Homemade garlic pizza with garden herbs

Ingredients (this should make 3 large pizzas)
400g flour
1 tablespoon dried yeast
1 teaspoon salt
1 tablespoonolive oil
1 cup lukewarm water
topping: (per pizza)
2 tablespoonsolive oil
1 clovegarlic crushed
Oregano,basil (any herbs from garden)

Preheat oven to 200.

In the Kenwood bowl combine flour, yeast, salt and olive oil. Making sure that the water is luke warm pour over flour mixture and stir. Using the dough hook of the Kenwood beat for at least 8 minutes until the dough looks smooth. Brush the inside of a bowl with a little olive oil and place the dough inside (this is to avoid it sticking to the bowl). Cover with a clean tea towel and place in a warm spot for around an hour to rise. Tip the risen dough onto the workbench and knead for 2 minutes. Return to the bowl, cover with tea towel and leave for 15-20 minutes to rise again.  Scatter some flour onto the bench and divide the dough into 3. Roll into thin pizzas. Place onto baking paper.

Mix together the olive oil and the garlic and spread it onto the base of the pizza. Top with herbs. Cook for 10-15 minutes until edges are crunchy.

Roasted potatoes and Jerusalem artichokes with homemade herb mayonnaise


1 kg potatoes scrubbed and cut into bite sized pieces
500g  Jerusalem artichokes peeled and cut into bite sized pieces
¼ cup olive oil
salt and pepper to taste
3 sprigs rosemary
3 egg yolks (room temp)
2 teaspoons Dijon mustard
300ml sunflower oil
½ lemon, juiced
1 teaspoon honey
Salt and pepper to taste
Chopped herbs (parsley, chives, tarragon)

Preheat oven to 200.
Combine all vegies in large ovenproof dish.  Add oil and toss well to coat. Seasonliberally with salt and pepper. Toss again. Loosely cover with foil and bake for 10 minutes.  Remove foil and toss gently. Bake for another 20 minutes or until vegies are crunchy.
Combine egg yolkes and mustard into the food processor. Pulse for 30 seconds. SLOWLY add oil in a slow steady stream. Add  honey, lemon juice,  salt and pepper.  Pulse briefly.  Adjust seasoning and serve in small bowls with potatoes.

Homemade potato gnocchi with napoli and herb sauce

1kg desiree potatoes
1 egg yolk
325-375g plain flour
Salt and pepper

100g butter
1 tablespoon olive oil
2 cloves garlic, crushed
4 silverbeet leaves, finely chopped (stem removed)
1 tin crushed tomatoes
thyme, parsley, basil any herbs of your choice
1 can chopped tomatoes
Parmesan cheese for garnish

Bring a large pot of water to the boil. Place potatoes in pot and cook until tender. Drain and peel. Pass through the potato ricer into a large bowl.  Sprinkle with salt and pepper.  Add flour and egg yolk and work in. Tip onto bench to finishthe kneading. WORK ASQUICKLY AS POSSIBLE. Roll the mix into ropes of even thickness.  Cut into gnocchi shapes. Gently tip into a pot of SIMMERING water.  Let gnocchi rise to the surface.  Lift out with a slotted spoon.
In a pan melt butter and olive oil until frothy.  Add garlic, silverbeet and herbs and stir for 2 minutes.  Add tomatoes and simmer for 15 minutes. Season with salt and pepper. Pour over gnocchi and gently mix. Garnish with parmesan cheese.

Carrot, pumpkin and leek soup

2 tablespoons  butter
1 tablespoon curry powder
10 baby leeks, finely chopped
2 butternuts, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
8 cups prepared chicken stock
1 teaspoon  brown sugar
salt and pepperto taste
chopped parsley (to garnish)

Heat butter in a pot and cook leek until glassy.  Add curry powder and cook for 2 minutes. Add butternut, carrots and stock.  Bring to the boil.  Reduce heat, cover and simmer for 20 minutes,  or until pumpkin and carrots are soft.  Add sugar. Blend until smooth. Season with salt and pepper. Garnish with parsley.

Melt butter and olive oil  until frothy. Add  garlic and silverbeet and herbs. Saute for 15 minutes. Pour over gnocchi. Garnish with parmesan.

Garden green salad with borlotti beans and pita croutons

Lettuce greens
Snowpea shoots
Beetroot leaves
1 can Borlotti beans, drained and rinsed
1/4 cup olive oil
2 tablespoons vinegar
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoonhoney
Salt andpepper to taste
pita croutons:
2 pita breads, split into halves
Olive oil

Wash and spin salad greens. Wash and prepare herbs. Mix dressing ingredients togetherand marinate beans in it. Top greens with beans and croutons.
Pita croutons:
Brush pita on one side with oil. Sprinkle with sumac and salt. Bake until crispy. Cool and break into medium sized pieces.