Better result this time around. This recipe is a variation from my post yesterday in which I’ve changed to suit my smaller 1.5 litre Slow Cooker. The main difference being – YAY IT DIDN’T BURN!
I’d still like to tweak the low and high times – there’s sure room for improvement. Goes to show each slow cooker is different and many recipes online shouldn’t be taken too literal.
So here’s my makeshift recipe :
Started with a herb bowl (pictured)
3 large garlic cloves
3 large parsley stems
½ spice cannister soaked (24 hours) fenugreek
4 tbs basil
4 tbs sage
1 tsp pink himalayan salt grinded
50g mozzarella cheese mixed in and put to one side
1 cup warm water mixed in bowl 1 tsp active yeast left for 10 minutes
1 cup self raising flour added to yeast mix
1 tbs olive oil
Poured in herb bowl and stirred through with a 2nd cup of flour to form dough.
Dropped dough into Slow Cooker lined with baking paper that had lower section covered with a coat of margarine.
Towel, lid on and low for 1½ hours, pushed dough down, then a further 30 minutes on high.
Sliced, pressed, served grilled with tomato paste, spanish salami, black olives and more mozzarella cheese.
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Better result this time around. This recipe is a variation from my post yesterday in which I’ve changed to suit my smaller 1.5 litre Slow Cooker. The main difference being – YAY IT DIDN’T BURN!
I’d still like to tweak the low and high times – there’s sure room for improvement. Goes to show each slow cooker is different and many recipes online shouldn’t be taken too literal.
So here’s my makeshift recipe :
Started with a herb bowl (pictured)
3 large garlic cloves
3 large parsley stems
½ spice cannister soaked (24 hours) fenugreek
4 tbs basil
4 tbs sage
1 tsp pink himalayan salt grinded
50g mozzarella cheese mixed in and put to one side
1 cup warm water mixed in bowl 1 tsp active yeast left for 10 minutes
1 cup self raising flour added to yeast mix
1 tbs olive oil
Poured in herb bowl and stirred through with a 2nd cup of flour to form dough.
Dropped dough into Slow Cooker lined with baking paper that had lower section covered with a coat of margarine.
Towel, lid on and low for 1½ hours, pushed dough down, then a further 30 minutes on high.
Sliced, pressed, served grilled with tomato paste, spanish salami, black olives and more mozzarella cheese.