Thanks to everyone who contributed recipes this semester. I hope volunteers and readers have a very merry exam season and a happy winter break. Baking/cooking/eating is an amazing procrastination technique during exams and this week Johanna Tonnon and Susie Krieble bring you some brilliant suggestions for exam season comfort food.
Pita Pizzas
By Johanna Tonnon
These are fun to make with flatmates or friends. I’ve found that pita breads make for great pizza bases, and if you choose the regular pita breads the pizzas will be mini sized, so you can individualise each one. That’s definitely a plus for me, since the toppings I find most delectable (olives, mushrooms, avocado, capsicum, eggplant, random veggie combos) seem to be the ones most demonised by friends. While I have not yet found a veggie, fruit, or other plant-food I don’t like, I don’t expect everyone else to be quite so enthusiastic.
You will need: some small round pita breads, some pizza sauce or tomato puree, and obviously some toppings. Choose whatever toppings you like or have available. Be adventurous – not every pizza has to consist of pineapple, ham and cheese. A café on George Street I went to one weekend had a pizza consisting primarily of roast veggies. Super cool.
Turn the oven on to about 220C. To soften the pita breads put them in the microwave for about 35 seconds. Add the sauce, and pile on your toppings. Put in the oven until everything’s cooked just nicely and your pita bases are crispy on the bottom.
Pita pizzas go really well with a side of pumpkin soup or homemade kumara wedges. A glass of sav adds a nice touch too.
Butterscotch Self-Saucing Pudding
By Susie Krieble
This recipe is perfect for these increasingly chilly Dunedin evenings. Serves 5 (or 3 on a particularly cold night).
Pudding:
2 cups flour
2 ½tsp baking powder
1 ¼ cups brown sugar
1tsp salt
100g butter- melted
1 cup milk
Sauce:
4tbsp golden syrup
3 cups boiling water
50g butter
Mix all the pudding ingredients together until just mixed and transfer to a large oven dish. Melt all the sauce ingredients in a saucepan and mix thoroughly. Pour straight on top of the pudding over a large spoon to prevent indents in the sponge, and place carefully in a 180°C oven. Bake for forty minutes or so until the sponge has risen above the sauce and is golden and thickly sauced. Eat steaming hot with cream for maximum taste or just by itself.
Study Comfort Food
