Recently life has been a bit hectic and not normal so even our diet has been disrupted! We end up craving naughty foods but really want something quick. The chocolate bar or packet of crisps call out to me and I give in readily, however today I made this really simple Mexican/Italian fusion pizza!!
Full of taste and cheese!! Yes as most of you know I adore cheese, it is my absolute weakness combined with tomato, I am in heaven!!!
Here is the recipe for a quick tasty fix…
2 Pitta bread toasted lightly
grated cheddar cheese
handful of fresh coriander
For the sauce
half a cup of crushed tomato
1 tsp rapeseed oil
1/2 tsp smoked paprika
sprinkle of dried oregano
salt to taste
In a small saucepan, heat the oil on a low heat with the oregano. Once it sizzles pour in the crushed tomato with the rest of the ingredients
Keep on low, stir well and cook for 5 minutes
Once the sauce is done, spread on the pitta bread, and top with the coriander and grated cheese
Place under the grill until the cheese is melted and then devour!
Growing up we were treated to plantain chips made by our parents. Matoke as we call it, as both my parents were born in Africa. It was prepared, sliced by hand and then deep fried. The result would be a hot soft fluffy chip! I have always loved them and remember my Dad buying packets of these chips in a range of flavours when I was pregnant for me to keep my energy levels up!
It was only last week that I spotted some plantain in our local supermarket. I knew instantly that I wanted to create something with them. So..I peeled them, sliced thinly in a food processor and set out to season and Bake! Yes BAKE! This way they remain healthy and I hardly used any oil! Have a go! It’s so easy and you get fresh hot healthy plantain chips to nibble on, what could be better?
Have a tremendous day! See you tomorrow! Much love D x
2 large plantain, peeled, thinly sliced
1 tsp smoked paprika
½ to 1 tbsp sunflower oil
1 tsp salt or to taste
• Preheat the oven to 200°c/400°f. Line 2 baking trays with greaseproof paper. I used my pizza trays
• In a large bowl put all the ingredients together and gently massage the oil, salt and paprika into the plantain
• Lay the slices of plantain on the tray and place in the oven for 20-30 minutes. Turn them over half way
• They will brown quickly so do keep an eye on them, they will start to crisp up and this will continue as they cool down
• Eat as soon as possible, but they will keep for a day in an airtight container
ELSIE… A a very special lady in my life, who became a surrogate grandmother to me and my brothers. She was one amazing cook and loved baking. Elsie taught me many a thing as well as making scrambled eggs her way! I am so pleased I had the opportunity to ask her as they are extremely yummy!
I’ve added my spicy twist to them, you might wish to keep it like that or just use salt and pepper. This post is also dedicated to my friend Jhuls over @ The Not So Creative Cook as she loves eggs as much as I do. It is because of her this morning, that I decided to make some after seeing her version of scrambled eggs on Instagram at the weekend.
Great start to the week, I’m all ready to go…Much love, D x
2 large eggs
3 tbsp milk
1/3 tsp smoked paprika
Salt to taste
1 tbsp butter
Peri peri spice to garnish
Whisk the eggs, milk, smoked paprika and salt together until combined
Warm the butter gently in a non stick saucepan
Once melted, pour in the egg mixture and keep on a low heat. Stirring slowly, as it starts to thicken up you’ll get some lumps of egg and it’ll be a bit more moist. This is the time to take it off the stove
Serve on two slices of warm buttered whole wheat toast. To finish, sprinkle with some peri peri spice mix