Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
It won't be long now before they are all gone . . . beautiful English plums. Those lucious ruby coloured gems that taste so sweet and lovely.
We are fortunate enough to have trees filled with several different varieties here on the Estate actually . . . purple Italian, green gages, mirabels and lovely little ordinary ruby coloured ones, whose name escapes me right now . . . they're all lovely and free from pesticides and other chemicals. I guess you could call them organic, except that the orchards that surround us are not pesticide free so . . .
I have frozen bags and bags of them to use up in the winter months ahead. I've made cakes and pies and tarts til they've come out my ears, and lovely they have been too.
I like to keep a bowl of them on the counter and eat them fresh. I leave them until they are just about to go over . . . so soft, sweet and juicy, you need to eat them over the sink . . . that is when they taste the best and the sweetest in my opinion . . . little ruby coloured bites of heaven.
When we have had our fill of fresh, and pies and crumbles, cakes and tarts . . .
I make chutney. Delicious. Sweet. Spicy. Perfect to go with roasted meats or in a very tasty cheese sandwich. Even better in a toasted cheese sandwich, all buttery and crisp on the outside and meltingly cheese and chutney-ee on the insides. Ohh . . . yum, yum . . . I know what I'm having for lunch today . . . wish you could join me, truly I do . . .
*Spicy Plum Chutney*
Makes about 3 pounds
Printable Recipe
This is the perfect time of year to make this delicious chutney. Better do it quick before the plums are all gone!
1.5kg of ripe plums
2 pounds of bramley apples, peeled and chopped
2 fat cloves of garlic, peeled and finely chopped
450g cooking onions, peeled and chopped
200g sultana raisins
2 star anise
4 cardamom pods, bruised with knife
200g granulated sugar
400ml white wine vinegar
sea salt and freshly ground black pepper
200ml port
Stone the plums and chop. Put them into a large saucepan with the garlic cloves, onions, apples, sultanas, star anise, cardamom pods, sugar and 300ml of the white wine vinegar. Season with some salt and black pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Simmer for 25-30 minutes, until tender. Add the remaining white wine vinegar and the port. Cook for a further 30 minutes, stirring often, or until thickened. If it still seems a bit runny, simmer for another 10-15 minutes.
Place into hot sterilized jars, dividing it equally amongst them. Place a disc of waxed paper directly on top of the hot chutney. (Alternately melt some paraffin wax and pour this immediately over top of the hot chutney. I bring mine over from Canada and it is for the express use of sealing jams and preserves.) Seal with airtight lids and store in a cool dark place for at least one month before using. This will keep up to six months if kept out of sunlight. Refrigerate once opened. Will keep for a further 2 months in the refrigerator.
I spent most of my life living in Armed Forces housing, most of my homes being cookie cutter stamps of the same house . . . the only thing different being it's location, having lived in almost every province in Canada. My father was in the Air Force as was my ex husband. Small, comfortable and sadly lacking in space, something I always wanted to have was a . . . larder.
A lovely room, however large or small, that I could stuff to the rafters with all of the provisions that I could possibly want or need to be able to provide tasty meals for my family . . . something along the same lines as those tasty tuck boxes I used to read about in all those Enid Blyton stories I devoured as a girl . . . but on a much larger scale.
My nan had one as did my first mother in law . . . the shelves filled with jars of preserves, boxes of apples and potatoes, all safely tucked into their newspaper sleeves and beds of straw, nylon stockings full of onions hanging from pegs and smoky hams and sausages hanging from the rafters . . . my grandfather even had
barrels of his own homemade kraut.
Finally I have been blessed with a small room that we call the larder here at Oak Cottage . . . a tiny room with shelves along it's walls which lays just off our back entrance, tucked away behind a sliding wooden door. My shelves are lined with all sorts of food stuffs and I pride myself on being able to go inside and produce a tasty meal out of the goodies on it's shelves without much problem at all.
Here are some of the items I would never be without and that I think all kitchens should have in their storecupboards and larders. My favourites list and things I always have at hand here at Oak Cottage.
Good Quality chocolate, for baking and for eating. Although Todd doesn't really like chocolate cakes or the like, I do like to keep a good quantity of nice chocolate on hand to bake brownies and the occasional chocolate cake. Something with at least a 70% cocoa content. I also like to keep a variety of cocoa powders, both natural and Dutch process.
