Nikki chose wood fired pizzas for her birthday meal. When we build a fire in our backyard pizza oven, we like to cook a lot of pizzas, so I made 48 crusts in the three days before we celebrated Nikki’s fifth year. We ate a lot and still had plenty to freeze for later.

Adapting this recipe I found via Jen, I used my Thermomix to grind wheat and make the dough, and then all I had to do was roll it out.

After the dough rose and rested, I divided each batch into eight equal-sized balls.

Lightly oiling a piece of baking paper, I placed a ball of dough on top, drizzled the dough with a bit more olive oil, topped it with another piece of baking paper, then pressed it with my cast iron skillet.

I rolled the dough thinly to prepare it for 90-second cooking in the wood fired pizza oven. Each flattened crust was then stacked between sheets of baking paper (and later aluminum foil when I ran out of baking paper). Not only does the baking paper or aluminum foil separate the bases for freezing, it also serves as an excellent medium for sliding in and out of the pizza oven without getting wood ash directly on the crust.

Two batches of dough or 16 individual-sized crusts fit into one 13×9 inch dish, which I covered and froze until Nikki’s celebration day. I made and rolled out two batches of dough per day for three days leading up to Nikki’s celebration in order to produce 48 crusts.

The dough did not rise much but it was tasty and held toppings well.

The kids’ favourite pizza combination this time was olive oil, Italian sausage, and mozzarella.

Last week I listed the menu items in our “international menu experiment,” and this week I have the results, shown below:

• USA: Mama’s chili – a perennial favourite in our house; all except Vi love it, and she’s learning
• Mexico: burritos – well, you already saw how popular those are
• England: sausages and mash – another favourite with all five of us
• Scotland: salmon and leftover mash – Michael and I liked the salmon the best, but the others enjoyed it as well
• France: cheese and ham croissants – this was a fun change from normal sandwiches, and enjoyed by all
• Ireland: baked potatoes – a huge favourite at our house, experiment or no (recipe following)
• Turkey: Mediterranean breakfast (feta cheese, tomatoes, cucumbers, and cherries) – I wasn’t sure how the kids would like feta, but we all loved it
• Germany: grilled Frankfurters – not so popular with me, but Ben loves them, and it was nice to cut up the leftovers for mac-n-cheese
• Austria: Wiener schnitzel – again not a favourite of mine or Vi, but Ben and Michael especially enjoyed the fried lamb
• Switzerland: grilled Swiss cheese sandwiches and tomato soup – a popular favourite at our house, made a bit more special with Swiss
• Italy: wood fired pizzas – another favourite of Ben’s and happily devoured by the rest of us as well
• Canada: pancakes with real maple syrup – we all love Ben’s pancakes
• Egypt: Koshary – Ben, Vi, and I thought this was delicious (though nothing like the koshary we had in Egypt!), but Nikki and Michael took one polite bite each and were finished with the meal
• The Vatican: an excuse for pasta – for whatever reason we don’t serve pasta very often, but when we do, it is always popular. We also finally found a brand of jarred pasta sauce that we like!
• Cyprus: grilled chicken and garlic mayonnaise on rice – I love, love, love this meal, especially now that I’ve discovered how to make my own garlic mayo
• Australia: grilled steak and mash with asparagus – Michael, Ben and I enjoyed this the most, but Nikki and Vi did justice to the meal as well

Now for the promised baked potato recipe. I remember the day a co-worker and I went to lunch at Jason’s Deli in Dallas and my life changed forever. The baked potato I was served was huge and filling and absolutely delicious, and it became a staple meal for me all through college. Here is how I serve baked potatoes to my family.

1. Bake your potatoes. I microwave mine, first washing them and then jabbing them once on each side with a fork so they don’t explode. I then arrange them on a plate in a star formation with one end of each potato pointed toward the center of the microwave. For us, 1kilo (2lbs) of potatoes takes up to 20 minutes in an 800watt microwave (10min, then turn, then 7min or so). When the potatoes are done, they will give a little when squeezed. Do not overcook. If you are a little impatient and start preparing them before they are fully cooked in the middle, this is ok, because you will heat them up just a little more before you serve them.
2. While your potatoes are cooking, prepare your toppings. Cut bacon into pieces and fry it. Thinly slice chives or spring onions. Grate your cheese (a mild to medium cheddar works well).
3. Once potatoes are cooked, divide the baked potatoes onto plates for each person. Chop them roughly with a knife, and add salt and pepper to taste.
4. Cut butter into the potatoes. I use unsalted butter. The important thing is to leave no corner unbuttered! This incorporates your seasonings (salt and pepper) and is the difference (in my mind) between an average and a great potato.
5. Add chives or spring onions, reserving some for garnish.
6. Top with cheese, leaving no corner un-cheesed.
7. Microwave for 1-2min, just until cheese starts to weep; remove before it becomes gooey.
8. Sprinkle on your bacon pieces (if desired).
9. Add a dollop of full-fat sour cream, sprinkle reserved chives or spring onions, and grind a dash of pepper on top.

