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Crispy Pizza - Download PDF


(makes 4 bases)

  • 400g plain flour
  • 100g fine semolina
  • 2 teaspoons table salt
  • 1 1/2 cups warm water
  • 3 tablespoons dried yeast
  • 3 tablestoons light olive oil


  • 1 thin pizza base
  • Light olive oil
  • 1/3 cup grated mozzarella
  • 4 or 5 large bocconcini, torn into chunks
  • 6 tablespoon pesto (commercial or home-made)
  • 1 1/2 cups baby spinach leaves
  • 6 to 8 trips thinly sliced prosciutto
  • Fresh basil leaves
  • Coarse pepper



Combine flour, semolina and salt into large bowl. Dissolve yeast and oil into a small bowl with warm water. Pour water mixture into flour mix until dough is smooth and elastic.
Place dough in a lightly oiled bowl, cover with film and rest in a warm place for 30 minutes. Divide into four portions. Knead for 10 - 15 minutes.
Roll dough to fit the pizza crisper


Preheat oven to 230deg. Place pizza base onto the pizza crisper. Lightly brush or spray pizza base with a little extra light olive oil. Scatter mozzarella cheese onto pizza pase, place bocconcini chunks on top. Place into preheated oven and back 12 - 15 minutes, reducing heat slightly if edges brown to quickly.
Remove from oven, cool slightly, spread on pesto evenly onto the base, top with fresh baby spinach leaves. Arrange prosciutto strips on top, scatter on whole or coarsely torn fresh basil leaves, sprinkle with coarse pepper.
Cut into slices to serve.

Apple and Apricot Pie - Download PDF


  • 6 sheets of sweet shortcrust pastry
  • 16 x large apples peeled and sliced
  • 2 cups dried apricots, chopped
    (or other dried fruit)
  • 6 teaspoons white sugar
  • 2 teaspoons ground cinnamon
  • icing sugar, to dust over


Peel, core and slice apple. Cook in a medium size pot with half the sugar and water.
Bring to boil and simmer until just cooked. Drain and cool

Preheat oven to 200deg. Grease the 28cm pie dish.
Line dish with pastry, trimming edges. Place a sheet of baking paper over the pastry. Half-fill with uncooked rice. Bake for 10 minutes. Remove baking paper and rice. Bake for a further 10 minutes or until pastry is a light golden colour. Set aside to cool.

Combine apple, apricots, cinnamon and the remaining sugar. Spoon into pie case. Brush edges of pastry with water.

Cut 2cm-thick strips from remaining pastry. Arrange in a lattice pattern over the pie.

Bake for 20 to 25 minues or until golden. Dust with ice sugar. Serve warm or cold.

Tomatoes Stuffed with Rice - Download PDF


  • 1/3 cup (75g) brown rice
  • Olive oil spray
  • 1 onion, finely chopped
  • 1 garlic clive, crushed
  • 250g premium beef mince
  • 8 small tomatoes
  • 1 tsp ground smokey paprika
  • Pinch of chilli flakes
  • Salt & freshly ground pepper
  • Tasty cheese, grated


Preheat oven to 200deg
Cut the top of each tomoato off. Set aside. Using a teaspoon, remove the tomato flesh, keep the flesh for the sauce.
Place the tomato shells in the baking dish.

Cook the rice according to packet instructions.

Spray a large frypan with oil. heat over a medium-high heat.
Add the onion, garlic and spices, and cook for 2 minutes until soft.
Add the beef mince and cook for 3-4 minutes or until browned. Stir.

Season with salt and pepper. Spoon the mixture into the tomato shells.
Sprinkle tasty cheese on top of each tomato and replace the tops.
Spray with a little olive oil. Bake for 20 minutes.