Monthly Archives: October 2014

Breakfast Pizza 3.0

Incorporated the orange and cardamom combination from the Incredible Spice Men into this week’s Breakfast Pizza by crushing a scant quarter teaspoon of cardamom seeds with the flower part of 2 or 3 cloves (discard stems) using a mortar and pestle. Mixed the

Breakfast Pizza 3.0

Incorporated the orange and cardamom combination from the Incredible Spice Men into this week’s Breakfast Pizza by crushing a scant quarter teaspoon of cardamom seeds with the flower part of 2 or 3 cloves (discard stems) using a mortar and pestle. Mixed the

Roast Cauliflower with Fenugreek Masala

Have always been a fan of both roast cauliflower and cauliflower curry. This dish draws from the two favourites, and from Methi Gobhi served at the Masala Art restaurant. Preheat oven to 200°C and line a large, rimmed tray with baking

Roast Cauliflower with Fenugreek Masala

Have always been a fan of both roast cauliflower and cauliflower curry. This dish draws from the two favourites, and from Methi Gobhi served at the Masala Art restaurant. Preheat oven to 200°C and line a large, rimmed tray with baking

Breakfast Pizza 2.0

Increased the water content of last week’s Breakfast Pizza to 250ml, making the dough a little softer. Also added a grind of salt to the chocolate filling after watching Yotam do the same to apricot ensaimada filling. Made an Orange and Poppy Seed filling

Breakfast Pizza 2.0

Increased the water content of last week’s Breakfast Pizza to 250ml, making the dough a little softer. Also added a grind of salt to the chocolate filling after watching Yotam do the same to apricot ensaimada filling. Made an Orange and Poppy Seed filling

Ricotta & Asparagus Pizza

Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to handle, squeeze garlic from skins and combine with 300g ricotta, finely grated peel of a lemon, 1 teaspoon fennel seeds,

Ricotta & Asparagus Pizza

Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to handle, squeeze garlic from skins and combine with 300g ricotta, finely grated peel of a lemon, 1 teaspoon fennel seeds,