:AUTUMN APPLE PUDDING

The perfect harvest pudding....

Layers of spiced apple puree, cinnamon or ginger yoghurt & Chantilly Cream
delicously bridge the Indian-Summer/Definitely-Autumn gap

Belsize's popular green grocer Pomona (opposite Belsize Park station) has managed to get hold of some well-priced fresh English apples.  They're small - hence the great price of £1.50 a kilo - but taste just-picked, lovely and crisp and crunchy.  (And, if I'm not mistaken, they're unwaxed!)

67's created a layered apple pudding to fill the gap between summer puddings and the crumbles and pies that'll appear when autumn really settles in.  

It's a great dessert for Sunday lunch.  There are a few simple steps but much of it is completed in stages, ahead of time.  And you can get the kids involved.

The original recipe called for crushed biscuits but options were added after 67 tasters suggested a layer of cake or whole biscuits instead of crumbs. 

Cost: £1.50'ish

Serves: 2 greedy or 4 normal portions  (recipe doubles nicely) 

Ingreds:

   5xsmall crunchy apples, washed & cored

   knob of butter

   splash of water

   1/3 tsp powdered cinnamon or ginger or 1/4 tsp finely grated peeled ginger

  6-8 small or 4-6 large ginger nuts, crushed or left whole OR 1-2 thick slices of gingerbread cake

  100gm/3.5oz unsweetened thick yoghurt (frugal: make-your-own, see bottom of Dressings page)

   1 tablespoon brown sugar (but white will do)

  150ml double cream

  1 tsp vanilla extract

  1 tablespoon sugar

  couple of tablespoons candied ginger (dried or in syrup) finely chopped (0pt)

Method:

FEAST OF THREE VEGETARIAN PIZZAS: carnivore & frugal options

Pizza Fillings: 

from top left, clockwise: Sausage, Onion & Grape;  Mushroom; Potato & Pesto

These three Pizzas are out-of-this world fantastic and very simple.  Like the pizza bases (see Stupendous Make-it-yourself Pizza Dough) prep the day or night before needed. 

67 used Simple Tomato Base for Pizzas but you can use your own. 

Cost: depends on toppings

Feeds: 4-6

TOPPINGS 

1.  SAUSAGE, ONION & GRAPE 

Adapted from Jaimie Oliver; fascinating but fantastic combo of ingredients for a  sensational pizza 

Ingred: 

   2/3 recipe Stupendous Pizza Dough (the other third will be used for mushroom pizza - below - cover it with clean tea towel)

   4 cooked vegetarian sausages (Carnivores: substitute Wild Boar or Toulouse)

   1 good-sized med red onion, finely sliced (yellow onions will do)

   small sprig fresh rosemary or pinch of dried

   2 tbsp olive oil

   handful fresh or frozen grapes, halved if big

   125gm mozzarella 

Method:

1. Preheat oven in 180C350F oven; take pizza dough out of the fridge
2. Bake sausages 20 mins till golden; remove
3. Turn up oven to to 260C, 550F.  Place a large baking tray or pizza stone in the lower third of the oven at least 30 minutes before baking. 
4. Slice sausages in generous bite-sized coins; set aside
5. Once dough is at room temperature, turn out on lightly oiled surface; cover with kitchen towel; rest 10 mins
6. Either place a large sheet of baking parchment onto a dry surface OR use a low-sided pan from which you can easily slide the pizza onto the hot oven  tray/pizza stone.  
7. Place dough on parchment/pan.  Roughly dust with flour, roll out 1/2inch/1cm thick into a rough oval about 7x12 inches, building up the edges a little .  
8. Coo k onions in oil over medium heat until soft and melting - abut 20 mins
9. Spoon grapes into pan then add sausages, stirring well 
10. Spread 2-3 tablespoons Tomato Base over pizza base, leaving edges free
11. Spread sausage/onion/grape mix over pizza base; tear over mozzarella
12. THE FOLLOWING STEP MUST BE DONE BY A COMPETENT ADULT:  Carefully remove hot pizza pan/tray from oven. (1)  If using the parchment paper method, very carefully lift the sides of the paper supporting the pizza and holding a hand underneath, center it on the hot pizza stone/tray.  OR (2) slide it and pizza from your prep tray onto the hot pizza stone/tray
13.  Return pizza stone/tray to the bottom third of the oven.   Turn down heat to 240C
14. Cook 10 to 12 mins; cheese should be melted & the filling hot 

Tips: 67 used Linda McCartney's Rosemary Sausages and didn't bother adding rosemary

   

2.  MUSHROOM 

Fabulously delicious and so frugal 

Ingreds:

67GOINGON50 SIMPLE TOMATO BASE FOR PIZZA: easy-peasy, make-ahead

      (photo to come)

Instead of tomato sauce on pizza bases, 67 uses a simple but rich (and yummy) tomato spread made of tomato paste, oil & herbs.  67 prefers M&S' jars of Smoky Tomato Paste OR salt-free tomato paste (Suma), blended with olive oil and basil.  

