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Cheat’s Gozleme

So this is a great hack if you want a tasty treat based on Turkish gozleme, that staple of food markets and festivals!

I have adapted a recipe for Green Pockets from “Use it All” by the brilliant Cornersmith people, simplifying it a little for a quick make.

You can make the dough a couple of hours ahead of time and get the filling ready just prior to cooking. Or make dough and filling at the same time.

I threw this together – literally – not being that particular with my chopping and filling skills!

Great for a quick lunch or snack, or even a savoury breakfast!

Ingredients

Cheat’s Dough

1/2 tablespoon olive oil

1/2 teaspoon white vinegar

125g Greek yoghurt

190g plain flour

1/2 teaspoon bicarbonate of soda

Filling

1 1/2 cups of greens eg spinach, rocket, silver beet

1 handful soft herbs eg basil or mint

2 spring onions, white and green parts

1 garlic clove

1/2 teaspoon salt

A grind of black pepper

150g crumbled cheese eg feta, ricotta, mozzarella (I definitely recommend feta!)

1 tablespoon olive oil for frying

Lemon wedges for serving

Method

To make dough, mix all the wet ingredients together. Stir in the flour and bicarb with a wooden spoon until you have a sticky dough. Put the dough onto a floured board and knead by hand for a few minutes until the dough is smooth. Divide the dough into 4 balls.

You can use the dough now or put in a bowl and cover with cling wrap and leave for an hour.

You could even stick in the fridge for a few hours.

To make the filling, chop all the greens, herbs, spring onions and garlic finely. Sprinkle over the salt and pepper.

Chop whatever cheeses you are using into small pieces.

When ready to make your cheat’s gozleme, take a ball and roll out into circles as thin as you can.

Spread equal amounts of cheese onto half of each circle. Then cover the half circles with all the green ingredients.

Fold the dough over the filling to make a semi circle kind of pastie shape, pinching edges together.

Heat the oil in a frying pan on a medium heat. Cook each cheat’s gozleme for about 3 minutes on each side or until brown and speckled. Pressing down the gozleme once you’ve turned them over helps to amalgamate and cook the filling inside.

Remove from the pan and serve hot with lemon wedges.

Jamie Oliver Pizza

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Here’s Jamie Oliver’s simple recipe for pizza dough. I love it and it’s always my go-to recipe when I’m in the pizza making zone!

 I use my barbecue with a lid and a temperature gauge as the oven. You can really heat up the barbecue very high and you get great crusty pizza.

Jamie Oliver’s recipe is really straightforward and easy to follow, and it freezes really well. I tend to make a batch of dough, then divide into portions to freeze. I can then defrost and make pizza whenever I like!

This is the link to Jamie’e original recipe: http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza

Here’s Jamie’s recipe, with a couple of tweaks I have made to the original. The quantity below gives you 4 small pizzas, enough for 2.  Doubling the quantities gives you pizzas for 4.

Pizza Dough

Ingredients

500g strong white bread flour

1/2 level tablespoon fine sea salt

1×7 g sachet dried yeast

1/2 tbs  caster sugar

325 ml lukewarm water

Semolina for dusting

Method

Pile the flour and salt on to a clean surface and make a well in the centre. Add  yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using one hand to stretch the dough toward you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with plastic wrap and let double in size for about 1 hour.

Divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top.  Do the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack and cover them with cling film.

Preheat your barbecue till very hot (at least 250 degrees C) with the lid closed.  Heat 2 baking sheets in the barbecue.
Put two of the rolled-out dough rounds onto each of two baking sheets, scattering each sheet with a dusting of semolina first.  At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Scatter over your fillings, tearing  the mozzarella into rough pieces. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper.  Put the baking sheets onto the barbecue, lid down. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Easy Tomato Sauce Or Passata

Ingredients

olive oil

2 cloves garlic, peeled and finely sliced

1/2 bunch fresh basil, leaves picked and torn

3 x 400 tinned plum tomatoes

sea salt

freshly ground black pepper

Method

Place a large non-stick frying pan on the heat and pour in a couple of  generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches , so you can defrost exactly the amount you need.

Fillings for Pizza

Anything goes! You can start your pizza off with the tomato passata, or go for a white pizza (bianca). Cheese is almost always good and mozzarella makes for a beautiful gooey pizza. Add anything you think will work!

I made two tomato, mozzarella and basil pizzas, basically a pizza margherita, and for the other pizzas I added passata, artichoke heart, caramelized onion and a simple scattering of thyme leaves.

 

Cookie Sampler

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This selection of cookies, presented as a cookie sampler, comes from a recipe from Annabel Langbein for Butter Cookies:

http://www.annabel-langbein.com/annabel/blog/one-clever-cookie/

Annabel suggests making a quantity of dough and dividing into portions, flavouring each portion in whatever way you fancy!

I chose Carnival Cookies with hundreds and thousands, Cranberry and White Chocolate Cookies, Chocolate with Chocolate Chip Cookies and Sultana and Cornflake Crisp Cookies.

The quantities I have used are half those mentioned in Annabel’s recipe. I ended up with about 3 dozen or so cookies.

Ingredients

250 gms butter
1/2 cup sugar
3 tbsp sweetened condensed milk
A few drops of vanilla extract
21/4 cups plain flour
2 tsp baking powder

Flavourings of your choice (see below)

Method
Preheat oven to 160 degrees C. Line 2 oven trays with baking paper.
Cream the butter and sugar. Beat in the sweetened condensed milk and vanilla, then stir in the flour and baking powder.
To make Cookie Sampler, divide dough into 4 portions. Mix flavourings (see below) into each portion.
Chill mixture for 15 minutes. Roll into walnut-sized balls, place on baking trays and flatten slightly. Decorate according to instructions for different flavourings. Bake until lightly golden and set (about 20 minutes).
Allow to cool for 10 minutes on the tray then transfer to a rack to cool completely before storing in an airtight container or jar. They will keep for several weeks – if they become a little stale simply refresh for 5 minutes in an oven preheated to 180 degrees C.

Cookie Sampler
Once you’ve made a batch of Butter Cookie dough, divide it into 4 and mix a different flavouring into each portion (you’ll get about 8 -12 cookies in each flavour).

Carnival Cookies
Roll 1 portion of dough into balls, dip each ball into hundreds and thousands then flatten onto tray.

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Cranberry and White Chocolate Cookies
Add ¼ cup coarsely chopped dried cranberries and ¼ cup coarsely chopped white chocolate to 1 portion of the cookie dough.
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 Chocolate with Chocolate Chip Cookies
Add 3 tsp dark cocoa, 3 tbsp milk or dark chocolate chips to 1 portion of dough.
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Sultana and Cornflake Crisps
Add 3 tbsp sultanas and 4 tbsp lightly crushed cornflakes to 1 portion of the cookie dough.
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