Tag Archives: mozzerella

Dough Balls Recipe

I love dough balls from the supermarket but they’re a bit too greasy for my liking and I don’t always plan ahead and buy them.  This evening mum was making spaghetti and meatballs and I suddenly fancied dough balls.  I wasn’t going to drive to town and back just for dough balls so I had a look online to see what I could come up with.  Unfortunately I couldn’t really find any recipes that were what I was after so I simply made it up as I went along! 

These aren’t exactly the same as supermarket bought ones, obviously.  They’re bigger, the size of a small bread bun, and the filling escapes out into the dish but they are very tasty!  I made mozerella and garlic as I love cheesy garlic bread but you could just as easily leave the cheese out or use a different cheese if you wanted to.  They took me an hour from start to eating so they’re excellent for just throwing together. 

Dough Balls

Makes 12

250g strong white bread flour
1 tsp salt
1 tsp yeast
150ml warm water
1 tbsp + 1 tsp olive oil
1 ball mozzerella
~60g butter
2 cloves garlic, crushed

– Mix together the flour, salt and yeast in a bowl and make a well in the centre. 
– Add the oil and water to the well and mix well until it forms a soft dough, using your hands towards the end if necessary. 
– Turn out onto a lightly floured surface and knead for a few minutes. 
– Squish the dough out quite flat then add the 1 tsp oil and fold together. 
– Continue to knead until the dough is soft and smooth. 
– Cover and leave to rest while you prepare the filling. 
– Chop the mozerella into chunks and divide roughtly into 12 even piles. 
– Soften the butter (20 seconds in the microwave if straight from the fridge) and add the crushed garlic.  Mix well. 
– Roll the dough out into a large sausage and divide into 12 equal balls. 
– Place the balls back in the bowl and cover while working. 
– Use a rolling pin to roll out each ball to about 3″ diameter.
– Place a portion of mozerella in the centre then a teaspoon of garlic butter on top of that. 
– Gather the edges of the dough and pinch together over the filling, forming a smooth ball. 
– Place the ball in a greased, ovenproof dish seam down. 
– Repeat with each dough ball, leaving a few cm space between each ball. 
– Leave to rise in a warm place for 30 minutes. 
– Bake for 15 minutes in an oven preheated to gas mark 7. 
– Remove from the oven and allow to cool slightly and reabsorb the juices a bit before serving.

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Tomato, Bacon and Mozzerella Focaccia Recipe

First up let’s hear it for cooking with wine.  In this case I did not put any in the food.  Tonight’s menu was pasta with meatballs and tomato sauce accompanied by a focaccia.  The wine was a lovely Montepulciano D’Abruzzo we picked up in Italy.  I apologise in advance for any typos. 

I dithered endlessly over what to cook tonight and eventually I came up with something that I wouldn’t have to go out and buy anything for.  We came home to find dad hadn’t picked any of the cherry tomatoes so we had a nice bowl full of those and the rest was all store cupboard stuff.  The tomatoes were great though, so sweet they almost tasted like plums!  I found out that I only had 200g bread flour so I just used plain flour to round out the whole 500g.  As this is a flatish bread I just made sure it was well worked but I don’t think I’d use plain in any bread that needed the height.  I noticed a definite difference when working the dough. 

I actually made two focaccia tonight, the one with bacon for the three of us and a smaller one for our neighbour without the bacon but with rosemary as she is a vegetarian.  I find that this recipe makes too much for just the three of us but my neighbour is always glad to take spares!

