Cheesy Bread or Breadsticks from Pizza Dough

Herbed, Cheesy Breadsticks from Pizza Dough

Herbed, Cheesy Breadsticks from Pizza Dough

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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)

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.

Rich Mushroom Gravy

Rick Mushroom Gravy

Rick Mushroom Gravy

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The butcher outdid himself and you have the *perfect* steak? Want something rich to smother over a Roast Beef .. or lamb .. or chicken? Looking for something to fill those Yorkshire Puddings? Got some nice crusty toast, fresh scones or a pile of fluffy mashed potato just crying out for gravy? I’ve got you covered ..

Yorkshire Pudding

Yorkshire Pudding, an edible cup for your gravy

Yorkshire Pudding, an edible cup for your gravy

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The truly epic, absolutely indispensable side dish to accompany Roast Beef (or any other baked meat for that matter), these tender morsels give you a handy well to pour your gravy.  Be warned, they are quite filling!! If you have leftovers, try them cold .. filled with jam and cream .. or fresh strawberries and Lemon Curd.

Puffy Neeps

cheesy, tasty, Puffy Neeps

cheesy, tasty, Puffy Neeps

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Those of you with Scottish ancestry may be familiar with “Bashed Neeps”, the traditional accompaniment to haggis. It’s made by boiling and mashing swedes with butter and spices. Sadly, where we live swedes are often difficult or expensive to obtain for most of the year, so I began combining them with parsnips when they were out of season. To my delight, I found I could make a “gourmet” version that is light, fluffy and makes a delicious accompaniment to roast, baked or barbequed meats. The cheesy crust is particular popular in Casa de Chaos!  It’s a good vegetarian option with salad or baked vegetables. It’s also the perfect way to use up large, over-ripe or woody parsnips that would otherwise be consigned to the compost .. something I am sure frugal Scots would approve of, even if I am contaminating their neeps.