While going through the binder where she kept the handwritten recipes, I found one which is different from all the rest. I don't know where this recipe originated but here is my Mother's copy.
dimanche 27 décembre 2009
Happiness Cake
Today would have been my mother's 75th birthday. In the late 60's or early 70's she was fond of Graham Kerr's Galloping Gourmet cooking show and would laugh at his entrance of jumping over a chair with a glass of wine in hand. She would try to write down his recipes - her handwriting started off very neat and tidy but got larger and messier as the show progressed. The pace of the show was too fast to be able to copy down the recipes! Mum did try to introduce us to some new recipes but we kids weren't too keen at the time. It's a different story now but sadly she was not around to see how our cooking and tastes have progressed over the years.
While going through the binder where she kept the handwritten recipes, I found one which is different from all the rest. I don't know where this recipe originated but here is my Mother's copy.
While going through the binder where she kept the handwritten recipes, I found one which is different from all the rest. I don't know where this recipe originated but here is my Mother's copy.
vendredi 25 décembre 2009
Everyone's Favourite Apricot Squares
Merry Christmas!
Everyone's Favourite Apricot Squares
BASE:
125 mL (1/2 cup) butter, softened
250 mL (1 cup) all-purpose flour
60 mL (1/4 cup) granulated sugar
FILLING:
150 mL (2/3 cup) dried apricots
250 mL (1cup) water
2 egg yolks
175 mL (3/4 cup) packed brown sugar
125 mL (1/2 cup) all-purpose flour
2 mL (1/2 tsp) baking powder
ICING:
425 mL (1-3/4 cups) approx. icing sugar
50 mL (1/4 cup) butter, softened
30 mL (2 Tbsp) lemon juice
7.5 mL (1-1/2 tsp) grated lemon rind
Preheat oven to 160°C (325°F).
BASE:
In bowl, cream butter. Add flour and sugar; mix well. Press into bottom of 2.5 L (9-inch) square cake pan and bake for about 20 minutes or until golden.
FILLING:
While base is baking, chop apricots into small pieces. In small saucepan, combine apricots with water and bring to a boil; simmer, uncovered, for about 20 minutes or until most of the water is absorbed and apricots are tender. Set aside.
In bowl and using electric mixer, beat egg yolks for 1 minute; add brown sugar and beat for 1 minute. Stir in flour and baking powder; mix well. Blend in apricot mixture; spread over warm base.
Bake in 160ºC (325ºF) for 30 to 40 minutes or until top is golden and springs back when lightly touched. Let cool.
ICING:
In small bowl, gradually beat icing sugar into butter to a smooth spreadable consistency. Blend in lemon juice and rind. Spread over apricot filling. Cut into small rectangles to serve.
These freeze beautifully so you can make them in advance.
Wishing everyone all the best for the holiday season.
Everyone's Favourite Apricot Squares
BASE:
125 mL (1/2 cup) butter, softened
250 mL (1 cup) all-purpose flour
60 mL (1/4 cup) granulated sugar
FILLING:
150 mL (2/3 cup) dried apricots
250 mL (1cup) water
2 egg yolks
175 mL (3/4 cup) packed brown sugar
125 mL (1/2 cup) all-purpose flour
2 mL (1/2 tsp) baking powder
ICING:
425 mL (1-3/4 cups) approx. icing sugar
50 mL (1/4 cup) butter, softened
30 mL (2 Tbsp) lemon juice
7.5 mL (1-1/2 tsp) grated lemon rind
Preheat oven to 160°C (325°F).
BASE:
In bowl, cream butter. Add flour and sugar; mix well. Press into bottom of 2.5 L (9-inch) square cake pan and bake for about 20 minutes or until golden.
FILLING:
While base is baking, chop apricots into small pieces. In small saucepan, combine apricots with water and bring to a boil; simmer, uncovered, for about 20 minutes or until most of the water is absorbed and apricots are tender. Set aside.
In bowl and using electric mixer, beat egg yolks for 1 minute; add brown sugar and beat for 1 minute. Stir in flour and baking powder; mix well. Blend in apricot mixture; spread over warm base.
Bake in 160ºC (325ºF) for 30 to 40 minutes or until top is golden and springs back when lightly touched. Let cool.
ICING:
In small bowl, gradually beat icing sugar into butter to a smooth spreadable consistency. Blend in lemon juice and rind. Spread over apricot filling. Cut into small rectangles to serve.
