Territory Stories

The Northern Territory news Sat 31 Jul 2021

Details:

Title

The Northern Territory news Sat 31 Jul 2021

Other title

NT news

Collection

The Northern Territory news; NewspaperNT

Date

2021-07-31

Language

English

Subject

Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

Publisher name

News Corp Australia

Place of publication

Darwin

File type

application/pdf

Use

Copyright. Made available by the publisher under licence.

Copyright owner

News Corp Australia

License

https://www.legislation.gov.au/Details/C2019C00042

Parent handle

https://hdl.handle.net/10070/845914

Citation address

https://hdl.handle.net/10070/846013

Page content

SATURDAY JULY 31 2021 TASTE 49 V1 - NTNE01Z01MA INGREDIENTS 4 slices wholemeal bread, crusts removed 2 tbsp spreadable cream cheese 95g can tuna in springwater, drained medium avocado, peeled, thinly sliced medium carrot, peeled, grated INGREDIENTS 1 cups plain flour, plus extra for dusting 7g sachet dry yeast tsp caster sugar Pinch of salt 2 tbsp extra virgin olive oil cup pizza sauce 1 cups grated mozzarella cheese (500g) 12 fresh basil leaves, plus extra to serve 250g cherry tomatoes, halved (see topping variations in Notes) tsp mixed herbs METHOD 1 Preheat oven to 200 C/180C fanforced. Grease a 12-hole (1/3-cupcapacity) muffin pan. 2 Combine flour, yeast, sugar and salt in a large bowl. Make a well. Whisk oil and 2/3 cup warm water in a jug. Add to well. Mix to form a soft, sticky dough. Turn dough out on to a lightlyfloured surface. Knead for 8 to 10 minutes, or until dough springs back when touched. 3 Roll out dough until 5mm thick. Using a 7cm round cutter, cut 12 rounds from dough, re-rolling and cutting trimmings if needed. Line holes of prepared pan with dough rounds, pushing into pan to come 3/4 up side of each hole. 4 Spread pizza sauce over base and sides of pizza bases. Sprinkle with a little of the mozzarella. Top each pizza base with a basil leaf, then tomato. Sprinkle with remaining cheese, then dried herbs. Bake for 15 to 20 minutes or until bases are golden and cheese is melted. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold. ADDITIONAL PIZZA MUFFIN FLAVOURS: Salami, red onion and red capsicum: Replace cherry tomatoes with 50g thinly sliced salami, small red onion, thinly sliced and small red capsicum, finely chopped. Ricotta, ham and mushroom: Replace cherry tomatoes with cup smooth ricotta, 50g shaved leg ham, finely chopped, 50g button mushrooms, sliced, 2 tablespoons sliced kalamata olives and a large pinch of dried chilli flakes. Kim Coverdale QUICK & EASY PIZZA MUFFINS SERVES 12. PREP 30 MINS. COOK 20 MINS guide to activities 90-SECOND BREAKFAST MUG MUFFIN INGREDIENTS Junior Master Chef 30g dry rolled oats, quick microwave variety 1 medium banana, ripe, mashed tsp ground cinnamon 1 medium egg 2 individual fresh dates, pitted, chopped cup fresh strawberries, sliced, to serve 1 Mix ingredients in a 1-cup (410ml) mug. 2 Microwave on High or 90 seconds. 3 Serve with strawberries. SERVES 1. PREP 5 MINS. COOK 5 MINS THESE SIMPLE YET DELICIOUS RECIPES REQUIRE MINIMAL PARENTAL SUPERVISION METHOD AVOCADO & TUNA SUSHI SANDWICHES METHOD 1 Place bread slices on a chopping board. Using a rolling pin, flatten bread. Spread one side of each slice with cheese. Arrange tuna, avocado and carrot in rows next to each other on bread, leaving a 1cm border along one edge. 2 Roll up bread from opposite edge to enclose filling. Cut each roll into three rounds. Serve. Donna Boyle SERVES 4. PREP 15 MINS INGREDIENTS 395g can sweetened condensed milk 100g butter, chopped 2 tsp vanilla extract 2 x 180g blocks Caramilk chocolate, chopped 250g caramel-flavoured shortbread biscuits 55g (1 cups) Kelloggs Rice Bubbles 45g ( cup) desiccated coconut, toasted 1 tsp vegetable oil 1 Grease a 20 x 30cm slice pan. Line the base and two long sides with baking paper, allowing the paper to overhang the long sides. 2 Place the condensed milk, butter, vanilla and half the chocolate in a small saucepan. Heat over low heat, stirring, for 5 minutes or until melted and smooth. Set aside to cool slightly. 3 Place the biscuits in a food processor and process until resembles fine crumbs. Transfer to a large bowl. Stir in the Rice Bubbles and coconut. Pour in the condensed milk mixture. Stir to combine. Press the mixture over the base of prepared pan. Cover and place in the fridge for 2-3 hours or until set. 4 Place the oil and remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesnt touch the water). Stir with a metal spoon until smooth. Pour the chocolate mixture over the biscuit layer and smooth the top. Place in the fridge for 30 minutes or until the chocolate mixture is set. 5 Cut into small pieces to serve. METHOD CARAMILK RICE BUBBLE SLICE SERVES 40. PREP 10 MINS. SET 3 HR. COOK 10 MINS


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