Ingredients

Serves 2-4

Pizzarette Dough
2 cups self raising flour
1/3 cup cream
½ cup milk
Pinch salt


Topping
Savoury:
Tomato sauce, thick
Mozzarella cheese
Chopped fresh oregano
Chopped olives


Sweet:
Chocolate sauce
Banana
Dried fruit



Farfalle Pasta
1 cup farfalle pasta
½ cup snowpeas cut into strips
½ cup fresh peas
½ tomato, diced
¼ cup chopped chives & basil


Dressing:
1 tbsp olive oil
½ tsp lemon juice
Salt & pepper



Passionfruit Pannacotta
Serves 3

1 cup milk
¾ cup cream
¼ cup sugar
2 leaves gelatine or 1 sachet (10g) gelatine powder
¼ cup yoghurt
3 tbsp fresh passionfruit pulp
3 x 125/150ml plastic cups with lids

 

Method

Lunchbox ideas:

Pizzarette (Roll it & Top it Pizza)
This dough is very easy to make, however you can also use two sheets of frozen pastry. 

Pre heat oven to 200°C.
Mix all dough ingredients, using your hands, (don’t knead too much). Leave to rest while you prepare the topping.
Roll out the dough into a large rectangle and spread the topping. Leave a big border at top end. Roll up pizza quickly and slice into large portions with a wet sharp knife.
Bake for 15 minutes or freeze.


Farfalle Pasta
Cook pasta according to directions on packet. In last minute add snowpeas and peas.
Drain and cool under water. Add chopped tomato and herbs.
Stir in the dressing of olive oil, lemon juice, salt and pepper


Passionfruit Pannacotta
Heat milk, cream and sugar gently without boiling them leave to cool for 3-4 minutes.
Soak gelatine in cold water until it has the consistency of jelly, then squeeze out excess water.
Add gelatine to the milk mixture and whisk until dissolved. Then add the yoghurt and whisk again or blend for a few seconds with a hand held mixer until smooth.
Place equal amounts of passionfruit pulp in three cups and add the pannacotta mix
Refrigerate to set overnight.