Welcome to my recipes. I am not an accurate, stick to the recipe exactly kind of cook, I prefer to cook by intuition and tasting as I go 🙂
You will find recipes here that are easy and can be adjusted to your taste no problem.
Note that tsp = teaspoon (the little 5ml ones) and tbsp = tablespoon (the bigger 20ml ones). Cup is just a tea cup measure, not serious so long as you use the same cup during the recipe.
These recipes we could make for a cost of under 50 US cents using supermarket ingredients. You could then sell these for $1 and make 100% or more profit.
Margherita pizza
Method
Roll out your dough to a size that will fit in your frying pan. Allow to rest and rise 30 minutes if possible.
Heat your frying pan and toast the bottom of the pizza. Use the spatula to put any puffing up bits back in their place.
Take off the heat when the top no longer looks like raw dough.
At this point you have everything prepped just waiting for hungry people.
When you are ready to make the pizza, take the par cooked base and spread some gorgeous tomato sauce on it.
Then add the cheese and a few more dots of sauce.
Place high up in a preheated hot oven 220C until the cheese starts bubbling. It is very quick so keep an eye on it.
Steak Sandwich with chimichuri sauce
Method
Roll out your dough to about 10-12cm, should be thick still. Allow to rest and rise 30 minutes if possible.
Heat your frying pan and fry the bread in some oil on both sides. Try not to eat it 🙂
Rub some oil, garlic, salt and pepper on your steak and then sprinkle flour onto it. Allow to soak up the flour before frying it. Slice the steak or serve whole if you like. Dress with the chimichuri sauce.
Enjoy your South American inspired open sandwich.
Best bread / pizza dough
Ingredients (serves 6)
- Warm water – 1 cup
- sugar – 1 tbsp
- yeast – 1 tbsp
- oil – 1 tbsp
- flour – 3 cups
- salt – 1 tsp
Method
Add the water, yeast and sugar to a bowl and mix together. Next add the oil, quick mix. Add about 1/3 of the flour and stir vigorously to build glutens. Add the salt and stir it in.
Now add the rest of the flour slowly, you might not need it all. You don’t want the dough to be dry, it should still be slightly sticky. Keep kneading / letting the mixer do the kneading until it is super soft and silky.
Leave to rest and rise in a bowl covered with a wet towel until it has doubled.
Punch it down and leave to rest and rise again. Do this at least twice if possible.
Perfect Italian tomato sauce
Ingredients (makes about 1 cup)
- 450g tin of tomatoes
- garlic – to taste but I use 4-5 cloves
- salt and pepper
- sugar if required
- origanum – about 1 tsp
Method
Add everything except the origanum into a blender and blitz it.
Slowly simmer in a pot until it gets saucy thick and has an intense red foam.
Remove from heat and add origanum. Taste if it needs some sugar and add if required.
You can store this in a bottle in the fridge and use for pizza’s and pasta’s.
Chimichuri sauce
Ingredients (makes about 1 cup)
- 1/2 cup Coriander
- 1 onion
- 1/4 cup parsley
- 4 garlic
- 1/2 cup vinegar
- 1 tsp salt
- 1/2 cup oil
Method
Add everything into a blender and blitz it.
Give it a taste and see if it is missing anything.
Note, I have made this excluding the oil and it’s fine. Also works ok with just parsley if you don’t like coriander (or Bryan couldn’t find any). Play around with adding some lemon juice and a sprinkle of sugar as well. Find what works for your taste and enjoy it on any kind of meat.