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COURGETTI WITH BANANA LEAF BAKED COD
Fish 1 sheet of banana leaf (25cm x 25cm) 2 200g portions of cod 1 stick of lemongrass 1 chunk of root ginger 1 clove of garlic Courgetti & Pesto 1 lime 1/2 red chilli 50 g roasted peanuts 1 shot of groundnut oil 1 tsp sesame oil 1 clove of garlic 1 tbsp soy sauce 2 courgettesTry Now
Roast sausages with squash, red onion and crispy sage
Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Scatter the squash, onion wedges and chopped sage in a large nonstick roasting pan that is big enough to take them in a single layer. Drizzle over 2 tablespoons of the oil and toss everything to coat. Tuck the sausages in among the vegetables, then brush with the remaining tablespoon of oil. Roast for 20 minutes, then give everything a quick stir and roast for a further 10-15 minutes, or until the sausages are brown and the vegetables are turning golden at the edges. Meanwhile, heat a little oil in a small pan (enough to just cover the bottom of it). When the oil is hot, drop in a handful of whole, dry sage leaves and fry for a few seconds, until just crisp. Remove with a slotted spoon and drain on kitchen paper. Scatter the fried sage leaves over the roasted sausages and vegetables. Serve with the green veg of your choice.Try Now
Thaw pastry sheet at room temperature 40 min. Heat oven to 400 degrees F. Unfold pastry sheet on lightly floured surface. Roll into 15" x 10" rectangle and place on baking sheet. Prick thoroughly with fork. Bake 10 min. Spread sauce over crust to within 1/2" of edges. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese. Bake 5 min. or until cheese melts. Cut into 8 pieces.Try Now