Pizza Procrastination

Nothing says procrastination like a sparkling clean toilet and homemade bread products so, to spare you the sight of my clean-enough-to-eat-off-but-I-would-never-do-that-because-ewww-gross toilet, here is my dinner:

It's Pizza Casareccia from Nigella's How to be a Domestic Goddess. It's super easy to make - I just put 250g of white flour, 1/2 teaspoon of salt, 2 tablespoons of olive oil, 1 heaped teaspoon of yeast and 150m of water in my food processor, blitzed for 30-ish seconds then moved the dough to an oiled bowl. The bowl went outside into the sunshine for an hour, then I divided it into four.

What makes this pizza recipe different is that you top the dough with canned tomatoes seasoned with oregano, salt and pepper and cook it like that in a 240 degree oven until the base is cooked then you add the toppings (I used tuna, fetta, mozzarella and green capsicum). You end up with a crispy, delicious base and it somehow tastes fresher than many homemade pizzas.  And, because I'm procrastinating, I cooked up all of the dough with the tomato topping and have popped it into the freezer.

Ah, procrastination. My freezer is never as well stocked nor my bathroom as clean as when you visit. But what about my f(*&^ng lit review?

Day 23: Tartes Aux Pommes al la mode

Today's post is one of my all-time favourite super-easy unbelievably delicious desserts - 

Tartes Aux Pommes from Nigella Express, served a la mode.

Make as follows:
1. Preheat oven to 220 degrees celsius.
2. Defrost one sheet of puff pastry. With a knife, score a mark two centimetres from the end of the pastry.
3. Slice two large or three small Granny Smith apples very finely without the core but with the peel.
4. Sprinkle one tablespoon of castor sugar on the pastry.
5. Place one slightly overlapping layer of apples on the pastry.
6. Place one tablespoon of butter and one tablespoon of sugar in a small saucepan. Heat until bubbling gently and cook for two-three minutes until brown. Pour caramel mix over apples.
7. Cook for 20-25 minutes until pastry is puffed and golden brown.
(Note: I added cinnamon which made it even *more* delicious, although it still taste divine without it if cinnamon's not your thing. I know that looks like a fly in the middle of the pastry but it's just a burnt bit of caramel that had dripped off onto the tray.)
8. Eat the entire thing that is supposed to serve 6-8 people between two.

Voila!

23 down, 8 to go.