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Tuesday, June 15, 2010

Purple Potato Pizza



Have you ever eaten so fast that you almost forgot to stop to take-a-picture? Well, that's exactly why the picture of my pizza is missing a slice!

H came up with this recipe after we were craving the flavors of the much loved Potato Rosemary pizza at Serious Pie! We didnt have all the ingredients in stock but H substituted marvellously and came up with this blog worthy creation.

This version is fast and equally scrumptious- if I do say so myself.

Serves: 2
Preparation time: 15 minutes (if that!) Time in oven: 10 minutes

1 medium purple potato, thinly sliced
1/2 medium onion
1/4 cup shaved/shredded parmesan cheese
1/4 cup goat cheese\
1 tbsp garlic aioli (Try this one, it's our favorite!)
Sea salt, to taste
Fresh cracked black pepper
1 tsp ginger, finely chopped
Medium pizza crust (store bought) or 2 Flatbreads
Fresh basil leaves, finely chopped (for garnish)

Preheat the oven to 350F
In a saute pan, place the potato slices along with some olive oil (2 tsp) and saute on medium heat until almost cooked. Add the onion, stir and season with sea salt
Layer the flatbread or semi cooked pizza base with the aioli
Top with the slices of potato and onion
Arrange the cheeses on top
Bake for 10 minutes or until the cheeses have melted
Top with torn basil, ginger and fresh cracked pepper
Slice and devour!

Butterscotch Banana Bread



This recipe started out with 4 really ripe bananas and some butterscotch chips that I picked up the other day at the grocery store on a whim!

Serves: About 6
Preparation time: 15 minutes. Bake time: 60 minutes

2 cups cake flour
8 tbsp butter
1/2 cup greek yogurt
1/2 cup sugar
4 bananas, overly ripe (skins are almost blackened)
1 tbsp vanilla
2 large eggs
1 tspsalt
1 tsp baking soda
3/4 tsp baking powder
3/4 cup toasted walnuts
1 tsp butter (to grease the pan)
*1 cup butterscotch chips
1/4 cup caster sugar or 1/2 cup maple syrup (garnish)

Sift the flour, baking powder, soda and salt. Set aside
Cream the sugar and butter until light and fluffy
Puree the bananas with the yogurt, eggs and vanilla
Mix with the sugar and butter until combined

Add the wet to the dry in 3 batches, mix well until you see no lumps
Stir in the walnuts and butterscotch chips into the cake batter
Grease a 9 inch loaf tin with 1 tsp butter
Pour the batter into the pan evenly


Bake at 350F for 60 minutes or until a toothpick inserted into the center of the cake, comes out almost clean (a few crumbs are ok since this is a moist cake)
Remove from the oven and cool for 10 minutes before trying to turn out from the tin.
Sift the caster sugar or swish the maple syrup across the top of the cake before serving (optional)

* Can substitute chocolate chips,  cranberries, chopped dates etc in place of butterscotch. They all make for a tasty treat.