PIZZA CRUST
TOPPING
1 cup tomato paste
1 tbsp thyme (fresh)
3 cup sharp cheddar (>20 months) or othe, r sharp cheese
400 g lobster meat - sliced
2 tsp berbere (ethiopian spice)
3 tbsp savory (fresh) - chopped
12 medium garlic cloves - pressed
1 cup parmesan - grated
Directions
Use a pizza dough of your choice to form a crust 30 x 40 cm. Spread
on it 1 cup of tomato paste. Sprinkle the thyme over the tomato
paste. Add half of the grated sharp cheddar (it must be at least 20
months old, a good alternative is Swedish Vaesterbotten cheese). Take
the meat from a freshly boiled lobster of 1 kg (400 g meat) and
slice. Put the lobster slices on the pizza and sprinkle fresh savory
over. Add berbere (a hot Ethiopian spice mix) and press the garlic
over the lobster slices. Cover with the remaining Cheddar and freshly
grated Parmesan. Bake in
225 c for 10 minutes.
From the kitchen of Baloo (the Swedish Cheese and BBQ freak)
Servings: 2 servings
Baloo's Hot Lobster & Garlic Pizza Recipe brought to you by Recipe Ideas
Categories: Asian; Fish; Indian; Italian; Lobster
The History of Recipes
We are able to trace the history of written recipes back into ancient history, certainly as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, in the main part, these early recipes were just simple hieroglyphic recipes for preparing meals.
As we move into Roman times 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, something we still use today. Additionally, he tells us how the Romans used a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, fennel and dill. During the next few centuries, the rich families of the West competed to lay on the most extravagent banquests, and as a result the best cooks and their recipes were highly sought after. However, it was during the 19th century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cooking publications were highly popular as a result of increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Baloo's Hot Lobster & Garlic Pizza recipe.
