Little Foodies Italy

Pizza
We used this recipe for a dough that didn't need to proof / prove - whatever! Although a very tasty dough it didn't cook in the same way that our normal choice of dough does so not sure we'd use it again. We topped with passata, mozzarella, onion, mushrooms, olives and pepperoni.

Those celebrity people in the jungle have nothing on us. To say that artistic temperament came out in all of us while making pizza would be an understatement. Six year old stormed off in tears. Three year old shouted that parents were very wrong. Mummy shouted that this was supposed to be enjoyable. Daddy shouted what was all the fuss about and whose GREAT idea was it to all make pizza together. We've made pizza before several times, had lots of fun and no problems. Who knows what was different about today.


Anglo-Italian Lamb Stew with a Moroccan hit
(a slow cooked jumble in an earthenware bowl)
1lb of diced lamb (about 1.5/2 cm cubes)
1 red onion, peeled and cut diced
1 large carrot, cut however you like
Handful of cherry tomatoes
2 cloves of garlic, skin left on
Spoonful of dried oregano
Mug full of red wine - Chianti would be good - it was a large mug
2 tablespoons of olive oil
2 tablespoons of Worcester Sauce for the British hit
Tablespoon of Harissa for the Moroccan hit


Gently brown the lamb in the olive oil, add the onions and garlic cloves, continue to cook for a couple of minutes. Add the red wine, worcester sauce, herbs and harissa. Pour this into an ovenproof earthenware bowl, add the tomatoes and carrots or any other veg you want to add and cook on a low heat (about 150C) in the oven for about 2 1/2 to 3 hours.

The tomatoes were really good!

Lentils and Sausage.... well that was the plan but brunch was on the agends today and with snaggers in the fridge we could hardly not use them. Lentils and sausage another day perhaps.