Holiday pizza lunch with friends



The school holidays just started here in New Zealand so we had a friend over for lunch! At my medemoiselles request I made pizza.

Since I started making pizza dough myself, I haven’t bought any pre-made pizza base. Pizza dough is very simple and you can get super satisfying results! I’ve been making pizzas a few times recently, especially after we bought a pizza stone. If you love making pizza and haven’t got a pizza stone, I strongly recommend it. The result with a pizza stone was great. You get a super crispy bottom and puffed up edges! I think a tip for baking good pizza at home is temperature. I preheat the oven as high as I can. With a super hot pizza stone my pizza bakes super quickly.

The first pizza was a margarita. “Simple is the best”. Simple but good quality ingredients make all the difference. Good pizza sauce, sweet cherry tomatoes, and most importantly fresh mozzarella!!

I put left over salami and olives on a half side too.


The second pizza was Prosciutto and Salad (I didn’t have any rocket!). After baking a basic pizza, add some prosciutto and salad. I love rocket with this pizza.


Normally, (not this time) my mesdemoiselles love making their own pizza. They make faces with the ingredients and have lots of fun.

Home made pizza is great as you can throw anything on it. I normally throw left over veggies from the fridge if it’s not for guests. ūüėÄ

Pizza dough ( makes 3 big pizzas)

400g of high grade/strong flour

70g of hole meal flour

30g of rye flour

150g of wild yeast stater [30%] – recipe here *

* You can replace to 2/3 tsp of instant dry yeast.

10g of salt [2%]

375g of lukewarm water [75%]





Mini baguette sandwich for mini people.


I made these mini baguettes for my mesdemoselles’ school lunch. They love baguettes, especially my older one. I added a little bit of butter in the dough to make it a bit softer for them, but I didn’t find much difference to be honest. Maybe I didn’t add enough? I think my normal baguette recipe is better after all.

This time I made “Tandoori chicken with roast peppers sandwich”. This filling is great with hard (not soft) bread.



I like using a couple of different coloured capsicums, it’s so cheerful and delicious ¬†for the eyes.


Tandoori chicken and roasted peppers sandwich

some baguettes (recipe is here!) for sandwiches

some green salad

for the tandoori chicken

4 chicken thigh fillets

2 tbsp of unsweetened natural yoghurt

1 or 2 tsp of curry powder

1 or 2 tsp of tomato paste (tomato sause)

1/2 tsp of salt

some cumin powder

some coriander powder

some cardamon powder

some chili powder or flakes (I didn’t use this as we have little people)

1 tsp of lemon juice

1 tsp of grated garlic

1 tsp of grated ginger

Method:¬†Stab the chicken thigh fillets a few times with a fork. Put all the marinade ingredients together and marinate the chicken for a few hours. Grill the chicken until it’s cooked through.

for the roast peppers

1 capsicum or 1/2 of two different coloured capsicums (sliced)

1 tbsp of olive oil and some salt and pepper to taste

Method : Heat olive oil in a pan, add capsicum and saute them for a couple of minutes. Salt and pepper to taste.


Galette complete for sunday brunch


Sunday!! ¬†Galettes are from Bretagne in France. A galette is a crepe made of buckwheat flour, usually savoury. When I first had galettes in France, I¬†immediately fell in love. In Japan we say buckwheat is very good for you and I love the taste! ¬†We eat lots of buckwheat noodles called “Soba” in Japan.

Galette is also very easy to make. You can put any left over food from your fridge as fillings. This time, I made very simple “galette complete” which has ham, cheese and egg normally but I added some spinach as well.


Galette Complete  (5-6 crepes)

125g of Buckwheat flour

3g of Salt

1 Egg

75cc of Milk*

250cc of Water (or Cider)*

*You can use only water or cider. (325cc)


140g of Ham

70g of  Emmental cheese (you can use other cheeses)

5-6 Eggs

Some baby spinach leaves (optional)


  • Mix the buckwheat flour and salt in a bowl.
  • Mix all the wet ingredients in a small bowl and add them slowly to the buckwheat mix.
  • Combine them well with a whisk until smooth.
  • Cover the bowl and let it sit overnight. (if you have no time, 1-2h is ok)
  • Heat a frying pan, add a little bit of oil and spread it evenly using kitchen paper.
  • Pour one ladle full of the batter in the frying pan and spread quickly to make a crepe. *
  • When the edge of the crepe gets dry, place spinach, ham and cheese on top. Make a well with the cheese and crack an egg in the middle.
  • Fold the 4 sides of the crepe to make a square shape. (as in the first picture)
  • Put a lid and cook the egg to your preference.

