Baking Day

Today is Friday, the end of the week.  It is going to be easy dinner, of homemade pizza.  I don't do this often, maybe a few times a year, but if I do it, most of the time the pizza is so delicious.  I put toppings which we like, and of course, homemade tomato sauce is on it.  For today the pizza has new toppings, they were tomato, onion, salami, olives, cheese and whole fresh eggs, simple toppings but they worked very well.  The pizza base was the way we like it, it's thick and spongy not thin and crispy.  Adding eggs for the topping makes the meal complete, to accompany the pizza was a fresh garden salad.

The real reason for having the pizza was making the best of using the oven since I decided to have a baking day. Pumpkin Cake with Cottage Cheese,  cottage cheesecake, date scones, egg and cheese pie, were the baking for the family to come home.  This month is a busy month, but it is going to be good.

Preparations and The baking

Pizza Dough
320 g plain flour, 1 and a half teaspoons dry yeast, a pinch of salt, 1 teaspoon sugar, and a little oil, 3/4 cup warm water or a little bit more if you need it.  Mix all together to make a soft dough.  Knead it for 8 minutes to make a smooth dough.  Put in an oiled bowl and prove the dough for one hour until it is doubled in bulk.

T

The Pizza

Added two whole fresh eggs for the topping and bake for 11 minutes

* Mini Pumpkin Cake with Cottage Cheese

Pumpkin Cake with Ricotta Cheese

Line a piece of foil with baking paper, place the cake on it and wrap it properly before you put it in an airtight container.  Keep in a freezer, until it is needed.

Cottage Cheese Cake

 Delicious light cottage cheese cake with raspberries, it excellent for freezing.  Thaw in the refrigerator overnight before serving. (no recipe yet)



The Pie

Egg and Cheese Pie with Susy water pastry.  Delicious savoury in light and thin crispy pastry.  It is good to be served hot or cold for the next day.  Recipe water pastry in an older post.

The Scones

Rough and Rustic Date Scones are good to have, especially if you are having a busy week in front of you.  It is healthy and excellent for morning tea, I am looking forward to having it while we both are busy working in the garden.

It was a very productive day, Friday morning shopping to start off, a little work had been done in the garden, and in the afternoon I was busy in the kitchen.  The month of March is very significant for my family, and especially for this year.

I thought sharing a recipe with you at least, to make this post better.

Susy Pumpkin Cake with Cottage Cheese.

Wrapping the cake ready for freezing

Ingredients
2 cups self-raising flour

1/4 teaspoon bicarbonate of soda

1/2 teaspoon ginger powder, and a little clove powder

(sift the dry ingredients together)

100 g cooked a pumpkin, mashed

3 tablespoons cottage cheese

2/3 cup raw sugar

2/3 cup oil

2/3 cup milk

2 eggs

(place the six items above onto the food processor, work it to make smooth mixture)

Method

Line a 23x23x5 square cake tin with baking paper put the oven on up to 160 C degrees (a fan forced)

Add the dry ingredients to pumpkin mixture, a process in the food processor to make a smooth cake batter.  The batter should be thick enough, but not to thick or too runny.

Pour the cake batter onto the prepared tin, and bake in the preheated oven for 26-30 minutes.

Take it out, let it rest in the tin for 10 minutes, then turn it out and place it on a cooling tray.

To serve

Serve plain and dust with icing powder or top it up with pumpkin candies or little meringues.

Serving the mini cakes

*Note: I took a part of the batter, and bake in a gem scone tray to make mini cakes.

I am so pleased that within a few hours I got six varieties of baking done beautifully, but you don't want to see the mess that I made in the kitchen.  Luckily I have a very thoughtful helper-Rayner who did well helping me around.  True, the dinner was late, but it's OK.

Give the recipe a go, you may like it. Happy Baking and Have Fun!

Thank You For Visiting

Until Next Post

Susy