Quick Pizza

1 cup grated cheese
1 cup cooked steak, chicken or polony
½ cup tomato chopped
½ cup chopped green pepper
Salt & pepper to taste
Green masala
1 tsp baking powder
2 Tbsp flour
2 eggs

Combine and pour into greased up cake and bake 1080

Garlic Cheese Sticks

Ingredients
1 (12-inch) loaf Italian bread
4 cloves garlic, peeled
1 stick salted butter, at room temperature
1/4 cup freshly chopped basil leaves
1/4 cup chopped flat-leaf parsley
1/4 cup grated mozzarella
Kosher salt and freshly cracked black pepper

Directions

Preheat the oven to 350 degrees F.
Slice the bread in half, lengthwise.
Add the garlic, herbs and butter to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.

Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray.
Bake until the bread crisps up and the cheese melts, about 10 minutes.
At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste.
Slide the bread back into oven until the cheese bubbles, about 5 minutes.
Remove the bread from the oven to a cutting board and slice before serving.

Italian Tuna Balls

Ingredients:
2 x 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil).
small handful of pine nuts.
freshly grated zest 1 lemon.
small handful parsley leaves, roughly chopped.
50g fresh breadcrumbs.
1 egg, beaten.
400g spaghetti.
500g jar pasta sauce.

Method:
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the tomato sauce, then toss together with the pasta and tuna balls.

Chicken and Spinach Lasagne Rolls

Ingredients:
12 lasagne sheets
2 Tbsp ghee
1 large onion grated
1 tsp garlic paste
1 bunch spinach, chopped
½ tsp salt
½ tsp pepper
¼ tsp turmeric powder
½ tsp ground chillies
1 x 250ml fresh cream
1 cup chicken fillet finely cubed
1 Tbsp butter
1 tsp garlic paste
½ tsp ground green chillies
¼ tsp turmeric powder
¼ tsp pepper
½ tsp salt
¼ cup grated cheddar cheese

Sauce:
100g butter
½ cup flour
½ cup cheddar cheese
3 cups milk
1 cup cheese
Origanum
Dried parsley

Method:
Heat ghee in a large pan and fry onions and garlic paste until onion is transparent
Add spinach and spices cook on low heat until spinach is tender
Add fresh cream and remove from heat and leave aside combine butter and spices with chicken fillet.
Place in a pan and cook on low heat until meat is tender
Add cooked chicken and cheese to spinach mixture.
Place lasagne into salted boiling water and cook until soft
Drain lasagne and place each one on a tray

When cool place 3-4 Tbsp of spinach filling a roll to cover filling
Continue till all the lasagne is used

For the sauce melt the butter in a an and stir in the flour and cook for 1 -2 minutes
Gradually stir in milk and cook until sauce is smooth and thick
Season to taste and add cheese

Pour some sauce on the base of an oven proof dish and place rolls
Cover rolls with white sauce and sprinkle cheese and herbs
Bake in pre heated oven of 180 degrees for 20 – 25 minutes