Homemade Bruschetta

Yesterday I was in Coles and saw this yummo looking Italian bread which inspired me to make Bruschetta as an entreé to dinner last night. I forgot to get Olive Oil when I was there so had to improvise with peanut oil, but it wasn’t too bad.

I buttered the bread (no oil, remember?), spread some freshly crushed garlic on, sprinkled with Parmesan cheese and put in the oven… then switched to the grill, because apparently baking bread in the oven takes forever, and the grill is like superwoman in this respect. I finely chopped some grape tomatos, red onion, and avocado (sort of made a salsa/bruschetta topping) and mixed together with a bit of peanut oil (the other flavours totally covered up any oddness there might have been), salt, pepper, garlic powder and a touch of balsamic vinegar. The it’s a simple matter of spooning the mixture onto the cooked bread and OH MY GOD it was good. I could have eaten 6 pieces of that for dinner instead of an entreé, but we had delicious Cabonara for our mains which was also YUM. Just quietly (like I haven’t said it a thousand times), my life revolves around food. I love food.

Anyhoo, here’s the pic!

Bruschetta for entreé
Bruschetta for entreé

Pasta Salad Recipe: Best you’ll ever taste

This is a recipe I sort of made up about 4 years ago. I think it’s probably based on something I had once and I just tried to remember the ingredients when putting it together. I’ve got it down to a fine art now, everyone loves this salad. It goes perfectly with snags and steak from the bbq.

And of course it super easy and fast to put together, once the pasta is cooked.

About 500grams spiral pasta (depends on the number of mouths to feed, this will do about 4 people as side dishes)
Olive Oil
Sundried Tomatos
Crumbled Fetta
Bacon pieces
Basil Pesto

Cook the pasta and drain (in advance if you have time, it’s better served cold), sprinkle with olive oil
Cook about a handful of bacon pieces, so they are nice and crispy, add to pasta with any oil in pan
Cut about a tablespoon of sundried tomato into little pieces, add to pasta with some of the oil from the sundried tomatos jar (if there is any)
Stir about 2 tablespoons of pesto into the pasta
Sprinkle with a small handfull of crumbled fetta
Toss everything together, and you’re done!

I never measure any of these quantities, it really comes down to how much you like each thing. Each ingredient can over power the others in taste though, so it’s good to get a balance of all of them. Except the bacon, you can never have enough bacon!

Yummo Pasta Salad
Yummo Pasta Salad

Scrumptious and somewhat healthy Homemade Pizza

This homemade pizza is one of my absolute favourite dinners, so yum, and always enough for cold pizza breakfast the next day. Perfect!

You will need:
Pizza Bases (the best I’ve ever had are Bazaar Gourmet Pizza Bases 2pk 440g, $4.90)
Pizza sauce (we use Leggos Pizza Sauce Squeeze Garlic Onion Herbs 400g, $3.60)
Toppings of your choice (all fresh if possible!)

My toppings of choice:
Grated Cheese
Fetta Cheese
Sun-dried tomato
Fresh Tomato

Pizza making is easy as anything, quick, and pretty healthy if you keep an eye on your toppings.

First, spread some pizza sauce on the bread, not too much though, because you don’t want it to over-power the other flavours. Then you need to sprinkle a bit of cheese to help the other ingredients stick to the base, otherwise they can slide off when you go to take a slice. Then you just sprinkle all your other toppings on nice and evenly all the way to the edges, top with a bit more cheese, and pop it in the oven for about 12 minutes on 180-ish.

Cooking the Pizza
Cooking the Pizza

Then ENJOY your cheap and easy, delicious dinner =)

Cutting the Pizza into slices
Cutting the Pizza into slices