Tuna & Mushroom Pizza

Tuna & Mushroom Pizza

I adapted this recipe from Sirena tuna. It's such a simple yet delicious and low fat recipe! I highly recommend.

This is what you'll need:

1 lebanese bread

2 tbsp tomato paste with garlic and herb

1/3 cup low fat cheddar cheese (I used Bega)

3 button mushroom, sliced

a handful of cherry tomatoes, halved

a can of tuna, drained and flaked (I used Sirena, in oil - Italian style)

a handful of rockets leaves

1 tsp balsamic vinegar

step 1 - Preheat oven to fan-forced 200 degrees Celsius.

step 2 - Place lebanese bread on a baking tray. Spread 2 tbsp of tomato paste and top with cheese.

step 3 - Top with mushroom and cherry tomatoes

step 4 - Bake for 8 minutes

step 5 - Top with flaked tuna, return to over for another 2 minutes

step 6 - Toss the rocket leaves with balsamic vinegar and arrange on top of pizza

step 7 - sit back, relax and enjoy.

Feel-good Chocolate Mousse

I got this amazing chocolate mousse recipe from Nestle's website. Amazing stuff!

It uses low-fat custard as the base, compared to the traditional heavy cream. So you know it's almost guilt-free. I've had two servings of it already today, it's so good!

The texture is so light, and it's not too sweet. Great for those who fancy dark chocolates. If you are, welcome to my club! XD

I hope you enjoy this recipe as much as I did! I can't wait to make more!

Vanilla Cupcakes with Chocolate Frosting

I baked a batch of cupcakes for a potluck dinner. The recipe was taken from The Australian Women's Weekly Cook.

To soften the butter, I suggest walking to your supermarket and purchase the butter, when you're home, it'll be already nice and soft! as for the eggs, take them out of the fridge before leaving for the supermarket, I've read somewhere that room temperature eggs are best for cakes. Also, I didn't have caster sugar in my pantry, but only white sugar, which is not as fine as the caster. I just gave the batter a good mix to make sure all the sugar has been dissolved.

The vanilla cakes is so simple yet delicious with a wonderful egg aroma! good enough to eat it on its own. I thought the butter cream wasn't chocolatey enough, so I added in more cocoa but cut down on sugar. The cream turned out, well.. not so creamy but still very flavourful.

Don't freak out if you're butter cream hardens after a day or two, just pop them in the microwave for 8 seconds, and they'll be as good as being just out of the oven! ;)

enjoy!

Makes 24 cupcakes

For the cake, you'll need:

125g butter, softened

1 tsp vanilla essence

2/3 cup (150g) caster sugar

3 eggs

1 1/2 (225g) cups self raising flour

1/4 cup milk

Chocolate Butter Cream:

125g butter, softened

1 tsp vanilla essence

1 ½ (240g) cups icing sugar

2 tbspn milk

1 tbspn cocoa powder

1. Preheat oven to 180˚C or 160˚C fan-forced. Line 2 12-hole patty pans with paper cases

2. Combine ingredients in small bowl of electric mixer; beat on low speed until ingredients are just combined. Increase to medium; beat about 3 minutes or until mixture is smooth and changed to paler colour.

3. Drop slightly rounded tablespoons of mixture in paper cases. Bake, uncovered, 20 minutes.

Chocolate Butter Cream

1. Beat butter and extract in a small bowl with electric mixer until as white as possible.

2. Gradually beat in half the sifted icing sugar, cocoa powder, milk, then remaining icing sugar.