28 oz San Marzano Peeled Tomatoes or 10-12 tomatoes , finely chopped
1 tbsp red chili flakes
1 tsp roasted cumin powder
1/2 tsp red chili powder
2 tsp dried oregano
1 tsp salt or to taste
Pizza base
Trader Joe’s pizza crust
2 tbsp extra virgin olive oil
Pizza toppings
1 green capsicum sliced
1 red capsicum sliced
1 red onion sliced
1 cup chopped pineapple
1 cup grated cheese
Other optional ingredients are sliced olives, mushrooms, artichoke hearts, etc.
Method:
Spicy marinara sauce
In a saucepan, heat 1 tbsp olive oil on medium heat
Add 4 cloves thinly sliced garlic and 1 finely chopped onion and sauté till they become translucent, making sure not to burn them
Add tomatoes, stir well, bring to boil and then simmer on low heat for 6-7 minutes stirring regularly
Let the mix cool completely
Blend the mix to smooth sauce
Add the sauce back to the saucepan, add 1 tbsp chili flakes, 1 tsp cumin powder, ½ tsp chili powder and salt. Mix well and turn on the heat to low – medium level
Cook the sauce for 8-10 minutes stirring regularly, till it becomes thick in consistency
Turn off the heat and let the sauce cool.
Pizza base
Brush the pizza crust on both sides with extra virgin olive oil
Pizza
Preheat the oven in bake mode (with convection on) to 450 degrees Fahrenheit
Evenly spread the pizza sauce on top side of the crust
Layer the vegetable toppings
Sprinkle salt and oregano
Layer the grated cheese
Put the pizza in the oven and bake for 8-10 minutes
Take the pizza out of the oven, let it cool a bit on a cooling rack, move it to a cutting board, cut into pieces and enjoy!
To the bread maker pan, add water, butter, salt, dry milk and sugar
Then add the flours, gluten and yeast
Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
When the first kneading cycle is complete add the shelled walnuts
In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.
Notes:
If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.
Preheat the oven to 350 degrees in convection mode
Mix wet ingredients in a blender until smooth
Add dry ingredients and blend again. Add 2-3 tbsp milk only if the batter is too thick. Batter should be thick enough to spoon out rather than pour out
Gently mix in the raisins
Line baking cups with parchment paper
Spoon the batter into the cups, level the batter and top with chopped walnuts
Bake for about 30-35 minutes. Baking time depends on the oven, type of baking cups and such factors
1 1/2 cups sliced olives, well drained. This could be mix of black olives, pitted sliced Kalamata olives, stuffed green olives, etc.
6-8 slices pickled jalapeno (optional)
1 1/4 cups water
1 tbsp olive oil
Method:
Drain the olives, slice and put aside
Chop jalapeno into small pieces and add to the olives
If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
Select a large bowl for proofing the dough – dough volume will increase at least twofold
Evenly grease bowl with 1/2 tbsp olive oil, transfer the dough into bowl and coat the dough with another 1/2 tbsp olive oil
Cover bowl and keep in warm area for 4-5 hours. If using yogurt maker to keep the dough warm, place something between bottom of bowl and heated yogurt maker surface to avoid overheating base of bowl
Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
Once oven is ready, carefully take out the heated bowl
Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
Cover the bowl with its lid and put it to bake in the oven
Bake covered for 30 minutes
Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
Test with a skewer that bread is fully baked
Remove from oven and let loaf cool on cooking rack for an hour or so before cutting and enjoying it with your favorite soup or stew
250 ml thick butter milk, cold (churned full-fat yogurt with some added water)
Zest from 2 oranges
1/2 cup chopped walnuts or pecans
1/2 cup dried fruits such as golden raisins, chopped dried apricots, chopped dried orange
Method:
Preheat oven to 400 degrees F
In a small bowl, combine cold buttermilk, orange zest and give it quick whisk and put aside
In a bowl, toss the raisins with 1 tbsp flour to coat and put aside
In a large bowl mix flour, sugar, baking soda and salt
Add in diced butter and mix well for about 2-3 minutes
Pour in the buttermilk mixture and mix until just combined
Add walnuts / pecans and raisins and mix well for 10 seconds
Plop the very wet batter onto a floured surface. Give it a light kneading and shape it into a ball
Place the dough on a parchment lined baking sheet
