floyb eats

Pizza

2006-12-23T16:59:00.000-08:00

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

2006-12-23T07:32:00.000-08:00

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"

2006-12-23T07:13:00.000-08:00

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

2006-12-23T06:54:00.000-08:00

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

2006-12-23T06:30:00.000-08:00

& a left-over duck breast crepe.