Chocolate Almond Biscotti {recipe}


3/4 cup (110 grams) blanched whole almonds (you can blanch them yourself *click here* or do what I did and buy them already blanched)
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
2/3 cup (110 grams) semi-sweet or bittersweet chocolate, chopped into bite-sized chunks (can use chocolate chips)

Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool & set aside.

Line a baking sheet with parchment paper.

In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.

Fold in the chopped almonds and chocolate.

Transfer the dough to a well floured counter and roll into a log shape, about 30 cm long and 9 cm wide. You may have to flour your hands to form the log as the dough is quite sticky. Place on your baking sheet and bake for about 25 minutesor until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1.25 cm slices, on the diagonal.
Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.
Remove from oven and let cool. Store in an airtight container.

Adapted from Joy of Baking

Chickpea Stripes with Yogurt Sauce {recipe}

I am feeling very much the domestic goddess after three days of cooking up new recipes for my hubby. After reading through my favourite SA magazine Ideas, I decided to try everyone of their 
{Easy Suppers}...this recipe was one of them.

Super easy to make, it only took 20 minutes to prepare and 5 minutes to cook.

1 tine chicpeas, drained
1 small onion, chopped
1 egg, slightly beaten
30ml chopped parsley & coriander
3ml ground cumin
30-50ml flour
sunflower oil for frying
tortilla wraps
grated carrots (I used spinach)
fresh coriander

100ml plain yogurt (I used chunky cottage cheese as I didn't have yogurt in my fridge)
15ml chopped parsley (I used coriander)
15ml lemon juice
15ml tahini (I used sesame seeds)

Step 1: Blend the chickpeas, onion, egg, the herbs & cumin in a food processor until coarsely chopped. Stir in enough flour to bind the mixture slightly and season to taste. Flour your hands well and shape the mixture into flat strips

take care to remove rings and other jewelry...the mixture gets very sticky!
Step 2: Heat a little oil in a frying pan and fry the strips over medium heat on both sides until golden brown. Drain the kitchen paper.

Step 3: Mix the ingredients for the sauce together.  Serve the strips with the sauce in a wrap with carrots, and fresh coriander/parsley.


Soft White Chocolate Chip Cranberry Cookies {recipe}

The most delicious, melt-in-your mouth, worth-every-calorie cookies I have ever eaten or baked!
And the recipe is so simple...


makes approximately 25 cookies

3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour (I used cake flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips (I used a milky bar chopped up)
3/4 cup dried cranberries


*Line an ungreased cookie sheet with wax paper. Set aside.

*In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries.

*Chill dough (covered) for 30 minutes or up to 3 days.

*Preheat oven to 180C. Drop balls of dough  onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.

{thanks to Sally's Baking Addiction for the recipe!}

Chocolate Brownies {recipe}

125g butter
45g cocoa powder
2 large eggs
200g castor sugar
150 self raising flour
60g chopped dark chocolate
makes 12 brownies

**I doubled the recipe and ended up making about 35 delicious, melt-in-your-mouth brownies**

**Bake in a heated oven at 180C for 20 - 25 mins, or until cooked through but still moist**

{Macaroons} What not to do...

Today I am very proud of myself, I unhooked, carried, loaded, refilled, carried, reloaded and re-hooked my first ever gas cylinder! What a day, and boy are those cylinders heavy, wowee! And to celebrate having a fresh tank of gas, Candice and I decided to try out what looked like a very easy Macaroon recipe in the latest edition of Ideas.

And while they didn't quite come out liked i had hoped (I didn't even get to a point where I needed to make the delicious creamy white chocolate centre!), I still had fun. And i now have squishy balls of sugary mess to munch on in the cold winter nights while Farmboy is away in Ethiopia.

I thought  maroons were as easy as:

This is what was supposed to happen when the above steps were followed:

Instead, this is what I am left with...

But they (or it) is still very yummy! Not sure where exactly I went wrong...not using greaseproof paper was a big mistake, as well as having my oven a little too hot. 

 I will just have to give them another go i think???

A different take on *Lasagna*

Another easy dinner idea, this time mixing things up a little with an old favourite.

