Exercising Together, Cooking Together, Feasting Together

 

Introducing my pride and joy … my big mama’s bike and my way of trying to get fit. I can carry 2 kids, one in the front and one in the back. We turn heads as we cruise along, I like to think it’s because people are admiring my super mumness, but my husband tells me it’s because we look super dangerous!

However, I feel like I’m winning, as we cruise down the hill to the farmer’s market, on a Saturday morning, with the kids joyfully squeeling “wheeeee”. Of course it’s a different story when we’re puffing and panting back up the hill, and the kids whining “I’m tired, I’m cold … are we there yet”

Last Saturday we gathered our supplies at the Douglas Farm
er’s market, hauled them home, and cooked a feast together.
I discovered, when it comes to child led eating there are no rules. Dinner can be eaten at breakfast time, and green vegetables will only be eaten if they’re swimming in 13 year old balsamic vinegar … go figure!

Dinner was a mix of everything. The kids were delighted with themselves as they pulled out different bits and pieces from the fridge and cupboards. I was amazed they ate things they would never have eaten if I had presented them on a plate. The fact they were so involved in the process, we all really feasted together. Although, I feel this may be a one off event, when I was left with the clean-up!

We had spiralised beetroot, cucumber in red wine vinegar, pomegranate, pistachios, scrambled eggs (my 6 year old’s speciality) and of course homemade pizza.

I love this pizza dough recipe, as it’s so simple and versatile. I like the egg in it, as it makes it a bit more substantial.  it makes a great flatbread by just rolling it out and brushing it with olive oil and a sprinkling of sea salt flakes; or brush with garlic butter.

I find bread baking so tactile for little hands as they knead the dough and I don’t think there’s a kid that wouldn’t eat fresh bread or pizza just out of the oven

Ingredients

220g white spelt flour (or strong flour)

40ml olive oil plus extra for oiliing the bowl

1 free range egg

7g sachet dried yeast

1/2 tsp salt

1/4tsp sugar

75ml lukewarm water

Toppings of choice: we used pasata, mozarella and chorizo

Method

  • Place the flour, yeast (on one side), salt (on the other side) and sugar in a bowl.
  • Measure the oil and warm water in a jug and beat in the egg.
  • Stir the liquid into the dry ingredients until it forms a soft sticky dough.
  • Knead the dough on a lightly floured surface for 5 minutes by hand or 2 minutes with the dough hook in a stand mixer until it has become smooth and elastic.
  • Oil the bowl and place the dough back in. Cover with a clean tea towel and let it to rise (or put it to bed, as my daughter says) for 1 hour.
  • Once the dough has risen, knock back and knead by hand for 1 minute.
  • Half  the dough and roll each piece out to about 5mm thickness or as thin as you want.
  • Let rest for a further 15 minutes and then add your pizza toppings as you wish.
  • The trick to baking pizza is to get your oven as hot as you can, and to heat your tray up in the oven. I got myself a cast iron crepe pan from Iago’s in Cork, for about €30, and I find it really great for baking pizza, as well as pancakes. I transfer the rolled out dough onto my hot pan and then quickly add the ingredients. Into the hot oven for about 10 minutes or until the cheese starts to bubble.

Enjoy!

Is mise le meas,

Richael

 

 

 

 

 

 

 

It's only fair to share...Share on Google+Share on FacebookTweet about this on TwitterEmail this to someonePrint this page