FFWD | Fresh tuna, mozzarella and basil pizza

I know I have been distracted from fulfilling FFWD weekly so I’m doing catch-up now.

Love these simple-to-make pizzas.

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I went to the supermarket today and the one I visited did not sell sushi-grade tuna and since I love salmon more, I have tweaked the recipe to include salmon instead. No basil as well so I used mushrooms instead.

IMG_7084This recipe uses frozen puff pastry as the base so you could imagine how fast this meal can be created. After cutting out 4 to 5 rounds from a sheet of frozen puff pastry, bake them for about 15 minutes till they are well-browned and crisp. Thereafter, just top each round with sauteed onions and mushrooms (in my case), sliced salmon, cherry tomatoes and season with a little salt and pepper and extra-virgin olive oil. Oh, don’t forget about the mozzarella cheese!

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This is my version.

This is a weekly attempt at French food via French Fridays with Dorie. If you are interested in French cooking, why not join us?

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A lazy Sunday and a steamed asparagus & fish recipe

How many of you actually take Sunday off and eat out?

I do but when the refrigerator is filled with perishables waiting to be cooked and consumed, I can’t bear to leave them alone. So on this rainy and therefore lazy Sunday, I decided to let the oven do the cooking so that I don’t have to use too much effort to clean the kitchen.

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The FIL is coming over for lunch so I thought of potato gratin ( our family loves it) and a steamed asparagus and fish dish which I saw from here and I thought I should seriously cook it myself.

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The potato gratin is mighty simple. All you need are potatoes, heavy cream, garlic, salt and pepper. Cut the potatoes into thin slices then lay them out on a baking dish. Meanwhile, heat up the heavy cream (I normally use up 200ml) and cloves of garlic (if you like them, put more!). As you arrange the sliced potatoes in slightly overlapping concentric circles, spoon over some warm garlic-infused cream and season each layer with salt and pepper.

This time round, I’ve decided to put some cauliflower on the top layer before dusting the top with gruyere cheese. You can top it up with some herbs too! Bake in 175C oven for about 45 minutes. The dish is done if you can manage to poke a knife through the potatoes easily.

Moving on, we have the steamed fish. First, I place some asparagus on a parchment paper then lemons on it.

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Next are the fish fillets. Make sure you sprinkle some salt and pepper on them! The next time I bake them, I think I would squeeze the lemon on the fillets since I love the taste of lemon.

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The last part would be to put a dollop of butter (about 30g of it) and sliced garlic on the fillets before wrapping it up.

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Bake it in a 200C oven for about 12 minutes and you would have a scrumptious meal!
I garnish it with coriander leaves.

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Enjoy!