Italian Kitchen - Homemade Pizza

The proper traditional Italian pizzas usually have a very few toppings and not dripping with cheese like the one we have in the UK. Nonetheless, I must admit I love to overload mine with everything, especially cheese! Being with someone who is lactose-intolerant means I seldom have pizza as dinner, unless it is homemade, of course. Yes, 'His & Hers' pizza is the best way, no arguments over who should have the last slice or how much olives should go on it etc.

This one clearly is a 'Hers' pizza :D 

Making your own pizza is rather therapeutic process: choosing ones favorite toppings and leaving out the capers and pineapple (yuck)! The dough was machine-made by bread maker following its manual. Depending on individual's preference, my base was rolled out as extra-thin. The tomato sauce was made by the ex-pizza chef (the other half) and as for the toppings I opted for: sliced mushrooms, sliced onion, roasted red pepper, sliced black olives, spinach, tinned anchovies and A LOT of grated extra matura cheddar AND parmesan! 

I was in pizza heaven that evening :) 

Courgette Noodles with Avocado Sauce

It depends how you interpret the name of this dish, it can be read as 'courgettes one of the noodles' ingredients', similar to that of spinach pasta; or, 'noodles entirely made out of courgettes'. In this case, it is the latter. Please do not be put of by the greenness of this dish (in colour and in health), it is surprisingly flavorsome, with an in depth creamy nutty taste. 

Our body deserves a little detox now and then!

Serves 4

2 courgettes, chop into matchsticks (I used a mandolin slicer) 

Punnet  of chestnut mushrooms, thinly sliced

Dozen of brazil nuts

3 garlic cloves, crushed

1 lime, juiced

Handful of pumpkin seeds

2 avocados, de-stoned and diced

Bunch of fresh parsley, roughly chopped

1 tbsp olive oil

1. Heat oil in frying pan, add in crushed garlic and mushrooms. 

2. Meanwhile, place the brazil nuts in food processor and blend until smooth-ish. Add in the avocado cubes, olive oil, lime juice and a pinch of salt and blend again. If the sauce is too thick, dilute it with some water to the right consistency. 

3. Add the courgette noodles into the frying pan, cook till half cooked and pour in the source. Season to taste.

6. Sprinkle with parsley and pumpkin seeds. Serve.

Harvey Nichols Risotto Kit with White Truffle Seasoning

Ah it has been a while since I last updated my blog. In most industry quarter 4 is always the busiest of all, winding down before year end and planning for the next financial year.

Of course no matter how busy one gets, food will always be on ones mind. With less time on hands to prepare delicious homemade dinners, I did result to instant alternatives on a number of occasions.

I have this Harvey Nichols Risotto Kit in the kitchen cupboard for a while but can never find the right moment to consume this. It would seems that I have saved it for just the right occasion!

The kit contained a bag of risotto rice, seasoning and white truffle oil. All I had to do was to boil the kettle, cook the risotto rice and seasoning in boiling hot water until soft. I mixed in some baby spinach leafs and blanched some fine beans to boost up my 5-a-day! Seasoned with black pepper, pour over the  white truffle oil and sprinkled some parmesan on top!

It has a very strong truffle flavor which I love. It must have been a physiological barrier in stopping me to enjoying it fully, knowing it pretty much came out from a packet.... wroth a try thou!