Frying pan Pizza Bianco with mushrooms & egg
175g self-raising flour
2 tsp oil, plus a drizzle for frying
85g light cream cheese
- 1 Egg
- good pinch of chilli flakes
- 1 garlic clove, thinly sliced
- 4 rosemary sprigs
Mix the flour, the oil, 85ml water and a pinch of salt to make a dough in a large bowl. Place onto a work surface and knead for 1-2 mins until it’s a smooth ball, then return to the bowl, set aside covered in a tea towel.
Heat up a flameproof frying pan, roughly 22cm wide. Cook the garlic and most of the rosemary until just turning golden, about 1-2mins. Add the mushrooms until golden and tender. Season and move over to a plate. Shape the dough roughly the same size as your frying pan. Place back in the pan and cook for 4-5 mins until the underside starts to turn golden. Then flip over and cook the other side, and again until golden. Low-Medium Heat.
Once that is done then spread the cream cheese over the pizza and season. Finish off with the mushrooms, leaving space for the egg. Then crack the egg into the empty space, put the pan under the grill for a few mins until the egg white has set. Remove and garnish with the chilli flakes and remaining rosemary, and serve.
Spicy Tuna Avocado Wrap with Couscous Salad with Tomatoes and Mint
Ingredients for the Tuna Wraps.
- 2 (5 oz) cans Tuna, drained
- 1 avocado
- 1 Tbsp Dijon Mustard
- 2 to 3 Tbsp celery, chopped
- 2 Tbsp red onion, chopped
- 2 green onions, chopped
- 1 Tbsp fresh cilantro, chopped
- Salt and pepper, to taste
- 2 heaping cups leafy green lettuce
- 4 (10 inch) whole wheat tortillas
In a bowl, mix up the tuna and avocado until mashed well. Then add the rest of the ingredients, mixing well.
To assemble, start off each tortilla with a leafy greens, some carrots and then add the tuna mix evenly . Tightly roll up the tortillas, then serve.
Ingredients for the Couscous Salad
- 3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
- 2 kirby cucumbers, seeded, and diced
- 1 lemon, juiced
- 3 teaspoons kosher salt
- 1 1/2 cups instant couscous (a 10-ounce box)
- 2 cups water
- 2 wide strips lemon zest
- 1/4 cup extra-virgin olive oil
- Pinch cayenne
- 1/2 cup torn mint leaves, stems saved
- 1/2 cup roughly chopped flat leaf parsley, stems saved
- 3 scallions (white and green), chopped
- 1/2 cup toasted pine nuts, optional
Mix up the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt.
Place the couscous into a bowl. Boil the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems. Pour this liquid over the couscous, separating any clumps. Cover the pan with a lid, set aside for several minutes. Remove the herb stems and fluff with a fork.
Once done, add and mix the rest of the ingredients, then serve.
- 3 sheets of rice paper
- 100g desiccated coconut
- 100g caster sugar
- 2 (medium-sized) egg whites
- 1tbsp plain flour
- 1 pinch of salt
- 1tsp vanilla extract
- 75g dark chocolate
Preheat oven to 160C/fan. Line a baking tray with greaseproof paper and then the rice paper
Mix the desiccated coconut, sugar, flour, salt, vanilla extract and egg whites together in a bowl. The mixture should be ‘gloopy’ and sticky.
Spoon the mixture into rounded ‘dollops’ onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.
Chinese Spiced Seed Mix
- 1 egg white
- 2 tsp Chinese five-spice powder
- ½ tsp salt
- 85g each sunflower and pumpkin seed
Heat oven to 150C/130C fan/gas 2. Lightly whisk egg white, then add Chinese five spice and salt. Add sunflower and pumpkin seeds, and coat well. Spread out in a single layer on a lightly oiled baking sheet and bake for 12 mins. Cool before eating.
Tikka Salmon with Basmati Rice
Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.
Avocado Feta Dip
- Ingredients for the Dip
- 1 avocado – diced and removed from peel
- 4 oz feta cheese
- 1 lemon – juiced
- 2 or 3 scallions – roughly chopped
- 1 large handful of parsley
- 8 twists of black pepper (from a pepper mill)
Add avocado, feta cheese, juice of one lemon, scallions, parsley and pepper to food processor or just mix it all together.
Eat with Celery and/or Carrot.
- 2 onions peeled and chopped
- Olive oil
- 500g minced beef
- 1 carrot, peeled and chopped
- 1 tablespoon dried oregano
- 400g can chopped tomatoes
- 1/3 cup tomato paste
- Grated parmesan
- 500g spaghetti
Heat oil in a large saucepan over medium-high heat.
Put the onion for 3-4 minutes and add the carrot, and beef to brown it.
Cook for 5 to 10 minutes, stirring.
Add tomato paste, tomatoes, oregano and cook for 10 minutes.
While the sauce is cooking, cook the spaghetti in a large pan of boiling, oiled, salted water, according to the pack instructions.
Taste the sauce and adjust the seasoning and pour over the hot pasta.
Toss and serve immediately with grated parmesan and basil.