Pizza on Earth

An easy-to-follow video on how to make pizza dough.

Rava Dosai

This is an amazing recipe for dosai minus the overnight fermentation step. Brilliant if you want dosai now and opposed to tomorrow night. Sanjay's presenting is excellent and is really funny!

We made this the other night and were not disappointed! :)

Please enjoy! :)

Pizza Italiana

A pizza with a spice tomato base, topped, with veggies and ham.

Steps

1. Prepare/buy a pizza base
2. Apply the spice pizza sauce with a basting brush.
3. Add sliced mushrooms in a circular fashion starting from the outside working inwards with each rotation.
4. Sprinkle thinly-sliced green capsicum
5. Sprinkle coarsely chopped semi-dried tomatoes
6. Sprinkle some coarsely cut champagne ham (optional)
7. Add a few generous shakes of mixed italian herbs [mixture of Marjoram, Basil, Red Bell Peppers, Rosemary, Oregano, Parsely and Thyme].

We found that adding in the herbs, just before the cheese, as opposed to directly on the base, brought out flavours of the spices much more.

8. Add your pizza cheese.
9. Pop in the oven/Pizza oven
10. Enjoy! :)


Before



After

Spicy Pizza Sauce

Keeping in line with all the pizza-related posts, here is my "spicy pizza sauce":

Mix the following in a bowl:

1. 4 tablespoons of tomato sauce.
2. 1 tablespoon of chili sauce
3. 1 teaspoon of Leggo's Basil Pesto (or any other Pesto me thinks)
4. 1/2 a teaspoon of olive oil
5. Salt and pepper
6. A sprinkle of paprika (optional)
7. 1/2 a teaspoon crushed garlic (about 1 pod) (optional)
8. Tabasco and/or chili powder (if you want it a little more spicy) (optional)

Mix the above with a spoon and spread over the pizza base with a basting brush. Add toppings! Pop in the oven. Enjoy! :)

Simple pizza delight recipe

Ingredients & steps

1. Prepare a pizza base.
2. Add a thin layer of grated mozzarella.
   
3. Combine tomato base with garlic and herb spice and smear generously over pizza base.
4. Add sliced asparagus.
   
5. Add sliced mild Hungarian salami.
6. Add thinly sliced pieces of feta.
7. Add sliced tomato.
8. Sprinkle some fresh sea salt and some grounded black pepper over the tomatoes.
9. Add a final generous layer of mozzarella cheese and sprinkle some mixed herbs on the top.
10. Add into heated oven at 200 degrees Celsius for 13.5 minutes.
11. Remove from oven, cut and serve.

Before


After

Enjoy :)

Lamb vindaloo

Thanks to Josh M for this recipe:

A delicious curry in the true Indian style.

Serves 4

You need:
Garam Masala
Ingredients:
1 teaspoon turmeric
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
2 teaspoons cardamon seeds
2 cinnamon sticks, broken up
1 teaspoon whole cloves
2 teaspoons nutmeg
2 tablespoons tomato paste (optional)

Lamb Vindaloo
1 kilo diced lamb
8 large red chillies, chopped
1 cup vinegar
2 teaspoons ginger, chopped
1 clove of garlic, chopped
5 teaspoons garam masala
2 teaspoons salt
3 tablespoons oil or ghee (clarified butter)
2 medium onions, chopped
1 tablespoon brown sugar

Method:
Garam Masala
In a small frypan, gently sauté the ingredients except the nutmeg until there is a pleasant aroma. Remove from the heat and place in a coffee grinder. Add nutmeg and blend to a powder-like substance. Place into an airtight container for later use.

This gives you your curry paste for the recipe below.

Vindaloo
Soak chillies in vinegar for ten minutes. Place ginger, garlic, chillies and vinegar into an electric blender and puree. Add garam masala and salt, and blend. Marinate the lamb for two hours in the mixture.

Heat the oil in a frypan and sauté the onions until transparent but not burnt.

Drain the meat from the marinade and gently fry in the pan. You may need to do this in stages. Add the sealed meat to a baking dish. Pour in the marinade and stir. Cover and bake in a moderate oven at 180° for one and a half hours until the meat is tender. Stir in the sugar and service with plain rice and accompaniments.

Recipes for side dishes:

Cucumber in Spiced Yoghurt
Ingredients:
1 medium cucumber, peeled and de-seeded
1/4 cup desiccated coconut
3 tablespoons hot water
2 green chillies, de-seeded and chopped
1 tablespoon salt
2 cups drained yoghurt

Method:
Grate the cucumber. Sprinkle the coconut with the hot water and toss with your fingers, until the coconut is moist. Add the cucumber, coconut, chillies and salt into the yoghurt.

Mint Chutney
Ingredients:
1 cup mint leaves, firmly packed
4 spring onions, cut short
2 green chillies, chopped
1 clove garlic
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala
1/3 cup lemon juice
2 tablespoons water

Method:
The easy way to make this fresh chutney is to place all the ingredients into an electric blender and blend it to a smooth paste.

Spicy Coconut Sambol

This is a spicy Sri Lankan coconut sambol which is excellent with plain bread and butter or as a side dish with rice.

Ingredients

250g (1 cup) freshly grated coconut
1 tspn chillie power
2 tspn paprika or 1 dried red chillie
1/2 a red onion chopped coursely
1/2 tspn salt
1 tbsp lime juice (around 1/2 an average-sized lime)

Method

Pound together chopped onion, chillie, paprika (or dried chillie) and salt in a mortar and pestle until you get a reddish paste. Add pounded mixture to coconut and mix well until the grated coconut turns red in colour. Depending on how spicy you want it you could either add more chillie power or more grated coconut to increase or decrease the spicyness respectively.

Add the lime juice and mix well. Check for salt and add as necessary.

Asparagus and Pistachio Risotto

I have to thank Nat P for getting me onto this great recipe (out of this great cookbook called 'Bowl Food'). This is one of my new favourite meals !!! Here goes:

Ingredients:

1 litre vegetable stock
1 cup (250ml) white wine
1/2 cup (80 ml) extra virgin olive oil
1 red onion, finely chopped
2 cups (440g) arborio rice
310g asparagus spears, trimmed and cut into 3cm pieces
1/2 cup (125ml) cram
1 cup (100g) grated parmesan
1/2 (40g) shelled pistachio nuts, toasted and roughly chopped

Directions:

Heat the stock and wine in a large saucepan, bring to the boil, then reduce the heat, cover and keep at a low simmer.

Heat the oil in another saucepan. Add the onion and cook over medium heat for 3 minutes, or until soft. Add the rice and stire for one minute, or until the rice is translucent.

Add 1/2 cup hot stock, stirring constantly over medium heat untilthe liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring constantly for 20-25 minutes, or until all the stock is absorbed and the rice is tender and creamy. Add the asparagus pieces during the final 5 minutes of cooking. Remove from the heat.

Stand for 2 minutes, stir in the cream and parmesan and season to taste with salt and black pepper. Serve sprinkled with pistachios.

Serves 4-6.

Recipes

Haven't got my stuff here to write anything yet but feel free to add your own if you make it here before me with a great recipe!!!