Secret Ingredient Challenge With Heinz Tomato Ketchup : Creative Mondays Blog Hop...



This week I was kindly invited to take part in a ‘Secret Ingredient’ challenge with Heinz Tomato Ketchup. I got sent this fun Heinz cooking pack, including a branded apron, oven gloves, wooden spoon and squeezy Ketchup holder and bottle of Heinz Tomato Ketchup.

All I have to do is cook my own secret recipe using Tomato Ketchup!! With a family of 6 we all love pizza so I made a quick,easy and very tasty pizza.




What you need
  • 2 Thin crust fresh pizza bases
  • 10 tablespoons of Heinz tomato ketchup
  • 100g mature cheese thinly sliced
  • 5 slices of cooked ham
  • 10 cherry tomatoes
  • Mixed herbs

Method
  • Lay the pizza bases onto a lightly greased baking trays and fold all sides of the base over
  • Spoon 5 tablespoons of tomato ketchup on each base and spread thinly
  • Sprinkle the mature cheese evenly over
  • Slice the ham into thin strips and place all over
  • Slice the cherry tomatoes and place on the pizza
  • Sprinkle the mixed herbs over
  • Place in a pre heated oven 190 for around 16-18 minutes until golden and cheese is bubbling.
  • Remove and serve


Heinz Tomato Ketchup have facebook page where you can add your secret recipes for a chance to be featured in their very own secret ingredient recipe book.

About this post- I got sent a  Heinz cooking pack, including a branded apron, oven gloves, wooden spoon and squeezy Ketchup holder and  bottle of Heinz Tomato Ketchup and was not paid for this post,all thoughts are my own honest opinion

clairejustineoxox
 
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Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...


Cooking time: 20 minutes

Serves: 4



Ingredients
  • 175g TOTAL Classic Greek Yoghurt
  • 1 egg
  • 225ml milk
  • 180g crayfish (drained from brine)
  • 50g sun-blush tomatoes
  • 50g Swiss gruyere cheese
  • 4 ready baked 11cm savoury tart cases
  • A handful of fresh herbs
  • 250g wild rocket salad
  • 50g pine kernels, lightly toasted
Method
  • Pre heat the oven to 350F/180C/Gas Mark 4.
  • Mix together the egg, 75ml milk and 75g of Greek yoghurt.
  • Fold in the crayfish, sun-blush tomatoes and cheese. Season to taste.
  • Divide the mixture equally between the four tart cases and bake in the oven until golden brown and set.
  • Meanwhile, make the dressing for the salad.
  •  Blitz together a handful of fresh herbs with 100g of Greek yoghurt and 150ml of milk. 
  • Season to taste.
  • Serve each tart with a handful of wild rocket, a sprinkling of toasted pine kernels and a drizzle of dressing.
Nutritional Information( per serving)

  • 510 Calories
  • 19g Protein
  • 35g Fat
  • 11g Saturated Fat
  • 30g Carbohydrate
  • 8g Sugar
  • 1.2g Salt

Recipe and photo credit by- Total Greek yoghurt


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Stuffed Peppers With Ricotta and Basil......


Serves 4 as a starter or 2 as a main course

Preparation time: 20 minutes
Cooking time: 35-45 minutes
Cals per portion: 108
Fat per portion: 4.5g
of which saturates per portion: 2g

Ingredients

  • 2 large vine tomatoes, skinned and chopped
  • 2 tbsp dry white wine
  • 1-2 cloves garlic, finely chopped
  • 3 large red peppers
  • 150g ricotta cheese
  • salt and pepper
  • small handful basil leaves, finely chopped
  • 3-6 sprays of Fry Light Extra Virgin Olive Oil

Method

  1. Put the chopped tomatoes into a small pan with the wine and garlic. 
  2. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. 
  3. Sieve the tomato sauce and season.
  4.  Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. 
  5. Put into a plastic bag and leave to cool. 
  6. Carefully remove the skin. 
  7. Cut each pepper into quarters lengthways removing the seeds.
  8. Heat the oven to 200C/400F/gas 6.
  9. Season the ricotta cheese with salt and pepper and mix in the basil. 
  10. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. 
  11. Roll up and place in an ovenproof dish.
  12. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. 
  13. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.

Guest post Credits - FryLight
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