Food

Recipes

Homemade pizza

• 320g wheat flour (T45)
• 180g water
• 6g salt
• 5g baker's yeast
• 3 tablespoons of olive oil
• oregano or herbs blend
• toppings

Mix the flour, herbs, and salt.

Dissolve the yeast in lukewarm water. Leave a few minutes, then add olive oil and stir.

Add half the liquid into the flour and mix. Repeat. Knead until the dough stops sticking to the sides, adding a bit of flour if needed.

Cover with a damp towel and let the dough rise for at least 3 hours in a warm place, safe from draughts.

Preheat the oven to 220°C. Cut in 2-3 pieces. Shape the pizza, add toppings, then cook for 10-12 minutes.

Homemade pie

• 300g wheat flour (T45)
• 75g neutral oil (or 100g butter)
• 100mL water (80mL if using butter)
• 0.5 teaspoon of salt
• 3 tablespoons of sugar (for sweet pies)
• toppings

Mix the flour, salt, and optionally sugar.

If using butter, let it melt slightly (I microwave it). Add the oil/butter to the flour, mixing with your fingers for a few minutes.

Add water and continue mixing. Knead until the dough is smooth. Roll it into a circle or a square and place in a tray.

Preheat the oven to 180-200°C. If your toppings might release too much water, you may pre-cook the dough a bit. Add toppings and cook accordingly.

Zaatar

• 6 tablespoons of sesame seeds
• 4 tablespoons of ground sumac
• 1 tablespoon of salt
• 3 tablespoons of dried thyme
• 1 tablespoon of dried oregano

Toast the sesame seeds in a pan 5-10 minutes, until they're golden and fragrant. Let them cool.

If possible, crush/grind the herbs.

Mix everything in an airtight container. Make sure the ingredients stay evenly mixed while using.

Use zaatar with olive oil on breads, or as a condiment (goes great with eggplant). For a nice breakfast or snack, make your favourite flatbread and dip bits of it into olive oil then zaatar.

Chili sin carne

• Olive oil
• 2 onions
• 2-3 tomatoes
• 1-2 carrots
• Tomato paste
• 2 x 500g can of red beans with its juice
• 2 pinches of garlic powder
• Cumin, chili, paprika powders
• Tabasco, lemon juice, salt to taste

Mince and brown the onions in oil for a few minutes, in a large pan.

Add diced tomatoes and carrots, let cook a bit.

Lower the heat. Add the red beans with their juice. Mash some of them into the mixture to release their flavour.

Add tomato paste, the spices, and mix. Let simmer for a while, stirring occasionally.

Adjust spices and condiments to taste. Serve with rice or use in burritos.

Miso ginger soba noodles

• 300g soba
• 1.5 tablespoon soy sauce
• 1.5 tablespoon rice vinegar
• 1.5 tablespoon sesame oil
• 1.5 tablespoon miso
• 2-3 teaspoons ginger
• 2-3 teaspoons honey
• Optional dressing (cucumber, edamame, hot pepper slices...)

Cook the soba noodles according to packaging. Cool with cold water.

Mix the other ingredients to make the sauce. Add the sauce to the noodles, mix well and serve. Add toppings if you want.

Goes well with grilled miso ginger eggplant (brush sesame oil on thick eggplant slices, bake in the oven, then brush again with the same sauce and cook again for a few more minutes.)

Spiced potatoes

• Potatoes
• Onion
• Zucchini (optional)
• Olive oil
• Cumin, chili, cinnamon, ginger powders
• Salt and pepper
• Lemon juice
• Honey
• Chutney
• Cilantro (optional)

Peel potatoes, cut into large pieces. Boil until just cooked. Let cool a little.

Heat a generous amount of olive oil. Add the potatoes. You can add thinly sliced zucchini.

Add the spices, salt and pepper, lemon juice and honey. Fry until golden.

Towards the end add very thinly sliced onion. Serve with chutney and cilantro.

Green peas curry soup

• Olive oil
• 2 leeks
• 1kg frozen green peas
• 1L broth
• 3 teaspoons curry paste
• 400mL coconut milk
• 0.5-1 candied lemon
• Curry powder, lemon juice, salt & pepper to taste
• Fresh basil

Mince and brown the leeks in olive oil for a few minutes, in a large pot.

Add the peas, broth, curry, coconut milk. Mince and add the candied lemon.

Bring to a boil, then let simmer until the peas are well cooked. Adjust the seasoning.

Let cool down a bit, then blend. Add thinly minced basil. Serve hot or cold.