Thomath the twain

M is train obsessed. So it was a given that his birthday cake would be Thomas. Mummy baked two square cakes, bought the appropriately coloured icing and left Daddy to it. The design and preparation was thorough, to say the least, painstaking attention given to each detail. The construction meticulous until finally, after many hours, the finishing touches were applied. It was a huge hit, inciting gasps and exclamations of love from the birthday boy. Thomas even received a few loving kisses and cuddles, until finally it came time to eat it. Daddy was reluctant to cut the face until he eventually realized any attempts to preserve Thomas’ dignity was futile. 15 minutes and half a Thomas cake later, we had two kids bouncing off the walls, high on life …. and frosting. Ahhhh, the joy of a kid’s birthday.

Pizza production line

Friday night pizza used to involve a phone call and a 20. Now it involves some fresh dough, an oven and 3 pairs of hands. We have a system that means perfect pizza in less time than it takes the delivery guy to arrive. I make up the dough at 5:30 and leave it for the rise. P and C come home in time for P to put the kids to bed while C and I prepare the dough for the second rise and organize the toppings. After the second rise, C and I stretch out the bases, an art that we are getting better (and more competitive) at. P is in charge of toppings, C and I then help with topping once all 4 bases are sorted. 8 minutes in the oven and voila! We all sit around stuffing our faces and commenting how good we are at making pizza.


I’m back into foccacia. I have made it for a few different occasions and each time it goes down a treat. Two different varieties, one plain and one with garlic and rosemary infused oil (topped with some fresh rosemary so we can identify the two). Then cut into strips and served with a bowl of good olive oil and seperate bowl of balsamic vinegar to dip into. Mmmmm, delish! This is a winner with guests and always impresses, especially when it’s fresh from the oven.

Rausage solls

Here they are (at last, at last), my sausage rolls. I made these for an international pot luck dinner. The idea was to bring a dish from your country. Suggestions included lamingtons, vegemite sandwiches, meat pies and chocolate crackles. In the end the sausage rolls won out …. Here they are. They actually turned much better than I thought and were very popular at the party, although nobody dipped in sauce … must be an Aussie thing.


I discovered today that if you make your standard pizza dough recipe, and fry it, you can make a reasonable facsimile of Indian flatbread.  Pete and I rolled it very flat onto parchment paper (you need lots of flour everywhere), then turned it into an unoiled nonstick pan.  After a few seconds you can pull the paper off (be careful not to burn it).  Then brush the top with a little oil, and flip it and smack it down, and repeat that until it’s cooked (Chris knows the routine, Dan :)).

Camp rolls

Rolls for small boy to take on camp.  Sourdough, long overnight rise.  Dough was shaped into a log, and then cut into rolls, and allowed to rise again for about 45 mins.  Made with Kevin’s wonderful bread flour (now the “house” standard).