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Mumsfoodies Making instead of Buying 🍞 Easy & Achievable Recipes 🌹
(17)

22/06/2026

Same Day Pizza no pizza oven 🍕

(makes 4 small or 2 large)

350ml lukewarm water
7g instant yeast
Squeeze honey (about 1 tbs)
500g Strong / Bread flour
1 x tbs salt

Add water to the bowl and mix in the yeast, add honey and mix again. Add the flour and salt and mix well till combined. Cover and rest 30 min.
After 30 min wet your hand and do 4 stretch and folds (you can wet your hands in between each fold) cover and rest 30 min
After 30 min repeat 4 stretch and folds and cover and rest for 1 to 1.5 hours.
Flour the work surface generously and the top of the dough and turn it out. It may take a minute or 2. Sprinkle a little flour on top of the turned out dough and cut into 4 portions or 2 if you want them big.
Slightly stretch each piece and fold them inwards to create a round shape. Pinch the top closed turn them over and shape into a ball. Add to a heavily floured dish, sprinkle more flour on top (a lot so they don’t stick) cover with a damp towel for 45 min. If you want to prepare the night before you can cover airtight at this stage and before resting and store in the fridge.

Once ready heat a frying pan with some olive oil and turn your grill to high.

Shape the dough gently stretching it out. Make sure both the frying pan and the grill are really hot. Add your pizza dough to the pan and drizzle and brush some olive oil around the edges. Once the dough starts puffing up add the toppings and check the base is coloured and crunchy. (This will take 5-7 min) transfer to your grill (top shelf) or another 6-8 min until cooked. Wipe down your frying pan with a damp cloth after each pizza and add fresh oil
If you want to cook in the oven heat to maximum temperature with your baking dish inside, transfer the pizza to the hot dish and cook till ready.

Enjoy D 🫶

19/06/2026

Rustic Ciabatta loaf

430ml lukewarm water (38-40°C)
7g instant yeast
1 tsp honey
500g Bread Flour or AP (min 12% Protien) (I used 50g wholemeal)
10g salt

20-30ml Olive Oil

Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min.

After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour.

Preheat oven to 240C add a roasting dish at the bottom with water to create steam.

Add parchment paper to a large oven dish. Sprinkle generously with flour and pour out the dough. Using the side of your hand push the dough in on all sides to create a rectangle. Do it gently we want to keep as much air and bubbles in as possibles

Flour the top and cover and rest for 15 min.

Bake for 10 min at 240C take the water out and turn the oven down to 190C bake for another 18-22 min. Tap on the bottom to check if it’s ready it should sound hollow.

It will be rock hard when it comes out but will soften as soon as it’s cooling down, don’t panic. Put it straight on a cooling rack to cool.

For best results cool and then eat.

Enjoy D 🫶🏼

19/06/2026

Focaccia Pizza 🍕

375g bread flour
7g yeast
1/2 x Tbs salt
345g lukewarm water

Pizza sauce
1 x tin plum tomatoes
4 x garlic cloves
Salt and pepper and fresh basil.

Mozzarella
Salt & Pepper
Herbs

Mix all the dough ingredients together well (it will be sticky) cover with a plate, tea towel or plastic wrap for 20 min

Fold 12 times as shown in the reel and cover for 1 hour.

Either use a non stick dish or if you don’t like me line with greaseproof paper then add some olive oil, also rub olive oil on your hands

Pour the dough into the dish (you may need to help with your hands) fold twice and rotate 90° then turn over (shown in reel) stretch out slightly from underneath and cover with a baking dish or tea towel for 45 min

If you want to make your pizza sauce now is the time, hand blend the tomatoes, garlic, salt and pepper together and stir in the basil.

When 45 min is done add olive oil, dimple dough, add tomato sauce and dimple again.
Bake at the lower part of the oven for 18 min and then take out and add cheese (I used grated and fresh mozzarella) . Bake again on middle / top shelf for 12-15 min

Let it cool for approx 10 min, take out of the dish and cut

Enjoy D 🫶🏼

18/06/2026

Baguettes 🥖

360ml lukewarm water (38-40°C)
7g Instant Yeast
500g Bread or AP flour (min 12% Protien)
10g salt

Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour.

Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 2 equalish parts. Keep your hands flours when handling the dough and the worktop lightly floured whenever you need.

Fold over 1/3 and the 1/3 on top of that. Roll it up pressing in after each roll until you have about 2 inches left. Lift it up and over and press it sealed. Tuck the ends in and seal them. Place on a floured surface while you do the other one. Once done put the other down and gently roll out the first one a little in the middle and the ends.
Place in your tray lined with parchment paper. I like to spread a little butter over the paper. Sprinkle with flour cover with a tea towel for 20 min.

Preheat your oven to 250C and put a roasting dish at the bottom of the oven with water inside to create steam.

Just before baking use scissors to cut diagonally downwards NOT horizontally. Make sure the cuts are touching all the way to create a line. Overlap each line if you can.

Bake for 10 min, turn the oven down to 190C take the water out and bake for another 15-17 min on the lowest shelf.

Enjoy D 🫶

18/06/2026

Easy Baklava with Puff Pastry

⚠️ this is not traditional baklava, traditionally layers of filo is used and sugar syrup.

1 x sheet puff pastry

Filling:
100g pistachios blended fine
50g walnuts blended chunky
1/4 x cup honey
30g melted butter
1/4 tsp orange blossom or rose water

Topping:
1 x egg yolk
Drizzles of honey
Some of the pistachios

Preheat oven to 180C

Mix all the filling ingredients together except for the walnuts and a bit of the pistachios to sprinkle at the end.

Cut your puff pastry into 3 lengthways, take one strip and add 1/3 of the pistachio mix to the right side as shown in the reel and then top with some walnuts, roll the pastry over, tuck it in and roll over again, repeat this process with the other 2 strips of pastry. Put them on a baking sheet with greaseproof paper next to each other and brush with the egg, bake for 27-30 min until golden and flakey. Don’t be tempted to take it out early even if it looks golden. Hang tight for a better bake

As soon as it comes out of the oven drizzle with honey generously or as much as you want, sprinkle with pistachio and allow to cool.

Enjoy D 🫶

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