Seafood pasta


Margaret, Ty’s wonderful aunt, had thousands of RCI timeshare points that were going to expire by the end of last year and challenged us to find holiday accommodation for ourselves. We happily took that amazing challenge and sat determined to find the perfect getaway spot close to home. We ended up booking at Kagga Kamma, a gorgeous lodge in Swartruggens Nature Reserve about 250k from Cape Town, for a week in June to celebrate the end of the semester.

From our large chalet (it just sounds so fancy and posh!), you could see rock formations, boulders, desert shrubs, and sand, as far as the eye could see. And for allegedly being the most arid place in South Africa, it sure rained a lot! It was also very chilly and the electricity turned off at 11PM, so it was the perfect occasion for a continual fire, although the wood was so wet due to the rain, that we spent a large majority of the time fanning, blowing, and pouring copious amounts of cooking oil on the wood, begging it to catch. Nonetheless, we spent the entire week eating like gods, lounging around, watching all of the movies and series that we had, playing on the boulders, and faking work.

We invited our friends up for the weekend and our plan was to have a seafood braai feast the night that everyone arrived. However, unfortunately, due to the stormy weather in Cape Town the week before, all the fishies were scared away, but luckily Julie, my awesome fish monger, organized some frozen prawns, calamari, and salmon for me. So, on the Friday that we arrived, I made absolutely divine seafood pasta for my lovely guests, inspired by the Pioneer Woman.

seafood pasta (serves 8)

Ingredients

For the sauce

  • 2 tbl butter
  • 1 chopped onion
  • 1 heaped tsp chopped garlic
  • 1 cup heavy cream
  • 1 cup white wine
  • 300g chopped cherry tomatoes
  • 1 250g can chopped tomatoes
  • 1 tsp dried basil (or a small handful of freshly chopped basil)

For the seafood

  • 500g salmon cut into bitesized cubes
  • 500g calamari tubes and tentacles
  • approximately 40 prawns deheaded and deveined
  • 2 tbs butter
  • 1 tsp garlic
  • 1-2 chopped fresh chillis
  • juice of 1 lemon
  • salt and pepper
  • 500g pasta

Directions

  1. In a large deep pan, saute the onions and garlic in butter
  2. add the tomatoes, wine, cream, basil, a dash of salt and pepper, and stir
  3. bring the sauce to a boil, reduce the heat, and let simmer for 30 minutes until thickened
  4. about 15 minutes into cooking the sauce, cook the pasta
  5. in another pan, saute the garlic and chili in butter, add the salmon and half the lemon juice, and let cook for a few minutes
  6. toss in the calamari and prawns, add the rest of the lemon juice, and add a dash of salt and pepper
  7. in a few minutes, when the prawns are just beginning to turn pink, remove the seafood from the pan
  8. add the seafood to the sauce and let simmer for another minute or so until the seafood is fully cooked (but be very careful not to overcook the seafood!)
  9. toss the pasta into the sauce and serve with warm, fresh bread
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Beth’s perfect malva pudding


The first time I ever had malva pudding was in Colesberg, a tiny town in the Karoo, just about halfway between Johannesburg and Cape Town. When Ty moved down to Cape Town, he began driving home to Nelspruit for the Christmas holidays, and it became a tradition of his to spend a night in Colesberg on his journey back to Cape Town. When Ty realized I was worthy, he brought me to Nelspruit to meet the parents and eventually let his tradition of stopping in Colesberg on his way home, become ours.

The first time Ty took me to Colesberg, many years ago, we stayed at Gordon’s Cottage and ate dinner at Die Plattelander, which was where I had my first and incredible malva pudding experience. I distinctly remember sitting in the back of the restaurant at a corner table, reading the dessert menu (because I always have room for dessert, especially while on holiday) and asked Ty what malva pudding was. He was shocked and appalled that I had never had this traditional Afrikaans delicacy and immediately ordered us a slice. A dark brown piece of cake arrived slathered in yellow custard. I took my first bite and instantly fell in love with the moist, spongy, cream-soaked cake, with a hint of apricot, and compulsory yellow custard. It was unlike any dessert I had ever had and soooo good!

