Green Garden Salad With Beacon Mayo

Ingredients:

1. 2 cups frozen Birds Eye Baby Peas.
2. 3 cups mixed lettuce leaves.
3. 2 large avocados, sliced.
4. 1 continental cucumber, sliced.
5. 1 slice lean bacon, chopped.
6. 1/2 cup light sour cream.
7. 1/2 cup mayonnaise.

Method:

1. Cook Birds Eye Baby Peas following packet directions, rinse in cold water and drain well.
2. Arrange mixed lettuce, cooked peas, avocado and cucumber in a serving plate.
3. Cook bacon in a frying pan until crisp. Combine sour cream and mayonnaise  add bacon and serve with salad.

Tagliatelle with Pancetta, Parmesan and Basil

Ingredients:


     Tagliatelle:

1.     300g plain flour.
2.     Pinch of salt.
3.     3 eggs.
4.     2 egg yolks.
5.     20ml extra virgin olive oil.

Sauce:

1. 4 eggs yolks.
2. 150g grated Parmesan cheese.
3. 2 table spoons olive oil.
4. 200g Pancetta, sliced into thin strips.
5. 2 garlic cloves, bruised.
6. 1 cup basil leaves.
7. 100g pine nuts, toasted.
8. Zest of 1 lemon.

Char Grilled  Asparagus:

1. 2 table spoons olive oil.
2. 1 bunch asparagus, woody ends removed.
3. 4 table spoons balsamic vinegar.
4. 2 table spoons extra virgin olive oil.
5. 1 tea spoons lemon zest.

Method:

1. For pasta, place flour and salt in a food processor and plus the loosen. Add eggs, yolks and oil and process until mixture is firm but crumbly. Turn onto a floured surface and bring dough together. Knead dough for 2-3 minutes or until smooth and an even consistency. Wrap in plastic wrap and rest for 15 minutes.
2. Divide dough into 2 pieces and shape into discs.  Lightly flour disc and using the widest setting pass a disc through a pasta machine. Repeat process 3 times on each seating until rollers are at the second smallest setting.    
3. Pass pasta sheets though tagliatelle setting and rest 5 minutes to dry.
4. For sauce,combine eggs, yolks and Parmesan in an bowl and season with salt and pepper to taste.
5. Place a drying pan over a high heat, add Pancetta and garlic and pan fry until Pancetta is crispy and garlic begins to color. Discard garlic and remove pan from the heat.
6. Bring a large saucepan of salted water to boil and cook pasta for 2 minutes or until al dente. Drain well and add to Pancetta pan.
7. Add eggs mixture and toss gently until sauce is cooked, being careful to curdle the sauce.
8. For asparagus, heat oil in a frying pan over a high heat, add asparagus and cook for 2-3 minutes turning occasionally. transfer to a bowl, add balsamic vinegar, oil and lemon zest and toss to combine.
9. To serve, stir basil leaves, pine nuts and lemon rind into pasta and spoon into serving plate. Arrange asparagus on the plate, garnish with grated Parmesan  lemon zest and a drizzle of extra virgin olive oil.

Pizza Margherita

Ingredients:

500g pizza dough.
Tomato paste.                                              
Couple of cloves garlic, sliced.
Splash of olive oil.
Ripe tomatoes,sliced.
Perfect Italiano Pizza Plus.
Fresh basil leaves.
Seasoning to taste.

Method:

1. Preheat oven to 250C.
2. Roll out the dough thinly and spread with a little tomato sauce.
3. Mix the garlic with the oil.
4. Lay a few slices of tomato on the base and drizzle with a little oil. Add the Perfect Italiano Plus, sprinkle with basil leaves and season taste.
5. Cook in oven for about 8-10 minutes until base is cooked and crisp.

Pizza Ships

Ingredients:

12 small white par-baked bread rolls, halved 
2x50g sachets tomato and herb pizza sauce
1 cup reduces-fat pizza cheese
225g can pineapple pieces in natural juice, drained, chopped
2 sticks cabanossi, sliced
1 small green capsicum, finely chopped.

Method:

1. Preheat oven to 200C ( 180C can forced-oven ). Line two baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
2. Sprinkle roll with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
3. Bake for 10 minutes or until cheese is melted and golden. Serve.

Basic Pizza Dough

Ingredients:

400ml lukewarm water
14g fresh yeast or 1x7 sachet or dried yeast
15g caster sugar
700g "00" flour, plus extra for dusting
30g gluten flour, optional
30g table salt
60ml extra virgin olive oil
50ml mil.

Method:
Step 1: Add two table spoons of the water to the yeast and massage it into a paste with your fingers. Add the remaining water and the sugar and stir to combine.
Step 2:  Tip flour, or gluten if using and salt into the bowl of an electrical mixer with the dough hook attached. Turn mixer onto low speed and add yeast mixture. Let it mix for two minutes until the dough comes together. Add oil and milk and mix for another 4minutes until smooth and elastic.
Step 3: Lightly dust a clean work surface with flour. remove dough from the mixer, scraping the dough hook. Knead the dough for a couple of minutes, dusting with more flour when necessary. Shape the dough into a ball.
Step 4: Lightly dust a clean chopping board or baking sheet with flour. Place the dough on the board and and cover with a clean tea towel and leave in a warm drought-free place to prove for 10-15minutes.
Step 5: Cut the dough into 120g portions and roll into balls. Cover with the tea towel and set aside on the floured board to rise for another 30 minutes or doubled in a size.

Pizza Dough

Ingredients:

3 cups (400g) plain flour.
2 tsp dried yeast.
2 tsp salt.
1 cup warm water.
3 tbsp olive oil.

Method:

1. Place flour, yeast and salt in a bowl and mix.
2. Gradually add the water and olive oil and knead by hand for 7-10 minutes until the dough is smooth.
3.  Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or an hour until it doubles in volume.
4. Knead dough gently for a few minutes to remove some air.
5. Divide dough into two and roll out pizza bases. Sprinkle a little flour on the bench before rolling to prevent dough from sticking.

Tips:

For a delicious crunch base sprinkle polenta onto the kitchen bench instead of flour, when rolling out the pizza dough.