CADBURY DAIRY MILK BIG TASTE UNVEILS THE UK’S FIRST EVER MONSTER TRUCK TAXI

Fasten your seat belts and get your taste buds ready because Cadbury Dairy Milk gets the chocolate on the road with the UK’s first ever Monster Truck Taxi. This impressive vehicle was especially created to help celebrate the launch of the new Cadbury Dairy Milk Big Taste bars and  to bring us British big chunks of deliciousness and a ride to remember.




Dwarfing all other cabs on the road, the Big Taste Monster Truck Taxi is a humongous  9ft tall and weighs an incredible  1.5 tonnes. Adorned with the iconic Cadbury purple, the car will open its doors to chocolate fans all over the country  to help introduce them to the thrilling taste sensation of the new bars in the range: Cadbury Dairy Milk Big Taste Toffee Whole Nut, Cadbury Dairy Milk Big Taste Oreo Crunch and Cadbury Dairy Milk Triple Choc Sensation.




Sitting at over 2 meters in height passengers are sure to be in for a treat when they climb inside the cab. The Big Taste Monster Truck Taxi takes to the streets of London on 27th May 2016 and will then set off on a journey across the country, making a stop in Manchester, Birmingham and Liverpool where it will give chocolate fans the chance to enjoy an exhilarating experience inside the cab, as well as sample some of Cadbury's delicious new products.

Big Taste Monster Truck Taxi will be touring the nation on the following days:

-27th May – London, King’s Cross
-29th May – Liverpool, One Paradise Place
-31st May – Manchester, Wellington Statue
-2nd June – Birmingham, Bullring

Gemma Flanigan, Cadbury Dairy Milk Senior Brand Manager at Mondelez International, said: “As part of our new “Tastes Like This Feels” campaign, we wanted to bring to life the unique feeling and the big taste sensation that Cadbury Dairy Milk Big Taste bars deliver. What better way to do this than by creating Britain’s first ever Monster Truck Taxi and inviting chocolate fans on board to experience a new and epic ride – the perfect metaphor for the feeling that Cadbury Dairy Milk Big Taste bars evoke. Sitting at over 2 meters in height passengers are sure to be in for a treat when they climb inside the cab and we can’t wait to take it on tour!”  

To keep up to date on exciting news about Cadbury, visit www.facebook.com/cadburyUK

Twitter @CadburyUK
#TastesLikeThisFeels 

Note - I received a free bar of chocolate for promoting this Cadbury Campaign.  Toffee Whole Nut.  It was good., tooooooo good.

Chicken Parmo

Chicken Parmo . . .  no, that is not a mistype.  I meant to say Chicken Parmo.  Are you ready for some full on decadence Middlesbrough style?   

Lock away the calorie counters because I am going to show you something today which is totally off the scales tastewise, not to mention caloriwise!   Fastfood chicken as only the people in the North East of England, Teesside . . .  do it!  

Hang onto your hats, you're in for a real treat!

Not to be confused with the Italian Chicken Cutlet and cheese dish with the marinara sauce known as Chicken Parmigiana, this is a dish I had heard about for a long time and always wanted to try. 

 I have never been to the North East, but this dish is something I have been stalking for a while, ever since I heard my friend Julie (who is from the North East) talking about.   

Breaded chicken cutlet is the only thing it has in common with its Italian Counterpart.

What you have here is a chicken breast, pounded and breaded   . . .  then deep fried . . .  until it's crisp and golden on the outside and tender moist on the inside . . .

 Slathered with a rich, well flavoured bechamel cream sauce  . . .  and loaded wth lots of grated strong cheddar cheese  . . .

 







Then popped under a grill til the bechamel is bubbling away and the cheese is golden and gooey . . .  the three together.  Heavenly Bliss.  Its as simple as that.   In the North East they would eat them with chips, one per customer.  Come big or stay home.   

I cut it into three and was in heaven with every mouthful.  I have given quantities for four, but really two would serve four people quite amply, especially if you added chips on the side.

 

*North East Chicken Parmo*

Serves 4

Printable Recipe 

Tender breaded fried chicken breast, slathered with some bechamel sauce, with sharp cheddar on top and grilled until everything is scrumptiously gooey. 

