Got my other halves cousins comping up for the weekend so for tonight’s evening meal I put on some italian opera and made these, ready for cooking….

Along with my home-made Italian gravy.

All with fresh tagliatelli, a good sprinkle of Parmigiano and torn Basil leaves and a bit of garlic bread and a nice glass of Italian red. My weekend off the diet.😈

I’ve been remiss in adding to this thread. A couple of recents:

Seared sesame crusted ahi, yakisoba noodles and cucumbers lightly pickled in sushi rice vinegar

And last night’s celebration of pi day (3.14) according to US calendar notation. Mushroom, leek, gruyere quiche. I apologize for the horribly ragged crust, I was in a hurry to get in going after work.

    7 days later

    The last dish I whipped up was a mouthwatering Instapot chicken recipe! It was a delightful blend of tender chicken, flavorful spices, and a medley of fresh vegetables. The Instapot truly works wonders in infusing all those delicious flavors into the chicken, making it succulent and juicy. It’s become one of my go-to recipes whenever I’m short on time but still crave a hearty and wholesome meal. If you’re looking for an easy yet impressive dish to try, Instapot chicken recipes are definitely the way to go!

    MediumRoastSteam Not many countries are weird enough to use “month/day/year” format. It’s not truly a holiday here, but my family always likes a good excuse for both Pi and pie.

    I used the second crust for an out of season peach crumble.

    Nothing special, but I hate letting a pie crust go to waste.

      7 days later

      Wanted to have a go at a Detroit Style Pizza so I bought a Detroit Style Pizza pan and here is my first effort…

      Matured the dough for two days in the fridge before spreading out into the pan ready for the topping of smoked salami and tones of cheddar mixed with mozzeralla with some home-made pizza sauce.

      Fresh out of the oven…

      Ready for the big taste…

      Core! chuffin lovely!

      My only crtisism is whilst the sides were crispy, I could have put a fair bit more cheese round the rim to melt down creating more of that crispy cheesey crust they call a crown and baked it for about another five minutes or so.

      Looks fantastic! The weather is really close to being able to use the outdoor oven. Pizza recipes shall ensue.

      Funny historical note. The detroit syle pizza pan was originally the parts tray/drip pan from a Ford parts supplier. All detroit style pizzas follow the same dimensions as the old tray.

      Had easter brunch early this year, Vegan cinnamon rolls. Really not much effort to make it vegan other than subbing a vegan butter for the filling and enriching the dough.

        First time ever cooking venison

        Took longer to cook than eat lol

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          MacPhisto Funny historical note. The detroit syle pizza pan was originally the parts tray/drip pan from a Ford parts supplier. All detroit style pizzas follow the same dimensions as the old tray.

          Was about to post exactly this!

          Looks amazing @Pompeyexile

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          Ikawa Roaster

            One of my kids wanted a sourdough starter colony, so I freshened mine up before dividing and thought I’d make a loaf of country brown:

            Cuprajake Took longer to cook than eat lol

            I can’t think of anything I make that takes less time to make than it does to eat…Mind you, as my other half says I do eat too quickly.

              Second go at the Detroit Style Pizza and much better…Nice crust base and very cheesey side crusts with a fluffy interior. As they say, practice makes perfect…Bon Appetito!


              I’ve not made a pizza in a while, I kind of forgot about it. I used my usual dough recipe but tweaked how I made it slightly with some good results.

              6 days later

              I know I didn’t make these but I’ve never seen these before. I love the milk chocolate ones and guess these are the adult version…

              Trouble is, at one bite big a packet of 6 only last about 1 minute!

              DavecUK I always love a new non stick pan for the first 6-12 months. Funny thing is after that time they are start the journey on the road to becoming a super stick pan!

              I’ve changed virtually all my pans to Stainless Steel for that very reason and have not regreted it one bit.

                I have the Stella 3 ply stainless pans but much prefer the cast iron pots and fry pans.
                Other than vegetables and fruit I use the cast iron.