Pizza Night at the Farm

The whirlwind that is the first few days at school has sucked me into the vortex and I feel like I've only just made landfall. This post was actually from two weekends ago when we visited the farm. It was weaning time, so long hours are standard, as the sheep get drafted and drenched before being put onto a new paddock of feed. With everyone busy and not much inspiration for dinner, I decided to do a pizza night. Little Miss nearly 5 was keen to help me with the cooking, so pizza was a do-able small helper option. 

 A detailed tutorial is in this previous Pizza Post. This recipe makes about six medium sized pizzas and uses whatever toppings you happen to have in the cupboard.

Quick and Easy Pizza

500g strong flour
1 tablespoon salt
1 tablespoon instant dried yeast
1 tablespoon sugar
1 cup plus 2 tablespoons water
2 tablespoons oil

Combine all ingredients. Knead until springy. Leave in a warm place to rise in an oiled bowl while you make the toppings.

I used home made tomato sauce and chutneys, bacon, grated cheese, red spring onions, cavalo nero kale, basil leaves, salami, cherry tomatoes and sliced potato. Preheat the oven to 220deg. C and line up some oven trays. If I have time I preheat the tray before putting the pizza on.

Push down the dough and break off a handful at a time. Roll it out thinly onto a floured board or bench. It doesn't have to be a perfect shape.

I decorated pizza, five to go. They were eating them faster than I could make them. 

Bake the pizza's for about 15 minutes until golden and crispy.



Mum's super basil patch.

A simple pizza dinner with the family after a hard days work.

Autumn Pumpkin Soup with Lamb Mini Meatballs

After all the unseasonal warm weather we have been having in the last few weeks, winter's icy breath blowing over Christchurch today came as an unwelcome but inevitable surprise. Crisp cold salads suddenly don't seem so appealing, and its time to reach for the kinds of foods that bring us warmth against winter's chill.

The autumn pumpkin harvest is well underway and any number of great meals can be made from this simple and seasonally inexpensive vegetable. It's a good time to stock up on pumpkins. Stored in a cool, dry and well ventilated place they will keep for weeks. Just be sure to choose a pumpkin that is free from blemishes and has the stalk intact, as any break in the skin will invite in mould and decay.

We brought this grey Crown Pumpkin a couple of weeks ago in anticipation of the winter chill. The following recipe is quick to prepare and can be served with or without the meat balls. It has bacon incorporated into the soup. If you prefer a vegetarian option just leave it out and use vegetable stock instead of water. Red split lentils can also be added to the soup if you would like to add a vegetarian protein source: add the lentils to the soup with the water; they will cook down to a pulp and blend with the pumpkin.

Pumpkin Soup with Lamb Mini Meatballs

1 tablespoon oil
1 large brown onion - roughly chopped
half of a medium sized pumpkin - seeds and skin removed, then cut into chunks
1 large clove of garlic - crushed or sliced
4 rashers of bacon - cut into slices
enough  boiling water to cover the pumpkin in the pot
Salt and pepper to taste

Approximately 100g lamb mince - not too lean, it needs some fat
salt and pepper
1 tablespoon oil

Heat the oil in a large pot. Add the chopped onion, garlic and bacon. Cook until the pieces start to brown. Add the pumpkin into the pot as you cut it up. Let the whole lot cook a little longer. 







Then add the boiling water, stir and allow to simmer until the pumpkin is tender.


While the soup cooks prepare the mini meat balls.






Combine the mince with the seasoning and roll into little balls. Because the meat has a fair amount of fat no other ingredients are required. 

If the meat is very lean I would add some fresh bread crumbs to soften up the mixture.






They should be rolled small enough that they can be eaten in one bite.

Heat the oil in a pan and cook the little balls.








Allow them to brown on the bottom before attempting to turn or they will fall to pieces.

They will only take a few minutes to cook.








Once the pumpkin is cooked, blend it into a smooth soup using a stick blender.

If you don't own such a gadget, then a kitchen whizz or even a simple potato masher will do the job. 

Once blended return the soup to the heat and check for seasoning. Pumpkin soup requires quite a lot of salt, so don't be frightened to add it.

Plate the soup into bowls, drop the meat balls on top and sprinkle with a little parsley. I served our soup with slices of ciabatta. 

Time to cuddle up in a cosy blanket and pull out the knitting my friends. Winter is on the way.

