OK, What's For Lunch or Tea Today?

[Alex_UK]

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



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.




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.




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


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[Marco]

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

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

Marco.

[Alex_UK]

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

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

Marco.

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! (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!

[InThe Sticks]

Should tide me over until lunch..



That pizza looks awesome Alex.

[tapid]

Fought that was lunch ! lol . Looks great

[Pigmy Pony]

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

[Marco]

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!

Marco.

[InThe Sticks]

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.

[Marco]

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!

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!

Marco.

[Marco]

First up, some Margaritas!





More to follow....

Marco.