Tag Archives: mozzarella

Peach, Pancetta and Mozzarella Salad

An unusual, eclectic selection of flavours thrown together to create a simply fabulous salad that shouts ‘summer’ and ‘sunshine’! Perfect for an al fresco lunch with a crisp bottle of white – utterly delightful!

Serves 2

What you need…

A large handful of rocket

3 red chicory, leaves pulled apart

20g butter

3 ripe peaches, quartered

3 rosemary sprigs

90g pancetta slices

150g mozzarella, roughly torn

Handful of green olives (optional – I didn’t like them and left them on the side)

for the dressing

½ shallot, finely sliced

1 tablespoon sherry vinegar

1 tablespoon caster sugar

1 teaspoon wholegrain mustard

Small handful fresh dill, chopped

3 tablespoons olive oil

Sea salt and black pepper

What to do…

First, make the dressing (which can be kept in the fridge for up to 3 days). Into a jug, tip the shallot, vinegar, sugar, mustard and dill and use a balloon whisk to beat together. Slowly whisk in the oil, season with salt and pepper. Check the flavour and adjust the seasoning if need be and then tip the whole lot into a screw-topped jar and pop in the fridge until needed.

To the salad: in a mixing bowl, chuck the rocket and chicory. Set aside.

In a large frying pan, melt the butter over a moderate heat. When it starts to foam, add the peaches and rosemary and sauté for about 6 minutes or until the peaches start to colour and soften. Season with salt and transfer to the mixing bowl.

Add the pancetta to the frying pan and cook for around 7 minutes until crisp. Remove from the pan and add to the mixing bowl with the mozzarella. Tip in the dressing and toss the whole lot together before decanting onto a pretty serving plate.

Serve this quite fabulous, unusual salad with warm, fresh bread – delicious!

Inspired by…

Delicious Magazine

How easy…

A little sautéing and that’s about it!

Chicken, Mozzarella and Pesto Filo Parcels

I saw Tom Daley do these on TV and thought that they looked so very tasty as well as being so very easy and they are exactly that! An ideal gift of a lunch or supper (you do feel like you’re opening a present when you cut into them), these are really lovely and much more filling than I had thought. We did also think ‘ideal student food’ – one for you, Maddie!

Serves 4

What you need…

1 x baking sheet, lined with reusable baking parchment

2 tablespoons olive oil

A large handful basil leaves, finely chopped

2 teaspoons pine nuts

450g skinless, boneless chicken breast, chopped into bite-sized pieces

8 sundried tomatoes, roughly chopped

250g mozzarella, chopped

8 rectangular sheets filo pastry, cut in half to make 16 squares

50g butter, melted

Sea salt and black pepper

What you do…

Preheat your oven to 200°c / 400°f / gas 6. Pop in your baking sheet to warm up whilst you make the parcels.

To create a pesto, put the oil, basil and pine nuts in mini chopper if you have one and whizz until smooth. If you don’t have a mini chopper, just chop the basil and nuts as finely as you can and then mix them with the oil.

Put the chicken, tomatoes and mozzarella into a bowl and add the pesto. Season liberally and stir everything together.

Take 4 squares of filo pastry and lay them one on top of another, but turning each one a little to the right to create a star outline once all four are on top of one another.

Divide the mixture evenly between the four pastry ‘stars’ piling it up in the middle of each.

Brush a little melted butter in a fat circle around the mixture and then scrunch each ‘star’ together to create 4 large moneybag shapes. Brush each parcel all over (except the base) with butter – this will help the pastry stick together and will also turn it a gorgeous golden brown when cooked.

Pop the parcels onto your preheated baking tray and bake them in the oven for about 25 minutes until golden.

There’s quite a bit of theatre to serving them: they look amazing and then when you cut into them for ‘the big reveal’ the delightful crunch of the buttery filo pastry gives way to the really very yummy contents inside!

Chick, Mozz & Pesto Filo Parcels Open w

Serving suggestion…

Green vegetables or a salad of tomatoes, mozzarella, basil and avocado, drizzled with a olive oil, balsamic vinegar and Dijon mustard dressing (which is what we did together with some fresh, warm, chunky bread – delish!)

Inspired by…

Olympic diver and now chef, Tom Daley

How easy…

Fabulously easy and very attractive on the eye as well as the palette!

 

 

Just Yummy Garlic and Mozzarella Bread

I know what you’re thinking: has she gone mad? She’s stuck up a recipe for garlic bread!!!!! But, bear with me – how many times have you bought garlic bread from the supermarket as a quick accompaniment to pasta or to add to a barbecue and when you cut in to it: huge disappointment – there’s a measly smear of butter in the middle of each slice with barely a hint of garlic – not good enough! My garlic bread is crisp (sometimes too crunchy if I forget about it) on the outside and moist on the inside – so buttery it has been know to drip down a chin or two. Loads of garlic and Italian herbs – it’s lovely. And these days, thanks to my daughter, Maddie, it has the addition of Mozzarella cheese, which makes it even naughtier and even yummier. A sinch to make and really quick, avert your eyes from those supermarket offerings: this is proper garlic bread!

Makes loads! I make a load of garlic butter in one hit, taking it out of the fridge as and when I need it over the course of a month. We soon get through it in the summer months – ideal for garlic bread, for basting lobster tails (if we’re lucky enough) or other fish and for swishing new potatoes in on the odd occasion!

What you need…

250g butter, softened

8 cloves garlic, chopped

1½ tablespoons dried Italian herb mix (mine has a little chilli in it which gives it a real kick)

2 teaspoons garlic granules

1 baguette

Mozzarella cheese

What to do…

Using a fork, mash together the butter, garlic, herbs and garlic granules to form your lovely garlic butter.

Slice the baguette at a slight diagonal and nearly but not quite all the way through. Take a butter knife and slather the garlic butter onto each side of the bread slice – don’t be tempted to cut back – think ‘slather’. Wodge in thin slices of mozzarella cheese in between each slice and then squish together the bread slices and wrap in foil before popping in the oven for 40 minutes. If you’d rather just straight garlic bread, then skip the mozzarella and wrap the bread loosely in foil and pop it in the oven for 40 minutes. Either way, check your garlic bread after 30 minutes to see that it’s starting to crisp up on the outside.

Serve with pasta, a barbecue, a picnicy supper or just on its own with drinks – lovely!!!

Tips…

Italian seasoning is available from supermarkets however…if you have a friend who is travelling through an Italian airport, ask them to pick up a bag of the Italian pasta seasoning from there – it’s just that little bit more special – I use it in a variety of pasta dishes as well as in this garlic butter.

I haven’t put a quantity for mozzarella cheese, but whatever’s left, use it up in a salad with tomatoes and basil, drizzling over olive oil and balsamic to serve. Just yum!

Inspired by…

Who knows! I’ve been doing this for years and everyone loves it!

How easy…

Very, very!