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Post by minesamojito on Mar 7, 2012 7:01:14 GMT
 This recipe uses up any spare dough you have left from baking pizzas……(if you have any left). Using the Best Bread recipe keep back a good handful of the dough after the second prove, ie. after you’ve made your pizza. Then roll the dough out good and thin, about 5mm or so, and cut long ribbons about 1cm thick, brush with a little water or beaten egg glaze, and then sprinkle on the herb of your choice, rosemary or thyme, or a lovely mix like the Za’atar iI used here. Pop the ribbons into a preheated oven to 200 degC for 12 minutes, until golden brown and crisp. Allow to cool and serve with a dip, the one I like to use is a tablespoon of pesto in 50ml of good extra virgin olive oil. Cheers Marcus |
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Post by webbaldo on Mar 7, 2012 8:38:50 GMT
Really good idea, by the way when I go on your new food mag site, my AV program says all the adverts are malware, its done this on 2 pcs now for me, both with different AV programs, kaspersky and symantec
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Post by Calaf on Mar 7, 2012 9:12:27 GMT
Really good idea, by the way when I go on your new food mag site, my AV program says all the adverts are malware, its done this on 2 pcs now for me, both with different AV programs, kaspersky and symantec I've also noticed that. My AVAST registers "Malicious URL repelled" and "Trojan imposter repelled". The site owners need to change ad network because that sort of thing just gets the site blacklisted and will acquire it a bad reputation. |
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Post by Calaf on Mar 7, 2012 9:27:52 GMT
I throw offcuts onto the top rack after the pizza is done. Dip: EVOO+ABMT.  |
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Post by minesamojito on Mar 7, 2012 10:29:15 GMT
I've bought it up with them, and will pass on your info, thanks.
Cheers
Marcus
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Post by webbaldo on Mar 7, 2012 14:29:57 GMT
never get tired of the county woodsmoke blog though!
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Post by rivergirl on Mar 7, 2012 14:33:50 GMT
I love these breadsticks , I plaster mine in garlic butter when they come out ( very bad for the waist line !!!! )
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Post by minesamojito on Mar 7, 2012 15:04:05 GMT
Cheers guys, glad you like the blog webbaldo, it keeps me going to hear how much people enjoy reading it. I would never have started it if it hadn't of been for all of the guys on here who suggested I give it a go.
They sound divine with the garlic butter on RG.
Cheers
Marcus
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