Homemade pizza with mozzarella, tomato, silverbeet and garden herbs

Ingredients (this should make 3  pizzas)
400g flour
1 tablespoon dried yeast
1 teaspoon salt
1 tablespoon olive oil
1 cup luke warm water

topping: (per pizza)
I tablespoon olive oil
1 clove garlic crushed
Chopped silverbeet/spinach
Oregano, basil (any herbs from garden)
Chopped fresh tomatoes
Grated parmesan to sprinkle

Preheat oven to 200.
In the kenwood bowl combine flour, yeast, salt and olive oil. Making sure that the water is luke warm pour over flour mixture and stir. Using the dough hook of the kenwood beat for at least 8 minutes until the dough looks smooth. Brush the inside of a bowl with a little olive oil and place the dough inside (this is to avoid it sticking to the bowl). Cover with a clean tea towel and place in a warm spot for around an hour to rise. Tip the risen dough onto the workbench and knead for 2 minutes. Return to the bowl, cover with tea towel and leave for 15-20 minutes to rise again.
Scatter some flour onto the bench and divide the dough into 3. Roll into thin pizzas (making sure they’ll fit onto the trays). Place onto baking paper.
Mix together the olive oil and the garlic and spread it onto the base of the pizza. Top with mozzarella, torn up silverbeet, herbs, fresh tomato and shavings of parmesan.
Cook for 10-15 minutes until edges are crunchy and cheese is bubbling. You may want to put the pizzas directly onto the oven racks for the last few minutes to get crunchy.
Slice and serve!!

Baked veggie slice

2 zucchinis grated
1 medium sweet potato, peeled and grated
1 potato, peeled and grated
1 carrot, peeled and grated
1 onion, grated
11/2 cups grated cheese
6 eggs, lightly beaten
1 tablespoon oil
1 cup self raising flour
salt and pepper to taste
extra cheese for sprinkling

Preheat oven to 180.
In a large bowl combine zucchini, potatoes, carrot and onion. Add cheese and mix well.
Add eggs, oil and flour. Seeason with salt and pepper. Mix thoroughly until well combined.
Spray a large ovenproof dish and fill with mixture. Sprinkle with a little extra cheese and bake for 20 minutes until golden brown.

Fresh and crunchy rainbow salad

3 carrots, peeled and grated
1 beetroot, peeled and grated
2 stalks celery, finely chopped
¼ cup chopped parsley
3 firm tomatoes, chopped
1-2 avocados, cubed
1 tablespoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
squeeze of lemon juice
salt and pepper to taste
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
Place all salad ingredients, except seeds and lemon juice, in a large bowl.
Whisk dressing ingredients and pour over salad.
Add seeds and lemon juice.
Season with salt and pepper.
Toss well.

Creamy garlic silverbeet and kale

1 tablespoon butter
4 cloves garlic, crushed
15 stalks silverbeet, roughly chopped
5 stalks kale, roughly chopped
1 cup cream
1 cup milk
1 heaped tablespoon cornflour
salt and pepper to taste
Heat butter in a large pot and cook garlic for 1 minute.  Add the greens and cook for 5-10 minutes until wilted. Stir in cream and cook for a further 1-2 minutes.
Dissolve cornflour in the milk and add to the spinach mixture.  Cook for about 5 minutes, stirring until thick and creamy.  Season with salt and pepper

Mini orange and dark chocolate muffins

2 cups self raising flour, sifted
¾ cup brown sugar
100g dark chocolate
zest and juice of 1 orange
½ cup sunflower oil
1 cup milk
1 egg, lightly beaten
canola oil spray

Preheat oven to 180°.
In a large bowl combine flour, sugar, chocolate and zest.  Add orange juice, oil, milk and egg.  Gently combine using a metal fork.
Spray a muffin tin with oil and fill with mixture.
Bake for 10 minutes or until cooked.
Place on a wire rack to cool.

makes approx 30