September 3, 2015

Forgo the usual route and treat Dad to something memorable this Father’s Day – after all, he probably has enough socks and undies and world’s greatest Dad mugs to last the next few years!

Get out and about

Nothing beats quality time spent together. If he’s a golfer, register him and any junior players in the family for the Lynwood Cup on Saturday 5 September. On Sunday enlist the kids’ help to pack a picnic, making sure to include some of his favourite treats, and head down to the river for a day of fishing, canoeing or kayaking.

Or hop in the car and head to the Australiana Pioneer Village for Father’s Day & Old Skills Day. The village recreates the atmosphere of rural Australian life 100 years ago. With shearing and blacksmith demonstrations, horse and carriage rides, damper and scones, and the 1800s village to wander through, there’s something to please boys (and girls) of every age. Family entry is $15, and some activities are extra. See www.theaustralianapioneervillage.com.au for more information.

Kids in the kitchen

They say the way to a man’s heart is through his stomach, so help the kids whip up a special lunch. This recipe for calzone (‘pan pizza’) comes from Julie, who says it’s a sure-fire way for little ones to impress Dad – with a little help from Mum.

“I use this easy bread dough recipe to make calzone, but it’s very versatile,” says Julie. “You can also use it to make fresh pita bread, focaccia, cheesy naan and quick
bread rolls.”

Julie’s tips? Make the dough in the morning and then leave it in a covered bowl until lunchtime. The 10 minutes of kneading is the most crucial step.

For the dough:
3 cups plain flour
1 sachet dried yeast
½ tsp salt
3 tbsp olive oil
1 cup warm water

Method
1. Mix the flour, yeast and salt together in a bowl, and create a well in the centre.
2. Add the warm water and oil to the well.
3. Mix with a butter knife until combined. (It will look dry at first.)
4. Once the dough has come together show the children how to knead, then get them busy kneading for 10 minutes.
5. Place the dough back into the bowl and cover it with a damp tea towel.

For the calzone filling:
2 cups grated pizza cheese
2 cups diced ham
2 cups finely sliced mushrooms
8 tbsp pizza or tomato sauce
Sliced olives (optional)

Method
1. Place the dough on the bench and roll it into a long sausage.
2. Cut dough into eight pieces.
3. Roll one piece of dough into a circle approximately 25cm in diameter. Keep the other pieces covered until you’re ready to roll them.
4. Brush with tomato sauce and assemble the cheese, mushrooms and ham onto half of the dough.
5. Lightly brush the edges of the dough with water.
6. Fold the plain dough over the ingredients to create a half-moon shape.
7. Before you seal the edges, give the pizza a gentle ‘tap’ with the rolling pin to remove air bubbles, then pinch the edges to completely close the pizza.
8. Cook over a moderate heat in a covered fry pan with a small amount of both olive oil and butter. Cook until each side is golden and crispy, approximately three to four minutes per side.

Makes eight calzone.

Expect more at Vermont

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