Dessert Pizza with a Crunch

The pizza is made up by a soft and slightly chewy pizza crust, that eventually becomes smothered in Nutella and then sprinkled with milk, and white chocolates and then finished with toasted marshmallows, drizzle of Hershey's chocolate sauce and a sprinkle of the secret ‘crunch’.  This dessert pizza is definitely not for the faint of heart so take heed in my caution. Also the pizza is best enjoyed straight out of the oven whilst the marshmallows are still gooey and the chocolate in rich, liquid form. 

Serves: 12-13inch round pizza

Ingredients:

(Pizza Dough)

1¾ to 2¼cups plain flour

¼ cup milk powder

1 1/2 tablespoon granulated sugar

1¼ teaspoon instant yeast*

¾ teaspoon salt

3 tablespoon vegetable oil

¾ warm water

2 teaspoons butter, melted

(Toppings)

⅓ cup Nutella

Hershey’s Chocolate Sauce

⅓ cup semisweet chocolate chips (or finely chopped semisweet chocolate bar)

⅓ cup white chocolate chips (melted)

⅓ cup Kellogs Corn Flakes/Crunchy Nut (crushed into tiny pieces)

1 cup mini marshmallows (or regular marshmallows cut into eighths)

Directions:

1.        In the bowl of a stand mixer fitted with the hook attachment (or a large bowl if kneading by hand), place 1¾ cups of the flour, the milk powder, sugar, yeast*, salt and whisk together with a hand whisk or fork. Add in the oil and whisk together until thoroughly mixed.

2.        With the mixer on low speed, gradually pour in the warm water. Knead together until smooth and uniform dough starts to form.

3.        Transfer the dough to an oiled bowl, and turn it over to get it all covered with the oil. Cover with plastic wrap and place in a warm place. Let it rise until doubled in bulk, 45 minutes to 1 hour.

4.       During the last 15 minutes of rising, place the oven rack to the lowest position and turn the oven to 220 degrees Celsius

5.        Spray a 12inch or 13 inch round pan or a rectangular baking sheet with non-stick cooking spray.

6.       Turn the risen dough onto the pan or baking sheet and spread it evenly with your hand into a 12/13inch circle.

7.        Using the palm of your hand, push the dough to the sides of the pan to create a thicker edge. Using your fingers, make indentation all over the dough, except for the edges.

8.       Brush the dough with the melted butter.

9.       Bake the dough until slightly crisp and pale golden brown, about 10-12 minutes.

10.     Immediately, spread the Nutella over the pizza (leaving the edges bare), then place marshmallows all over the pizza at a distance from each other and finishing it off with a sprinkle of crushed corn flakes.

11.      Place back in the oven, and bake just until the chocolate starts to melt and the marshmallows takes on a golden brown colour, 2-3 minutes. Do not bake for too long or the chocolate will harden and marshmallows will turn brown.

12.     Take out of the oven and drizzle both the white chocolate melt sauce and Hershey’s chocolate sauce all over the pizza and finish with a drizzle of corn flakes.

13.     Cut the pizza into wedges and enjoy right away.

14.     As with all pizzas, it is best served warm out of the oven while the chocolate is still in liquid form. Chocolate will harden over time, especially in cooler environments. Leftover slices can be warmed up in the microwave.

Idea inspired by Max Brenner's Bad Boy Chocolate Pizza.

(recipe adapted from here)

Honey Sesame Chicken with Boiled Rice

This Honey Sesame Chicken with boiled rice is so amazing in part because it is relatively easy and quick to whip up in the kitchen for lunch or dinner. Perhaps one of the easiest main courses to cook up and easily concocted in less than 30 minutes. Just think, you can prepare and be eating this chicken in less time than you can order take out from your favourite Chinese restaurant.