Over the years, Beth has mentioned her infamous secret malva pudding recipe that I unfortunately have not had the pleasure of tasting (from her kitchen) for some crazy reason! However, a few weeks ago she decided to let me into her inner circle and emailed me the special recipe, which I have been saving for the perfect occasion. This occasion arose last weekend, when we were invited to what turned out to be an Afrikaans foody night which included waterblommetjie bredie (a traditional South African stew with lamb, edible water flows, and potatoes) served with sides of pickled beets, apricots, and gherkins, delicious fresh-herb garlic bread, salad, rice with black-eyed peas, and malva pudding.

When I arrived with my giant dish of malva pudding but not a drop of custard, I was met with looks of despair, which left me feeling worried. How could I have  forgotten such a crucial ingredient!? However, I had faith in Beth’s recipe and new she wouldn’t let me down! Despite their apprehension, everyone politely got a slice, took a bite, and was shocked that the malva pudding was so incredibly delicious even without the customary custard. The level of sweetness and moisture was to perfection and we all concluded that the custard was entirely unnecessary. It was certainly bittersweet to see it disappear before my eyes, as people went back for seconds and thirds, so I look forward to another special occasion that calls upon Beth’s perfect malva pudding.

Beth’s perfect malva pudding

Ingredients (serves 8-10 gigantic slices, perfect for a dinner party)

For the cake

  • 4 tbl margarine/butter
  • 2 cups browns sugar
  • 2 eggs beaten
  • 2 tbl apricot jam
  • 2 tsp brown vinegar
  • 2 cups milk
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • a pinch of salt
For the sauce
  • 2 cups cream
  • 1 cup sugar
  • 1 cup water
  • 2 tsp vanilla essence
Directions
  1. preheat the oven to 180C
  2. in a large bowl, cream together the sugar and margarine
  3. mix in the eggs, jam and vinegar
  4. add the milk
  5. in a separate bowl, mix together all the dry ingredients
  6. pour the dry ingredients into the wet ingredients and whisk until smooth
  7. pour the mixture into a deep dish pan
  8. bake in the oven for 1 hour
  9. when there is about 10 minutes to go, in a small pot, bring the water, sugar, and vanilla to a boil, turn the heat down, and stir in the cream
  10. when the hour is up, remove the cake from the oven, pour the sauce on top, and allow it to soak into the hot cake
  11. serve warm on its own (it’s that good) or with custard

Here is the Waterblommetjie Bredie recipe that was used for our delicious feast, straight from chef Sybrand and Adina’s kitchen.  Unfortunately we were so busy devouring our food that we forgot to take pictures of the bredie, so I found these ones online to give you a glimpse of how cool (and beautiful) it is to cook with flowers!

Chef Sybrand and Adina’s recipe pick

Mediterranean Night


Jacquie, Darren, Ty and I alternate hosting weekly(ish) dinners at each other’s houses.  99% of the time, Jacquie and I pick out an exciting new recipe and cook for the boys, while the 1% accounts for anything that needs to be cooked on the braai, because that is a man’s job and I’m not so sure I would be able to start a fire if my life depended on it.

Jacqs and I are a great cooking team; we of course love to please our boys but it is more so about sharing the love of cooking with each other, taking on the challenge, and reaping the rewards of our yummy, successful, never-made-before, homemade meals.  We live vicariously through our taste buds, who have traveled from South Africa to Italy, India, North America, Mexico, and now to the Mediterranean.

For Mediterranean night, we made chicken and beef shwarmas bursting with fillings and dripping with sauces.  The inspiration for my homemade hummus and tzatziki came from Drizzle and Dip and Souvlaki For the Soul.