These freeze beautifully so you can make them in advance.
dimanche 20 décembre 2009
Fresh Ginger Cookies
I awakened to a snow covered landscape and -14°C outside. Not much snow but for me any snow is too much and any temperature below +10°C is way too cold. We have more snow on the way but the temperatures should warm up a bit. Some think of a white Christmas as romantic and special. It can be as long as you don’t have to leave the house. After so many years of Canadian winters I know the reality of having to clean the car and the sidewalks of snow and ice, treacherous driving conditions, late flights and missed airline connections, and other such annoyances and hazards.
My idea of a White Christmas involves palm trees, white sandy beaches and warm temperatures. Something feels right about Christmas in the tropics.
Since I am not in the tropics and am surrounded by a winter wonderland, I decided to make some Fresh Ginger Cookies. These use freshly grated ginger and molasses to make dark and spicy cookies that are a cross between ginger cookies and gingerbread.
Fresh Ginger Cookies
Makes about 30
500 mL (2¼ cups) flour
5 mL (1 tsp) baking soda
2.5 mL (1/2 tsp) salt
30 mL (2 Tbsp) grated fresh ginger
180 mL (12 Tbsp) butter, at room temperature
180 mL (3/4 cup) sugar
60 mL (¼ cup) molasses
1 egg
Additional sugar for rolling
Combine flour, baking soda and salt. In a large bowl, cream together ginger, butter and sugar. Beat in molasses and egg. Stir in flour mixture until just combined. Chill for a minimum of 1 hour.
Preheat oven to 180°C (350°F).
Roll dough into cm (1-1/2”) balls and roll in extra sugar. Place 5cm (2”) apart on baking sheet and bake for 15 minutes or until edges start to brown (centres will be slightly soft). Let stand on baking sheet for 1 minute then transfer to racks to cool completely.
My idea of a White Christmas involves palm trees, white sandy beaches and warm temperatures. Something feels right about Christmas in the tropics.
Since I am not in the tropics and am surrounded by a winter wonderland, I decided to make some Fresh Ginger Cookies. These use freshly grated ginger and molasses to make dark and spicy cookies that are a cross between ginger cookies and gingerbread.
Fresh Ginger Cookies
Makes about 30
500 mL (2¼ cups) flour
5 mL (1 tsp) baking soda
2.5 mL (1/2 tsp) salt
30 mL (2 Tbsp) grated fresh ginger
180 mL (12 Tbsp) butter, at room temperature
180 mL (3/4 cup) sugar
60 mL (¼ cup) molasses
1 egg
Additional sugar for rolling
Combine flour, baking soda and salt. In a large bowl, cream together ginger, butter and sugar. Beat in molasses and egg. Stir in flour mixture until just combined. Chill for a minimum of 1 hour.
Preheat oven to 180°C (350°F).
Roll dough into cm (1-1/2”) balls and roll in extra sugar. Place 5cm (2”) apart on baking sheet and bake for 15 minutes or until edges start to brown (centres will be slightly soft). Let stand on baking sheet for 1 minute then transfer to racks to cool completely.
dimanche 13 décembre 2009
Christmas Fruitcake Cookies
Fruitcake is a British specialty. These heavy cakes laden with preserved fruit and nuts are a Christmas tradition. There are two versions – dark and light. Fruitcakes have a mixed review. They are loved by some and hated by others. They can be soaked with rum or brandy.
My preference is for light fruitcake using some mixed peel, dried apricots, the traditional raisins and almonds. My friend Anne and I would get together in Ottawa to prepare the fruitcakes over Canadian Thanksgiving weekend. In recent years, I have switched from making fruitcakes to making fruitcake cookies, which seem to be more popular. The best ones are made from freshly prepared candied fruit (from my olive merchant at the marché in Paris or specialty food stores) mixed with dried apricots. The mixed candied fruit from supermarkets tends to all taste the same and should be avoided if possible. When it is not possible, use in combination with other dried fruit.
This recipe uses a combination of mixed candied fruit and peel, dried apricots, raisins and dried cranberries with almonds.
