Hodors Appletart wrote: » to combat bitterness in Tomato sauces you need to add salt (not sugar!) - not so much that it's salty, just to take the bitterness out. Alternatively add some MSG (Aromat)
.red. wrote: » Went to aldi this morning and spotted the sour dough pizza bases. Couldn't make up my mind if I wanted those or the tried and tested stone baked so opted for both. It's a bank holiday weekend and we deserve a treat. We just got 2 pizza stones for the bbq so bulmers and a pizza is gonna be our Saturday fakeaway, AND our Sunday roast this weekend I think.
leahyl wrote: » Both of these are delish!
lassykk wrote: » Can't speak for the chocolate but the prawn cocktail is unreal.
ellejay wrote: » hi would you mind posting the exact quantities of how you make the sauce please. I've never successfully made pizza sauce, it's always bitter.
the beer revolu wrote: » I've been banging on about this pizza sauce for years. This is from a post of mine 12 years ago! I think a touch of bitterness is a good thing in a pizza sauce - it's all about balance. I came across this recipe for 'authentic' pizza sauce in a magazine. Was doubtful of the recipe but tried it anyway and was very pleasantly surprised! Get a heavy pan (I use a cast iron frying pan) and heat it till really hot. Add a couple of table spoons of olive oil (it will smoke). Throw in a tin of tomatoes, a clove of chopped garlic and a teaspoon of dried (not fresh) oregano. It will splutter. Keep heat high and allow to reduce to something a little looser than tomato purée - this will take 8-10 minutes. Season with salt and pepper. This just really works on pizza.
freshpopcorn wrote: » Has the offer leaflet disappeared out of anybody else's Aldi?
.red. wrote: » I ended up making pizzas today. We used the sour dough and the stone baked bases. Both equally as nice. Don't think I'd have a preference. I used the West cork pizza sauce from aldi, grated and fresh mozzarella, small sprinkle of oregano. Did 2 margherita, 1 Hawaiian, and a chorizo and bacon. I got the pizza stone and peel from lidl during the week. I cooked them one at a time in the bbq at about 340C for 2 mins, turned the pizza and gave it 1 more minute. Really good pizzas, completely different to using the oven for 12/13mins
tscul32 wrote: » Did you preheat the stone for long. I did the same yesterday with the sourdough based but the bases started to blacken within seconds, the stone was that hot?
ongarite wrote: » Any try any of the grow with Aldi products that launched yesterday?
.red. wrote: » I did a small bit of googling and found that the stone can burn the pizza if its too hot and the cooler end of the grill is best. My bbq is a 4 burner and is hotter on one end, and is slightly hotter towards the back. I put the stone on the cooler side, turned on the 4 burners full blast and waited till the gauge went to 340/350, that's about as hot as it gets. I did one pizza at a time and left the thermometer go back up before I put another in. If your bbq/stone is getting too hot you could try and freeze the base, or the whole pizza before cooking. One tip I found(but didn't try) was to sprinkle a bit of semolina on the stone, if it smokes a little it's good to go, if it burns black then the stone is too hot.
AnnaSophia wrote: » Not a fan of the oat milk in the glass bottle, had it in coffee earlier and I’ll be sticking to my Oatly Barista. The Ballyvourney Herb and Garlic sausages are lovely, really nice flavour. I was tempted by the gelato but it’s very dear for the size!
dee_mc wrote: » How much is the oat milk please?
