Long time no see 🙂 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!
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.
I’ve never made gyoza from scratch and when I say from scratch I’m taking about the gyoza wrapper! But it is easy and I really recommend that you try once! But it does take a long time so be prepared.
Ingredients – wrapper
- Bread flour 300gms
- Hot water 200 gms
Mix them together with a fork, then kneed until soft and no flour texture left. Rest for 90 minutes. Put in the fridge for a while to keep the dough cold. Split them into 30 balls, with a lot of flour on the surface, roll them into disk shape with 10cm diameter.
Ingredients – filling
- Pork mince – 150gms
- White Cabbage mince – 1/2 of cabbage
- Spring onions mince – 2 stalks
- Ginger and garlic mince – 2tbsp
- 3tbsp each of soy sauce, sesame oil, sake, pinch of salt and pepper
I recommend to put everything into a food processor and let it mix very well.
Take a wrapper, add a teaspoon of the filling in the middle, dip a finger in water, wipe it across half of the outer disk. Fold the the other half over the wet part, and create 5 folds before pushing the sides together.
Place the gyozas into a pan with some vegetable oil, put the pan on medium heat, add water to cover half of height of gyoza. Cover and cook until the water is almost gone. Remove the lid, add a tablespoon of sesame oil around, cook further until the bottom is golden. You need to cook them in two batches unless you have a huge pan!
Serve with equal part of soy sauce and rice vinegar and some chilli oil.
I love Sunday roast. For me a Sunday without a roast is a chocolate cake without chocolate. It just can’t be done. I do cook roast at home most Sundays, but this week, we made a visit to the Great North Wood pub in West Norwood. This is one of my favourite pubs in the neighbourhoods, great local ales, beers, nice outside beer garden, and the food, hearty and, this is what I call the roast!
We had a sharing beef platter, which came with delicious accompaniments. And you cannot underestimate their gravy, which I found was very awesome. I must also add the staff there are pretty friendly, too. You most definitely need to book, but if you are around this neighbourhood, definitely worth a visit.
The Great North Wood
3 Knights Hill, West Norwood, London SE27 0HS