This is currently our go-to pizza. A simple, yet effective, combination of spiced lamb, textured goats cheese and tasty spinach, finished off with shredded mozzarella. Learn how to cook this for yourself, using either an oven or a Big Green Egg.
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
I still remember the warm summer’s day when I first baked a home-made pizza. It tasted fantastic, fresh flavours and a crisp thin-crust base, served with both a glass of wine and a sweet sense of victory. And the desire to make many more. Which I did.
This post covers the basics with a ham and mushroom pizza using home-made dough. From this foundation, it’s easy to make most pizzas.
Spice up your chicken with a homemade Jamaican jerk marinade. Whether it’s cooked al fresco on a Big Green Egg (or similar), or inside using an oven, this will undoubtedly delight and impress your dinner guests.
When is a blog not a blog? When it is an IT project. I recently realised that The Cook’s Digest had become too focused on making it look good rather than fulfilling what I originally wanted to do … sharing our home cooking experience.
It also transpired that from the outset of this blog, my wife was, in fact, right …