PIZZAS (for 2 pizzas)
Ingredients
- 1 cube of yeast
- 1 can of tuna
- 2 × 250 g of mozzarella
- 1 jar of capers
- Green olives
- Artichokes (canned or in a jar)
- 1 jar of tomato sauce
- Oregano
- Flour
- Salt
- Olive oil
Preparing the dough
- First bowl: Mix 500 g of flour with 13 g of salt.
- Second bowl: Pour 300 ml of lukewarm water, add half a cube of yeast and the equivalent of 2 half tablespoons of olive oil. Stir until the yeast is completely dissolved.
- Incorporate the flour-and-salt mixture from the first bowl into the second bowl (water + yeast), then knead for about 5 to 10 minutes.
- Let the dough rest for 30 to 45 minutes, until it rises.
- Once it has risen, knead again and add a little flour if it’s too sticky.
- Form 2 balls, then roll them out with a rolling pin to make 2 pizza bases.
Topping and baking
- Sprinkle oregano over the entire surface of the dough.
- Spread the tomato sauce evenly (using a tablespoon).
- Cut the mozzarella into small cubes and place them on the sauce.
- Add the tuna (canned or in a jar, fresher is better) in pieces.
- Sprinkle with capers, olives, and pieces of artichoke.
- Bake at 200 °C for about 20 minutes.
- Enjoy while it’s hot!
CURRY CHICKEN STRIPS
Ingredients
- 1 onion
- 1 clove of garlic
- 1 small bottle of white wine (2 dl)
- 700 g chicken fillet
- 5 dl crème fraîche
- 1 can of mixed fruit (with juice)
- 2 cups of basmati rice
- Curry, salt, pepper
Preparation
- Cook the rice: In a rice cooker, combine 2 cups of basmati rice with 4 cups of water.
- Season the chicken: In a bowl, mix the chicken with curry, salt, and pepper.
- Cook the chicken: In a pan, grill the chicken until fully cooked, then set it aside in a bowl.
- Onion and garlic: In the same pan, sauté the chopped onion and garlic until the onion becomes golden.
- Reduce the wine: Pour 3 dl of white wine into the pan and let it reduce by half (from around 2 dl to 1 dl).
- Sauce: Add the juice from the fruit can, 2 spoons of demi-glace (optional), the crème fraîche, and some curry.
- Return the chicken to the pan and simmer over low/medium heat (level 2 or 3) for 5 to 10 minutes.
- Taste and adjust the seasoning as needed.
TABOULÉ (2–3 people, about 2 days)
Ingredients
- 1 package of couscous
- 4 tomatoes
- 1 onion
- 6 lemons
- Salt
- Butter
- About 20 mint leaves
- Olive oil
Preparing the couscous
- Pour about one-third of the couscous package into a large bowl.
- Add half a teaspoon of salt and a small piece of butter.
- Cover the couscous with boiling water (just enough to cover it).
- Wait until the water is absorbed. The couscous is ready!
Preparing the taboulé
- Dice the 4 tomatoes into small pieces and mix them with the couscous.
- Finely chop the onion and add it.
- Squeeze the 6 lemons and pour their juice into the bowl.
- Add 1 tablespoon of olive oil.
- Chop about 20 mint leaves and stir them in.
- Add 1 teaspoon of salt.
- Mix well… and enjoy!
Storage
- Cover the taboulé with plastic wrap and keep it in the refrigerator.
- You can eat it again the next day, at home or at work. Enjoy!