A good quality Balsamic Vinegar, along with an assortment of other vinegars. Sherry, White and Red wine, Apple Cider, Malt, and Rice Wine. You really do get what you pay for here. I also make my own tarragon and other flavoured vinegars, using a good white wine vinegar.
An assortment of mustards, including a good Dijon, grainy, English, and Dry mustard powder. I use them in vinaigrettes, marinades and you just can't beat a nice ham sandwich on a rustic loaf and adorned with a good slather of a tasty mustard.
Capers. I keep several varieties on hand, salt preserved, regular, those exquisite little non pareil capers and delicious caper berries. They are fabulous in sauces and dressings and salads. A Nicoise salad would not be the same without the adornment of caper berries.
Dried mushrooms, an assortment . . . all woodsey and earthy and just waiting to be steeped and made into a delicious soup or tucked into a tasty stew.
Dried pasta. Of course it is nice if you have the time and energy to make your own pasta, but one cannot overlook the blessing of having good quality dried pasta to hand. I like to keep a variety in my larder, some short kinds such as macaroni, and then the longer ones like Spaghetti, linguine, some noodles of various widths, farfelle, lasagna, and of course fusilli and other twisty types. I prefer Italian brands myself.
French Cornichons. Great with cold cuts and cheeses and an indispensable ingredient for making tartar sauce and certain salsa verdes. I also keep several other pickles and chutneys . . . pickled cipoline onions, mango chutney, Branstons and a good quality piccalili.
Dried Spanish Chorizo sausages. These are fantastic additions to omelets, sauteed potatoes, salads, stews, the possibilities are endless. I wouldn't be without them.
Italian tinned plum tomatoes, whole, chopped and pureed. A tin of them and you always have a ready soup to hand, or a tasty pasta sauce . . . the uses are endless.
I love French Mayonnaise. Rich and glossy and in a class of it's own.
Extra Virgin Olive oil, in a variety of guises. I like a nice mild one for cooking and a stronger more full flavoured one for use in salads. I prefer Greek.
A variety of olives, black and green. I love Greek Kalamata, the tiny nicoise olives of France, spanish black and green. I adore oil cured and dried black and green olives and always have several packets of them to hand, ready to be tossed into salads, baked into loaves or pizzas, and to be used as tasty hors d'ouevres and tapas, or eaten out of hand . . . just because . . . 
Finally I have been blessed with a small room that we call the larder here at Oak Cottage . . . a tiny room with shelves along it's walls which lays just off our back entrance, tucked away behind a sliding wooden door. My shelves are lined with all sorts of food stuffs and I pride myself on being able to go inside and produce a tasty meal out of the goodies on it's shelves without much problem at all.
Here are some of the items I would never be without and that I think all kitchens should have in their storecupboards and larders. My favourites list and things I always have at hand here at Oak Cottage.
Good Quality chocolate, for baking and for eating. Although Todd doesn't really like chocolate cakes or the like, I do like to keep a good quantity of nice chocolate on hand to bake brownies and the occasional chocolate cake. Something with at least a 70% cocoa content. I also like to keep a variety of cocoa powders, both natural and Dutch process.
A good quality Balsamic Vinegar, along with an assortment of other vinegars. Sherry, White and Red wine, Apple Cider, Malt, and Rice Wine. You really do get what you pay for here. I also make my own tarragon and other flavoured vinegars, using a good white wine vinegar.
An assortment of mustards, including a good Dijon, grainy, English, and Dry mustard powder. I use them in vinaigrettes, marinades and you just can't beat a nice ham sandwich on a rustic loaf and adorned with a good slather of a tasty mustard.
Capers. I keep several varieties on hand, salt preserved, regular, those exquisite little non pareil capers and delicious caper berries. They are fabulous in sauces and dressings and salads. A Nicoise salad would not be the same without the adornment of caper berries.
Dried mushrooms, an assortment . . . all woodsey and earthy and just waiting to be steeped and made into a delicious soup or tucked into a tasty stew.
Dried pasta. Of course it is nice if you have the time and energy to make your own pasta, but one cannot overlook the blessing of having good quality dried pasta to hand. I like to keep a variety in my larder, some short kinds such as macaroni, and then the longer ones like Spaghetti, linguine, some noodles of various widths, farfelle, lasagna, and of course fusilli and other twisty types. I prefer Italian brands myself.
