Broccoli pizza bases with field mushrooms and blue cheese
Introduce more veggies into dinner with these healthy broccoli pizza bases.
Broccoli pizza base:
1 medium broccoli (240 g), coarsely chopped, including stem
⅓ cup (40g) almond flour
¼ cup (40 g) finely grated parmesan cheese
⅓ cup (100g) tomato paste
½ cup (60g) mozzarella
4 field mushrooms
½ punnet of cherry tomatoes
olive oil spray
30 g rocket leaves
80g blue cheese
2 slices of prosciutto
Preheat the oven to 200°C (180°C convection) and line a baking sheet with parchment paper.
To make the base, place the broccoli in a food processor and pulse until it has a fine, rice-like texture. You will need two cups of broccoli rice.
Place the broccoli, almond flour and eggs in a bowl and season to taste, mixing until well blended. Place the mixture on parchment paper and form an oval base by flattening the mixture with your hands until 5mm thick.
Place mushrooms and tomatoes on a separate platter and spray with oil. Bake both platters for 10-12 minutes or until the base is lightly browned and firm and the mushrooms are tender. Leave to rest for five minutes, then invert the base onto a baking sheet and peel off the baking paper.
Spread base with tomato paste and top with roasted mushrooms, tomatoes, sprinkle with mozzarella and bake another eight to 10 minutes or until cheese has melted. Top with arugula, blue cheese and prosciutto. Before cutting into wedges and serving hot.
Cream cake with hot chocolate sauce
This awesome dessert is always a hit and if you’re short on time, just buy a good quality chocolate cake and fill it with pistachio ice cream.
250g dark chocolate
250g of butter
⅓ cup of milk
¾ cup caster sugar
¾ cup self-rising flour
⅓ cup cocoa powder
½ cup creme fraiche or heavy cream
100g dark chocolate
750 ml pistachio ice cream
Gently melt the chocolate, butter and milk together in a bowl over a saucepan of simmering water.
Beat the eggs and sugar with an electric mixer until thick and pale. Gently fold in the chocolate mixture. Sift the flour and cocoa over the dough and gently fold to combine.
Pour the mixture into a buttered 23cm cake tin with sides and bottom and bake at 160°C (forced fan 150°C) for 45-50 minutes or until set when cooked. is tested with a skewer. Let cool for five minutes in pan before inverting onto wire rack to cool completely.
Cut the cake in half using a serrated knife and refrigerate until cooled.
For the chocolate sauce:
Heat the cream in a small saucepan until it simmers. Remove from heat and stir in chocolate until melted and smooth. Keep warm.
Just before serving:
Place bottom half of cake on serving platter, spoon frosting over cake to cover and sandwich with top half of cake, pressing firmly to set. At the table, coat the cake with a little hot sauce. Slice and serve immediately with additional sauce.
Recipes and pictures: https://www.dairy.com.au/