Fruitcake Cookies
Makes about 3 dozen
250 mL (1 cup) golden raisins
250 mL (1 cup) candied fruit (Macedonia mix, yellow & green pineapple, candied peel), chopped
125 mL (1/2 cup) dried apricots, chopped
125 mL (1/2 cup) fresh, dried cranberries, coarsely copped
125 mL (1/2 cup) slivered blanched almonds
125 mL (4 Tbsp / 1/2 cup) unsalted butter, softened
250 mL (1 cup) granulated sugar
1 large egg
50 mL (1/4 cup) orange juice
425 mL (1-3/4 cups) all-purpose flour
5 mL (1 tsp) baking powder
Preheat oven to 180°C (350°F).
Combine raisins, candied fruit and peel, cranberries, apricots and almonds; toss with 50 mL (1/4 cup) flour. Set aside.
In large bowl, cream together butter and sugar until light and fluffy; beat in egg and orange juice. Combine remaining flour and baking powder; stir into batter. Add reserved fruit and mix thoroughly.
Drop by spoonfuls onto a greased baking sheet. Bake for 15 minutes or until lightly browned.
Cookies can be stored in airtight containers for up to 1 week or frozen for up to 3 weeks.
My preference is for light fruitcake using some mixed peel, dried apricots, the traditional raisins and almonds. My friend Anne and I would get together in Ottawa to prepare the fruitcakes over Canadian Thanksgiving weekend. In recent years, I have switched from making fruitcakes to making fruitcake cookies, which seem to be more popular. The best ones are made from freshly prepared candied fruit (from my olive merchant at the marché in Paris or specialty food stores) mixed with dried apricots. The mixed candied fruit from supermarkets tends to all taste the same and should be avoided if possible. When it is not possible, use in combination with other dried fruit.
This recipe uses a combination of mixed candied fruit and peel, dried apricots, raisins and dried cranberries with almonds.
Fruitcake Cookies
Makes about 3 dozen
250 mL (1 cup) golden raisins
250 mL (1 cup) candied fruit (Macedonia mix, yellow & green pineapple, candied peel), chopped
125 mL (1/2 cup) dried apricots, chopped
125 mL (1/2 cup) fresh, dried cranberries, coarsely copped
125 mL (1/2 cup) slivered blanched almonds
125 mL (4 Tbsp / 1/2 cup) unsalted butter, softened
250 mL (1 cup) granulated sugar
1 large egg
50 mL (1/4 cup) orange juice
425 mL (1-3/4 cups) all-purpose flour
5 mL (1 tsp) baking powder
Preheat oven to 180°C (350°F).
Combine raisins, candied fruit and peel, cranberries, apricots and almonds; toss with 50 mL (1/4 cup) flour. Set aside.
In large bowl, cream together butter and sugar until light and fluffy; beat in egg and orange juice. Combine remaining flour and baking powder; stir into batter. Add reserved fruit and mix thoroughly.
Drop by spoonfuls onto a greased baking sheet. Bake for 15 minutes or until lightly browned.
Cookies can be stored in airtight containers for up to 1 week or frozen for up to 3 weeks.
dimanche 29 novembre 2009
Tourtières
Tourtière is a traditional French Canadian pork pie usually served on Christmas Eve. When I spent Christmas visiting friends in Ottawa, we would buy a very good one ready made from Sasloves in the Byward Market. It makes for an easy main course after winter days of shopping, visiting, tennis playing or other activities when you don’t have time to cook. Tourtière is traditionally served with chilli sauce but my friend, Anne, serves it with tomato butter, a richer tastier option.
I make this mini-version of tourtière and freeze it in preparation for holiday gatherings.
Mini Tourtières
Makes about 24 tourtières
Filling:
15 mL (1 Tbsp) butter
500 g (1 lb) ground pork (or a mixture of ground pork and beef)
50 mL (1/4 cup) finely chopped fresh parsley
1 clove garlic, minced
1 small onion, finely chopped
1 stalk celery, finely chopped
25 mL (2 Tbsp) all-purpose flour
1 mL (1/4 tsp) ground cloves
50 mL (1/4 cup) strong beef stock
Pastry:
375 mL (1-1/2 cups) all-purpose flour
1 mL (1/4 tsp) salt
150 mL (2/3 cup) cold unsalted butter
45 mL (3 Tbsp) approx. cold water
Glaze:
1 egg, beaten
10 mL (2 tsp) water
Filling:
Melt butter in a large heavy saucepan over medium heat. Add pork; cook stirring constantly to break up the meat. Stir in parsley, garlic, onion and celery. Cook, uncovered, for 10 minutes. Stir in flour, cloves and stock; cook, stirring until mixture thickens. Process pork mixture in a food processor fitted with a metal blade using pulse motion for 3 or 4 seconds or until finely ground. Transfer to bowl, cover and set aside.
