I’ve told you about The Tallest Man On Earth before, but this is a whole set at a music festival. This is the only way I will be a part of a music festival. The whole idea of being jammed in with all those punters makes me hot and not in a good way.
I found this somehow today, basically looking to see if he was coming to Australia because I missed him last.
I’m feeling weird today. I just really want an all-enveloping hug from a man where I can feel swallowed up while drinking in his smell. That’s all.
Anyway, that’s not likely to happen any time soon so I shall keep listening to Kristian Matsson and grow accustomed to the longing.
I absolutely adore cinnamon and will consciously try to work it into as many dishes as humanly possible. Having said that, the overnight waffles are still the favourite in this house but these come in a very close second.
Now I know some of you are going to read the recipe, see you have to whisk the egg whites and move right along. I know this because I was one of you. The reason ricotta pancakes never get a work out in this house is for that very reason, having to separate the eggs and whisk the whites. But here’s the thing, it takes about three minutes. Three. So just do it ok? Ok.
My go-to pizza dough recipe that is as forgiving as the sun is hot.
There are eleventy gagillion pizza doughs out there and all of them probably work equally well. This is based on a Jamie Oliver recipe I have been making for more than a decade. You can make paper thin crusts with it or thicker doughyer (so a word) ones if you prefer.
Recently we’ve been getting more fancy with our pizzas, thoroughly pricking it all over with a fork, brushing it with oil, and topping with some sweet grape tomatoes. Into the hottest oven your oven will go until its clearly bronzed, pull it out, squish the tomatoes flat, drape over some prosciutto and rocket and let sit for a wee while so the meat and greens can wilt.
Similarly, another pizza bianco – brush oil over your flattened dough, top with some roasted cubes of pumpkin or sweet potato (I do this while the dough is proofing so the kitchen is warm from oven) and again maybe some tomatoes or sliced red onion. Bake, then pull out of the oven and dot over some goats cheese or ricotta and greens.
Finally, another one – brush the base with oil then cover with finely sliced mushrooms – and I mean cover generously – and dot over some crumbled blue cheese then cook. Heaven.
Anyway, this is meant to be about the dough not the toppings!
This dough is very forgiving. Sometimes I barely knead it, sometimes I think I over-knead it but it still comes up trumps. Basically operate on the mindset that once it’s smooth and has come together it’s done.
A fantastic vegetarian dinner option, zucchini and haloumi fritters with mint and dill.
Remember the time-consuming but delicious zucchini gratin? Jasper has been requesting it with increasing desperation over the last few weeks but I just didn’t have the emotional fortitude or stamina to go there. I’m blaming the relentless heat and humidity over these past months.
So when I saw a Neil Perry recipe for zucchini fritters on the SMH website I hoped I’d struck a middle ground. I’ve added some mint to my recipe and would encourage you to do the same.
These were an absolute sensation, heading straight to the pool room of family dinner winners. You could even make smaller ones as a finger food option. Don’t think the yoghurt sauce is optional – as is always the case when there’s a sauce on the side it lifts the meal from yum to YUM!