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Ingredients

2 sheets frozen reduced-fat puff pastry
220g tub cherry bocconcini, drained
1 zucchini
4 tbs (1/3 cup) tomato and basil pasta sauce

Method

1. Preheat 2 baking trays in the oven at 220°C.
2. Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
3. Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.

Recipe from http://www.taste.com.au/recipes/16771/vegetarian+pastry+pizzas.Recipe by Kate Tait

Popularity: 28% [?]

From http://www.cuisine.com.au/recipe/country-style-omelet

Ingredients

• 40g butter
• 1 small brown onion, finely chopped
• 1 garlic clove, finely sliced
• 200g small whole potatoes, cooked with skin on, then sliced into discs 1cm thick
• 100g speck, diced
• 2 large field mushrooms, sliced
• 2 tbsp parsley, finely chopped
• 2 tbsp tarragon, finely chopped
• 6 large organic eggs
• 100g gruyère, finely grated
• salt and pepper to taste

Method

1. In a large nonstick frypan over medium heat, add 20g butter and pan-fry the onion, garlic, potatoes, speck, mushrooms and herbs for 4 minutes, then set aside.
2. Whisk the eggs, add the gruyère and season with salt and pepper.
3. Heat a small (20cm) nonstick frypan over medium heat.
4. Add 10g butter, then add half of the egg mixture.
5. Cook for 45 seconds, before topping the left half of the omelet with half the pan-fried mixture. Fold the right half over, using a spatula, then remove from the frypan.
6. Heat the remaining butter in the small frypan and repeat the process.
7. Serve immediately.

Popularity: 35% [?]