Having friends and family over for a get-together, brings in such joy and festivity. Try this amazing quick 3 course meal, wow your friends and family and this keeps you out of the kitchen.
Makes: About 12 pieces (per pizza)
Takes: 5 minutes to make
Cooking Time: 10 minutes
Pizza bases – 2 large
Pesto – 4 tbsp (red or green)
Red pepper/green peppers – 4, cut into thin strips
Cherry tomatoes – 4
Diced chicken breast – 200g
Black olives – 16 (approx)
Cheddar cheese – 30 g, finely grated
Mozzarella cheese – 125g
Preheat the oven @ 200 degree Celsius. Oil the baking tray lightly and put the pizza base on the tray, then top the base with the red and green peppers, cherry tomatoes and the chicken. Can add any other toppings as required. Sprinkle the cheddar and the mozzarella cheese over the pizza and bake for 10 minutes until it is crisp and golden. Cut each pizza into about 12 pieces or as desired and serve hot.
Note; If you want to make a vegetarian option you can avoid adding the chicken as the topping and can alternate with mushrooms or corn.
Sausage And Pasta Bake
Takes -:15 minutes to make
Cooking time: 35 minutes
Olive oil – 2 tsp
Unsalted butter – 15g
Mushrooms -250g, diced
Onion – 1, peeled and finely chopped
Garlic – 2cloves, peeled and finely chopped
Plain flour – 30g
Milk – 500 ml
Pasta – 300g
Beans – 250g
Sausage – 8
Cheese – As required
Parsley – freshly chopped, optional
Preheat oven @ 190 degree Celsius. Heat oil and butter in a pan and once it is hot add the chopped onions, garlic and the mushrooms and sauté this for 10 minutes. Before the mushroom is cooked completely add the beans and cook till done. In another pan add little butter and put in the flour and cook for a minute, to this pour in the milk and simmer for 10 minutes until the sauce is nice and thick.
Keep on stirring so that no lumps are formed. Meanwhile cook the pasta as per the packet instructions, drain and put the pasta into an ovenproof dish. Add the vegetable mixture and the white sauce mixture in to the ovenproof dish. Stir all these gently so that everything is mixed well. Sprinkle the cheese and the parsley over the top. Bake it in the oven for 15 minutes until golden.
Coconut Rice Pudding
Takes: 20 minutes to cook
Pudding rice – 150 g
Coconut milk – 400ml
Milk – 200 ml
Vanilla extract – 2tsp
Caster sugar – 2 tbsp, as required
Can serve with fresh fruit e.g.: mango or honey
Wash and drain the rice. Place the rice, coconut milk and the milk into a pan, bring to the boil. Reduce the heat and simmer gently for 20 minutes, stir this intermittently. Put in the vanilla extract and the caster sugar, combine this well. Serve in little bowls topped with fresh mango or a drizzle of honey. This dessert can be served hot or cold as preferred.