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Here is a straightforward recipe for a delicious home-made cheese and tomato pizza. Most of the work is in the preparing the dough but get this right and the result is wonderful.

Pizza Dough Ingredients:

• 1tsp – salt
• Warm water 120ml
• Olive oil 1tsp
• White Flour 225g
• Yeast 1tsp
• 1/2tsp – sugar

For the pizza topping you will need:

• 125g – Buffalo mozzarella cheese
• 4tbsp – Tomato Sauce
• 1tsp – dried oregano
• salt and pepper to taste

To Make The Pizza Dough:

1) Sift the flour and salt into a mixing bowl and add the yeast and the sugar. Combine and cread a dough with a central space for adding oil and water.

2) Add the water and olive oil to the small hole and mix well with your hands while bringing the ingrediants together to make a small ball.
Add additional flour and water if necessary.

3) Keep mixing for roughly three minutes or until the mix is one ball and the bowl is reasonably clean.

4) Move the dough to a floured surface and continue to knead until the dough becomes smooth and elastic.

5) Allow the dough to raise, this should be in more or less an hour. It helps to lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.

6) The dough will rise to around double its initial size.

7) Spend a further minute or two kneading the dough.

Stretch out the dough in a circle. Decide the desired thickness of the pizza base.

Place your dough on a non-stick baking sheet and brush with olive oil. Pre-heat the oven to 220 degrees Celcius. Spread your tomato sauce evenly over your pizza base. Now scatter your mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for around fifteen minutes, or until the cheese has melted and the base is firm. If required add your own choice of extra toppings. Remember to ensure any meat used has been previously cooked. Then return to the oven for a further four-7 minutes.

Feel free to add ingredients to the topping, e.g. meat, vegetables or fish.

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From Business Week

Countertop ovens are a modern and convenient advancement of the stove-top oven. They are extra power effective and so are more economical to use. Their size-efficient dimensions makes them perfect for many kitchens.

Countertop ovens are multi-functional and incorporate the ability to warm, bake, broil and toast food. Many countertop ovens will power-down after a set time because of the on-board timer device. This enhances energy economy and safety.

Although the countertop oven is small it is not necessarily too small to prepare your favourite foods. Most ovens have room for a big baking tray or a pizza tray and moreover most ovens have two levels.

The important features that a countertop oven ought to be fitted with include a rack and handle, a solid pizza tray, a moveable crum tray, a broiling grid, so look out for all these items when you are choosing which oven to purchase.

Convection heating is an optional form of countertop oven. Convection uses hot circulating air, driven by an internal fan.

Convection cooking is very effective so be certain to reduce the temperature of the oven by roughly 20 degrees C / 65 Fahrenheit and look at the food a bit sooner than you otherwise would with other types of oven – ten minutes should be about right the right amount of time.

There are palpable benefits to using a countertop oven, both monetary and economical. The benefits include:

• The countertop oven cooks food up to 35% faster and when using the convection feature cooking time is significantly reduced thus saving further fuel use and money.
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Reference: www. nytimes.com

As a guy I sometimes need a bit of help with cooking. I'm not a bad cook really, but I just need inspiration now and then. So I looked for a few handy cooking tips and I came across some spread around the web. It's not complete but with a bit of luck it will be practical.

This list refers to ovens. There are lots of different kinds of oven. For example wood pizza ovens are a sort of restaurant oven. A particular kind might be the deck oven that is generally used for baking foodstuffs such as bread and pizza. Here in this article the reference is to the ordinary home kitchen oven.

Cooking Tips – I trust you find them useful.

• You can sweeten food by using carrots instead of a sauce.
• A scrumptious gravy can be prepared from roasting juices, so hold on to them for later!
• Allocate yourself loads of preparation time and you will prevent a lot of hassle later.
• Broccoli should never be over-cooked if you want it to be crisp.
• It is not sensible to cleanse mushrooms with running water as they typically soak up the water. One should use a cloth to clean them.
• The potato ricer is a very helpful tool, especially for people who want to cook the best mashed potatoes.
• A salad can be made to look more appealing by using intense or dark colors, such as red leaves or beetroot slices.
• Soggy lettuce looks terrible. To avoid this use a salad spinner.
• The best type of vegetable steamer is one which can fold and sit inside a pot.
• If necessary the cook can use a teaspoon of dried of Rosemary leaves as a substitute for a table spoon of fresh Rosemary.
• In order that the juices within a roasting joint and prevent the meat from drying-out, make sure you pre-heat the oven before you cook. This sear the exterior of the meat.
• Make sure your cooking pans have enough room for all the ingredients – it's a small tip but many cooks are caught-out by this when preparing for a dinner party.
• When making soup from vegetables think about using a hand blender because this way you do not have to carry the ingredients to the food processor.
• Don't use a fork to turn steaks. Instead use tongs and a spatula.
• Wine that the cook would not drink should never be use for cooking.

If you own a restaurant or fast-food outlet be sure to read the article here: Restaurant owners – find more customers!.

Reference: Deck Ovens.

Valentines day is one of those seasonal peaks in demand for restaurant managers. The monetary crunch might mean more candles are lit in the home dining room instead of on eating place tables, leaving proprietors short-changed.

From Foodconsumer: the Department of Health Mental Hygiene of New York City wishes restaurants and packaged food businesses to use a lesser amount of salt in their foodstuffs. Food industry experts have advised the New York city's health department.