French Cornichons. Great with cold cuts and cheeses and an indispensable ingredient for making tartar sauce and certain salsa verdes. I also keep several other pickles and chutneys . . . pickled cipoline onions, mango chutney, Branstons and a good quality piccalili.
Dried Spanish Chorizo sausages. These are fantastic additions to omelets, sauteed potatoes, salads, stews, the possibilities are endless. I wouldn't be without them.
Italian tinned plum tomatoes, whole, chopped and pureed. A tin of them and you always have a ready soup to hand, or a tasty pasta sauce . . . the uses are endless.
I love French Mayonnaise. Rich and glossy and in a class of it's own.
Extra Virgin Olive oil, in a variety of guises. I like a nice mild one for cooking and a stronger more full flavoured one for use in salads. I prefer Greek.
A variety of olives, black and green. I love Greek Kalamata, the tiny nicoise olives of France, spanish black and green. I adore oil cured and dried black and green olives and always have several packets of them to hand, ready to be tossed into salads, baked into loaves or pizzas, and to be used as tasty hors d'ouevres and tapas, or eaten out of hand . . . just because . . . 
I love honey and I always have several jars in the larder. Runny varities, Italian, French sunflower and lavender, Greek with it's lovely licorace flavour and good old clover honey. I also love set honey, all creamy and white and spread onto thick slices of toasted and buttery home made bread . . . carrots are delicious steamed and then glazed with butter and honey . . .
A variety of flours, organic and stone ground, French, plain, self raising, strong (both white and brown) whole wheat, malt, spelt. They all have their uses, but, please, only keep what you are going to use within a few weeks to hand on the shelves. Store the rest in the freezer as it can go rancid very quickly.
I like to keep quite a few different sugars . . . light and dark soft brown, caster and granulated white, golden caster, icing sugar, dark and light muscovado, demerara, lump sugar. They all have their uses. I also keep a variety of syrups such as Golden, Dark Treacle, Molasses and Maple.
I love Maldon Sea Salt and French fleur de sel. I use them in almost all my cooking. I do keep a large tin of household salt as well, along with a variety of pepper corns . . . green, pink, black and a lovely mixture of the three.
Garlic both regular and smoked, and shallots and onions, both brown cooking and red. These are a must for me, and used often.
A variety of good quality dried herbs and spices. I have quite a few different ones and I use them all frequently. I do love fresh herbs, but the uses of a good quality bottled herb cannot be underestimated.
One thing that I absolutely love and adore is unearthed barrel aged feta cheese. I know this is kept in the fridge but I just couldn't not mention it. It's wonderfully delicious and worth every penny. I also keep a good Parmesan Reggiano that I grate myself and a variety of different strengths of cheddars.
I also have a weakness for Danish butter. It's very good, and I always have several pounds of it in the fridge and freezer, sweet and salted, not to mention some good vegetable shortening.
This is by no means an extensive list of all the things that one should have in their larders, but just a few of my favourite things. It goes without saying that one should keep a variety of tinned fishes as well as fresh fruits and vegetables amongst other things, and I do. I just thought it would be fun to talk about some of my most beloved ingredients.
One thing that you are never short of if you keep bananas, eggs and milk around is a tasty bowl of bananas and custard, my Todd's dessert of choice. Old fashioned yes, delicious yes, satisfyingly comforting, yes . . .
*Bananas and Custard*
Serves 4
Printable Recipe
You can call it many names . . . creme de la vanille, creme anglaise . . . it matters not. It's all vanilla custard and it is wonderfully delicious when properly made and homemade. Why anyone would ever bother with the powdered version when they can make it so easily from scratch is beyond my comprehension!
1 pint whole milk (2 cups)
1 vanilla pod
4 egg yolks
1 TBS caster sugar
4 medium bananas
Put the milk in a saucepan. Slit the vanilla pod down the centre and scrape out the seeds into the milk with a sharp knife. Drop the split pod into the milk as well. Heat the milk over a medium heat, just until you see bubbles forming around the edges. Remove from the heat and remove the vanilla pod. (Just rinse it off and dry it and you can then stick it into your sugar bin where it will give your sugar a lovely flavour and fragrance . . . no worries and no waste.)
