Mediterranean Pesto Pizza

Today we try out our new type of pizza from ordinary pizza – Mediterranean pesto pizza.

The actual ingredients used are supposed to be naan or Greek pita flatbread, so I just bought from Village Grocers pita bread.

There are some prawns, sausages, bell peppers, shredded cheese, cherry tomatoes, Kalamata olives, and the overnight roasted chicken.

After the sacrament meeting, we just had a DIY style and did our kinds of pizza. Just top whatever we like onto the pita bread, and just put into oven for 6 to 8 minutes.

We just had our simple lunch then.

Fettuccine with Swedish Meatballs

After coming back from Church, Alvin started to try a new recipe that he newly found on the internet - Swedish meatballs are such a classic perfect meal!

This meal is ready in just 30 minutes and perfect for feeding a hungry family during the week.  We serve ours over Fettuccine, but it would also be great served over mashed potatoes or rice.  It is such a classic recipe and this one I believe is the best!

Preparation Time : 10 mins

Cooking Time : 20 mins

Serves: 6

Ingredients:

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Preparations:

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

The creamy sauce has a secret ingredient that our family loves which I think adds such amazing flavour. Worcestershire sauce. It really adds good flavour to the creamy sauce and takes it to the next level.

The creamy gravy sauce is really what makes this meal so incredible! And the best part…  my entire family LOVES them!

Hasselback Potatoes #OTH

Today just wanted to try out a new recipe from the internet, and I know both children love potatoes, whether it is potatoes wedges, smashed potatoes, fries, even the chicken curry potatoes they would love it so much. I saw the hasselback potatoes from the internet looks delicious.

Preparation Time : 20 mins

Cooking Time : 70 mins

Serves: 4 potatoes

Ingredients:

• 4 large potatoes, Yukon Gold, Russet, or Red Bliss
• 4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
• Salt
• Pepper
• Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Preparation:

1. Heat the oven to 425°F with a rack in the lower-middle position.
2. Wash and dry the potatoes. Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
3. Cut slits in the potatoes, leaving the bottom intact. Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
4. Brush the potatoes with half the fat. Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
5. Sprinkle with salt and pepper. Sprinkle the potatoes generously with salt and pepper.
6. Bake 30 minutes, then brush with butter. Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
7. Bake another 30 to 40 minutes. Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
8. Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.

After I took out from the oven, and opened up the aluminium foil, it looks nice. Issac tried it, and told me very delicious, he loves it ^^.