Reggae Tomato and Mozzarella Pastry Tart
1 sheet puff pastry
1 packet fresh mozzarella
4 large tomatoes
2 teaspoons mixed herbs
A few drops of Reggae Sauce
Unroll the pastry and put a thin layer of Reggae sauce or tomato puree on the base of the puff pastry.
Pre-heat the oven to 220c 350f
Fold all the edges of the pastry inwards, just for a yummy crust.
Slice some tomato on top of the sauce and rip pieces of mozzarella evenly.
Season with mixed herbs.
Pop into the oven until crispy brown.
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“I CAN COOK: VEGETARIAN”
BY MARIKA GERMANIS AT:
Bread and Butter Pudding
4 slices white bread
25 g 1 oz butter or margarine
50 g 2 oz mixed dried fruit
25 g 1 oz caster sugar
250 ml ½ pint milk
500 ml oven proof dish
Knife and fork
Cut off the crusts from you sliced bread.
Spread butter on each slice. Place the crusts at the bottom of an oven proof dish.
Cut each slice of bread into four.
Arrange the cut pieces over the crusts and up the sides of the oven proof dish. Sprinkle some of the fruit and sugar over the bread.
Put in another layer of bread, sprinkle the rest of the fruit and some of the sugar.
Cover this with the rest of the bread with the buttered side UP, sprinkle the rest of the sugar. Beat the egg well into the milk, pour over the pudding. Leave it to stand for 10 minutes so the bread soaks up the milk and egg.
Place into the heated oven for 30-25 minutes or until the pudding is set and golden brown and crisp.