What do you do with leftovers from the past couple of days? Turn them into pizzas, of course!
Pizza #1 – baked potato pizza, with shallots and Italian herbs. Doesn’t work as well as raw potato (the baked potato kept falling off the pizza), but it was still delicious nonetheless.
Pizza #2 – tomato, fresh bocconcini, herbs and roasted garlic
Pizza #3 – pasta pizza – leftover spaghetti on a base of tomato sauce and mozzarella cheese, topped with parmesan. Don’t laugh – it was the most popular pizza of the night!
Pizza #4 – sausage, roasted onion and olive pizza
Sourdough bagels – overnight rise, shape into tyres, rise again, kettle, then bake. It’s a big process and requires you to breathe deeply and build up your chi first. 😀
These are really easy to make! Here’s the recipe (in case Dan’s dad wants it..) 🙂
Basic Friand Recipe :
- 100g butter (melted and cooled)
- 4 large egg whites
- 45g plain flour
- 140g pure icing sugar
- 85g almond meal
My additions :
- 3 heaped dessertspoons cocoa
- handful of good chocolate chips
Preheat oven to 190C or 170C (fan forced). Spray friand pan with oil (you could use muffin tins as well, and just oil them).
In a medium sized bowl, sift together flour, cocoa and icing sugar. You really need to sift the cocoa and icing sugar, or you’ll get nasty bitter lumps in the finished friand. Stir the almond meal and choc chips into the sifted dry ingredients. (Some recipe get you to sift the almond meal as well, but I never bother).
Beat eggwhites with a fork or whisk in another medium sized bowl until foamy (about 30 secs to 1 min). Stir in the dry ingredients until just combined. Then stir in the melted butter until just combined.
Dollop the mix into the friand pan (I filled 8 holes out of 12).
Bake for 25 mins, then remove from oven and allow to stand in pan for 5 minutes. Loosen each friand with a knife, and then lift them out. Dust with icing sugar, and eat while still warm!
Once you have the basic friand recipe, you can make all sorts of variations. I’ve made them with hazelnut meal instead of almonds, and I’ve added frozen berries and a swirl of raspberry jam to another batch (and left out the chocolate). Dan – this is another one to add to your list of “no-mixer” recipes!
This recipe from our friend Michael (and the beautiful Jane) in SA. It’s like an upside down souffle with caramelised apples! Delicious with homemade vanilla icecream.
Just out of the oven…ready to be flipped over…hold your breath and think happy thoughts…
This one is a prehistoric fish:
Flower Power Fougasse:
And this one was supposed to say “HI!” 😉
I left the dough to rise too long before putting it in the oven, and ended up with a mountainous landscape! Look at those air bubbles!!
Big boy is crook, and he asked for chocolate choc chip marshmallow cookies..
Sourdough fougasse, made with the addition of mashed purple congo potatoes. Light and delicate lilac coloured crumb!
For the bakeoff at sourdough.com!
Revisiting the spelt recipe in light of my success with the kamut earlier this week. This batch had a brief knead, no added gluten, and a 12+ hour first rise. It looks wonderful – still too hot to cut!
Edit: Here’s the crumbshot. I’m pretty happy with that!!