Pastry:
In food processor, combine flour, salt and butter. Process with pulse motion for a few seconds. Sprinkle with water and mix until soft dough forms, adding up to 15 mL (1 Tbsp) more water if necessary. (Alternatively, place flour and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with water and mix until soft dough forms.)
On lightly floured board, roll out half the pastry 3 mm (1/8”) thick. Use 7.5 cm (3”) round cookie cutter to cut circles. Place in 5.5 cm (2-1/4”) muffin tins. Fill with pork mixture. Roll out pastry scraps and cut into circles 1 cm (1/2”) in diameter; place on top of pork mixture.
Glaze:
In small bowl, beat together egg and water.
Brush small pastry circles with egg wash and bake in a preheated 220°C (425°F) oven for 25 minutes. Let cool slightly and remove from tins.
Freeze tourtières, uncovered, in single layer on baking sheets. Do not thaw before reheating.
To reheat: Preheat oven to 220°C (425°F). Bake frozen tourtières in a single layer on a baking sheet for about 20 minutes or until sizzling.
dimanche 22 novembre 2009
Lemon Walnut Tea Loaf
Darkness falls so early at this time of year and my thoughts are starting to turn to Christmas or more specifically Christmas baking. Of course this could also have something to do with being reunited with my KitchenAid mixer after a long while too! Since it is a bit early to start Christmas preparations, I decided to make this simple but delicious lemon walnut tea loaf to use some of the wonderful fresh walnuts from Onsdorf, in the Trier-Saarburg region of Germany, that were thoughtfully given to me by Helga.
Lemon Walnut Tea Loaf
Makes 1 loaf
125 mL (1/2 cup) butter, softened
160 mL (2/3 cup) sugar
2 eggs
500 mL (2 cups) flour
7.5 mL (1-1/2 tsp) baking powder
1.25 mL (1/4 tsp) salt
80 mL (1/3 cup) milk
125 mL (1/2 cup) chopped walnuts
30 mL (2 Tbsp) grated lemon zest
Lemon Glaze (see below)
Preheat oven to 160°C (325°F).
In a large bowl, cream together butter and sugar until light and fluffy; beat in eggs one at a time, blending well after each addition. Combine flour, baking powder and salt; stir into batter in thirds, alternating with milk. Stir in walnuts and lemon zest. Pour batter into greased loaf pan. Bake for 55 - 65 minutes. Meanwhile, prepare Lemon Glaze. Brush loaf with lemon glaze and leave to cool in pan for 15 minutes. Remove from pan and cool on wire rack.
Lemon Glaze
60 mL (1/4 cup) fresh lemon juice
45 mL (3 Tbsp) sugar
Place lemon juice and sugar in a small saucepan; bring to a boil over medium heat and stir until slightly thickened. Remove from heat.
Lemon Walnut Tea Loaf Makes 1 loaf
125 mL (1/2 cup) butter, softened
160 mL (2/3 cup) sugar
2 eggs
500 mL (2 cups) flour
7.5 mL (1-1/2 tsp) baking powder
1.25 mL (1/4 tsp) salt
80 mL (1/3 cup) milk
125 mL (1/2 cup) chopped walnuts
30 mL (2 Tbsp) grated lemon zest
Lemon Glaze (see below)
Preheat oven to 160°C (325°F).
In a large bowl, cream together butter and sugar until light and fluffy; beat in eggs one at a time, blending well after each addition. Combine flour, baking powder and salt; stir into batter in thirds, alternating with milk. Stir in walnuts and lemon zest. Pour batter into greased loaf pan. Bake for 55 - 65 minutes. Meanwhile, prepare Lemon Glaze. Brush loaf with lemon glaze and leave to cool in pan for 15 minutes. Remove from pan and cool on wire rack.
