Winter Warmer Recipes

Maleny Cooking School is a great place to spend a day – learn a few new things and enjoy a delicious lunch!

Thin Crusted Pizza with Pesto &
Buffalo Milk Cheese

Pizza Base

Sour Dough Starter or Bakers Yeast
• 3 cups 00 flour or wholemeal flour
• 1½ cups warm purified water
• 1 tbpn sea salt

Topping
• 3 tabspns pesto
• 1 cup red capsicum strips
• 6 slices butternut pumpkin grilled
• 1 cup ground parmesan
• 1 cup buffalo mozzarella grated
• 2 tbsp torn fresh basil or parsley
• sea salt & black pepper to taste

Pre-heat oven to 220C
In a large bowl stir yeast into warm water & sugar, or
conversely add sour dough starter to flour & water.
If using bakers yeast place bowl in warm place & stir
yeast mix until it foams up, ensuring a powerful rise.
Then add in sifted flour & salt, working into a dough
& kneading until smooth & stretchy. Place in a covered
bowl & allow to double in a warm place.
“double, double, toil and trouble,” as Macbeth’s
witches warned us. The alchemy of food is with us if
we take the time to be part of it & forget the fast food
shortcuts.
Whilst our dough is rising use your griller to precook
our chorizo & then slice into fine rings & drizzle
with fresh lime before scattering over our pizza.
Likewise grill eggplant, pumpkin & capsicum with a
little oil to get a smoky blackened edge effect.
Roll out a ball of dough to a very thin consistency to
cover your pizza tray. Gently spread pesto over base
& arrange vegies, cheeses,
Bake for 10 to 15 minutes until crispy edged &
sprinkle with fresh herbs, black pepper, slice & serve.
Serve with a salad of rocket leaves & balsamic.
Serves 4.
©Sacred Chef

Spanish Omelette

• 1 tbs extra virgin olive oil
• 6 potatoes, thinly sliced
• 1 onion, thinly sliced
• 4 garlic cloves, crushed
• 1/2 tsp sweet paprika
• 6 eggs
• Salt & freshly ground black pepper
• 2 tbs roughly chopped fresh continental parsley

In a frypan saute your potatoes in olive oil until just
tender before adding in your onions, garlic, salt and
cooking for a further 5 minutes. Beat eggs and paprika,
pepper, salt in a bowl before pouring over potatoes
and onions in the frypan. Turn the heat down
low and put a lid on pan, cook until eggs begin to set.
Flip omelette over in pan and cook the other side for
a further 5 to 10 minutes on a very low heat, Allow to
cool and serve warm or chilled with roast garlic aoli.
©Sacred Chef

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