Coming Un Stuck – Review, recipe and giveaway
September 19, 2017 by Jenny
Coming Un Stuck: Recipes to Get
You Back on Track by Sarah Tuck is for those times when cooking
and eating well can make its way down on our evergrowing long lists
of priorities. No one is immune from the inevitable ups and downs
of life, but this book is here to help, with easy, flavour-packed
recipes to get you through those times. From wholefoods to comfort
food, the focus here is on reliable, delicious, stylish recipes to
enjoy alone or share with family and friends.
Sarah states in this article from Stuff, “I had been working for Annabel Langbein doing recipe development and styling, and wanted to have a creative outlet, where I could practice my photography and styling (in my own style), and share my recipes with others.” One glance at her website and you will see just how beautiful her dishes and photography are and her new book reflects her style brilliantly.
With crave-worthy recipes for Fat-arse banana, oat & ricotta hotcakes with maple butter, Japanese chicken curry balls, and White chocolate, macadamia & caramel slice – your breakfast to dessert are easily covered.
Sarah is sharing one of her recipes with our members today, the Salmon pizza for one. The author is also generously offering two copies of this book for our members in NZ and AU. Scroll down to our giveaway below to enter.
Salmon pizza for
one
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
Some of the best things in life are so bloody simple aren’t they? Sunshine, fresh air, a good laugh with friends, a swim in the sea – for me this pizza also makes the list. No pressure to make your own pizza bases for this if you can’t be faffed, thin ones from the supermarket are totally fine!
Pizza dough: Makes 4 bases (3 for the freezer)
- 4 cups 00 or high-grade (bread) flour
- 1⁄2 tsp salt
- 1 1⁄2 cups tepid water (+ 2 tbsp extra if needed)
- 1 tsp caster sugar
- 8g sachet dried yeast
- 1 tbsp extra virgin olive oil
For the salmon pizza:
- 1⁄3 cup grated mozzarella
- 1⁄3 cup finely grated parmesan
- 100g sliced smoked salmon
- 60g buffalo mozzarella, drained on a paper towel
- 1-2 tbsp capers
- 1 tbsp chopped fresh dill
- 1 small lemon, quartered (optional)
Mix flour and salt together in the bowl of a big mixer or a big
bowl. Put water in a jug, whisk in sugar then gently stir in yeast
and leave to sit for 5 minutes until the mixture has a frothy
top.
Stir into our with olive oil, then either mix by hand, or use a
mixer with a dough hook to bring the dough together and knead for 5
minutes (longer by hand – tip out of the bowl and give it at least
10 minutes of kneading!) until it is smooth and elastic. Put into a
bowl greased with a little extra olive oil, cover with plastic wrap
and leave to sit in a warmish spot for 45 minutes.
Remove from the bowl, knock the air out and knead a minute or two
further. If the dough feels extra sticky, knead lightly on a
floured bench or board until the flour is incorporated and the
dough feels smooth and glossy. Divide it into 4 balls and cover
with plastic wrap again or put in sealable plastic bags and pop in
the freezer for at least 2 hours, which I find helps to ‘settle’
it. You can now use the dough or freeze it until you are ready to
use it. Be aware that it may try and escape from its plastic
wrappings in the fridge! Each ball will make one largeish pizza – I
always save a few pieces for (ahem) breakfast.
Preheat the oven to 230 ̊C and put an oven tray in
to heat up
(or use a pizza oven and/or pizza stone if you have them). Sprinkle
a little flour on a piece of baking paper and
roll the dough out
directly onto it, then pop in the freezer for 20 minutes. Sprinkle
the grated mozzarella and parmesan over the pizza base then top
with smoked salmon. Tear the buffalo mozzarella into
tablespoon-sized chunks, dot over the pizza then season with salt
and pepper. Carefully slide the prepared pizza onto the very hot
oven tray and cook 12-15 minutes until golden. Sprinkle with capers
and dill, then squeeze over a bit
of lemon juice if you
like.
Serve with a green salad and a glass of your favourite wine.
The author is offering two copies of this book to EYB Members in New Zealand and Australia. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 25th, 2017.
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