Tomato, Bacon and Mozzerella Focaccia

2 cloves garlic, finely chopped
3 tbsp olive oil
500g strong white flour (I used 200g bread, 300g plain)
7g fast action yeast
2 tsp salt
325ml warm water
1 tbsp olive oil
12 or so cherry tomatoes
3 slices bacon, chopped
1 ball mozzerella, shredded

– Put the garlic and olive oil in a small bowl.  Put to one side. 
– Combine the flour, yeast, salt and water in a large bowl and mix with a wooden spoon until combined. 
– Add the oil and continue to mix.
– Turn out onto a floured surface and knead for 10 minutes until smooth. 
– Place in an oiled bowl an leave in a draft free warm place for an hour or until doubled in size.* 
– Meanwhile quickly cook your bacon bits and leave to cool. 
– Knock down the dough and turn out onto an oiled baking tray. (For two like I did simply slice off about a third of the dough and prep two trays) 
– Press out into a rough rectangle, cover and leave to rise for another 30 minutes
– Heat the oven to Gas Mark 7. 
– Once the dough has risen again use your fingers to poke the indentations into it all over.
– Press tomato pieces and bacon bits into these holes and drizzle with the garlic and olive oil. 
– Bake for 10 minutes then remove from the oven and poke the shredded mozzerella into the indentations too. 
– Return to the oven for 15 minutes. 
– Remove from the oven and serve straight away. 

* I heat the oven on Slow Cook while making the dough then switch it off and put my dough to rise in the oven as the house is quite cool during the day as it starts to get cooler.  I also give it an hour and a half.  When it comes to the second rise I have the main oven heating and put the trays in the top oven so the heat carries up.

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Mozzerella and Tomato Foccacia Recipe

Serves 10

2 cloves garlic, finely chopped
3 tbsp olive oil
500g strong white flour
7g fast action yeast
2 tsp salt
325ml warm water
1 tbsp olive oil
6 baby plum tomatoes, halved
1 ball mozzerella, shredded
sea salt
1 stalk rosemary

– Put the garlic and olive oil in a small bowl.  Put to one side. 
– Combine the flour, yeast, salt and water in a large bowl and mix with a wooden spoon until combined. 
– Add the oil and continue to mix.
– Turn out onto a floured surface and knead for 10 minutes until smooth. 
– Place in an oiled bowl an leave in a draft free warm place* for an hour or until doubled in size. 
– Knock down the dough and turn out onto an oiled baking tray. 
– Press out into a rough rectangle, cover and leave to rise for another 30 minutes
– Heat the oven to Gas Mark 7. 
– Once the dough has risen again use your fingers to poke the indentations into it all over.
– Press tomato pieces into these holes and drizzle with the garlic andolive oil. 
– Bake for 10 minutes then remove from the oven and poke the shredded mozzerella into the indentations too.
– Scatter with a pinch of sea salt and the rosemary. 
– Return to the oven for 15 minutes. 
– Remove from the oven and serve straight away. 

* On a warm day I find that putting the bowl, covered in a teatowel, inside a basket in the conservatory is perfect. 

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Easy Tomato Sauce Recipe

Serves 4

1 large onion, chopped
2 cloves garlic, crushed
2 tins chopped tomatoes
3 tbsp tomato puree
2 tbsp herbes de provence

– Gently fry the onion and garlic with a pinch of salt in oil until soft. 
– Add the tinned tomatoes and half a can of water then add the rest of the ingredients and bring to the boil. 
– Cover and simmer on a low heat for half an hour stirring periodically.*
– Serve with pasta and mozerella. 

* The full flavours will develop in this time, if you’re in a rush just don’t add the extra water and heat until it’s bubbling then serve.

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Bruschetta Recipe

Makes 12

1 Ciabatta

1 mozzerella ball

2 salad tomatoes

1/2 a red onion

2 cloves of garlic

1 tsp basil leaves shredded

olive oil

– Slice the ciabatta on the diagonal into slices about 1.5cm thick and rub a split garlic clove all over. 

– Brush with olive oil on both sides.

– Place on a health grill or very hot griddle or even under the grill.

– Chop the tomatoes, mozzerella and red onion into small chunks and mix together. 

– Crush one garlic clove into the mix and combine thoroughly.

– When the bread slices are thoroughly toasted and crisp place on a plate and spoon a tablespoon of the mixture on to the top.  

– Enjoy!

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