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Pizza • Carrot Anise Puree, Balsamic Onions, Goats Cheese & Walnuts

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Pizza • Carrot Anise Puree, Balsamic Onions, Goats Cheese & Walnuts

I hope it’s OK to compare my food to a tree - is it? As this pizza looks not too dissimilar to an Autumn tree, seducing with its warming array of colours and shades - orange, purple, brown, green - am I wrong?

This season! A time to notice and appreciate the nature around us and nurture the little pot belly that’s promising to keep us warm for the next 6-8 months. Comforting fruit and veg (think pears, beetroot, potatoes, pumpkin), layers and cosy evenings in, not sweating before you’ve even left the house - what’s not to like about Autumn?

Without further ado, Autumn on a plate, is served.

Enough for one pizza

Ingredients:

For the puree:

  • 250g carrots, peeled and roughly chopped into small chunks

  • 12g vegan butter

  • 1 star anise

  • 100ml vegetable stock

  • 50ml coconut milk

  • Juice of 1/4 lemon

  • 1-2 red onions 

  • Olive oil

  • 1/4 c balsamic vinegar

  • 4 slices of hard goats cheese

  • Handful of walnuts

  • Rucola 

Pre-heat the oven to 220°C.

For the carrot puree, gently melt the butter in a shallow pan, add the carrots and star anise and stir until the butter coats the carrots. Cook for 10 mins, stirring often until the carrots are glazed and starting to soften. Meanwhile, prepare the vegetable stock and pour into the pan. Bring to a boil and simmer for 20 mins until stock is slightly reduced. Now add the coconut milk, bring back to the boil and simmer for 1 min. Remove pan from the heat, take out the star anise and carefully stir in the lemon juice. Season well, transfer carefully to a food processor and blitz in to a puree (alternatively leave in the pan and use a hand blender instead). Consistency should be smooth and quite thick. Set aside to cool.

Now for the onions. Cut and discard the tops and tails of the onions, peel away the outer layer and cut width ways, about 2cm thick. Lay onion rounds flat on the baking paper of a prepared roasting dish. Season with salt and massage each round with a splash of oil and then, balsamic vinegar. Don’t go crazy here, you don’t want the onions to be swimming in Modena’s finest, but be generous all the same. Roast for 40 mins or until slightly charred. 

Prepare the rest of the toppings by slicing 4 - 5 slices of the goats cheese, about 1cm thick and roughly chopping a handful of walnuts. Once all the toppings have cooled, take your pre-prepared / store bought pizza base, top with the carrot puree, onions and goats cheese. Pop in the oven for 5 minutes at 200°C until the middle of the pizza is hot to tough and goats cheese starts to melt. Remove from the oven and finish with some rocket and a squeeze of lemon juice.

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Supper Club | Luna & Fennel x Wholy Goodness    • The Vegan Edition •

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Supper Club | Luna & Fennel x Wholy Goodness • The Vegan Edition •

01 September 2017, IVY.Berlin, Neukölln, 12045 Berlin

Photo credit (the non-dodgy iPhone shots) to my love and much missed Melbourne sister and vegan goddess Jessica Prescott @wholygoodness

I had already been marvelling at Jessica's cookbook, Instagram, and blog so was beyond excited when, after attending my Summer dinner, Jess asked if I wanted to do a supper club with her - it was an absolute dream! On a balmy September evening we served naturally fermented wine, cooked vegan pizza deliciousness and an unbelievable tiramisu to a packed out room and had so much fun in the process.

What a night! That tiramisu...

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Supper Club | Summer 2017

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Supper Club | Summer 2017

23 June 2017, IVY.Berlin, Neukölln, 12045 Berlin

Photo credits: Daliah @foodvergnuegen and Sissi @eatinginberlin

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Asparagus Pizza with Pesto, Potato Slices & Toasted Almond Flakes

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Asparagus Pizza with Pesto, Potato Slices & Toasted Almond Flakes

I've been living in Berlin for almost two and a half years now and if there's one thing I've learnt about German attitudes towards food, it's that asparagus season is by far the most exciting. It prompts national news headlines and restaurants to base their entire menu around this green beauty! I'm all for it, counting this vegetable as one of my all time favourites.  

Enough for 1 9-inch pizza

Ingredients:

  • 100g pesto (see my recipe here, swapping the kale for an equal mix of spinach and basil)
  • 2-3 white baby potatoes
  • 3-4 asparagus
  • Handful of almond flakes (lightly toasted)
  • Small bunch of mint leaves
  • Olive oil
  • Salt and pepper
  • 1/2 lemon
Asparagus1.jpg

Heat the oven to 180°C and line a baking tray with baking paper. 

