Domino's, finally.

After seeing a total of 3 blogs postings on this, I couldn't wait to try it out myself.

Camemberu did a very detailed post on it. Do check out her blog. I agree with her regarding the packaging. It's really compact and goes down the chute ever-so-easily.

We had two versions of the Hawaiian Paradise, one in the Classic Hand Tossed crust and the other in Crunchy Thin crust. My hubby and girl are very boring. We only ever order that topping.

I didn't find the Crunchy Thin crust all that great. It almost tasted like a biscuit base. Both hubby and I preferred the Hand Tossed version.

The breadstix were nice, soft & chewy. However, I found the garlic powder a bit salty.

These hot & spicy wings weren't to my liking at all. They fit the bill where spiciness is concerned, but I found them too sour. What is it that they used? Lemon juice? I'm definitely not getting these again.

www.dominos.com.sg

Pizza Dough

Just so I remember the ingredients, I better jot it down here.

500gm plain flour
350ml water
1 packet yeast
1 tsp salt
2 tbsp olive oil

Method:

Knead dough and roll up into a big ball. Put in bowl & clingwrap to proof for at least an hour. Remember to oil bowl first before placing dough in. (which as you can see I didn't). :P

One hour later...

Divide dough up and flatten with rolling in. Place ingredients on top, and bake at 180 deg C for about 10mins. (this really depends on the thickness of the dough)

Here you have it... before

And after...

All-time favourite Hawaiian

Master chef's secret recipe - Garlic & olive oil-base with a topping of sliced fresh button mushroom, basil leaves and mozarella.

Thanks KY for so kindly sharing the recipes. I still have a long way to go in perfecting these pizzas.

Going Italian

For the Irishman, I made a Western dinner tonight to celebrate his special day. Been meaning to use the white sauce which I brought back from Ireland but it expired two months ago. Boohoo! This is what happens when you have stuff which you keep in the pantry and hope for some special day to use them, and not bothering to check when they expire. Sigh. However, I managed to get a substitute for it. I wonder why they do not sell white sauce here in Singapore. Maybe lasagna is not that popular a dish to cook? Anyway, it's been ages since I made the dish...

I wouldn't dare call these bruschetta as they aren't really. Other than the topping that looks authentic enough, the type of bread used, and the spread, weren't. I found a tub of Boursin herb spread (I had bought the wrong thing at Christmas, meaning to buy the cheese instead), and used that as a spread over the focaccia which I then baked and topped with my seasoned tomatoes. Tomatoes were cut into small pieces and drizzled with good olive oil, seasoned with sea salt, black pepper, and some dried herbs.

For the second lot of focaccia topping, I sliced thinly portobello & brown button mushrooms and saute them in olive oil and garlic till soft. I then placed them on the bread with some mozarella cheese and put to bake. It was so yummy. That was my favourite of the three items.