Prawn Pizza

Pizza is another family favorite and no two are ever the same. To me this is the best part about cooking for yourself, you never eat the same thing twice. What could be better than that? I like many types of crust but this one is a favorite as it comes out light, airy, slightly crunchy and very tasty. Perfect for the kids.
serves 3-4
dough - 3 hours
the pizza - 20 minutes

The Dough

• 1 1/2 unbleached white flour
• 1/4 cup whole wheat flour
• 2 Tbsp of cornmeal
• 1/2 tsp of salt
• 1/2 tsp suger
• 2 tsp fast rising yeast
• a handful of chopped up sun-dried tomatoes
• 3/4 cup of warm water

1. Mix all the dry ingredients together in a large bowl.
2. Add the water and mix with your fingers and then hands until a ball of dough has formed.
3. Knead for 7-9 minutes, using white flour to keep your hands from sticking to the dough.
4. After a few minutes of kneading add the sun-dried tomatoes and continue kneading.
5. When finished kneading, coat the dough with oil and put in a large bowl. Cover with some plastic and place in a warm spot for a good 2 hours.
6. Punch the dough down, knead for a minute or so, put into a plastic bag and place inside the fridge for at least 1 hour. You can also leave the dough overnight and make the pizza the next day.

The Pizza

1. In a large pizza pan spread out enough cornmeal to lightly cover the surface.
2. Place your rolled out pizza dough on top of the cornmeal covered pan.
3. Spread 1/2 cup of tomato sauce on the pizza dough.
4. Spread 2 cups of finely chopped spinach over the pizza dough.
5. Spread out as many cooked prawns (quickly fried in a little butter) as you like.
6. Grate enough cheese (this one uses Fortinella) to lightly cover the ingredients.
7. Top with 8 torn up pieces of anchovies.
8. Drizzle lightly all over with olive oil.
9. Place in a preheated 450 Fahrenheit oven and cook for 15 minutes.
10. Remove , cool slightly, and serve.
    

Pasta a la J.

When I first moved to this area I quickly realized that the Italians who had settled the area also brought their great food with them. There is pasta galore and the local store always has good produce. It makes eating well as easy as it should be.
serves 2-3
25 minutes

• 1 onion, diced
  
• 1 red pepper, diced
• 2 carrots, grated
  
• 3 cloves garlic, diced
  
• 3 cups spinach cut up
• romano cheese
• olive oil
• 3 cups of pasta
  

1. Saute the onion and pepper in some olive at medium heat until they turn slightly brown.
   
2. Add garlic and carrots and cook for 3 more minutes.
3. Add spinach, add a little bit of water, cover with a lid, turn to low and simmer.
4. Into a boiling pot of lightly salted water add pasta and cook until done.
5. When the pasta is done, drain and return to pot. Add the vegetables and some olive oil to mix everything well.
6. Serve and add some grated romano cheese.
7. I like to add a little chili peppers as well for some heat.

Garlic, Spinach Omlette

A simple omlette

S. likes to eat a variety of things for breakfast but one of his favorites is still a simple garlic and spinach omlette

makes 1 omlette
8 minutes

• 2 free range eggs
• 1 clove garlic, minced
• handful of spinach, chopped
• your favorite cheese
• a little olive oil
  

1. Fry garlic in olive oil in a medium hot pan for 3 minutes.
2. Add spinach, cook for 1 minute.
3. Add garlic and spinach to the eggs and beat until smooth.
4. Return to the pan and cook until bubbles start to appear.
5. Add cheese and fold omlette in half.
6. Cook for a few more minutes, remove and serve.
   

To make a fluffier omlette cover the pan with a lid while cooking.