Tuesday, April 23, 2013

Homemade thin crust pizza

Attempt at my homemade thin crust parma ham pizza, with mozzerella, parmesan and cheddar cheese. Almost a 30-minute meal, pretty simple to attempt if you have a dough mixer. However I like to do it with my hands though (probably because I enjoy playing with it in the process). I used a classic red sauce base, no olive oil for this recipe because I thought the parma ham would be sufficient. Toppings are pretty much the same - You can choose to have any type of pizza toppings as long as you get the dough right.

I think I started with trial-and-error, I never really achieved a "perfect" or "amazing" one but I believe it comes with practice and experience. I like my pizzas thin-crusted; it's best to have a rolling pin so your dough gets stretched it the process to achieve extra-thin crust.

For the dough:
Makes about 4 6-inch pizzas - pretty much bite/ pan-sized

1 tsp instant yeast
3/4 cups of warm water
2 cups of all purpose flour
1 1/2 tsp salt

Directions:
1. Preheat the oven to 220C at least 15 minutes before making the pizza.
2. Add water and yeast into a mixing bowl, stir and dissolve the yeast.
3. Add flour and salt in the mixture, and knead until flour is mixed in and dough is smooth.
If your dough is still pretty sticky and moist, add a little flour at a time, knead it again until it is smooth.
4. Allow your dough to rise if possible if you can (I needed a quick meal so I didn't)
5. Once your dough is ready, cover it with a wet towel over the bowl while toppings are prepared.
6. Using a bench scraper, divide the dough into 4, and setting the shape onto a parchment paper.
7. Use the heel of your hand and fingers to press and stretch the dough or a rolling pin, and shelve off access shape.
8. Spoon classic sauce onto the pizza and spreading it out to the edges, and fill it with your desired toppings.
9. Bake for about 5 mins, rotate as you remove the parchment paper, and bake for another 3-5 minutes depending on your crust.
10. Cheese should be toasted and crust almost golden-brown.

You're set! There are many different types of toppings that you can explore with your dough. I'd really want to try it again sometime, but definitely not during reading week!

Ta!

Monday, April 22, 2013

Homemade thin crust pizza

imageimage


Attempt at my homemade thin crust parma ham pizza, with mozzerella, parmesan and cheddar cheese. Almost a 30-minute meal, pretty simple to attempt if you have a dough mixer. However I like to do it with my hands though (probably because I enjoy playing with it in the process). I used a classic red sauce base, no olive oil for this recipe because I thought the parma ham would be sufficient. Toppings are pretty much the same - You can choose to have any type of pizza toppings as long as you get the dough right.


I think I started with trial-and-error, I never really achieved a “perfect" or "amazing" one but I believe it comes with practice and experience. I like my pizzas thin-crusted; it’s best to have a rolling pin so your dough gets stretched it the process to achieve extra-thin crust.


For the dough:
Makes about 4 6-inch pizzas - pretty much bite/ pan-sized


1 tsp instant yeast
3/4 cups of warm water
2 cups of all purpose flour
1 1/2 tsp salt


Directions:
1. Preheat the oven to 220C at least 15 minutes before making the pizza.
2. Add water and yeast into a mixing bowl, stir and dissolve the yeast.
3. Add flour and salt in the mixture, and knead until flour is mixed in and dough is smooth.
If your dough is still pretty sticky and moist, add a little flour at a time, knead it again until it is smooth.
4. Allow your dough to rise if possible if you can (I needed a quick meal so I didn’t)
5. Once your dough is ready, cover it with a wet towel over the bowl while toppings are prepared.
6. Using a bench scraper, divide the dough into 4, and setting the shape onto a parchment paper.
7. Use the heel of your hand and fingers to press and stretch the dough or a rolling pin, and shelve off access shape.
8. Spoon classic sauce onto the pizza and spreading it out to the edges, and fill it with your desired toppings.
9. Bake for about 5 mins, rotate as you remove the parchment paper, and bake for another 3-5 minutes depending on your crust.
10. Cheese should be toasted and crust almost golden-brown.


You’re set! There are many different types of toppings that you can explore with your dough. I’d really want to try it again sometime, but definitely not during reading week!


Ta!

Thursday, April 18, 2013

Love our neighbors

Thank you for being my new found friend in school, someone I can relate comfortably to. Today was the last presentation that we ever had to face for this semester, and all projects are down - Finally taking a breather from the ongoing massive workload and do proper studying for finals. Rch and I went to the gym for a run, a little workout and spin in the noon today, and I picked up a medicine ball (same colored with my sports bra) coincidentally. So much had happened within the past 2 weeks, and I can't be more thankful and glad that everything that I thought was tough - is now over.

It was a little flo-bear gift I bought for Rch before rushing to school on a Tuesday to pass it to her for her 21st. I was never a fan of flowers, but I walked past the florist and I saw this bear sitting in the fridge with a tutu-flowered skirt. I couldn't resist my purchase and it looked so happy to be in my arms. I hope you loved your birthday gift nonetheless :)

Saturday, April 13, 2013

Savour 2013, Singapore


This was where Dan and I spent most of our time at - A wine bar that we made very happy conversations at, exposed to 43 different types of wine (and more) and tasting each one of them which we exude very little talent in.

The above images were what we have tried and shared in order:

1. Slow cooked 1824 Beef Cottage Pie with Hot Smoked Potato
It was from Chef Anthony Demetre, Wild Honey UK.

I had a hard time trying to capture the beef and the potato with it (contained in a cup and a bad lighting), 2 pieces of beef that melted in our mouth immediately. The first dish that I finished entirely, including the sauces mmm.
Find more of these chefs and their culinary from Savour's website here.

