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Puff Pastry Pizza with

rhubarb parfait
Rhubarb Yogurt Parfait

Menu Plan for the week of March 29, 2013: Day 2 Recipes

Puff Pastry Pizza
Rhubarb Yogurt Parfait

Cooking time:  30 minutes for menu     Cooking schedule: see below for instructions

      You could use a purchased pizza crust rather than the Puff Pastry if you prefer.  If you can't find rhubarb, use sliced strawberries in the Parfait.

Puff Pastry Pizza Margherita with Prosciutto   Preparation, cooking time: 30 minutes
   Use regular 'pizza' mozzarella for this, as the fresh balls have too much moisture in them and make a soggy crust.   The puff pastry makes a light and flaky crust and the pizza is ready in no time!

1 puff pastry
2 large tomatoes, thinly sliced
1 cup (4oz, 125gr) shredded or sliced mozzarella   for cooking or pizza
4 thin slices Prosciutto, (3.5oz, 100gr)
1 tsp dried basil
1 tsp dried oregano

Lay the pastry crust out on a baking sheet.
Slice tomatoes as thinly as possible, 8 - 10 slices per tomato. Tear Prosciutto into small pieces. Arrange the tomato slices on the pastry.  Lay the Prosciutto on top.  Sprinkle with herbs, then cheese.  Bake in a preheated oven, 400F (200C) for 20 - 25 minutes, or until crust and top are golden brown.

Rhubarb Yogurt Parfait                                Preparation and cooking time: 20 minutes
   Rhubarb sauce is simple: rhubarb and sugar. I like tart; if you prefer sweet add a bit more sugar.  The sauce will keep about a week in the fridge so double or triple the recipe if you like.  

2 cups sliced, fresh rhubarb, about 2 stalks
2 tbs sugar
1 tbs water
1 cup (8oz 250gr) vanilla yogurt

Wash the rhubarb and slice it about 1/4" (.5cm) thick.  No need to peel but pull off any stringy bits as you slice. Use a sharp knife.   Put in a saucepan with the water and sugar.  Cover and cook over medium heat until very soft.  Taste and add more sugar if you like - before removing from heat.  Chill.

To serve: In a parfait or champagne flute, or other glass, layer the rhubarb sauce and yogurt.  Serve.
Also good over vanilla ice cream....

Cooking Schedule: 30 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives
baking sheet, medium saucepan with lid,
parfait glasses

Turn oven on, 400F (200C)
Thaw pastry if needed
Cut rhubarb, add sugar, water, cook
Lay out puff pastry on baking sheet

Slice tomatoes, Prosciutto
Shred cheese if needed
Arrange tomatoes on puff pastry
Add Prosciutto, herbs, cheese
Bake pizza
Cool rhubarb when done
    Pause while pizza finishes
When pizza is almost done - make Rhubarb Parfaits
Remove pizza, slice, serve

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