Home
Recipes
Starters & Light meals

Chevin tarts with tomato and thyme caramel

Chevin tarts with tomato and thyme caramel

1 hour

Tian of grilled brinjal, tomato and buffalo mozzarella

Brinjal recipes

Tian of grilled brinjal, tomato and buffalo mozzarella

15 minutes

Gado-gado

Asian recipes

Gado-gado

10 minutes

Bitterballen

Bitterballen

2 hours 30 minutes

Organic avocado and marinated dorado

Avocado recipes

Organic avocado and marinated dorado

Warm Caesar-style roast chicken and potato salad

Leftovers recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Mexican spiced beef strips with tortillas and salsa

Mexican spiced beef strips with tortillas and salsa

5 minutes

Banana and coconut loaf with bacon icing

Banana and coconut loaf with bacon icing

1 hour

Chilled summer squash and basil soup

Soup recipes

Chilled summer squash and basil soup

25 minutes

Salmon fish cakes with summer-greens salad

Salmon fish cakes with summer-greens salad

5 minutes

Christmas caprese wreath salad

Christmas caprese wreath salad

Bubble bread with peaches and buffalo mozzarella

Bubble bread with peaches and buffalo mozzarella

10 minutes

Load more

Bubble bread with peaches and buffalo mozzarella

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

500 g flour
1 t sugar
1 t salt
7 g dry yeast
1 cup lukewarm water
sweet salad leaves
250 G buffalo mozzarella, torn into chunks
2 ripe peaches, sliced
50 g pistachios, shelled
extra virgin olive oil, to drizzle
2 T fresh basil, for serving
Maldon salt and freshly ground black pepper, for serving

Method

Preheat the oven to 200°C.
Combine the flour, sugar, salt and yeast. Make a well in the centre and stir in enough water to create a doughy consistency.
Knead and roll out the dough on a well-floured surface, until thin and oval in shape.
Place in the oven for 5 to 8 minutes until crisp and bubbly.
Scatter salad leaves onto the bubble bread; add the buff alo mozzarella, peaches and pistachios.
Drizzle with olive oil and lemon juice.
Serve with torn basil leaves, freshly ground black pepper and Maldon salt.
Per serving: 3254.4kJ, 31.1g protein, 26.4g fat, 112.4g carbs