WEBER BABYQ CHEVRE CHEESE & CARAMELISED ONION PIZZA

When I read this on the blog reader from Breadin5 I had never heard of Chevre Cheese.  It is a soft goats cheese.  The whole idea of mixing it with caramelised onion appealed to me.  The onion is supposed to stay fresh for a few days so I made some yesterday.  I have had the Semolina with Olive Oil Pizza dough ready in the refrigerator for a few days.  I came across a deli that sold the Chevre Cheese and brought it home tonight and made up a small pizza for one adapting from the Breadin5 web site.  I didnt have the plain cream cheese used in the recipe but mixed in some grated pizza cheese.  I used about 2 Tablespoons of the Chevre and pizza mix.  Very difficult to use half an egg so I used a whole one knowing it would cook.  I pinched up the sides of the pizza so it didnt spill out.  I cooked it for 8 minutes in a preheated BabyQ.  It was very nice and I look forward to using the rest of the Chevre Cheese in a similar manner.  

Weber BabyQ Chorizo & Parmesan Tasty Bites

I just love these and have reduced the quantities to make 12 in the Weber BabyQ.  Perfect for Happy Hour or New Year.  Could also be cooked at home or as I have done previously in a Camp Oven that fits the mini muffin tin.

Put a double layer of alfoil and trivet in BabyQ and preheat to 190C

Spray or grease mini muffin tin

Mix:
1 cup Self Raising flour
1/2 teaspoon Baking Powder
1/8 teaspoon chilli powder
Salt and Pepper
1/4 cup grated parmesan cheese
¼ cup parsley or rocket

In another bowl mix
1 beaten egg
½ cup milk
2 tablespoons olive oil

Mix wet into dry only mixing enough to combine.

Divide and spoon  into 12 minimuffins

Bake at 190C 15-18 minutes until brown on top

Cool but can be eaten  warm.

Weber BabyQ Blush Apple Tart

No Knead Dough 

Adapted from the Artisan Pizza & Flatbread in Five Minutes a Day Book

The fridge needed to be emptied a bit to fit the Xmas goodies so I decided to use some of the left over dough from the Skillet Apple Pie and make the tart from the same book.  This I would definitely make again.  I just loved the raspberry flavour with the apple.  It was just the right size for a couple or one.  You might have to go larger or make two for a family.  A dollop of cream or ice cream would have enhanced it but after all the recent cooking I am calorie counting :)

Blush Apple Tart 

For a small 8" tray Adapted from the Pizza and Flat Bread in 5 Minutes a Day Book

1 small orange sized piece of  enriched dough

1 Red Apple unpeeled sliced thinly

1 Tablespoon Apple Sauce mixed with

1 Tablesppon Rasberry Jam

1 tablespoon sugar for sprinkling

1 teaspoon butter to grease tray (or spray) (I used the bottom of a springform pan)

Preheat oven to 350F/180C

Roll or stretch dough 1” thick to fit tray

Fit on tray – I cut the slight excess

Spread over raspberry jam & apple sauce mixture going nearly to the edge and sprinkle with sugar

Put in preheated oven on a trivet with double alfoil layer under

I checked at 20 minutes and gave it another 5

Cool on a wire rack and decorate as desired

I had some dough and a red apple left so I tested how a long rectangular tin would work with the same recipe.  Although I rather like the curled apple in the above version I cut the apple thicker and cooked it for about 5 minutes longer.  The overall browning was pretty even which was a pleasing result.  Whilst most of what I have baked in the Weber BabyQ could be easily done in a camp oven, an advantage for me is the rectangular shape as I dont have an oval camp oven.

Weber BabyQ Skillet Apple Pie

I am having a lot of fun with the Weber BabyQ and my Pizza and Flatbread in Five book.  This was made with an enriched dough and there is another recipe for an apple tart I will try using the same dough but thinner.

Weber BabyQ Apple Pie

Carolyns Outdoor Cooking In Oz

Adapted from the Pizza and Flatbread in Five

Minutes a Day Book – makes two

Dough - Mix

7/8 cup warm water

¼ cup melted butter

¼ cup honey

2 teaspoons dried yeast

2 beaten eggs

2 teaspoons salt

Then add 3 1/2 cups plain flour

 In large lidded not airtight container and put aside with lid on but not sealed for 2 hours and then chill overnight.  It can be used for up to 2 weeks if kept refrigerated.

Put doubled foil over the grill then a trivet and preheat the Weber BabyQ to 350F/180C. 

Grease skillet with 2 teaspoons butter (I used a sizzle platter which fitted perfectly)

Streusel Topping

¼ cup old fashioned oats

¼ cup plain flour

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ cup brown sugar

¼ cup melted butter

Apple Filling

Peel  and Core 3 Green Apples. Thinly slice preferably on a mandolin

Combine with apple

½ cup brown sugar

½ teaspoon ground cinnamon

1 Tablespoon plain flour

1 teaspoon lemon zest

Cut off half the dough mixture and shape into a ball, dusting with flour and stretching the surface of the dough around to the bottom on all four sides.

Flatten dough with your hands and a rolling pin to a 1/4" thick and slightly larger than the pie plate or skillet your using.

