You can check out the full list of contents here.
I received a nice little surprise last week when I found another lovely cookbook in the letter box from Wakefield Press. One of their newer releases, this is an interesting little book because of it’s format. Titled Veg In and written by Australian Flip Shelton, this is a recipe book of vegetarian alternatives to your favourite takeaway meals. Full of fresh, wholesome and simple recipes, these dishes will end up saving you money, time and calories and often take less time to prepare than it would take to drive to the shop to buy their expensive, greasy counterparts. The book is divided into ten separate chapters covering all the popular takeaway meals -Indian, Greek, Chinese, Japanese, Malaysian, Middle Eastern, Mexican, Pizza, Spuds and Burgers and is full of gorgeous photo’s. I really like this format and think it would be a great book for encouraging older kids and teenagers to cook for themselves, although I would have liked to see an index at the back.
Friday night is often pizza night in our house and we prefer to make our own – they are cheaper, quicker, much tastier than the bought variety and the kids all make their own (see above). In her book, Flip has suggestions for cheats bases as well as recipes for homemade white, wholemeal or gluten free bases and follows this with a list of seriously tempting toppings. Hope fully she won’t mind if I share this leek and gherkin one with you as quite a few of us have leeks in our boxes this week. This will make one single serve pizza.
Braised Leek and Gherkin Pizza
- 1 Tbsp olive oil
- 1 leek, washed and chopped
- 4 small gherkins, chopped
- salt & pepper
- 30 gms Gruyer cheese, grated
- Preheat oven to 220C.
- Warm oil in a heavy based saucepan, add leeks and gently saute on low heat until softened.
- Spread over pizza base. Top with gherkins, season and sprinkle with cheese.
- Bake 10 minutes.
This will make one single serve pizza – 22cms.
Number of servings (yield): 1