I pack diced bacon (or streaky/back bacon cut up)
1 punnet rosa tomatoes
275g parmesan cheese (we mixed this up with about 100g of cheddar added into the mix)
white sauce (either store bought or make your own suing milk, flour and salt heated up in the microwave)
2 big handfulls of spinach
1 box Fattis & Monis lasagna
handful of fresh basil
1 clove garlic (to tatse)

Step 1: Heat Oven to 180C. Blanche the spinach (pour boiling water over the leaves and leave for about 25s, then drain)

Step 2: Fry the bacon bits in a pan until nice and crispy

Step 3: Start layering your lasagna ingredients starting off with a layer of white sauce. Then add lasagna (we broke the sheets into smaller layers to make it go further), adding cheese, tomatoes, bacon and basil leaves as you go. Repeat until all your ingredients are used up. Finish off with basil and a fresh tomatoes as garnish.

Step 4: Bake in the oven for 20 - 30 minutes, until cheese is crispy.

Serve and Enjoy!

*Chocolate Chip Cookies* for Valentine's Day

This Valentine's Day Farmboy and I decided to keep things simple...I decided to whip up some Chocolate Chip Cookies, Martha Sterwart style and surprise him with them after our early morning gym session (*the gym session was needed after I stuffed my face last night with cookie dough!). The results were heavenly, melt in your mouth, choc filled bites of yummyness, see for yourself!


200g butter, just melted (not too hot)
¾ cup of brown sugar 
¼ cup of Castor Sugar 
1 large egg and one large egg yolk
2 tsp of vanilla essence½ tsp of salt
2 cups and ¼ cup of cake flour
½ tsp of bicarbonate of soda
1 cup of dark chocolate chips

Step 1. Preheat the oven to 160C°. Place one rack at the top and the other in the middle of the oven. Have two large baking sheets ready. Combine the melted butter and sugar in a mixing bowl with an electric whisk

Step 2. Add the eggs, vanilla, and salt. Add one cup of the flour, then the bicarb and the remaining flour. Combine on slowest speed.

Step 3. Stir in the chocolate chips.

Step 4: Grease the baking sheets with butter or Spray ‘n Cook. Roll the dough into golf-size balls and place on the baking sheet, allowing about 6cm between each ball for spreading. Place the baking sheets into the oven and bake for about 15-18 minutes until golden brown. Half way through baking, turn the sheets and switch racks, so the cookies can bake evenly.

Step 5: Remove from the oven and allow the cookies to cool on the baking sheets. Remove from the baking sheets with a flat spatula and serve warm if possible. They will be just fine served cool as well and should be stored in an airtight container.

Lastly, wrap up to look like fancy smancy cookies, and present to your loved ready to receive lots of smooches of appreciation :)

*Recipe borrowed from here*

Homegrown goodness

These bad boys are all from Farmboy's very own veggie patch...

*Note: when/if eating greens from the garden, make sure to give everything a good wash first and to do a thorough *pest* search...we had to throw away a HuGe gem squash and baby pumpkin due to some nasty creatures.

A very proud Farmboy :)

Pair with some lemon and garlic cous-cous and a healthy side portion of spinach dessed in balsamic vinegar and you are a-for-away...enjoy!

 *those funny pink bits are actually ham....ya I know, sort of totally destroys the Veggie vibe but was yummy nonetheless :)

Gingerbread Cookies...

**Thanks to the latest Your Family magazine for this super easy Yummy Yummy recipe**

Makes 20 - 25 cookies
Prep 10 min & chilling time
Bake 10 - 12 mins

125g unsalted butter, softened
1/2 cup (125ml) firmly packed brown sugar
1/2 cup (125ml) golden syrup
1 egg, separated
2 1/2 cups (625ml) flour
1 tblsp (15ml) ground ginger
1 tsp (5ml) cinnamon
1 tsp (5ml) bicarbonate of soda
1 cup (250ml) icing sugar sifted

Step 1 Preheat oven to 180C and line two large trays with baking paper (wax paper works well too)

Step 2 In a large bowl, beat the butter and sugar until pale using an electric beater. Beat in the syrup and egg yolk

Step 3 Use a spoon to fold the flour, spices and soda to form a smooth dough. Form into a disk, cover in plastic wrap and chill for 30 mins

Step 4 Divide the dough in half. Roll out pieces between baking paper to 5mm thick. Use a cookie cutter to cut shapes

Step 5 Place on the baking trays and bake for 10 minutes or until golden. Sprinkle icing sugar over the cookies once they have cooled

*Stuffed Butternut* for dinner!

