Potato & Rosemary Pizza

Carb on Carb Goodness 

Not exactly nutritious but certainly delicious, this is exactly how I think a pizza should be. A thin crispy base, topped with only a handful of simple ingredients quickly baked at a high temperature. 

This isn't the dough recipe I usually use but I don't have any double 0 flour on hand and I couldn't face leaving the warmth of the house. It works pretty well but I would definitely recommend my more authentic dough regular recipe. 

Recipe:

Authentic Pizza Dough

500g 00 pizza flour

1/2 tsp of salt

tsp of dried rosemary

25g of yeast 

1 tsp of sugar

3/4 cups tepid water 

1.5 tbsp of olive oil 

Combine water, sugar and yeast in a bowl and leave to bubble away for 10 minutes then stir in the oil. Mix the flour, rosemary and salt together making a well in the centre, then tip in the water mixture stirring until combined. Tip onto a well floured surface and kneed for about 8-10 minutes or until it bounces back and is soft and easy to handle. 

Rub the mixing bowl with about a tsp of oil and place dough back in the bowl. Leave covered with a tea towel in a warm place for about an hour in a half or until doubled in size. Knock back the dough and separate into 6 balls on a floured oven tray, cover and leave to rise again for another hour somewhere warm. 

Knock back the balls of dough individually and roll out with your hands or a rolling pin until paper thin. 

Regular Pizza Dough

2 cups of regular flour

2 tsp yeast 

1/2 tsp of salt

1 tsp dried rosemary 

3/4 cups of tepid water 

1.5 tsp of white sugar 

1 tbsp olive oil

Mix flour, yeast, salt and rosemary in a bowl forming a well at the centre. Mix the sugar, water and oil together then add it to the dry ingredients. Follow the steps for authentic dough recipes from here!

Rosemary & Potato Topping

3 medium agria potatoes

1/2 cup of grated mozzarella

1/2 cup of feta  

2 rosemary stalks 

handful of oregano

olive oil to drizzle 

s&p 

Preheat oven to 220 degrees. 

Boil the potatoes until JUST tender, slice into thin rounds when cool enough to handle. Chop the herbs and crumb feta. 

Layer potato evenly over the rolled pizza base, throw over a small amount of both cheeses then herbs. Drizzle with olive oil and a generous amount or salt. 

Place in the oven either on a preheated pizza stone or a thin oven tray for about 8-10 minutes until the top is golden and the bottom is crisp. 

Try to forget the carb count. 

x

Abbey

   

Medicine

Give us this day our daily juice. 

This is my daily preventive medicine: a giant jug of fresh vegetable juice. For me juicing means I meet my daily quota of vegetables in one hit, best of all its raw.

I have been juicing daily for almost a year now and the changes in my body I have noticed are dramatic improvement in my skin, energy, general vibrancy and I haven't been sick once this year. Also this may or not be related but I have also lost a significant amount of weight due to a reduction of cravings and possibly my stomachs efficiency. 

I try to exclusively use only organic fruits and vegetables as the nutrient levels are much higher and there are no nasty chemical byproducts from commercial sprays. We use an Oscar which is a cold press juicer, which I would recommend to anyone on the market for a juicer. Although they are far more expensive then conventional blade juicers the nutritional benefits and superior juice yield make it the best value for money. 

Cold press juicers crush to extract the juice at a low speed creating no heat, maintaining the nutritional integrity of the vegetables. Unlike blade blenders where vitamins and enzymes are destroyed by the heat and chopping motion. This means the juice can be stored for up to 45 hours without depleting its vitamin and mineral count making for a very potent juice. 

I have this juice pretty much everyday, incorporating what ever is in season using literally every fruit and vegetable possible. Usually a tray of wheatgrass would be included but I'm house sitting at the moment and don't have any growing. 

Recipe:

bag of carrots

2 beetroot

whole celery

2 lemons

2 limes
1 grapefruit
1 kiwi fruit

1 pear

1 apple 

a shopping bag of silver-beet 

2 thumbs of ginger 

thumb fresh turmeric
1 cup of cranberries
handful of mint and parsley 

x
Abbey

MEATBALLS.

A Meatball Recipe to End all other Meatball Recipes

Sometimes a man just wants meat. I threw this together to appease Cameron's carnivorous cravings and holy shit it blew my mind.

Never have I had such succulent and tasty meaty morsels. The moment it reached my mouth was like a sharks reaction to blood in the water. The kind of eating frenzy you cant really recall afterwards, its a blur of silver laced movement from plate to mouth. Your so eager for your next mouthful you have to remind yourself to chew, to swallow, to breathe.

The heavy red meat is balanced with a heap of mushrooms, sprouted sunflower seeds and olives which makes it much easier to digest. The red sauce is rich but still full of the flavours of summer. 

We had ours with roast orange kumera, a very happy coupling. 

  

Try this one. 

