FRENCH STICK

Made French sticks - they were fantastic. This 'new' oven doesn't run hot enough. Who makes ovens run cool? Wirlpool!

This dough takes a little longer than the usual bread dough, 1.5 - 2 hours, giving it lots of bubbles.

Roll out the dough to biggish rectangle and then fold into 3. Repeat this 3 times and then bake in a hot oven, Use some water n a dish to add steam; gives crispy crust. 

















For our evening meal it had to be Pizza with a big bowl of salad


PIZZA


Make a  4 cup/1lb (roughly) bath of dough and leave it to rise for the usual hour hour.

























Pour out risen dough and roll into two 12 x 18 inch (roughly) rectangles, or 2 very big discs, or ...... you get the idea.



While the dough's rising, make the tomato sauce by adding onion and garlic to  1t each of pesto and olive pate, 1T of tom puree and a can of toms.

























Throw it all into the wizzer and wizz away to make the sauce.

Pour wizzed tomatoe sauce onto 2 BIG pizzas. 





Veggies and stuff for topping



























Spread the veges all over.



Add cheese and onto that a little of what you fancy. This time I used Pepper, chilli flakes, generous squeeze of lemon, celery seeds and Basil.






Get you oven as hot as it'll go. Bake for 10 - 20 mins, until cheese melts and crust is golden.
The finished grub. Keep an eye on it.