TANGY TOMATO TARTS

TANGY TOMATO TARTS
Serves: 4
Ingredients
Puff pastry, frozen          2 sheets
Plum tomato, chopped 4-6 pc
Sweet corn, frozen          2 tbsp
Basil leaves, finely chopped  2 tbsp
Lemon juice                       ½ tsp
Salt and pepper                to taste
Mozzarella cheese           ½ cup
Basil leaves to garnish
Olive oil                               2 tbsp

Method
Preheat oven 350°C.
Cut the pastry sheets into square shapes with a cookie cutter.
Mix tomato, corn, basil leaves, lemon juice, salt and pepper. Set aside.
Arrange all the sheets in a square mould and prick with a fork so the tart will not fluff.
Spread the cheese first then top with tomato mix.
Brush with oil. Bake for 20-25 minutes and let it cool on a wire rack.
Garnish with basil leaves and serve.

MINI MOONGDAL PANCAKES

MINI MOONGDAL PANCAKES
Serves: 4
Ingredients
Moong dal, yellow, soaked          2 cup
Peas, frozen, coarsely grounded    ½ cup
Ginger, grated                                   1tbsp
Chilli, green, finely chopped      1 pc
Coriander, fresh, finely chopped              2 tbsp
Eno salt                                                ¼ tsp
Cooking oil                                        ½ cup
Salt to taste
Method
Grind soaked dal in the blender and mix with pea paste.
Add remaining ingredients except oil.
Heat a nonstick pan, spray with oil and pour one ladle of batter in the centre of the pan.
Spread the batter with the back of a spoon in a round shape.
Pour oil from the side of the pancake, turn and cook both sides.
Serve with mint chutney.

SWEET POTATO WITH SAUCY SALSA

SWEET POTATO WITH SAUCY SALSA
Serves: 2
Ingredients
Sweet potato, medium, scrubbed, 
sliced into 1/8 inch thick triangles  2 pc
Extra-virgin olive oil                                                     1 tbsp
Coarse salt, preferably sea salt                                  ½ tsp
Black pepper powder                                                     ½ tsp
Lime wedges, for serving                                             1 lime
For the saucy salsa:
Plum tomato, ripe                                                           4 pc
Capsicum, red, medium, chopped                           1 pc
Jalapeno pepper                                                              2 pc
Coriander leaves, fresh, chopped                            ½ cup
Lemon juice                       1 tsp
Olive oil                               1 tbsp
Salt and pepper to taste
Method
In a baking dish, add tomato, capsicum, jalapeno, olive oil, salt and pepper.
Bake for about 15-18 minutes at 180°C.
Blend together roughly with the coriander leaves, add lemon juice and set aside.
Preheat oven to 400°C, with racks in centre and lower positions.
Spread sweet potato chips in a rimmed baking dish.
Drizzle with oil, toss, and spread in a single layer in the dish.
Bake, flipping once, until centres are soft and edges are crisp (approx. 22-25 minutes).
Sprinkle with salt and pepper.
Serve with lime wedges and saucy salsa.