Pizza Marinara – the perfect naturally dairy-free pizza choice

***Disclaimer***

*This is a sponsored post by Hans Grill whereby I received a free pizza stone in return for a review.*

I’ve always wanted a pizza stone but never got round to buying one, so I was delighted when Hans Grill offered me the opportunity to receive a free stone. They really are a great addition to your kitchen if you like making pizza, and I’m a big pizza fan.

With a stone baked pizza you get such a delicious crust which has bubbles, charred bits and tastes just right. They’re not too much bother either – you just need to place it on one of the wire racks (not the bottom of the oven) and heat on full temperature for about 40 minutes. Then dust with flour and slide on your pizza using the handy wooden peel. You could of course make this pizza without the stone, by simply placing it on a baking sheet, but you will get the improved flavour and texture of a stone baked dough which I really like.

There are more and more vegan pizzas available to buy which is a great thing, but my girls don’t really like vegan cheese, so we usually opt for homemade and then everyone can be happy with the choice of toppings.

A marinara pizza is a traditional Italian recipe and the perfect option if you’re avoiding dairy – the combination of tomato sauce, garlic, oregano and olive oil is a match made in heaven and is rightly classed as a classic. Enjoy it as it is or pep it up with veggies, olives, or the usual pizza toppings.

 

Marinara Pizza

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 4 to 5

for the dough:

450g OO flour

1 tbsp dried yeast

1/2 tsp salt

2 tbsp extra virgin olive oil

250-300ml warm water

for the topping:

150ml tomato paste or pizza sauce (try Pizza Express passata)

1 clove of garlic, finely chopped

oregano

extra virgin olive oil

  1. First make the dough. Add all the dough ingredients and knead well. Leave to prove in a covered bowl in a warm place. You want it to double in size and that will take a couple of hours.
  2. Preheat the oven to the highest setting. If using a pizza stone, place it on one of the wire racks in the oven and heat for 40 minutes.
  3. Portion the dough into 4 or 5 pieces. Roll onto out using a little extra flour. Flour the peel and place the dough on top, making sure it can freely move. Or place the dough on a baking sheet.
  4.  Swirl on some tomato passata, top with chopped garlic, sprinkle with oregano and then drizzle with a little oil.
  5. Season. Slide onto the pizza stone, or place the baking sheet into the oven.
  6. Bake for 6-8 minutes on the stone or 10-12 minutes on the baking sheet.
  7. Serve hot.

 

Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven.

I have’t posted a brownie recipe for absolutely ages, but last week I came across some pictures of beautiful brownies which featured a yummy swirl. This got me thinking, brownies are delicious but they’re not overly sweet, so a swirl to sweeten the overall effect would work a treat. Biscoff spread is such a great nut-free spread and is delicious with chocolate, so my decision of flavour combos was a real no brainer!

To counter the sweet swirl, I have made these brownies extra rich and decadent with plenty of melted chocolate stirred in, giving a luxurious and intensely chocolatey effect. There are what you may call brownie perfection.

Brownies with a Biscoff Swirl

 

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. Warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

 

St Clement’s Marmalade (orange and lemon flavour)

Oranges and lemons, Say the bells of St. Clement’s.You owe me five farthings, Say the bells of St. Martin’s. When will you pay me? Say the bells of Old Bailey.When I grow rich, Say the bells of Shoreditch. When will that be? Say the bells of Stepney. I do not know,Says the great bell of Bow. Here comes a candle to light you to bed, And here comes a chopper to chop off your head!

Oranges and lemons have such a fresh, vibrant flavour that they’re prefer for injecting some colourful sunshine into these dark January days.

What’s your opinion on marmalade? It definitely divides people, that is unless you are Paddington and then you think everyone must love it!

I’ve never been a fan, finding it too bitter and grown up, but as it’s January and everyone makes marmalade in January, I thought I’d give it a go. It turns out, that after much taste testing, I do actually quite like it. What’s that theory with children and new tastes? It’s something like 17 tries before a new taste is accepted. Well, maybe my experience with marmalade is this theory in action, or maybe I just make awesome marmalade! 😉

This version used half normal oranges and half lemons (hence the St Clement’s theme and nursery rhyme at the top of the post), so I used jam sugar for added pectin. If you use the more traditional Seville oranges then no pectin is needed.

I loosely based my recipe on Nigel Slater’s one as he strikes me as someone who would be great at preserving and the results are pretty delicious. Go on, give it a try, you might like it too (and it’ll probably come in handy in some recipes coming up soon 🙂 ). It’s also pretty easy to make and if you don’t like it everyone loves a jar of something homemade as a present.

