Funny that when there’s most happening that I’d like to record I don’t have time to keep up my blog.

The BIG changes in our lives since updating my blog:

1. we’re leaving Spain and moving to the UK, probably by July

2. At the start of this year, with Selfcateringhols struggling in the economic crisis I started a new business (Globe2) installing voip telephones into businesses. That’s gone well with several call centres under my belt and contracts for more already agreed. By July I hope to be handling 80-100,000 calls a month.

We should be signing this week on the house after which we can really start to organise the logistics, as it stands we’re already living amongst boxes.

Will try and update again sometime soon!

After a lot of experimentation over the years these are the recipies I now use. The pizza dough is much better than the pre-prepared mixtures. Mix it up in a big mixing bowl, cover it with a tea towel, leave it for an hour or more and then make into pizza shapes ready for the topping. When you mix it, it should absorb the water sufficiently so you can pick it up without it sticking to your hands. If it’s sticky add a little flour, and knead it in. To flatten you can use a rolling pin but I prefer to stretch it – pick it up and keep spinning it round a bit so that it stretches under it’s own weight.

PIZZA: makes enough dough for 4 individual pizzas

1 cup water (230g)

2 3/4 cup flour(385g)

2 teaspoons sugar (12g)

1 teaspoons salt (5g)

1 packet dried yeast

2 tablesppons olive oil (10g)

PITTA.

2 tablesppons of olive oil

1 cup water (230 g)

3 cups flour (420g)

1 teaspoons salt (5g)

1 tablespoon sugar (6g)

1 teaspoon dried yeast (3g)

BREAD: granary style

1 1/2 cups water (263g)

1 cup white flour (140g)

2 cups granary flour (255g)

2 tablespoons oats

2 tablespoons bran

2 tablespoons milk powder

2 tablespoons sugar

1 teaspoons salt

2 tablepoons oil or oil

1 1/2 teaspoons dried yeast