Hummus (makes 1 bowl-full)

Ingredients

  • 1 can chickpeas
  • 1 tbl whole white sesame seeds or tahini paste
  • 2 tsp cumin
  • 1/2 tsp paprika (I am obsessed with paprika and put too much on everything, which is why my hummus is so orange and I therefore suggested using less in this recipe)
  • dash of chili powder
  • the juice from half a lemon
  • a few dashes of salt and pepper
  • a glug of olive oil

Directions: pour everything into a food processor and blend until thick and creamy

Tzatziki (makes 1 bowl-full)

Ingredients

  • 1 cup of plain yoghurt
  • 1 cup of shredded cucumber
  • 1 tsp fresh diced garlic
  • a handful of chopped dill
  • half a diced onion
  • the juice from half a lemon
  • a dash of salt

Directions: mix all the ingredients together in a bowl and chill in the fridge until ready to eat

Shwarmas (serves 4 + leftovers)

Ingredients

  • 6-8 pita pockets
  • a few cups of finely sliced cabbage
  • hummus
  • tzatziki
  • 200-300g shredded chicken
  • 200-300g sauteed beef strips
  • salt and pepper to taste
  • lots of chopped fresh coriander

Building your shwarmas:

  1. microwave your pitas for approximately 30 seconds until hot
  2. carefully cut the pitas open to create a pocket
  3. spread generous amounts of hummus and tzatziki all over the pitas
  4. add the cabbage, chicken and/or beef
  5. sprinkle with some salt & pepper
  6. garnish with lots of coriander
  7. hold the pita with two hands and dig-in
  8. don’t be afraid to get food all over your face, hands, and pants
  9. go back for seconds and thirds even!

Kraft Macaroni & Cheese


Growing up, my all time favorite food was Kraft Macaroni & Cheese.

INTERESTINGLY, Wikipedia.org and About.com Inventors say that Kraft was introduced in the US and Canada in 1937 during World War II.  The rationing of milk and dairy products, in addition to an increased reliance on meatless dinners, created a great market for the product, which was considered a hearty meal for families.  Their advertising slogan was:”Make a meal for 4 in 9 minutes.”

By choice and absolute pleasure rather than war time hardships and food rationing, I pretty much lived off of Kraft Mac & Cheese for the large majority of my childhood and adolescence.  I loved all of the special pasta shapes, like pin wheels, spirals, and blue Blue’s Clues dogs, which tasted even better than the original elbows.  Unashamedly, I was able to gobble down an entire box myself, which is most likely why I was such a chunker. But who am I kidding? Kraft remained a staple food group in my life all through college as well.

Ty had never had boxed Macaroni & Cheese, which led me to believe that he had a sad and deprived childhood.  SO, when he came to visit me in the US, we had a Mac & Cheese eating marathon where we indulged in Kraft and two kinds of Annie’s. Luckily he liked boxed macaroni and cheese, which reaffirmed my love for him.

When I moved to South Africa, I began having intense night sweat-inducing withdrawal as the bright yellow, artificial, creamy, cheese left my system.  Luckily, my mom sent us an emergency package full of Kraft Macaroni & Cheese sachets.  Since we had a limited supply, we rationed ourselves to 1 packet per month (like during war times), which enabled us to effectively maintain our supply for nearly 1 year.  It was devastating when we finished our last sachet and were forced to go many months without it.  However, earlier this month, a sweet sweet girl named Ann organized one of her American friends to bring us a few boxes when she came to visit!  Ty and I were unable to control our urges and are down to one box again!  Luckily, my mom’s friends are coming to South Africa JUST IN THE NICK OF TIME to refill our supply!

