Take 2 slices of brown bread. Spread tomato ketchup over both.
Take the cheese from the Dairylea lunchables snack pack (ham) and place carefully on top of the ketchup.
Turn the grill on.
Place the two slices of bread under the grill for 3 minutes or until the cheese starts to brown.
While you are waiting, thinly slice a fresh tomato. When the pizza has started to brown, cover the top with fresh tomato slices. Leave under the grill for another 2 minutes.
Remove pizza from grill once tomatoes are sizzling and serve with salad made from grazed carrots and remaining tomato. And beer.
Put the flour, yoghurt and oregano in a bowl and mix to combine. The dough should be soft enough to knead by hand - add more flour if itās too wet.
Knead for around five minutes on an oiled surface, then stretch out into a pizza shape. Place on a lightly oiled baking tray.
Add a tablespoon of sun-dried tomato paste and spread evenly across the pizza base. Sprinkle over your toppings, then bake for 15 minutes. If the base isnāt quite crisp when you take it off the tray, return it directly to the oven shelf for another 3-4 minutes.
Now that sounds gorgeous. It also shows the commonality between Greek and Turkish cuisine. As youāre a London dweller, head over to Dalston/Stoke Newington, find a good Turkish restaurant (youāll be spoiled for choice, though the Mangal Ocakbasi 2 is one I always like - you get to see Gilbert and George in there as well) and order an Iskender. Itāll be much the same as what you had in Crete, I reckon.
Angela Hartnettās Tomato sauce. Really simple but if you like Italan food this is amazing, and cheap. Forget those jars of Dolmio etc.
The perfect tomato sauce
800g good, tinned plum tomatoes or ripe fresh fruit 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 1 tsp sugar Dash of red-wine vinegar 3 stems of fresh basil Extra-virgin oil, to serve (optional)
If using fresh tomatoes, drop them into a pan of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.
Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.
Tip in the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.
Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.
Test the seasoning, add the basil leaves, roughly torn, and drizzle in a little extra-virgin olive oil if you like before serving.
I know it well! Thatās my favourite restaurant in all of London! Ahhh, simple pleasures. My brother insists Mangal 1 is the superior version, but itās Mangal 2 all the way for me. Iāve never tried that particular dish, but I will do next time Iām there. Thanks!
It is indeed a fab place. Iād have to agree with your brother in one respect, in that the food (especially the in-house bread) is better in the original. Mangal 2 is more of a restaurant though, while its older brother is a canteen - though I love the way you can sit round the coals and watch them cook the food. You can buy Efes beer and Villa Doluca wine in Mangal 2, which is more than a small advantage.
An enduring favourite of my time in London was the Melati on Great Windmill Street - Sup Santan and Mee Goreng did it for me every time, washed down with Tiger beer.
Another Mangal 2 devotee here (although itās been a long time). Used to live round the back of Ridley Road market. Way back when people still got shot and nobody rode fixed gear bikes. Good times - being young in London was great. Love an iskender too.