There are a million recipes for pizza bases on the internet. Making your own base is easy and pretty foolproof, (much more forgiving than making bread) but it does need an hour and a half or so for the yeast to work.
Pumpkin soup is so simple, and everyone has their own version, that I hesitated to post this. But pumpkins are so very much in season here that I thought it worth a reminder.
This pumpkin and chick pea curry is a good one – tasty, easy, healthy, low fat, using the pumpkin and the chilli, and also the other seasonal glut of the moment – lemons. It also has turmeric in it, and the more I hear about the health benefits of fresh turmeric, the more I like using it.
I can’t say this is fast and easy. It’s a long slow Sunday afternoon recipe, and it creates quite a bit of washing up! But there’s a good return on investment – for an hour or so of Sunday afternoon baking, you can have several very healthy dinners and lunches made ready for the week.
You can tell we’re heading towards the southern hemisphere Halloween – we have pumpkins in such abundance that you can see where the idea of cutting faces in them came from.
This is not so much a recipe as a reminder. With cucumbers and mint both fully in season (going off in my garden) we have been eating a cucumber raita (or tzatziki – same recipe, just a short journey across the Middle East) as a side dish with practically every meal.
This all started with an item in the Sunday papers about how women really should do weights training. I looked at the weights, but that idea lasted all of about two seconds.