Fish Trip Cafe

Spinach olive pizza. Popeye and Olive . . .  Help me, Popeye!

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— Spinach Olive Pizza (1 x 12 inch round pizza) —

1 x 12 inch pizza base (please see how to make pizza dough. *This recipe makes 2 x 12 inch thin pizza base)

1 tablespoon olive oil

1 garlic clove, crushed

2 tablespoons pine nuts

400g spinach, roughly chopped

1/2 teaspoon salt

A pinch of grated nutmeg

A pinch of black pepper

120g mozzarella cheese, grated

12 small black olives

2 tablespoons grated parmesan cheese

Some black pepper

*****

– for tomato sauce –

2 tablespoons tomato purée

1 clove garlic, minced

1/2 tablespoon olive oil

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Mix all the tomato sauce ingredients together in a small bowl. Set aside.

Heat the olive oil in a frying-pan and fry the crushed garlic and pine nuts over low heat until golden.

Add the spinach and stir-fry over medium heat until wilted. Season with the salt, nutmeg, black pepper.

Preheat the oven to 220C / 425F.

Brush the baking tray with olive oil and lay the round base on the tray.

Spread the tomato sauce onto the base, sprinkle with half the mozzarella. Spread the spinach and black olives over the top, followed by the rest of mozzarella and the parmesan cheese.

Bake for about 15 minutes until topping is golden and the base is crispy.

Sprinkle with some black pepper.

It’s been a long time since my last post.
I’ve been too busy lately, well, no, maybe it’s an excuse for being lazy…

I haven’t done much cooking, and I haven’t played much with my cat (sorry, Mika).

I shouldn’t forget what I like to do.

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— Spaghetti with Sardines & Lemon (serves 2) — 

160g spaghetti

2 tablespoons olive oil

2 clove garlic, finely chopped

1 tin sardines in olive oil

Salt and black pepper

1 lemon zest (grated)

1 tablespoon parsley, finely chopped

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Add the spaghetti to lightly salted boiling water, cook until al dente (keep 2 tablespoons of pasta water).

Heat the olive oil and fry the garlic in a large frying-pan over medium heat, until the garlic becomes lightly golden. Add the sardine, sauté until sardines are golden. Season with salt and black pepper

Add the cooked spaghetti and 2 tablespoons of pasta water in the frying-pan, toss well.  Sprinkle with the grated lemon zest and chopped parsley.

I got drunk while I was cooking this red wine risotto (added the red wine to the risotto rice and to myself too).
And, I feel already happy even before I have the lovely bordeaux coloured Sunday lunch.

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— Red Wine Risotto (serves 2) —

50g butter

1/2 onion, finely chopped

1 clove garlic, minced

1 tablespoon fresh thyme, chopped

140g risotto rice

300ml hot chicken stock

300ml dry red wine

40g parmesan cheese, grated

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Heat the butter in a large heavy-based saucepan over medium heat, add the onion and garlic and cook until softened.

Add the rice and thyme, stir for 5 minutes until the rice start to turn translucent at the edges.

Add half of the red wine, stir continuously until all the wine has been absorbed. Pour in a ladle of chicken stock, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue adding the stock in this way until all the stock has been absorbed.

Add the remaining red wine to the risotto, in the same way as the stock, stirring continuously until it has been absorbed. The rice should be al dente.

Stir in half of the grated parmesan cheese just before serving.

Sprinkle with the remaining parmesan cheese on top of the risotto.

This is a very light and refreshing courgette tart.

It’s been raining all day long today, I enjoy staying home and baking.

Nice and relaxing rainy Sunday.

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— Courgette and Feta Tart (8 inch round) —

2 courgettes, shredded

1 teaspoon salt

3 eggs

100ml single cream

2 tablespoons dill, finely chopped

1 tablespoon lemon zest, shredded

A pinch of black pepper

5 sheets filo pastry

2 tablespoons butter, melted

100g feta cheese, crumbled

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Place the shredded courgette in a large bowl, sprinkle the salt and toss to combine. Leave for 30 minutes. Place on a layer of paper towels and squeeze out as much moisture as possible.