2. Biltong Cured 1824 Beef Fillet, Warm Corn and Maize Salad, Chakala Ketchup with Bone Marrow Dressing
Chef Margot Janse, The Tasting Room at Le Quartier Francais South Africa.

That was a long name there, but it described the dish perfectly. What won our tongues over was the beef fillet, sliced that was cooked to perfection (medium-raw). It wasn't tough to chew and it's amazing.

3. Slow Cooked Angus Ox Cheek braised in Burgundy, Horseradish & Potato Puree, Roasted Carrots & Bone Marrow Crumb
Chef Jason Atherton, Pollen Street Social UK.

It stole the limelight for the night. I loved the sauce (burgundy, horseradish and potato puree) complemented the softness of the cheek, topped with crunchiness of the crumbs and a delightfully roasted carrot crunch.

4. Chocolate Brioche
Chef Ulf Wagner & Gustav Tragardh, SJOMAGASINET Sweden.

Short and Sweet. A chocolate brioche (wheat) with chocolate cream and cloudberries. It was the last dish we had for the day (with a long queue) and made it more worth it. It was warm, and the cream was the crop! We had our perfect food-night. It was a pity how we couldn't continue our hunt for more food, which you definitely have to purchase more Savour Dollars for!

It was partly because we wanted to rush for our wine and cheese pairing class! While waiting at the wine lounge, we continued our quest of more white and red wine tasting... I learnt a fair bit about cheese during the 45minutes, can you tell which is an older cheese?

They offered complimentary range of classes from baking to gourmet to lifestyle! I could have spent the entire day at Savour if it wasn't for a busy schedule, but that's okay. We spent the last one and a half hours in Savour's Market (Jasons Market Place) and we bagged home cream cheese spread and butter from Italy, German sausages bratwurst, Jamie Oliver sauces, 4 bottles of sea salt and other random groceries. My crazy week officially ended on a fairly good note, and thanks to Dan for being such an awesome impromptu partner whom agreed to go with me in the middle of the night! I think this post deserves an immediate update on its own, while the taste still lingers in my mind...

Wednesday, April 3, 2013

Fitness is a journey

I find myself at my desk every Thursday - looking at my almost abandoned blog and think about how different the past 6 months had been. I must be happy. Today I woke up feeling troubled like any other day; workload has indeed decreased from the last week and I've freed up most of my time to continue to work magic on the subsequent project-meeting deadlines. This all includes my 4-day week cardio run, abs-workout as well as home yoga and pilates video from Cassey at blogilates.

My noon got better, when I found Anastasia (She's such an amazing girl) and she agreed to shoot for the upcoming Newindecember's swimwear launch in the next 2 months! I've been putting it off for quite a while... But here I am, already filled with ideas! This swimwear was made because I found that studio, gym and swimwear was what I really loved and enjoyed, and I didn't mind sharing :) I can't wait to have them shot now (currently only 1 design) and I ship internationally! I really can't wait to tell you more about this.

Fitness is a journey, and it doesn't happen overnight; the road ahead is tough but we got to keep going. It all started when I was younger... I don't deny, I love sports. I love how being in studio and athletic wear seems more comfortable than tight-fit and a-lined dresses. I changed my perception a little when I grew older but being active in a healthy lifestyle never left me. I loved the struggle with my inner-self, the break out of my comfort zone and pushing my body to achieve desirable results. Perseverance was something that I was always fighting for - For the end will always be near. Don't stop fighting for things you believe in; for the people you love...

Giving thanks to my family and Justin for being that pillar of strength, and to accomplish all that tough life with me.

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Tuesday, April 2, 2013

Pastabrava, Tanjong Pagar

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Rch and I decided we should do dinner some time last week, after wanting to meet for quite some time since our holidays started, but we never really had a chance. She introduced me to this Italian Restaurant, stashed quite at a corner near Duxton at Craig Road, Pasta Brava. She had lunch with her colleagues one day, then she texted me and raved about how she had just tasted one of the best pasta ever. I couldn’t go wrong with a friend’s recommendation, and at that time she had Beef Ravioli - which I love equally, I had to try it for myself. I got too excited on the day we met after her work, so I left home earlier and sat at a cafe for 2 hours, reading a new book I got from Kino after yoga —- “The Unbearable Lightness of Being by Milan Kundera”.


I haven’t touched a Literature book ever since I left Secondary School but Kundera definitely made it possible to read and fall in love with opposites that he portrayed with characters in his story. I once said I was bad at food applications, and I’m still bad at it - Maybe that’s because I’m not used to change, or acceptance in other applications that do not generally have a “network effect” on me. I checked into Foursquare once again, and saw that their Squid Ink Pasta was highly recommended — I decided to give it a try. I also love Squid Ink, and I love about many things. We also ordered Prosciutto Con Melone where they had thin slices of prosciutto with rock melon, another dish that I would love to have before my main. Rch decided to go with a new order, Salmon Ravioli this time but she reckoned it didn’t taste as good as the Beef she had earlier with her colleagues.


We had attentive waiters, and the ambience and lighting was perfect just for the both of us. The pasta and its food were not too pricey but I would defo recommend my friends for a go-back :) And I know I can always count on Rch, in school or out, to do the things I love with me, and likewise I would for her too. Thank you x