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Continue reading →: *My favourite chocolate pizza (the Variation)from Pizza Modo Mio by John Lanzafame (p174. The variation is at the bottom of the page) Very simple: Toscana Classic Mini Pizza Bases coated with Nutella and baked for 5 minutes. Fold chopped strawberries through vanilla bean ice cream, and top with grated white chocolate. Delicious!
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Continue reading →: Ham and pineapple mini pizzasfrom Pizza Modo Mio by John Lanzafame (p168) I know! But I was transitioning to a dessert pizza next, and I thought this could be a good sequel Same Toscana Classic Mini Pizza Bases, and the Mutti Pizza Sauce as the base sauce. Parsley Fresh pineapple pieces pre baked until…
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Continue reading →: *Puttanesca pizzafrom Pizza Modo Mio by John Lanzafame (p43) SWMBO loves puttanesca, so I had to try this. Same Toscano bases and Mutti Pizza sauce as the previous post. Then, capers, pitted back olives, anchovy fillets, parsley, garlic ( I substituted preserved garlic for the garlic confit as I did not…
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Continue reading →: Margherita pizzafrom Pizza Modo Mio by John Lanzafame (p34) I used the Toscana Classic Mini Pizza Bases for this (and the next 3 pizzas), and the Mutti Pizza Sauce as the base sauce. Then scattered with parsley, grated mozzarella and cherry tomatoes and baked on pizza stone 230C for 7mins. But…
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Continue reading →: Monkfish wrapped in prosciuttofrom The Really Useful Cookbook by David Herbert (p74) SWMBO bought Monkfish and wanted a non asian dish. EYB/ Cookshelf came up with a few options. Monkfish stuffed with a mixture of butter, chives, parsley and lemon zest. Wrapped in Prosciutto di Parma. (This was the hardest part, separating the…
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Continue reading →: NSW: Darlinghurst: Bar Reggio
Date visited: 20 October 2026 Bruschetta Pizza: “with tomatoes, garlic chilli and basil on pizza bread”. (Chilli seems to have been omitted. As a pizza it didn’t work. As bruschetta, it was ok, but the tomatoes needed more flavour.) Garlic Cheese Pizza “with cheese, garlic and chilli served on pizza…
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Continue reading →: End of days Bolognesefrom Death to Jar Sauce: Rad Recipes for Champions by Nat’s What I Reckon (page 13) Fairly traditional Bolognese sauce (ie without mushrooms) but with milk. Interestingly, of the 159 Italian recipes I have for Bolognese, 34 have milk as an ingredient! When you think about it, it is no different to adding…
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Continue reading →: *Saumon grillé et sauce vierge (Crispy skinned salmon with a tomato, fresh herb and lemon oil)from Tolarno Bistro: The Life, Times and Recipes of a Remarkable Restaurant (page 119) by Iain Hewitson and Bob Hart For ease of effort, this delivered a delicious sauce. Sauce: Cherry tomatoes (I substituted a box of Cocktail Truss tomatoes which have better flavour), EVOO, lemon juice, S & P, Fresh herbs (parsley, chervil and chives).…
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Continue reading →: *Spicy Sichuan pork noodlesfrom RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 64) Version 2: rather than finely dice half a brown onion, I used a whole brown onion and cut into segments, and fried with the beans. Huge improvement! I also added some toasted peanuts and fried shallots as…
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Continue reading →: 4 ways with jaffles: baked beans & maple bacon jafflefrom Cook Book: 187 Recipes That Will Make You Incredibly Popular by Matt Preston p124 Mixed reviews. I was not fussed, but SWMBO loved it. I prefer baked beans with curry powder, rather than adding to the sweetness. Very simple. Fry Bacon, add Maple Syrup (Canadian) Baked Beans (SPC) between slices of bread…
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