Basic recipe is eight ounces of water, two teaspoons of dried yeast, some slurps of olive oil, and around a pound of flour. I say around a pound as I have no scales.
I also spent years weighing bacon and cheese so, I can guess weight. Plus, dough eventuality reaches its own equilibrium.
Hugh has posted a new challenge, and for once, having just eaten brunch, I decided to play.
We eat brunch a lot.
I had a quarter of a pizza left, he wanted chips with his, so I peeled a potato and whacked the chips in the oven (just in case anyone thinks I buy oven ready chips), added more mushrooms to the pizza, and cheese to his part, and shazzam, brunch, plus salad of onion, tomato, cucumber, olives.
When I said slurps of olive oil, I meant two ounces. That’s a lot of oil. It also means you can reheat it the next day without it getting dry. It was just as yummy today.
Pizza costs at least eight quid. Why pay that when I can make better? Total ingredients on there were onion, garlic, olives, tomato, mushrooms, green chillies, fresh thyme from the finca, and two types of cheese on his half.
I loathe conventional breakfasts, it’s the hardest meal of the day, so brunch suits me down to the ground … now … what to cook for tea?