Vegetarian pizzas

Ingredients

Pizza dough:
3 cups flour, sifted
1 1/2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/3 cups lukewarm water

 Sauce:
1 can crushed tomatoes
2 tablespoons tomato paste
1 clove garlic, crushed

topping:
capsicum/eggplant
olives
mozzarella/feta
basil

Method

Pizza dough

Sift the flour and salt onto a large bowl.  Make a well in the middle.

In a jug, dissolve the yeast in the lukewarm water. Let it sit for a minute or two.

Add the sugar and olive oil into the water .Gradually add to the flour, mixing until you obtain a dough. Tip onto floured surface and knead for a few minutes until you get a springy dough. If you find the dough too sticky, just add a little more flour.

Place dough in a greased bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Remove dough to a flour dusted bench and gently knock out the air.

Divide dough into balls and roll/press out into pizza bases.

 Sauce:

Put sauce ingredients into a pot and simmer for 15 minutes.

Spread sauce over pizza bases.  Top with vegies, cheese and basil.

Place pizza on an oven tray lined with baking paper and bake for 15-20 minutes, or until crisp and golden.

Homemade pizza with warrigal greens, garlic and herbs

Ingredients

Pizza dough:
3 cups flour, sifted
1 1/2 teaspoons salt
7g yeast
2 teaspoons caster sugar
2 tablespoons olive oil
1 1/3 cups lukewarm water

topping:
80g warrigal greens (leaves stripped from stems)
2 tablespoons olive oil
2 cloves garlic, crushed
100g mozzarella
1 teaspoon chopped rosemary
1 teaspoon chopped oregano
1 tablespoon chopped parsley
30g parmesan, grated

Method

Pizza dough

Sift the flour and salt onto a large bowl.  Make a well in the middle.

In a jug, dissolve the yeast in the lukewarm water. Let it sit for a minute or two.

Add the sugar and olive oil into the water .Gradually add to the flour, mixing until you obtain a dough. Tip onto floured surface and knead for a few minutes until you get a springy dough. If you find the dough too sticky, just add a little more flour.

Place dough in a greased bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Remove dough to a flour dusted bench and gently knock out the air.

Divide dough into balls and roll/press out into pizza bases.

Topping:

Fill a saucepan with water and drop Warrigal greens in and cook for 3-4 minutes. Drain and run under cold water. Drain and squeeze out any excess moisture. Chop Finely.

Heat oil in saucepan , add garlic and cook for 1 minute until fragrant. Add chopped greens and mix well. Scatter greens over dough. Top with mozzarella, herbs and parmesan. Add a little salt and pepper and drizzle with a touch more olive oil.

Place pizza on an oven tray lined with baking paper and bake for 15-20 minutes, or until crisp and golden.

Butter lettuce and orange salad with a citrus and parmesan dressing

Ingredients

Large bowl butter lettuce
2 oranges, diced
2 avocados, thinly sliced
¼ cup chopped parsley
3 spring onions, finely sliced
½ cup toasted sunflower seeds to garnish

Dressing:

½ cup olive oil
2 tablespoons grated parmesan cheese
Zest and juice of 1 orange
1 tablespoon finely chopped red onion
1 tablespoon white wine vinegar
Salt and pepper to taste

Method

Arrange salad ingredients in a large bowl.

Whisk dressing ingredients together and pour over salad.

Toss gently. Garnish with sunflower seeds.

Homemade green pasta

Ingredients

Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
½ cup finely chopped silverbeet, spinach or kale

Method

Bring a large pot of water to the boil ready for the pasta.

pasta dough:
Combine the salt, flour and chopped greens in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.

Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine.  Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.

Place pasta in boiling water and simmer for 4-5 minutes until aldente.

Basil, parsley and sunflower seed pesto

Ingredients

1½ cups of basil leaves (well packed)
½ cup parsley leaves (well packed)
3 tablespoons sunflower seeds
1/3 cup parmesan cheese
1 large or 2 small garlic cloves, crushed
½ cup olive oil
Pinch salt

Method

Pick off leaves of parsley and basil and place in food processor.
Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes until golden.
Place all ingredients into the food processor and process until finely chopped – like a rough paste.
Add oil gradually through the chute, while the motor is running until desired consistency.