Kraft Macaroni & Cheese

 

Ingredients (serves 2)

  • 1 box of Kraft Macaroni & Cheese (complete with pasta and sachet of cheese)
  • water for boiling the pasta
  • 2 heaped tbl butter
  • 1/2 milk

Directions

  1. add water to a pot and bring to a boil
  2. add the macaroni and cook on high
  3. strain the pasta when it is done cooking and pour it back into the pot
  4. place the pot on the warm burner and add the sachet of cheese, butter, and milk and stir vigorously.  Add more milk if you want the sauce to be thinner
  5. note: I am an extreme purist when it comes to Macaroni & Cheese so I would recommend adding NOTHING else

Chicken a la Queen


Every year, my stepmom makes turkey tetrazzini with the leftover turkey from Thanksgiving dinner, which is my absolute favorite meal not only because of its creamy, chicken-y, pasta goodness but also because it is special, in that I have to wait an entire year to enjoy it! When I first moved to South Africa in 2009, I cooked a giant Thanksgiving feast and of course made turkey tetrazzini with the leftovers to continue the tradition all the way in South Africa.

Salford Road Thanksgiving 2009

Ty absolutely loved it and from that moment on, I was determined to incorporate the comforting taste of home into our South African diet and embarked on a journey to create the perfect rendition of turkey tetrazzini.

As I was writing this post, it became evident that my experimentation occurred in phases:

  • Phase 1 – substituted chicken for turkey because it is much more convenient but just as delicious
  • Phase 2 – refined my sauce recipe to perfection
  • Phase 3 – mixed the sauce and pasta together and served immediately as opposed to baking it in the oven because it is quicker and dirties less dishes but is just as delicious
  • Phase 4 – experimented with vegetables to give a healthy flare
  • Phase 5 – learned (kind of) how to exhibit self-control in order to prevent oneself from going back for seconds, thirds, fourths, and fifths
  • the most delicious Chicken alla Queen recipe for any and all occasions – not just the day after Thanksgiving!

Chicken alla Queen

Ingredients (serves 2 + leftovers (incase you haven’t realized by now, we love our leftovers))

  • 1 heaped tbl butter
  • 1 chopped onion
  • 1 heaped tsp diced garlic
  • 500g shredded rotisserie chicken or homemade boneless skinless herbed chicken breasts
  • 250g sliced brown mushrooms
  • 1 tsp paprika
  • 1 cup chicken stock
  • 1 1/2 cup milk
  • 1 tbl maizena (corn starch)
  • 1/2 cup shredded cheese of your liking (Ty’s favorite is gouda (on everything))
  • 250-300g pasta with ridges (I prefer penne)
  • salt & pepper to taste

Directions

  1. melt the butter in the pan and saute the onions and garlic until lightly brown
  2. add the chicken (raw or cooked) and mushrooms and stir in the spices
  3. when the mushrooms have softened, add the stock, milk, and cheese
  4. at this point, cook the pasta
  5. once the sauce starts to boil, turn the heat down to medium
  6. create a maizena paste and slowly mix it into the sauce
  7. let simmer for 5 minutes while stirring periodically
  8. if the sauce is not thick enough to your liking, add a bit more maizena paste
  9. once the pasta is done, mix the pasta into the sauce and serve
  10. top with a dash of salt and pepper to taste

Cyril’s Lamb Curry and Tomato Sambal


My love for Indian food developed while growing up in Branford, Connecticut and frequenting Darbar, where my sister and I religiously ordered Chicken Tikka Masala, Basmati Rice, Naan, and Gulab Jamun without question.  So it was not actually Indian food as a whole that I fell in love with but rather this exact meal as an entire food genre in itself. Sadly for my tastebuds, I moved away from Branford when I was a teen but always made it a priority to indulge in memories at Darbar whenever I re-visited.

Luckily over the years, I have stumbled upon a few beautiful diamonds in the rough (the rough being the world beyond Darbar): Curries in Liverpool, England, Taste of the Himalayas in Berkeley, California, Nawab Indian Cuisine in Roanoke, Virginia (if you can believe it!) and Bihari, Eastern Food Bazaar, the Indian Food on UCT Medical Campus, and Cyril’s Curry Cooking Class (talk about alliteration) in Cape Town.  However, I have yet to taste a Chicken Tikka Masala that rivals Darbar’s but will continue my fervent search and hopefully make it back to Darbar one day.

