What do you do with leftovers from the past couple of days? Turn them into pizzas, of course!
Pizza #1 – baked potato pizza, with shallots and Italian herbs. Doesn’t work as well as raw potato (the baked potato kept falling off the pizza), but it was still delicious nonetheless.
Pizza #2 – tomato, fresh bocconcini, herbs [...]
Sourdough bagels – overnight rise, shape into tyres, rise again, kettle, then bake. It’s a big process and requires you to breathe deeply and build up your chi first.
These are really easy to make! Here’s the recipe (in case Dan’s dad wants it..)
Basic Friand Recipe :
100g butter (melted and cooled)
4 large egg whites
45g plain flour
140g pure icing sugar
85g almond meal
My additions :
3 heaped dessertspoons cocoa
handful of good chocolate chips
Preheat oven to 190C or 170C (fan forced). Spray friand pan [...]
This recipe from our friend Michael (and the beautiful Jane) in SA. It’s like an upside down souffle with caramelised apples! Delicious with homemade vanilla icecream.
Just out of the oven…ready to be flipped over…hold your breath and think happy thoughts…
TAH DAH!!!
This one is a prehistoric fish:
Flower Power Fougasse:
And this one was supposed to say “HI!”
I left the dough to rise too long before putting it in the oven, and ended up with a mountainous landscape! Look at those air bubbles!!
Big boy is crook, and he asked for chocolate choc chip marshmallow cookies..
Sourdough fougasse, made with the addition of mashed purple congo potatoes. Light and delicate lilac coloured crumb!
Revisiting the spelt recipe in light of my success with the kamut earlier this week. This batch had a brief knead, no added gluten, and a 12+ hour first rise. It looks wonderful – still too hot to cut!
Edit: Here’s the crumbshot. I’m pretty happy with that!!
