Pizza from pide dough.

For the pizza

roll dough thinly- see recipe for pide dough.

it will rise.

Place dough on an oiled pizza tray[large]

stretch to fit.

Dough makes 2 extra large pizzas

or 5 small.

1. Spread tomato paste or pizza sauce over the base
2. add minced or crushed garlic-2 cloves or to taste.
3. Cover with thin mozzarella slices.
4. 3 handfuls of fresh basil
5. strew with black olives.
6. 1 sliced tomato
7. 1/2 red capsicum- in strips.
8. Salami slices or chopped ham.
9. 6 cut up sun-dried tomatoes
10. Grate a little parmesan over the top.
11. Pre heated oven at 230 deg
12. put on lower shelf to brown base
13. 12 minutes.

Grill for a minute on high shelf to melt topping if it needs it.----ENJOY!

French Chicken.

Sophisticated Food but Simple to Make.

  

This recipe is easy but the flavour is complex and delicious. Serves 6. Good with boiled or roast potatoes. Green vegetables, brussels sprouts, peas or beans

and some crusty bread.

1. 8-10 chicken thigh cutlets{bone in}
2. 2 Tblspn olive oil
3. 30g butter
4. 2 cloves of sliced garlic
5. 3 rashers of bacon-cut into strips
6. 3 cloves
7. 2 bay leaves
8. 3 parsley sprigs
9. 8 sprigs of thyme-plus more to garnish.
10. 1/2 a bottle of dry white wine
11. 250ml chicken stock
12. 10-12 small peeled onions.

Heat oil and butter in a large frying pan over a low heat. Cook onions until browned and starting to caramelise-about 10 minutes.

Add the bacon to the pan and cook a further 3 minutes.

Add the garlic and cook for one more minute

Remove everything to a bowl.

Heat a little more oil and butter in the pan.

Add the chicken pieces, may have to be in two batches.

Brown on all sides for 5 minutes in total.

Toss a large Tblspn of flour through the chicken and cook 1 more minute.

Return the onions and bacon and all herbs, white wine and chicken stock.

Bring to boil then simmer for 30 minutes on stove top or until tender.

Can be tipped into a casserole dish and cooked alongside the vegetables in the oven.

If cooking in the oven, must be covered with a lid or foil and can be left on low for 1 hour -160deg

Remove lid for last 20 minutes.

Serve the gravy from the pan and garnish with more thyme sprigs.

Highly recommended.

Amazeballs- Health bombs.

Fig, nut and cocoa balls-no gluten-dairy or sugar. No cooking either! 10 minutes to make and 10 to cool.

              1/2 cup roasted almonds.
              1/2 cup sunflower seeds.
              1/3 rd cup thread or desiccated coconut
.
Pulse in processor until crumbly.

              Add
              1/3 rd cup of cocoa powder.
              150g dried figs {prunes, apricots, cranberries are possible alternatives}
              1/2 cup pitted dates-cut the figs and dates into pieces with kitchen scissors.
Add cocoa, figs, dates to processor. Pulse until everything is crumbly and similar in size.

Add 3 drops of rum or vanilla, etc, essence and 2 Tblspns of water. Pulse till mixture comes together,
just a few seconds. Squeeze mixture between your fingers to make sure it is moist enough to hold a shape. Add a DROP more water if necessary.  Remove mix from processor. Roll small pieces into balls in your hands. Makes 20. Roll balls in a little extra coconut. refrigerate. Freeze well.

                           So delicious you won't realize they are nutrient-dense and healthy.

Herb'n'Cheese Muffins.--Low GI.

    These rise beautifully. Are very quick and easy to make for unexpected guests. Freeze well too.

For a complete meal serve with soup.

Makes 10.   Double the mix for big Texan muffins.

           1 cup plain flour.
           1 cup wholemeal plain flour.
           3 teaspns baking powder.
           1/4 teaspn salt.
           1 teasp grain mustard [opt]
           1 and 1/2 cups grated tasty cheese.
           1/2 cup sour cream or plain yoghurt or if you don't have either use 2 cups of cheese.
           1 cup of finely chopped fresh basil / spinach or silverbeet / red or green capsicum [ 1 cup in total ]
           2 eggs lightly beaten.
           1 and 1/4 cups of milk.

•        Sift dry ingredients into a bowl.
•        Stir in sour cream or yoghurt.
•        Add cheese and chopped greens.
•        Mix the eggs and milk in quickly with a knife until just combined.
•        Spoon into oiled muffin pans or use baking paper cases for less washing up.
•        Bake 180 deg Fan oven--12 minutes or 200 deg oven for 15 mins.
•        Press gently to test if cooked--should spring back. Don't overcook them.

Feta and Bean/Chickpea Salad.

Serves 6
Ingredients: 4 Tablspns  Olive oil.
                   1 large red onion-chopped
                   3 cloves of garlic
Put olive oil on medium heat.
Fry red onion gently till golden.
Add garlic, fry gently until you can smell it. Leave to cool completely.

Add.         400g tin of drained chickpeas or white beans.
                  1/2 red capsicum finely chopped.
                  130g finely diced Feta cheese.
                  3 spring onions, green parts only, chopped.
                  1/2 cup chopped coriander.
                  3 Tablspns chopped mint.
                  1/2 cup chopped parsley.
                  Juice of one lemon.
                  Salt and pepper to taste.
                  Add a drop more olive oil if you like.

Suggestion:   Serve with lamb or chicken kebabs/meatballs/rissoles.

                    Or tuna and tomatoes in vinaigrette. Just add warmed Pita breads to complete meal.