Category Archives: EAT ME

Pizza and Kisses

Friday, Paul and I decided to play Masterchef-Masterchef and make our own pizza instead of going out for a Valentines dinner. It was ambitious considering we had to get home from work, buy the ingredients and only THEN begin this culinary quest and I was in a cranky mood after a rough work week but Paul poured me a huge glass of red and we all know Jenna is a better person after wine. My advice – premake the dough or have snacks to keep the hunger at bay while you wait for the dough to set!

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We made the dough, cooked the sauce and cut up a nice spread of gourmet toppings. We ate like hungry savages at about 9:30 pm but still had enough leftovers for round 2 for lunch the next day.

The Best Pizza Dough 

15 grams dried yeast

20 grams salt

20 grams castor sugar

250 grams lukewarm water

Table spoon olive oil

3 cups plain cake flour

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Whisk all ingredients except the flour. Once mixed, fold in the flour and begin to create the dough. Kneed well until dough is stretchy and tempting to play with forever.

Cover and put in a warm place until it doubles in size. Resist the urge to eat it raw. Roll out into thin bases and pierce several times with a fork. Pop into the oven at approx. 200 degrees and allow to fluff up and crisp before taking out, adding sauce and toppings and putting back in to cook through.

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The Best Pizza Sauce 

2 tins chopped tomatoes

1 tin tomato paste

3-4 table spoons brown sugar

Pinch chili

2 table spoons olive oil

Handful fresh basil

Few stalks thyme or oregano

Salt and pepper to taste

Add all ingredients into a pot and bring to the boil. Bring to a low heat and allow to reduce for approx. an hour until it is a thick and textured sauce. Also yum on pasta. Or your fingers.

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Toppings

Feta

Mozzarella

Fig Preserve

Avo

Peppadews

Rockets

Mushrooms

Red Peppers

Salami

Balsamic Reduction Sauce

Cherry tomatoes

Tips:

You can make this a vegan pizza by keeping the cheese off and adding lashings of sauce instead.

Set a little outside picnic for two and enjoy your creation.

Make sure to wear a black dress and get flour EVERYWHERE. Ensure that it appears that you have an inherent coke addiction before having your pics taken – flour on the forehead does the trick.

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Spring Onion and Mushroom Quinoa

In honour of Vegan Awareness Month, I will be posting some of my tried and tested, chopped and changed recipe ideas.

Here’s one for a simple quinoa I made, inspired by recipes around the interweb and the method used to cooked risotto.

Ingredients:

Quinoa

Red Onion

Spring Onion

Punnet mushrooms of your choice

Freshly and finely chopped garlic and ginger

Lemon

Olive Oil

Himalayan Salt

Cayenne Pepper

Knorr Vegetable Stock Pots (optional)

Coriander for dressing

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Method:

Dissolve one Veggie Knorr Stock Pot with hot water. These guys be hella tasty and are also gluten free and veggie-friendly!

Add one cup of raw quinoa to a pot with two cups boiling water and the stock mixture. Bring to the boil, reduce heat and cover. You will need to check on this often, giving it a stir and tasting it when most of the water has reduced. If it is still not cooked through, add another cup of water and reduce until desired texture is obtained. Slowly and surely makes for yum quinoa!

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Wash and chop a red onion, a few spring onions and your punnet of mushies. Crush or grate a few cloves of garlic and a knob of ginger.

Yes I said knob. Grow up.

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In a pan on a low heat, gently saute the garlic and ginger in some olive oil and then add in the two kinds of onion. Low heat = nutrients that stay in your food! So don’t blast the pan on a high temp to cook your food quicker, the meal will be ready soon enough, Rambo!

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Once the onions are translucent, add the chopped mushrooms and sprinkle on the salt and cayenne to taste. Douse with the juice of half a lemon and leave to simmer in the pan.

Once the water in your quinoa is reduced, and it has a nice soft, nutty texture, add it to the pan of mushrooms and slowly stir the ingredients together. Once the flavours have all blended, serve with a sprig of fresh coriander or a side salad et voila! Vegan Nirvana!

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