Pizza time!

RECIPE for one pizza or 3 smaller ones



180 g white pizza flour (00 strong white flour) + 30 g when kneading
125 ml lukewarm water
10 g fresh yeast(room temperature) or 5g instant
sugar, one pinch
1 tbsp olive oil
salt, one pinch
oregano(dry), one pinch, optional
basil(dry), one pinch, optional

1.Crumble fresh/dry yeast with pinch of sugar, lukewarm water and a 5 tbsps flour.Stir and leave to foam for 10-15 minutes

2.Mix the flour and salt in a bowl, add olive oil, oregano and basil.Add yeast mixture and mix with a wooden spoon, when the mixture comes together start kneading it using your hands.Add some more flour if the dough is too sticky.Knead for around 5-10 minutes until the dough is very soft.(trust me you will feel the difference). Cover the bowl with a cotton tea towel and leave to rise somewhere warm, but NOT hot, until dough has doubled in size – it takes around 1 – 1 and a half hour.(remember yeast dough doesn’t like draughts!)

3.Preheat the oven 190 C/170 C fan /Gas 5

4.When the dough doubled in size, put it on a lightly floured surface and knead for another 2-3 minutes,roll it out into a large circle or 3 smaller oval shaped bases and place on a baking tray, previously sprinkled with flour.

5.Spread with the sauce, top it up with your favourite ingredients. I love it with parma ham, red onion, mushrooms, buffolo mozzarella and cherry tomatoes.

6.Bake for around 20 to 30 minutes.


2-3 large tomatoes, sweet variety
sea salt
freshly ground black pepper

Boil water in the kettle. In the meantime cut a cross on the bottom of each tomatoes and place them in a big bowl. Cover with boiling water and leave for around 1 minute, after that time, the skin should start peeling off in the cross area. If not, you can leave it for extra minute – it will depend of how ripe the tomatoes are. Drain the water and remove the skin, then chop the tomatoes and place in an iron pan. Cook for around 15-20 minutes, stirring from time to time, until it transforms into a thick sauce. Season to taste and leave to cool. It’s delicious!


French classic –  BRIOCHE is nothing else than bread enriched with eggs and butter with a very thin crust and tender crumb.”Light and airy” are the two perfect words to describe it.

RECIPE for 24 small croissants



15 g fresh yeast(room temperature)or 7 g instant (go fresh!fresh!fresh!)
70 ml lukewarm milk
300-350 g bread flour
2 eggs(room temperature)
3 tbsp sugar
100 g butter,soft
strawberries,cut in quarters
strawberry jam(optional)

1 egg, beaten,
almond flakes, handful

1.Crumble yeast into a  bowl add 2 pinches of sugar, lukewarm milk and 2 tbsp flour.Mix until smooth and let it rest for 10-15 minutes.It should be bubbling and foamy after that amount of time.

2.Sift 300g of flour into a large bowl and add yeast mixture ,combine using a wooden spoon.Add lightly beaten eggs and sugar.Mix till the dough comes together.Add a little flour onto a flat surface and knead the dough for around 3 minutes adding just a little flour at a time.The dough should be quite sticky.

3.Place dough back into the bowl and add soft butter.Mix the butter into a dough using your hands until it’s completely incorporated and knead for about 10 minutes.Cover the bowl with a cling film and place in the fridge for around 10 hours or overnight.

4.Next day ( or after 10 hours ) sprinkle a little flour on a flat surface and place dough on top. Cut dough in half.Roll out first half into a circle. Using a sharp knife cut dough into 12 pieces.Add a teaspoon of strawberry jam(optional) and a piece of fresh strawberry to the base of the triangle. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed.Place (seam-side down) onto a parchment lined baking sheet.Beat the remaining egg and brush a generous amount over each croissant, sprinkle with almond flakes.
Let it ”grow” for 30 minutes.Do the same with the second half of the dough.

5.Preheat the oven to 180 C/160 fan/Gas 4.Bake for 18 minutes.When they get too ”brown” I cover them with aluminium foil and carry on baking.





I LOVE making yeast dough!Whether it is bread, sweet buns or challah. There is something really magical about the whole process.Like Gordon Ramsey said ” You can switch of and loose yourself in it”.And I might be weird but I find it relaxing…..although kneading is blo*** hard work!!

RECIPE for 2 challah breads


250 ml tepid water
25 g fresh yeast or 8 g instant (I highly recommend fresh!), room temperature
5 egg yolks, room temperature
2 tbsp sunflower or rapeseed oil
4 tbsp sugar
550 g  white bread flour
1 tsp salt

beaten egg
sesame or poppy seeds

1. In a large bowl, sprinkle yeast over barely warm water. Beat in sugar, oil,egg yolks, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into six and roll into long strands about 1 1/2 inches in diameter. Pinch the ends of the six strands together firmly and braid a challah.Grease two baking trays and place finished braid on it. Cover with towel and let rise about half an hour.

3.Preheat oven to 180 C/Fan 160 C/Gas 4

4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with sesame or poppy seeds if desired.

5. Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack before slicing.

I do recommend go on to YOU TUBE and look for some videos how to braid a challah.