Helen Jackson's pizza and hokey pokey ice cream recipes - 5 July
Hokey pokey ice cream
Preparation: 15 minutes
Cooking time: 8 minutes
Makes approximately 1 litre
4 tbsp sugar
2 tbsp golden syrup
1 tsp baking soda
500ml (2 cups) cream
1 tsp vanilla extract
395g can sweetened condensed milk
1. Place sugar and golden syrup in a saucepan and stir
constantly over a low heat until the mixture comes to the
2. Boil for 5 minutes over a gentle heat, stirring occasionally and making sure it doesn't burn.
3. Remove pan from the heat and add the baking soda, quickly stirring until the mixture froths. Pour the hokey pokey straight away onto a baking paper lined tray and allow to cool. Once the hokey pokey is solid then break into rough chunks approximately 2-3 cm long.
4. Whip cream with vanilla until peaks form when the beater is lifted from the bowl. Gently mix in sweetened condensed milk and hokey pokey pieces.
5. Pour into a 2 litre plastic ice cream container, cover tightly and freeze overnight or until firm.
TIP: You can use the cream and condensed milk base and add other flavours such as chocolate chunks.
Preparation: 30 minutes
Cooking time: 25 minutes
Makes 2 pizzas
3 1/2 cups high grade flour
3 teaspoons yeast granules
1/4 tsp sugar
1 cup warm water
2 tsp salt
2 tbsp olive oil
400g can crushed tomatoes
2 cloves garlic, finely chopped
1 tsp dried oregano
2 tbsp tomato paste
1 tsp sugar
200g shaved ham
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1. Sift 3 1/4 cups flour into a bowl and make a well in the
centre by pushing the flour to the side of the bowl and leaving a
hole in the centre.
2. Dissolve the yeast and sugar in the warm water and pour into the well, mix a little and then sprinkle over the salt and olive oil.
3. Mix the dough into a ball and knead for 7 minutes, adding extra flour if dough gets too sticky. Place the dough in a lightly oiled bowl and cover.
4. Place the bowl in a warm place and leave for 1 1/2 hours or until dough has doubled in size.
5. Meanwhile, place tomatoes, garlic, oregano, tomato paste and sugar in a small saucepan and bring to the boil. Simmer for 5-10 minutes until sauce has thickened and reduced. Set aside to cool.
6. Preheat oven to 220 C. Roll the dough out into 2 circles approximately 28cm in diameter and place on oiled pizza pans or oven tray. Cover with cooled tomato sauce. Top with shaved ham and then scatter with grated cheeses.
7. Cook for 12-15 minutes until base is golden and crisp and cheese melted and bubbling.
TIP: Many cake mixers have a dough hook attachment that will do the kneading for you.