Sourdough Pizza Crust

I love pizza but sometimes I'm disappointed in the crust. A lovely customer I met at work gave me this fermented pizza crust recipe and although her instructions and ingredients were a bit vague she was very insistent that I leave it on the bench top for 12 to18 hours and then refrigerate for a day or two before use to bring out the sourdough flavour. The Tefal Cuisine Companion mixes the dough to perfection in a matter of minutes and the dough is then placed in a large oiled lidded plastic container to ferment.

Note: This recipe made 2 x 33cm pizza crusts.
Note: I bake my pizzas on a pizza stone in my Weber BBQ. After 15 minutes I remove the tray and place pizza directly on stone to complete baking.

1/4 teaspoon Active Dry Yeast
200 gms Bread Flour
325 gms Plain Flour
10 gms Salt
20 gms Olive Oil
300 gms Warm Water

Insert Kneading Blade. Stopper out
Add all ingredients in order listed.
Select Pastry P1:2mins30sec. Do not allow to continue to proving function.
Remove dough and place in a large lidded plastic container which has been brushed with olive oil.
Leave on bench top for 12-18 hours or until doubled in volume with lots of air bubbles then refrigerate for 1 to 2 days before use to bring out the sourdough flavour.
When ready to use, preheat oven 220 deg and place pizza stone in oven.
Divide the dough in half and place on oiled 33cm pizza trays.
Using the tips of your fingers pat out the dough starting from the middle and patting out to the outer edge of pizza tray, if dough keeps shrinking leave for 5-10 minutes before resuming.
Top dough with ingredients of choice, drizzle with olive oil and bake in hot oven until done.

Peppermint Slice

Peppermint Slice is one of those delicious old fashioned slices that we never tire of. The peppermint, chocolate flavours are a classic taste sensation and the Tefal Cuisine Companion mixes these slices in minutes. These are perfect served as an after dinner treat or anytime when you want a delicious peppermint, chocolate slice to serve to family or guests.

Note: I've used Granita biscuits for the base but any favourite store bought or home made biscuit can be used.
Note: I've used the Mini Bowl to crush biscuits but the regular bowl can be used with the steamer insert fitted.

Line a 20cm x 30cm baking tray with baking paper extending the paper over the long sides of tray to facilitate easy removal of slice.

Biscuit Base

250 gms biscuits of choice

140 gms Butter melted

Mini Bowl Instructions

Add half of the biscuits and pulse until biscuits are crushed. Set aside.

Repeat with remaining biscuits.

Add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Tefal Regular Bowl Instructions

Insert Kneading Blade, Stopper in.

Add all of the biscuits.

Insert Steam Basket

Pulse until finely crushed.

Set aside, add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Wipe Bowl and Kneading Blade with paper towelling.

Filling

40 gms Milk

20 gms Butter softened 

470 gms Icing Sugar mixture 

1/2 teaspoon Peppermint Essence or to taste

Insert Kneading Blade. Stopper out.

Add milk and butter.

Sp3:70deg:2min or until butter is melted.

Add icing sugar and peppermint essence.

Stopper in.

Sp8:30sec or until mixture is combined and smooth. Scrape sides of bowl with spatula as required.

Spoon peppermint mixture quickly over crushed biscuit base, level with spoon and refrigerate whilst preparing chocolate layer.

Chocolate Layer

250 gms Milk or Dark Chocolate 

10 gms Butter softened 

50 gms White Chocolate

Green Gel Food Colouring

Small zip lock bag

Melt milk or dark chocolate in microwave.

Stir in softened butter unti smooth and pour over peppermint layer and refrigerate until set.

Melt white chocolate in microwave. 

Leave to cool slightly

Stir in 1 drop of green food colouring and stir until combined.

Place in small zip lock bag and cut a small hole in one corner.

Squeeze coloured white chocolate through hole in zip lock bag in decorative pattern over slice.

Refrigerate until set.

When ready to serve, bring to room temperature and slice using large knife dipped in hot water and wiped with paper towelling.

Orange Yoghurt Cake

This is definitely a cake for orange lovers. The orange flavour is intense and the addition of yoghurt gives this cake a delicious tang and moistness which makes it perfect for keeping in an airtight container or freezing for school or workday treats. This is a quick mix cake which the Tefal Cuisine Companion mixes in a matter of seconds.

Note: Instead of Plain yoghurt you can use Greek yoghurt, light sour cream or Creme Fraiche, I used a combination of Creme Fraiche and light sour cream.
Note: You could add Poppy Seeds to make an Orange Poppy Seed Cake.

Generously Grease Bundt Tin. Preheat oven 160 deg fan forced.

3 Eggs
Grated zest of 1 Orange
60 gms Orange Juice
240 gms Plain Yoghurt (see note above)
125 gms Butter softened
300 gms Self Raising Flour
200 gms Caster Sugar

Insert Kneading Blade. Stopper out.
Add all ingredients in order listed.
Sp6:15sec or until just combined.
Press Turbo:15sec or until smooth. Time will depend on how soft your butter is.
Place mixture into prepared bundt tin and bake 45-50 minutes or until done when tested.
Rest 5 minutes before turning out onto wire rack to cool.
Decorate as desired.