Broccoli Pizza Bases with Field Mushrooms and Blue Cheese
Sneak more vegies into dinner with these healthy broccoli pizza bases.
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Ingredients:
Broccoli pizza base:
1 medium (240g) broccoli, roughly chopped including stalk
⅓ cup (40g) almond meal
¼ cup (40g) finely grated parmesan cheese
2 eggs
Topping:
⅓ cup (100g) tomato paste
½ cup (60g) mozzarella
4 field mushrooms
½ punnet cherry tomatoes
Olive oil spray
30g rocket leaves
80g blue cheese
2 slices prosciutto
Method:
Preheat the oven to 200°C (180℃ fan-forced) and line a baking tray with baking paper.
To make the base, place the broccoli in a food processor and pulse until you have a fine rice-like texture. You will need two cups of broccoli rice.
Place broccoli, almond meal and eggs in a bowl and season to taste, mix until well combined. Place mixture onto baking paper and form an oval base by flattening the mixture with your hands until 5mm thick.
Place the mushrooms and tomatoes on a separate tray and spray with oil. Cook both trays for 10-12 minutes or until the base is slightly golden and firm and mushrooms are tender. Set aside for five minutes, then turn the base upside down onto a tray and peel off the baking paper.
Spread base with tomato paste and top with roasted mushrooms, tomatoes, sprinkle with mozzarella and bake for a further eight to 10 minutes or until cheese has melted. Top with rocket, blue cheese and prosciutto. Before cutting into wedges and serving warm.
Cream Cake with Hot Chocolate Sauce
This impressive dessert is always a hit and if you are really short on time, just buy a good quality chocolate cake and fill with the pistachio gelato.
Ingredients:
250g dark chocolate
250g butter
⅓ cup milk
3 eggs
¾ cup caster sugar
¾ cup self-raising flour
⅓ cup cocoa powder
½ cup créme fraîche or thickened cream
100g dark chocolate
750ml pistachio gelato
Method:
Gently melt chocolate, butter and milk together in a bowl over a saucepan of simmering water.
Beat eggs and sugar with an electric mixer until thick and pale. Gently fold in the chocolate mixture. Sift flour and cocoa over the batter and fold gently to combine.
Pour mixture into buttered, side and base-lined 23cm cake pan and bake at 160°C (150°C fan forced) for 45-50 minutes or until cooked when tested with a skewer. Cool for five minutes in pan before turning onto a wire rack to cool completely.
Slice cake in half using a serrated knife and refrigerate until chilled.
For chocolate sauce:
Heat cream in a small saucepan until just simmering. Remove from heat and stir in chocolate until melted and smooth. Keep warm.
Just before serving:
Place bottom half of cake onto a serving platter, scoop gelato onto the cake to cover and sandwich with top half of the cake, press firmly to secure. At the table smother the cake in some of the warm sauce. Slice and serve immediately with extra sauce.
Recipes and images: https://www.dairy.com.au/