Another fast weeknight dinner prepared in minutes! I love the spiciness of the dish and not forgetting it’s just a one pot meal. Who said pasta is boring! Try this and your taste buds are gonna come alive!
Recipe (adapted from Donna Hay magazine)
- 1 can of chilli tuna,drained
- 1/2 cup green capers
- 3 garlic cloves,sliced thin
- 1 tbsp of white wine vinegar
- 1 cup of cherry tomatoes, halved
- chopped parsley leaves for garnish
- 1/2 a cup of diced tomatoes ( canned)
Start with your pasta. Cook it till al dente in salted boiling water.
While pasta is cooking, get a big pan out . Add olive oil and cook the garlic on medium heat till golden then add the capers. Stir for a minute, then add the tuna, cherry tomatoes, diced tomatoes , vinegar, salt and pepper. Stir fry for 2 minutes, check for seasoning then throw in the pasta. Toss till well coated. Garnish with chopped parsley and serve hot. Enjoy another amazing fast weeknight dinner!
Bored of the same dinner? I am! I rush home cracking my head at least 3 times a week figuring out what to cook for dinner..and fast ! I think we should get our kids to be more versatile and relaxed when eating..it doesn’t have to be rice and curry..or rice and fish,..or noodles/spaghetti every day. Give them a break, teach them to enjoy and discover new foods. So how about pizza! 😉 Pizza bianco basically means using white sauce instead of the regular tomato based pizza sauce.
Recipe: (adapted from the Good Food magazine)
- 175g/6oz self raising flour
- 2 tsp oil, plus a drizzle for frying
- 2 garlic cloves
- 4 rosemary sprigs chopped
- 140g/5oz mushrooms sliced ( I used swiss browns)
- 85g/3oz light cream cheese ( I used the regular cream cheese-that’s all I had at hand!)
- 1 egg
- good pinch of chilli flakes
Firstly in a large bowl, mix the flour with the oil, 85ml water and a pinch of salt to make a dough. Tip onto the work surface and knead for 2-3 mins to bring together into a smooth ball. Back into the bowl and cover with a damp tea towel and set aside.
Heat a drizzle of olive oil, in an oven proof frying pan about 22cm wide. Add the chopped garlic and most of the rosemary and let it sizzle for 1-2 mins until it turns golden. Now add the mushrooms and cook for about 10mins on medium heat till golden brown. Season well and transfer to a plate.
Shape the dough into a thin disc about the size of your pan. I used a rolling-pin partially then flattened out the edges with my fingers. Place in the pan and cook on low medium heat till the underside is golden. Flip over with a fish slice and cook for another 4-5 mins.
Heat the grill to high. Season the cream cheese and spread over the pizza . Top with the mushrooms, leaving space in the centre for the egg. Crack the egg into the centre and season it. Place the pan under the grill for 3-4 mins ( not longer or else the egg will dry out) until the white has set but the yolk is still a little runny.
Sprinkle with chilli flakes and remaining rosemary before serving. Serve immediately.
Sunday morning..wanna make something different. This is a kinda posh breakfast which you can put together quite fast with whatever is in the fridge. Kids loved it..who won’t when there’s eggs and sausage in the same pan!
Recipe ( adapted from Donna Hay magazine)
- 4g dry yeast
- 1 tsp castor sugar (superfine)
- 2/3 cups warm water
- 1 1/2 cups superfine ’00’ flour, plus extra for dusting
- 1 tsp salt
- 1/2 tbsp. olive oil, plus extra to drizzle
- 4 eggs
- 2 sausages sliced thin, or you can use 8 slices of rolled pancetta
- 250g cherry tomatoes
- 1 cup (100g) mozzarella ( the recipe actually calls for gruyere which I can’t find anywhere..or you can substitute with edamame)
- 1 tsp dried chilli flakes
- 1/3 cup basil leaves
Preheat oven to 220deg C
Place sugar, yeast and warm water and let it bubble. In another bowl, add the flour, olive oil and salt, mix to combine. Now add the yeast mixture to the flour and bring together to make a dough. Turn out onto a lightly floured surface and knead for about 5 minutes. Place in a large bowl, cover with a clean, damp towel and leave to rise for about 20-25 minutes. ( it depends on weather that day, I left it in front of the heating oven cos it’s kinda cold in the mornings)
Take a deep sided 25cm, square baking tray lined with non stick baking paper. Grease the tray. Roll the dough out on a lightly floured surface to fit the tray. Place in the tray and push the dough to the edges. Crack the eggs in the 4 corners. Top with the sausages and tomatoes. Sprinkle with the mozzarella, chilli flakes, salt and pepper. scatter some torn basil leaves and drizzle with olive oil. Bake for 12-14 minutes or until golden.
Serve 4-5 . Enjoy!