The ultimate and best: Pizza recipe

>> Wednesday, December 29, 2010

we never fail to love pizza...

First of all, sorry for not blogging for a long, long time.... I haven't had a proper place to bake or cook for the past year and hopefully, now that I'm done with studies, i can get back into baking and bake for all my loved ones :)

Have never tried making pizza and this time is my first time making it. It turned out preetty good and I'll definite recommend this recipe to everyone. Credits to Momelo .

Pizza is so easy, such that once it's rised... you can use your creativity to put on any of your favourite topping!!

I chose the most simple and my most loved, ham and pineapple pizza~

I shall restate the recipe here for your convenience :)

kneading and shaping the dough to desired size to fit the pan/tray

add in tomato paste on the pizza, it should be totally covering the dough and then topping and more cheessseeeee!!

Out fresh from the oven!

Base dough


3 cups of all purpose flour
1 cup warm water
1 tsp salt
1 tsp sugar
2 tsp active dry yeast
2 tbsp olive oil

First, we have to dissolve the yeast in the warm water until the water bubbles (takes around 5-10 mins depending on room temperature). Let it set for a while and while waiting, you can mix the flour, sugar and salt in a big bowl.

After a few minutes, add the yeast mixture into the bowl of flour mixture. You have to mix the mixture very well. Add the olive oil in when the mixture is mixed.

Then, this is where the kneading comes in. You can choose to mix and knead it with your hand or alternately with a mixing machine. It will be sticky at first but as you knead it, it will get smoother and easier; nearing to the next step. It takes around 10 minutes.

Let the dough (covered in the bowl, I used cling wrap on top of the bowl) set for 10 minutes or until the size of the dough doubles. While waiting you can prepare your toppings.

When the size of the dough has rised to desired, take it out and knead for about 4-5 minutes on top of a flour bench top, then flattened the dough and shape it however you want.

It is your choice to leave your shaped pizza on a tray and let it rise further more for a few minutes to further rise. After that, just add tomato paste and your favourite topping, topped with CHEESSSSEEE... In my opinion, from experience, I think it would have been better to mix tasty cheese and mozarella together.

Bake it for about 15 mins or until desired crispiness at 180 degrees.

Served while it's hot.. Viola!!~



Strawberry Cheesecake

>> Sunday, January 31, 2010

strawberry cheesecake.

It is this time in
summer where we can get lots of strawberries and at a really cheap price.

who can ever get sick of
strawbeerrrriiieeeeeeeesssssss, creammmmm and chhheeeeeeeeeeeessssseeee!!



Butter 110g, diced
Chocolate Rippled Cookies 200g, finely crushed


Cream cheese 500g, diced
Castor sugar 140g
Lemon juice 2 Tbsp, strained
Powered gelatine 1.5 Tbsp + 1 tsp. dissolved in 100ml water
Strawberry puree 300g
Thickened cream 400ml


Strawberry Jelly powder (one packet)
Strawberries 8, halved


First line the base of the cake with cling wrap


  • Melt butter in pan over low heat. Pour melted butter onto crushed biscuit, mix it evenly and press it onto the tin with a metal spoon (or hands with gloves) till compact.
  • Fridge the base for 30 mins
  • Beat cream cheese, sugar and lemon juice until smooth. Pour in combined gelatine and strawberry puree and mix well. Blend in cream.
  • Carefully spoon filling into pan.
  • Cover cake pan and refridgerate for at least 6 hours.
  • Prepare the strawberry as instructions. Put halved strawberries on top of cake and pour jelly mixture. Fridge and serve chilled.
  • I personally prefer the biscuit base to bit not as thick, so becarefull as to not making the base too thick. You can also add crushed wafers or cornflakes for a crispier base.
  • Remember to not leave the cake out too long before serving as the jelly on top will melt.
  • For the gelatine, I would first soak it with the water, then microwave it for about 40 seconds to ensure no lumps in it. You can choose to double boil the gelatine if wanted.
  • Choose to make individual cheesecake or on a 23cm cake base
  • Size of individual cheesecake is made from a muffin pan, makes around 12.


Parmesan Lamb Cutlets

>> Monday, January 4, 2010

Parmesan lamb cutlets.

Made early in the morning.

Surprisingly, it doesn't taste or feels like rubber when eaten in the afternoon, without heating up. Tender and juicyness, RETAINED.

So, I would think that this will be a perfect dish for picnics and outings on a breeze summer day.


Makes:12 Preparation: 25mins +30mins chilling

Cooking: 6-8mins per batch

4 thick slices white bread, crusts removed (I used breadcrumb instead)

1/2cup Shredded Parmesan

1/2cup Plain flour

2 eggs, lightly beaten

12 Frenched lamb cutlets

vegetable oil, to shallow fry

1. Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with Parmesan and spread onto a plate. Spread flour onto another plate, and lightly beat the eggs in a shallow bowl.

2. Dip all the cutlets in the flour and shake off excess. Working one at a time, dip into egg, then coat in breadcrumb mixture, pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30mins.

3. Heat about 2cm of vegetable oil in frying pan. Cook the cutlets in batches for 3-4mins each side, until golden brown. Drain on paper towels.

Source: Spring Coles Magazine

Enjoy some lamb not only in chilling winter but also in the fire-y summer!


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