Pegasus Post: October 15, 2019

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14 Tuesday October 15 2019 Latest Canterbury news at starnews.co.nz PEGASUS POST We’re for local business From Kaikoura, to Christchurch, to Ashburton, we have it covered
PEGASUS POST Latest Canterbury news at starnews.co.nz Tuesday October 15 2019 15 Tasty Bites Moving veges to centre stage No longer the side dishes, the back-up dancers or the understudies, vegetables have earned their place front and centre on the plate as this pizza shows Broccoli margherita pizzas Serves 4 Ingredients 1 x quantity broccoli dough (see following basic recipe) ⅔ cup (50g) finely grated parmesan 300g cherry tomatoes, torn in half and squeezed to remove the seeds ¼ cup (4g) oregano leaves Extra virgin olive oil, for drizzling 2 x 125g fresh mozzarella balls, torn Basil leaves, to serve Finely grated parmesan, plus extra to serve (optional) Directions Preheat oven to 200 deg C. Line 2cm x 30cm round oven trays with non-stick baking paper. Divide the dough in half and press on to each tray to make 2cm x 28cm round pizza bases. Bake for 20min or until firm and slightly golden. Sprinkle the bases with parmesan and top with the tomatoes and oregano. Drizzle with a little oil. Return the pizzas to the oven and bake for a further 20min or until golden. Top warm pizzas with the mozzarella and sprinkle with basil and extra parmesan to serve. Cook’s notes: You can add your favourite toppings to this pizza. Just avoid anything that might make the broccoli base turn soft (such as tomato puree). It’s best to stick to fresh tomatoes with the seeds and some of the juice squeezed out. Try sprinkling over preroasted pumpkin, eggplant (aubergine) or zucchini (courgette). To have these pizza bases on standby for busy days, bake them for the first 20min, then cool, wrap and freeze for later use. Broccoli dough Ingredients 600g broccoli florets (about two heads), roughly chopped (see cooks notes) ¾ cup (90g) almond meal (ground almonds) ½ cup (25g) finely grated Parmesan 3 eggs Sea salt and cracked black pepper Directions In small batches, place the broccoli in a food processor and process until finely chopped. Transfer to a large bowl. Add the almond meal, parmesan, eggs, salt and pepper to the broccoli and mix well to combine. Makes one quantity. Cook’s notes: It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6-8cm of stem is great. Adding extra can make the dough watery. You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem. growing with you June 2018 | 100% Plants For winter wow Cool Choices For Colour & Contrast From swamp to sea views The journey begins with sarah the Gardener $7.90 incl. GST Snap it up Enter our annual Birdlife Photo Competition to win great prizes! clear the air Why groWing indoor PLAnTs is so good for you give it a grow from gArLic To chinese ArTichokes, We hAve your groWing TiPs covered the latest releases into the rose world + rose care through winter The magazine for gardeners who like to get their hands dirty SUBSCRIBE FROM $43. 50* *6 issues/6 months SUBSCRIPTIONS FREEPHONE 0800 77 77 10 WWW.GARDENER.KIWI
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Pegasus Post: October 15, 2019

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