Forever ago I made a conscious decision never to cook my own Chicken Tikka Masala out of fear of creating a dish that was disappointingly inferior.  However, Cyril’s Curry Cooking Class taught me the fine art of making curries and I now feel confident that I could tackle Chicken Tikka Masala should the perfect recipe present itself to me.

Jacquie, my number one cooking partner (besides Ty), and I excitedly signed up for Cyril’s class and every week for one month, Cyril taught us recipes and techniques that his mother taught him, which we will pass on to our children, and our children will pass on to their children, and the tradition will continue.  We brought wine, cooking tools, main ingredients, and enthusiasm.  Cyril provided the expert insight and beautiful homemade spices from his mother and Atlas Trading Company.  At the beginning of the course we were given an in-depth lesson about the botanical origin of Indian spices, the forms, and flavors.  By the end of the course, we had made about a dozen curries, half a dozen salads, breads, rice dishes, and desserts, all of which where absolutely divine, complex, unique, and most importantly, relatively easy to tackle at home without Cyril’s supervision (I hope).

Our messy cooking station

Jacquie, Cyril, and I cookin' curries

Chicken Curry

Out of all the many dishes we cooked, my favorite was the Lamb Curry

Jacquie the Curry Queen

Ingredients (serves 2 + leftovers)

  • 2 tbsp oil
  • 1 roughly chopped onion
  • 2 large tomatoes grated
  • 1/4-1/2 cup water
  • 4 star anise petals – the dried unripened fruit of a Southern Chinese tree that is 13x sweeter than sugar
  • 1 piece of cassia bark – the dried outer bark of a Cassia (Chinese cinnamon) tree
  • 1 bay leaf
  • 4 cloves – the dried unopened flower buds of an evergreen tree and is “the most pungent of all spices”
  • 1 tsp ginger/garlic paste
  • 2 tsp turmeric powder – a rhizome from the ginger family that is “nature’s most vibrantly colored spice”
  • 2 tbsp curry powder – a western term, non-existant in India, which comprises a mixture of spices such as chillies and turmeric
  • 1 tsp garam masala – added to the dish at the end of cooking “to add a final touch of aromatics”
  • 1 packet of lamb cut into cubes with bone attached
  • 2 green chillies (optional)

Directions

  1. Add oil to pot, bring to medium heat, and add whole spices (star anise, cassia bark, cloves, and bay leaf). This process is called “tempering” which allows for the spice flavors to release and infuse in to the oil. Once the spices have been tempered you can remove them from your dish or keep them in if you are not fussed.
  2. Add onions and fry in oil until golden brown
  3. Add ginger/garlic paste
  4. Immediately add turmeric followed by curry powder
  5. Add the grated tomatoes
  6. Allow this to braise until oil seeps to the top of the surface and tomatoes are cooked
  7. Gently add in the lamb and the green chillies if you can handle the heat
  8. Add water, reduce heat, and cook for 30 minutes (the longer you cook, the softer and scrumptious the meat)
  9. When you are ready to turn off the plate, stir in the garam masala gently, and garnish with fresh coriander and salt to taste

Serve your Lamb Curry with Tomato Sambal, “a perfect accompaniment to curry dishes”

Butternut Curry and Tomato Sambal

Ingredients (serves 2 + leftovers)

  • 1 tbsp vinegar
  • 2 chopped tomatoes
  • 1/2 chopped cucumber
  • 1 chopped onion
  • 1 handful of finely chopped fresh coriander
  • salt to taste

Directions

mix all of the ingredients together, add in the vinegar, and season with a dash salt

Jacqs, Ty, and I dishing up our last supper of Lamb Curry, Ricotta Curry, Fragrant Rice, and Soji

End-of-Block Foodie-Fiesta


The Public Health Master’s program at UCT accommodates working professionals by holding what is called “Block” scheduling, AKA HELL.  For each of your courses, you sit in lectures for 2.5 consecutive days and cover approximately 50% of the course material.  Although this dramatically reduces lecture time for the remainder of the semester and enables working professionals, like myself, to do an MPH while working full-time, it is incredibly non-conducive to learning and is an exhaustive exercise.

