Tulip's Kitchen: A variation on a theme..

Monday, 21 February 2011

A variation on a theme..

Can't remember where the inspiration came for these... when I remember I will come back and let you know. I'M BACK...Thanks for reminding me Marie! I should have known it was you that had inspired me. I was reading your blog ' A year at Oak Cottage' and came across your Tear and Share Ring and needed to feed the crowd so filled in the ring to make more, it was just about enough with the dessert that followed!

I used my quick rise pizza dough rolled it out into circles and filled it with my favourite pizza sauce and some chopped Italian sausage along with a small ball of mozzarella cheese, enclosed it all in the pizza dough, turning the circle into a ball with all that lovely filling hidden inside. I then popped it into my very well seasoned deep dish baker and painted the top with melted garlic butter then scattered herbs on top! It was ready for the oven.... 200c for 30-35 mins or until it was brown and gorgeous!!!

It was a great meal to share, we just tore piece off it and ate them with our fingers.

The top was crispy and garlicky the middles were soft and doughy

This is one I pulled apart to let you see;

the cheese was ooozy...

the sauce fragrant and hot...

and sausage gave it all a peppery goodness...

oh I could eat that again!

Happy 25 years Paulus!

4 comments:

Jan said...: Oooh yum!!
I've made something similar before called 'tear and share bread' the recipe came with my bread maker. BUT I'm loving your idea of sauce in the middle!; 5 March 2011 at 13:03
Tulip said...: Have you blogged about it recently Jan? I got all inspired from something I'd read that day... can't for the life of me think where! It was good tho!!!; 5 March 2011 at 13:55
Marie Rayner said...: Ahh, that's my tear and share Pizza ring Julie!

http://www.ayearfromoakcottage.com/2011/02/wednesday-prattle.html

Ceptin your's looks a lot better!; 6 March 2011 at 07:57
Tulip said...: Ah-ha... its yours Marie... I knew I'd read it somewhere, should have known it was one of yours! Think I wanted to make it go a little further so filled the ring in. I'll go and edit the post to include the original link - thank you! x; 6 March 2011 at 09:16

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.