... each piece lengthways. Wrap 1 piece of prosciutto around 1 wedge of peach. Top each wedge of peach with a bocconcini ball and basil leaf. Secure stack with a cocktail skewer. Place oil, vinegar and sugar in a small bowl ...
... in batches. To serve, reheat the soup. Pour soup into serving bowls and drop the desired amount of bocconcini into thebowls, allowing them to begin to melt. Season to taste and garnish with extra basil leaves. Categories ...
... sugar in a small bowl, whisking until combined. Drizzle over tomatoes and roast for 12 minutes or until mozzarella has melted and tomatoes begin to blister. Coarsely chop remaining basil and add to pan juices. Season and ...
... -raising flour, 1 red onion, 12 cherry tomatoes, 4 zucchini, 0.5 cup finely grated parmesan, green salad, 250 g mozzarella, 2 tbs olive oil, 6 free range eggs, 0.25 cup chives, 100 g hot salami. Method: Preheat oven to ...
... torn, 840 g whole artichoke hearts in brine, 1 cup parmesan finely grated, 60 g baby rocket leaves, 1.5 cup mozzarella grated, 0.25 cup olive oil, 1 tsp caster sugar, 1 tsp sea salt flakes. Method: Preheat oven to 240°C ...
... when oil is ready, add a cube of bread to oil - it should turn golden brown in 30 seconds. Cook mozzarella, in batches, for 2 minutes or until brown all over. Drain well on paper towel-lined tray. Serve croquettes with ...
... perfect light snack for lunch or an appetiser; Ingredients: 160 g artichokes store bought jar and drained, 300 g mozzarella drained, 20 g roasted red capsicum sliced, 16 leaves basil, 1 pinch salt, 1 pinch pepper, 1 tbs ...
... fresh chicken whole, 70 g organic pasta shells, 4 cup chicken stock, 8 slice Turkish bread, 150 g mozzarella cheese grated, 4 cup water, 400 g coleslaw. Method: Remove meat from chicken, discarding skin and bones. Shred ...
... : 1 cup basil leaves, 1 brown onion, 2.5 cup salt-reduced vegetable stock, 0.5 cup white wine, 180 g bocconcini, 0.5 cup olive oil, 1 tbs olive oil, 2 diced tomatoes, 1 tbs small basil leaves, 325 g La Famiglia ...
... of the oil, toss and set aside for 15 minutes to allow the flavours to develop. Meanwhile, drain the bocconcini and slice thickly. Slice the bread on a slight angle and toast or chargrill on both sides until golden ...
... tomato medley, 160 g rocket leaves, 1 pinch black pepper, 2 tsp olive oil, 1 egg yolk, 125 g mini bocconcini, 1 pinch sea salt ground. Method: Preheat oven to 220°C. Halve tomato medley and place cut-side down onto paper ...
... . Repeat with remaining portions. Spread 1/3 cup of shredded cheese onto each base and top with tomatoes, bocconcini and half the basil. Bake for 15 minutes or until cheese is melted. Scatter pizzas with remaining basil ...
... 1 bunch basil, caramelized balsamic vinegar, 1 pinch pepper, 200 g solanato tomatoes, 1 pkt bamboo skewers, 180 g baby bocconcini, 1 pinch pink salt ground. Method: Skewer whole Sweet Solanato tomato, basil leaf and baby ...
... onion finely chopped, 8 large flat mushrooms, 50 g spinach leaves roughly chopped, 1 tbs olive oil, 125 g bocconcini sliced, 4 thick slices crusty bread, 120 g leafy salad mix. Method: Preheat oven to 200°C. Trim stems ...
... filo pastry, 4 free range eggs, 0.5 cup milk, 2 small red onions thinly sliced into rounds, 110 g cherry bocconcini, 60 g baby spinach leaves torn. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 17 x 27cm ...
... -leaf parsley leaves, 1 lime wedges, 0.25 cup extra virgin olive oil, 15 g baby rocket leaves, 8 bocconcini halved, 1 long fresh red chilli sliced, 2 cloves garlic crushed. Method: Process parsley, garlic and oil in a ...