Treats from Nana's Garden

Nana has a great garden. And we are very lucky to be able to take advantage of all the autumn harvest produce. Yesterday we rustled up a quick lunch using tomatoes  and basil from the glass house, herbs and potatoes from the garden and walnuts from the tree. I made vinaigrette verde and basil and walnut pesto to dress up our simple autumnal meal. 

Vinaigrette Verde

The quantity ratios and ingredients for this recipe vary according to what is available and what lands in the jar while I am making it. The simple rule of thumb is 1 part acid to 3 parts oil. All the other ingredients are variable. Put all the ingredients into a large jar wide enough to accommodate the stick blender.

1/4 cup red wine vinegar

3/4 cup olive oil, or a combination of olive and any other mild flavoured oil

a generous handful of fresh herbs from the garden: I used parsley, chives and thyme

1 tablespoon sugar

1 teaspoon salt

1 teaspoon pepper

2 tablespoons sweet chilli sauce

2 cloves of garlic

Put all the ingredients in a wide jar with a lid and blend with the stick blender.
Check for seasoning and adjust as required.
Any left over vinaigrette can be stored in the fridge and will keep for a few days.

Arrange washed and sliced tomatoes in a shallow dish and spoon over a generous amount of the vinaigrette. It makes a great salad to serve with bread and cold meats.









Basil and Walnut Pesto

Again quantities for this recipe are approximate and can be altered to suit your personal taste and the quantity of basil available. I didn't put Parmesan into this batch as Nana didn't happen to have any.

1 couple of handfuls of fresh basil with the hard stalks cut off

any off cuts of parsley stalks you happen to have

1/2 cup shelled walnuts

approximately 1/2 cup olive oil - or any other oil you happen to have

1 teaspoon salt

Blitse the whole lot in the food processor until blended, but not too finely.

Stored covered in the fridge it will happily keep for a few days.

This pesto is tasty served with new potatoes and butter, and as a topping for bread. 

With lunch all done, its time for Little Miss 4 to head out to the chicken house for egg collection duty. She just loves spending time at the farm with Nana and Poppa.

Spanakopita served with Hummus

There is nothing like that unique challenge of getting tea on the table before Little Miss 4's ravenous tummy takes over and she starts ripping at things from the fridge and pantry like a little starved possum. Second only to this are the nights when the man of the house is working late. Thanks to my lovely colleague Rebecca for this fabulous, made in a flash, healthy dinner recipe. I chose to serve it with hummus, after all spinach is enough of a vegetable to banish veg related parental guilt!

Spanakopita is a classic Greek spinach and feta cheese pie. I have made lovely little triangles perfect for little hands and tummys. This recipe makes six triangular pies. Enough for two adults and a child, plus one for preschool lunch the next day.

Spanakopita

a bunch of spinach
1/2 onion
2 tablespoons olive oil
1 egg, lightly beaten
50g feta cheese, crumbled (I used goat's milk feta as I like the stronger flavour)
1 tablespoon grated Parmesan
1 tablespoon parsley, finely chopped
1 teaspoon fresh marjoram leaves, finely chopped
Freshly ground black pepper
6 sheets of filo pastry
25g melted butter

Preheat the oven to 190deg. C

Wash the spinach and cook slowly in a pan in only the water that is clinging to it. Once wilted allow to cool and squeeze out as much water as possible. Coarsely chop and place into a bowl.

Gently fry the onion in the olive oil. Add both onion and oil to the cooked spinach. Stir in the egg, cheeses, herbs and pepper.


One at a time brush the filo sheets with butter and layer into two sets of three sheets each. Cut each set of sheets into 3 strips as shown in the photo.

Place a small amount of mixture at the end of each strip and fold the filo and filling over to form a triangle shape, continuing until you reach the end of the strip and the filling is completely enclosed. Fold up all six triangles.




Brush the top with a little more butter and bake on a paper lined tray for 15 minutes. They should be golden and crisp.
Allow to stand before serving.

Hummus

1 standard can chickpeas - drained
juice of a lemon
1 clove garlic
approximately 4 tablespoon olive oil
salt to taste

Blend the chickpeas, lemon juice and garlic in the food processor. Add the olive oil a tablespoon at a time until a smooth spread forms. Add salt and test the seasoning.
I deliberately leave the tahini out of our Hummus due to a sesame allergy. It is just as nice without it.

On the plate and to the table, with just enough time left over to catch a little of the news before bedtime stories beckon.