Recipe: 

Meatballs 

500g beef mince 

1 onion 

3 garlic cloves

1 tsp mixed spice

1 tsp of ginger

1 tsp tumeric 

splash of worchester sauce

couple glugs sweet soy

100g danish feta 

2 cups of mushrooms

2/3 cups kalamatas 

2/3 cup sprouted sunflower seeds

1/4 cup wholegrain bread crumbs 

1/4 cup fresh basil leaves

1 egg
4 sprigs of thyme

loads of salt and pepper 

Sauce

1 bottle of organic tomato and basil pasta sauce

1/2 bottle of red wine

1/2 cup water

mozzarella cheese and extra basil to top 

Preheat oven to 180 degrees

For the sauce add the wine to the tomato sauce in a sauce pan and reduce on a low heat for around 15 minutes while you prepare the meatballs.

 Sweat onion and garlic in a little oil until starting to turn translucent in a heavy based fry pan, add  spices and mushrooms. Once the mushrooms have cooked through and shrunk transfer to a large bowl with all of the remaining meatball ingredients. Mush together with your hands until evenly combined and paste like. Roll in to meatballs about the size of a tennis ball and place into a well oiled fry pan. 

Once all of the balls are rolled put pan over medium heat, turning after about 5 minutes when the underside it brown. Add the tomato sauce and bring pan to the boil quickly top with extra basil leaves and mozzarella and place into hot oven. 

Cook for about 18 minutes 

Remove from the oven, serve with baked kumara and freshly baked sourdough. 

! 

x

Abbey

Shroom Salad

Confessions of a mushroom hoarder. 

Im a sucker for mushroom markdowns at the grocer. 

The little fungi slowly disintegrating into their own black filth, really pulls at my heart strings.Its such a waste especially when they can be revived into something spectacular.

 Needless to say I have bags and bags of them hiding in the recesses of the fridge and I'll admit they don't ALWAYS get used but I do throw them in a dish when ever possible.

They are the leading role in this delicious hearty winter salad. 

Recipe:

1 bag of rocket 

handful of basil leaves

sprouted sunflower seeds 

1 clove of garlic

300g of chopped brown mushrooms 

70g fresh chorizo chopped

handful of danish feta to garnish

S&P  

In a fry pan with a bit of oil try the mushrooms until they are beginning to shrink, add garlic and chorizo for 3 minutes or until fragrant. Remove from the heat. 

Then toss with remaining ingredients and add a little extra olive oil if desired. 

x

Abbey 

Saucy Bird.

I love chicken. 

I love sauce. 

I especially love a chicken dish that will kindly make a delicate clear sauce all on its own.

Maximum sauce, minimal work.

Splash out and buy some organic veges, it makes all the difference in this rustic and hearty dish.  

Recipe:

splash of oil

1 happy chicken

2 small onions

2 cloves of garlic 

2 organic carrot

1 organic celery stalk

1/4 cup of both dried apricots and prunes

1/2 cup of kalamata olives

1 bottle of sav.

4 sprigs of thyme 

handful of parsley

s&p  

Preheat oven to 175 degrees.

Soak the prunes and apricots in 2 cups of wine. 

Joint the chicken. Boil the carcass in 2 cups of water to make a light stock. 

Alternatively you could just buy a pack of chicken thighs & stock. 

Sear the chicken pieces in a heavy based frying pan in oil until golden brown. Remove from heat.

In the same pan sweat onions, once translucent add the finely chopped carrots, celery and garlic. Cook for another couple of minutes then re add the chicken to the pan generously season. Crank up the heat and add the wine, dried fruit, olives & one cup of the chicken stock and bring the boil. 

Once boiling chuck straight in the hot oven and leave to cook for 18-20 minutes.  

Then hey presto you have a moist chicken swimming in a luxurious white wine sauce. Cover with parsley then serve with  a wedge of lemon and a hot crusty loaf of bread. 

enjoy

x

Abbey

  

Kewpie Fish Butties

In A Basket.

This is a pleasant combination of japanese flavours and an ordinary fish burger. Although you would do well to note it is also in a basket, which makes it even more exotic.   

These are pretty healthy for a burger, fresh baked fish covered in sesame seeds for extra protein, loads of salad-esc filling with only a little of the bad-but-oh-so-good stuff. 

ps.(cover everything in sesame seeds for extra protein)

The kumara chips and fish sauce combo  also turned out really swell. Little kumara factoid:  

Its way better for you then potato. 

NO! 

Why? 

Its higher in fibre, minerals and vitamins, While being much lower in calories, fat and salt. Not to mention free of gluten AND cholesterol.

Standing on its own its a pretty spectacular superfood filled to the brim with antioxidants, blood sugar regulating nutrients and vitamins. 

Even though I know this, I can admit to myself that I will never be able to give up potatoes. So as a compromise I try to use 1:3 potato to kumara where possible. 

Feel free to check this out for all the nitty bitty nutritional info here.

  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64 

Recipe:

Chups. 

3 small orange kumara 

 1 medium potato 

1 tsp of fish sauce

1 tsp coconut oil

1 tbsp sesame oil

1 tsp honey

Preheat oven to 175 degrees.

Chop kumara and potato into even wedges and cover in the oils and fish sauce. Bake until cooked through, cover in honey and bake until golden 

Fush.

