For the past while I’ve been fixated on adding olives, feta and pesto to nearly all my savoury meals. Everything tastes better with olives/feta/pesto right? Well, yes and no. After realizing that my last three meals had included all these ingredients I decided it was time to branch out again.
So, I present to you pizza without the OFP combination.
The base spread is tomato salsa with left over Guacamole, topped with chargrilled capsicum, red onion, chillies, cheddar and mozzarella.
A delicious combo. I didn’t miss OFP one bit.
For general pizza making instruction view:
Broccoli or Mushroom Simple Pizza
For other yummy pizza toppings view:
Zucchini and Onion Pizza.
Potato and Leek Pizza
Pumpkin and Ginger Felafels
Here is another lovely recipe I was emailed by Marie (from Traits).
I really enjoyed them as burger patties even though I’m a little uncomfortable with the taste of ginger. It won’t replace my standard comfort burger but it will be a nice change when I feel like going a little more gourmet.
I’ve included Marie’s email text below as I love the way she writes. If you have recipes for me to try email them to me at Kim@WhatKimAte.co.nz.
Pumpkin and Ginger Felafels
“Here is a recipe from Allyson Grofton (food in a minute lady).
We had them just as described but I think would be magic as burger patties! (and can be a change from the regular tofu patty.)
– 250gms firm pumpkin
– 425 gm can cannellini (butter) beans. Drained
– 2 tsp minced fresh garlic
– 1 tbsp minced fresh ginger
– 1 tbsp chopped fresh chilli
– 3 cups fresh bread crumbs
– oil for frying
– 200 gm tub hummus
– 1/2 cup yoghurt
– mango salsa ingredients
Mix the hummus and yoghurt together – cover and back to fridge
In a bowl combine all the mango salsa ingredients – cover and back to fridge
Peel & cook pumpkin in a little boiling water, drain and then put back into pan to dry it out – a couple of minutes, just to its not too wet. In a processor (I don’t have one so I used a potato masher) cannellini beans, garlic, ginger, chilli and 1/2 breadcrumbs.
Season with salt and pepper.
Mould into 12 patties (or burger sized patties) and roll in remaining breadcrumbs.
Fry with a little oil until golden and heated through, keep warm while others are being cooked.
Serve as it or with a plain salad or make mega burgers!
Andrew loves this and I’m looking forward to getting out the barbie and making these bad boys in summer. Keep up the great blog!
I tend to avoid fruit with savoury foods. When people put sultanas in salads I consider them ruined.
Marie from Traits sent me a recipe for Pumpkin and Ginger Felafels (recipe soon) which is served with a mango salsa. She assured me that she too generally avoids fruit in savoury food but that the mango salsa works “oh so very well”.
Keen but still a little doubtful I made the salsa as a dipping sauce to serve with samosas.
It works so very well. Yum. Thanks Marie!
- 425 gm can mangoes. Drained and chopped
- 2 spring onions (white and green) cut finely
- 2 red chillies de-seeded and sliced finely
Combine ingredients. Done.
Cannellini Bean Salad with Capers, Chili and Parsley
This salad has a strong, tart taste and the chili adds extra lip tingling enjoyment.
It’s good as a side-salad.
It’s good as a main
I just added a little canned tuna to bulk it out.
Guess what I’m having for lunch tomorrow?
Bean salad recipe
- 1T olive oil
- 2T salted capers
- 1 can cannellini beans
- 3T lemon juice
- 1/2 C chopped Italian parsley
- 1 large red chilli, seeded and chopped
- 1 tomato, roughly chopped
- 1 garlic clove, crushed
- sea salt and cracked black pepper
Put it all in a bowl, toss well and let sit at least an hour before serving.
Thanks to my friend Jackie for this recipe.