LEFT OVER HAM & CHORIZO PIZZA
We had baked a second ham for new year and there was a lot left over, Our older grandkids were having tea with us, I decided to chop up some of the ham and couple of chorizo sausages left over from the breakfast dish and fry it ready for a meat pizza. I also mixed up a batch of Olive Oil Bread from the Artisan Bread in Five Minutes a day book in readiness for the base. My grandson assembled his with a bbq base and the two meats, capsicum, shallots and his own secret blend of herbs and spices. I thought I would try rolling a thick crust with cheese enclosed and I used a tomato base and corn along with the meats, shallots, capsicum and cheese. I simply sprinkled some garlic salt and italian herbs on it.
My grandson had been promised he could make the macaroon recipe I had printed out from Nigella Lawsons site over the holiday period. He made a good job of them and we had them for dessert.
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1/3 cup sugar
- 2 tablespoons ground almonds
- pinch of salt
- 1 teaspoon vanilla extract (or coconut extract, should such be available)
- 1 cup plus 2 tablespoons shredded coconut
1 baking sheet, lined with parchment or wax paper
Preheat the oven to 325°F.
Beat the egg whites until frothy—no more—then add the cream of tartar and carry on beating, Missus, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla, and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
Form into clementine-sized domes, 2 to 3 inches in diameter. Don’t make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
Cook for 20 minutes or until they’re just beginning to turn golden in parts.