Summer is supposed to be around the corner, but with the last few days being as cold as they have been, here is something to keep you warm and full...

Tin foil
Olive Oil
your choice of stuffing (here I used feta & sun dried tomatoes). Mushrooms, onions, lentils & bacon also work well!

Step 1: Pop the oven onto 180 C. Slice your butternuts in half and remove the seeds

Step 2: slice up your fillings (make sure to have nice bright nails to avoid slicing your finger open!)

Step 3: Once your butternuts are well and truly stuffed full of yummyness, drizzle some olive oil over them and sprinkle with herbs. Wrap in tin foil and pop into the oven.

Step 4: after 40 mins in the oven, unwrap the foil and poke a stick into the butternuts to check how they are doing. Leave the foil off them and bake for another 10-15 mins.

Step 5: Enjoy!!


I was feeling a little sorry for myself was my birthday and no one had made me a cake (*boohoo*), anyway! I decided to whip up some cupcakes! Bear in mind I'm not the most creative of people, so the cupcakes look a little gaudy...but what they lack in appearance, they make up in taste!

Farmboy and I have been having a lot of fun in the kitchen (I must admit he does most of the actual work and I take the pictures but enough about that) check out our lemon cordial, hummus, stirfry and pasta!

The recipe below makes 24 cupcakes...

1 1/2 cups self raising flour
1 1/4 cups cake flour
1 cup unsalted butter (I used Butro here and it worked like a charm)
2 cups sugar
4 large eggs
 1 cup milk
1 teaspoon vanilla essence

1 cup unsalted butter
1/2 cup milk
2 teaspoons vanilla extract
6-8 cups icing sugar

Step 1: Preheat the oven to 180C and set out your cupcake cases.  In a small bowl, combine the flours.

Step 2: In a large bowl (electric mixer), cream butter until smooth. Add sugar until fluffy and add the eggs, one at a time, beating well after each.

Step 3: Add the dry ingredients, alternating with the milk and vanilla.

Step 4: Fill the cupcake cases and bake for 20-25 mins and leave to cool.


Mix the butter, 4 cups sugar, milk and vanilla essence in an electric mixer (3-5 mins) until smooth and creamy (add a few drops of food colouring if you'd like).

Add the remaining sugar (1 cup at a time) beating for 2 mins between each cup, until icing is thick. Use an icing plunger thingy to decorate (or just use a spatula) and go wild!

Thanks to the FoodNetwork for the above recipe!

Stir-fry a la Sophie!

Everybody loves a good stir-fry :)

(this fed 6 hungry people)

noodles (we used egg noodles but you can use any type u feel like)
4 chicken breasts
2 carrots
1 pepper
250g mushrooms
2 small cabbages
4 courgettes
small fistful of raw ginger
small head of broccoli
1 onion
2 cloves garlic
(ay other yummy things you feel like adding)

for the sauce:
black bean sauce
sesame oil
Old Brown Sherry

Step 1. Chop up all your veggies (we separated them into 2 piles...those that cooked quickly like the mushrooms and cabbage...and those that took longer like the carrots and peppers)

Step 2. Sauté the chicken breasts in a little Olive Oil and add the ginger & onion to the mix. Once browned remove from heat and put aside.

Step 3. Now the fun part, making the sauce :) In a bowl, add some sesame oil, sherry, black bean sauce & Maizena (this thickens it up nicely) and stir. Adjust according to taste.

Step 4. Soak the noodles in boiling water for +-10 minutes (just check with the instructions on the packet if your using any other type of noodles). *have a bite of cupcake if your feeling peckish*

Step 4. Place the pan with the chicken back onto heat, and after a minute or 2 of reheating, slowly add the veggies. Add a few drops of water to moisten the mixture. Then add the noodles and finally the sauce.

Step 5. Mix and serve with chop sticks! Yum Yum!

**Lemon Cordial**

A great way to use up lemon's if you have a tree bursting with them, otherwise, an easy way to up your intake of Vitamin C this winter...

