20th October - Freshers flu! and CATCH UP!

So what happened between 9th oct and now....I caught a very bad cold and cough from the students!!

I managed to go for 3rd session last Monday but cancelled the Thurs session and went to bed at 7pm.

The 3rd session was homemade pizza v bought basic pizza and different toppings

Sorry Anne I failed to finish your letter challenge last week but here is the Margerihta potato base recipe

MARGHERITA (potato base) PIZZA FOR 4

RECIPE

For base

6 large potatoes (peeled and diced)

6 spring onions ( finely chopped)

2 eggs (beaten)

Salt and pepper

Fry light

For Topping

2 garlic cloves or puree

1 onion (finely chopped)

350g tin or packet tomatoes

1 tsp sugar

150g basil leaves (chopped)

Mozzarello cheese or cheddar cheese (grated)

Salt and pepper

METHOD

1. Boil potatoes until tender, drain and mash. Leave to cool slightly

2. Place mash potato, spring onions and 1 egg in bowl, season and mix with your hands. Leave to chill so mixture is firm

3. Prepare topping. Place all ingredients except cheese in saucepan and simmer until mixture thickens 15-20mins Season and remove from heat

(Both potato base and topping can be made the day before)

Preheat oven 200C /gas 6

4. Line  baking sheet with baking parchment

5. Place potato mixture in centre and press down and make base about 10”/25cm circle  

6. Beat remaining egg and brush over base, then spray fry light and bake for 10-15mins until lightly brown

7.Spread topping mixture over the base, add cheese, return to oven for another 6-8mins until cheese has melted. Take out of oven and scatter some basil leaves and cut into wedges and serve

CHANGING THE POTATO BASE

·         Use sweet potato, swede or butternut squash instead

·         Swap the spring onions for chopped herbs

·         To make it hot add chilli flakes!

DIFFERENT PIZZA TOPPINGS to add before cheese

·         VEGGIE SUPREME – sliced peppers, courgettes, mushrooms, spring onions and sweetcorn

·         FUNGHI – sliced mixed mushrooms

·         MEDITTERANEAN – sliced peppers, black olives, and mixed herbs

·         CHICKEN DELUXE – 70g cooked shredded chicken per person, sweetcorn and sliced peppers

·         HAWIIAN – 80g diced ham per person, fresh pineapple or canned pineapple chunks added after cooking