Spring is in the air and the forecast of a couple of days of 19 degrees gave me the idea of firing up the pizza oven. So yesterday I made a batch of no knead dough to ferment overnight.
Today dawned grey and drizzly, not normally the time I’d make a pizza out of doors, but the dough was perfect so I braved the blustery drizzle to cook my pizza. Luckily it only takes a few minutes. Of course it being Melbourne weather it rained precisely for those few minutes! 🙂
I wanted to try out some smoked mozzarella from Damona that I’d bought with pizza in mind. I’d tried the Damona cheeses when they first arrived but the one I had was coconut flavoured so I was unimpressed and never tried them again. They seem to have fixed that. The smoked mozzarella is really good, lightly smoked and it melts well.
I made a simple pizza with olive oil, garlic, fresh tomatoes, the smoked mozzarella and lots of chopped fresh parsley from the garden where it is currently running rampant.
After a year of not cooking much and not blogging at all due to illness, I’m ready to start again.
We celebrated the return of two of my sisters from overseas and the end of my treatment for cancer with a family dinner. As usual we all brought a part of the meal.
This time I made a dish I’ve been meaning to blog about for ages – the Toulouse Lautrec Gratin of Pumpkin from Jane Grigson’s Vegetable Book. It is a delicious dish of pumpkin, layered with an onion and tomato sauce and topped with breadcrumbs. It is actually a recipe from Henri Toulouse Lautrec that was part of a collection of recipes published by his friend.
It normally forms part of our family Christmas lunch and I’m not sure why I hardly ever make it at other times, other than that it is a bit lengthy to make. I’ve simplified the original recipe a bit, it calls for the pumpkin to be floured and fried. I’ve changed this to roasting the pumpkin instead. I also cut the pumpkin a little thicker and use more tomato for a slightly wetter dish.