Quick and Easy No Yeast Pizza Dough

I use this base when I don’t have the time to prepare a traditional bread dough base for a pizza.  This is also called a scone or biscuit base, though it doesn’t crisp up at all. The base remains soft and tastes just as good as an authentic Italian pizza.

I used mushrooms and jalapenos out of a jar and store bought pizza sauce. You can vary the taste of your scone base by adding a little grated cheese or 1/2 teaspoon of dried oregano or mixed herbs for a more interesting flavour. Add the extra flavourings after rubbing in the butter.

This pizza can be made for breakfast too, as it is so easy to prepare. You can use any topping that you want or just a mixture of different cheeses. Your family will love it.

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PREP:  15 minutes  COOK TIME: 30 minutes

Ingredients

175 gms self-raising flour

½ tsp salt

30 gms butter

120 ml milk

Pizza sauce

Mushrooms, sliced

Jalapenos slices

Mozzarella cheese

Instructions

Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the flour mixture and pour in nearly all the milk at once. Mix quickly to make a soft dough and add the remaining milk only if necessary.

Turn the dough on to a floured surface and knead by turning and pressing with the heel of your hand 3 or 4 times.

Roll out or press the dough into a 10 inch circle on a lightly greased baking sheet or pizza pan. Push up the edges all round slightly to form a ridge. Spread with the pizza sauce and scatter the mushrooms, onions and jalapenos on top. Drizzle with a dash of olive oil and season if you want to. Bake for 15 minutes until the edges are crisp and golden. Sprinkle the cheese on top and bake for a further 5 minutes until the cheese has melted.

 

 

 

 

 

 

 

 

 

Stuffed Peppers with Nutty Oat Stuffing

Green, red and yellow peppers are so tasty and they look extremely vibrant and colourful. Stuffed peppers are easy to make for a light and healthy meal.

Mushrooms have a wholesome flavour which is wonderful for this stuffing along with oats, nuts and pumpkin seeds. The whole is topped off with some grated tasty cheese. It is an absolute winner.

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PREP: 20 minutes COOK TIME: 40 minutes

Ingredients

6 large green and yellow peppers

3 tbsp olive oil

1 cup mushrooms, chopped

1 onion, chopped

1 clove garlic, crushed

¼ cup porridge oats

6 large tomatoes, chopped

1 tsp hot pepper sauce

¼ cup walnuts, chopped

¼ cup pumpkin seeds, toasted

1 cup Parmesan cheese, grated

3 tbsp fresh coriander, chopped

Salt and freshly ground black pepper

Instructions

Preheat the oven to 190 C.

Cut the peppers in half lengthways and seed them. Blanch in a pan of boiling water for about 3 minutes. Drain.

Crush the toasted pumpkin seeds lightly.

Heat the oil in a small pan and saute the onion, garlic and mushroom until softened and lightly browned. Stir in the oats and cook for one minute more.

Stir in the tomatoes and pepper sauce and cook for about three to five minutes. Add the fresh coriander, salt and pepper to taste. Add the walnuts and crushed pumpkin seeds and mix well. Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.

Cover the dish with foil and bake for about 20 minutes. Uncover and sprinkle each pepper with the grated cheese and bake for a further 5-10 minutes until the cheese is melted and bubbling. Garnish with chopped fresh coriander and pumpkin seeds and serve immediately.

Naan Pizza

Naan breads are readily available and they come in really handy when you want a quick snack or dinner. They are perfect as a pizza base and you can use any topping of your choice.

I usually prefer to make the naan from scratch. A healthier option would be to use wheat flour instead of all purpose flour or maybe a combination of both. They all taste equally good.

I used some sour cream as a topping though cheese would be great as well. I made some curried soy mince and used that as a topping. It was filling and delicious.

Any tomato sauce or tomato pulp from a jar would be suitable to use.

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PREP: 40 minutes COOK TIME: 10-15 minutes

Ingredients

1 naan bread

2 tbsp tomato sauce

½ cup soy mince

2 tbsp sour cream

Dried herbs

For the soy mince:

100 gms textured soy chunks

1 onion, chopped finely

2-3 tbsp curry powder

1 tsp red chilli powder

1 tsp turmeric powder

2 tbsp vegetable oil

Instructions

Soak the soy chunks in hot water for 30 minutes and drain. Follow the directions on the pack. Mince the soy chunks in a blender or processor.

Heat the oil and add the onions. When they are cooked, add all the spices with 2 tablespoons of water. Add the minced soy immediately and mix well. The mixture should be dry.

Place the naan on a lined baking sheet and spread the tomato sauce over it. Spoon the soy mince over the tomato sauce and bake for 5 minutes. Top with sour cream. Garnish with dried herbs and serve hot.

Marmite-roast Potatoes

These Marmite roast potatoes are so good that you will definitely make them often as I have. I love Marmite and Vegemite. My favourite snack is Marmite on toast with some cheese. I used Marmite but you can also use Vegemite.

A single serving contains 17pc of your recommended daily allowance of Vitamin B1 (thiamin), 18pc of B2, and 36pc of B3. These vitamins are essential for eye and skin health, as well as protecting your nervous system and helping you to break down the energy from food.

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The savoury taste of the potatoes is absolutely delicious besides being so easy to make. I made some scrambled eggs to go with the roast potatoes and had them with toast. My family loved it. It’s perfect to have for breakfast/brunch.

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I got this recipe from Good Housekeeping.