We also enjoy substituting chili or pulled pork barbeque for the bacon and chives. How do you eat your potatoes?

The following is a guest post by my handsome husband, Ben, who has been fulfilling my desire for cheesecake on my birthday since 1999. His cheesecake is so good I will no longer even consider ordering one at a restaurant, because no slice I can buy is close to as good as his.

Rich and Creamy Cheesecake for Elisa’s Birthday

Cake adapted from Cook’s Illustrated The Best Recipe
Crust adapted from Cook’s Illustrated Magazine May/June 2003

Time required:
It usually takes me four hours from start to fridge.

Crust Ingredients:

• 2 1/2 oz/70g crumbed biscuits/cookies
  • U.K. – Rich tea biscuits
  • Australia – Marie biscuits
  • U.S.A. – Animal crackers
• 2 tbsp unsalted butter, melted
• 1 1/2 tbsp sugar

Cake Ingredients:

• 2 pounds ~ 900g full fat cream cheese – room temperature if you lack a mixer
• 1 1/4 cups of sugar
• 4 large eggs, room temperature
• 1 teaspoon minced zest from a lemon
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream/creme fraiche
• boiling water

Equipment:

• Springform pan
• Pan bigger than your springform pan – roasting pans or large metal-handled skillets (not cast iron) work well – The cheesecake needs a bath.
• Aluminum foil
• Mixer (optional)

Crust first:

1. Setup middle rack of the oven, preheat to 325 degrees Fahrenheit or 170 degrees Celsius
2. Line bottom of 9″ springform pan with pieces of foil, fold extra foil down around pan base, assemble pan, fold foil up around sides of pan.
3. Crush or blend biscuits/cookies
4. Mix or blend with sugar then melted butter – go for wet sand consistency
5. Press mixture into base of lined pan. Wipe crumbs off sides of pan (we prefer a crust-less side to the cheesecake)
6. Bake crust just enough to get a warmer brown color, nice aroma ~ 12-15 minutes

Batter:

1. Beat cream cheese until smooth
2. Slowly add sugar and beat until it dissolves
3. Add each egg one at a time, and scrape down the bowl after each is mixed in (anti-lump steps)
4. Add vanilla and zest, and mix
5. Stir in both creams by hand
6. Pour batter into pan

Bake:

1. Check that boiling water is ready
2. Set roasting pan into oven
3. Set cheesecake into roasting pan
4. Pour boiling water into roasting pan, half-way up the side of springform pan (the bath)
5. Bake for 55 to 60 minutes. Tap the side of the pan, outside should remain, center should wiggle like Jell-O (UK/Aus: Jelly)
6. Turn off heat, prop open oven door, but leave the cake in the oven for another hour
7. Cool the cake on a wire rack
8. Cool the cake in the refrigerator for at least 4 hours before serving

Enjoy! Refrigerate max 4 days, or freeze some for long-term enjoyment.

Note: My foil wrapped pan has leaked nearly every time. This makes the crust soggy, but this has never affected the taste. Just after baking Version 2010 I realized that we have a flexible silcone pan that just fits around our springform pan. Next year our cheesecake will be in a springform pan inside the silcone pan inside the bath in the roasting pan. Stay tuned!

Using all four pounds of dough from a recipe for artisan bread as the bowl, we baked a large round loaf and filled it with Jen’s delicious spinach dip recipe, substituting homemade ricotta for the cottage cheese.

It was fantastic hot out of the oven for our date night and wildly popular as leftovers with all those eligible to eat it.

This afternoon Nikki asked for macaroni and cheese, but there was no blue box in the house. I grabbed the opportunity to try Auntie Leila’s Easy Mac and Cheese recipe.

While cooking, I remembered the advice not to let my helpers taste any of the grated cheese prior to mixing it into our shells. Tasting the plain grated cheese makes the final cheese mixture seem less cheesy, and we didn’t want that!

After stirring all the ingredients together, I served Nikki, Michael, and myself each a bowl of cheesy noodles.

Nikki and I enjoyed the pasta. The light-coloured sauce reminded me both in colour and flavour of Kraft White Cheddar Macaroni and Cheese. However, after his fifth bowl, Michael said he didn’t like it.

What do you think? Should I try a different recipe next time?

This just in: Mothers who consume excessive amounts of high fructose sweetener during pregnancy and breastfeeding increase the chances that their children will suffer from obesity and type 2 diabetes. Maybe there is a reason for my aversion to processed sugar during this pregnancy?

We tried out Saturday evening church for the first time this week. After a busy day out running errands, our children settled well for the evening service and we kept both of them with us the entire time. Then on Sunday morning there was no running around trying to get out the door quickly.

 

 

Plus, the kids enjoyed lots of extra play time with Baba. A truly restful day!

Baba pumped up my birth ball this week – fun for the kids, so comfortable for me.

