Fish pizza

 

In April 2018, Hein Pretorius and I stopped at Paternoster for breakfast. I was set on having something 'fishy' for breakfast. After popping in a few restaurants to check their menus, Hein suggested we stop at Blikkie Pizzeria for breakfast. With an outside patio overlooking the sea, it sounded like a plan. I dropped my fishy cravings.

 

On the menu, I saw a pizza: (photo below) topped with Snoek, marinated Bokkoms, Peppadew and onions. 

 

 

I choked up - with tears I asked the waitress: please tell me I can order this pizza for breakfast? Hein just had a grin on his face. This pizza was amazing! 

 

After a few slices (Hein had something else for breakfast) and not wanting a doggy bag, I simply ate the fishy toppings off the other slices.

 

Hein loves fish, but I knew this kinda pizza won't tempt him.  Bought some fried Snoek at Checkers as well as smoked Mackerel fillets.

 

Stretched out my pizza dough (I always make my own), placed grated cheese on the edge (and a bit of Mackerel too), rolled it, brushed on a combo of All Gold tomato sauce, crushed garlic, Habanero sauce, salt & pepper). Sprinkled with Cheddar cheese, topped with pickled Peppadews, onion, Snoek & Mackerel and bit more cheese.

 

Fish lovers .... you can do this! You have to try this!!!!  Below is my version.

 

 

Lemon cookies

Makes 36, depending on size

 

5 tablespoons lemon oil

2 tablespoons lemon juice

1 large egg

1 teaspoon lemon essence

1/2 cup lemon sugar

1 cup lemon self raising flour

1/2 cup candied lemon peel

 

Preheat oven to 170oC.  Spray 2 baking sheets.  Mix all together, form grape-size balls and place on baking sheets (not too close, they do spread).  Bake for 12 minutes.  Let cool.

Recipe and photo:  Alma Pretorius

LEMON INFUSED SUGAR

 

2 cups white granulated sugar

2 fresh lemons

 

Wash and dry lemons.  Using a micro zester, grate the peel.  Add sugar and peel to processor and chop fine.  Keep in closed container overnight.

 

LEMON INFUSED OIL

 

1/2 cup sunflower oil (or olive oil)

2 fresh lemons

 

Wash and dry lemons.  Using a micro zester, grate the peel.  In small saucepan, add oil and peel and on low heat, simmer for few minutes.  Keep in glass jar overnight.

 

LEMON INFUSED FLOUR

 

1 cup self raising flour (cake flour)

1 fresh lemon

 

Scrub lemon, grate the peel.  Stir into the flour, keep in jar overnight.

 

CANDIED LEMON PEEL

 

2 fresh lemons

1 and 1/2 cup water

1 and 1/2 cup white sugar

Extra fine granulated sugar to roll in

 

With potato peeler, peel only the yellow part of the lemon skin.  Not the white.  Cut into strips or smaller pieces.  In small saucepan on stove, add the water and lemon peels – boil for 5 minutes.  Remove the peels, add the sugar to the water – wait till it reaches boil point, add the peels and boil for another 10 minutes.  Drain the peels (use the lemon syrup as below) and roll them into the fine sugar.  (I’ve rolled mine into some of the lemon sugar I’ve made).  Let cool.