12 lemons
30g Epsom Salts
30g Tartaric Acid
30g Citric Acid
1kg sugar (yikes! There really is no other way to sweeten it...but sweeten to your own taste buds)
3 litres boiling water

Step 1: Get yourself a lemon picker (or head out to your nearest fruit and veg store).

Step 2: Squeeze those little guys! If you have a food processor, then peel the rind of the lemons and zap them into the machine. If not, go the old fashion way and squeeze them by hand.

Step 3: Add the rest of the ingredients to the boiling water. Sift the lemon juice into the pot to get rid of those unsavoury bits...don't forget to keep stirring until all the sugar dissolves.

Step 4: Once all the sugar has dissolved (keep tasting it and adding more if you need to) then it's time to decant! Add some labels to your creation, and there you go. Great drunk with lemonade or soda water for an extra fizz..otherwise just plain water is yummy too :)

Make your own *HuMmUs*

This is an easy peasy 5 minute recipe to make your own healthy Hummus for spreading on toast or as a dip :)

garlic cloves, minced
1/4 cup plain low-fat yogurt
tablespoon lemon juice
teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 can chickpeas, drained and rinsed
tablespoon fresh parsley, chopped


Combine everything in a blender or food processor and voila!
If the mixture is too dry, add more yogurt to make it smooth and creamy.


Yummy *Bran Muffins*

For something really yummy (and guilt free!) try these Bran Muffins:

Makes 12 muffins

1/4 cup dark brown sugar (or honey)
1 1/2 cups oat bran (Snowflake "Digestive Bran" works well) 
1 teaspoon cinnamon
1 1/2 cups whole wheat flour (Snowflake "Nutty Wheat" works well)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs (or 4 egg whites)
1 1/2 cups chilled applesauce
5 tablespoons fat free vanilla yogurt (or vegetable oil)
1 teaspoon vanilla essence
1 cup raisins (or anything else you would like to add)

Step 1: preheat oven to 205 degrees C. Line or spray muffin tins, including the top of the pan, with cooking spray.

Step 2: In a mixing bowl, add the brown sugar, oat bran, and cinnamon. Sift in the flour, baking powder, soda, salt & raisins.

Step 3: In a separate mixing bowl, beat together the eggs, chilled applesauce, yogurt, and vanilla. Add this wet mixture to the dry ingredients. Mix until everything is moistened. Use as few strokes as possible (lumps are okay). Spoon batter into the prepared muffin cups, each 2/3 full. Let stand 10 minutes (important for softening the oat bran).

Step 4: Bake for 15 - 20 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean..and enjoy!

Thanks to Versagrain for the recipe!

Me Tarzan, you eat???

For something a little different, why not try out this very strange but uber yummy way to roast lamb. It's called a Tarzan Roast, you'll see why :)

Thanks a whole bunch to Justin Bonello from CookedinAfrica for this recipe, we just added/took away one or two things here and there.

*sorry for any vegetarians or vegans out there!*

about a 2 ½ kg fatty leg of lamb, with the shank intact – very important (which feeds +-10 people)
a sprig of rosemary
10-15 cloves of garlic, peeled and cut in half
3-4 bunches of spring onions
a handful of dried oregano
2 onions, sliced
the juice of 2 to 3 lemons
**optional: veggies to roast**


a baking tray
about half a metre of galvanised wire
2-3 metres of rope
a forked stick
a basting brush
a sharp knife
a small stool
a wheelbarrow
orange wood – any hard fruit wood will do, but do not use ordinary firewood
an accessible branch on a tree that is not too close to your house (we used a hook on the patio but it did leave lovely black marks on the roof)

Cooking Instructions:

1. Lay the leg of lamb on its side in the baking tray and, using a small sharp knife, cut slits 3-5 cm deep at a 45 degree angle all over the lamb. Force rosemary sprigs and garlic slivers into the slits, then force the spring onions in as well – the green leaves will jut out, a bit like a porcupine :)

2. Mix together the oregano, the onions and the juice from the lemons and pour this all over the leg of lamb. Leave to marinate while you make the fire.
The meat actually cooks by radiated heat and is gently smoked at the same time. I usually use orange or apple wood because of their aromatic properties and I make the fire in a wheelbarrow. This is useful because the cooking time is somewhere between 4 and 6 hours, and during that period of time Mother Nature could blow hot and cold and change her tune a number of times. But with a wheelbarrow you can adjust the position of the fire and take full advantage of the prevailing wind CookedInAfrica

