Gwylan
Veteran
- Location
- All at sea⛵
Today I made a focaccia for lunch, turned out really well.
Used the Bread Bible recipe
Used the Bread Bible recipe
I haven’t done a pizza dough for a while but seem to have retained the knack. One with cheese & tomato, one with added ham and the other a garlic pizza using the spare dough. All done in a conventional oven at its hottest setting.
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The dough I can do. What I cant seem to get is the tomato pizza base sauce..... Its either too harsh or over complicated...
What's yours?
My Effort
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What I cant seem to get is the tomato pizza base sauce..... Its either too harsh or over complicated...
What's yours?
I made butter the other day from some expired cream I had. I thought it would be a good idea to use it in a garlic bread so I made this (from Jack Sturgess’s book) and it’s a belter!
This is two loaves and I had intended on giving one to our neighbour. It didn’t make it.
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I just make a classic Sicilian-style* marinara, whereby I simmer chopped tinned tomatoes with a finely chopped onion, about half a bulb of garlic, a bay leaf, some finely chopped fresh rosemary, salt, pepper and glugette of olive oil. The long simmer drives off some of the moisture, intensifying the flavour.
This is really good to do if you've an excess of cherry or vine-ripened tomatoes.
Great for pizza, pasta, meatballs and the like.
* Got taught this at uni by a chap I shared some lectures with (I was Mech Eng, he was Materials Science) who was half Sicilian, half Irish. He was a bit odd, but bloody hell, he could cook...
half a bulb or half a clove? one seems a lot one seems too little?