Cornmeal pizza, pizza leftovers, Indian pizza, and parsnip experiments
After the Hallowe'en pizza the other week, I found myself with a half a pack of VBites ham and a pint of leftover cashew queso (using this old favourite recipe, courtesy of PPK).
I'm a big fan of the cashew queso, but I wasn't quite sure what to do with a pint of it (aside from eat it in a corner with a spoon and hope noone saw me). The VBites ham I can normally take or leave, as it's always a bit floppy - it was only acquired after the other half requested a Hawaiian.
But then I had an idea how to kill two leftovers with one stone. A great, big cheesy, hammy idea.
Let me take you back many, many years ago to when I lived in France, when I used to eat croque-monsieurs a lot (we were at university, so we still found the literal translation of croque monsieur - nibble man - hilarious). Yeah, it feels weird saying I ate something with both cheese and meat in, but it was a looooooong loooooooooooooooong time ago. Anyway, I decided to recreate that most unvegan of dishes at home.
After toasting two slices of bread on one side, I spread their other sides with queso, then put them and the ham under the grill to firm up a little. After both have enjoyed a spell under the grill, you just chuck it all together and enjoy. Bon appetit and all that! (Not sure why the picture's come out in soft focus, like one of those 80s and 90s photo shoots where they rubbed vaseline over the lens. Maybe it's a homage to the vintage of my first encounter with the croque monsieur…)
Not that I've just been eating pizza or anything, but we recently went back to Otto, a small pizza restaurant in Notting Hill. It's not a vegan place, but it always has a vegan option on the menu and a few others that they can veganise.
When we dropped in, the vegan offering du jour was Otto's old faithful of Thai-style red lentil kofte, with red onion and coriander. The special that day was cashew cheese and sweetcorn. I ordered both, and they were both great.
I only had two slices - one slice of each - but trust me, unless you're a big person with a big appetite, then you'll be good for food after just two. The crust is cornmeal (handy for anyone with a gluten allergy) but it also makes a few slices super filling. Mr Flicking the Vs, who's not a small chap, had three slices and was well and truly stuffed.
We've been to Otto a few times, and if I've ever had a niggle with the place, it's that the service can be a bit uninterested. You know, sweet hipster kids who'd rather be out practising with their band, but until they're the raking it in with their platinum albums, they're just y'know waiting your table. Sigh. Anyway, the server we had this time around was a lovely, on the ball, smart lass, so if I needed another reason to get back to Otto, I now have it.
The other pizza-themed edible entering my gob this week was uttapam, sometimes referred to as Indian pizza.
The 'pizza base' is made with a mix of fermented lentil and rice. You can make the batter from scratch, or handily there are packet mixes where you can just add water and get a decent result. No prizes for guessing which I chose!
If you've ever made a dosa, I think the batter's much the same, only with uttapam you make a thick pancake instead of a thin crepe, and sprinkle your toppings so they bake into the uttapam as it cooks.
I went for some chard, fried onion, green chili and cherry tomatoes for my toppings, with a chick pea and spinach curry to go alongside.