Pizza Bread seems to be a timeless classic for both teenagers and students and is really versatile. The children and I enjoyed some pizza bread today after returning home from cycling in the cold– just what we needed.
Variations: You can add any pizza topping you like to this basic recipe. My family loves olives, sweetcorn, red or yellow peppers, vegetarian salami or chillies. I am also one for trying to use as little fat as possible while getting all the taste. In this recipe, I find it does not need any extra oil on the bread, and the amount of cheese used can easily be halved.
Gluten-free: We use gluten-free bread for this recipe.
My children enjoy these crispy nuggests (they call it tofu chicken), and they are a great snack with some home-made barbecue sauce or tomato ketchup.
1 egg, 1tbsp. tamari or soy sauce, 1tsp. paprika powder, 60g cornflakes, 25g rice flour or any other flour, a 200g block of firm tofu.
Pre-heat the oven to 180°C and line a baking tray with greaseproof paper. Beat the egg with the tamari sauce and paprika powder and put it on a small plate. Measure out the flour on another plate. Crush the cornflakes (I use a pestle and mortar, but crushing them with your hands in a bowl will be just as good) and pour onto a third plate. Cut the tofu in 1cm thick slices. Now dip the tofu slices first into the flour and turn until all sides are covered. Repeat the same with the egg mixture and finish with a coating of crushed cornflakes. Bake for 20 minutes and serve immediately.
Preparation time: 15 minutes plus 20 minutes cooking time.
Sometimes, I cut smaller pieces of tofu and put them on small wooden skewers. Makes a great party food and children enjoy eating them with their hands and dipping them into the tomato ketchup.
Gluten-free: Use gluten-free cornflakes and any gluten-free flour you like. Vegan: Mix 30g of flour with the tamari sauce and paprika powder and add as much plant-based milk as necessary to form a creamy dough. Cover the tofu pieces in this dough, then turn in the crushed cornflakes and bake for 20 minutes at 180°C.
A fresh dip, great accompanied with crudités, bread sticks or corn chips.
Variations: For people who like a smoother dip, try using cream cheese instead of cottage cheese. Yogurt can substitute the sour cream, and quark the cottage cheese for a lighter version. sic recipe (without the capers and caraway seeds) can be used as a basis for a variety of other dips. Why not try a dried tomato dip (add 8 chopped, dried tomatoes and a tablespoon chopped basil leaves), an olive dip (add 12 chopped green or black olives and 1 teaspoon dried herbes de provence), or an onion dip (do not add any uncooked onions, but brown 2 chopped onions in a little olive oil, leave to cool slightly and add to the basic recipe)?