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I am making my pizza tonight!! YAY!
I make a tomato base with garlic & basil.
I do a quick pan cook of onion & capsicums in olive oil with oregano
Then I roast in the oven potato & pumpkin with olive oil drizzled
Then I put spinach on the pizza base covered in the tomato, then onion & capsicum & the roast veges & crumble fetta over that & then a small amount of mozzerella to top it off.... mmmmm
I cheat & buy the pizza bases 8-[
We've had ours for only a little while, but it's still in the box and because of me being pregnant and feeling ill a lot Ben missed out on having fondue when we were in Switzerland so I bought it and promised him some but I don't have a recipe.
My first post on the site, and its about food !!
Roast pumpkin, baby spinach, mushrooms, capsicum, roasted garlic, pine nuts and fetta - The best pizza in the world - Enjoy
Mmmmmmm thanks for all the delicious ideas girls.
And perhaps I should invest in a bread machine?? I like the idea of it kneading the dough for you. Sounds like my next impulse buy I think
Hi, I just buy the rapid rise Tandaco yeast and make up the recipe on the back for bread and do it by hand. I does not take that long and it is a good work out. Then I just divide it out and roll out on a floured board and top it with what you want. Into a hot oven until cooked and golden.
If I am in a hurry I use a scone dough recipe for the base. Roll it out in the same way as a yeast dough, top and cook it in the same way. You can make it thick foccacia style or thin and crispy. This still tastes just as delicious as the yeast variety. Enjoy Sam
Here's a pizza dough recipe from Super Food Ideas:
2 cups plain flour
8g sachet dried yeast
1 tablespoon olive oil
3/4 cup warm water
Combine flour, yeast, and 1 teaspoon salt in a large bowl. Make a well in the centre. Pour in oil and water. Using a wooden spoon, mix to form a soft dough. Turn onto a lightly floured surface. Knead for 5 minutes or until elastic.
Divide dough into 4 and roll each portion into a 15cm (diameter) circle. Place on 2 lightly greased baking trays and cover with a clean tea towel. Set aside in a warm place for 20 minutes or until dough rises slightly.
I have made this dough a few times and it makes great pizza bases. I usually divide the dough into 2 portions and make 2 larger pizzas, rather than 4 smaller ones.
Bon
DH made the 'basic tomato sauce' from the Real living mag.
As the title says, it's very basic, but yummy!!
5 tablespoons olive oil
1 garlic clove
1 teaspoon dried oregano
2x400g cans crushed tomatoes
salt and pepper
1. Heat oil in a saucepan over medium heat and saute garlic and oregano for 5 minutes.
2. Add the tomatoes, season with salt and pepper and simmer for about 40 minutes, stirring occasionally.
Nic
my favourite pizza topping of all time is corn.. haha.. corn,cheese and ham.. yummmmmm. We use a pizza base mix we get from a local bread mix store.. its great.
We have a fondue set and I do chocoloate!! Just melt a block of cadbury milk choc (melt over the flame in the fondue bowl) and I dip in strawbs, banana, peach, pineapple etc and marshmallows!!
We also used to boil oil or water and cook chunks of meat in it and then have sauces to dip the meat in. I haven't done a cheese one though and would be interested to hear some ideas! xo
ok ok ok .... I've got an old fondue cookbook somewhere :-$ from the 70's.... I'll go digging
Simple Cheddar Fondue
from Alison Burt Fondue Cookery
1 clove garlic
4 cups grated cheddar cheese
1/2 cup milk
1 tsp dry mustard
salt & pepper
1 egg yolk
bread/apples/veges for serving
Rub the inside of the fondue pot with cut clove garlic.
Melt the cheese in the fondue pot over a very low heat.
Stir in milk & seasonings, until slightly thickened & creamy.
Traditional Fondue
Fondue Neuchatel
Alison Burt
1 clove garlic
1 1/2 cups dry white wine
1 tsp lemon juice
2 cups grated emmenthal cheese
2 cups grated gruyere cheese
1 tbsp cornflour
3 tbsp kirsch
white pepper, grated nutmeg and paprika pepper to taste
Rub the garlic into the fondue pot.
Heat the wine with lemon juice gently. Add the cheese gradually stirring continuously in a figure-or-eight motion
When the mixture is bubbling, add the kirsch and cornflour, blended together
cook 2-3 minutes, season to taste.
WOW YUM, I am going to have to do a cheese fondue in the choc kit!! Sounds delish!! Go the seventies cook book!! ox
Mmmmmmmmmm, thanks Christy, might have to be a little naughty and make this, yummo.
Shannon I was wondering this myself, and all her cheese recipes have you rub cut garlic around the pot :-k maybe the oil & taste but not too much
Rubbing the garlic would be to get a bit of the flavour without it being overpowering. The fondue set wouldn't cook the garlic enough to mellow the flavour, it would still have that 'sharp' raw taste. Rubbing it around the edge of the pot gives a hint of the taste without the sharpness.
Kerrie
We have a glorious '70's fondue pot.......this thread is inspiring me to get it out again!