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PREP: 25 minutes COOK TIME: 1 hour 15 minutes SERVES: 4-6

Ingredients

1 kg floury potatoes

1 tsp Marmite

6 tbsp olive oil

Salt and pepper

Instructions

Preheat the oven to 190C.

Peel the potatoes and cut into large even sized chunks. Boil in a large pan with enough water to cover them. Simmer for 12 minutes.

Meanwhile, mix the marmite and olive oil in a small bowl. Empty this mixture into a roasting tin large enough to fit the potatoes in a single layer. Heat this in the oven for 10 minutes. Remove from the oven and set aside.

Drain the potatoes and steam dry in the colander for three minutes. Shake well to ruff up the edges (do this in batches if easier).

Add the potatoes with some seasoning to the hot marmite mixture and toss well to coat them evenly with the mixture. Roast for 1 hour until golden, basting/turning occasionally. Transfer to a warm plate and serve immediately.

Crispy Honey Sriracha Paneer

I found this recipe on Pinterest and I liked the simplicity of it. I had a lot of paneer and I decided to try it instead of tofu. One of the things I noted was that the paneer required a lot more cornflour. I also found that it was easier to fry the paneer as a larger slice instead of cutting it into cubes at the beginning. I cut them into cubes after they were done and gave them a final toss in the pan with the sauce.

I had cooked some Basmati rice and it was nice with the paneer. It’s also ideal to use as a filling for wraps. The honey sriracha sauce is really delectable. The paneer is crispy on the outside and soft inside. I also toasted the sesame seeds before adding them to the paneer.

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Paneer is made by coagulating the milk with lemon juice or yoghurt and the resulting cottage cheese can be used in a variety of ways. From appetizers to curries and even sweets, paneer is delicious and healthy. It is a staple food in many parts of India.

This dish can be prepared within 30 minutes and I guarantee you it’s going to be really popular as well. You can find the original recipe at https://pickledplum.com/house-foods-honey-sriracha-tofu/ .

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PREP: 15 minutes COOK TIME: 20 minutes SERVES: 2

Ingredients

500 gms paneer, sliced

3 cloves garlic, minced

21/2 tbsp sriracha sauce

11/2 tbsp soy sauce

2 tbsp honey

11/2 tbsp rice vinegar

¼ cup cornstarch (for dusting)

½ cup vegetable oil

1 tsp sesame oil

2 tbsp sesame seeds

1 scallion, finely chopped (optional)

Instructions

Stir fry the sesame seeds in a small pan until they are golden. Set aside.

Remove the paneer from the package and wipe it gently with a paper towel. Slice the paneer and dust the slices with the cornflour until they are evenly coated and set aside.

Whisk the sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.

Heat the oil in a large pan and when the oil is really hot, add the paneer slices and fry on each side until golden brown. Cool and cut into bite sized cubes. Toss the paneer cubes in the sriracha sauce and cook for a further 3 minutes in the same pan. Turn the heat off and add the sesame oil and sesame seeds. Stir to coat the cubes well and serve garnished with the scallions.

Spicy Roasted Cauliflower Steaks

This recipe has become one of our family favourites – even if you don’t like cauliflower, you will love this dish. It’s really easy to make and tastes incredible. And it’s vegan!

To cut the steaks, wash the cauliflower and cut off the stems as much as possible. Cut off the florets at the end. Cut the vegetable into one inch pieces. You will have about two steaks from each cauliflower. Look for ones that are firm and have the florets firmly packed together.

All the gaps in between the florets and the stems have to be filled with the spice paste. You also need to turn the steak and rub the paste into the florets and the stems. The important thing is to use as little water as possible while grinding the paste. I also pan fried them gently for a few minutes in a frying pan at the end.

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It goes really well with hummus or vegan mayonnaise. Or you can just have it with some Greek yogurt.

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PREP: 30 minutes COOK TIME: 40 minutes SERVES: 2

Ingredients

1 large cauliflower, washed well

Vegetable oil

4 tbsp almonds, blanched and sliced

4 tbsp raisins

Cauliflower leaves, roasted

Spice paste

1 onion, chopped

1 tbsp ginger-garlic paste

2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

2 pieces cinnamon

4 cloves

2 cardamoms

1 tsp black peppercorn

5-6 red chillis

1 tsp turmeric powder

½ cup coconut, grated

Vegetable oil

Salt to taste

Cut off the stems of the cauliflower and cut them into one inch steaks leaving the ends. You can use these to make many things like soup, cauliflower rice, curry, etc.

For the spice paste, heat about a teaspoon of oil in a small pan and add the cinnamon, cloves and cardamom. Add the red chillis and pepper after a few seconds and then add the cumin, fennel and coriander seeds. Add the onions and sautè for a few minutes. Add the turmeric powder and coconut. Remove from heat and cool. Grind into a paste using as little water as possible. Add the ginger-garlic paste to the mixture and mix well. Stuff this paste into the gaps between the florets and the stems and also on the head of the florets, turning the steaks once. Grease a baking sheet with a little oil and place the cauliflower steaks on it. Drizzle a little oil on the top and around the steaks. Bake for about 20 minutes on each side, until the steaks are tender.

Heat a frying pan and gently place the cauliflower steak on it with a little oil and fry until they are browned on each side.

Roast the cauliflower leaves in the oven with a little oil.

To serve, place the steaks on a serving plate and garnish with the almonds, raisins and roasted cauliflower leaves. Serve with rice/flatbreads and/or hummus, vegan mayonnaise or Greek yogurt.