Lemon Glaze
60 mL (1/4 cup) fresh lemon juice
45 mL (3 Tbsp) sugar
Place lemon juice and sugar in a small saucepan; bring to a boil over medium heat and stir until slightly thickened. Remove from heat.
dimanche 15 novembre 2009
Truffles
Truffles are the pungent, rare, mysterious and much coveted mushrooms that grow underground. Truffles are born when the right combination of tree (notably oak, chestnut, hazelnut or willow), mushroom spore and environmental conditions (limestone soil, rain at the optimum time and quantity, favourable temperatures) exist. This does happen in nature but in very limited areas. Traditional truffle hunters in the forests of France and Italy guard their troves with utmost secrecy lest others catch on to where to find these rare delicacies. Truffle cultivation is developing and the theories on the best way to produce viable crops have changed over the last decade. The success rate is improving.
In northern France, in the Bourgogne, Champagne and Lorraine regions, it is the ‘tuber uncinatum’ or Burgundy truffle that adapts to the northern European climatic conditions. Harvesting truffles is relatively simple as they grow near to the surface. Finding them is another matter. For that you need a pig or a specially trained dog. Traditionally it was pigs that found the truffles. They are naturally attracted to the smell of truffles but the challenge is to keep them from eating them before you can get them into the basket. Dogs do not have the natural instinct to eat truffles and can be trained to find them successfully.
This weekend, on my first trip with Slow Food Luxembourg, we went to La truffière de St-Remy-La-Calonne in the Meuse department (Lorraine region) of France. We were met and given the guided tour by the very knowledgeable and welcoming M. Michel Garzandat.
Afterward, we were treated to a delicious lunch of truffle specialities – truffle butter, pâté, scrambled eggs then the main course of chicken with truffle cream sauce and mashed potato with truffle followed by brie with truffle. A truffle lover’s heaven, I can assure you!!
Truffière de Saint-Remy
14bis, rue André Maginot – 55160 Fresnes-en-Woëvre
+33 3 29 87 30 63
www.truffiere.org
The Truffière is located in the Lorraine region of northeastern France - approximately 40 km from Metz, 20 km from Verdun and 100 km from Nancy.
Truffle Butter
250 g (8 oz) butter (unsalted, half-salt or salted)
60 g (2 oz) truffles, finely diced
Salt, to taste
Mix butter, salt and truffles with a fork. Serve over bread, toast, rice or pasta.
The butter will keep in the freezer for 3-4 months.
dimanche 11 octobre 2009
Prosciutto with Manchego and Quince Jelly
Last week I started a new work assignment and one of my new colleagues was kind enough to offer the members of our team some homemade Gelée de coing or Quince Jelly. I had never tried quince before but this jelly is delicious. I am so lucky.
Quince (coing in French) is fruit that resemble apples but are firmer in texture and a vibrant yellow in colour when ripe. They have a stronger flavour than apples and are often added to pies, apple sauce and other apple recipes to enhance the flavour. Quince are usually cooked but can also be eaten raw.
I decided to do a variation of the Spanish tapas which pairs Manchego cheese with 'membrillo' a friut paté made of quince. In this recipe, I added proscuitto ham as the base for the appetizer. I think this is a very good match. I also tried it with some local Luxembourg cured ham and cheese but found their flavours to be too strong for the jelly.
Prosciutto with Manchego and Quince Jelly
Serves 4
4 slices of prosciutto di Parma, cut into 2.5 cm (1”) strips across the width
225 g (1/2 lb) wedge Manchego cheese, chilled
Quince jelly, enough for a small drop on each piece
Fold strips of prosciutto in two to make squares. Heat a non-stick pan and fry the prosciutto until firm and slightly darker in colour (add oil if you don’t have a non-stick pan). Transfer to paper towels to drain. Cut or shave pieces of Manchego cheese to match number and size of pieces of prosciutto. Place cheese on top of prosciutto and top with dollops of quince jelly. Serve warm.
Quince (coing in French) is fruit that resemble apples but are firmer in texture and a vibrant yellow in colour when ripe. They have a stronger flavour than apples and are often added to pies, apple sauce and other apple recipes to enhance the flavour. Quince are usually cooked but can also be eaten raw.
I decided to do a variation of the Spanish tapas which pairs Manchego cheese with 'membrillo' a friut paté made of quince. In this recipe, I added proscuitto ham as the base for the appetizer. I think this is a very good match. I also tried it with some local Luxembourg cured ham and cheese but found their flavours to be too strong for the jelly.
