So, update on the last entry - our team’s other script concept recovered and developed enough in time to be chosen over mine (the fools!) and the film is well on track to being finished by the 7pm Sunday deadline. We cannot actually make any video available, since the competition rules state that any team whose film is released in any form before the official screening (some time in the next two weeks) will be disqualified. I’ll give you a link when our director uploads the finished product later, though.
However, some of you have expressed an interest in my pizza muffin recipe, which is not restricted from public use at all, and which I will share with you now. I have never actually tasted these, since one of my dietary peculiarities is that I don’t like cheese (not lactose intolerant or anything, I’m just not fond of the stuff) but I’ve had positive comments from everyone who’s ever tried them, so I must be doing something right.
2 cups grated cheese (I use a commercial blend of mozzarella, cheddar and Parmesan marketed as being specially made for pizza)
2 cups plain white flour
3 tsp baking powder
1 tbs sugar
1 spring onion/leek, finely chopped
50g salami, finely chopped
1/2 tsp dried oregano
1 tbs tomato paste
3 tbs water
1 cup milk
Mix cheese, flour, baking powder and sugar with a wooden spoon.
Add salami, spring onion and oregano and stir lightly.
In a separate bowl, mix tomato paste and water until smooth.
Beat in milk and egg.
Fold together the two mixtures.
Spoon into a greased muffin pan.
Bake for 12 minutes at 220 degrees C.
I often make it as a sort of loaf instead, in which case I line a loaf tin with baking paper and cook at 180 degrees C until the top is golden brown (I guess about 25-30 minutes, but use a skewer to make sure the inside is cooked before you take it out). Also, I imagine you could vary the ‘toppings’ considerably if you had a mind to, though I’ve never tried it.