Beat together the egg yolks and the sugar. Pour the hot milk over top of it very slowly, whisking constantly. Strain the mixture into the top of a double boiler. Place over the top of the bottom of the double boiler over simmering water and cook ove rvery low heat, stirring all the time. When it thickens to the consistency of double cream (it should coat the back of your spoon), remove it from the heat and pour it straight into a bowl to reduce the heat. Let cool to warm, before proceeding.
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
Peel and slice the bananas into four dessert dishes. Spoon the warm custard over top of them and serve.
A variety of flours, organic and stone ground, French, plain, self raising, strong (both white and brown) whole wheat, malt, spelt. They all have their uses, but, please, only keep what you are going to use within a few weeks to hand on the shelves. Store the rest in the freezer as it can go rancid very quickly.
I like to keep quite a few different sugars . . . light and dark soft brown, caster and granulated white, golden caster, icing sugar, dark and light muscovado, demerara, lump sugar. They all have their uses. I also keep a variety of syrups such as Golden, Dark Treacle, Molasses and Maple.
I love Maldon Sea Salt and French fleur de sel. I use them in almost all my cooking. I do keep a large tin of household salt as well, along with a variety of pepper corns . . . green, pink, black and a lovely mixture of the three.
Garlic both regular and smoked, and shallots and onions, both brown cooking and red. These are a must for me, and used often.
A variety of good quality dried herbs and spices. I have quite a few different ones and I use them all frequently. I do love fresh herbs, but the uses of a good quality bottled herb cannot be underestimated.
One thing that I absolutely love and adore is unearthed barrel aged feta cheese. I know this is kept in the fridge but I just couldn't not mention it. It's wonderfully delicious and worth every penny. I also keep a good Parmesan Reggiano that I grate myself and a variety of different strengths of cheddars.
I also have a weakness for Danish butter. It's very good, and I always have several pounds of it in the fridge and freezer, sweet and salted, not to mention some good vegetable shortening.
This is by no means an extensive list of all the things that one should have in their larders, but just a few of my favourite things. It goes without saying that one should keep a variety of tinned fishes as well as fresh fruits and vegetables amongst other things, and I do. I just thought it would be fun to talk about some of my most beloved ingredients.
One thing that you are never short of if you keep bananas, eggs and milk around is a tasty bowl of bananas and custard, my Todd's dessert of choice. Old fashioned yes, delicious yes, satisfyingly comforting, yes . . .
*Bananas and Custard*
Serves 4
Printable Recipe
You can call it many names . . . creme de la vanille, creme anglaise . . . it matters not. It's all vanilla custard and it is wonderfully delicious when properly made and homemade. Why anyone would ever bother with the powdered version when they can make it so easily from scratch is beyond my comprehension!
1 pint whole milk (2 cups)
1 vanilla pod
4 egg yolks
1 TBS caster sugar
4 medium bananas
Put the milk in a saucepan. Slit the vanilla pod down the centre and scrape out the seeds into the milk with a sharp knife. Drop the split pod into the milk as well. Heat the milk over a medium heat, just until you see bubbles forming around the edges. Remove from the heat and remove the vanilla pod. (Just rinse it off and dry it and you can then stick it into your sugar bin where it will give your sugar a lovely flavour and fragrance . . . no worries and no waste.)
Beat together the egg yolks and the sugar. Pour the hot milk over top of it very slowly, whisking constantly. Strain the mixture into the top of a double boiler. Place over the top of the bottom of the double boiler over simmering water and cook ove rvery low heat, stirring all the time. When it thickens to the consistency of double cream (it should coat the back of your spoon), remove it from the heat and pour it straight into a bowl to reduce the heat. Let cool to warm, before proceeding.
The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.
Peel and slice the bananas into four dessert dishes. Spoon the warm custard over top of them and serve.
I've always found recipes, cooking and food very interesting. I've been collecting recipes since I was 7 or 8 and have always found the chemistry of it fascinating. I can be cooking a cake, for instance, and I will start to think and ask myself questions . . .
Questions like, who was the first person that put flour, eggs, fat and sugar together and came up with cake? And why? What inspired them to do so?
I have always found it amazing that, by combining just a few simple ingredients together, you can create something totally edible and wonderfully tasty. . . and that you can then take the same ingredients and put them together in a different way, using a different method and come up with something equally as delicious, but totally different!