Prosciutto with Manchego and Quince JellyServes 4
4 slices of prosciutto di Parma, cut into 2.5 cm (1”) strips across the width
225 g (1/2 lb) wedge Manchego cheese, chilled
Quince jelly, enough for a small drop on each piece
Fold strips of prosciutto in two to make squares. Heat a non-stick pan and fry the prosciutto until firm and slightly darker in colour (add oil if you don’t have a non-stick pan). Transfer to paper towels to drain. Cut or shave pieces of Manchego cheese to match number and size of pieces of prosciutto. Place cheese on top of prosciutto and top with dollops of quince jelly. Serve warm.
samedi 10 octobre 2009
Tea and Scones
We all know how to make tea, right? Boil the kettle, pop a tea bag into a mug, add boiled water and let steep to preferred strength. Remove teabag, add milk, lemon, sugar or honey, if desired, then sit back and enjoy.
Or we could make a pot of tea using loose leaf tea. Remember to preheat the pot with hot water before adding the tealeaves and perfectly boiled water. Let steep to desired strength and serve in proper teacups. The debate continues about whether the teapot should be cleaned with soap and water or just rinsed out. My preference is to use soap and water (and occasionally baking soda) to clean my teapots. However you make your tea, these cranberry cream scones will go nicely with it.
Cranberry Cream Scones
Serves 6-8
500 mL (2 cups) all-purpose flour
20 mL (4 tsp) baking powder
5 mL (1 tsp) granulated sugar
1 mL (1/4 tsp) salt
50 mL (1/4 cup) butter, cut in cubes
125 mL (1/2 cup) chopped dried cranberries
2 eggs
150 mL (2/3 cup) whipping cream
Sift flour, baking powder, sugar and salt into a large mixing bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries.
In small bowl, lightly whisk eggs with cream; pour into centre of the dry ingredients and blend quickly with fork until mixed.
Turn dough out onto a lightly floured surface and knead several times. Roll out to 2 cm (3/4”) thick and cut into 6 cm (2-1/2”) rounds.
Bake in 200°C (400°F) oven for 10 - 15 minutes or until lightly golden.
Or we could make a pot of tea using loose leaf tea. Remember to preheat the pot with hot water before adding the tealeaves and perfectly boiled water. Let steep to desired strength and serve in proper teacups. The debate continues about whether the teapot should be cleaned with soap and water or just rinsed out. My preference is to use soap and water (and occasionally baking soda) to clean my teapots. However you make your tea, these cranberry cream scones will go nicely with it.
Cranberry Cream Scones Serves 6-8
500 mL (2 cups) all-purpose flour
20 mL (4 tsp) baking powder
5 mL (1 tsp) granulated sugar
1 mL (1/4 tsp) salt
50 mL (1/4 cup) butter, cut in cubes
125 mL (1/2 cup) chopped dried cranberries
2 eggs
150 mL (2/3 cup) whipping cream
Sift flour, baking powder, sugar and salt into a large mixing bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries.
In small bowl, lightly whisk eggs with cream; pour into centre of the dry ingredients and blend quickly with fork until mixed.
Turn dough out onto a lightly floured surface and knead several times. Roll out to 2 cm (3/4”) thick and cut into 6 cm (2-1/2”) rounds.
Bake in 200°C (400°F) oven for 10 - 15 minutes or until lightly golden.
dimanche 27 septembre 2009
Mediterranean Pizza
The Marché Saxe-Breteuil is my favourite marché in Paris. It is in the 7é arrondissement near UNESCO and l’école militaire. On my last trip there I bought tomates confits (sun-blushed tomatoes), artichoke and some of my favourite Kalamata olives. I also bought cheese, Pélardon des Cévennes aux garrigues chèvre fermier (AOC). This is a small soft-ripened goat’s cheese from the Languedoc region in the south of France.
These ingredients gave me the idea to throw together this Mediterranean Pizza.
I sliced the artichoke and sun blushed tomatoes, chopped the olives and scattered them over homemade dough (recipe can be found in Feb 2008 archive). I cut the cheese into small chunks and placed it on top with some fresh basil. Popped it into the preheated 200°C (390°F) oven for about 12 minutes.
These ingredients gave me the idea to throw together this Mediterranean Pizza.
I sliced the artichoke and sun blushed tomatoes, chopped the olives and scattered them over homemade dough (recipe can be found in Feb 2008 archive). I cut the cheese into small chunks and placed it on top with some fresh basil. Popped it into the preheated 200°C (390°F) oven for about 12 minutes.
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