Last updated 29 July 2010
© Queens Park Residents 2010
Hosted by Namehog
Red Onion and Courgette Pizza
INGREDIENTS (Makes 2 medium pizzas)
2 ready made pizza bases (or make your own)
2 red onions thinly sliced
2 tbsp olive oil
2 large courgettes thinly sliced
Salt and ground black pepper
Fresh nutmeg grated
115g semi-
6 sun dried tomatoes in oil (snipped into small pieces)
Dried oregano
Extra olive oil to sprinkle (optional)
DIRECTIONS
- Preheat the oven 200C gas mk6
- Gently fry the onions in half the oil for 5 mins
- Add the courgettes and fry for another 2 mins
- Season and add the nutmeg to taste
- Spread the pizza bases with the vegetable mixture, dot with cheese tomatoes and oregano
- Sprinkle over the extra olive oil to taste and bake for 15 mins until golden and crisp
Please send us your recipes
Chocolate, Banana and Rum Sponge Pudding
INGREDIENTS (serves 4-
75g dark chocolate (chopped)
150ml milk
2 tbsp dark rum
150g gingerbread crumbs (slightly dry)
50g butter
2 tbsp light brown muscovado sugar
2 large eggs separated
2 bananas mashed
Vanilla ice cream to serve (optional)
DIRECTIONS
- Put chocolate in a saucepan with milk and rum
- Melt chocolate over a gentle heat
- Bring to the boil and pour mixture over the ginger bread crumbs
- Mix well and leave to stand for 30 mins
- Soften butter and beat with the sugar until light and fluffy
- Beat in the egg yolks, then stir in the soaked crumbs
- Wisk the egg whites until stiff and fold into the egg mixture
- Pour half the mixture into a 13cm greased pudding basin or use individual greased ramekins
- Spoon over the mashed banana or divide equally amongst the ramekins
- Pour over the remaining chocolate mixture
- Cover with grease proof paper and then a layer of aluminium foil
- Steam until set, about 1¼ -
1½ hours
