These fabulously tasty and easy meals are a delight with every bite!
PROSCIUTTO, FIG AND FOUR CHEESE SOURDOUGH PIZZA
Preheat oven to 200°C fan-forced. Cook two
383g Mccain Rustica Sourdough Four Cheese pizzas following pack instructions. Meanwhile, thinly slice 4 fresh figs into rounds. When pizzas are cooked, immediately remove from oven and arrange fig slices and 100g thinly sliced prosciutto on top of each pizza. Season both with freshly ground pepper and then scatter each pizza with ¼ cup torn basil leaves. Drizzle pizzas with a little extra virgin olive oil and balsamic vinegar, if you like. Cut each pizza into 6 slices and serve immediately. Serves 4.
CHOCOLATE AND HONEY MACADAMIA ICE-CREAM POPS
Set aside 1L Woolworths
Honey Caramel Macadamia
Ice Cream for 10 minutes to soften slightly. Transfer to a large bowl and beat with a wooden spoon until almost smooth. Pour into two 4-hole popsicle moulds, tapping on bench to remove air bubbles. Insert sticks and freeze for 8 hours. Run moulds under hot water briefly, then remove ice-creams. Arrange on an oven tray lined with baking paper. Freeze for 1 hour. Combine 400g melted dark chocolate and 2 Tbsp vegetable oil in a medium bowl and mix until smooth. Dip ice-creams into chocolate to coat and return to tray. Sprinkle each with
1 Tbsp chopped honey macadamias.
Freeze for 30 minutes or until ready to eat. Serve. Makes 8.
SALMON MISO RAMEN
Heat 2 Tbsp extra virgin
olive oil in a large saucepan over a medium heat. Add
4 minced garlic cloves and
1 Tbsp finely grated ginger. Cook, stirring, for
1 minute. Pour in 1.25L water and 100g sliced shiitake mushrooms. Bring to the boil, reduce heat to low and simmer for 5 minutes. Add 270g Hakubaku Organic Ramen and ¼ cup white miso paste and cook, stirring occasionally, for 8 minutes or until tender.
Stir in 1 Tbsp chilli sauce, ½ tsp sesame oil, 2 cups baby spinach leaves and
2 thinly sliced green shallots. Ladle soup and noodles into 2 bowls. Top each with a piece of grilled salmon fillet,
1 halved boiled egg, sliced long red chilli, extra green shallots, bean sprouts and micro herbs and serve. Serves 2.
GREEK-STYLE CHICKEN TRAY BAKE WITH SALAD
Preheat oven to 180°C fan-forced. Put a 1kg
Woolworths Greek Style
Lemon & Herb Boneless
Butterflied Chicken in a large roasting pan, breastside up. Scatter 600g chat potatoes and 600g
sweet potato, cut into wedges, around chicken with 2 quartered lemons. Roast for 50 minutes. Meanwhile, combine 250g punnet cherry tomatoes, halved or quartered, 2 small lebanese cucumbers, cut into chunks, and 100g crumbled
Greek-style feta in a serving bowl.
Add a pinch dried oregano, 2 Tbsp
extra virgin olive oil and season.
Garnish chicken and roast vegetables with watercress, then serve with tzatziki and tomato cucumber salad. Serves 4.