Cherry tomato pizza margherita

and her smile brings light to even the darkest corner...

I have become a 'collector' of sorts; not of winged creatures nor paper stamps, but of my child's smiles. Their worth is un-quantifiable and their effect undeniably enigmatic, as somehow, despite even the roughest colic-riddled night, one brief grin from her in the morning when I awake seems to pale every frustration in comparison. I fear, I truly would forgive her anything for the price of a single smile.

My days literally revolve around my daughter, she has become the Sun to my Earth and I have barely a moment betwixt to do anything other than cater to her whims. I did however find myself with the tiniest slice and relished the chance to visit my lonely kitchen covered in a dust of neglect. I can't tell you how wonderful it felt to be dicing tomatoes and plucking leaves of emerald basil whilst fragments of spring sunshine fell upon my shoulders. And as this recipe only took ten minutes of my time I soon had my little one back in my arms, bestowing upon me more of those precious smiles.

ease: 5/5.
prep time: 10mins.
cooking time: 15 (I used a storebought base).
total: 25mins.

taste: 4/5. Best margherita I have had.
I love pizza. And just like the Teenage Mutant Ninja Turtles my favourite pizza is a cheese pizza (or as we call them down under, Margheritas). To me, nothing beats cheese and tomatoes with a hint of herb on a bread base. This recipe takes it up a notch.

The tart sweetness of the cherry tomatoes and garlic (which I cooked with the tomatoes to soften its bite) works beautifully with the gorgeous aniseed-hit from the fennel seed, fiery chili pepper, fragrant basil and finally the salty, stringy cheese. I served mine atop a gluten-free base (storebought to save time), but I imagine it would be even better on a homemade one. I loved this so much I was death-staring my husband like a hungry dog whilst he was eating his last piece.

I only had 250g of cherry tomatoes and it wasn't enough, the recipe calls for 350g which sounds about right. I would double the garlic though.

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Cherry-Tomato-Pizza-Margherita-357889

Fig & goat's cheese pizzas

It seems I've gone 'fig crazy' (that is a rather paper-thin attempt at mimicking the phrase, stir crazy).

Figs are the 'falling stars' of the fruit world; blink and you might miss them. Due to their fragility they are also quite pricey which is why I have decided that the first fruit tree I plant will be a Fig Tree. Until the day when I can happily pick my own, I buy a dozen or so each week to use almost immediately. Some my husband eats adorned, juices dribbling down his stubbled chin. The ones I safely hide from his greedy fingers I make into something sweet or savoury, they work beautifully in either camp.

Hubby actually chose this recipe, as initially, HE was meant to make it, and whilst he did help, I ended up taking over as I just can't bear to watch him fumble around in my kitchen. Yes, it's MY kitchen and I don't like to share it.

ease: 5/5 (especially if you use  a store bought pizza base, which we did).
prep time: 8mins.
cooking time: 8mins.
total: 16mins.

taste: 4/5. Simple but satisfying.

I was hesitant about using a tomato passata base to go with the figs, but hey, it worked. The tangy tomato went well with the sweet fig.
The first flavour that hits you though is the lingering liquorice of the fennel seed which gives way to the successful fig/tomato pairing before the gooey, salty cheeses and crisp pizza base wrap it all up. I made two medium sized pizzas, one for each of us. Hubby didn't like the fennel that much as he preferred the fig to be the lone star of the show, but I enjoyed it more.

would I make it again: Yes.


recipe: Fig & goat's cheese pizzas

Asparagus & triple cream brie pizza

I should name today Super Saturday, in honor of all of the errands I managed to tick off my list, and before 6:30pm I might add.

Along with the obligatory food shop, I felt like going to Jones the Grocer for my gourmet ingredient fix. Whilst there I picked up some truffle salt and some truffle oil. Eager to use them immediately I scoured my recipe files and found the perfect summer nights dish, complete with a sprinkling of truffle oil (and a dash of truffle salt for good measure).


ease: 5/5.
prep time: 6mins. I used a pre-made pizza base, as I am inherently lazy.
cooking time: 12mins.
total: 18mins.

taste: 4/5. I loved this, although the asparagus didn't cook through for me, you see mine are a little stockier than Not-Quite-Nigella's. Ryan on the other hand took one bite before pulling an 'icky' face and pushing his plate away. Yes, this is how a 24year old man let's me know he doesn't like something. Perhaps if the asparagus was a little more tender, he may have had two bites.

would I make it again: N0, only because I cannot eat a whole one myself.

recipe: http://www.notquitenigella.com/2008/12/03/asparagus-and-triple-cream-brie-pizza/

Summer pizza

I spent so much time designing the new layout that I forgot about dinner! Before I knew it I heard 'when's dinner' grumbles coming from the lounge room. Scurrying around the kitchen I played with the idea of a large salad and then on second thought I turned on my laptop and scanned my bookmarked recipes. This super quick and easy Summer pizza recipe was the answer to my prayers.

ease: 5/5.
prep time: 8 mins.
cooking time: 20mins
total: 28mins

taste: 4.5/5. Ryan absolutely loved this - as it is a simple dish it really does rely on flavoursome fresh produce. The tomatoes were the stars whilst the zucchini and basil added to its summer taste. I made HUGE modifications to this recipe. I only used around 2tbs of mayonnaise, 1tsp dried basil, 1 punnet vine ripened cherry tomatoes, 1/2 a zucchini, 1/2 cup tasty cheese and 1/4 cup smoked danish cheese. I omitted the red pepper flakes and salt however I did mix 1/2tsp minced garlic with the mayonnaise. All of this fit decently on 1 sheet of puff pastry. I was a little hasty in getting it into the oven so my pizza was a little soggy due to partially defrosted pastry. Next time I will try to find some smoked mozzarella as I really think it would go well with this dish, I would also substitute the mayonnaise for garlic aioli.

would I make it again: Yes - super easy and really well liked.

recipe: http://www.bitofnutmeg.com/2008/07/so-fancy-so-easy-summer-pizza.html

Pizza Hut - BBQ Chicken Lovers

As I Could-Not-Be-Fkd cooking tonight, mostly because I have lost feeling in my lower limbs thanks to the cold weather, Ryan and I ordered a pizza.

Pizza: BBQ Chicken Lovers on Thin n Crispy Base - Chicken, fresh cuts of onion and mushroom all on our freshly made pizza base with mozzarella and BBQ sauce.

Taste: 3/5. Decent - crust was a bit too crispy but otherwise a good pizza with a decent amount of topping. Everything was proportionate.

Cost: $12.90 pickup. It was 11.90 about 4 months ago - bastards upped the price.