Preheat the oven to 340F / 170C.

Brash the 8 inch round baking dish with melted butter, layer with filo sheets (each sheet at a different angle) blushing with melted butter between each layer.

Place the eggs and single cream in a bowl and whisk until well combined. Add the dill, lemon zest, black pepper and squeezed courgette, mix everything together. Pour into the filo case and sprinkle with the crumbled feta cheese.

Gently fold the filo sheet edges to create a rustic-looking open face tart.

Bake for about 40 minutes until just set.

This quick and easy red-coloured dish goes perfect with red wine.
Red foods give me full of energy :)

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— Chickpeas with Chorizo (serves 2 – 3) —

1 tablespoon olive oil

1/2 onion, minced

1 clove garlic, minced

200g chorizo, sliced

1 x 400g tin chickpeas, drained and rinsed

2 sticks cinnamon

1/2 teaspoon paprika powder

Salt and freshly ground black paper

Flat-leaf parsley, chopped

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Heat the olive oil in a large frying-pan, add the onion and stir-fry over medium heat for 3 minutes until translucent. Add the garlic, stir-fry for 1 minutes.

Add the sliced chorizo, chickpeas, paprika powder and cinnamon sticks and stir-fry for further 4-5 minutes over medium-high heat. Season with salt and black pepper.

Garnish with chopped parsley.

I and my neighborhood squirrels love nuts. munch munch.

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— Penne with gorgonzola & walnuts (serves 2) —

200g penne

2 cloves garlic

100g gorgonzola, crumbled

50ml single cream

2 tablespoons olive oil

40g walnuts, roughly chopped

20g wild rocket

Some black pepper

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Add the penne to lightly salted boiling water, cook until al dente (follow the package directions). Drain and set aside.

Peel and lightly crush the garlic cloves, place into a large frying-pan with 2 tablespoons of olive oil over medium heat. Fry the garlic until golden, then remove and discard.

Add the gorgonzola and single cream into the frying-pan and stir over low heat until the gorgonzola is melted. Add the cooked penne and toss well with the sauce.

Turn off the heat, add the chopped walnuts and wild rocket and toss gently.

Transfer to serving plates, sprinkle with black pepper.

I trust the power of spinach.

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— Spinach Risotto (serves 2) —

200g fresh spinach, washed

1/2 onion, finely chopped

1 garlic clove, finely chopped

2 tablespoons olive oil

180g arborio rice

100ml white wine

500ml chicken stock

A pinch of grated nutmeg

1/2 tablespoon butter

40g parmesan cheese, grated

Some grated parmesan cheese for garnish

Black pepper

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Bring a large pot of salted water to a boil, add washed spinach and cook about 1 minute. Drain in a colander and rinse under cold water. Gather up the spinach and squeeze out excess water. Chop the spinach into small pieces. Set aside.

Heat the chicken stock in a pan and keep it gently simmering.

Heat the olive oil in a large heavy saucepan, add the chopped onion and garlic, stir-fry for about 5 minutes over a medium heat until the onion has softened.

Add the arborio rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 minutes.

Add the simmering chicken stock a ladleful at a time, stirring occasionally, for about 15 minutes until all the stock is absorbed. When the rice is almost ready, stir in the spinach and butter.

Remove from the heat and stir in the grated parmesan cheese and nutmeg. Season with salt, if needed.

Sprinkle with parmesan cheese and black pepper.

Kitchen.

I’ve been busy for a couple of weeks and didn’t have enough time to be in the kitchen.

I decided to make a homemade pizza this afternoon, in my kitchen.

Knead the dough, cut the tomatoes and bake it in the oven.

Relaxing and soothing.

Kitchen is my favourite place.

