Steak and Mushroom Pizza with Bourbon Bean Sauce

I enjoyed a bowl of smoked bourbon baked beans at the weekend, paired perfectly with a juicy rib-eye steak. What to do with the leftover beans though? I had planned to make a pizza during the week. A steak pizza for that matter.

In a moment of culinary creativity, my wife blended the remaining beans into a sauce as a passata substitute. It resulted in one of the best tasting meat pizzas that we had.
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Moroccan Lamb, Goats Cheese and Spinach Pizza

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.
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Oven-Baked Ham and Mushroom Pizza

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 of with a ham and mushroom pizza using home-made dough. From this foundation, it’s easy to make most pizzas for baking in a standard kitchen oven, wood fired pizza oven or ceramic oven such as a Big Green Egg.
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Bake Your Own Tiger Bread

With its distinctive taste and mottled crust, there are few loaves of bread that look as impressive as the aptly named “Tiger Bread” (also known as Giraffe Bread, Dutch Crunch and Dutch Crust). Using this recipe you can bake one for you and the family. Or just for you. Continue reading “Bake Your Own Tiger Bread”

Minimal Kneading – A Basis for Great Bread

Most bread recipes in this blog, such as for the the loaves above, use a minimal knead method. In this post we explore how and why this works …
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Short and Sweet – “A blueprint for great home baking”

Short & Sweet by Dan Lepard

My go-to home baking book is Short and Sweet by Dan Lepard. Not just a recipe compilation it is, in Dan’s own words, a “blueprint for great home baking”, imparting much wisdom in a concise and approachable style.

“I truly believe that life is improved by cake.”
Dan Lepard

The “eureka” moment was minimal knead bread-making. A slow, steady rise, interjected with 15 second kneads, it is a good fit for home baking in the maelstrom of modern life.

Dan is a master across the field of baking. His book covers cakes, biscuits, desserts, pizza and even beer-battered fish!

The book can be purchased from amazon.co.uk in either hardback or Kindle format.

The First Loaf of Bread

Starting at the beginning is always a good idea, so with venturing into the world of cooking I did just that. Cheese on toast was already in the bag, so how about trying to make the bread for it? This is what happened …

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