Tomato Pizza

Ingredients:

Pizza Base:

• 1 cup Plain flour
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp sugar
• 1tbsp dried yeast
• 1 tbsp olive oil

For topping:

• 2 tomatoes
• few pieces of Sun dried tomatoes
• 10-15 fresh Basil leaves
• Peri peri sauce as per taster OR dry crushed red chili
• 200 gms mozzarella buffalo cheese sliced
• tomato sauce

Procedure:

Pizza base:

1. To make the pizza dough, place the plain flour, yeast and salt in a large bowl and mix well.
2. Make a well in the centre and add all the water and olive oil to the dry ingredients.
3. The water needs to be lukewarm to activate the yeast and encourage it to grow.
4. If the water is too hot, it can kill the yeast.
5. Use a wooden spoon to stir until combined and then use your hands to bring the dough together in the bowl. It should be soft and slightly sticky.
6. Keep aside for resting for around 30 -40 mins
7. Now roll into sheets.
8. Brush round pizza trays with the olive oil to lightly grease. Sprinkle with a little flour. The flour will help give the pizza a crisp, dry base.
9. Preheat oven to 180°C for 20 mins. (timing might differs with individual oven)
10. Place the base and cook for 10 min.
11. Then remove and place on wire mesh so it doesn't becomes soggy at the base

Topping:

1. Apply tomato sauce to the base.
2. Arrange tomato slices followed by cheese and basil leaves and chopped Sun dried tomatoes.
3. Can sprinkle little salt and Pepper.
4. Now keep it in oven and bake for 20 min or till the cheese melts.
5. Cut into pieces when done.

Pumpkin Risotto

INGREDIENTS:

• 2 tablespoons olive oil
• 500 gm pumpkin with skin on
• 1 small onion, finely chopped
• 1 cups Arborio rice
• 2 cloves garlic finely chopped or grated 
• 3 cups boiling water / vegetable stock
• Salt
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese

PROCEDURE:

1. Preheat the oven to 180°C. Put 1 tablespoon of the oil in a small baking dish and add half the pumpkin. Roast in the oven for 30 minutes.
2. While the pumpkin is roasting, cook the onion and garlic in the remaining oil in a large nonstick frying pan over low heat for 5 minutes or until soft. 
3. When little cooled mash the pumpkin  and now add in cooked onions.
4. Add the rice, raise the heat to moderate, and cook for 4 minutes
5. Heat the stock in a large saucepan until it comes to a gentle simmer. Add 1 ladleful stock to the rice, stirring for about 3 minutes until the rice has absorbed almost all of the liquid.
6. Continue adding the stock, 1 ladleful at a time, until it has all been absorbed (about 20 to 25 minutes) and the rice is cooked and creamy.
7. Remove from the heat, season with salt and pepper to taste, then stir in the Parmesan Cheese

Risotto Basics

This article is from the book: Risotto around the world by - Tamara Milstein

Risotto

The broth or stock must always be simmering before adding to rice.

The broth must be added ladle by ladle, to get the creamy texture.

Onion and garlic -  cook until transparent, not browned.

Stir Risotto frequently during cooking. 

Only add second ladle of broth when the first is absorbed.

When all the liquid as all been added, turn off the gas immediately or the risotto will become dry.

Finally add butter and flavorings and stir through.

Serve immediately.

Never wash rice.

Rocket Pesto

Ingredients:
100g rocket leaves (or can also use Basil leaves)
1-2 medium sized garlic cloves
2 tbsp toasted pine nuts (or can also use Pistachio)
salt
25g Parmesan or very dry Pecorino cheese - grated
75 ml olive oil (for lighter version, reduce the quantity of oil)



Procedure:
1) In a grinder add rocket leaves, pine nuts salt, garlic and grind coarsely.
2) add grated cheese
3)add oil.
The pesto will keep for a few days in the fridge stored in a well-sealed jar.
Hint: If possible use Mortar and Pestle instead of electric grinder.