I’ve taken the plunge and gone shampoo free – washing my hair in baking (bicarbonate) soda and rinsing with apple cider vinegar rather than using a commercial shampoo. I’m sure the pregnancy hormones help as well, but I can honestly say I’m enjoying my hair at the moment. Such a treat!

MaryAnne asked for the recipe, so here it is…

Baba’s Secret Recipe Oatmeal / Porridge

1. In a saucepan add 5 cups of milk and 2 cups of Oats.
2. Let stand for 10 minutes.
3. Bring to the boil and simmer for 10-15 minutes, stirring occasionally.
4. Serve with milk, honey, brown sugar, dried or pureed fruit… unless you are Scottish – maybe Aileen can give us some hints on how to top savoury oatmeal??

As they say here in Australia, “too easy!” Enjoy!

After six years enduring Old El Paso, I’m considering making my own taco seasoning and salsa – anyone have any recipes to share?

We’re at the stage in pregnancy where I see my midwife every two weeks rather than once a month – I saw Vanessa Tuesday morning and I’ll see her again two Tuesdays from now.

This post is a shout-out to my friend Claire, who is bravely battling cancer. Please take a moment right now to pray for Claire’s health and her family and finances as the insurance company drags its feet.

In Egypt, I had the ideal situation with regards to baby food. Two friends from church started a company called Baby Ambrosia – fresh food for little angels! Cooking at home, they prepared and delivered fresh food weekly in baby or toddler size portions.

As the name suggests, the food was simply divine. My kids loved it – and if ever they didn’t make it through a serving, I quite happily ate any leftovers.

But now I am in Perth, and my friends Claire and Nerida are far away!

Time for some reverse-engineering. I decided to attempt one of Nikki’s all time favourites to start – Fish with Broccoli and Cheese Sauce. Actually, Nikki loves anything with cheese sauce. So I figured if I got that right, the rest would follow.

Those of you who were witness to the Great Thanksgiving Day Gravy Fiasco will remember how roux and I do not get along. The recipe I was using did not specifically use the word ‘roux‘, but I somehow suspected something roux-ish was happening. Yet, remarkably, I survived. And the cheese sauce was edible. But it just wasn’t ‘ambrosia.’

Fortunately, Claire took pity on my culinary limitations, and she shared her magical secret for a creamy cheese sauce consistency: UHT or long-life milk.

I tried the recipe again this afternoon, with Nikki helping and Michael on my back. This time the result was oh-so-creamy! Michael and Nikki each ate about two cups of it, and there was some left over for refrigerating and freezing.

The basic cheese sauce recipe is borrowed from Lisa Barnes‘ The Petit Appetit Cookbook. I modified it with Claire’s help and added fish and broccoli to create:

Toddler-Friendly Fish and Broccoli with Cheese Sauce

 

 

for cheese sauce

 

2 tablespoons unsalted butter

 

4 tablespoons unbleached all-purpose flour

 

2 1/2 cups organic whole milk (long-life or UHT, not in the refrigerated section)

 

1 cup grated cheddar cheese, or other cheese you and your family like

 

1/4 teaspoon grated nutmeg

 

plus

 

5 fillets of mild white fish

 

10 or so broccoli florets

 

 

Preheat oven to 375F. Wrap each fish fillet in foil, and place together on baking pan with a lip (to catch any liquid that escapes from the foil). Bake from frozen ~35 minutes, or while your cheese sauce is cooking. Fish is done when it turns opaque and is flaked easily with a fork.

 

In medium saucepan, melt butter over medium-low heat. Add the flour and cook, stirring, until mixture combines to create a thick paste, about 1 minute. Whisk in the milk, a little at a time. Whisk continuously until sauce bubbles and becomes creamy and thick, 5 to 7 minutes. Remove pan from heat and stir in cheese and nutmeg.

 

Remove fish from oven. Transfer fillets into strainer, flake with fork. Stir drained fish flakes into cheese sauce.

 

Meanwhile, steam broccoli according to package instructions. Cook just until you can chop it up easily with a fork. Remove to strainer, chop roughly with a fork. Stir broccoli bits into fish and cheese sauce.

 

Serve warm. Freeze or refrigerate any leftovers. Enjoy!

 

Tonight I whipped together a delicious pasta dish from my newest cookbook, Whole Foods for the Whole Family, and I just had to share the joy. Green spaghetti can be made in about the same time as Kraft Mac ‘n’ Cheese, but it is much healthier. The fun thing is, it’s also quite tasty!

10 oz fresh or frozen spinach
1/4 cup warm chicken broth
1/2 cup grated Parmesan cheese
1/2 cup milk
1 lb spaghetti, cooked, drained (but not too thoroughly)
1/4 cup butter

Steam fresh spinach just until wilted or frozen spinach until warm. Combine spinach and cooking liquid with warm broth in blender container; process until smooth. Add cheese and milk. Toss spaghetti with butter in serving bowl. Add spinach mixture; toss to mix well. May substitute broccoli for spinach and cream or yogurt for milk.

Nikki is more and more mobile. She often scoots backwards, and this evening she was very pleased with her ability to explore beneath the sofa.