OK, What's For Lunch or Tea Today?

Home made pizza night for the family tonight in lieu of being able to get a takeaway. Here’s the kids constructing theirs:

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Here’s mine pre-oven. Bread maker used to do the dough, then pasata, grated mozzarella, shredded chorizo and salami, spinach, olives, red onions, mushrooms crumbled Bingham Blue cheese, oregano, black pepper and Parmesan.


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The end result? A “heart attack on a plate” but honestly one of the best pizzas I have ever had, and that includes dozens if not hundreds in Italy over the years! Absolutely “mouthgasmic” if I do say so myself. :)

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Bigger than our dinner plates, and I was planning on saving half for tomorrow’s lunch... [emoji51]


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Good stuff, mate. They're really starting to grow up... Bet they love making a mess!:D

The results also look pretty good... Someone loves green olives!:eyebrows:

Marco.

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Originally Posted by Marco

Good stuff, mate. They're really starting to grow up... Bet they love making a mess!:D

The results also look pretty good... Someone loves green olives!:eyebrows:

Marco.

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Tamzin is 12 this year, so a “tweenager” I think the expression is. Billy is almost 8 and no longer a little boy. They have both helped me build a composter today, so first introduction to hammers and power tools! :eek: (will post separately on that.). And yep, making a mess is definitely their forte, tidying up not so much! Olives of any description work on a pizza for me!

Should tide me over until lunch..

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That pizza looks awesome Alex.

Fought that was lunch ! lol . Looks great

Making me hungry just looking at it - just needs a couple more sausages and it'd be perfect :)

Very nice, Jon, although you know I don't 'do' black pudding. Expertly cooked bacon though, which is *just* how I like it! Is it back bacon, and if so where did you get it?:)

If I ate all that though, I wouldn't want lunch, and Sunday lunch is always something special to look forward to!:cool:

Marco.

Yup, its dry cured back bacon from the cash’n’carry (Makro). I buy it a kilo at a time.
Unsurprisingly i skipped lunch today.

Ah, the Makro thing is interesting - not been there for years, but always found they did some good stuff. Booker is nearer us now, and I have a card, but again not been there in years.

For me, with bacon, you need a bit of fat content. If it's too lean, it becomes dry and tough, and you end with something not dissimilar in texture to cardboard!:doh:

Yours has streaks of fat in it, (and is lean in the right places), which have crisped up nicely, and *that* is what produces the flavour! Eggs are epic, as usual. One thing I always have with a cooked brekky though is some sautéed mushrooms, plus I prefer fresh (grilled) tomatoes or vine ones, to tinned.

Anyway, no doubt you'll be concocting something interesting for this evening's repast!:cool:

Marco.

First up, some Margaritas!

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:cheers:

More to follow....

Marco.