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Meatzza Pizza recipe!








The past two days have been all about packing and figuring out where to put things for our move. Of course last night I needed some of the things that I had packed but to go through the effort of unpacking was crazy! During a well deserved break, I saw this recipe for Meatzza, which is a meat pizza, on Nigelissma and though that it looked yummy. With a few adaptations, I managed to make it pocket friendly as well as dairy-free! Yay! It is very filling and so used the leftovers the following night to make burgers!



500g mince (I used lean to make it healthier)

1 teaspoon of garlic/ 1 grated clove of fresh garlic

2 eggs

3 tablespoons of Oats (not instant kind)/breadcrumbs

Cheddar Cheese (3 handfuls)

10ml of mixed herbs

1 400g can of chopped tomatoes

Salt and pepper to taste

Margarine (dairy-free) or Butter to grease pan



Set the oven to 220°C

Take a metal dish and grease it with the margarine/butter and put it to one side.

Open the can of tomatoes and using a strainer with a container underneath it, pour the tomatoes into the strainer so that the juice can run out. This is to stop the Meatzza from being soggy. Leave this to drain and continue with the next part.

Put the mince, oats/breadcrumbs, 5ml of the mixed herbs, salt and pepper to taste into a bowl and add the eggs. Using your hands, mix the ingredients together lightly until they are mixed and don’t over mix. Taking your metal dish, lightly push the mince mix into it like you would a pizza base. Don’t push hard as it will affect the base.

Meatzza pizza recipe


Once your tomatoes are drained, add the other 5ml of herbs, salt and pepper to taste and the garlic and spread this over the mince base as you would with a pizza. Lightly sprinkle the cheese on top of the tomatoes sauce. If you are making a dairy-free one, skip this step! Put into the oven for 20 minutes and then take it out and serve!


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Mushroom Tartlets recipe








I am currently on a diet and if you read my previous post you would know that when I am on a diet, the Mr gets all sorts of interesting foods to try! I had a Wild Mushroom Tartlets recipe that I found here but decided to change it a bit to suit my pocket. The result, everyone loved them and a request has been made to have them again!

Serves four:

Prep and frying time: 15 minutes

Baking time: 20 minutes at 180°C


1 packet of puff pastry

300g mushrooms

Half of one onion

1tps of garlic / 2 cloves of fresh garlic chopped up

50g of grated cheddar cheese (two handfuls) (optional) (you can use parmesan instead)

1 small handful of chives/parsley


1 egg

Flour for dusting

Beer mug/coffee cup



Grease a pan for the tartlets and set your oven to 180°C

Sprinkle the flour onto the surface you want to work on and roll the puff pastry out onto it. I used a beer mug and dusted the rim with flour and used this to cut out 6 circles from the pastry. Put these onto your pan and put it in the fridge to chill while you make the filling.

Cut up the mushrooms, onions and garlic if you are using fresh garlic

Add some oil to a frying pan and when it is nice and hot add the garlic, mushrooms and onions and cook until golden brown and there is no more liquid in the pan. Once they are done take the pan off the stove and add the parsley/chives and if you are using cheese, add the cheese here.

Take the circles out of the fridge and using a knife score a 1cm border onto the circle. Score means to take a knife and cut a circle into the dough but not going all the way to the bottom of the pastry. Where ever the cut is that dough will rise and the rest in the middle will not.

Put your mushroom filling into the middle of the circle, beat the egg and brush this onto the pastry.


mushroom tarlets


Put in the oven for 20 minutes or until golden brown and they are best served immediately but you can reheat them when you need them!

Note: when I made them I doubled the recipe so that there would be more!


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