Tight A$$ Tuesdays: Homemade Pizza Dough and Pizza Bianca

Homemade pizza dough is one of those things - once you try it - no other pizza will do, and once you learn how easy it is - you'll be doing it with your eyes shut. When someone suggests ordering pizza for dinner, I dive for the bread flour and rolling pin just to spare myself from the soggy bases, and over-salted, plastic cheese toppings from the local pizzeria. Some people, in childish bouts of spite, will even challenge unsuspecting family members to get their soggy shop made pizza before the pretty homemade pizza is out of the oven. Trust me, they'll lose. I just know these things...

So, with the mercury dropping, get in there and knead some dough. Between the bingo wings workout and a roaring hot oven, you'll be as warm as toast in no time. The lower temperatures are also great for slow yeast development - you'll get so much more flavour if you can let the dough rise slowly. If you don't have the hours required for that, plonk the dough in a warm spot and watch it rise.

The smell of pizza dough is immediately soothing. A sprinkle of dried oregano combined with the fermenting yeast gives off an aroma to ease the mind. If you have the energy, make a double batch and freeze some of the dough before rising, or par-bake the rolled out base for a super quick meal or snack. If you freeze the dough, thaw it out in the fridge overnight in a greased bowl, letting it rise as it thaws.

The understated pizza above is the beauty known as Pizza Bianca. The toppings are nothing more than extra virgin olive oil, a good sea salt and fresh rosemary massaged into the base. I know, I know, it sounds so boring and plain, but think of pretzels, plain potato chips, or fresh focaccia. You can't argue with how those snacks rate in the moreish stakes.

The second pizza is as simple as smearing some fresh pesto over the base, layering some super thinly sliced potatos and some good streaky bacon. I got to use the last of my King Valley Free Range bacon. A quick flourish of grated parmesan and into the oven to crisp and brown. Seriously, that's about 2 minutes worth of effort.

Homemade Pizza Dough
(Makes 2 large pizzas)

3 cups plain flour (bread flour if you have it)
1 tsp salt
1 tsp sugar
1 tsp yeast
1 cup water, at blood temp
1 tab dried oregano (optional)

In a large bowl, combine all of the ingredients and bring together into a loose mass. If you have a mixer with a dough hook attachment, get it going on a low speed for about 7-10 minutes. If kneading by hand, you'll need to knead for about 10 minutes. If the dough doesn't come together, add more water, a tablespoon at a time. Dough should form a smooth, elastic ball, leaving the sides of the bowl clean. Press the dough with your finger to see if its ready. It will spring back quickly when it's done.

Take dough out of the bowl and drizzle in a little olive oil. Put the dough back in and turn to coat the ball evenly. Cover with cling wrap and leave in a warm spot for 2 hours or so, until doubled in size. The time it takes will depend on the temperature of your room.

Heat oven to highest heat setting. Punch the dough down and roll out to about 5mm. (It's proper to try to stretch the dough, rather than roll it - I usually roll it to the basic shape and then push it out with my fingertips to reach the edges of the tray.) At this point you can let it rise again (another hour), for a fuller flavoured dough, or you can put your toppings on and cook right away.

Cook for 5 minutes at full heat, then reduce to 190c for remainder of cooking time. About 12 minutes, or until browned and dough is cooked through in the centre.

Tight A$$ Tuesdays: Potato and Leek Soup & a Special Gift From a Friend

I feel a bit guilty putting one of the components of this dish in a tight-a$$ recipe. But, with the amount you need, it is still a cheap meal. I'd planned all day to make Potato and Leek Soup, with some little parmesan crisps and crunchy bacon. About the bacon...

Not 2 hours into my day and I had a knock at the door, with my postie holding out a package for me. Under layers of bubble wrap, ice-packs and a plastic container, were 5 (!!) packages of different bacon from E at King Valley Free Range Pork. Different cuts, different cures and smokes, all the way from Victoria, all for me!

I was pacing the kitchen, I was Googling, I was filtering through my favorite food blogs for inspiration. This was special, and getting my hands on this pork has been on my wishlist for years! The recipe had to allow it to be the main event! There were streaky bacon wrapped asparagus spears, wrapped figs, carbonaras, pies, and breakfasts dishes. All great options, but... I think the soup I'd planned on making all day, carried the flavour perfectly. The flavour permeates quickly with just a quick stir. I even had enough sweet, smokey fat render out for a little drizzle on each bowl.

