Show Off Your Dish (Picture Thread) (Rules added)

[Azza]

I made some baklava this afternoon.

 

[Participant]

First ever attempt at home-made pizza.



Room for improvement, but I was impressed. Delicious.

 

[famas]

SNAP!

Had my first proper go tonight as well. Used 00 flour and proved over night in the fridge.
The base was amazing and my tomato sauce is getting better every time, the secret ingredient is a few drops of fish sauce, it really makes the tomatoes flavour come out.
I'm never wasting money on supermarket pizzas again this was soooo good and simple to make.

 

[Wizzfizz]

^ That looks proper nice. Good effort!

 

[bjorkiii]

It certainly does look nice.

 

[Robzere31]

No picture I'm afraid but tonight's dinner was a slow braised ox cheek (5 hours), in a red wine & garlic sauce, served with salted green peppers & mixed vegetables. A mint & chive mash with spinach.

I'm not one to normaly be happy with my creations, but this was bloody excellent.

 

[Ancientpencil]

A meat and potato pie I made a few weeks back, with a suet crust pastry

 

[Ancientpencil]

That looks beautiful; wishing I was round for dinner and hope it tastes as good as it looks. I do not make the time to bake but love home-made proper meals. Very well done. 5 stars on presentation.

 

[Sparky__H]

First ever attempt at home-made pizza.

SNAP!

Guys what recipe are you using? I'm embarrassed to admit I keep ending up with naff bases.

 

[famas]

250g "00" McDougalls flour
5g salt
8g sugar
4g fast action yeast
10ml extra virgin olive oil
170ml tepid water.

mix all dry ingredients in a bowl them add all of the water. Mix well then knead for at least 10 minutes.
I use an electric mixer with the dough hooks.

Put dough back into floured bowl cover with cling film and put in the fridge for 24hrs

2 hours before needing the dough take it out of the fridge and cut in half, This recipe will make two 9" pizza.

lightly knead the dough and form in to a ball. leave to prove for 2 hours.

after 2 hours stretch the dough like shown in this video, skip past the naff intro.

https://www.youtube.com/watch?v=s4lL5I-UYbk

 

[Sparky__H]

Instructions

You're a star cheers

 

[Participant]

Guys what recipe are you using? I'm embarrassed to admit I keep ending up with naff bases.

@FrenchTart has a good one saved on Google drive and that's what I'm using.

Will have a look for it tomorrow, but it's similar to what famas posted I believe (though I'm using strong bread flour rather than 00).

 

[LiE]

A burger for lunch today

salt, pepper and smoked paprika in the beef patties. Went with rocket, mature cheddar, crispy onions bits, BBQ sauce and sriracha sauce.

 

[Cleisthenes]

I wasn't hungry, but now I am

 

[Raymond Lin]

Chicken Katsu sando.



2 Egg Sando.



Mackerel don

 

[mrk]

Hmm.

 

[Alexcresby]

pieces of blackened chicken in a cream and parmesan sauce on Tagliatelle

why do people use black pepper rather than white pepper and by the way adding basil will complete it.! looks yummy though!

 

[Participant]

why do people use black pepper rather than white pepper and by the way adding basil will complete it.! looks yummy though!

It looks more interesting and adds some contrast to an otherwise beige dish?

 

[Fluke?]

It looks more interesting and adds some contrast to an otherwise beige dish?

tastes totally different imo too. Quite often have a dash of both if I'm feeling a bit wild!

 

[mrk]

My daily 800 calorie dish