Fada Moranga's CountrySide Pizza

Ingredients:

Recipe for 2 medium sized pizzas

For the topping: 2,5 dl of olive oil, 5 garlic cloves, 3 onions, 6 fresh red tomatoes, coriander, sea salt, 400g of fresh white mushrooms, 3 fresh mozzarella cheese balls

For the bread: 1kg plain white soft flour, 1 sachet Fermipan dried yeast, 1 tablespoon golden caster sugar, 0,5 lt hand-hot water + 1 tablespoon sea salt + 1 tablespoon olive oil (see preparation here)


Preparation:

Chop the tomatoes, the onions, the coriander, the garlic and slice the mushrooms. Pour the olive oil into a pan and add the garlic. 30 seconds later add the onion and let it golden (it takes about 5 minutes). Then add the tomatoes, the coriander and salt it. Cook it slowly for about 10 minutes.

Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C). The next stage is to tip the dough back on to a work surface that has been sprinkled generously with flour to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with flour and roll the dough out to a circle that is big enough to cover the baking sheet or ceramic plate. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out. Spread the tomato topping, lay the sliced mushroom and after that, scatter the Mozzarella cheese over.

Bake the whole thing on a high shelf for 10-12 minutes, until the crust is golden brown and the cheese is bubbling.

Fada Moranga's White Bread Muffins

Ingredients:
1kg plain white soft flour
1 sachet Fermipan dried yeast
1 tablespoon golden caster sugar
0,5 lt hand-hot water + 1 tablespoon sea salt.
2 muffin tins ( 2x12 muffins holes each)
or 1 or 2 loaf tins, well buttered.

Preparation:

Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough using your hands, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may not need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic).
You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with a cloth. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
After that, knock the air out, then knead again for 2 minutes. Now divide the dough in little balls. Put each one into the buttered tin. Alternatively, place all the dough in the one or two tins. Meanwhile, pre-heat the oven to gas mark 8, 450°F (230°C). Bake the bread muffins on the centre shelf for 12-16 minutes, or 35-45 minutes for the large loaves, until they golden.

Fada Moranga's Fishy Soup

* more photos here *

Ingredients: (in order of appearance)
1 dl olive oil, 3 cloves of garlic, 1 onion, 2 red tomatoes, coriander, sea salt, 1 lt fish broth (stock recipe here), 1dl rose wine or Port, 2 grilled squid or other cooked fish, 1or 2 tablespoons of miniature pasta (alphabet, stars...)

Preparation:
Chop the tomatoes, the onion, the coriander, the garlic and the squid. Pour the olive oil into a pan ans add the garlic. 30 seconds later add the onion and let it golden (it takes about 5 minutes). Then add the tomatoes, the coriander and salt it. Slowly cook this for about 10 minutes and add the fish broth (another recipe here) and the wine. Let it boil for 10 minutes and then add the miniature pasta and the squid. Cook it for about 5 to 7 minutes and the soup is ready.