Posts Tagged ‘cottage recipe’

Staying home a bit more? We all are.  Here is a really good and simple recipe. You can make your own pizza, just the way you like it.

It’s worth investing in pans. Avoid the ones with a non stick coating as that finish will start to come off after you have used your pizza wheel on it a few times.


1 and 1/2 cups water

2 tsp lemon juice

2 T olive oil

2 T sugar

2 T powdered milk or 1 T milk or cream (can be omitted)

1 tsp salt

4 and 1/2 cups flour

3 tsp dry yeast


Place all ingredients in the listed order in bread machine pan and set for “DOUGH” cycle.

Always peek into the machine once it begins to mix. It sometimes happens that the paddle turns in the water below the flour.

If it isn’t mixing properly, insert a spatula along the edge of the pan to get the mixing of wet and dry started. Once the flour is being visibly pulled down it should be problem free.

Heat oven to 500F when dough cycle is finished and you are ready to form your pizzas.

The high heat is key to getting a pizzeria quality product.

Divide the dough into 2 equal parts if your pans are 14 inches or greater.  For smaller pans you can get three thin crust pizzas from this same dough.

Spray pans with a thin coat of cooking oil.  Wet hands very slightly and stretch one piece of dough gently into a flat thin shape. Place on oiled pan and working from the middle outwards, pull and press to stretch the dough towards the edges of the pan.  The dough will shrink back a bit so be sure to stretch it a little beyond where you want it.

Spread the dough with your desired amount of pizza sauce then top with shredded mozzarella  and all your favourite toppings.

Bake in the middle of your preheated oven for 10 minutes. Depending on your oven and your preferences, you may also wish to finish with 2 minutes under the broiler. If so check every 30 seconds!

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When the plants flowered and started to wilt it was time to harvest.
The no hill method worked well, i didnt need to dig very much and the harvest was about 2 lbs per plant. Not great but not bad either.
Not a massive harvest, but very satisfying all the same. There was no evidence of wire worm damage, as was foretold by a worker at the nursery.
The potatoes are very flavourful, cook quickly and are beautiful to look at – at least, I think so.

There were almost as many nuggets as there were full sized specimens. I found a wonderful recipe for these. Quick, simple and delicious:


Scrub and then fully cook nugget potatoes in salted water. Do not overcook. Plunge in cold water when done to stop cooking. Halve each potato after cooking, not before.

Mix 1/4 cup mayonnaise and 1/4 cup dijon mustard in a bowl large enough to hold the potatoes. Add 3 crushed garlic cloves, 1/2 tsp salt, pepper to taste and whisk it into a creamy sauce. Sprinkle in some fresh thyme or rosemary if you have it.

Add cooled cooked potatoes to bowl, stir gently to coat and then cover and refridgerate until 1 hour before serving. Allow them to warm a bit at room temperature. When your meat comes off the grill to rest, have these ready to go right on!

To finish: Place them on a well sprayed hot grill, and do not turn until they are beginning to char. Turn each piece once only and grill quickly. Remove to a serving platter and watch them disappear.

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Back in February I published a long-time favourite Bran Muffin Recipe. Called it the best ever. And it is yummy.

But now I’ve found another recipe, modified it to suit, and I have to say I prefer it.  Without further ado – and without a photo, since I am in such a hurry to  share, here is the recipe I’m currently addicted to.

This recipe makes 12 muffins. They freeze very well so I recommend doubling it, and I’ve provided the measurements to make it easy for you.

Spicy Zucchini Bran Muffins

 INGREDIENTS                                                      DOUBLE IT!

  • 2 cups                   grated zucchini                                 4 cups
  • 2                             eggs                                                        4 eggs
  • 2                             teaspoon grated ginger                  4 tsp
  • 2                             teaspoon grated lemon zest         4 tsp
  • 1 cup                      sugar                                                     2 cups
  • ½ cup                   extra light olive oil                          1 cup
  • 2 cup                     bran cereals                                       4 cups
  • 1  cup                     raisins                                                  2 cups
  • 1 cup                      whole-wheat flour                          2 cups
  • 2  teaspoon        cinnamon                                            4 tsp
  • 1  teaspoon         baking soda                                       2 tsp
  • 1/2 teaspoon     baking powder                                 1 tsp
  • Vegetable oil cooking spray


  1. Heat oven to 350°. Combine zucchini, egg, ginger, zest, sugar and oil in a bowl; mix well. Slowly stir in cereal, raisins, flour, cinnamon, baking soda and baking powder, stirring until flour is just incorporated. Coat a muffin pan with cooking spray or use paper liners. Fill muffin trays. Bake until muffins spring back to the touch and a toothpick comes out clean when inserted in center, 30 to 35 minutes.

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