St. Clement’s Marmalade

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 4 small jars

4 oranges

4 lemons

up to 2 litres water

750g jam sugar

  1. Wash the fruit, then pare off the peel, Trim off any excess white pith and finely chop. This takes a while!
  2. Squeeze the fruit. Pour the juice into a saucepan and top up to make 2 litres of liquid. Add the chopped peel. Wrap the discarded pith and flesh into a muslin (or a clean j-cloth), tie tightly and submerge into the liquid.
  3. Cover and set aside for at least a day in a cool place. I left mine for 2 days.
  4. Bring to a rolling boil and then reduce to a simmer. Cook for 40-60 minutes until the peel is soft and translucent.
  5. Remove the cloth filled with the fruit, add the sugar and once again bring to a boil. Simmer for 40-60 minutes until the marmalade has darkened and thickened. If any scum comes to the top, skim off. It’s useful to keep a sauce in the freezer for the skin test. Drop a dollop of the marmalade onto the cold saucer, if it quickly forms a skin the marmalade is ready.
  6. Pour into sterilised jars and immediately put on the lids.

 

Vichyssoise (leek and potato soup)

Brrr, it’s suddenly really really cold. A good excuse to make some soup, the perfect comforting winter warmer lunch option …

In my eyes, Vichyssoise is a French classic, although I understand there is some debate over whether it is French or American in origin. It is normally served cold but January isn’t really the season for cold soups and it’s also divine served hot. The classic recipe calls for plenty of butter and a ‘vat’ of cream, but I guarantee you won’t even notice that these ingredients are missing. You really don’t need them. The softly cooked leeks and potato give a natural luxurious velvety smoothness so why add butter or cream? Plus, who wouldn’t love a fantastic flavoured soup with just 4 ingredients as its base? It really is one to file under ‘simple’.

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You’ll notice the different colours in the photos, the greener soup has some of the green part of the leeks added, the cream one has just the white part of the leeks. The greener soup has more of a ‘leek-y’ taste, the white is milder – just go for whichever you prefer the look and taste of.

 

Vichyssoise

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 2 hungry people or 4 as a starter

4 leeks, whites only, finely sliced

1 tbsp sunflower oil

1 large or 2 medium potatoes, peeled and cut into large chunks

600ml vegetable stock

salt and ground white pepper, to taste

  1. Gently sweat the leeks in the sunflower oil until they’re unctuous and soft but not browned. Add the potatoes. Stir.
  2. Pour over the hot stock. Bring to the boil, then reduce to a simmer.
  3. Simmer (covered) for 20-30 minutes, until the potatoes are well cooked.
  4. Liquidise. Taste and add seasoning as required.
  5. Serve with fresh bread or savoury scones.

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Mini Chocolate Chip Cookies

In response to my cookie loving Instagram followers, here is the keenly awaited mini chocolate chip cookie recipe. 🙂

I have many many cookie recipes on my blog, but I haven’t created a new one for a while. I seem to keep going back to old favourites such as my amazingly delicious chocolate sable cookies, which unfailing get requested every few weeks. Even though those sables are hard to beat, sometimes a slightly less intense chocolate cookie is required, and this inspired me to get creative with a standard chocolate chip mix.

There are so many finishes to a chocolate chip cookie; some like them chewy, soft, crunchy, or crispy that it’s hard to know what makes a perfect variety. However, these mini chocolate chip cookies are pretty awesome with a deliciously more-ish soft and chewy texture with a crispy edge, almost hitting all the requirements of a an ideal chocolate chip recipe in one biscuit. My top tip is that the key is caster sugar for crisp and soft brown for chewy – combine the two and you have perfection!

I’ve made these mini, because it immediately makes them cuter, more desirable and well you can just eat more mini cookies which can only be a good thing when they’re this good 😉

Perfect mini chocolate chip cookies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes about 30 or so

100g soft brown sugar

75g caster sugar

125g dairy-free margarine

1/2 tbsp vanilla essence

225g self-raising flour

pinch of salt

80g chocolate chips

1 tbsp dairy-free milk

  1. Cream together the margarine and sugars until light and fluffy
  2. Add the vanilla, flour and salt and mix well to form a soft dough. Stir in the milk and chocolate chips.
  3. Wrap and place in the fridge to firm up
  4. Preheat the oven to 180 degrees centigrade/gas mark 4. Line two baking sheets with parchment.
  5. roll the dough into olive sized balls and place a little apart on the lined baking sheets.
  6. Bake for 8-10 minutes until puffed up and golden.
  7. Cool on a wire rack.

 

Biscoff Spiced and Stuffed Muffins

What’s better than a wonderful Biscoff spiced muffin? Well obviously a Biscoff spiced AND stuffed muffin! 😋

This muffin recipe is a real winner, it lends itself to many flavours and produces the exact authentic muffin texture of bouncy sponge and an exterior that stands up to being packed in a lunch box and lasting til midday. As you might have noticed, I’m still on a packed lunch vibe, and these muffins will definitely feature in Little S’s lunch this week. (That is if they don’t all disappear before!)

Biscoff Spiced and Filled Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

50g caster sugar

35g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp speculaas spice (or sub 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp ground cloves)

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

6 tsp Lotus spread

  1. Heat the oven to 190 degrees Centigrade. Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not over-mix, lumpy is good.
  3. 1/4 fill the liners and then dollop 1/2 tsp of Lotus spread on top. Cover with the remaining muffin mix.
  4. I topped mine with some pearl sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. Drizzle with water icing before serving if you like.