Ingredients:

Pizza dough for 2 pizzas
300 g crushed tomatoes
2 tbsps rosemary, fresh
1/4 tsp salt
1/4 tsp black pepper
10 cherry tomatoes
150 g prosciutto
150 g goat cheese
1 tsp honey

Directions:

1. Chop rosemary and mix with crushed tomatoes, salt and pepper. Spread on pizza.
2. Cut cherry tomatoes in halves, cut prosciutto in pieces and slice goat cheese. Spread over pizza.
3. Sprinkle with remaining rosemary and honey.
4. Bake at 250°C for 10 minutes.

Ingredients:

250 g chicken breast filet
1 tsp canola oil
250 ml coconut milk
2 tsps curry powder, mild
1/2 tsp salt
1/2 red onion
1 clove of garlic
75 ml water
250 g cauliflower
200 g green beans

Directions:

1. Dice chicken breast filet and red onion. Finely chop garlic. Cut cauliflower into tiny florets and cut green beans into 3 cm segments.
2. Heat canola oil in a large saucepan or wok and stir fry chicken breast for about 4 – 5 minutes. Set aside and wipe out the saucepan or wok.
3. In the same saucepan or wok bring half the coconut milk to simmer. Whisk in curry powder and salt, working out any lumps.
4. Stir in red onion and garlic and cook for 1 minute.
5. Stir in remaining coconut milk and water and add cauliflower and green beans.
6. Cover and simmer for about 2 minutes.
7. Add chicken breast filet and cook for another minute.
8. Serve with rice or pita bread.

Pizza dough.

Ingredients:

300 g standard flour
180 ml water, lukewarm
1 tsp dry yeast
1 tsp salt
2 tsp olive oil

Directions:

1. Mix flour and salt in a large bowl.
2. Mix yeast and some of the water and allow to rest for 10 minutes.
3. Add yeast and water to flour and knead for about 8 minutes (KitchenAid, Dough hook, Level 2).
4. After 3 minutes add olive oil.
5. Take dough out of the bowl, place on floured surface and knead for 2 minutes by hand. Divide dough in two parts, cover with dry cotton cloth and let rest for about 30 minutes.
6. Bake at 250°C for 10 minutes.

Tomato sauce.

Ingredients:

300 g crushed tomatoes
1 tsp ground paprika
1 tsp oregano, dried
1 tsp basil, dried
1/2 tsp salt

1/4 tsp red chilli, dried

Directions:

1. Mix all ingredients and spread on pizza.

Topping: Rocket and Prosciutto.

Ingredients:

10 cherry tomatoes, cut in halves
50 g mozzarella, sliced
100 g prosciutto
50 g rocket
30 g parmesan, shaved
Black pepper

Topping: Prawn.

Ingredients:

10 cherry tomatoes, cut in halves
50 g mozzarella, sliced
100 g prawns, marinated in fresh chilli, garlic, ginger and olive oil
1/2 red onion, sliced
Black pepper

Topping: Spinach and Feta.

Ingredients:

10 cherry tomatoes, cut in halves
50 g baby spinach
50 g feta, diced
20 g sunflower seeds
Black pepper

Salmon Tikka With Cucumber Yoghurt.

Ingredients:

2 x 150 g salmon filets
1 tbsp tandoori curry paste
2 Naan breads, prepacked
100 g plain yoghurt
1/2 cucumber
1 lemon
Salt
Black pepper
1/2 red chilli, fresh
1 bunch of coriander, fresh

Directions:

1. Preheat your oven to 120°C and put your Naan breads into the oven to warm them up.
2. Finely chop the chilli, deseed it first if you can’t handle the heat.
3. Roughly chop the cucumber and put it into a bowl. Squeeze the juice of the lemon into the bowl, add yoghurt and season it with salt and pepper. Mix thoroughly.
4. Slice each salmon fillet across lenghtways into three slices and use yor fingers to smear the tandoori paste all over each piece.
5. Heat a frying pan over medium heat, put salmon into the pan and cook for about 2 minutes in each side until cooked through.
6. Place a warm Naan bread on a plate, top each with three pieces of salmon and cucumber yoghurt. Scatter over with chilli and coriander leaves.