That sounds great!
Apart from the pumpkin
Food thread
Forum rules
It's such a fine line between stupid and clever. Random guest posting.
It's such a fine line between stupid and clever. Random guest posting.
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Hebe
- Posts: 1483
- Joined: Sat Dec 15, 2007 6:49 pm
Re: Food thread
It really is. Whoever thought of it is a genius.
The better I get to know people, the more I find myself loving dogs.
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Auzgurl
Re: Food thread
Pizza dough is not easy to make...its never the same as the local pizza bar.Jovial Monk wrote:Mushroom & mascarppne pizza bianca
Pizza dough
100g mascarpone
50g pecorina pepata shaved (use potato peeler)
150g thinly sliced field or portabella mushrooms
Garlic, lemon & thyme oil
2cloves garlic, thinly sliced
1tbs finely grated lemon rind
1 tbsp thyme leaves
2tsp lemon juice
60ml EVOO
In a mortar place garlic, lemon rind, thyme & 2tsp salt & pound to a paste. Stir in juice & EVOO, season with salt & pepper to taste.
Roll out a quarter of the dough 25cm round and spread with 1/4 of the mascarpone. scatter with pecorino, mushrooms and drizzle with a bit of the garlic/thyme/lemon oil. Put on pizza stone in 250C oven for 10 minutes or until golden. Repeat until all dough used.
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Jovial Monk
Re: Food thread
For two biggish pizzas
400g plain flour
1/2 tsp salt
Sieve flour & salt into a bowl. Before you do this:
1 cup lukewarm water, sprinkle a packet of bakers yeast thinly & evenly over surface. Let stand 15-20 minutes. Store sachets of bakers yeast (also brewers yeast) in fridge not pantry) Add a drop of EVOO, stir the yeast & water & EVOO together, pour into sifted flour/salt. Mix together, adding tiny bits more water as needed. When dough leaves the side of the bowl, tip out, knead a bit, put into lightly oiled bowl, cover with a clean damp teatowel and put somewhere warm--in the griller of a preheating oven is ideal. Even putting it in your car is good as car acts a bit like a greenhouse during the day--of course car is not in garage
When dough is doubled in size tip onto floured surface, cut into two, half back into bowl, knead the other half, really work up that gluten. BTW, NEVER buy home brand plain flour, no gluten, useless for baking! Roll out to a size so when you put it in the tray the dough is within 2cm from the rim all round.
Or buy lebanese bread and use that Or it is a great way to use up stale bread!
400g plain flour
1/2 tsp salt
Sieve flour & salt into a bowl. Before you do this:
1 cup lukewarm water, sprinkle a packet of bakers yeast thinly & evenly over surface. Let stand 15-20 minutes. Store sachets of bakers yeast (also brewers yeast) in fridge not pantry) Add a drop of EVOO, stir the yeast & water & EVOO together, pour into sifted flour/salt. Mix together, adding tiny bits more water as needed. When dough leaves the side of the bowl, tip out, knead a bit, put into lightly oiled bowl, cover with a clean damp teatowel and put somewhere warm--in the griller of a preheating oven is ideal. Even putting it in your car is good as car acts a bit like a greenhouse during the day--of course car is not in garage
When dough is doubled in size tip onto floured surface, cut into two, half back into bowl, knead the other half, really work up that gluten. BTW, NEVER buy home brand plain flour, no gluten, useless for baking! Roll out to a size so when you put it in the tray the dough is within 2cm from the rim all round.
Or buy lebanese bread and use that
Or it is a great way to use up stale bread!-
Jovial Monk
Re: Food thread
Two keys are:
1. Reasonable quality flour, and
2. Fresh yeast, kept fresh by being stored in fridge not pantry
And don't omit the bloody salt!
1. Reasonable quality flour, and
2. Fresh yeast, kept fresh by being stored in fridge not pantry
And don't omit the bloody salt!
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Auzgurl
Re: Food thread
AiA in Atlanta wrote:i've given up carbs just for you AG.
no more doughboy for you!
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Jovial Monk
Re: Food thread
Peking duck tonight.
Free range duck marinating. . .two hours at 180C. . .going to cut the crispy skin to eat with spring onion & soy sauce, going to be lazy and not make the little pancake thingies. . .then carve & eat the big bits, make a bit of soup from joints perhaps, nah, but will make a bit of stock from them.
Swedes and if I can be fucked to go out and dig them up some Jerusalem artichokes under the duck.
Comments?
Free range duck marinating. . .two hours at 180C. . .going to cut the crispy skin to eat with spring onion & soy sauce, going to be lazy and not make the little pancake thingies. . .then carve & eat the big bits, make a bit of soup from joints perhaps, nah, but will make a bit of stock from them.
Swedes and if I can be fucked to go out and dig them up some Jerusalem artichokes under the duck.
Comments?
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