Pizza East Review

It's been a while since I want to publish this review, but as you all might have noticed I have been quite (ok, extremely) lazy and didn't do it yet. So today is the day.

Pizza East, a great pizza place that I strongly recommend!!
Great food, fresh ingredients in unusual combinations and yet with a very delicate but strong taste. The menu is not extended but if you fall in love for a couple of dishes you won't even look at the others! The pizzas have a proper thin crispy dough and the filling is just enough. The starters are simple and straight forward. The deserts are more sophisticated looking.
The space is equally amazing. Quite noisy I must say, but it has a "club" atmosphere, so fair enough. It has a bar for while you wait and a "club" downstairs too. Located in the heart of Shoreditch, in the former Tea Bar space, this restaurant offers a great option for a different dine out. It's not cheap, but it's acceptable and it is definitely worth it.

My favourites:

Starters - green olives with salted amonds and a portion of prosciutto

Mains - Parma ham pizza with ricotta cheese, raisins and pine-nuts
Beef lasagna (and I am not a meat fan, but it was gorgeous!)

Deserts - Salted dark chocolate and caramel tart...JUST DELICIOUS! don't be scared of the "salted chocolate", it's just a very delicate touch, and goes extremely well with the sweetness of the caramel.


Booking is essential!!

http://www.pizzaeast.com/

Ups!

Ok, so I have made my pumpkin breads again, but this time it didn't work... therefore I got to one big conclusion: don't use soya flour that doesn't look like flour!!!!!!!
The first times I made the recipe I've used soya flour bought in Portugal, and it did look like "normal" flour. This time I bought it at Holand&Barrets in London and it did look a bit weird, not "fluffy" as flour is supposed to be, and NO, it didn't work at all!!! So be careful with the flour you buy, maybe just use rye flour or a whole wheat flour if you wanna be healthier!

Let's go pumpkins!!! (pumpkin bread recipe below)

So, after all, pumpkins are incredibly good for our health! They are loaded with antioxidants, vitamins and minerals! Check this out:

"Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

The seeds are also worth latching on to. Pumpkin seeds, also called pepitas, are loaded with minerals, seem to have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of effective carb and 1.5 grams of fiber."

http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm

"The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.
Pumpkin is an excellent source of fiber; one-half cup serving contains 5 grams of fiber. Fiber helps reduce bad cholesterol levels, protect the body against heart disease, control blood sugar levels, promote healthy digestion, and plays a role in weight loss.
The vitamin C in pumpkin boosts immunity, reduces the risk of high blood pressure and heart disease, and regulates cholesterol levels. Pumpkin is also a good source of vitamin E which promotes healthy skin by protecting the body from sun damage and may reduce the risk of Alzheimer's disease and certain cancers."

http://food-facts.suite101.com/article.cfm/health_benefits_of_pumpkin

It seems to me good enough reasons to eat pumpkin from now on! So, here is my recipe for PUMPKIN BREAD

Ingredients:

300g pumpkin (preferentially butternutsquash)
2 tea spoons of baking powder
2 tea spoons of honey
500g soya flour
4 tbl spoons linseeds
4 tbl spoons oats
60 ml of cooking water


Take off the peel and dice the pumpkin / squash and boil it until soft. Drain it and reserve 60ml of the cooking water. Melt the honey in the water, add it to the pumpkin and mash it all.

In a separate container, put the flour, baking powder and seeds. Make a hole in the middle and pour the pumpkin puree. Mix until you obtain a consistent dough. Add the oats while you mix it to enhance the consistence.

Let it "yeast" for about 2 hours. Punch the dough to let the air out and let it "yeast" again for 10 min. In a baking tray with some flour, divide in 10 buns, let them grow again. Turn the oven on at 180 degrees and put the little breads in. Cook for 40/45 min.