Cheesy Bread or Breadsticks from Pizza Dough

Herbed, Cheesy Breadsticks from Pizza Dough

Herbed, Cheesy Breadsticks from Pizza Dough

Jump to Notes
Jump to Recipe

I needed a photo of my quick and easy pizza dough. Each time I had made it, either the dough got used, or the pizza vanished before I could get a suitable shot taken. I happened to be roasting some pork at the time, and wanting an alternative to potatoes as a side dish. Having lovingly described the process of making a herbed, cheesy crust pizza, it wasn’t much of a leap to decide to experiment by slathering the top of the dough with cheesy goodness. The results were spectacular!! Melt in the mouth spectacular. I think I just found another family favourite (and my bring-a-plate for the next Barbeque)

Pizza Cups

Pizza Cups

Pizza Cups

Casa de Chaos is full of strong personalities, with equally strong opinions and tastes. This is never more evident than when making (or ordering) pizza. Alliances are made and broken, feuds declared and civil unrest ensues. Battle lines are drawn over thick or thin crust, the addition or exclusion of onions, mushrooms, Pepperoni, olives, how much (and what kind of) cheese or ham .. and this is long before we get to #TeamPineapple vs #TeamNoPineapple! Individual pizzas went a long way towards armistice, however it introduced a new bone of possible contention .. time. There is only so much room in the oven, and we found we had to cook pizza in shifts. Skirmishes broke out over whose pizza got precedence. Nobody wanted to stand in line. Fortunately for my sanity, it occurred to me that we could stack the pizzas by cooking them in muffin trays. The result is a tasty dinner and peace in our time 🙂

Cheese and Onion Scones

Cheese and Onion Scones

Cheese and Onion Scones

These light, fluffy scones pack quite a flavour punch, tangy cheese, sweet onion and warm cayenne pepper to Accompanying a roast or stew .. even just on their own fresh from the oven. Served with salad and stuffed with chutney, cold baked or smoked meats and a little fruit paste for a delicious light meal. Drizzled or dunked in gravy as a snack.  Try substituting fresh coriander leaf for the parsley for an aromatic twist to the flavour.

Hammy Baby Potatoes au Gratin

Baby Potatoes au Gratin

Baby Potatoes au Gratin

Jump to recipe

Ham (or bacon) and potatoes are the best of friends, the Thelma and Louise of the culinary world without the tragic ending. The starchiness of the potatoes compliments salty, porky, slightly fatty flavours from the cured meat. Sharp cheese and cream complete the flavour profile perfectly. Serve this with pretty much anything roasted, grilled or barbequed .. even a clear broth stew.  

Calabrian Meatballs

Calabrian Meatballs

Calabrian Meatballs

In the coldest part of the year, when it has rained or hailed for days, and my fingers are stiff and uncooperative, I long for distant, sunny shores. Sadly, my budget won’t allow for jaunts to Tuscany or the Riviera, so I let my imagination fly to sunny Calabria, the “toe” of booted Italy. It saves on jet lag too 🙂

The original for this recipe can be found in La Cucina, that astonishing collection of traditional regional recipes. Imagine my surprise when the first ingredient listed was “1lb horse meat”, something that would have landed me in legal hot water here. I have opted instead for pork and veal mince and browning the meatballs before casseroling to give a deeper flavour.