Raspberry Mojito: Muddle 3-4 mint leaves with 2 tablespoons of fresh lime juice in a tall glass. Add 3 raspberries and break open to allow the juice to escape. Add 2 tablespoons of white rum and a 1/2 cup of lemonade.
Virgin Mojito Mocktail: Place 2 tablespoons of fresh lime juice, 6 mint leaves and 2 teaspoons of brown sugar in a tall glass. Bruise a few leaves with a spoon to extract some flavour. Stand for an hour for the flavours to develop. Fill the glass with ice then top with soda water.
Mint Julep: Muddle 4 mint leaves with 2-3 tablespoons of sugar syrup in a tall glass. Add 2-3 tablespoons of bourbon, fill with crushed ice then garnish with more mint.
Peach Smash: Peel, stone and chop a small ripe peach. Place in a jug. Add 6 mint leaves and muddle well. Add 2 teaspoons each of lemon juice and sugar syrup and 3 tablespoons of whiskey. Mix well. Strain into a glass containing ice cubes.
QUICK PIZZA BASE
1/2 cup warm water
1 tsp sugar
1 1/2 tsp dried yeast granules
1 cup self-raising flour
1/4 cup high grade flour
1 tsp salt
1-2 tbsp olive oil
Place the water in a small bowl. Stir in the sugar, until dissolved. Sprinkle the yeast over the top, stir then stand until frothy, about 10 minutes.
Combine the flours and salt in a large bowl. Make a well in the centre. Add the yeast mixture and olive oil. Mix well. Turn onto a floured board and knead until shiny and elastic. (This can be done in a food mixer or processor, if preferred.)
Pat out into a 23cm- 25cm round on a lightly oiled oven tray. Cover with your favourite toppings. Bake at 220C for about 15 minutes, or until cooked. - Serves about 4
FLAT BREAD TOPPINGS
Avo and capsicum:
1 avocado, stoned, peeled and mashed
1 tbsp lime juice
flaky sea salt and freshly ground black pepper to taste
1 small roasted red capsicum (from a jar, if preferred)
1 small bunch coriander
6 baked Huntly & Palmer's Flat Breads, or similar
Combine the avocado and lime juice. Season. Drain the capsicum well, pat dry and dice.
Pick the small leaves from the coriander and reserve.
Spread the avocado on the flat breads close to serving time. Top with the diced capsicums and the coriander. - Makes 6
Chicken n' pesto:
150g skinned and boned smoked chicken
1-2 tbsp mayonnaise
1/4 cup basil pesto
1 tbsp lemon juice
1/4 cup calendula or marigold petals, rinsed and patted dry
6 baked flat breads, or similar
Mince the chicken in a food processor or blender. Combine with the mayo to make a spreadable consistency.
Combine the pesto with the lemon juice.
Spread the flat bread with the chicken, top with dots of pesto and sprinkle with flower petals. - Makes 6
Ricotta and smoked salmon:
125g ricotta
salt and pepper to taste
1 tsp each: extra virgin olive oil, lemon juice
6 baked flat breads, or similar
50g sliced smoked salmon, julienned
2-3 tsp capers, rinsed and drained
fennel or dill fronds for garnish
Combine the ricotta, seasonings, olive oil and lemon juice. Spread on the flat breads. Top with smoked salmon, capers and herbs. - Makes 6
CROSTINI
Wasabi crostini:
1/2 cup sour cream
1 tsp New Zealand Pure Wasabi
2 tbsp finely chopped parsley
6 Abe's Baked Bagel crostini or similar
25g shaved pastrami
small parsley sprigs to garnish
Combine the sour cream with the wasabi and parsley. Dollop on the crostini and top with pastrami curls and parsley sprigs. - Makes 6
Classic summer crostini:
75g fresh mozzarella or bocconcini
3 tbsp extra virgin olive oil
2 cloves garlic, crushed
salt and freshly ground black pepper to taste
6 small baked crostini or similar
2-3 cherry tomatoes, sliced
6 small basil leaves
Slice the mozzarella into pieces about the width of the crostini. Place in a small bowl with the olive oil, garlic and seasonings.
Marinate for at least 30 minutes. Drain well. Place on the crostini and top with the tomatoes and basil leaves. - Makes 6
Blue cheese and blueberries:
75g soft, creamy blue cheese
6 small baked crostini or similar
12 blueberries
6 viola flowers, rinsed and patted dry
Spread the blue cheese on the crostini. Top with the blueberries and violas. - Makes 6
