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Pizza Crusts. People ask me what to do with excess sourdough starter, and here's one of my answers. Make pizza shells. If I'm not planning on using them at once, I'll freeze them after the first baking, and they are ready to be topped and baked at the drop of a hat. It makes you ready for unexpected company - especially kids - dropping in. If you are going to use the pizza shells right away, you may either partially pre-bake the the shells, top them, and then finish baking them or top them and bake them in one step. If you pre-bake the shells, they will tend to stay more fluffy.
Ingredients: 1 1/2 c mature Sourdough starter 1 T olive oil 1 t Salt 1 1/2 c Flour Preheat oven to 450F. Mix ingredients, working in the flour until you have a soft dough. Once you've kneaded the dough, cover it and let rest for 1/2 hour. Once the dough has rested, roll out into a flat round pie-like shape. Once you have a nice round pie shell, you may pre-bake it or top it and bake it. Many people over do their pizzas. The best fifty food shops of Tasmania. 7a Mary St, Cygnet, Tasmania Cygneture Chocolates is Gillian Ryan's vibrant business in the foodie haven of Cygnet in Southern Tasmania.
Here she uses fresh, local produce from the verdant valleys of the area to craft a fine array of delicious chocolates, truffles, ganaches, honeycomb and caramels. Jackman and McRoss 59 Hampden Road, Battery Point Great sourdough bread including the sixteen hour loaf. They also have an outlet in Victoria St in Hobart and in New Town. Vermey's Quality Meats 180 Sandy Bay Rd, Sandy Bay This small shop always seems to have exactly what everyone wants. Delicacy 35 Canning Street, Launceston A great range of deli lines and some good coffee available here. Gourlay's Sweet Shop 12 The Quadrant, Launceston A perfect place to bring back recollections of childhood fantasies. Norman and Dann 6/33 Salamanca Place, Hobart A magnet for chocaholics, but they also have a range of top-end deli products and some great kitchen ware and cook books.
Bruny Island Cheese Company Eumarrah. Gardening Australia - In Their Own Skins. Organic Gardener Magazine, July / August 2008 LINDA COCKBURN explores simple ways to store your harvests over winter. After having some absolute bumper harvests, I've been scratching my head and seeking out ever more diverse meal ideas featuring our surplus apples, tomatoes, carrots and potatoes. I've also been pondering how to keep excess produce long-term using low-energy technologies.
Most importantly, my efforts need to elicit more yums than yuks from the family when it comes to dinner time. Moulds, bacteria, yeasts and microorganisms need moisture, oxygen, food and a suitable temperature to succeed, remove one of these requirements and you have created an unfriendly environment that will temporarily suspend or slow their activity. The answer to many of my storage questions was simple: keep them in their own skins.
Pumpkins Allow the fruit to mature until the vine withers. To avoid spreading rot, store pumpkins so they do not touch each other. There are other inventive storage ideas. Welcome to Simply Beef and Lamb. Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides - (Build 20100625223402) Infographics - Food. Matt's Kitchen. Matthew Evans | Food Writer. All recipes Australia NZ - Recipes and cooking tips for Australian and New Zealand cooks.