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Pork recipes

Pork steaks with cassis raspberry sauce and ginger straws

15 minutes

Fakeaway recipes

Fish ‘n chips with balsamic mayonnaise

30 minutes

Asparagus recipes

Crisp asparagus with healthy creme fraiche mayonnaise

10 minutes

Egg recipes

Classic egg mayo on stacked toasts

15 minutes

Smoked haddock and potato bake

Asparagus, baby marrow and mushroom salad

Curry recipes

Grilled spring vegetables with serrano ham

15 minutes

Pizza recipes

Fold-over pizza

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 40 minutes, plus proving time

Cooking Time 25 minutes

Ingredients

For the pizza dough:

1 x 10 g sachet yeast
500 g flour
2 t salt
1 cup lukewarm water, plus more as needed
1/2 onion, chopped
2 cloves garlic, crushed
2 T olive oil
1 x 400 g can tomatoes
sea salt and freshly ground black pepper
400 g buffalo mozzarella, sliced
150 g chorizo, cubed
4 vine-ripened tomatoes, torn
150 g brown mushrooms, sliced
20 basil leaves

Method

Heat the oven to 180°C.
To make the pizza dough:
Combine the yeast, flour and salt, then add the water, a little at a time, until the dough becomes workable but not sticky. Knead gently for about15 minutes, or until smooth and elastic. Place the dough in a bowl and cover with cling film, leaving it at room temperature to rise to double its size.
To assemble the pizza:
Gently fry the onion and garlic in the olive oil until softened and fragrant. Add the canned tomatoes and simmer for 15 minutes. Season to taste, then remove from the heat and allow to cool completely. Briefly knead the dough again, then roll into a large oval disk.

Spread with the tomato sauce and top with the mozzarella, chorizo, torn tomatoes and mushroom. Sprinkle over the basil leaves, then flip over one half of the dough to cover
the filling. Press the sides firmly together and gently fold over to seal. Transfer to a baking tray and bake for 20 to 30 minutes, or until golden-brown.

TASTE’s take:
Traditionally known as a calzone, this pizza-cum-pie oozes melted cheese, spicy sausage and sweet tomatoes. With a small salad, it makes the perfect light supper and, of course, leftovers are wonderful lunch box fillers.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pork steaks with cassis raspberry sauce and ginger straws

Fish ‘n chips with balsamic mayonnaise

Crisp asparagus with healthy creme fraiche mayonnaise

Classic egg mayo on stacked toasts

Basic mayonnaise

Smoked haddock and potato bake

Asparagus, baby marrow and mushroom salad

Chicken-and-prawn curry

Slow-roasted pork belly

Grilled rib eye steak

Grilled spring vegetables with serrano ham

Fold-over pizza

Fold-over pizza

Ingredients

Method