www.womanthismonth.com 89 October 2014 MUMMY DOGS 100g cherry tomatoes 150g mini mozzarella balls, drained a handful fresh basil 400g green tagliatelle pasta 350g tomato sauce (store-bought) 4 tbspns fresh pesto (store-bought) • Halve the cherry tomatoes. Use a small spoon to remove the seeds. • Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Cut small circles from the basil leaves and add these to the centre of your ‘eye balls’. • Boil the pasta. Meanwhile, heat the tomato sauce. When the pasta is cooked, drain and stir through the pesto and any remaining basil, chopped finely. • Divide between four to six serving bowls. Spoon over some tomato sauce. Then arrange the stuffed tomato ‘eyeballs’ on top and serve. EYEBALL PASTA 2 tbspns olive oil 1 pack ready to roll croissant dough (or puff pastry sheets) 1 tbspn honey 1 tbspn ketchup 2 tspns American (yellow) mustard 12 hot dogs or pre-cooked sausages • Preheat the oven to 180 degrees Celsius. • In a bowl, mix together the honey, ketchup and mustard. Then brush the mixture over each hot dog. • Unroll the croissant dough and cut it into long thin strips. (If ready to roll croissants are not available, puff pastry sheets are just as effective.) • Wind the little croissant strips around the hot dog sausages, leaving a little gap at one end to make a slit for the ‘eyes’. Place them on prelined and greased baking trays and bake for 20 minutes or according to the croissant dough instructions. • Cool a little. Using the mustard, dot a pair of little yellow eyes on each ‘mummy’. Serve warm with blood-red ketchup dip.
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==