Pizza Pinwheels

Pizza Pinwheels.

Ingredients:

1 17.6-ounce package puff pastry, thawed to room temperature ½ cup marinara 3 cups shredded part-skim mozzarella cheese ½ pound sliced pepperoni

Method:

Preheat the oven to 400º F. Line a baking tray with parchment paper and set aside. Roll out one sheet of the puff pastry on a floured surface, using a rolling pin to make it slightly larger. Top with half the marinara, half the pepperoni, and 1 cup of the mozzarella. Starting at one of the narrow ends of the rectangle, roll the dough into a tight log, pressing down to seal. Slice into 1-inch pieces and place on the baking sheet, leaving 2 inches between each pinwheel. Repeat with the remaining sheet of puff pastry, marinara, pepperoni, and 1 cup mozzarella to make more pinwheels. Sprinkle each pinwheel with the remaining cheese. Bake the pinwheels until they are golden brown and the puff pastry is cooked through, 18 to 22 minutes. Serve hot.

Guacamole

Guacamole.

Ingredients:

1 large ripe tomato 3 avocados, very ripe but not bruised juice 1 large lime handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve 1 small red onion, finely chopped 1 chilli, red or green, de-seeded and finely chopped tortilla chips, to serve

Method:

Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream

Meat cubes and veggies in clay pot

Meat cubes in clay pot.

Ingredients:

500 gr lamb, cut in cubes 1 tbsp butter 2 tbsp extra virgin olive oil 1 tbsp all purpose flour 1 1/2 + 1/2 cup hot water 1-2 garlic cloves, mashed with salt 3-4 medium sized white potatoes, peeled, cut in medium sized chunks 12-14 pearl onions 14-15 baby carrots 2 medium tomatoes 3 tbsp tomato paste 1/2 tsp oregano 1 Bay leaf Salt Pepper 2 tbsp parsley, chopped

Method:

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1 1/2 cups hot water, garlic, oregano, Bay leaf, salt and pepper. Transfer into the clay pot.

Add the potatoes, onions, tomatoes, carrots, tomato paste and 1/2 cup hot water. Seal the clay pot with dough. Cook in a preheated oven for an hour on 180 degrees.

After an hour transfer the clay pot on to a coals burning in a BBQ and cook for further 30 mins. (Optional, u can complete the cooking process in the oven too).

Note: beef and lamb cooking times may vary. Once done check the meat and veggies. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

Serve with a side of rice or flat bread. Enjoy!!

Roasted Tomato Soup

Roasted Tomato Soup.

Ingredients:

2 pounds fresh tomatoes, (a mixture of your favourite variety cherry, plum etc)

4 shallots, peeled and quartered 

2 cloves garlic, peeled and smashed

extra virgin olive oil

herbs like thyme, oregano, basil.

salt to taste

freshly ground black pepper to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

Method:

Pre-heat the oven to 400 f. Cut tomatoes into quarters (if using cherry tomatoes leave them whole). Spread the tomatoes and shallots and garlic on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper and herbs. Gently toss. Roast for 30 minutes, or until tomatoes, shallots and garlic are brown and caramelised.

Remove the pan from the oven and allow to cool slightly. Pour all the roasted tomatoes n all in the food processor and blend all while adding stock little at a time, until smooth. If the soup is too chunky for your  liking , pour through a mesh sieve.

Pour contents into a large pot and add heavy cream and simmer for 15 to 20 mins.

Garnish with pepper, herbs, and enjoy with some crusty bread!!

(For a twist in flavour i sometimes add red peppers and carrots along with tomatoes while roasting)