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one dish meals (Ham & Pepperoni Stromboli ((½ the Pizza Dough recipe,…

- - - - Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm.
        
        Spread the tomato sauce over the dough, leaving a 2cm border around the edge. Sprinkle the Perfect Pizza evenly over the sauce. Place a row of pepperoni and a row of ham over the cheese and scatter the basil leaves on top.
        
        Tuck in the two short ends and roll the Stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking tray lined with baking paper and leave to rise for 30 minutes.
        
        Preheat the oven to 220C.
        
        Brush the oil over the dough, sprinkle with parmesan and bake for 25–30 minutes until well risen and golden brown.
        
        Cut into thick slices to serve.
    - - ½ the Pizza Dough recipe
      - ¼ cup Homemade Pizza Sauce
      - ⅓ packet of Perfect Italian Perfect Pizza
      - 8 slices salami
      - 4 thin slices of ham
      - a handful fresh basil leaves
      - sea salt and pepper
      - 60g Perfect Italian Parmesan, grated
- - - - Dough Ingredients:
      - 1⁄2 pack active dry yeast
      - 3⁄4 cups warm water
      - 1 1⁄2 tsp vegetable oil
      - 1⁄2 tst salt
      - 1 cup High grade flour
      - Sauce:
      - 1⁄4 cup tomato sauce
      - Toppings:
      - Bacon 50g
      - Beef mince 50g
      - Onion ¼
      - Pepperoni 50g
      - Mozzarella 100g
- - - - the rest
        
        Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
        
        Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
        
        Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat, taste and season with salt and pepper as required
        
        To make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
        
        Strain the milk mixture through a fine sieve into a large jug. Discard solids.
        
        Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
        
        Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
        
        Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat, add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
        
        Preheat oven to 180°C.
        
        Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella.
        
        Bake in preheated oven for 40 minutes or until cheese melts,
        
        is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
        
        Cut the lasagne into 8 portions and serve with mixed salad leaves
    - - tsp olive oil
      - 1 brown onion, halved, finely chopped
      - 2 garlic cloves, crushed
      - 750g beef mince
      - 2 x 400g cans Italian diced tomatoes
      - 125ml (½ cup) dry red wine
      - 55g (¼ cup) tomato paste
      - satlt and freshly ground black pepper
      - olive oil to grease the baking dish
      - 4 fresh lasagne sheets
      - 55g (½ cup) grated
    - - milk
        
        1 brown onion, halved, coarsely chopped
        
        8 fresh parsley stalks
        
        8 whole black peppercorns
        
        4 whole cloves
        
        2 bay leaves
        
        60g butter
        
        50g (1/3 cup) plain flour
        
        70g (1 cup) grated Perfect Italian Parmesan
        
        pinch ground nutmeg
        
        salt and ground white pepper
- - - - Heat a good splash of olive oil in a large, lidded frying-pan and fry onion and garlic until soft. Add vegetables and herbs and fry until just soft and carrots are caramelising a little on the edges.
        
        Add mince and brown, stirring through the veggies, ensuring everything is well blended. Add mustard, tomato paste, Worcestershire sauce and a few hearty grinds of black pepper.
        
        Add stock and allow to simmer, covered, for a good 30 minutes. You may need to add a little extra water. Stir occasionally. Taste and season with salt and pepper if required.
        
        Pour pie filling into an ovenproof dish and allow to cool.
        
        Preheat oven to 180 °C.
        
        Lay pastry over pie filling, crimp the edges, and make little cuts with a sharp knife to let steam escape while cooking. Brush pastry with beaten egg or milk and bake for around 30–40 minutes until golden.
        
        Serve with creamy mashed potatoes. Flash these up a little with finely chopped fresh parsley mixed in at the last minute. Or try fresh green beans and a knob of sage-scented butter
- - - - 4 tablespoons unsalted butter
      - 1 heaping cup chopped shallots
      - 6 cups low-sodium chicken broth, best quality
      - 6 ears fresh corn (white or yellow are both fine, but yellow makes for a prettier soup)
      - 1-1/4 teaspoons kosher salt, plus more to taste
      - 1/2 teaspoon freshly ground black pepper
      - 1-1/2 tablespoons finely chopped fresh basil, for garnish
      - 1-1/2 teaspoons finely chopped fresh thyme, for garnish
    - - Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
        
        Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
        
        Off the heat, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dishtowel so it won't splatter.) Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it's too thick, thin it with water or chicken stock; if it's too thin, cook over medium heat until thickened.
        
        Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn's natural sweetness). Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold
- - - - Method:
        
        2 more items...
        
        Mahkani Sauce:
        
        2 Tbsp butter (or ghee)
        
        3 cloves garlic, peeled and chopped
        
        1 cm ginger, grated finely
        
        1 tsp each: coriander, turmeric, garam marsala,
        
        ½ tsp chilli powder (or to taste)
        
        ½ tsp paprika
        
        1 cardamom pod, split and crushed
        
        400g can crushed tomatoes
        
        1 tsp lemon juice
        
        25g unsalted butter
        
        100ml cream
        
        Fresh coriander to garnish
      - 5 cloves garlic, crushed
        
        2 cm ginger, finely grated
        
        ½ tsp paprika
        
        1 tsp chilli powder
        
        ½ tsp salt
        
        ½ tsp (heaped) of each: ground coriander, cumin, turmeric and garam masala
        
        2 tsp lime (or lemon) juice
        
        1 cup natural yoghurt
        
        2 Tbsp oil
- - - - 40 gms Mainland Butter
      - ½ cup flour
      - 2 cups hot milk
      - Sea salt & cracked pepper
      - 1 tablespoon whole grain mustard
      - 200 gms macaroni pasta cooked al dente
      - 1 ½ cups Mainland Noble Cheese, grated
      - 200 gms chopped ham or cooked bacon
      - 1 tablespoon fresh chopped parsley, optional
      - 2 tablespoons Panko crumbs