Quick Pita Pizzas

These individual pizzas use wholemeal pita pocket breads for speed and simplicity. Recipe makes 4.

Ingredients:

4 oval Egyptian pita pocket breads or similar wholemeal pita pocket breads
1 cup Napolitana-style tomato pasta sauce
4 canned artichoke hearts, drained and quartered
4 anchovy fillets in oil, well-drained
2 teaspoons capers
1/4 cup grated Parmesan cheese
Fresh marjoram sprigs or basil leaves to garnish

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Place the pita pocket breads on a baking tray and bake for 5 minutes.
2. Remove the tray from the oven, then spread the prepared tomato sauce evenly over the warm pita breads. Arrange 4 quarters of artichoke heart on each one. Top each with an anchovy fillet. Sprinkle 1/2 teaspoon capers and 3 teaspoons of grated cheese over each one.
3. Bake the mini pizzas for 5 minutes, or until completely heated through.
4. Serve immediately, garnished with marjoram or basil, if liked.

Tip: Leftover Napolitana-style pasta sauce should be stored, covered in its container, in the refrigerator. When stored correctly it will keep for a few days. For longer storage, transfer to a rigid plastic freezer container, cover and freeze for up to 3 months.

Fruity White Chocolate Bars

Fruity White Chocolate Bars can be made up to a week ahead and kept, covered, in the refrigerator; they can also be frozen for up to two months. Recipe makes about 16 bars.

Ingredients:

2/3 cup slivered almonds
1 1/4 cups Brazil nuts, coarsely chopped
1 1/2 cups desiccated coconut
1 cup chopped dried apricots
1 cup dried currants
1/4 cup all-purpose (plain) flour
8 ounces (250 g) Choc Melts, melted
1/2 cup apricot jam
1/2 cup honey
1 tablespoon icing sugar mixture

Method:

1. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8 x 12 inch (19 x 29 cm) rectangular slab or slice pan; cover base with baking paper.
2. Combine nuts, coconut, fruit and flour in large bowl. Stir in combined hot chocolate, sieved jam and honey. Spread evenly into prepared pan; bake in oven for 45 minutes. Allow to cool in pan before cutting into pieces.

Winter Fruit Crumble

You will need about 2 pound (1 kg) of fresh fruit, cored and diced or sliced, to measure 6 cups for this warming dessert crumble. Recipe serves 6.

Ingredients:

1/2 cup quick oats
1/2 cup packed brown sugar
1/4 cup all-purpose (plain) flour
1/2 teaspoon ground cinnamon
2 ounces (50 g) cold butter, chopped
6 cups cored, diced or sliced apples, pears, rhubarb or a combination
1/2 cup dried fruit medley, or sultanas
1 tablespoon lemon juice
2 tablespoons caster sugar
Thick cream or ice cream, to serve

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Combine oats, brown sugar, flour, cinnamon and a pinch of salt in a bowl. Rub in butter until mixture resembles coarse crumbs.
2. Place prepared fruit and fruit medley in a bowl. Add lemon juice and caster sugar; mix to combine. Pack into a lightly buttered 6-cup baking dish (or 6 x 1-cup individual ramekins). Sprinkle with crumb mixture and press lightly.
3. Bake 40-45 minutes (25-30 minutes for ramekins) until fruit is cooked and topping browned. Serve with ice cream or cream.

Vietnamese Prawn Toasts

Crispy sliced French bread with a delicious prawn topping and sensational sauce. Recipe makes 12.

Ingredients:

1 day-old French baguette
6 teaspoons peanut oil
2 cloves garlic, peeled and halved
4 spring onions
1 teaspoon grated ginger root
1 pound (500 g) green prawns, peeled and vein removed
4 teaspoons cornflour
1/2 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup sesame seeds
Fish Sauce and Lime Sauce:
1 clove garlic, crushed
1 small red chili pepper, seeded and finely chopped
6 teaspoons white sugar
6 teaspoons fresh lime juice
8 teaspoons Vietnamese or Thai fish sauce

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). To make the sauce, mix the garlic, red chili pepper and sugar in a mortar with a pestle, to form a paste. Add the lime juice, fish sauce and 1/4 cup cold water and stir until the sugar is dissolved. Pour into a small serving bowl.
2. Cut the bread diagonally into twelve slices. Place slices on a baking tray and brush lightly with the oil.
3. Combine the garlic, spring onions and ginger in a food processor and mix until finely chopped. Add the prawns, cornflour, sugar, salt and pepper. Mix until finely chopped but not pureed.
4. Spread the prawn mixture over the bread slices. Sprinkle with sesame seeds.
5. Bake for 10 minutes, or until the prawns are cooked. Serve warm with the fish sauce and lime sauce, for dipping.

Tip: The seeds of the chili pepper add extra heat to recipes, so either include them or remove them according to the heat tolerance of your taste buds.

Tandoori Turkey Breasts

If turkey breasts are unobtainable, use chicken breasts. Recipe serves 4.

Ingredients:

1 teaspoon chili powder
1 small piece ginger root, very finely chopped
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
2 teaspoons paprika
Salt and pepper
10 ounces (310 g) natural yogurt
1 tablespoon lemon juice
4 boneless turkey breasts
To Garnish:
Shredded lettuce
Onion rings
Mint sprigs
Lemon wedges

Method:

1. Put the chili powder, ginger, garlic, coriander, cumin and paprika in a large bowl, with salt and pepper to taste. Stir in the yogurt and lemon juice.
2. Place the turkey breasts in a shallow dish and spoon over the yogurt mixture. Cover and leave in the refrigerator overnight.
3. Remove the turkey from the marinade. Cook under a preheated moderate grill for 10-12 minutes on each side, basting frequently with the marinade, until the turkey is cooked through.
4. Arrange the lettuce on a plate, place the turkey on top and garnish with onion rings, mint sprigs and lemon twists. Serve immediately.