This year, Block was even more hellish than usual, because I had two courses back to back, which equated to an entire week of 8:30AM-4:00PM classes. So you can imagine that by Friday my brain was absolutely FRIED. To celebrate the end of Block, Ty and I had a garden party at our house and invited MPHers from my cohort and this year’s new cohort to unwind and get to know one another.

The party was a success – great people, great vibes, great drinks, and great food=the best way to spend a Saturday afternoon.  Everyone brought something to munch on and here are some of the highlights…

I am not such a big fan of cocktails but rather am more of a wine/beer girl, so when I say Whitney’s Pimm’s Cocktails were totally awesome, you know they are worth it.  But beware, they are deliciously deadly!

Ingredients

  • Pimm’s
  • Dry Gin
  • Fresh Lemonade (Which we couldn’t find but carbonated lemonade did the trick)
  • Cucumber
  • Lemon
  • Mint

Instructions

Mix together 1 part Pimm’s, 1 part Gin, and 3-4 parts Lemonade.  Add a few slices of cucumber and lemon, a few leaves of mint, and mash it all together to release the flavors.

Kirsty’s Chocolate Fudge Squares are a delicious traditional South African dessert with smooth chocolate and soft biscuits in every bite.

Ingredients

  • 250g butter
  • 1 packet (500g) icing sugar
  • 40g (100ml) cocoa
  • 2 eggs
  • 2 packets Marie biscuits

Instructions

Place the butter in a bowl and microwave for about 1 minute until melted.  Sift together the icing sugar and cocoa to remove the lumps and stir into the butter until fully blended.  Beat the eggs and stir into the chocolate mixture. Microwave the mixture, uncovered, for about 2 minutes and stir.  Break up the biscuits and stir into the mixture. Transfer to a small deep dish, smooth with spatula, and allow to cool. Then place the mixture in the fridge to harden and cut into squares.

Kirsty’s Bruschetta, adapted from Jamie Oliver, is a simple yet delicious hor d’oeuvre for a dinner party and was gobbled up within minutes.

Ingredients

  • 1 french loaf cut into slices
  • Extra Virgin Olive Oil
  • Lots of chopped garlic
  • 2 finely chopped and seeded tomatoes
  • 1 cup of fresh finely chopped basil
  • Salt and pepper
  • 1 packet of mozzarella thinly sliced

 Instructions

Preheat the oven to 200C.  Spread the sliced bread on a pan.  Mix together the garlic and olive oil and then spread onto the bread. Bake the bread in the oven for about 5 minutes.  Meanwhile, mix together the tomatoes, basil, salt, and pepper.  When the bread is getting crusty, remove from the oven, spread the tomato mix onto each slice, and top with a slice of mozzarella. Put the bruschetta back into the oven until the cheese has fully melted and serve while still warm.  If you are feeling lazy, you can substitute the tomato-mix for ready-made basil pesto or tomato tapenade.

For my contribution, I made a variety of home-made gourmet Pizzas throughout the evening.  At one point, I had 5 excited girls standing around me asking questions as I built my pizzas, which was a truly blissful moment for me.

I don’t remember where I got this full-proof Pizza Dough recipe but I am completely against buying pre-made bases because of how easy it is to make and the fun-factor of rolling it out to my desired thickness, depending on my mood.

