Date Archives January 2015

Lunchbox ideas: Leftover Pizza Scrolls Recipe

Pizza Scrolls

It’s back to school and back to work for most of us, and time to refresh that lunchbox! Inspired by a couple of magazine ideas that I’d read, I’ve created a recipe that produces fluffy scrolls filled with your delicious pizza toppings, and uses up leftover ingredients in the fridge!

And it’s no harder than rolling up your favourite pizza.

Leftover Pizza Scrolls Recipe


Leftover Pizza Scrolls
Recipe Type: Kid friendly, Easy, Freezer Friendly
Author: Tammi Kwok
Prep time:
Cook time:
Total time:
Serves: 24 scrolls
These pizza scrolls are a perfect way to involve the kids with making their own lunches AND use up leftovers in the fridge! It’s also freezer-friendly, which means that you’ll also get easy breakfasts on the go, if it even lasts that long!
  • [For the bread]
  • 2.5 cups strong flour, plus extra for adjustments
  • 1 tbsp dried yeast
  • 3 tbsp vegetable oil
  • 1.5 tbsp honey
  • 1 tbsp salt
  • Water
  • [For the pizza]
  • 4-5 tbsp tomato paste (about 140g)
  • 1.5 cups pizza cheese
  • toppings of your choice, I used leftover ingredients I had in my fridge:
  • 200g bacon
  • 80g ham
  • 100g olives
  1. [For the Bread]
  2. Place all the ingredients for the bread into the bowl of a food processor, If you don’t have one, you can mix it in a bowl instead. It’ll just take a bit longer.
  3. With the motor running, stream in about 275mls of water. The amount of water you actually need varies depending on your flour and climate, but I add enough water to make a very wet dough, so it sticks to the spindle slightly. If you don’t add enough water, the dough will be hard to handle, and the gluten won’t form.
  4. After a minute or so, add 1 or two tablespoons of flour through the chute, just so that the dough balls off the side of the bowl, and makes a slack ball of dough.
  5. Place the dough into a lightly oiled bowl or container, and cover with a wet tea towel or cling wrap. Place in a warm draught-free place for 40min or till the dough has doubled in size.
  6. Sit back and have a cup of tea.
  7. [For the Pizza]
  8. Prepare your pizza topping ingredients: chop bacon, ham, “taste test” some salami…whatever you have to do.
  9. Split the dough into two portions. Roll it out into a rectangular shape, about 0.5cm thick. I find that it’s easier to roll with a non-floured surface, helping the dough stretch, but you’d then require a pastry scraper or plastic spatular to help you roll up the scrolls later on.
  10. Spread with half the tomato paste, top with half the toppings. Make your pizza!
  11. Starting with the long end, roll up the pizza into a long log. With a sharp knife, cut into 12 pieces. Place loosely into a deep roasting tray.
  12. Repeat with other ball of dough.
  13. Cover with a damp tea towel and heat your oven to 180C.
  14. The pizza base will prove and expand again, filling the tray.
  15. Bake for about 20-30 mins, or till golden brown and delicious!


Battambang, Cabramatta

Phnom Penh noodles from Battambang in Cabramatta

Cambodian food has always been a bit like Filipino food to me: familiar, but not familiar enough. It wasn’t as commonplace as Thai food growing up, but most of the flavours just seem so familiar when I taste it.

And it tastes utterly delicious.

Off the recommendations on Thang’s blog, I decided to drop by for some Phnom Penh noodles on the afternoon that I found myself in Cabramatta.

A full bowl of Phnom Penh noodles from Battambang in Cabramatta

They come in soup or dry versions, and are basically rice noodles, topped with various bits of offal – pork liver, intestine and blood – as well as pork meat. A savoury brown sauce is then ladled over the top, and a bowl of soup served on the side.

Rice noodles getting lifted out of the bowl after being tossed in sauce and chilli

Jars of chilli sauce and pickled chillies are available at every table, meaning I get to make things get nuclear, and relive some childhood comforts.

It’s amazing how something that burns so much can be comforting in times of heat.

The noodles were slick and springy, and the offal was well, clean. Many places in Sydney don’t thoroughly clean their offal, leaving a bad aftertaste. Here it was just porky, as pork should be, and the mixture of brown sauce and chilli just made me never want to stop eating.

If you do decide to make the trip, it’s located inside a shopping arcade and not visible from the street, so keep that GPS handy, and look for the banner hanging off the ceiling that points you in the right direction.

Battambang Restaurant
15/73-79 John St
Cabramatta, NSW 2166
Phone: 02 9754 2120

Battambang Restaurant on Urbanspoon

Of Mice and Menya *

Dragon Jya Jya Men from Menya Noodle Bar

*No mice were hurt in the making of this post.

So it hasn’t quite been the weather for ramen, but sometimes it’s nice to pretend, and sometimes the craving for noodles just take over!

Menya is part of one of the largest group of restaurants I know: the same people own Tenkomori, Chanoma, Mappen and Oiden.

Menya RamenMenya Shoyu Ramen

They offer up two basic broths as bases: tonkotsu (pork bone broth) and torigara (chicken bone broth).

In this broth goes springy yellow noodles, and a variety of toppings like chashu (sliced rolled pork), ni-tamago (soy marinated egg), bamboo shoots, and so forth.

Tontoro ramenTontoro Miso Ramen

Besides the hot steaming bowls of ramen – some of which come in a mini, regular or large size – they’ve also got the usual suspects, uh, I mean sides.


Or if you wanna try everything, the value sets offer a bit across the board – ramen, rice, and gyoza.

Mini value ramen setMini Ramen Value Set

The thing about Menya Noodle Bar that keeps me coming back is really the consistency. While nothing on the menu is particularly innovative or mind-blowing, you always know what to expect when you go in. And, with a comfy restaurant to sit in, it is a nice place to bring family, and a change from the underground food court ramen stalls. The only thing that’s a tiny bit of a let-down is the ni-tamago – the eggs are a bit over-boiled, leading to a distinct lack of a liquid oozing yolk.

If you’re not feeling so much like hot, soupy ramen, I would recommend the cold tsukemen option – cold noodles dipped in a rice miso broth – or the Dragon Jya Jya Men (pictured in the header) – drained ramen noodles tossed with blanched bean sprouts and spicy miso pork.

What is your usual order at a noodle bar?

Menya Noodle Bar
Shop Tg8 8 Quay St
Haymarket, NSW 2000
Phone: 02 9212 1020

Menya Noodle Bar on Urbanspoon

Shira Nui, Glen Waverley

Food guides used to be released every year, telling people where’s the best place to eat at, drink at, or generally be seen at. But there’s one that’s becoming more powerful than the rest, and gives you to-the-minute updates.

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PappaRich, Macquarie Shopping Centre

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And we get along like a house on fire.
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Tea Plus Me Equals…

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Well, in this sort of sweltering heat I just want tea. Cold, sweet, iced tea.
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One night in Bangkok…

Two, actually, but what a productive two nights/three days that was!

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