Score an ‘X’ on the surface by cutting it at the middle in both the directions… make full cut through the depth of the dough
Do not overwork your dough and put it straight in the oven (lower rack) after making a cross cut. No need to rest the dough
Bake for about 40-45 minutes in the lower rack until a skewer comes out clean. Note that smaller ovens can cook faster and so start monitoring after 35 minutes of baking
Tap the base of your loaf for that hollow sound to ensure it has cooked through
Dark Compound Chocolate – 140g (You can give your brownie very interesting twist by adding flavored dark chocolate, such as Lindt Excellence Intense Orange Dark Chocolate Bar)
Salted Butter – 60g (1/4 cup) / if using unsalted butter, add 1/4 tsp salt
Condensed Milk – 80g (1/4 cup)
Milk – 125ml (1/2 cup)
Powdered Sugar – 65g (1/2 cup)
Maida / Plain Flour – 95g (3/4 cup)
Cocoa Powder – 28g (4 tbsp)
Baking Soda (and not Baking Powder!) – slightly less than 1/4 tsp
Walnuts to garnish – about 1/4 cup
Method:
Cut the dark chocolate into small pieces /flakes and put into metal bowl
Add the salted butter
Over a pot of boiling water, place the bowl (make sure the base is not touching the boiling water)
Stir while the chocolate and butter melt into a smooth paste
Place the metal bowl aside to let the mixture cool
Preheat oven to 180 C (about 360 F). Turn on Convection Fan
Prepare baking tin by lining with parchment paper – cut off all paper going above the sides of the tin. (Using butter or oil to grease the baking tin affects the flavor of the brownies so parchment paper is recommended)
To the cooled chocolate and butter mix, add room temperature condensed milk (if it is cold, it will cause the chocolate-butter mix to solidify) and mix thoroughly
Add the room temperature milk and mix thoroughly
In a sieve held above the metal bowl, add powdered sugar, flour and cocoa powder
Add baking soda – amount will depend on whether you want a cake-like or fudge-like texture in your brownies
Sieve all the dry ingredients into the mix
If additional ingredients like chocolates, nuts, etc are desired, add them over the flour mix – the flour coating prevents them from sinking to the bottom
Stir the mix thoroughly, it will start to thicken
Quickly pour into baking tin and even out the mix – it is OK if the corners are thicker. Center should not be too thick otherwise the brownie will be rounded as it bakes
Garnish with chopped walnuts
Put into pre-heated oven (middle rack) to cook for 30 mins
Once baked, remove from oven and cool for half an hour
Parchment paper will lift out of the baking tin easily
1 1/2 cups bread flour or unbleached all purpose flour
2 1/2 tsp. any herbs you like – basil, oregano, thyme, etc. (optional)
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup yogurt
2 tbsp cooking oil (we used peanut oil), plus extra for oiling the griddle
Method:
In a large bowl combine the flour with the herbs (optional), baking powder, baking soda and salt. Stir to combine.
Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in.
Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary.
Divide dough into 8 pieces and roll into balls.
Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
Heat a griddle over medium heat and brush with the oil. When the pan is hot (but the oil is not smoking) place the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 – 4 minutes until golden brown.
Serve warm with a little butter or brushed with a little olive oil. (We had this bread with Pav Bhaji!
Peel the bananas and mash them into somewhat smooth puree
To the bread maker pan, add meshed bananas, water, butter, salt, dry milk and sugar
Then add the flours, gluten and yeast
Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
When the first kneading cycle is complete add the shelled walnuts
In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.
Note:
If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.
Sift the flour, salt, sugar and yeast into a large bowl
Make a well in the center. Pour the olive oil and water into the well and mix into a soft dough
Turn onto a lightly floured surface and knead 10 minutes until elastic
Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size
Knock back, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes
Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes
Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk
Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper
Bake 30-35 minutes or until golden. Turn out on a wire rack to cool slightly
Veggie Foodie 
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