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Homemade Takeaways

Homemade Takeaways

Hotdogs (corndogs)

For six Hotdogs
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder, rounded
1/8 teaspoon salt
1 large egg
1/2 cup whole milk
Vegetable oil, for frying
Tomato sauce

EQUIPMENT:
popsicle sticks

for 8 Hotdogs
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
3 Tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup whole milk
Vegetable oil, for frying
Tomato sauce

Tomato sauce

Precook sausages in a pot of water, heating until just on the boil, remove the sausage and leave in a bowl to cool.

Cook fries, leave in oven to keep warm.

Insert a popsicle stick into the end of each hot dog, leaving 2 1/2 cm’s visible. Thoroughly dry off the hot dogs with paper towels.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. Pour the batter into a tall glass.

Heat oil in a deep fryer until it reaches 180ºC. Line a plate with paper towels.

Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate (while it is cooking Repeat with two more, then lift the first one out of the fryer, repeating the process with the remaining hot dogs. Serve immediately.

Then before serving, submerge the hotdogs in Tomato sauce, and serve.

Homemade Takeaways

Hamburgers

2 tbsp olive oil
1 onion, diced
600g prime minced beef
dash worcestershire sauce
1 tbsp tomato relish
sea salt and freshly ground black pepper
1 egg, lightly beaten
2 slices bread, crumbled
4 soft burger buns
fillings: lettuce, tomato, grated carrot plus all the good stuff like chutney, cheddar cheese, crispy bacon …

Heat 1 tbsp oil in pan over medium heat and cook onion for 5 minutes until softened and lightly coloured. Set aside to cool completely.
In a medium bowl, mix mince with worcestershire sauce and tomato relish and season with salt and pepper. Add cooked onion, egg, breadcrumbs, and mix well.
Take a small spoonful of mixture and cook this to test the seasoning. Adjust if necessary.
Shape remaining mixture into 4 large patties with your hands. The patty should be slightly larger than the bun, as it will shrink when it cooks.
Place the shaped patties on a flat plate, cover and refrigerate for 30-60 minutes to help them become firm.
Place a large heavy based pan over high heat, add 1 tbsp oil and gently place burger patties in pan. Reduce heat to medium and cook burgers for 5 minutes on one side, then carefully flip over to cook the other side. Place a slice of cheese on top of each, to melt as the burger cooks. Cook on second side for a further 4-5 minutes.
Split bread buns in half and warm the buns in the oven slightly, then assemble.

Serves 4.

Homemade Takeaways

Pizza (yeast dough)

1 c warm water
1 tsp sugar
1 tsp active yeast

1 tbsp olive oil
1 tsp salt
2 c high grade white flour

Pizza ingredients:
Sauce – 2 Tbsp Tomato sauce, 1 Tbsp tomato puree
1 1/3 c grated cheese of choice
1 c pineapple pieces
125 g ham, chopped

Prep:
Heat 2 cup jug till warm. Warm frozen yeast. Preheat warm place.

To make the dough:
Pre-boil a kettle with water, add 70 ml of the boiled water to a heatproof 2 cup measuring jug, add cold water to the one cup mark. This should now be luke warm. Add the sugar, stir to dissolve. Now add the yeast, stir. Set aside in a warm place (in a 50 C oven) for 5-10 minutes until frothy.
In a medium bowl add salt, then flour and oil. Make a well.
Add the yeast water. Mix with a kitchen knife until ingredients form a soft dough.
Set aside in a warm place for 5 minutes.

Turn dough on to a lightly floured surface. Knead a few times.
Pre-heat oven 230C.
Lightly grease a pizza or oven tray with olive oil. Place the dough on the greased tray, pressing dough out to a 30 cm diameter circle, or the pizza trays edges. Let rest for 5 mins while preparing topping.
Top with topping alternating half. the pineapple, ham and cheese, rest for a further 5 minutes before cooking.
Bake for 15 – 20 minutes until golden brown.

Topping options:
1 c diced ham
1 c drained canned unsweetened chopped pineapple
1 c cooked shredded chicken
1/2 400g can kernel sweet corn or cooked frozen corn
1 c Mushrooms
1 x 400g can of tuna in brine or spring water
3 medium tomatoes chopped thinly

Mushroom and ham
thinly sliced red onion
thinly sliced tomato
lots of thinly sliced mushrooms
strips of thinly sliced ham (shaved ham is too thin)
capers (optional)

Meat-lovers’
thinly sliced mushrooms
strips of salami
strips of ham
strips of bacon

Pizza cheese mix
You can buy pizza cheese mix but to make your own blend, use grated yellow mozzarella, grated cheddar or edam, and a handful of grated parmesan. You will need about 400g of the mix for two trays or four pizzas.

Homemade Takeaways

Pizza base (scone type)

1 1/2 c flour
1 1/2 tsp b/powder
pinch salt
4 tbsp butter

Mix dry ingreds. Rub in butter. mix to a good dough with milk (approx 1/2 a
cup). Roll out to required size, add topping of choice. Bake 230°C approx 20
mins.