... cup mushrooms sliced, 0.25 cup parmesan finely grated, 60 g spinach leaves, 60 g baby rocket leaves, 2 cup mozzarella grated, 1 tbs olive oil, 2 eggs. Method: Preheat oven to 180°C. Grease and line a 20cm springform cake ...
... 225 g cream cheese chopped, softened, 0.5 bunch continental parsley leaves picked, finely chopped, 1 cup shredded mozzarella. Method: Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray. Remove stems from ...
... thinly sliced, 1 bunch broccolini lightly blanched and chopped, 0.5 tsp hot chilli flakes, 2.5 cup mozzarella shredded. Method: Preheat oven to 180°C. Place each half of garlic bread butter side-up in a casserole ...
... , 3 button mushrooms, 1 small zucchini, 2 tbs extra virgin olive oil, 2 tbs pizza sauce, 0.66 cup shredded mozzarella, 0.25 tsp caster sugar. Method: Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray ...
... sliced, 100 g olives, semi dried tomato spread, chargrilled vegetables, 1 Turkish bread cut into fingers, 150 g mozzarella. Method: Bake in (230-250°C) pre-heated oven for 10-15 mins. Spread Turkish bread with a paste ...
... , 30 g parmesan cheese finely grated, 8 slice fresh sourdough cobb loaf for pan cheese toasties, 1 cup mozzarella cheese grated, 1 tbs olive oil, flaked almonds toasted. Method: Heat oil in a large saucepan over medium ...
... still hot or once it has cooled slightly. Cover. Chill for 2 hours. Form mixture into 12 balls. Push a mozzarella cube into each. Place flour on a plate, whisk remaining egg in a shallow bowl, and place breadcrumbs on a ...
... , 3 spring onions, 6 tbs tomato sauce, 200 g artichoke hearts drained and diced, 60 g goats cheese, 50 g mozzarella shredded, 300 g roasted red pepper sliced, 1 pizza dough ball. Method: Set dough on side to air for a ...
... ricotta, 125 g chargrilled capsicum, 125 g chargrilled eggplant, 125 g semi sun dried tomatoes, 0.5 cup mozzarella grated, 200 g plain black kalamata olives, 2 tsp thyme chopped, 45 g anchovies, 1 clove garlic crushed ...
... portions. Roll out each to a 20cm round and transfer to a pizza tray. Brush with remaining oil. Top with mozzarella, mushrooms and goat's cheese. Bake for 10 minutes or until golden and cheese has melted. Top with rocket ...
... I had on hand. Ingredients: 1 pizza base, 1 tsp butter, 1 tsp olive oil, 1 tsp garlic minced, 200 g mozzarella, 1 tomato, 1 handful ricotta, 1 bunch basil, 1 sprinkle sea salt, 30 ml olive oil. Method: Preheat the oven ...
... tbs extra virgin olive oil, 6 tbs tomato sauce, 0.5 lemon, 1 pinch freshly ground black pepper, 50 g mozzarella, 1 handful basil leaves, 1 small handful fresh rosemary leaves, 1 pinch sea salt ground, 1 pizza dough ball ...
... cut into wedges, green salad, 1 cup baby spinach leaves, 425 g frozen crumbed fish fillets, 0.5 cup mozzarella shredded. Method: Preheat oven to 180°C. Bake fish fillets and sweet potato for 20 minutes or until cooked ...
... a high heat. Place corn chips into oven proof ceramic bowl. Top with pulled pork, tomato salsa and grated mozzarella. Place under grill until cheese has melted and is golden. Remove from oven and serve with guacamole and ...
... to 220°C. Place corn chips in an oven proof ceramic bowl. Top with pulled pork, tomato salsa and grated mozzarella. Place in oven until cheese has melted and is golden. Remove from oven and serve with guacamole and sour ...
... oven to 180°C. Pour passata into an 8-cup capacity baking dish and stir in vinegar. Combine ricotta, pesto, mozzarella and 1 cup parmesan in a bowl. Lay prosciutto on a board. Top with a slice of eggplant, and 2 heaped ...
... cherry tomatoes, 30 cm Picasso Kitchen Pizza Base, 3 tbs olive oil, 1 free-range egg, 1 cup grated mozzarella, 1 tsp salt, 50 g K R Castlemaine Hungarian Salami Mild Sliced, 5 San Marino Smoked Prosciutto. Method: Spread ...