Monthly Archives: May 2013

Cheesecake

Cheesecake

Have always lusted after a Nigella cheesecake, particularly one baked in a water bath. Constructed the bottom two layers from her London Cheesecake recipe, and lowered it nervously into the water bath. Will buy some extra-wide foil for the next

Cheesecake

Cheesecake

Have always lusted after a Nigella cheesecake, particularly one baked in a water bath. Constructed the bottom two layers from her London Cheesecake recipe, and lowered it nervously into the water bath. Will buy some extra-wide foil for the next

Cinco de Mayo Taco

Chicken Cinco de Mayo Tacos

  Shredded roast chicken cooked Dorie Greenspan-style via the New York Times, though without the Armagnac.   Black beans cooked Martha Rose Shulman style with a hit of cocoa, cumin, coriander, smoky paprika and oregano.   Grilled-Corn Pico de Gallo via Better

Cinco de Mayo Taco

Chicken Cinco de Mayo Tacos

  Shredded roast chicken cooked Dorie Greenspan-style via the New York Times, though without the Armagnac.   Black beans cooked Martha Rose Shulman style with a hit of cocoa, cumin, coriander, smoky paprika and oregano.   Grilled-Corn Pico de Gallo via Better

Dessert Pizza

Party-sized Pizza Dough

Bulked up the pizza dough for extra guests and recorded the quantities for future reference. This batch made enough dough for 2 large pizza and 4 small pizza bases, plus six mini bases for individual dessert pizzas. Thursday Evening Leaven

Dessert Pizza

Party-sized Pizza Dough

Bulked up the pizza dough for extra guests and recorded the quantities for future reference. This batch made enough dough for 2 large pizza and 4 small pizza bases, plus six mini bases for individual dessert pizzas. Thursday Evening Leaven

Tuna and Tomato Pizza

Tuna and Tomato Pizza

Converted Ottolenghi’s Tuna and Tomato Pockets featured in the Guardian into a pizza topping by spreading the capsicum, tomato, and lemon sauce over the raw pizza base, before baking it for 15 minutes at 220°C. Dropped chunks of tuna over

Tuna and Tomato Pizza

Tuna and Tomato Pizza

Converted Ottolenghi’s Tuna and Tomato Pockets featured in the Guardian into a pizza topping by spreading the capsicum, tomato, and lemon sauce over the raw pizza base, before baking it for 15 minutes at 220°C. Dropped chunks of tuna over