April 2020

By 24th April 2020Newsletter

It’s been an extra-ordinary couple of months for everyone. (finally understand what that word really means…)

Cutting our holiday short wasn’t the greatest thing that we’ve ever done. That aside we’ve been trying to make the best of lockdown by spending more time in the kitchen, a no-brainer really. To see more about our trip to the Caribbean and what we discovered, become a VIP for free by following the link.

This month 

We would definitely recommend getting busy in the kitchen if your looking for something to occupy your time with. There’s no better moment to invest in your health than now by taking control of what you eat. Make it exciting and nourishing – it helps.

Scarcity of flour aside… it’s OK food wise .
Trying to keep shop trips to a minimum keeps us on our toes.
We’ve got a few great meal ideas to share: this is our lockdown pizza .

Base Ingredients:
300 g white rye flour
250 g organic plain flour
2 g yeast
2/3 tsp bicarbonate of soda (no baking powder)
1/2 tsp salt
1 tbsp olive oil
1/2 tsp apple cider vinegar
3 dates (de-seeded)
200 ml water
100 ml boiling water
1 tbsp sea moss gel (optional)

 

Method:
1) Blend dates, water, apple cider vinegar and sea moss in a blender to make smoothie.

2) Sift flour, yeast and bicarbonate into a large bowl (if you have a dough mixer it’s so much easier).

3) Add oil to flour. Then combine boiled water with smoothie to make a warm mixture.

4) Make a well in the flour and slowly add liquid until a dough ball forms. If your using a dough mixer, mix on a low speed for 2 minutes, scraping the sides of mixing bowl.

5) Dough mixer: mix on a high speed for 3 minutes.
By hand: knead for 10 minutes until you get a smooth dough.

6) Cover your mixing bowl with a damp tea towel and leave in a warm dark place for a minimum of 1.5 hours.

Sauce Ingredients:
3 sun dried tomatoes
150 ml water
3 dates
Seasoning peppers (if unavailable use 1/2 bell pepper de-seeded)
1 medium tomato
1 tbsp tomato purée
1/2 clove garlic
1 tbsp oregano
4 pitted olives

Method:
1) Combine all the ingredients together and blend in a blender or with a handheld immersion blender and set aside.
There’s no need to pre-cook this sauce it’s ready to go .

Wild Garlic Pesto Ingredients:
Wild garlic season is here so keep your nose out on walks in case you come across some. Check your favourite foraging book for tips on how to locate and harvest this. We were looking for old trees in a damp environment and we smelt it before we saw it! Give it a thorough wash before using (or buy some if you see it).

1 handful of wild garlic
15 g basil
1 handful of rocket
1/3 cup toasted walnuts
1/2 cup olive oil
1 tsp agave

Simply combine all these ingredients and blend to the consistency you prefer, we like a mixture of textures in ours so not too smooth.

Remember less is more with pizza toppings!

Our Toppings were:
olives
mushroom
courgette
ground walnuts
wild garlic pesto
fresh rocket

Assembly:
Thinly roll out dough to 12 inches diameter.
To top pizza, add sauce first, spreading evenly across the base. Then sprinkle ground walnuts. We liked to then stuff thinly sliced olives in the crust of the pizza by pressing them down on the slightly thicker dough on the outside.
Simply scatter the remaining toppings evenly across the pizza being careful not to over-do it.

Put pizza into a pre-heated oven as hot as it goes for 8 – 10 minutes and you have a pizza worth staying home for.

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Next Month

  • We will be looking at urban gardening and the best way to maximise your space. Hopefully we will have some sprouts to show from our vegetable patch.