PIZZAS (for 2 pizzas)

Ingredients

• 1 cube of yeast
• 1 can of tuna
• 2 × 250 g of mozzarella
• 1 jar of capers
• Green olives
• Artichokes (canned or in a jar)
• 1 jar of tomato sauce
• Oregano
• Flour
• Salt
• Olive oil

Preparing the dough

1. First bowl: Mix 500 g of flour with 13 g of salt.
2. Second bowl: Pour 300 ml of lukewarm water, add half a cube of yeast and the equivalent of 2 half tablespoons of olive oil. Stir until the yeast is completely dissolved.
3. Incorporate the flour-and-salt mixture from the first bowl into the second bowl (water + yeast), then knead for about 5 to 10 minutes.
4. Let the dough rest for 30 to 45 minutes, until it rises.
5. Once it has risen, knead again and add a little flour if it’s too sticky.
6. Form 2 balls, then roll them out with a rolling pin to make 2 pizza bases.

Topping and baking

1. Sprinkle oregano over the entire surface of the dough.
2. Spread the tomato sauce evenly (using a tablespoon).
3. Cut the mozzarella into small cubes and place them on the sauce.
4. Add the tuna (canned or in a jar, fresher is better) in pieces.
5. Sprinkle with capers, olives, and pieces of artichoke.
6. Bake at 200 °C for about 20 minutes.
7. Enjoy while it’s hot!

CURRY CHICKEN STRIPS

Ingredients

• 1 onion
• 1 clove of garlic
• 1 small bottle of white wine (2 dl)
• 700 g chicken fillet
• 5 dl crème fraîche
• 1 can of mixed fruit (with juice)
• 2 cups of basmati rice
• Curry, salt, pepper

Preparation

1. Cook the rice: In a rice cooker, combine 2 cups of basmati rice with 4 cups of water.
2. Season the chicken: In a bowl, mix the chicken with curry, salt, and pepper.
3. Cook the chicken: In a pan, grill the chicken until fully cooked, then set it aside in a bowl.
4. Onion and garlic: In the same pan, sauté the chopped onion and garlic until the onion becomes golden.
5. Reduce the wine: Pour 3 dl of white wine into the pan and let it reduce by half (from around 2 dl to 1 dl).
6. Sauce: Add the juice from the fruit can, 2 spoons of demi-glace (optional), the crème fraîche, and some curry.
7. Return the chicken to the pan and simmer over low/medium heat (level 2 or 3) for 5 to 10 minutes.
8. Taste and adjust the seasoning as needed.

TABOULÉ (2–3 people, about 2 days)

Ingredients

• 1 package of couscous
• 4 tomatoes
• 1 onion
• 6 lemons
• Salt
• Butter
• About 20 mint leaves
• Olive oil

Preparing the couscous

1. Pour about one-third of the couscous package into a large bowl.
2. Add half a teaspoon of salt and a small piece of butter.
3. Cover the couscous with boiling water (just enough to cover it).
4. Wait until the water is absorbed. The couscous is ready!

Preparing the taboulé

1. Dice the 4 tomatoes into small pieces and mix them with the couscous.
2. Finely chop the onion and add it.
3. Squeeze the 6 lemons and pour their juice into the bowl.
4. Add 1 tablespoon of olive oil.
5. Chop about 20 mint leaves and stir them in.
6. Add 1 teaspoon of salt.
7. Mix well… and enjoy!

Storage

• Cover the taboulé with plastic wrap and keep it in the refrigerator.
• You can eat it again the next day, at home or at work. Enjoy!