For instance . . . you can put together a starch (bread), some cheese and sliced tomatoes, and then, with a bit of seasoning, you have a scrumptious cheese and tomato sandwich . . .
or . . .
change the starch to a pie crust and layer in the tomatoes and cheese, add a bit of onion and herbs, and some mayo . . .
and you have a deliciously moreish summer pie!
*Country Tomato Pie*
Serves 4-6
Printable Recipe
This is a really tasty supper dish, just perfect for these summer days when the tomatoes are ripening on the vine fastet than we can get them used up! I also make this in the winter, but I use tinned tomatoes then. I use one tin of chopped tomatoes, and I drain them really well, and then, I squeeze as much moisture out of them as I can.
2 to 3 large tomatoes
1 small bunch of spring onions, thinly sliced
1 TBS julliened fresh basil (roll several leaves into a cigar shape and cut crosswise)
sea salt and freshly ground black pepper
3/4 to 1 cup good quality mayonnaise (I like to use French Mayonnaise)
1 cup grated sharp cheddar cheese
1 partially baked 9 inch wide, deep pie shell
Pre-heat the oven to 180*C/350*F. If you are using fresh tomatoes, peel. This can be very easily done by cutting a small x with a sharp knife on the bottom. Dip into boiling water and leave for 30 to 40 seconds. Remove from the boiling water and plunge into ice water. The skin should now easily slip right off.
Slice the tomatoes into thick slices. Place them in layers into the pastry shell, sprinkling each layer with some spring onions, basil, salt and pepper. Mix together the mayonnaise and the cheese. Spread this mixture over top of the tomatoes. Bake for 30 to 45 minutes, until the filling is nicely browned.
Remove and allow to sit for 10 minutes before cutting into slices to serve. Delicious!
There is nothing on earth as simple or as delicious as a bacon sarnie, bacon bap or bacon buttie, bacon sandwich . . . no matter what you call it, it's heavenly bliss.
When we were living up in Chester and working at a very busy service station together, my husband and I sold literally hundreds of bacon baguettes every single morning to hungry customers that would line up around the shop, mostly builders and truckers I think. We sold them by the halves and by the wholes, crisp on the outside, soft on the inside, stogged full of *greasy bacon* baguettes. We also sold sausage ones, and bacon and sausage ones. Six and twelve inches of white breaded goodness crammed full of grease and cholesterol. I used to go home stinking of bacon and sausage each night, and wonder what the big deal was. I tried one once, and it didn't taste all that good to me, probably because they used cheap sausages and bacon. As anyone who is a Connoisseur of the finer things in life can tell you, cheap meat is just plain nasty, especially when it comes to sausage and bacon...
One must be sure however, to use really good quality bacon. I like to use free range organic dry cured bacon myself. It satisfies my tree hugging need to be a responsable consumer of things, and I happen to think happy pigs taste better.
As far as bread goes, I think good old soft white bread tastes the best, not the cheapest but neither the most expensive. A good middle of the range bread works just fine, something like aKingsmill's Everyday medium white loaf works wonderfully for me!
*The Worlds Best Bacon Buttie*
Serves 2
Printable Recipe
Soft white bread, grilled bacon with crisp edges, brown sauce . . . delicious . . . need I say more?
6 - 8 rashers of rindless smoked or unsmoked back bacon
light olive oil
4 slices of white bread
HP brown sauce or Heinz Ketchup (whichever you prefer)
To get a really crisp edge on your bacon, snip a few small cuts in the fat around each rasher. This also helps to keep it from curling up too much when you are cooking it.
Put a large skillet over medium high heat and heat until it is hot. Add the olive oil and heat to a shimmer before adding the bacon. Reduce the heat to medium and cook for 3 to 4 minutes on each side or until it's as crispy as you like it.
Lay two slices of bread out on the counter and divide the bacon between them, allowing the juices to soak into the bread. Spread the remaining two slices of bread with either the brown sauce or the ketchup and place sauce side down into the pan drippings. Cook for several minutes until all the pan juices are soaked into the saucy bread. Place the bread slices, sauce side down on top of the bacon covered slices. Place onto warm plates, cut in half and serve straight away. Enjoy!