4 chicken fillets,  pounded to an equal thickness

1 large free range egg

150g of dry bread crumbs

salt and pepper to taste

Vegetable oil for frying 

For the bechamel:

5 TBS butter

4 TBS flour

4 cups milk

1 onion, peeled and stick with 1 clove and 1 bay leaf

salt and pepper

1/2 tsp freshly grated nutmeg 

110g of strong cheddar cheese, grated (4 ounces)

First make the bechamel.   Place the milk into a sauce pan with the onion, clove/bayleaf.  Bring just to the boil.  Remove and set aside to infuse for half an hour.  Strain out the onion and clove/bayleaf. 

 Melt the butter in a large saucepan.  Whisk in the flour.  Cook for one minute,  Whisk in the  warm milk a bit at a time until the mixture thickens and boils.  Cook for about 5 minutes over low heat.   Season with salt and black pepper and nutmeg.  Place a piece of parchment paper on the surface to keep a skin from forming and set aside.

Season the chicken breasts with salt and pepper.  Beat the egg in a large shallow bowl.  Place the bread crumbs into another large shallow bowl.  

 Place  1 inch of vegetable oil in a large skillet.  

Dip the chicken breasts into the egg and then into the bread crumbs, coating them well all over, and lightly pressing to adhere.  Place onto a parchment lined baking sheet as you coat them.   

Heat the oil in the skillet until hot.  Add the chicken breasts, two at a time, and cook for several  minutes on each side, until golden brown.  (depending on the size of your chicken breasts, you may not be able to cook two at at ime, in which case cook one at a time, and add more oil as needed)  They are done when golden brown and cooked through.  Don't have the oil too hot or they will burn on the outside and not cook on the inside.

Place them all into a large baking dish.  Slather the tops with the bechamel sauce and sprinkle cheese over all.

Heat the grill to high.  Pop the baking dish under the grill and grill until the sauce is bubbling and the cheese is golden.  Serve hot.







The History of Chicken Parmo:

The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. He ended up moving to Middlesbrough and opened a restaurant  where he created the parmo at The American Grill in 1958.







You do NOT want to know how many calories there are in one full size Parmo served with chips and salad on the side. Look it up on the net and prepare to be shocked.   Suffice it to say that  . . .  as delicious as it is . . .  this is one heck of a blue moon treat!  I dare say once in a lifetime.  I am glad that I only made one and had two other people to share it with.  Whew!

(My chips were oven baked homemade)

Warm Blueberry and Almond Muffins

 

Yayy!! It's the weekend!!  And a Bank Holiday weekend at that!  I know I don't work full time anymore and don't really have all that many pressing issues in my life during the week, except for whatever work I make for myself and my church duties, but I still like to pull out the stops a bit at the weekend, like anyone.

Pasta Salad with Roasted Tomatoes and Spring Asparagus

I just love fresh Spring asparagus.  I don't eat asparagus any other time of the year because there is just no comparison in flavour.   I believe in eating seasonally.   I don't think asparagus that has been shipped over from Peru in the depths of winter has any flavour at all really.  The taste never justifies it's high price in my opinion!

BBQ this Bank Holiday Weekend with Newman's Own!

There is nothing us Brits love more than a good old-fashioned BBQ. Whatever the weather, nothing beats gathering friends and family together to enjoy tasty grilled treats. This year’s BBQ Week runs from 23rd – 29th May, coinciding with the Bank Holiday in May and Memorial Day in the US,  providing the perfect opportunity to experiment with a variety of recipes, and lucky for you, Newman’s Own is here to lend a helping hand.

With a selection of sauces, rubs, marinades and dressings from Newman’s Own, you won’t want to BBQ without them. Get to the grill this BBQ Week and impress your guests with a selection of mouth-watering recipes ranging from honey turkey burgers to fiery bourbon chicken wings. (All the post-tax profits from Newman’s Own products go to the Newman’s Own Foundation, with over £1 million already being donated to a wide range of charities in the UK alone and over £250 million donated worldwide.)

Let's start off with Fiery Bourbon Chicken Wings served with a cooling Blue Cheese Dip!   I adore chicken wings.  If chicken wings are on the appetiser menu, they are my choice every time!

Parmesan Chicken Breasts with Crispy Prosciutto

I am always up for chicken. Its not something I ever get tired of. I could eat it every night of the week. I'm not fussy about which part I eat either . . . I love the thighs, I love the breasts, I love the wings. 

 I adore roasted chicken, fried, baked, simmered . . . I just love chicken in any way shape or form!








I was really excited when I found a video on YouTube of Jamie Oliver making some really simple, and tasty Parmesan Chicken Breasts with Crispy Posh Ham! 