(Serves 4)

Ingredients:

(Chicken)

Chicken breast (500 grams -skin removed and cut into small pieces)

Olive Oil (1/4 cup)

Milk (2tbsp)

Egg White (1)

Flour (1/2 cup)

Salt (a pinch)

Black Pepper (1/2 to 1 tsp)

1-2 Spring Onion (garnishing)

(Sauce)

Soy Sauce (1/2 cup)

Honey (2-4tbsp)

Water (1 cup)

Toasted Sesame Seeds (1-2tbsp)

Crushed Red Pepper (1/2tsp)

Ginger Powder (1/4 tsp)

Cornflour or Corn Starch (2tbsp)

Directions:

1.        Cut up the chicken into bite sized cubes and heat olive oil in a pan, keeping the heat to a medium flame.

2.        While the pan heats, take a bowl and whisk together the milk and egg white.

3.        Add flour to another bowl, seasoning with salt, pepper and whichever herb you prefer (oregano, rosemary, thyme).

4.       Roll the chicken pieces in the egg wash then coat them liberally with the seasoned flour. Once every piece is properly coated, fry in the olive oil until cooked through.

5.        Combine all the ingredients for the sauce in a bowl and whisk together until everything is well incorporated.

6.       When the chicken is properly cooked, add the sauce to the pan, coating the chicken from each side.

7.        Cook for 3-5 minutes until the sauce is the right consistency. Turn off heat and serve immediately over boiled rice.

8.       Garnish with toasted sesame seeds and chopped spring onion.

(recipe adapted from here)

The December Review

I'm not one to usually write up lengthy captions filled with goals and resolutions for the forthcoming year but all I do have to say is that starting this blog was probably one of my best decisions taken in 2014. Putting aside the fact that I may not have been able to dedicate it as much time as I wanted however its provided me with a sense of direction, determination and urge to do more and be more. Cheers to a wonderful and blessed year ahead for all of you lovely people!

Till next time x 

The Law Student Diary

"Why fit in when you were born to stand out?"

-Dr. Suess 

Mango and Lime Parfait

I came across this particular recipe whilst flipping through a local recipe magazine that had this specific dessert as the headlining article. It was it's particular delicate look and the name itself "parfait" that lured me into giving this a go. The dessert itself originates from 19th century France and literally translates to the word "perfect". In other words, this dessert is the perfect conclusion to any social gathering, picnic, dinner party during the hot and tedious Summer months. My best piece of advice in regards to making this dessert is to make this at least a day beforehand and serve directly chilled from the fridge to allow it to retain its mousse-like shape when guests scoop out the parfait from the bowl. Bon appetit! 

(Serves 13-15 people)

Ingredients:

1/2 cup water

1 1/2 tsp powdered halal gelatine

4 ripe mangoes, peeled, pitted; 2 coarsely chopped (about 400g), 2 finely diced

1 tbsp lemon zest

1/4 cup lemon juice

1/4 cup fresh lime juice

1 tbsp lime zest, plus 1 tsp extra

1 cup caster sugar, divided

3 large egg whites

1/4 tsp cream of tartar

1 cup cold thickened cream

Directions:

1. Place the water in a small saucepan. Sprinkle the gelatine over the water and set aside for about 5 minutes, or until the gelatine softens. Stir the gelatine mixture over low heat for about 1 minute, or until the gelatine dissolves.
2. In a blender, puree the chopped mangoes, lemon zest and juice, lime juice, and 1 tablespoon of the lime zest until smooth. With the machine running, blend in the gelatine mixture. Strain the puree through a fine-mesh sieve and into a large bowl.
3. Meanwhile, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar in the mixer bowl on medium-high speed until stiff but not dry. Gradually add 1/2 cup of the sugar, beating until the mixture is stiff and shiny. Whisk one third of the meringue into the mango puree. Fold the remaining whites into the puree.
4. Using the electric mixer with the whisk attachment and clean bowl, beat the cream and remaining 1/2 cup sugar until firm peaks form. Fold the whipped cream into the mango mixture.
5. Toss the finely diced mango with the remaining 1 teaspoon of lime zest and divide half of the diced mango into the bottom of the bowl you intend to serve it in.  Cover and refrigerate for about  half a day, or until set.
6. Cover and refrigerate the remaining diced mango.
7. Divide the remaining diced mango over the parfait mixture after it has set and a sprinkle of lime zest and serve chilled.

(recipe adapted from here)