It's a doddle to knock up though you need to start at least an hour before needed.  It keeps well in the fridge.

67 loves it 'cause it's so simple yet so delicious.  But if you prefer the classic pizza sauce made with fresh or tinned tomatoes, feel free. 

Start at least one hour before needed. 

67 TOMATO BASE FOR PIZZA

100gm/3.5oz salt-free tomato paste (67 uses  Suma*, which comes in a handy tube) OR

M&S smoky Tomato Paste 

(Either with a with a generous pinch of Ancho Chillis for a spot of fruity heat)

2 springs fresh Basil or 1/8 tsp dried (or other Italian herbs, eg oregano)

1/3 tsp salt (if using Suma)

2 tbsp olive oil

Stir to amalgamate; rest one hour at room temperature before use.  Leftovers should be refrigerated in a small jar with tight fitting lid.

Spread neither stingily nor over generously over the base of the pizza before adding toppings.

                                           

                                                                                     * from Pomona at Belsize Park

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This recipe has been developed by  B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.  

   

67's Stupendous Make-it-Yourself Pizza Doughs: healthier, easy, frugal

Easy Pizza Doughs for a trio of fabulous pizzas...

original 2020; updated 9/24 

Kneading pizza dough
(sorry for ragged edges - unfamiliar editing techniques )

During Lockdown, 67 experimented with yeasted pizza doughs.  Despite having to knead - a bit! - and wait for the dough to rise (only an hour or so), the effort was surprisingly angst-free with quite delicious results.  

Of course, you need a little time but that makes it perfect for workking from home or studying.  

67's Home made Pizza has much going for it (apart from the fact that it is gloriously tasty with a wonderful texture.) 

The dough is healthier, with wholemeal flour replacing some white without affecting texture and taste.  

There is a choice of doughs: one is refrigerated overnight after the first rise; the other is ready in 15 minutes.

The pizza sauce and fillings are so simple, the kids can help. Frugal options are offered.  

The pizzas cook in a normal oven.  The crusts are so soft and chewy, the fillings so exciting and more-ish - the family will be thrilled.  

1.  CLASSIC PIZZA DOUGH (involves kneading; starts one day before needed) 

Cost: £1.25, not including fillings
Makes: 1 large pizza OR 1 medium-large plus one medium pizza (feeding  4-6)

Ingreds:

   2.5 tbsp active dry yeast
   280ml/9 fl oz warm water (40-46C;105-115F)

   1tsp malt syrup or sugar

   2tbsp olive oil

   300gm/10.5 oz bread flour

   90gm/3.1 oz wholemeal flour

 

   1/2 tbsp sea salt

   all purpose flour or semolina for rolling and shaping

Method:

1. Place warm water in a large bowl, add yeast and sugar; stir; cover with clingfilm, leave 5 mins or until foamy (if it doesn't foam, start again) 
2. Add oil, flour & salt; stir with hand or wooden spoon until rough ball forms.  Scrape dough onto a floured work surface
3. Knead 8-10 mins; you may need to add 1/4-1/2 cup flour to prevent dough from sticking.  When dough is soft, smooth and elastic and the surface springs back when poked lightly with a finger, form dough into a ball
4. Place in lightly oiled bowl, cover with cling film sprayed lightly with oil.  Leave in a warm, draft-free spot (a cupboard or cold oven) - 1-2 hours or until double in size
5. Punch it down to deflate it; re-cover with plastic wrap; refrigerate overnight
6. When ready to cook:  Place a large baking tray or pizza stone in the lower third of the oven.  AT least 30 minutes before baking, preheat to 260C (500F) Allow dough to come to room temperature.  
7. Stage 2: See Feast of Three Vegetarian Pizzas: Sausage, Onion & Grape; Mushroom; Potato & Pesto

2.  15-MINUTE PIZZA BASE