 It looked quick, easy and so delicious! I'm always looking for different ways to cook chicken breasts. They are like a blank canvas that takes to all sorts of flavours and textures.

Of course that is one of Jamie's talents isn't it??? 

 He makes cooking look fun and easy, and delicious as well! He's done a lot to inspire young people to want to cook and to eat better!

I made this for our supper last night and it was fabulous! 

 This would work very well served up with some mash and a vegetable, or even alone with a tossed salad. It was moist and delicious and had a wonderful crust of crispy ham. Oh so yummy!!

*Parmesan Chicken Breasts with Crispy Prosciutto*
Serves 2
Printable Recipe

Moist and tender chicken underneath a crust of crisp Prosciutto ham and meltingly tasty Parmesan cheese. What's not to like?

30g of freshly grated Parmesan Cheese (about 1/3 cup)
2 sprigs of fresh thyme
2 skinless boneless free range chicken breasts
freshly ground black pepper
1 unwaxed lemon, finely grated zest
6 slices of prosciutto
olive oil
good quality balsamic vinegar

Place your chicken breasts between some sling film and bash them out with a rolling pin so that they are an equal width throughout. Sprinkle each with some freshly ground black pepper and a little freshly grated lemon zest. sprinkle the leaves of one sprig of thyme over each. Cover with the Parmesan cheese, dividing it equally amongst the chicken breasts. Lay 3 slices of prosciutto over each breast, overlapping them slightly and covering the cheese. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.

Put a non stick frying pan over medium heat. Carefully transfer the chicken breasts to the pan, prosciutto side down. Cook for 3 minutes on each side, turning halfway through the cooking time until the ham is crispy and the chicken is cooked through.

If desired drizzle with a bit of balsamic vinegar and some olive oil to serve.

Homemade Pirate Cookies

Any guesses on what my absolute favourite cookie of all time is??? No, it's not custard creams, oreos, chocolate chip or even shortbreads . . .


It's the humble, peanut butter filled, peanut butter flavoured oat cookie from Canada called . . . "Pirate Cookies!" I just love that wholesome crisp oatmeal cookie (slightly peanut butter flavoured) and that yummy peanut buttercream filling. Oh, nothing on earth tastes better with a glass of milk.





I like to pull them apart and lick up the frosting and then eat the cookie part.  I like to dip them in milk and let them get soft and then eat that scrummy milk soaked goodness . . .



I like to eat them just as they come . . . two crispy layers . . . soft filling . . . Nom Nom!

I love to eat them anyway I can get them . . . only problem being . . . there is no such thing as a Pirate Cookie here in the UK . . . there is not even any biscuit that it close to being a Pirate Cookie.



My waistline is completely ok with that fact . . . but oh boy . . . you never know just how much you are going to miss something until it's way beyond your reach. 

 I have been missing Pirate Cookies for nigh onto 16 years now . . . that's a long time to miss something.



Ok . . . so I  have had the occasional fix when I happen to fly home for visits  . . .  but its not near often enough, truly. I love them that much. 

 I've tried bringing some home with me in my baggage . . . but they can get all crushed . . . not nearly as satisfying as crunching down your own biccies!



This week I decided to try to make my own . . . I baked oatmeal cookies largely based on an old recipe . . . I substituted some of the butter with peanut butter. 

 It worked. I had some lovely peanut butter flavoured oatmeal cookies.I created a peanut butter flavoured buttercream filling.

I sandwiched that yummo peanut butter flavoured buttercream filling betwixt two of those scrummy oat cookies.



I fell in love. Mr Christie . . . you DO make good cookies . . . but these are better.

The end.



*Homemade Pirate Cookies*
Makes 18
Printable Recipe

Something which I have always missed from home . . . now I don't have to miss them anymore.

For the cookies:
75g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp of baking powder
1/2 tsp salt
8 TBS unsalted butter, at room temperature
90g of creamy peanut butter (1/2 cup)
96g of caster sugar (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
1 large free range egg, at room temperature
1 tsp vanilla
81g of quick cooking oats (1 cup)

For the filling:
3 TBS unsalted butter
90g of creamy peanut butter (1/2 cup)
130g of icing sugar, sifted (1 cup)
3 TBS heavy cream



Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking sheets with parchment paper.

Whisk togethet the flour, soda, baking powder and salt. Set aside.