Ingredients (yields 4 big pizzas)

  • 3 cups all-purpose flour (white, wheat, or a mixture)
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoon salt
  • 1 heaped tablespoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)

Instructions

Combine flour, salt, sugar, and yeast in a large bowl. Add the oil and warm water, stir a bit, and then remove from the bowl and go wild kneading the dough with your hands.  No need to wait for the dough to rise.  Roll the dough out, place in a greased pizza pan, and add toppings.  Bake at 180C for about 25 minutes until desired brownness.

I found the Barbeque Chicken Pizza recipe on The Pioneer Woman’s blog, which was modeled from the California Pizza Kitchen version but even better.

Ingredients (for 1 pizza)

  • About 1 cup of rotisserie chicken cut into bite size pieces (or 2 raw chicken breasts)
  • About 1 cup of your favorite barbeque sauce
  • About 1 tbl of honey
  • 2 cups shredded mozzarella
  • 1 thinly sliced purple onion
  • 1/2 thinly julienned red pepper
  • a dash of dried basil
  • a dash of salt
  • a handful of chopped coriander

Instructions

Note: You can bake your own chicken directly in BBQ sauce but I used already cooked rotisserie chicken for convenience-sake.

Preheat the oven to about 180C.  In a bowl, mix together the BBQ sauce and honey.  In a separate bowl, mix together the chicken and half the sauce.  Lightly grease your pizza pan, roll out the dough to your desired thickness, and gently place the base in the pan.  Drizzle the remainder of the sauce all over the pizza base, then add a layer of mozzerella cheese, chicken, purple onion, red pepper, and a dash of salt.  Bake the pizza for about 25 minutes or until your desired brownness.  Remove the pizza from the oven and sprinkle a generous amount of fresh coriander all over the pizza and serve while still hot, or cold because nothin’s better than cold pizza for breakfast.

I also got a few ideas for Mushroom Garlic Pizza from Jamie Oliver and Rachel Ray but created a culmination of the two using my own personal pazazz.

Ingredients (for 1 pizza)

  • 3 tbl Extra Virgin Olive Oil
  • 1/4 cup finely chopped garlic
  • a dash of red chili flakes
  • a dash of salt and pepper
  • 1 tsp paprika
  • 250g assorted mushrooms
  • 1 1/2 cup shredded mozzarella
  • a handful of fresh rocket

Instructions

Preheat the oven to 180C.  In a pan, mix together the EVO, garlic, chili flakes, salt, and pepper and saute on medium heat for about 3 to release the flavors.  Add the mushrooms and paprika and cook until the mushrooms are brown and tender.  Lightly grease your pizza pan, roll out the dough to your desired thickness, and gently place the base in the pan.  Add a layer of mozzarella, mushrooms, and drizzle the remaining garlic sauce on top (but do not add too much oil or else the pizza will become oily).  Cook for about 25 minutes or until your desired brownness and top with rocket.

My dearest friend Renee introduced the Grape Pizza to me many years ago during University and it completely changed my perception that pizza is strictly a savory meal.  When I visited the US in August, Renee, Kate, and I had a reunion and of course made Grape Pizza and devoured every last piece.

The Grape Pizza Original with Renee and Kate

I wished to spread the love of Grape Pizza internationally, so made it for my garden party guests, and everyone was pleasantly surprised by the unique combination of sweet and  savory flavors that produced an almost dessert-like pizza.

Ingredients (for 1 pizza)

  • 1 cup halved purple seeded grapes
  • 1 small block of gorgonzola cheese
  • 1 small packet of fresh rosemary
  • honey to drizzle
  • A small handful of mozzarella (optional)

Instructions

Preheat the oven to 180C.  Lightly grease a baking sheet or pizza pan, roll out the dough to your desired thickness, and gently place the base in the pan.  Push the grapes gently into the dough facing downward and bake for about 10 minutes.  Pull the pizza out and sprinkle gorgonzola, mozzarella (optional), and rosemary all over the pizza. Lastly, lightly drizzle honey all over.  Place back in the oven for another 10-15 or until desired brownness.

Enjoy!