1 prepared pizza crust (I used a cauliflower crust, omitting the fennel seeds)
1/3 c. chopped parsley
3 garlic cloves, minced
1 tbsp. extra-virgin olive oil
3/4 c. shredded parmesan cheese
1 small lemon, thinly sliced (use a mandoline slicer, if you have one)
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
Combine parsley, garlic, and olive oil in a small bowl. Sprinkle mixture onto pizza crust, leaving a 1-inch margin around the edge. Top with cheese and lemon slices. Bake 8-10 minutes, or until cheese has melted and lemons have softened.
1 small Yukon Gold potato, sliced paper-thin (use a mandoline slicer)
3/4 c. walnuts
1 tbsp. olive oil
salt and pepper to taste
2 oz. wild mushrooms
1 (two-piece) package of whole grain naan
3 oz. shredded fontina or mozzarella cheese
1 tsp. white truffle oil
Preheat oven to 350 degrees.
Bring about an inch of water to a boil in a medium saucepan. Add potato slices, reduce heat to simmer, and cook for 4 minutes, or until just softened. Remove from pan immediately and rinse with cold water. Once potatoes are cool, squeeze out any excess liquid and set aside.
Add walnuts to food processor and pulse until finely ground. Add olive oil and salt and pepper to taste and pulse until well-combined.
Spray a small skillet with cooking spray (I use olive oil in a mister) and heat at medium. Add mushrooms and sauté about 7-8 minutes, or until just beginning to brown. Season with salt and pepper.
Spread walnut mixture onto naan (it will be crumbly, but pressing it onto the naan will help it stick). Add 1/2 of the grated cheese, a layer of potato slices, the remaining cheese, and the mushrooms. Bake in oven for 8-10 minutes or until naan is crispy on edges and cheese has melted. Drizzle each pizza with 1/2 tsp. of truffle oil just before serving.
This traditional beef and Guinness pie is full of flavour and topped with a crisp puff pastry lid. Guinness pie is true comfort food for winter and tastes great with a side serve of hand-cut chips.
3 tbsp vegetable oil
1 kg chuck steak, diced
2 onions, peeled and sliced
3 cloves garlic , crushed
1/2 cup plain flour
1 can (440mls) Guinness beer
2 cups beef stock
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
In a large pot, heat the oil and brown the chuck steak. Set aside.
Add the onions to the pot and cook for 3 minutes until translucent. Add the garlic and cook for a further minute. Return the meat to the pot and sprinkle the flour over the meat. Stir through and cook for 2 minutes.
Pour in the Guinness and beef stock and bring to the boil. Reduce the heat and simmer for 1 1/2 hours, until the meat is tender and you have a thick pie filling consistency.
Preheat the oven to 200°C. Divide the pie filling between four ramekins.
Slice the sheet of puff pastry into four squares. Cut a small cross into the centre of each pastry piece. Place the pastry over the top of each ramekin and gather the pastry firmly around it.
Brush the pastry with egg and bake for 18-22 minutes until the pastry is puffed and golden brown.