Queenie's is an unassuming little neighbourhood cafe, which sits in Freeman's Bay, Auckland. I'd heard consistently good things, and whilst I didn't rate the scrambled eggs I ordered yesterday that highly, the accompanying tea smoked salmon was a highlight and the sourdough toast they were served on was delightfully fresh. The meals of my dining companions were all given good reviews - cassoulet, huevos ranchos and delicious looking granola. It's a small but well formed menu, and the ability to build whatever breakfast you like out of an inspired list of sides essentially makes the breakfast menu limited only by your imagination (or how much you may have had to drink the night before).
|Queenie's Lunchroom 24a Spring St Freeman's Bay Auckland|
Back at home in the afternoon and Mum was making pizza. She'd bought a pizza stone ages ago, for about $15 from Briscoes, and has since mastered her dough to produce an exceptionally cheap and easy alternative to takeaways.
The dough recipe used is from Sabato in Mt Eden (a gourmet food store at 24 Normanby Road), and you can top your pizza with whatever you fancy. Ours were Watties Pizza Sauce over the base - then mozzarella, thinly sliced roasted capsicum, some strips of prosciutto and a little red onion and a little fresh tomato. You blast them on the pizza stone in a hot oven until they're done to your liking - this takes about10-15 minutes.
2 1/2 tsp active yeast granules
3/4 cup warm water
pinch of sugar
2 cups plus a little more '00' flour
1 tsp sea salt
3 tbsp extra vrgin olive oil, plus extra for the bowl
Mix the yeast with the sugar in 1/2 cup warm water. Leave for about 5 minutes or until foamy. In a food processor blitz 2 cups of flour and the salt. Then, with the machine going, add the yeast mix, the olive oil and the other 1/4 cup of warm water. Process until the mixture forms a ball and add more flour little by little if the dough is too wet.
Process for another 30 seconds and place the ball of dough in a bowl brushed with olive oil, turning to coat. Cover with shrink wrap and a tea towel. Leave in a warm place for about 1 - 1 1/2 hours, or until doubled in bulk.
Lightly dust your bench with flour and roll out dough as thinly as you like and top with ingredients of your choice.
Cook in a really hot oven (240*C) in a pan, or on a pizza stone if you have one, until it has cooked to your liking - thin ones take about 10 minutes. I love a classic margherita - tomato, buffalo mozzarella and basil, and then a drizzle of chilli oil once it's out of the oven. If you prepare the dough early in the afternoon you have yourself a quick and delicious authentic Italian dinner. Serve with a rocket, parmesan and balsamic salad - bellissimo!