Muffin Biscotti - (for muffins you don't eat - or don't want to go to waste)
Preheat oven to 170 oC.
Slice muffins thinly, making each slice about 1/4-inch thick. Lay pieces on a baking sheet lined with parchment paper.
Bake muffin slices for 10-15 minutes on a side, turning once, until slices are dry and crisp. If they start to get too brown around the edges, take those slices out a bit early.
Cool completely on a wire rack to give the biscotti a chance to crisp up before serving.
One muffin will make about 4-6 biscotti, depending on size.
Lemon Poppy Seed muffins are especially good for this. Generally I don't like eating a lemon poppy seed muffin ... somehow the taste is artificial. But drying it out, makes it delicious!
These were coconut muffins I made - the muffins were okay, but not great!
Dinner - Pilchard pizza
Yes, it sounds a bit weird ... but somehow this is one of our all-time favorite pizzas to make!! A year ago I got this recipe for pizza in the oven ... I've not looked back! The crust is just soooo crispy!!!! And the fact that you can add your own toppings, is just amazing.
PLEASE DON’T BE ALARMED by the length of the recipe – once you’ve read it, you’ll see it’s really easy!!
Pilchards pizza
Recipe makes 1 baking sheet size pizza
Easy to halve – or double for 2 baking sheets Prep time: 15 minutes Baking time: 30 minutes
1 1/3 cups all-purpose (cake) flour
1 teaspoon baking powder
1 teaspoon salt
½ cup tap water
2 tablespoons vegetable / olive oil
1 x 400 g Pilchards in tin
Dried herbs (oregano / rosemary / thyme)
Crushed garlic (optional)
1 onion, sliced thinly
Grated cheese (cheddar / gouda / mozzarella – combination of cheese)
Extra flour for the baking sheet
Prepare pizza dough (you can do this by hand, but if you have the processor, it's just so much easier):
In food processor with plastic blade, add the flour, baking powder, salt, water and oil. Process till it forms a ball (if it looks too wet, add bit more flour – if it looks too dry, add bit more water).
When ball is formed, let it spin around for about 10 times. Let the dough stand for 10 minutes at room temperature (that’s usually the time it takes for the oven to heat up.)
Preheat oven to 200 oC. Sprinkle baking sheet with flour. After dough has rested for 10 minutes, put on baking sheet – sprinkle flour on top of dough and onto the rolling pin – roll out the dough to fill the baking sheet. Prick with fork all over.
When oven is ready, put pizza dough in for 9 minutes.
Prepare Pilchards topping:
While pizza crust is baking, drain the Pilchards from the can – KEEP THE LIQUID!
Mix the Pilchard tomato sauce liquid with some crushed garlic (if using) and herbs. This will be your pizza sauce. In small bowl, with a fork, ‘shred’ the Pilchards fillets (as fine as you want).
After the 9 minutes, remove the pizza crust. Brush on the prepared Pilchards sauce. Then spoon on the ‘shredded’ Pilchards. Top with the onion rings and then the cheese. Bake for 20 minutes.
We like almost raw onion rings – so I bake the pizza with toppings on for 15 minutes, then I add the onion rings and bake it for another 5 minutes.
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