Raffles City, Singapore Chinatown, London Home
I took the pizza topping test in the internet, and it turns out “I may be a little different than everyone else, but I am still loved by many”. On top of that, the test says “You Are Pineapple” . I probably should not have chosen San Francisco to go if I won a trip. Seriously now, the topping in this recipe is loved by all (instead of by many). We use Gruyère from Naxos, but you can substitute it with any good quality Gruyère. Makes 4 round pizzas ø 38cm For the dough 500g strong white flour, plus extra for dusting 1 handful wholewheat flour 20g fresh yeast ½ tsp brown sugar 300ml lukewarm water 50ml extra virgin olive oil, plus extra for greasing 2 tsp salt 80g semolina A day before you want to make the pizza combine both flours in the bowl of a mixer. Make a well in the middle, crumble in the yeast and add the sugar and 100ml lukewarm water. Mix a little of the flour into the mixture and leave to rest for 15 minutes. Then add the oil, salt …
We always have some leftover pastry dough in our freezer after baking tarts. This is our favorite way to use it. Roll out the leftover pastry on a lightly floured surface until approximately 3mm thick. Cut circular shapes with a cookie cutter . Put each circle to a cupcake tin, lined with paper cases. Refrigerate for 15 minutes. Preheat the oven to 180ºC. Add a teaspoon of jam or marmalade -we use orange marmalade or plum jam- to each case and bake for about 10 minutes.
It is grape season now and we got hold of some organic seedless green grapes. We used the recipe for the Strawberry Tart for the pastry and the filling and substituted the strawberries with the grapes. It worked very well.