Friday, March 20, 2009

i want...

i've been itching to try and make homemade pizza for the longest time... (but how to get the 450+ degree heat! *groan* the best NY and italian pizzas go up to 800...wah!)


Getting homemade pizza right is a real art, I used to make it a lot when I was a kid and slowly perfected it over the years! One of my favourite things to do was to try different topping combinations from Asparagus and Spinach, to Feta and Rocket. One of the great things about pizza is that it's just so customisable. I also recommend experimenting with the tomato sauce as it can really enhance the overall flavour. The main thing I find when mixing is always to make sure your dough is not too moist as this creates a really unpleasant doughy taste when cooked. Here is my standard recipe for a great pizza dough, I'm not sure where the original came from as I know it by heart!
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Tuesday, March 17, 2009


...something to try =)
clipped from

Recipe: Easy Ethereal Popovers


At the risk of waxing overly rhapsodic, popovers might just be the ideal winter food. In spite of their reputation as fickle and disaster-prone, these quick breads couldn't be simpler to make - and the reward of a piping hot, crusty bun will be worth 10 times the effort.

In the morning, whisk together a short list of ingredients, pop the pan in to bake, and finish getting dressed. Before you step out into the cold winter air, pull the steamy buns from the oven and spoon a dollop of good jam on top, or just eat them as is. They're also great dipped in a bowl of comforting winter soup. We pull the layers apart slowly, starting with the flaky and crispy outside, and finishing with the moist middle.

A variation of Yorkshire pudding, popovers are hollow, eggy, muffin-size breads. They "pop over" the sides of the pan as they bake, forming tall crowns with airy yet slightly custardy insides.

Check out how easy the recipe is:

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