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Posted 20 hours ago

Napolina Pizza Bases, 4 x 75g

£9.9£99Clearance
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About this deal

SUMMER HOLIDAY RECIPES: Mini pizzas are a tasty treat and ideal for quality cooking time in the kitchen with the kids (Image: Napolina) School’s out and the summer holidays are in full swing. If you're struggling to find things to do on those not-so-sunny days, we’ve got five simple recipes that the kids can help with, and they’re tasty too!

Serve the pancakes topped with the remaining mango slices, sprinkled with coconut flakes and drizzled with a little syrup or honey, if you like. Top Tip: Switch it up by adding strawberries and kiwi and other yummy summer fruitsBeat the egg, milk and vanilla together in a shallow bowl. One by one, briefly dip the slices of bread into the mixture. Carefully push each one into the prepared muffin tin. Bake for 18 to 20 minutes, until set and light golden brown. Melt the butter in a frying pan and gently fry the spring onions for three to four minutes. Mix them into the mashed potato with the lemon zest and parsley.

Cooking in batches, ladle in the batter to make small pancakes. Cook until the batter just sets on the surface, then flip over to cook the other side for about one to two minutes. Continue until all the batter is used up. Pour the mixture into an ovenproof dish and top with the grated Parmesan. Bake in the oven for 20 minutes until bubbling and golden. Use the butter to grease eight holes in a muffin tin. Trim the slices of bread into squares, then use a rolling pin to flatten them.Bake for 10 minutes until crisp and golden and serve with fresh basil leaves. Top Tip: You could personalise your pizza by adding your favourite topping, try mushroom and green pepper, spicy pepperoni or ham and mushroom Next up we have a comfort food classic, with another recipe by Napolina, an indulgent treat perfect for feeding the whole family. Macaroni Cheese READ MORE: Helen's savoury sausage dish is a family filler that saves on time and money Italian Pizzettes Meanwhile, finely chop an onion, two cloves of garlic and a handful of parsley leaves. Then heat two tablespoons light in colour olive oil in a pan and add the onion and garlic, lightly frying for 10 minutes until softened. Beat the remaining egg in a shallow bowl with two tablespoons of cold water. Put the flour and breadcrumbs onto separate large plates. Lightly coat the fish cakes in flour, then dip them into the beaten egg and coat them in the breadcrumbs. Chill for 10 minutes.

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