Food for Thought

Doesn’t feel right to post a self-indulgent moany blog today. Reading this article on the Guardian, puts eloquently the case for suspending business as usual, the need to grieve. There has been helpful advice circulating about how to talk to children about the attack, for us, my 3 year old is thankfully too little to be afraid, but (possibly as we watch a lot of Harry Potter at the moment), understands the concepts, and that we were sad because there had been an explosion and people had been killed.

If you’re reading this you’re 99% likely to be one of my friends and therefore I know you’re intelligent and well informed, and do not need my musings on international relations. Therefore I offer something altogether more comforting: food.

Here is a nice thing I made sort of by accident last week, but could be a good thing for you to make this weekend.

 

Pesto Pizza

Ingredients:

For the dough (nb I don’t add salt as I’m cooking for littlies but you can add a pinch to the dough should you wish)

  • 400g Plain Flour
  • 250ml warm water
  • 7g sachet of yeast

For the topping 

  • Handful of basil leaves
  • Heaped tablespoon of ground almonds
  • Heaped tablespoon of grated parmesan
  • 2 cloves of garlic
  • Olive oil (enough to make a smooth sauce, I dunno 4 tablespoons?)
  • 1 ball of Mozarella cheese
  • Semolina for dusting (optional)

Method:

  1. In a bowl combine flour, yeast and water. Mix to form a dough, then knead on a floured surface for 5-10 minutes until springy.
  2. Form into a ball, cover in olive oil, then place in a bowl, covered with clingfilm to rise for 45 minutes-1 hour.
  3. With a hand blender whizz up the basil, parmesan, almonds, garlic and enough olive oil to make a smooth sauce.
  4. Once the dough has risen, stretch or roll it out onto an oiled baking tray, use your knuckle to make indentations in rows ( if you have time you could leave to rise again like a focaccia).
  5. Spread the pesto sauce over the dough, and sprinkle with torn mozzarella.
  6. Sprinkle semolina round the edges for a crispy crust.
  7. Bake in the oven for approx. 20 minutes, serve hot but also lasts well for leftovers the next day.

 

Hope you all enjoy the sunshine and have a great bank holiday

Anna x

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