Mini spinach and mozzarella pizzas
Makes 12
Prep time 10 mins
Cooking time 15 mins
200g puff pastry
200g ricotta cheese
1/2 tsp dried oregano
1 garlic clove, minced
1 tbsp oil
200g fresh spinach,
chopped
200g baby mozzarella
Sumac, as desired
1. Preheat the oven to 200°C.
2. Line a large baking tray with foil. Roll the pastry until 1cm thick. Cut out 12 discs, about 5cm in diameter.
3. Combine ricotta, oregano, and garlic; season with salt and pepper. Spread on discs.
4. Heat oil in a skillet. Add spinach and sauté for 2-3 minutes. Drain excess liquid.
5. Place mozzarella on pizzas, then top with cooled spinach. Season with salt, pepper and sumac.
6. Bake pizzas in oven until cheese melts and starts to brown, about 8 minutes. Serve immediately.
Chicken nuggets with sour cream dip
Serves 4
Prep time 15 mins
Cooking time 15 mins
60g plain flour
1 large egg, lightly beaten
4 cups cornflakes
2 tbsp olive oil
500g chicken breast,
cut into pieces
120ml sour cream
2 tbsp mild grain mustard
1 tbsp honey
Salad leaves, cucumber and carrot batons, to serve
1. Preheat oven to 180°C.
2. Pour flour in a shallow bowl, and the egg in another. Season both with salt and pepper.
3. Pulse cornflakes and oil in a food processor to make fine crumbs. Season and transfer to a third shallow bowl.
4. Coat chicken, first in flour, shaking off excess; then in egg, letting excess drip off; and finally in cornflake crumbs, pressing slightly to help them stick. Bake until light golden brown and cooked through, 10-15 minutes, turning once.
5. Meanwhile, to prepare the dip, mix together sour cream, mustard and honey and season to taste. Serve the chicken and dip on platters with salad leaves, cucumbers and carrots.
Chicken kofte pitas
Makes 8
Prep time 15 mins
Cooking time 15 mins
4 pitas
Wild rocket or lettuce, for serving
2 medium tomatoes, sliced, for serving
FOR THE CHICKEN KOFTE
500g ground chicken
1/2 small onion, minced
1/4 cup chopped fresh parsley
2 tsp chopped fresh oregano (or
1 tsp dried)
OIl, for shallow frying
FOR THE MINT SAUCE, COMBINE
150ml thick yogurt
2 tsp fresh lemon juice
Small bunch fresh mint, chopped
1 small garlic clove, minced
1. To make kofte, gently mix together chicken, onion, parsley and oregano. Season with salt and pepper. Divide the mixture into 16 portions and gently shape into balls.
2. Heat oil in a shallow pan and fry kofte until cooked through, about 2-3 minutes per side.
3. To serve, warm pitas under the grill or directly over a gas burner, turning occasionally. Halve the pitas and fill each with lettuce, tomato, 2 koftas and some mint sauce.
Bow tie pasta with creamy labneh sauce
Serves 4
Prep time 5 mins
Cooking time 15 mins
350g bow tie pasta
150g fresh broccoli florets
150g fresh mangetout, trimmed
100ml thick labneh
80ml chicken stock
50g Parmesan cheese, grated
1. Cook pasta according to instructions on the package. One minute before the end of cooking time, add broccoli and mangetout. Drain.
2. To prepare the sauce, stir labneh and chicken stock continuously on low heat until you have a sauce-like consistency, about 7 minutes. Stir in Parmesan until melted.
3. Add pasta and vegetables; season with coarse salt and freshly ground black pepper, and toss to combine. Serve immediately.
Spaghetti with turkey meatballs
Serves 4
Prep time 15 mins
Cooking time 25 mins
50g finely grated Parmesan, plus more for serving
1/2 bunch chopped fresh parsley
2 garlic cloves, minced
1 large egg
400g ground turkey
80g plain dried breadcrumbs
1 tbsp olive oil
400ml crushed tomatoes
300g spaghetti, cooked according
to instructions on the package
Fresh basil, to garnish
1. In a bowl, combine Parmesan, parsley, garlic and egg. Season with coarse salt and freshly ground black pepper. Add turkey and breadcrumbs and mix gently. Form into 16 balls.
2. In a heavy pan, heat oil over medium heat. Add meatballs and cook, turning
occasionally, until browned, about 8 to 10 minutes. Add tomatoes; bring to a boil.
3. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, about 10-12 minutes.
4. Add spaghetti and toss gently to combine. Serve with grated Parmesan and basil.
