in size)
•Turn the dough out onto the floured surface again, and knock it back, knead again briefly
•Divide into eight equal pieces – each will be the base for one frying-pan-size pizza
•Roll and stretch the pieces out to a circle (they don’t need to be perfect), one at a time as you need them and fit it into the bottom of the well-oiled pan
•Add the toppings
4 x 50gr sachets of tomato paste ( ½ per pizza)
•Smear the tomato paste onto the pizza base once it is in the frying pan
•Sprinkle over the herbs
•Add any other toppings
•Add a handful of grated cheese (divide your cheese into 8 portions)
•Place the pan on a hot fire, with flames, and cover with the lid
•Cook for 7 – 10 minutes, until the cheese is thoroughly melted and the dough looks cooked on the edges
•Slide the pizza out of the pan onto a bread board, slice and enjoy!
•If you’re making this when camping, grate the cheese before leaving home: place the grater straight into a plastic bag (freezer size works well) and grate the whole block, lift the grater out and seal up the bag to pop into the caravan fridge. If you are packing it into a cooler box, put the bag into a plastic container to prevent your cheese being squashed back into a block.
•Make sure any toppings you use don’t need a lot of cooking, for example, cook bacon or onion first before putting onto the pizzas. Mushrooms work well raw, they cook quickly.
•Left-over braai meat is good as a topping: pork chop diced finely and paired with tinned pineapple is delicious, as is steak with asparagus. Let your imagination run wild!
•The first pizza, having been assembled in a cold pan, will take the longest to cook, thereafter they will cook quickly, so check them regularly. Ten minutes is the longest they should take to cook without being burnt on the bottom.
•The pizza crust will scorch slightly here and there – it seems to add to the flavour!
Now…..to go catch up on on all your posts, I’ve missed dozens. Have a wonderful weekend, people! Happy braai-ing !
PIZZA CRAVING? HAVE THIS INSTEAD: [Posted by Daily Dose of Fresh]
STUFFED JALAPENO PITA BITES: [FOOD.COM - Photo by gailanng - By Gerry]
"These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature."
1 (18 count) packages mini pita pockets ( Cut in half)
8 slices bacon ( cooked cooled and crumbled)
1/3 cup jalapeno peppers, finely chopped or 1/3 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree
1.Cook bacon, cool and crumble.
2.Cut mini pitas in half with scissors.
3.In bowl microwave margarine and onions until soft - about 2 minutes.
4.Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
POTATO PIZZA: [by Pops de Milk]
We just finished eating a ridiculously unhealthy and oily, yet sinfully satisfying and scrumptious “pizza.”
Essentially, all I really did was fry up two coarsely grated potatoes and shaped them into a pancake. Once it was fried I topped that with diced canned tomatoes, mushrooms, pepperoni, onions and mozzarella. I was afraid the bits of potato would stick to the pan so I poured the oil into the pan like it was a deep fryer. I think next time I make this I will go easy on the oil.
I baked this at 200°C for 10 minutes and…voila!
I’ve gained back those five pounds I lost last week!
Maak hom in cast iron pan, oond is nie nodig nie.
Koop klaar voorbereide tortillas by jou supermark. Sit 180 g cheddar tussen twee tortillas en braai vir drie minute aan elke kant in olie. Sny in kwarte en sit voor. Die inhoud hoef natuurlik nie net te bestaan uit kaas nie. Gekapte rissies smaak heerlik saam met die kaas.