First, slip the wire through the shank and twist it so there’s no chance of the meat falling into the fire. Attach the wire to the rope with a slipknot (we used a very large metal hook attached to some more wire...the possibilities to hang this thing are endless...get creative!)
3. Once the leg is attached to the wire and the rope you need to find a nice strong branch in a tall tree from which to hang your meat. (Be sure that it’s far enough away from your house and any dry tinder. You don’t want to end up chasing a runaway fire.) Balance the baking tray with the left over marinade on a stool and position this directly under the joint. Wheel the fire in next to the stool and place it so that the prevailing wind is blowing towards the lamb. You should be able to hold your hand between the fire and meat for just a few seconds without burning it. If it’s not hot enough chuck a couple of extra logs on the fire to really get the heat going.  
For the next 4 to 6 hours, you need to keep basting the lamb with marinade and the fatty juices that drip into the tray. Every 10 to 15 minutes turn the meat about 45 degrees and secure its position with the forked stick.
4. Get yourself comfy, with a good book and a glass of wine. (Don't forget some roast veggies:

Start preparing at about the 3-hour mark. Chop all the veggies into pieces about the same size so that they will all be ready at the same time. Use:

baby potatoes
sprigs of rosemary
olive oil

Preheat the oven to 180°C. Blanch the various vegetable types separately in boiling salted water for 10 minutes. Place on a baking tray, add the rosemary and drizzle with olive oil. Slow roast for between 40 minutes and 1 hour, turning occasionally. Once they’re cooked, reduce the heat of the oven to its lowest setting to keep them warm.
While the roast is resting make a sauce by pouring all the drippings and scraps of lamb in the baking tray into a pan, mix a teaspoon of cornflour in a cup of milk and add this to the pan. Keep stirring on low heat for between 5 to 10 minutes until the sauce begins to thicken. To serve, place vegetables and slivers of roast lamb on a platter and drizzle the sauce over the meat).

5. And there you have it. Your very own Tarzan Roast. Now just get yourself  a nice group of people to share it with :)

Home made *Pesto*

Easy peasy recipe for making your very own basil pesto... 

Ingredients for Basil Pesto

2 cups basil
1/4 cup of parmesan cheese
1/4 cup of pine-nuts/sunflower seeds
2 garlic cloves
1 Tbs (tablespoon) lemon juice
pinch of salt
1/2 cup Virgin Olive Oil
**all of the above can be adjusted to your own taste**

Step 1: You gotta get yourself a basil plant first, which I guess makes the rest of this post void of you ain't got no basil :) click here for more info on growing basil from seed. 
Once you have yourself a a basil planet, get to picking! Gather up a whole load of leaves (the more the better) and give them a rinse.

Step 2: Roast the nuts/seeds in a pan on a very low heat

Step 3: With a blender/mixer, grind up the nuts/seeds, while slowly adding the rest of the ingredients

And hey presto...your very own pesto :)

**Yummy on pasta, but most especially on warm toast with butter...

Home made *Pasta Affair*

Something along the lines of a previous post "Pizza a la **Pazzala**", heres some instructions for making your very own easy and most delish!

Ingredients for Basil Pesto Pasta

500g cake flour
5 eggs
(makes enough for 5 people, work on the basis of 100g flour & 1 egg per person)

200ml Basil Pesto (1 1/2 packets of Ina Parman's works well!
100 g mushrooms
50g fresh basil
100g fresh rosa tomatoes
1 onion
olive oil (for frying)
pinch of salt

Step 1: Get yourself a pasta machine (@Home for R250 or see your nearest Antique store)

Step 2: Mix Flour & Eggs together and knead.

Step 3: When mixture reaches an even consistency, wrap in cling-film and put into the fridge for 30 minutes

Step 4: Break mixture into smaller, more manageable balls and start putting it through the machine. Use the setting to thin out the pasta mixture (usually has settings 1-7, start with the thickest and work your way to the thinnest).

