I made this “pull apart bread” (a recipe adapted from Zola Nene) and just loved it. It is perfect for a picnic and to share with friends … whenever and where ever!
(Adapted recipe from Zola Nene)
250 ml grated cheddar cheese
125 ml grated mozzarella cheese
125 ml grated Parmesan cheese
180 ml mayonnaise
large handful mixed fresh herbs , chopped
500g ready-made bread dough
flour for rolling the dough
30ml olive oil
5 ml Maldon or course salt
Preheat the oven to 180 ° C. Grease a 23cm x 23cm pan (you can also use a regular cake pan). Mix the cheese, mayonnaise and fresh herbs together. Divide the dough into twelve balls and the cheese mixture into twelve parts. Sprinkle flour on the table and press each ball with the palm of your hand into a flat circle +- 1cm thick. Create a hollow in the centre of your flattened dough for the cheese mixture. Fold dough in half and roughly pinch the edges. Form a ball of each, pinching under the dough spheres. Pack in tin. Brush the top of the bread with the olive oil, cover with cling film then leave to rise in a warm place until doubled in size. Remove the cling film, sprinkle with salt then bake for 30 – 45 minutes until the bread is cooked through. Once baked, remove from the tin and pull bread pieces apart to serve.
This dish is inspired by Hugh Fearnley-Whittingstall who loves the combination of warm bacon, lettuce and tomatoes. I turned it into a salad by adding mozzarella, basil and vinegar. This is utterly delicious and with a good piece of bread makes a perfect meal for this in-between season time of year.
Preparation and cooking time: 20 min
250 g bacon
1 T olive oil
400 g baby tomatoes, half some and keep some whole
3 gem lettuce heads, cut in half length-ways
1 T olive oil
2 T good red wine or sherry vinegar
150 g bocconcini (fresh mozzarella balls), torn into pieces
Handful of fresh basil
Freshly ground black pepper
Heat one tablespoon of olive oil in a pan and fry the bacon over medium heat until crisp. Set aside and keep warm. Put the tomato and lettuce in a bowl, add the other tablespoon of olive oil, season with salt and pepper, and toss together. Add the lettuce and tomatoes into the bacon pan and fry for about 5 minutes until the lettuce halves are wilted and browned and the tomatoes are warmed through. Add the bacon and the two tablespoons of the vinegar for the last minute or two. Turn everything onto a flat salad dish – add the mozzarella and basil. Sprinkle with a bit more of the vinegar and season with salt and pepper.
Watch me make this live by clicking here.
Stand back … I can honestly say this is one of the most amazing things I have ever made. It astounds me that I did not discover this earlier in my life … you know all those times you sat hankering after a pizza but were just too lazy to call the pizza delivery guys. Well, now there is just no excuse. Just take a slice of whole wheat bread + roll it out with a rolling pin + brush with garlic and olive oil + fry in griddle pan + add your toppings + and bake! This takes just minutes to prepare and you can decide on what toppings you want…healthy or decadent…the choice is yours.
Just tell me this isn’t good? I know that you cannot beat an original Italian pizza base….you know the ones they make in Italy – but this is just as delicious, believe me. Just don’t tell Mamma!
pizza ... my style - just don't tell mamma
- Pizza base
- 4 Slices of bread
- 2 Cloves garlic – grated
- 3T Olive oil
- 140g Ina Paarman Sundried Tomato
- 1 Small block of mozzarella cheese (this all depends on how much you want to layer on)
- Dried origanum (optional) – a very small pinch per “pizza”
- 8 Slices cooked salami
- Kalamata Olives
- 1 large onion – sliced and slowly fried in a bit of olive oil till golden brown
- To serve
- Fresh basil
- Preheat the oven to 220 ºC.
- Take a rolling pin and roll the bread till flat.
- Mix the garlic and olive oil and brush the slices of bread with it.
- Fry each slice on both sides in a griddle pan tuntil the brown etching lines appear on your bread
- Take the sundried tomato and mesh it together with a fork. Smear the tamato on one side of the bread.
- Then add the mozzarella and all the toppings.
- Pop in the oven at 220ºC till the cheese in melted and bubbly.
- Serve with fresh rocket, basil, chopped chillies and always wash down your creation with a glass of good wine.