Home-made pizza

Ingredients

Lebanese breads

1/3 cup tomato paste

1/2 cup mozzarella cheese

assorted toppings (ham, onion, bacon, chilli, mushroom, corn, chicken, pineapple etc)

sprinkling of oregano

Method

1. spread paste across Lebanese bread
2. add toppings of choice
3. sprinkle cheese and oregano over the top
4. place under grill until cheese is melted (watch carefully as will quick quickly)

Ingredients

• 3 bacon rashers, rind removed, roughly chopped
• 2 carrots, peeled, chopped
• 2 celery sticks, chopped
• 1 desiree potato, peeled, chopped
• 2 garlic cloves, crushed
• 1L (4 cups) Beef stock
  
• 400g can red kidney beans, rinsed, drained
• 400g can chopped tomatoes
• 80g (1 cup) fusilli pasta
• Salt & freshly ground black pepper
• 1/3 cup chopped fresh continental parsley

Method

• Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
• Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
• Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Ingredients

1x medium brown onion

1x medium carrot

1x celery stick

1 x grated zucchini

2x garlic cloves

teaspoon olive oil

glug of balsamic vinegar

500g minced meat

2x can of 400g tomatoes diced

1/3 cup tomato paste

table spoon tomato sauce

500g spaghetti

pinch of oregano, chilli flakes, thyme, salt

Method

1. fry up diced carrot, onion, zucchini, celery, garlic in oil over medium heat until soft. Add mince and break up and stir until brown. Add balsamic vinegar then,
2. Add paste, tomatoes, oregano, chilli, thyme and 1/2 cup cold water, tomato sauce. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
4. Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese.