7 hours confit rabbit leg

Confit in Bain Marie for 7 hours at 75 degrees, Dijon mustard sauce 


Long time no see šŸ™‚ and we have been quite on our space. We have actually been doing what they call ‘healthy diet’ the last two weeks. That involves looking at our daily food intake and what we are consuming. When you spend time looking at small prints and labels you find a lot of things like how much sugar is in each carton of soy milk.. Or how much fat is in a glass of milk. Then you wonder, what stress we are putting on our body every day. Hopefully 2016 is a year of rejuvenation! 

Pizza at homeĀ 

I decided to make a pizza tonight from scratch. Since Gerald eats a lot of takeaway pizzas, I made extras and froze 4 ready bake pizza bases also.


  • 300gms bread flour
  • 1 teaspoon of salt and yeast each
  • 200gms of warm water

Mix all the above in a bowl with a fork until they are combined. Push the dough with your palm of the hand and kneed. Add bread flour until the dough starts to be elastic but not sticky. Careful not to add too much flour. Get the dough to the softness of the earlobe. Leave to rest for 1 minutes.

Split the dough into 6 equal balls, on a flat well floured surface, roll out the pizza dough into 2mm thick. Place it onto a baking sheet and continue. You can freeze this now.

For tomato sauce, cook 200ml of pasata with some dried oregano and minced garlic until reduced to 2/3 of the volume. Cool completely before assembling pizza.

Put your favourite toppings and bake for 10minutes at 220c fan assisted oven until golden.