Step 5: Start putting the thin sheets of pasta through your choice of spaghetti/linguine settings, making sure to keep flouring each side of the pasta. Once the pasta is in "strings" use a stick/broom to wrap the pasta over to dry

If your feeling a little more creative, add some food colouring to the mixture :)

Step 6: Begin getting your sauce ingredients ready. Chop the basil, mushrooms and tomatoes and fry in a pan with a little olive oil.  Keep aside to add to the final product:

Step 7: Fill a large pot with enough water for the pasta and leave to boil (add some salt and olive oil). Add the pasta and cook for 5 minutes, or until al dente (throw a piece agains the wall, if it sticks, the pasta is ready!)

Step 8: Drain the pasta & add the basil pesto and the rest of the ingredients and voila! Pasta at it's finest! :)

Pizza a la **Pazzala**

Tired of boring old restaurant bought pizza's? Why not try making your own?

 Not only are home made pizza's more fun to make, they are a whole lot healthier! And if your really keen, why not go the extra mile and buy or make yourself your very own pizza oven!! 

Click here for more details on building your own oven..alternatively, Builders Warehouse sells them in certain branches *Balito being one of them!*

Step 1: Get together a bunch of crazy cooks *family and friends work nicely*

Step 2: Home Pizza Oven Preparation

1. Keep the chimney closed while not in use to prevent water getting into the oven and wetting the base. Steamed pizzas are a disaster.

2.  Light the fire 1  1/2 hours before you intend to cook the pizzas to heat the base to ensure crispy bottoms. The best wood is a blue gum or wattle to get nice smoky flavour, but any wood which is used for braaing will do.

3.  Pizza’s cook from the top and bottom. To ensure pizza’s cook from the top a flame needs to be present.  Have some small logs handy which will catch alight easily. Otherwise keep the fire fed but not over hot or pizzas can burn.

4.  Before cooking pizzas move the burning logs towards the back of oven. Use blow pipe to clear ash from cooking area. If pipe has been mislaid, use a piece of wet newspaper which has been slightly dampened and held by tongs to wipe ash away.   

5.  Pizzas need to be shifted around to ensure they do not burn on the side nearest flame.

6.  Hot coals spread over the spillage from pizza’s in progress is a useful way of cleaning up the oven base.

7.  Before using your oven next time make sure the ash has been cleared out and the base cleaned. 

Step 3: Get your ingredients ready

   Dough (Makes 8 medium pizza’s)
 Ingredients: 800 g Bread flour, 200 g semolina flour, 1 tsp salt, 1 heaped tsp sugar, 1 tbsp olive oil, 1 packet yeast, 650 ml lukewarm water. 

1.  Mix dry ingredients and oil in Kenwood using dough hook. Gradually add water until dough forms into a ball rolling around the edge of mixer bowl. All this can be done by hand but it involves 10 to 15 minutes of kneading.

2.  Put into bowl to rise. Cover with cling film with a little oil to prevent dough from cracking and drying out. Takes +- 90 minutes.

3.  It is best to separate dough before rolling Individual pizza’a. Roll out dough by hand into one long roll (like French baguette). Cut into 8 portions and round them into balls.  Flatten by hand and spread out. Roll the balls into round shapes using semolina or flour to prevent sticking. It is a good idea to use cutting mats so pizzas can be carried from one table to another.  Once rolled out ensure there is a good spreading of semolina or flour underneath the pizza base so it does not stick to the mat. This is probably one of the most important tips as a stuck pizza is a nightmare for the person doing the baking in the oven.

     Tomato base mix.
 Ingredients. Depends on number, but should be sufficient for 15 pizzas.
 2 tins tomatoes; 
2 tins tomato puree; 
2 garlic cloves, 
2 onions, 
Herbs (origanum, bay leaf or two)

Fry chopped onions and crushed garlic in a little oil. Once onions translucent add other ingredients and let cook under low heat for +- 60 to 90 minutes to get rid of some of liquid. Chilli’s can be added.   The tomato base can be pureed in a liquidizer, but this is not essential. Spread tomato base thinly keeping a small outer rim clear of tomato. 

Step 4: Make sure to have a good glass (*or 2) of wine handy for quenching thirst

Step 5: Compare Pizza making skills

Step 6: Put pizza in oven

Step 7: Enjoy your hard work!