Place over plate.

Fill with apple mixture.

Put on Streusel.

Flop overhanging dough over filling

Brush this dough with l teaspoon melted butter and sprinkle with l tablespoon sugar

Check for doneness by inserting a knife to see if apples are tender at about 30 minutes and if dough is browning a bit much cover loosely with alfoil.  Continue cooking checking about every ten minutes.  Mine was ready at 40 minutes.

Cool on a wire rack, cut in wedges, serve with cream, ice cream or custard.

Weber BabyQ Christmas loaf 
(Stollen) made with Brioche Dough 

adapted from Artisan Bread in Five Minutes a Day

  

Makes two loaves - Although I have cooked this in my Weber BabyQ it could be baked in a home oven or as a round loaf or buns in a camp oven.

1 ½ cups dried fruit (plump by covering with hot water for about five minutes then drain and allow to cool)

3/4 cup lukewarm water 

3 teaspoons dried yeast

3 teaspoons salt

1/4 cup honey

4 eggs, lightly beaten

3/4 cup unsalted butter, melted, cooled

3 3/4 cups unbleached all-purpose flour

½ teaspoon cinnamon’

¼ cup of Brandy (cold tea may be substituted)

Egg wash (one egg beaten with 1 tablespoon of water)

Icing sugar to decorate (cherries, nuts optional)

The dough:

1.       Mix water, yeast, salt, eggs, honey brandy and cooled melted butter in a large lidded (not airtight) container.

2.      Mix in cinnamon, plumped dried fruit and flour without kneading, using a spoon, or 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook).  You may need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.  The dough will be loose but will firm up when chilled.

3.      Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.  

4.      Dough can be used as soon as it's chilled after the initial rise but its best to refrigerate overnight.  You can use it over the next 5 days.

The Christmas Loaf (Stollen):

Pull out half of the dough onto a well floured board or pizza peel.

Divide it into 5 equal pieces

Roll each ball into a long sausage I made mine the length of the peel which

is approximately 12 inches.

Join one set of 5 end together dividing them with 3 on one side and two on the other

Pull the outside sausage of the three into the centre now making three on the other side

Take the outside of the bottom 3 and cross it to the centre

Continue taking the outside to the centre in this way until you get to the end and squeeze and tuck under the ends.

Cover loosely and put in a draft free place for 90 minutes if chilled.

When its been resting for 60 minutes put a piece of double foil on the grill plate and using a trivet and a pizza stone preheat the BabyQ for 30 minutes on the 6^th marker from the bottom to achieve a 350F/180C temperature. This will vary in different climates.

Brush with beaten egg and water glaze.

Carefully slide onto the stone

Cook for 30-40 Minutes

Cool completely on a wire rack

You can decorate it with sifted icing sugar

I make a glaze of approx ½ cup icing sugar and hot water to make it just runny and decorate with cherries and nuts.

PIZZA WITH SEMOLINA & OLIVE OIL CRUST

COOKED IN THE BABYQ

It was a wet and miserable for most of the weekend.  It had been suggested to me that I should try a pizza crust containing semolina.  I found one in the Pizza&FB in Five book and altered it slightly by adding 1/3rd cup of olive oil.

Ingredients I used for a batch which should make at least 8 12" pizzas.

2 2/3rd cups lukewarm water

1/3rd cup virgin olive oil

1 Tablespoon dried yeast

1 Tablespoon salt

3 cups of semolina flour (it took one whole packet)

3 1/4 cups of bread flour

Mix water, oil, salt and yeast together in a large container.

Add the flours, I use a danish whisk but a spoon will do.  If you have a 14 cup food processor with dough attachment you can mix using that.  If necessary use wet hands to mix in the last of the flour.

Put into a large container with a lid but not airtight. (I used the container I mix it in)

Put it aside for 2 hours or until dough rises and flattens.  It can be used but it is easier to use and the flavours develop if you refrigerate it overnight.  It will keep up to 14 days refrigerated.

Using the BabyQ I put a double sheet of alfoil, then a trivet, then stone and preheated on full heat (for approx 20 minutes) while I prepared the pizza.

For this one I used an orange sized piece of dough which I roughly rolled out to 1/8" thickness on a well floured pizza peel.  If you dont have one floured baking paper on a board would be fine.

I used sliced pepperoni, mushrooms, grated tasty, parmeasan and slices of boccocini cheese on top.

I turned down the heat two bars and cooked it 12 minutes before I tested it, I decided to then give it 3 more minutes.

This is the best crust I have made to date.

WEBER BABYQ - PRAWN PIZZA

Still reading all the fascinating recipes in my AP+FBin5 Book.  One that caught my eye was a white clam pizza.  Not being a real fan of clams the idea of a white pizza as a change from my usual tomato based ones was appealing.  I used some of the Master Dough I have in the fridge and defrosted some raw prawns from the freezer.  I have never made Bechamel sauce before and used the recipe in the book.  I decided shallots and chilli flakes would add a little zing and so I added those instead of the parsley in the original recipe.  Quite a rich pizza the suggestion of a wedge of lemon to serve with it is a good one.  Be warned I have enough dough for at least four more pizzas but might use some for flat bread.