Be honest: how many times have you ordered a pizza and when it comes, and you’re eating it, you think, “This tastes like nothing.” Then you start to think that you paid, what, 8 pounds for it, 15 or so pounds if you got two, and it tastes like… nothing. Plus you have to get rid of those boxes. The whole scenario is annoying. And the only reason you did it was to save time because you got home late from the stable or the skating rink and it was all you could think of. Well, that can be history. All you have to do is invest a little bit of time and a little bit of kneading, and a really fabulous pizza is in your future. Trust me: if you hate to cook, have scrambled eggs, but if you like to cook at ALL, don’t order another pizza, just do this:
Pizza at Home
(serves four today and four later in the week)
4 cups “strong flour”, like Hovis, plus more for dusting
2 cups-ish warm water
1 sachet powdered yeast (Hovis fast action…
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Peach Crumble
(makes 4 large or 6 small servings)
2/3 cup plain flour
1/4 cup granulated white sugar
1/3 cup cold butter
6 ripe peaches
generous sprinkle fresh-ground nutmeg
even more generous sprinkle fresh-ground cinnamon
This is a lovely, light crumble, made even better if you can find a cinnamon grinder. I’ve also turned my back on ready-ground nutmeg. The aroma of fresh-ground just runs circles around the powdered stuff.
Peel the peaches, leaving the peels as long as you can, just for fun. Cut the peaches into wedge
Place the flour and sugar in your food processor and turn it on. Then, a little chunk at a time, drop the butter into the little hole at the top and clamp your hand over the hole: flour will tend to shower out the top when the butter disturbs it, the first couple of chunks. Use up all the butter and whizz until the mixture is nice and sandy. If you do not have a food processor, the same result can be achieved by simply rubbing the cold butter with the flour and sugar until well-mixed and sandy.
Cover the bottom of an ovenproof dish, around 8x6 inches, with the peach…
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