Pizza

Pizzanight is a long-standing tradition in my family, and is always very social. Here in Beijing it always reminds us of happy times at home.
On the left: sun-dried tomatoes sprinkled with parmesan cheese, pine nuts and chopped garlic. On the right: some kind of cured meat (forget which) concealing more sun-dried tomatoes and garlic.
On the left: pitted kalamata olives, anchovies and garlic. On the right: mushrooms fried with red onion, chili and kaffir lime leaves.

Fruit bread

The quantities here are inspired by my dear mother's fruit cake, which is only about 5% cake (her disdain for fruit is outweighed by her abomination of cake). Contains: prunes, apricots, sultanas, pistachios, sunflower seeds, almonds, orange peel, cinnamon, and cranberries.

"Mediterranean flavours bread"

When we were little, my cousin and I would hollow out a loaf of italian bread and fill it up with exotic things to make "pizza bread". Now that I have a bread-gadget, I tried something similar (the recipe is based on that in the Breville recipe book). I think it would be better with an even greater proportion of fillings than is shown here. The pesto was probably wasted: it seemed to disappear. I could imagine also adding spring onions, capers, oregano or (for the adventurous) anchovies.

Good toasted and spread with butter.

Rocket pesto

Rocket leaves, pine nuts, garlic, parmesan, olive oil, salt, blended. Overall not as exciting as the classic (basil) pesto, but good to start off a sandwich or as a dip. Might be improved by adding vinegar or anchovies.

Swiss mushrooms roasted with salami, pine nuts, chili and tarragon; poached egg on vegemite toast

& a left-over duck breast crepe.