FINYS FABULOUS FOODS AND FINDS

Pizza is a favourite in my household.  I no longer buy pizza bases as I used to, as it is quite easy to make this, and once again, I know what has gone into it, and there are fewer chemicals if home made. The other thing about making your own bases is that you can have them as thick or as thin as YOU like it. There is one other huge benefit - my grandchildren do not like vegetables, but you can grate vegetables into this base, and they will not even taste it.  I call this "hidden vegetables", and it is a great way to get people who do not eat vegetables to at least eat carrot. I generally always put grated carrot in my base, however this is, of course an optional extra. You can put whatever you want on the toppings, and in this case, some of the visitors did not like certain items, so I had to make a different one for everyone! The ingredients in the toppings are therefore suggestions only, and can be varied to suit. Preparation Time: 45 minutes plus standing t...

This vegetarian dish consists of three different cheeses giving it a creamy, delicious flavour. Egg plant is an easy vegetable to cook with and has many uses in cooking.  Here I have teamed the eggplant with fresh ricotta, and a Parmesan pasta sauce. It is a delicious meal and one that does not take a long time to make, and it is great for all the vegetarians out there! In this instance, I have served it with polenta, but you could use rice, or even boiled potatoes instead. Preparation Time: 30 minutes Cooking Time: 20 minutes Makes: 4-5  servings Ingredients Olive oil spray 1 large eggplant or 2 small 480g fresh ricotta 2 tsp dried basil, or ½ cup fresh chopped 1 cup grated Parmesan 1 550g Primavera Pasta Sauce ¾ cup grated mozzarella Cooked polenta (optional) to serve Method Preheat the oven to 190°C.  Spray 2 large baking trays with olive oil spray to lightly grease, or use baking paper. Cut the eggplant into about sixteen 1 cm thick slice...