Romesco Sauce

I was recently watching "Masterchef - the Professionals", when one of the contestants made a Romesco Sauce. I've always wanted to do one so I decided to find out the correct way. There's a website called "Helen's Kitchen" and, as she is Spanish, I figured hers was probably more authentic than most others. She didn't offer ingredients but I took notes; they are as follows:

2 red bell peppers/paprikas
2 cloves (fairly large) of garlic, sliced down the middle
1/3 C whole almonds
3 Tbl olive oil (possibly less)
4 lg sundried tomato halves
Handful of fresh Parsley/Basil/Cilantro
1 tsp Pimentòn/smoked paprika
Pinch ancho chile powder (I used the Pimentòn with a pinch of smoked pepper, assuming pimentòn was just authentic paprika powder)
Salt
Pomegranate molasses (I actually had this in the house, probably from a Yotam Ottolenghi recipe!)
Note: the measurements are approximate as she cooks the way we do! Ample sauce for at least four people.

Method:

1. Slice the peppers down the sides to get four large slices. Lay them on a sheet of aluminium foil and grill/broil until they are charred completely black. Wrap them in the foil to stand and cool.
2. Warm olive oil in frying pan and add almonds and garlic 'til the almonds start to brown on one side, ±5 mins - keep your eye on them as they burn quite suddenly. Set aside to cool;
3. To the Magimix/food processor add the sundried tomatoes, the peppers, herbs, paprika powders, almonds, garlic and oil, 1 tsp pomegranate molasses.
4. When the peppers have cooled down, the skins should peel off easily. Helen prefers to roast and peel her own peppers. You can, of course, use an equivalent amount of store-bought roasted peppers. (A blender is a possibility but not preferred.)
5. Add these to the Magimix and process but not too finely. 
6. Taste and add salt accordingly.

Helen says you can serve this sauce to improve the taste of practically everything.
Jon was absolutely blown away with this sauce, so I thought I'd put it here for you, and for me as future reference!

Pizza!

I am not very fond of pizza unless it's really good - i.e. not of the frozen or take-away variety. So I bring you these recipes to make one heck of a delicious pizza! It's also fun to 'shock' your friends by telling them you're serving them pizza for dinner - esp. when you're a bit notorious for cooking well and elaborately - but then pull out this delicious home made one rather than a yucky frozen one.

The secret is in the red sauce, very simple and delicious, combined with making the dough yourself. This is also very easy after a bit of practice, and working with flour and water towards getting just the right consistency is also very therapeutic and calming, I find. It all sounds like a lot of work but it really isn't and trust me, it's soooo much better than a freezer pizza, really no comparison.

Here's two varieties: the first is a 'traditional' pizza with a really great red sauce (also perfect for pasta, lasagna, canelloni, etc.). This one also makes a great vegan meal if you skip the cheeses and add maybe some more vegetables (eg. thinly sliced sauteed mushrooms). The second is a hip pizza variety imported from LA (where else) which is made with red onions, port and brie.

For the pizza dough (2 pizzas):
500 grams of flour (white flour is easiest)
350 ml luke warm water
1 sachet yeast (7 gr.)
1 scoop of light castor sugar
salt
a sprinkling of corn meal, for baking tray

Add yeast and brown sugar to the water, stir and let sit for a moment. Pour flour in a mound onto a clean counter top, add a good pinch of salt. Make a large open space in the centre of the flour heap. Pour most of the water mixture into the flour, and using a fork, carefully stir in the flour, until the two have formed a good mush-like substance. When the water is absorbed by the flour, take over by your hands and start kneading the dough for about 5-10 minutes. You may need to add the rest of the water, or more flour, to get a good, fairly dry consistency. When the dough is 'right' (you will know when this is!), set it aside in a bowl, cover lightly and put in the fridge for about 1/2 an hour, or while you prep the pizza topping.

Turn on the oven to preheat to about 200 degrees C.

For the red sauce:
1 tin of plum tomatoes
1/2 box of passata
olive oil
3 cloves of garlic
1 cube veg. bouillon
herbes de provence

Pour a good layer of olive oil into a sauce pan. Don't be stingy with the oil!! Slice garlic. When oil is warm, add garlic. When it is golden (not brown!) add the tomatoes and the passata. Throw in a bunch of the herbes, some pepper and the stock cube. Turn down to a simmer and let it cook for about 20 mins for the flavours to absorb.

Oil the baking trays with olive oil. Sprinkle lightly with the corn flour. Take dough out of fridge. Lightly flour the counter top, divide the dough in half and roll out for a thin crust to fit the size of your baking tray. Pop into the middle of the oven for about 5-7 minutes, or until crust starts to lightly turn brown. Remove from oven, and flip over so 'uncooked' side is facing up. Repeat for the other half of the dough. The dough will also start to bubble a bit but that's okay, it will 'relax' once the toppings are on.

For the toppings:
Basically, you can add whatever toppings you like best, but the general rule of thumb is less is more. So I usually go for the original, basic 'Tuscan' variety:
- a good serving of the red sauce to cover the dough all around, leaving an edge of about 1 cm.
- a light sprinkling of grated gouda
- a can of artichoke hearts, sliced up
- a ball of mozzarella, torn into small pieces
Return pizza to oven for 5 minutes or until mozzarella is melted and starting to brown.
Pull out of oven, add a sprinkling of arugula (aka rocket salad, rucola, etc.) over the top and serve immediately!

Red onion pizza variety
For a fancier version (I usually serve both), try this.
- 3-4 red onions, sliced in thin rings
- a large glass of red port, or red wine and a heaped teaspoon full of light castor sugar
- 1 section of brie (200 gr?)
- pine nuts

Slowly sautee the red onions in olive oil. When they are halfway done (i.e. starting to soften), add the port (or the red wine/sugar). Finish cooking until soft. In the meantime, carefully brown the pine nuts in oven or dry pan. Take a cooked pizza crust (see above), turn onto uncooked side. Spread the onions over the top. Cut brie into thin slices and lay over the top of the onions, sprinkle pine nuts over this, and cook for a few minutes until the brie has melted. Make sure the pine nuts don't burn. This is a very subtle yet extremely tasty pizza.

Source: red sauce & pizza dough adapted from Jamie Oliver; onion topping adapted from Nicki Ferguson (LA Ring?)