Yumo Recipes!!!!!

Using the words of my children (thanks Nan!!!!!) these were Yum Yum Pigs Bum!!!!

Friday nights are takeaway night at our house - but homemade takeaways (our local chippie is INSANELY expensive, the Chinese store has no idea what we are talking about, and we can't be bothered driving the 15mins into town).  We usually rotate between pizza, burgers or fish and chips.

This is the pizza I made on Friday night and it was heavenly if I may say so myself

Apricot Chicken Pizza

Pizza base
1 Onion, chopped
2 slices cooked Bacon, chopped into small pieces
Broccoli florets (don't know how many, but enough to scatter on top)
Dried Apricots chopped (again as many as you like)
500gm Chicken breast
BBQ Gourmet Italiano Seasoning (optional)
Cheese
Smoked Hickory sauce
Oregano
Salt

Cut the chicken breast into small cubes.  If using it, toss and coat with seasoning and cook in fry pan.  Set aside.

Either chop or slice onion (I used red onion, but you can use either).  Cook bacon and chop into small pieces.  Chop the broccoli florets into smaller heads and cook for 4 mins.  Drain really well.  Chop apricots into pieces.

To assemble;

Scatter on onion, then chicken - spread out evenly.  Fill in holes with bacon and scatter around broccoli and apricots.  Cover with enough cheese so that when it melts it will hold the other ingredients together, and stick to the base.  I use a mixture of Colby cheese, Tasty and Parmesan (the latter two I have pre grated in the freezer).

Sprinkle over some dried Oregano and salt, then add a swirl of the sauce on top.  Cook in hot oven till golden.


Notes
I buy the pre sauced Romano bases for my pizzas now.  I am so far into the LOSER breadmaker category its not funny.  And lets face it who can be bothered when you can get them pre-sauced (and if you are like me, delivered to your front door).

Hickory Sauce

We have a pizza stone which is fabulous.  To use it I preheat my oven to 250c (with the stone in it), then my pizzas usually only take 8 mins to cook.  Highly recommend them.


Recipe #2

Roast Veges with a twist

Cube all veges quite chunky

1/2 Squash
3 Courgettes
2 Red Capsicums
1/2 Fennel Bulb
1 Red Onion, cut into wedges - leave the end on.
Olive oil
Salt & Pepper

Light roasting veges (e.g asparagus, mushrooms)

Dressing
1 can Chickpeas
1 tsp cumin
Juice of a lemon
3Tbsp Oil
Bunch of Coriander
Feta (optional)

Chop all veges into chunky pieces (you can use any veges for roasting - I had no courgettes so used carrots instead).

Put veges in a roasting dish and drizzle with olive oil.  Sprinkle over a good portion of sea salt and pepper.  Cook for 20mins at 220c.  If using light veges toss them through and continue cooking for another 20 mins.

Drain chickpeas and add to boiling water (just to heat through).

Mix remaining dressing ingredients together and set aside.

When veges have finished, mix through drained chickpeas and dressing.  If you like it sprinkle with Feta cheese.

Yummiest veges EVER