*Be careful not to get the frying pan too hot. If it’s too hot, the batter will harden too quickly and become chunky.

Colourful Focaccia and Fougasse and a bonus sunrise!


I made focaccia with lots of toppings for lunch. It’s very colourful and cheerful! ¬†My mesdemoiselles shouted “Hooray!” when they came in the kitchen in the morning and found out that was for their school lunch. I love roasted vegetables. It smells so nice when you take them out of the oven. You can use any leftover vegetables from your fridge. This time I used zucchini from our garden, butter cup pumpkin,¬†asparagus, cherry tomatoes, green olives, onions and fresh oregano. Colourful peppers, red onions, mushrooms are also great on this.

I prepared the dough the night before and let it rise in the fridge overnight. The next morning I woke up 1.5h earlier than usual. It was still dark outside! Also I could got to see a beautiful sunrise for the fist time in NZ! (not bad this waking up early thing!)



This time I used 500g of flour which is a bit too much for a focaccia for 4 people, so I made 2 fougasses using the same dough and baked them together.

Focaccia (1 big focaccia and 2 fougasses)

500g of  High grade/Strong Flour

250g of  Raisin wild yeast starter (recipe here)

10g of  Salt

340g of Lukewarm water

30g of Extra virgin olive oil

For the toppings

Some vegetables (see the picture above, chop them in small pieces)*

Some green or black olives (keep some for the fougasses)

Small handful of fresh oregano (leaves only, chopped)

2 Sausages (slice them in small pieces)

2 tbsp of  genovese sauce (basil leaves, pine nuts, garlic, olive oil)

Salt and cracked black pepper to taste

Some olive oil to sprinkle

*Hard vegetables such as pumpkin need to be precooked beforehand. (I steam them)

Method for Focaccia

  • Mix all the dough ingredients except the oil in a large bowl. Knead 5 min. Add olive oil and knead again for another 5 min until the dough becomes glossy and well combined.
  • Put the dough in the bowl and cover with cling film. Let it rise in a warm place until it doubles in volume. (I let it rise at room¬†temperature for 1-2h then put it in the fridge overnight)
  • Cut 1/3 of the dough and leave aside for the fougasses. (see below for method)
  • Briefly knead the rest of the dough (2/3) and let it rest for 15 min with a cover. (do not let it dry)
  • Chop up some vegetables and sausages for the topping while resting the dough.
  • Roll the dough on a baking sheet into a flat rectangle of your¬†preferred size. Sprinkle some olive oil and make small holes using your fingers.
  • Cover it loosely with cling film and let it rise in a warm place (app.30‚ĄÉ) for 30min- 1h.
  • Add the topping, gently pressing it down to set it. Sprinkle some genovese sauce and the salt and black pepper. ¬†
  • Bake in a preheated oven at 190‚ĄÉ for 20min-25min.



Method for Fougasse

Divide the remaining (1/3) dough in half. Knead briefly to deflate and make 2 balls. Cover them with cling film and let them rest for 15min.

Roll each ball into a flat oval shape and sprinkle sliced olives on one side of each oval. Fold them in half. Roll them gently to make oval shapes once again.

Loosely cover with cling film and let them rise in a warm place (app. 30‚ĄÉ) for 30min – 1h.

Sprinkle some olive oil and oregano on top. Using a butter knife, make some slits in each one, as shown bellow, to make a leaf shape.

Bake them in the oven with the Focaccia. (190‚ĄÉ for 15min – 20min)



Kumara Twist and Ham-and-Egg Rolls

I made these Japanese style rolls for my mesdemoiselles’s school lunch. These are great for kids school lunches as they’re easy, clean to eat and fun!
Kumara is the name for sweet potato in New Zealand.  I have so much Kumara from my organic vegetable boxes, I have to find creative ways to use them.


200g High grade/ Strong Flour
50g Standard/ All purpouse Flour
20g Sugar
3g Salt
30g Unsalted Butter
3g Instant Dry Yeast
180g Milk

Kumara (Sweet potato) filling

2x Kumara

Peel the Kumara and chop them into chunks. Steam them till soft enough to mash.
Mash the Kumara with butter and a little bit of milk.

Ham-and-Egg filling

2x Eggs
Salt and Pepper or Lemon pepper to taste