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— Prosciutto & Rocket Pizza (2 x 10 inch round pizzas) —

— ingredients for pizza dough —

200g plain flour

1/2 tablespoon dry yeast

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 tablespoon olive oil

*****

— ingredients for the topping —

2 tablespoons olive oil

2 cloves garlic, minced

10 slices prosciutto

200g cherry tomatoes, halves

100g grated mozzarella cheese

60g wild rocket leaves

2 tablespoons Balsamic vinegar

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Place the dry yeast and sugar in a bowl, mix in 120ml lukewarm water. Set aside in a warm place for 5 minutes, until bubbles appear on the surface.

Place the flour, salt and olive oil in a different bowl, add the yeast mixture and mix together.

Transfer the dough to a floured surface board and knead for about 5 minutes.

Make the dough into a ball, place on a floured tray under a clean, dump cloth and set aside in a warm place for 40 minutes.

To make the garlic oil, place the minced garlic and olive oil in a small bowl and mix until well combined.

Divide the pizza dough into 2 balls and roll out on a floured surface board to 10 inch rounds.

Brush the baking tray with olive oil and lay the round bases on the tray.

Spread the garlic oil and top with grated mozzarella, tomatoes and prosciutto.

Bake in a preheated 220C/425F oven for about 15-20 minutes until topping is golden and the base is crispy.

Top the pizza with the wild rocket leaves and spoon over the Balsamic vinegar to serve.

YES. I LOVE DEPTFORD.

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— Anchovy & Garlic Toasts (8 slices) —

8 slices rustic bread

8 anchovy fillets in olive oil, drained

2 cloves garlic, minced

1/2 teaspoon white wine vinegar

50ml extra virgin olive oil

Some flat leaf parsley, finely chopped

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Mince the anchovy fillets.

Place the anchovy, minced garlic, white wine vinegar and olive oil in a bowl, mix well to combine.

Lightly toast both side of the bread.

Spread the anchovy mixture over one side of each bread.

Place the bread slices (spread side up) on a baking sheet and toast under broiler for 1-2 minute.

Sprinkle with the finely chopped parsley.

I got drunk and passed out on the couch last night.

I was waken up by Mika (my cat, 5 month-old boy) pawing my face in the late morning.

I still feel groggy, but started to make ravioli. Because I don’t want Mika to think I’m lazy.

This ravioli is simple comfort food, and I’m sure the spinach does cure this hang over and I’ll be really strong like Popeye soon.

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— Spinach & Ricotta Ravioli (Serves 2) —

100g plain flour, plus extra for flouring

1 egg, beaten

1 tablespoon olive oil

A pinch of salt

1 beaten egg for brushing

Some parmesan cheese for garnish

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— for the filling —

120g spinach

100g ricotta cheese

2 tablespoons grated parmesan cheese

1 tablespoon double cream

A pinch of grated nutmeg

A pinch of salt and pepper

*****

— for the sage butter sauce —

30g butter

4 sage leaves

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Place the flour, salt, beaten egg and olive oil in a bowl and mix well. Knead the dough about for 5 minutes until it’s smooth and shiny. Form into a ball, wrap in cling film and place into the fridge to rest for 30 minutes.

Cook the spinach in a pot of salted boiling water until tender. Drain the spinach, squeeze out the water and chop finely.

Place the spinach, ricotta cheese, parmesan cheese, double cream and nutmeg, and mix together. Season with salt and pepper.

Roll out the dough as thinly as possible on a floured board.

Cut the pasta sheet in half, place teaspoonful of the filling on to a pasta sheet, keeping a small bit of distance between each dollop.

Brush the beaten egg between the fillings. Place the other sheet of pasta on top and press down around the filling to seal it.

Cut around the filling with a cutter or knife to make raviolis.

Place the ravioli into a large pan of boiling salted water and cook for about 2-3 minutes until al dente.

To make the sauce, melt the butter in a frying pan. Add the sage leaves and cook for 1-2 minutes over medium heat.

Transfer cooked ravioli on serving plates, sprinkle with the sage butter sauce, garnish with shaved or grated parmesan cheese.