To celebrate the end of exams I invited a friend from my course, Kim, over for a relaxed day of freedom baking.
We had to think up what to make using the ingredients I had at home, (including the herbs and vegetables growing in the garden) so we decided on sour-dough pizza and courgette loaf. I had heard of courgette loaf and really wanted to try it.
The pizzas were topped with: onion, mushrooms, courgette (zucchini), swiss chard from the garden, olives and finished with rocket (also from the garden).
I usually go for thin and crispy pizzas, but the addition of sour-dough created such a light aerated fluffy pizza base that I actually really enjoyed it. It didn’t have that heavy, doughy characteristic usual to a thick base pizza.
You may be thinking that my photos are not of my usual standard and yes, you are right. Apologies, it was all so exciting and delicious I was far too busy eating to get my good camera out and used only the camera on my phone…… I know, I know.
I had found a recipe online, but it called for 2 cups of sugar which I felt was too much, so only added 1 1/2 and we added lemon extract. Then we decided to top it with a lemon glaze. Our baking instincts were spot on and the lemon just brought the whole loaf together. It was unbelievably moist, light and fluffy and full of flavour. I am so blown away with this courgette loaf I think it will become a favourite bake of mine.
This morning I got out my camera to take some good shots of the remains of the courgette loaf.
All in all it was a delicious day!
Peace and loaf