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| Cheese n Chive Potato Wedges |
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| Mini Pizza |
This is supposed to be last 3 weeks' entry. My Cheese n Chive Potato Wedges, a side dish to one regular JO Roasted Chicken and Naim's Mini Pizza. Couldn't find a suitable time to sit down and write down the recipe and a week later, I was down for one whole week because of fever, flu and tonsillitis. So here it goes...
Cheese n Chive Potato Wedges
Ingredients:
1/2 kg holland or yellow potatoes-quartered
3 cloves of garlic
olive oil
salt and pepper
handful of pizza topping cheese (moza, chedda and parmesan)
1 tbsp fresh chopped or dried chives
Heat oven to 175 Celcius.
Bring a large pan of salted water to boil. Put the potatoes into the water and cook with the garlic cloves for about 8-10 minutes. Drain and allow steam dry for 1 minutes. Toss the potatoes and garlic back in the pan, put on the heat to low, drizzle some olive oil and season with salt and pepper. Stir them for a minute and toss them onto a baking tray. Drizzle some italian herbs and bake them for about 30 minutes.
Before serve, sprinkle the wedges with cheese and chives. Mini Pizza
This pizza dough is adapted from the Kenwood BM recipe. This recipe makes 2 x 30cm pizza or about 20 mini pizza bases.
Ingredients:
250ml water
1 tbsp olive oil
450gm bread flour
1/4 tsp bread softener
1 1/2 tsp salt
1 tsp sugar
1 tsp dry active yeast
Put the ingredients into the BM according to the order the of list above.
At the end of the cycle, turn the dough onto a lightly floured surface and knock the air out. Roll into a 1/4 inch thick round, using a scone cutter, cut into about 20 mini pizza bases.
Preheat oven to 220 Cel. Spread spaghetti sauce over the pizza base, sprinkle with some italian herbs and top with 1 tbsp pizza topping cheese. Add topping of your choice e.g sausages, meatloaf, mushroom etc. Cover with a table spoon cheese.
Bake for 15 minutes or until golden brown.
