We made this today as a treat after Sunday lunch and everyone loved it. Served with homemade icecream and my personal favourite, cream! This recipe is posted in Australian measurements so 1 tablespoons equals 20ml (or 4 teaspoons).
From our local paper. In the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and I have added potatoes.
Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it’s a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter. You welcome to skip the dough and use store buy a pizza bases or Lebanese bread, it’s up to you. This recipe came from Sunday Hearld Sun, Sunday Magazine on 18 March 2007, it’s a Donna Hay recipe
I love this pasta dish. I just saw a similar recipe in a magazine but minus a few of my inclusions. I think its the mustard that gives this the unique taste. I hope you enjoy it.
For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer’s ‘The Artful Vegetarian’ and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.
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