One List 5 Meals: Egg and Rocket Pizza

Serves 4

1 tsp of chilli powder

2 tbsp of creme fraiche

4 eggs

A handful of peas out of their shell

100g of Parmesan, finely grated

A handful of rocket leaves

A bunch of parsley, chopped

You can buy balls of pizza dough in many farmers markets and even in some supermarkets these days. If you would like a simple recipe to make your own I will put it up on the blog page of The Cafe Cafe website.

The dough freezes very well so you could do a large batch and put some away for another week. I have included two recipes this week using the same dough, so you will get double the reward for your effort. Mix half the passata with the chilli powder, taste and season.

Roll out each ball of dough as thinly as you can and place on a baking tray. Spread the passata onto the dough creating a light covering. Put two spoons of cream fraiche on each base. Make a slight dip in two places and crack and egg into each of the dips. Sprinkle with the peas and Parmesan.

Place into the oven until the base is getting golden and the whites of the eggs are cooked. The cheese should be melted and the egg yolks still runny.

Sprinkle with rocket and parsley before serving.

Pollock with Capers and Lemon Zest

A dash of olive oil

1 red onion, chopped

4 cloves of garlic, finely sliced

½ red chilli, chopped

2 tins of tomatoes

A small bunch of basil, chopped

50 mls of red wine

A small handful of capers

Zest of 2 lemons

600g of pollock

Heat the oil in a frying pan and sauté your onions until they are turning translucent. Add the garlic and chilli and continue frying until the garlic is about to change colour.

Add the tomatoes, basil and red wine. Leave to bubble away on a low heat for about 20 minutes. Taste and season.

Stir through the capers and lemon zest. Pour into a roasting tray and place the fish on top. Roast in a medium oven for 10 to 15 minutes depending on the size of the fillets. Make sure the flesh has turned opaque.

Serve the fish with the sauce on the side. This is great either served with rice or potatoes.

Vegetable Pizza Bites

2 balls of pizza dough

Passata from Monday

½ tsp of honey

A handful of basil, half of it chopped

A small bunch of oregano, removed from the stalk — 1 tsp of dried will do

Cherry tomatoes

Black olives, de stoned and sliced

Green olives, de stoned and sliced

2 balls of mozzarella, cut into cubes

You can use the rest of the passata sauce for this recipe. Heat the oven as high as it will go.

Divide each ball of pizza dough into eight or 10 pieces. Flatten each piece down and place on a baking tray. Mix the sauce with the honey, oregano and basil and season to taste. Spoon the sauce onto each of the mini pizzas. Cover with the cherry tomatoes and a cube of mozzarella and place into a hot oven.

When the dough is turning golden and the cheese has melted remove from the oven. Sprinkle with the slices of olives and the rest of the basil.

Cheesy Gnocchi Bake

1 onion, chopped

A dash of olive oil

4 cloves of garlic, chopped

1 red pepper, de seeded and chopped

1 tin of tomatoes about 400 g

50 mls of red wine

A large bunch of basil, chopped

500g of gnocchi

100g of mozzarella

A handful of grated Parmesan

Mixed salad for 4

1 tbsp of salad dressing

Heat the oil in a pan and sauté the onions until they are turning translucent. Add the chopped peppers and the garlic and sauté until the pepper is beginning to soften.

Add the tomatoes, red wine and basil and leave to bubble away on a low heat for about five minutes. Taste and season.

Place the gnocchi into boiling water for three minutes and drain. Pour the gnocchi into an oven proof dish and cover with the tomato sauce. Cover with the mozzarella and a light sprinkling of Parmesan and place under a low grill for about five minutes until the cheese is bubbling.

Toss the salad with the dressing and serve on the side.

Chicken Roasted with Lemons and Olives

A dash of olive oil

2 onions, sliced

2 tsp of honey

6 inches of chorizo, cut into cubes

4 chicken breasts on the bone

1 lemon, sliced

A large handful of green olives, de stoned

Rice for 4

ace the onions and oil in an oven proof dish and place in a low oven with the lid on for about 10 minutes. Remove and stir in the honey and some seasoning. Place back in the oven for five more minutes.

While the onions are cooking brown the chicken breasts in a pan. Put the rice on to boil in lightly salted water and drain when cooked. Add the chorizo, chicken, lemon and olives to the oven proof dish and place back in the oven with the lid on for 20 minutes.

Remove the lid, stir and continue cooking until the chicken is cooked through. Serve with the rice.