Make the pesto and set aside, then place the potatoes in a pan and cover with cold water, add 1/2 tsp salt and bring to a boil. Remove after 5 minutes and drain, rinsing under a little cold water. This step allows the potatoes to cook evenly and ensures you get the best potato slices possible!

Once cooled enough to touch, take a mandolin or sharp knife and slice the potatoes length ways, approx. 0.5cm thick. Lightly and evenly brush both sides with a little olive oil, season well and lay out on the baking tray. Roast in the oven for 15-20 minutes until a few charring marks start to appear and the edges are slightly crispy. 

While the potatoes are in the oven, place a griddle pan over a high heat and give the asparagus a quick wash after snapping off the ends. If they're quite thick I recommend slicing down the middle before grilling to give a more manageable bite, but if they are thin, grilling whole works just fine.

Massage a little olive oil over the asparagus (not too much), season with salt and pepper and lay in the hot pan going against the griddle ridges. Leave them to sizzle for a few minutes until those beautiful charred lines start to appear. Turn them over and repeat until both sides are adequately charred. You want there to still be a nice bite to them. SO delicious!

Now for the assembly part. Take the pizza base and first top with the pesto, then the potato slices and lastly, asparagus. Pop in a pre-heated oven for a few minutes to heat up and once done, finish with some fresh mint leaves, toasted almond flakes and a generous squeeze of lemon juice. YUM! 

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Supper Club | Spring 2017

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Supper Club | Spring 2017

11 May 2017, IVY.Berlin, Neukölln, 12045 Berlin

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Pizza with San Marzano Tomatoes, Garlic & Oregano

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Pizza with San Marzano Tomatoes, Garlic & Oregano

One of the original pizzas from Naples, this really doesn't get the attention it deserves - certainly outside of Italy anyway. A classic example of how a simple dish, when made with a little love and the best ingredients, can become one of the most delicious things you've ever tasted!

If you've been to one of my supper clubs or seen my Instagram, you'll know all about my love for San Marzano tomatoes:) Grown on the volcanic plains at the bottom of Mount Vesuvius, they are stronger in taste, sweeter and less acidic than your regular toms. You can find them in Italian delicatessens - I promise it's worth the extra pennies and trip beyond the supermarket. Just make sure to look out for the "DOP" certification label!

The pizza base here is our signature gluten-free one - made with cauliflower and flaxseeds...watch this space for more info on this delicious recipe!! 

INGREDIENTS:

  • 400g tin San Marzano tomatoes
  • 2-3 garlic cloves, crushed
  • 3/4 tsp sea salt
  • Organic, dried oregano
  • Extra virgin olive oil, to serve

Add 1/2 tbsp of olive oil to a saucepan followed by the crushed garlic. Cook gently on a low heat for 2-3 minutes, stirring often. When the garlic is sizzling slightly and smells sweet and soft, pour in the tomatoes and bring to a boil. Add the salt, reduce the heat and cook gently until the sauce has reduced nicely, about 30-40 minutes. Taste and add more salt if required. 

To serve, spread about half of the sauce over a 9-inch pizza base and finish with a sprinkle of oregano, a drizzle of oil and some basil.

Buonissimo! 

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Beetroot Pizza with Winter Greens, Feta & Toasted Hazelnuts

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Beetroot Pizza with Winter Greens, Feta & Toasted Hazelnuts

BEHOLD A FEAST FOR THE EYES AND STOMACH! 

Probably my favourite pizza visually and it's also totally delicious. I'm using rainbow chard here as it was available at the time, but you can always use Tuscan cavolo nero or kale instead - any Winter green you can get your hands on will work well.

The pizza base is my signature cauli-crust - watch this space for how you can get your mits on it soon…

Enough for one pizza

Ingredients:

  • 150g beetroot cannellini bean dip (see my recipe here)

  • A few leaves of rainbow chard / cavolo nero / kale

  • Handful of feta

  • 1/2 small red chilli (depending on seed count & personal heat preference)

  • Handful of hazelnuts

First make the beetroot spread and set aside. 

Cut the ends off the chard, wash the leaves and pat dry. Bunch them together and slice into 1cm thin strips. Sauté in a wok / frying pan with a little oil along with the red chilli (you don't want to end up with oily leaves here, just enough so that it doesn't stick) Season well, stir often for about 5 mins and remove from the heat.

Take the pizza base and using the back of a spoon spread the beetroot bean mix over the base and top with the sauteed chard. Pop the pizza in a pre-heated oven for a few minutes to heat up, then take the feta, break into small chunks and scatter over the pizza along with lightly some toasted hazelnuts. Serve with a squeeze of lemon juice (very important) and enjoy! So yum.

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