www.womanthismonth.com 83 September 2013 STRAWBERRY ICE CREAM 400g fresh strawberries 250g mascarpone 200g sweet condensed milk • Top and hull the strawberries and wash. • Chop them into small pieces. • Use a potato masher to squash the strawberries as much as you can. • In a large bowl, add the mascarpone and mash this into the strawberries mix. • Add the sweet condensed milk and mix everything together. • Spoon the mixture into a metal bowl, cover with plastic wrap and place it in the freezer overnight. • Scoop and serve. EASIEST PIZZA EVER 2 fresh kuboos bread 400g tomatoes, chopped 200g tomato purée tube 1 egg, beaten 120g mild cheddar, grated 60g fresh button mushrooms, sliced 1/2 capsicum, thinly sliced 80g sweet corn kernels 3-4 pineapple rings, fresh or canned 4-5 cooked turkey bacon slices, chopped 1 tbspn fresh parsley, finely chopped 100g mozzarella cheese, shredded to taste salt • To make the tomato sauce, put the chopped tomatoes and tomato puré e into a pan and bring to the boil. • Simmer for about 10 minutes to boil off the liquid. • Strain the resulting sauce, taste it and adjust the flavour with salt and pepper. Cool before using. • Preheat the oven to 200 degrees Celsius. • On a foil-covered baking sheet, place the first large piece of kuboos bread. Brush it with the beaten egg completely, and then top with the second piece of kuboos. • Spread a thick layer of tomato sauce over the top, and then sprinkle with grated cheddar cheese and all the toppings. Sprinkle the top with the mozzarella cheese before baking in the preheated oven for 20 minutes. • Remove the pizza from the oven. Cut and serve.
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