I’ve not enough free time these days to blog. Most of my time has been taken up by work, reading and other fun activities that are more social than sitting behind a screen. This is also a sweeter place to blog (for now). I feel terribly nomadic and cannot stay at one place on the interweb without feeling the itch to pack and move to another place with a different view.
Curried fish with tomatoes
I made this without much thought about measurements. Just about what “feels” right.
This makes 2 servings.
2 fish fillets (white meat, Cod or Dory), if it’s too big, cut length-wise and halve it
5 heaping tsp of curry powder
3 heaping tsp of chili powder
Salt and Pepper
2 large tomatoes, diced
2 stalks of coriander, roughly chopped
1 chili, chopped and deseeded
1 or 2 cloves of garlic, chopped
1 tsp of curry powder
¼ cup of water
Optional: Steamed carrots with salt
1. Pat fish fillets dry and rub it with the curry and chili powder. Set aside.
2. Heat up the pan/wok with some oil. Add in the garlic and after less than a minute, add in the curry powder, chili and tomatoes. Lightly fry. Push it to the side of the pan/wok.
3. Add a bit more oil and place the fish in the center. Allow the fish fillets to cook while gently cooking the tomatoes. Add in the coriander.
4. The fish will cook 5 minutes on one side, depending on its thickness. Add in the water to the tomatoes. Stir fry.
5. Remove the tomatoes. Flip fish and allow to cook for another 5 minutes on other side.
6. Serve it with some lime juice over the fish. I had this with steamed carrots with salt, but it’s optional. I just needed some vitamins and color.
Homemade Margherita Pizza
I’ve never attempted making my own pizza dough so this is my first. A little nervous on how it would turn out but it was well worth the extra effort. I used to buy readymade doughs that aren’t really to my liking — it’s either too bread-like, too thick or just bland. And I can be picky about store bought pizzas. It’s thin crust or none at all — and definitely none of that pan crust, filled crust nonsense either. So I found this recipe from Apartment Therapy’s The Kitchn and I’m gladly sticking to this.
Makes 2 servings.
¾ cups of water
½ tsp of active-dry yeast 2 cups unbleached all-purpose flour ½ tsp salt
Generous spread of tomato paste/puree
10 pitted olives, sliced (optional)
1 handful of dried mixed herbs
A good amount of fresh basil leaves (I have Thai basil growing in my garden, but otherwise it’s more traditional to use sweet Italian basil)
Cheeses, mozzarella and parmesan
1. Heat the oven at gas mark 10 or 260˚C.
2. In a bowl of warm water, stir in the yeast (unnecessary if you’re using instant yeast). Set aside the murky liquid.
3. Add in the salt and flour into a mixing bowl, combining the two. Make a well in the center and pour in the liquid. Mix with hands.
4. Mix until the dough takes shape. Dust your working table with flour and pour over your dough. Knead it until it’s smooth and elastic. If it’s too sticky, add more flour to your table and knead more. Eventually it will be smooth and yet moist.
5. Shape it into a nice ball. Use a sewing tread to slice dough in half. Separate the two.
6. Use a rolling pin to roll out and flatten the dough to preferred size/shape. It doesn’t have to be perfectly round. Roll it out until you have the thickness you desire.
7. Do this one dough at a time, depending on your oven size. If it can take two at once go ahead and roll the other. But if not, set the other dough aside, covered in cling foil, lest it dries.
8. On a baking tray, lightly coat the base with olive oil.
9. Place dough on the tray and put on your toppings. The site suggested to leave the cheese out till later, but I put them on anyway.
10. Fold in the sides if you want some extra crunch and if you have lots of toppings and want to make sure everything stays inside.
11. Allow to cook for 20 minutes (my oven couldn’t go any hotter, max at gas mark 8 thus the longer time but it should be done in 10 – 15 minutes).
12. Serve with a good drizzle of olive oil.
13. Repeat steps 8 – 12 with the second dough.