Tag Archives: cheese

Welcome to Fermental As Anything!

If you love fermented, pickled, preserved, cultured, cured or otherwise deliciously transformed foods, Fermental As Anything is a great group to join.

Fermental As Anything is a Brisbane group that meets bi-monthly to ferment, pickle, preserve, stuff, cure, bake, sprout, dry, curdle, cook, freeze, grind, brew, store and transform ingredients into delicious and nutritious cultured superfoods.

Our page and gatherings aim to educate and share fermenting, preserving and transformative skills with everyone interested in these ancient probiotic and macrobiotic foods and methods.

If you love eating and want to learn or share how to make foods like kim chi, sauerkraut, yoghurt, kefir, stocks, butter, jams and spreads, dips, pesto and sauces, breads, pickles, cheeses, salami, sausages, jerky, biltong, miso, tofu, kombucha, beer, wine, cider and other plonk, herbs, spices, oils, salts, sprouts, raw and a host of other related foods, this is the place for you.

Our Facebook page is https://www.facebook.com/fermentalasanything

Please enjoy the page and let your family and friends know about us. We hope to see you at our future gatherings.

One of my absolute all-time favourite foods is pizza … I love it! And as it’s hard to find good pizzas these days, I prefer to make my own gourmet pizzas, using fresh, delicious and nutritious ingredients. It’s easy, fast and can be very creative.
And for me personally, less is more on a pizza. I like to use just a few fresh, tasty ingredients, like pesto, a good cheese (or even 2 or 3 types on the one pizza) + basil + sliced tomatoes + salami or smoked salmon. Yummo!
Suggested ingredients:
Pesto
1 bunch of basil (leaves removed) – approx 100g
3 cloves of garlic
80g of pine nuts (toasted are nice!)
½ teaspoon of salt
¼ cup of light virgin olive oil
water
To make the pesto:
Place basil, garlic, pine nuts and a little salt in a food processor. Process the mix while slowly pouring in the oil, then add enough water to make the pesto smooth.
Pizza
2 x large wholemeal pizza bases (or make your own!)
2 x punnets of mini Roma tomatoes (quartered)
280g jar of artichoke halves (quartered)
220g tub of fresh cherry bocconcini cheese (sliced)
Approx 20 Kalamata olives

Spread pizza bases with pesto and arrange tomatoes, cheese, olives or whatever you want over the pesto.
Bake the pizza in a hot oven at about 180-200 degrees, for about 20 minutes, or until the crust is golden brown.
Bon appetito!