I'm not sure who it was that first recognized that if you beat egg whites together with a bit of sugar and then baked it that you could come up with a heavenly concotion as light as a cloud and quite blissfully as tasty . . .
I only know that I am glad that they did.
Simple ingredients, simple techniques . . . marry together in a wonderful union of un-parralled success . . . eat them plain, or whip up some heavy cream and sandwhich them together. You could break them up and fold them into some gently whipped cream along with some crushed berries, or like me . . . you could just sit there and bit into it, relishing every glorious, meltingly sweet pillow like bite . . . the choice is yours.
A few things to remember . . .
Always start with eggs that are more than a few days old. Very fresh eggs will not create as voluminous mixture.
Make sure your whisk and bowl are scrupulously clean. Any hint of fat at all will prevent your whites from reaching their full potential.
*Big and Fluffy Almond Meringues*
Makes about 6 large or 12 small
Printable Recipe
These lovely meringues are light and crisp. You don't have to add the toasted almonds, but I think they add a nice touch. These are delicious served with fresh berries and softly whipped cream, or make smaller ones and sandwich them together with some whipped cream in the middle.
4 large free range organic egg whites, at room temperature
115g caster sugar
115g sifted icing sugar
1 small package of flaked almonds (optional)
Pre-heat the oven to 110*C/ 225*F. Line a large baking sheet with some parchment paper. Set aside.
Place the egg whites in a large glass mixing bowl. Whip with an electric whisk until they resemble fluffy clouds and hold their shape when you life the beaters out of the bowl. Gradually start beating in the caster sugar, one tablespoonful at a time until the mixture is thick and glossy. (Try hard not to overbeat it) Fold in the icing sugar a third at a time, being careful, once again, not to overmix. You want it to be fluffy and cloudlike.
Spoon large dollops of the mixture onto the baking sheet, leaving about 2 inches or so between each one. If you are making smaller ones, spoon tablespoonful's onto the baking sheet. Scatter the flakes almonds over all, if using. Bake for 1 1/4 hours, or until they are very crisp on the bottom and sound hollow when tapped on the bottoms. They should be very lightly browned. Remove to a wire rack to cool.
You may now use them as you wish.
After a weekend full of beautiful sun and warmth the rain comes. It coats every bloom in the garden, and dances on every branch. It is a growing balm for every thirsty leaf and petal. I know that when the sun comes again the garden will move forward in leaps and bounds, and so I sigh and make new plans . . .
This is the perfect day for a lunch of light soup and a sandwich . . . No . . . not a plain sandwich, but perhaps a Stromboli . . . it's yeasty and fragrant dough wrapped around a cheese, pesto and sundried tomato filling.
Yes . . . I could do meat, but . . . today my soul hungers for cheese and herbs. It is the perfect way to use up the last of the oven dried plum tomatoes I put up last autumn, encased like jewels in olive oil and herbs . . . it is spring and I enjoy a taste of late summer from a year just passed . . .
Serves 4
Printable Recipe
1 batch of pizza dough (See below)
1/2 cup of fresh basil pesto
(from the chiller cabinet at the store)
100g ball of buffalo mozzarella, torn
1/2 cup sun dried tomatoes, soaked in oil, drained and chopped
1 egg, beaten
Pre-heat the oven to 200*C/400*F. Line a flat baking sheet with parchment paper and set aside.
Roll out your pizza dough to a rectangle, measuring about 10 by 16 inches. Spread this with the pesto to within 1/2 inch of the edge all around. Scatter the torn mozzarella over and the chopped sun dried tomatoes. Roll up tightly as if for a jelly roll. Place onto the baking sheet and shape into a rough circle, folding the ends to fit together. Slash into 8 equal pieces around the edge, almost all the way through from the top down, but leaving joined at the inner edge. Fan out. Brush with some of the beaten egg.
Bake for 25 to 30 minutes, or until nicely browned and the cheese is melted and bubbling.
Serve warm.
Thirty Minute Pizza Dough
Makes enough for two crusts, or one stromboli
Printable Recipe
1 cup warm water
1 tsp yeast
1 tsp sugar
1 TBS olive oil
2 1/2 cups strong flour
1 tsp salt
Place the warm water in a large bowl. Stir in the sugar and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5) Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil. Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes. Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding.
Subscribe to:
Posts (Atom)
Social Icons