Having a long break does bring both positive and negative impacts. Looking at the positive side, I do feel calm as I do not have to follow the routines as when school was in session. Unfortunately, this long break has brought its fair share of negativity. Somehow, I have lost track of the days and dates. Everyday seems to be the same and I feel as if time crawls and very soon, I am affected. As a result, most of the time, you would find me rather glued to the monitor, staring at the square box or bury my face into novels after novels.
After all, I am not to be fully blamed. My kids have ‘helped’ in lowering my productivity level. Since they do not fancy rice, this means, no elaborate dishes needed to be prepared. Simple fried noodles or a roast chicken would be finger-licking good to both of them. For a change, I would just prepare chicken soup and boil some rice vermicelli and voila! A dish is created and as long as they eat and they are happy, I am one satisfied mom. Hence, accumulating my laziness to try new recipes so lesser hours were spent in the kitchen. As a result, this blog has been left abandoned for nearly a month.
Glancing at the calendar this morning had more or less awakened me from my long hibernation mode. There would be less than 2 weeks before I have to go to school again. In fact, I have to be in school for duty on this coming Friday. Well, I got some help from my breadmaker to prepare something for the kids to much for dinner. take it as a start for me to crawl back into the real world. One step at a time, ay?
PIZZA WITH CHICKEN CUBES, MUSHROOMS AND COCKTAIL SAUSAGES
(A) For the crust
- 140ml water
- 1 tablespoonful of olive oil
- 225g of bread flour
- 1 teaspoonful of salt
- 1/2 teaspoonful of sugar
- 1/2 teaspoonful of instant dry yeast
- I used my breadmaker to knead and proof and it took me 1 hour and 10 minutes.
- Once risen, take out the dough and sprinkle some flour onto the rolling mat and roll the dough into a circle of 1cm thickness and carefully transfer onto your pizza pan. This recipe fits a 30cm diameter round pizza pan nicely.
- Put tomato sauce onto the dough evenly and sprinkle with cheese.
- Arrange toppings of your choice and top with more cheese.
- Bake in a preheated oven at 175C for 15-20 minutes or till the crust is brown and crispy.
- If you do not have a bread maker, mix sugar,yeast and flour into a large bowl. Mix salt with water and add to the dry ingredients and mix well. Add in olive well and knead till your dough is elastic and dos not stick to your hand. Let to rise for about 45 minutes and follow the procedure listed above.
(B) For the sauce:
- 1 can of peeled tomatoes (finely chopped)
- 100ml of water
- 2 tablespoonfuls of brown sugar
- 1/2 tablespoonful of tomato puree
- 1 yellow onion (finely chopped)
- 1 teaspoonful of dried oregano
- 2 tablespoonful of olive oil
- salt to taste
- In a pot, heat olive oil and stir fry chopped onion till translucent but do not brown the onion.
- Add in the remaining ingredients and mix well.
- Lower the heat and stir occasionally till the sauce thickens. Let to cool.
- This sauce can cater for 2 pieces of pizza. Use as you wish and keep the remaining sauce frozen in an airtight container.
- 8 pieces of canned button mushrooms (sliced)
- 5 pieces of beef cocktail sausages (sliced lengthwise)
- 150g of diced, cooked chicken breast
- 150g of grated mozarella
- 50g of grated parmesan