Healthier cooking enjoyment

Gluten Free Pizza

Recently, while away on holiday I made the pizzas above. The basic ingree ingreedients are:

• A packet of Nature's Choice Pizza Mix
• A Cook Me Pasta Mix
• Yeast - one packet
• Olive Oil
• Woolworths Pizza Base Toping
• Mozerella Cheese

The instructions are quite simple:

• Start by preparing the base as per the instructions on the pizza mix
• Let the dough stand to raise and then bake as per the instructions on the pizza mix
• Add boiling water to the Cook Me Pasta Mix and let is stand
• Open the tin of tomato base and spread over the pizzas
• Spoon the hydrated veggies onto the prepared pizza bases
• Grate mozerella cheese over and put in oven until the cheese is melted
• Enjoy!

Gluten Free Spinach Pie

Made the Gluten Free Pie Crust for a spinach pie.
Crust:
- Beat two eggs, vinegar, olive oil, 5ml each salt and paprika
- Added the packet of Nature’s Choice Gluten Free Pie Crust
- Stirred and added cold water until soft texture
- Sprayed a Pyrex dish with non-stick; spooned dough in and spread evenly to all sides and bottom of dish

Started with the filling:
- Sautéed a sliced onion, packed of sliced mushrooms and like-it-lean bacon
- Added packed of washed spinach and simmered
- By time the crust was ready, spooned in layers of soft cooked spinach leaves and mixture of onions, mushrooms and bacon
- Interspaced layers with grated parmesan cheese and some paprika
- Grated mozzarella cheese on top
Placed in oven at 200°C for 30 minutes and served — voila!

Braaipap-and-veggies casserole

I made a big pyrex bowl of braaipap (coarse mielie) yesterday in the microwave and smoothed the extra into a pyrex tart dish for a pap-tart of some kind. Last night a browsed on Internet and found some great Vegan recipe ideas. I bought a variety of fresh veggies last weekend, which needed to find their way into cooking. So, I combined ideas from a Roast Polenta Easy Dinner and a Veg and Peanut Soup.

Ingredients:

• Left over cold braaipap (instead of polenta) cut into strips and then diced.
• Carrots washed, tips cut off and sliced into pennies.
• Leeks washed and sliced into pennies.
• Baby gem-squashes washed, tips cut off and sliced into quarters.
• Robertsons Mediterranean vegetable seasoning
• Ina Paarman liquid stock sachets x3: vegetable, chicken and fish
• Mozarella & Tussers cheese
• Spray & Cook

Took a ±21cm radius pyrex casserole and sprayed the inside with Spray & Cook. Layered the veggies and pap, adding seasoning. Squeezed the 3x sachets of stock out on top and grated the mozarella cheese. Placed the lid on the casserole and placed in a pre-heated (190º degrees C) oven for 45 minutes. Took out, grated the Tussers cheese and placed back in oven for cheese to melt. Serve hot.