2 fillets of white fish (i used snapper)

2 tbsp tamari sauce

1 tsp sesame seeds

pepper

1/2 tsp coconut oil

Combine all of the ingredients in a baking dish, make sure fish is covered in marinade and leave in the fridge for at least an hour. Bake for 10 minutes or until cooked through.  

Burger assembly.

2 sour dough buns

1/4 cup red cabbage

1/4 cup red onion

4 cm of ginger 

1 carrot 

1/2 cup spinach 

1/2 cup coriander

3 large pickles

2 tbsp kewpie mayo

Finely shred all of the vegetables and mix together with the mayo.

Slap everything between two buns.

x

Abbey

Red Curry Paste

With my very own secret ingredient. 

It really couldn't be any easier. 

You take a few ingredients, chop them. Chop yourself. 

Throw everything in a blender. 

Not much of a recipe but Ive been focusing on making my own cosmetic products for the last few days.

THE NEXT OBSESSION. 

Treat yo self. On the outside. 
 Coconut oil, magnesium, herbal tinctures & five thousand different salts.  

Kale shmale, your nothing but a fibrous relic. 
Move over super greens, your time is up.

I feel like this is in the pre trending stage 

and Im getting on board at just the right time. 
Your welcome.

tots killing it rn.

Recipe:

2 cloves of garlic

4 lemon grass stalks

2 small shallots

6 cm piece of ginger

2cm galang galang 

1 tsp of tumeric powder 

2 large mild red chillis

1 small birds eye chilli

6 kaffir lime leaves

juice of one lime

1 tsp of fish sauce

1/4 cup freshly roasted peanuts 

1 tbsp palm sugar

Pre chop everything to make your blenders life easier, place everything in the blender. Blitz until forms a smooth paste.

To use just fry in a little bit of light oil of your choice until fragrant and then pour in 400ml of coconut milk. 

Thats your curry base. Add what you like. 

I put in a mixture of winter vegetables, then put all of that inside a spelt flour pastry cocoon of goodness. 

The pie was so good it was all gone before I could get photographic evidence. 
Soz.

x

Abbey 

Japanese Noodle Bowl

So good, so easy. 

I came up with this for a friend who is being especially annoying with what she puts in her tum at the moment.  

Luckily she is also especially amazing.

This has been a spectacular failure.

 Its 4 days late AND it has gluten.

 Good job.

 Sorry Oph!

But for all ya'll who can eat what ever the fuck you want, count your lucky stars, this is amazingly tasty, healthy, colourful & easy.

Make it.

Recipe:

Teriyaki Marinade.

5 tbsp soy sauce

1/2 cup white sugar

3 tbsp sake 

1 tbsp dark soy

Heat soy sauce and sugar in a sauce pan until the sugar has dissolved. Allow to simmer for another 5 minutes until it has reduced and become syrupy. Remove from the heat and stir in the sake and dark soy. 

Salmon.

1 tsp oil

2 fillets of salmon

2 tbsp teriyaki marinade

Cover the salmon in the marinade and leave for at least an hour in the fridge. 

Pre heat oven to 200 degrees. 

Heat a cast iron fry pan until its smoking hot. Place salmon skin side down in the pan and cook for 3 minutes, transfer to the hot oven re-baste with marinade and cook for around 6 minutes.

Noodle bowl. 

1 packet of organic ramen noodles 

1 cup cooked shelled edamame 

1/2 cup sugar snap peas

1/2 brocoli heads and stem chopped 

4 pak choy 

2 tsp coconut oil

2 tbsp sesame oil 

2tsp dark soy

1 tsp miso

2 tsp sake

4 cm ginger chopped

1 large clove of garlic chopped

2 birds eye chilli

black pepper

Cook noodles until tender in boiling water, strain and refresh with cold water and set aside. 

Combine the sesame oil, soy & miso in a little bowl.

Heat a wok until smoking add coconut oil, garlic, ginger and chilli. Cook for 30 seconds then add all of the greens, continue to cook for 3 minutes. Add in the soy mixture and then the sake, cook for another few minutes before adding the noodles and taking off the heat. 

Place noodles in a bowl and top with the salmon. 

x

Abbey

  

T

The Vegan Scone

Multi Grain Too.

I fucking love scones. 

Fresh out of the oven, the more butter the better. 

Cheese scones remind me of my dad, who used to get up at 6 in the morning before school to make a fresh batch for us to wake up to. They made the house smell amazing and he is still scone master. 

I only ever have them now when I go out for lunch because the food in new plymouth is so shit & expensive they're the safest option. AND I cant control myself, if I made them at home I would eat the whole lot including a block of butter. These are slightly easier on the system, offering more of the good shit. 

Recipe:

1/2 cup rolled oats

1/2 cup bran 

1/2 cup white spelt

1/2 wholemeal spelt

1/4 cup millet 

2 tbsp sesame seeds

1/2 tsp dried rosemary

1/4 nutritional yeast 

2 tbsp baking powder

1/4 cup coconut oil

1/2 cup almond milk

Preheat oven to 175 degrees.

Mix the dry ingredients together, then mix in the wet. Roll dough into a square and cut into what ever shape pleases you then put onto a oven tray.

Bake for 8-12 mins. 

Until golden and cooked through.

x

Abbey