We have done a fondue dinner party before:
Entree: Cheese fondue with chunks of bread for dipping, as well as bits of cold meats and veggies for dipping
Main: Hot oil fondue, again with bits of crusty bread for fryung, as well as chunks of steak and chicken (I maninaded both in simple seasonings) along with loads of mustards and sauces for dipping
Desert: Chocolate Fondue. We melted a large block of Toblerone chocolate and added a splash of cream and then combined, so you get the honey and the nuts as well from the Toblerone, and then dipped chunks of banana, pears and strawberry.
THANK YOU THANK YOU!!!! Divine!
I just got one for Christmas FINALLY - we have given them as gifts to soooo many people but didn't have our own.
We have dinners every 2nd month with 2 other couples & it's our turn next month so I thought I'd test it out :) My question for you Lucy is - do you have 3 pots or do you clean the one out between courses? If you clean it, how do you get the meaty/oily taste out of it before you put the chocolate in?
Sarah, ours is a really old fashioned brass thing that has 2 pots and the frame turns upside down to fit the 2 sizes. (So I use one for the cheese, then the oil, and the second smaller pot for chocolate)
BUT, for one dinner we did, I couldn't use the smaller pot (cos I had forgotten to clean it, and it is brass, so looked dreadful!) so I just cleaned the big pot that had oil in it and then lined it with foil, so I knew that the chocolate wouldn't taint.....
My aunty suggests that when you clean the oily pot out, dry it,a nd then wipe round with some lemon juice and that apparently gets rid of all funny smells and tastes........
Ooh yum!!! I am just going to have to pull out the fondue kit after reading this!!
Aaah that makes sense. I might have to look at getting another pot before next month!
My mum calls it cheese dip, but I think its something else...try it, I love it and make it once a fortnight as a treat for lunch..
250g Cream Cheese (pref Philly)
1/2 cup full cream milk
2 tbs Wosterishire Sauce
2 tbs Mayo
1/2 cup of Gerkin chopped
1/2 cup of Asparagus chopped
1/2-full cup of boiled eggs chopped
Mix cheese, milk, mayo, sauce by blender until a smooth paste forms.
By wooden spoon mix in gerkin, eggs and asparagus..
Eat with crackers... yummy!!!
Does anyone know the recepie for this? I had it but can't find it and my memory is no good ATM!
Ok I make mine like this:
1 large toblerone
150ml thickened cream
1 tbl spoon brandy, or kaluha or similar (or skip the grog if you want)
Melt the chocolate and cream in the microwave... about 1-2 minutes,
Mix until smooth and combined.
Add grog if you want.
Serve with strawberries, or lollies (bananas are good) or sponge finger biscuits, or whatever you fancy.
OMG!!! This sounds absolutely divine, but very very norti ;)
It also makes great icing for a cake.
My friend only melts the Toblerone in microwave and adds cream afterwards to desired thickness /runny- iness
Any chopped fruit in fingersize pieces taste great with this dip - pineapple kiwi, watermelon,pear - we had everything even grapes
I make it the same way that Trish's friend does.
I melt the chocolate in the microwave & then add cream until it is as thick as I want it to be.
Mmmmmmmmmmmmmmmmmmm, yummy.
So did you make it Sammi?
You girls are so wicked!!!
I love you all!
Mental note: add Toblerone to shopping list! :D
Just found this recipe Tamara and it sounds yummy.
One quick question, do you use tinned or fresh asparagus?
This is a recipe I got from my SIL she always brought this dip along and it was just so yummy and moreish you just cant stop eating it and has been a hit every time I have made it even my kids like it and my ds will not eat anything with green stuff in it so it was very suprising when he asked me to make him some for lunch and he ate every little drop.
Combine equel amounts of:
S & W whole egg mayonnaise
light sour cream
Add to taste
French onion soup mix
(start with only a small tspn & add gradually as can overpower dip really quickly)
Add:
1 can finely sliced water chestnuts
I pkt cooked (drain really well of water once cooked) & cooled frozen spinach, can be fresh of course depends on what you want to use I use frozen and it works really well.
I serve this in a crusty loaf of bread either a cob loaf or a block, I scoop out all of the bread inside and break it up for people to use to scoop out the dip with, it is very yummy this way,
for my kids I get dinner rolls and do the same thing they love it as its their own little ( HEALTHY but dont tell em that ) party food dip
Hope you enjoy this as much as I do.
Mmmmmm...I wish I had all the ingredients I would make some right now! I am one of those strange people that actually like spinach.
Bon
oh I'm drooling I love french onion mix as a dip & with spinach its fantastic!
do you think I can have it for dinner? ;)
Bon I know I must say i think I am one of those wierd people too I have been wishing all day I had all of the ingredients mmmmmm warning it is very addictive.
Christy If its in the house I will eat it for lunch I supose its kinda healthy afterall it is spinach LOL
Amy, I make this all the time to take to BBQ's etc. It's like a meal in itself. Haven't tried it with water chestnuts though, might try that next time.
Sherie, it is isn't it I love having it for lunch, the water chestnuts just give it some really nice crunchy bits and make for a great texture :flower: .
My sister makes this all the time and I've not ever asked her for the recipe although I should have! Thanks for posting it, now I can make this yummy dip too!