This is a Vietnamese street food that you can make at home for a fast breakfast or lunch or even just a snack. The inspiration came from here.

Here's one of the simplest topping ideas: In a non-stick pan, over medium heat, place your rice paper circle. Drizzle some chili oil over the top, break an egg onto the rice paper and scramble it, spreading ( Read more... )

Pizzaman are pizza filling stuffed Chinese style buns found in Japanese conbini (convenience stores). The dough was made based on this recipe from Youtube though I had to increase the amount of water I used to 120 ml rather than 100 ml. The filling was spicy Italian sausage filling removed from the casing and cooked off, cooled and then combined ( Read more... )

For spikesgirl58:

This is the pizza I made today. It was delicious. Just my usual pizza dough, frozen, thawed in the fridge overnight and baked today. I threw everything I had on top. Hot Italian sausages, spicy pepperoni, green pepper, mozzarella and sharp cheddar cheese on a jarred portabello mushroom sauce.


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The bialy is a small roll that, according to Wikipedia, is found in Polish and Ashkenazi Polish culture. It has many similarities to a bagel. Although it isn't boiled after proofing, just baked, it still retains the dense chewiness and flavour found in that ubiquitous bread product ( Read more... )

A bundle of fresh kale is quite versatile ... use it to make a pot of Zuppa Toscana soup, a topping for a meatless pizza AND as a filling for this delicious three egg omelette.

Kale and Cheese Omelette


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"Tutti a tavola a mangiare" or 'everyone to the table to eat' is Lidia Bastianich's closing on her Italian cooking show.

I thought it was an appropriate title for this Italian themed menu.

Strozzapreti (priest-strangler) pasta made with flour, a pinch of salt and hot water. Kneaded for five or six minutes until smooth and supple, this simple ( Read more... )

My sourdough starter jar was getting a bit full (relatively speaking, as it was in a BIG jar, rather than my usual 2 cup one) so I had planned on refreshing the contents by making a batch of sourdough flour tortillas.

And then I was inspired by a themed post on a FB group I belong to to make sourdough bagels. After posting a request for a ( Read more... )

Last year I was feeling a bit adventurous so, along with my usual purchase of a 20 kg bag of Canadian all purpose flour ($19.99 including tax), I came home with a 1 kg bag of imported Italian Tipo 00 flour (Camino brand, $2.99). This is a very finely milled wheat flour, often used for pizza dough and pasta, in Italy. This particular bag is listed ( Read more... )

Freezer clear-out is going well with about eighty percent of the contents of the upstairs freezer having been transferred to the basement freezer. However, meals are going to be pretty unimaginative this coming week as I scrounge out previously made and frozen mains and sides. The same old dishes are making an appearance so I thought I'd wax ( Read more... )

Because Karen, of "Back Road Journal", posed an interesting question about getting a pizza crust, using cauliflower rice, that was firm enough to pick up ... and because I was bored, I decided to attempt a technique and recipe found hereThe recipe was scaled down to accommodate the reality that I only had 300 gm of cauliflower rice in the house. ( Read more... )