Potato and Leek Soup
Serves 6


3 large leeks, roughly chopped
100g butter
1kg potatoes, peeled and diced
2 garlic cloves, crushed
2L chicken stock
salt and pepper
100g butter, extra
200ml cream
200g streaky bacon, cut into strips
parmesan crisps

Sweat the leeks and butter over a low heat for around 10 minutes, or until soft but not coloured. Add in the potatoes, garlic, chicken stock and salt and pepper. Cook for approx 15 minutes, until potatoes are soft. In this time, fry off the bacon until coloured and crispy. With a stick blender, puree soup until smooth. If it is too thick, thin down with milk. Serve up into hot bowls, and sprinkle bacon and parmesan crisps.

To make parmesan crisps, pile a tablespoon of finely grated parmesan on a lined baking tray, and gently pat out into rounds. Bake in a moderate oven until melted and golden brown. Gently peel off with a spatula and allow to cool.

If you are lucky enough to live in Victoria, you can find the King Valley Free Range Pork, made from heritage breed, black pigs and cured using traditional artisan methods at markets all around Victoria. Join the Facebook group to keep up to date, or check out the King Valley Free Range Pork website for markets dates and times.

Tight A$$ Tuesdays: Spaghetti Carbonara

This is the meal I turn out when there is no food in the house, no cash in the bank, or no energy left in my tank. Cheap. Fast. Easy. The ingredients are basic pantry/fridge/freezer items, and the sauce can be whipped up in the time it takes the pasta to cook. Remember to keep your vegetable trimmings to make stock.

But don't let that devalue your idea of this dish! If this was served up to me as a Carbonara (it's not really a carbonara) in a restaurant, I wouldn't complain. I'd even pay for it, and order it again. This gets dished up to unexpected visitors, suddenly starving 3 year olds and boys with seemingly hollow legs. Even the removal guys who made the 18 hour trek from Victoria to Queensland with my kitchen gear were rewarded for not breaking anything with this.

I know it's not a true carbonara, no pasta puritan would 'spoil' this classic with cream, cheap wine (goon), onion, ordinary bacon (as opposed to the traditional guanciale - cured pork cheek), mushrooms, dried pasta and garlic. This disrespectful brat would though. Perhaps it should just be renamed... Anyway, here it is, and it's good.

Spaghetti not quite alla Carbonara
Serves 4

500g pasta (spaghetti and fettuccine are standards)
600ml cream
3 eggs
1 large onion, diced
2 cloves garlic, crushed
500g bacon, diced
200g mushrooms, sliced
250ml dry white wine
handful of fresh herbs - chives or parsley work well
salt and pepper
parmesan or pecorino to serve

In a large pot, bring enough salted water to the boil to allow all the pasta to move freely. Cook the pasta according to packet directions.

While pasta is cooking, whisk the egg and cream together and season with salt and plenty of freshly cracked pepper. In a pan, saute onion, garlic, mushrooms and bacon until lightly browned. Add the wine to deglaze the pan and cook until most of the wine has reduced.

Drain the pasta, and add the bacon mixture to the pasta, followed by the egg mixture and fresh herbs. Toss the sauce through with tongs to evenly coat all of the pasta. The heat of the pasta should be enough to thicken the sauce and cook the egg, if not, return to a very low heat for a few seconds. It wont be thick, but will be enough to coat the pasta. Grate in as much or as little parmesan or pecorino as you like. Chow down straight away!


What else you could do:
Of course, make your own pasta! Obviously it wont be so fast, but it is SO worth it.
Use UHT cream or evaporated milk.
Add other veges - beans, peas, spring onions or whatever you have lurking in the fridge or garden.
Include some diced chicken breast or thigh, cook off in batches before the onion/bacon mix.
Double or halve the recipe to suit your family.

Note: This doesn't reheat too well. If you must reheat it, don't be tempted to use the microwave. The sauce will split and you'll have oily lumpy pasta. Blergh. Heat in a saucepan, veeeery slowly, and don't boil it.