Baked Carbonara

This is slightly adapted from the recipe in Donna Hay's "Off the Shelf". I tend to generally always have bacon, onion, eggs, cream, milk & Parmesan so this ends up being a "Oh no what's for dinner" meal. The original recipe doesn't call for onion or garlic, and I know all the carbonara purists will tell me that those ingredients aren't in a real carbonara, but carbonara isn't baked normally either so I hope the purists will forgive me. Its worth it I tell you.

Ingredients:

4 eggs
2 cups of cream
1 1/2 cups of milk
1 cup grated paremsan (please don't use the plastic stuff unless you absolutely have to)
400 gms of cooked pasta (I sometimes use the 3 minute instant pasta if I'm in a rush)
1 brown onion of medium size diced
2 cloves garlic (or 1 heaped teaspoon of minced jar garlic)
4-6 rashers bacon (I'm talking long rashers, if you use half rashers then do 8-12)

Cook the pasta according to directions, drain and set aside.

Pre-heat oven to 180C.
In a non stick frypan or skillet cook the bacon (I tend to cook them in whole pieces then cut with my cooking scissors as I find the bacon tastes better this way and cooks more evenly, but if you want to cook diced bacon go for your life... we all have our ways.) Then I remove the bacon and drain on paper towel.
Cook the onion in the bacon fat and set aside in a bowl. I then add the garlic raw to the hot onion as I prefer to cook the garlic very lightly and then it bakes in the oven for a more subtle flavour but if you wish to cook the onion and garlic together once again do as you wish.
In a 8 cup mixing jug (I use my tupperware mix n' pour) or bowl whisk together the eggs, cream, milk & cheese. Season to your liking.
I keep the pasta in the pot I used for mixing and add the bacon, onion & garlic, then fold in the eggy mix. Pour into a flat baking dish with at least 8-12 cup capacity. I once made this in an oval pyrex dish and found it cooked too unevenly and I was left with more scramble than carbonara. Cook in the oven for 30 minutes.
Now when you take it out, it will appear to be uncooked in some areas and overcooked in some, this is completely normal. I give the dish a good stir and it combines together nicely.

Now for all those watching their waistline this is not the dish for you. I'm sure you could cut corners using low fat milk/cream and 97% fat free bacon, but really this dish isn't for the light hearted. So if you're in the mood for some comfort food that is quick and easy to prepare and you aren't counting calories this is a dish for you. - Photo's to come.

Pizzaaaaaaaaaaaa!

This is it... my first step out into the world of food blogging.

So I thought for my first ever entry I would delight you all with my Pizza recipe. Its so good that I refuse to eat pizza from anywhere but my own kitchen.

To start off a good Pizza you need a good pizza base. Now before you go down to your local supermarket and purchase a pre made tomato paste topped piece of cardboard why not make it yourself? Its really not that difficult and you can cheat by making it in a breadmaker - I do *smile* But if you are a little lacking in the small appliance area you can do it by hand... and who knows you might just build up some of those arm wrestling muscles so when it comes time to do the usual "who's doing the dishes arm wrestle" you might be in with a chance! Ramblings... on to the recipe. Which I must confess is not actually mine. Its from a book called "Bread" by Sara Lewis. Its an awesome book every recipe can be done either by hand or in the breadmaker so its very versatile and makes it easy to share recipes with friends even if they are sadly without the essential appliance (cue heavenly music) that is the breadmaker.

Pizza Dough

400 grams strong white flour
1 teaspoon salt
1 ¼ teaspoons fast action dried yeast
1 teaspoon caster sugar
3 tablespoons olive oil
200ml water

To Make by Hand:

1. Put the flour into a large bowl then stir in the salt, sugar and yeast. Add the oil then gradually mix in enough warm water to make a soft dough.

2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back in to the bowl, cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.

3. Tip the dough out on to a lightly floured surface, knead well then cut into 4 pieces. Roll each piece into a roughly shaped circle about 20 cm (8 inches) in diameter and transfer to 2 large greased baking sheets. (I used 2 pizza trays that you can find at any supermarket I think they are made by whiltshere).

To make with a breadmaker:

1. Lift the tin out of the bread machine, fit the kneader blade then add the measured cold water and the oil. Spoon in the flour then add the salt and sugar. Make a slight dip in the centre of the flour and sprinkle in the yeast.

2. Insert the tin into the bread machine. Shut the lid and set to dough or pizza dough. Press start.

3. At the end of the programme, lift the tin out of the machine, tip the dough out on to a lightly floured surface and continue as Step 3 "To Make by Hand"

Now although it says to make 4 x 20cm bases I actually make 2 large pizzas using the generic pizza tray you can find in any supermarket (wiltshire makes one). I put the bases on trays then cover with cling film and sit them on the top of the oven (or somewhere warm) whilst the oven preheats (220-250 C).

To top the Pizza:

Baby Spinach Leaves
Bascaiola Pasta Sauce
Garlic
Pitted Kalamata Olives
Chunks/cubes of Pancetta or Prosciutto (I get the delicatessen to cut me off 2 x 0.5-1 cm thick slices)
Half n Half of Shredded Mozzarella & Tasty

I mix about a tablespoon of Garlic into the jar of Pasta Sauce, then slather it over both bases (I usually have leftovers which can be frozen till next time). Pop your Spinach leaves on however you like and however many you like. Same again with the Olives & Pancetta/Proscuitto. Then top with your cheese. If I'm feeling a bit spesh I'll often slice up some Bocconcini instead of the half n half cheese mix. But there's something to be said for the ease of frozen shredded cheese. But of course if I'm entertaining I'll go the extra mile. Cook in the oven for about 10-20 mins (depending on your oven). Feel free to swap half trays around half way through.

Now you tell me... Does it look good or what?