Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot
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A selection of Crostini, topped with Mushroom Pâté, Plum Tomato, Mozzarella and Basil, and Goldy Greeny Spread
It’s unrealistic to try and make a pizza from scratch in 30 minutes but you can make a good quick tomato sauce, spread it over a read-made base, add a topping and flash it under a hot grill. Although you can buy pizza bases, I like to use a range of different breads, such as granary, ciabatta and muffins. The bases and toppings in the following recipes can be mixed and matched, if you prefer, to suit whatever ingredients you have to hand.
To make a quick lettuce salad, cut 1 or 2 little gem lettuces across into thick slices; wash and drain in a colander, then put into a bowl, sprinkle with 1 tablespoon of lemon juice, 2 tablespoons of olive oil, some sea salt and freshly ground black pepper, and toss lightly.
TOMATO SAUCE
1 tbls olive oil
1 onion, peeled and chopped
2 garlic cloves, crushed
1 × 400g / 14oz can tomatoes
8 sun-dried tomatoes in oil, drained (optional)
salt and freshly ground black pepper
MAKES ENOUGH FOR 2 MUFFINS, OR 1 GRANARY OR CIABATTA PIZZA
MUSHROOM PIZZA
225g / 8oz button mushrooms
2 tbls olive oil
salt and freshly ground black pepper
2 muffins
125g / 4oz Cheddar or other cheese
tomato sauce (see above)
SERVES 2
RED AND YELLOW PEPPER PIZZA
1 red pepper
1 yellow pepper
1 oval or round granary loaf (400g / 14oz)
olive oil
tomato sauce (see above)
salt and freshly ground black pepper
50g 12oz Parmesan cheese
a few fresh basil leaves
SERVES 2–4
CIABATTA PIZZA WITH ARTICHOKES
The nicest artichoke hearts to use for this are the ones that you can buy preserved in oil. Any that are left over keep well in the fridge. Alternatively, drained canned artichoke hearts make a good substitute.
1 red onion, peeled and sliced
olive oil
1 ciabatta loaf
tomato sauce (see opposite)
125g / 4oz Mozzarella cheese
125g / 4oz artichoke hearts, sliced