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Everyone seems to have this odd perception that pizzas are one of the most fattening, unhealthy meals you could possibly ever eat. If you order one from a late night takeaway, this may well be the case, but there are a few simple tricks that you can put in place to make sure that your own homemade pizzas don’t add inches to the waist:
- Difficulty: Easy
- Serves: 4
- Prep: 30 minutes
- Cook: 15 minutes
- 250g strong white flour
- 250g wholemeal flour
- 1 sachet dried yeast
- 2 tsp salt
- 2 tbsp olive oil
- 250ml luke warm water
- 4 tbsp tomato purée
- handful chopped ham
- handful spinach
- handful cherry tomatoes, halved
- handful sweetcorn
- handful cheddar, grated
- Put the flour, yeast and salt in a large bowl and mix together. Stir in olive oil and water to form a soft dough.
- Turn out the dough onto a well floured surface and knead for approximately 5 minutes. Leave to rest in a warm place for roughly 1 hour.
- Once the dough has risen, roll it out to a 30cm circle and bake in the oven (220°C, 200°C fan, Gas 7) for 5 minutes to crisp off.
- Remove from the oven and spread over the tomato purée. Top with as many ingredients as you like but remember not to go overboard with the cheese! Bake for another 10 minutes.
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When BBC Good Food called this Chocolate and Salted Caramel Mousse Cake ‘decadent’, they really meant it! I don’t think I’ve ever spent so much money on ingredients to make a cake before, but this might just have to be one of my very own proudest bakes.
I’m not going to lie though, this wasn’t one of the easiest cakes to execute so I wouldn’t recommend it to someone who hasn’t got that much experience (especially considering how I’m away from home and had to conjure this beast up without my beloved electronic scales, absolute #nightmare)!!!
Now on to the actual recipe review. This recipe does not, I repeat, does not, need nearly as much light brown soft sugar, cocoa powder or finely chopped dark chocolate (for the ganache) as it suggests. Unless, of course, you’re hoping to live a short
but happy life. 500g of sugar is just ridiculous and I’m sure I only put in about half of this and my cake turned out fine, same goes for the cocoa and chocolate.
My one disappointment with this cake was that I couldn’t taste the salted caramel. Even though the recipe overindulges in regards to the cake mixture and ganache, it leaves you having to spread across your caramel rather sparingly. More caramel is a definite must if you want to try baking this beauty. Otherwise, you will end up wasting your time patiently standing by the cooker to make sure your sugar doesn’t burn, for absolutely nothing.
Overall though, I have to say this was the ultimate guilty pleasure and it’s so enormous that I still have leftovers four days later (and it hasn’t even gone as dry as a boot yet)! It stays moist, it’s full of chocolate and double cream, and it’s one of the best cakes I’ve ever made. If only I knew, I would’ve saved it for Easter lunch to have with friends and family (and to show off, of course). Oh well, I guess I’ll have to finish it off all on my own!