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Top 5 dishes made from ball mozzarella
1 . Heritage Tomato and mozzarella salad
Heritage Tomato and mozzarella salad
Heritage tomatoes grown in the Isle Of Wight are seriously special. Different colours, texture and flavour. They are sunshine on a plate 🍅
Ingredient
500 g
heritage tomatoes
Cooking instructions
* Step 1
Make sure the tomatoes are at room temperature. Thinly slice and lay on a serving platter.
* Step 2
Tear the mozzarella and place amongst the tomatoes. Season well with salt and pepper, then drizzle with red wine vinegar, if using and olive oil
Note: if there is a photo you can click to enlarge it
2 . Just Lasagne, my way
Just Lasagne, my way
Almost everyone I speak to says “my mum makes the best lasagne”. I say the same about my mum’s. Hopefully one day someone will say the same thing about mine...
Ingredient
2 cloves
garlic finely chopped
500 g
beef mince
80 g
smoked pancetta
200 mls
red wine
1 tin
quality chopped tomatoes
1 tbsp
tomato purée
1 tsp
chopped oregano
sheets
Dried pasta
300 ml
creme fraiche
1 tbsp
milk
A few
fresh basil leaves
Cooking instructions
* Step 1
Add the onion, carrot, celery and garlic to a pan and fry in olive oil over a medium heat until soft
* Step 2
Turn up the heat and add the pancetta and fry for 3 minutes. Then add the beef and fry until brown all over. Then add the red wine and cook until reduced by half.
* Step 3
Add the chopped tomatoes, the tomato purée, the bay leaves, oregano, salt and pepper. Reduce the heat to low and cook for 2 hours. Check every 30 minutes and add water to keep the mixture loose.
* Step 4
Once the ragu is cooked, preheat the oven to 180 degrees and then make the white sauce by mixing 2 handfuls of grated Parmesan cheese with the creme fraiche, 1 tsp grated nutmeg, 1 tbsp milk and a pinch of black pepper.
* Step 5
Now prepare to layer the lasagne. Start with a thin layer of ragu (and a few chopped basil leaves), followed by a layer of pasta sheets, then a layer of white sauce and a sprinkling of cheddar cheese and/or some mozzarella. Repeat the layers until you run out of mixture (the final layer should be white sauce).
* Step 6
Top the lasagne with a sprinkling of cheddar, Parmesan and mozzarella and place in the oven for 1 hour, until golden brown.
Note: if there is a photo you can click to enlarge it
3 . Peach perfect pizza
Peach perfect pizza
Using leftover weekend pizza dough, a store cupboard tin and leftover fridge bits created this (and my new favourite) recipe. I used homemade wild garlic pesto, chorizo, tinned peaches and a few other bits and pieces. Flavours compliment eacother beautifully and it was so quick and easy.
Ingredient
250 g
(roughly) Pizza dough
1/2
sliced red onion
1/2 tin
sliced peaches
5/6 slices
chorizo
Pinch
chilli flakes
Handful
chopped coriander to finish
Handful
chopped rocket to finish
Cooking instructions
* Step 1
Preheat oven to highest temp.
* Step 2
Mix 1 minced garlic into the dough and roll out to desired size. Brush the sides/crust with olive oil.
* Step 3
Spread the pesto. Add the onions, chorizo, cheddar, then the peaches. Then shred your mozzarella ball and scatter your pizza with it and the chilli flakes.
* Step 4
Pop into the centre of the oven for 10 to 12 mins or until how you like it.
* Step 5
Scatter pizza with coriander and rocket, serve with a side salad and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Cauliflower base pizza!
Cauliflower base pizza!
I LOVE this recipe and make healthy pizza at least once a month. It's so great to have a meal that would normally be considered a 'treat' but to know that I am using healthy ingredients and cooking from scratch! You can top with whatever you like :)
Ingredient
6 tbsp
water
6 tbsp
almond meal
2 tbsp
chia seeds
4 tbsp
tomato puree
Handful
grated cheddar
1/3
ring chorizo
Cooking instructions
* Step 1
Blend your cauliflower until rice-like. Add the almond meal, chia seeds, oregano, chilli and water and blend until smooth(ish).
* Step 2
Use a baking tray or pizza tray. Cover with non-stick baking paper and a light layer of vegetable oil. Pour over the blended cauliflower and smooth out with the back of a spoon. Thickness depends on how thick you like your pizza! I prefer a thinner base, which also cooks more quickly in the oven.
* Step 3
Bake at 180 degrees for approx 7 minutes, then remove from the oven and flip the base over. This is a bit tricky - I find that the easiest way is to slide the base off of the tray using the baking paper. Put a new later of baking paper down and then turn the base upside down onto the new sheet of paper. This is the easiest way to turn the base without it breaking!
* Step 4
Bake for another 5-7 minutes, until the base starts to crisp.
* Step 5
Now remove from the oven and add your tomato puree, chopped tomatoes and mozzarella cheese.
* Step 6
Return to the oven for a couple of minutes, until the cheese is beginning to melt. Then add your other toppings - I like chorizo (finely sliced), ham and pineapple. Spread these evening over your base and top with grated cheddar.
* Step 7
Return to the oven, but this time on grill setting. Grill until your toppings begin to crisp. Remove from the oven and ENJOY!
Note: if there is a photo you can click to enlarge it
5 . Aubergine parmigiana
Aubergine parmigiana
A healthy, easy veggie bake recipe delicious on its own or with extra veg & bread
Ingredient
400 g
can tomatoes
100 g
(ball) mozzarella
1 tablespoon
tomato purée
1 clove
garlic
1 tsp
sugar
2 tbsp
pesto
Cooking instructions
* Step 1
Slice the aubergine and fry until golden then set aside
* Step 2
Fry the garlic and add the tomatoes, purée, sugar and herbs. Season with salt & pepper to taste. Simmer for 20 mins to thicken then stir in the pesto.
* Step 3
Heat the oven to 200 degrees
* Step 4
Place half the tomato mixture in an oven dish then add the aubergines and basil then the rest of the tomato mix
* Step 5
Slice the mozzarella and place over the top and sprinkle with grated cheese
* Step 6
Bake for 30 minutes until bubbling
Note: if there is a photo you can click to enlarge it
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