Cream together the butter, peanut butter and both sugars, until light and fluffy. Beat in the egg and vanilla. Mix in the flour mixture and then stir in the oats, beating briefly to combine. Scoop out using a small cookie scoop (approximately 1 heaped TBS) and drop onto the prepared baking sheets, leaving 2 inches in between each for spreading. Bake for 10 to 12 minutes, until the cookies are golden brown and the edgese are set. Allow to cool on the baking sheets for five minutes before removing to a wire rack to finish cooling.

Make the filling by beating together the butter, peanut butter and icing sugar at medium speed until smooth. Add the cream and beat until fluffy. Put together the cookies into pairs with some of this filling in between. Press the filling to the edges. Store in an airtight container.



Oh yes . . . I will still be induging my fill the next time I fly back to Nova Scotia, but  . . .  it's nice to know that in the meantime I can still create a fabulous almost there substitute!!!

Stuffed Baby Sweet Bell Peppers

 

I found the cutest little baby bell peppers in the store today and I just couldn't resist picking them up! I am such a sucker for baby anything . . . kittens, puppies, duckings . . . baby vegetables!!

Healthy Speedy Suppers by Katriona Macgregor, cookbook review

Another cookery book I received recently for review is Healthy Speedy Suppers, by Katriona MacGregor. Bursting with quick, simple and deliciously healthy recipes, Healthy Speedy Suppers will inspire anyone who feels too tired or busy to cook at the end of the day.


Katriona MacGregor started her Speedy Weeknight Suppers column for The Telegraph online in 2013, after a move back to exhausting London office life caused a slump in her diet. Resolving to break away from eating ready meals and cheese on toast every night, she began developing recipes that took no more than 40 minutes to make, were packed with good quality, wholesome ingredients, and tasted fantastic.



It is brimming over with advice for those who are short on time but stillwant to eat nutritiously and how to stock a healthy larder.  There are Six tasty chapters of recipes including . . .

 

Soups and Salads - Nineteen delicious recipes including such fabulous delights as Little Gem, Cucumber and Rocket Soup, Asparagus, Broccoli and Proscuitto Salad wih Caper and Herb Dressing, Roast Carrot, Tomato and Dill Soup, Prawn, Courgette and Coriander Salad.  Who knew healthy could be so delicious!



Poultry - Fourteen Tasty Delights . . .  Soy Roast Chicken Legs with Butternut Squash and Red Peppers, Pheasant, Coconut and Tamarind Curry, Honey and Mustard Glazed Poussin, Duck Breasts with Peaches and Balsamic Vinegar to name but a few.   Totally tempting to the tastebuds.



Meat - Sixteen tantalizingly delicious sounding meaty meals including Pork, Courgette and Broccoli Stir Fry, Paprika Pork with Red Peppers, Corned Beef Hash with Roast Tomatoes, Lamb with Bashed Peas and Tomato & Mint Salsa.



Fish -  Fifteen Oceanic Delights including  Sea Bass with Thai Vegetables, Moroccan Fish Tagine, Spicy prawn and Tomato Spaghetti, Garlic Roast Salmon with Courgettes and Olives.  Can't wait to get stuck in!

 

Grains, Pulses & Vegetables - 18 delicious recipes using these as their main ingredient.   Fabulous sounding dishes such as Chickpea and Black-eyed Bean Chilli, Courgette, Cherry Tomato and Goats Cheese Frittata, Quinoa, Courgette and Herb Cakes,  Butternut Squash, Chestnut and Sage Risotto to name but a few. 

And finally  . . .



Dips, Sauces & Dressings - Eight different dips, sauces and dressings including Butterbean and Pumpkin Seed Hummus, Grainy Mustard Mayonnaise, Beetroot and Walnut Dip and Watercress Sauce, just for starters.

No surprise . . .   no desserts.  Boo Hoo, but then again, unless you are talking about eating a fresh piece of fruit there are not too many healthy desserts are there really.

The recipes are fresh, seasonal and nutritious and showcase a broad range of influences from around the world. Ingredient lists are short, prep is kept to a minimum and the methods are relaxed, often featuring one-pot or one-tray cooking. All of them have been put to the test at home after a busy day in the office, and the ingredients are easy to find and can be scooped up on the way back from work. Ranging from the summery Strawberry, Fennel & Chicken Salad, to warming Aubergine & Red Lentil Curry and zesty Sea Bass with Thai Vegetable Noodles, there is something here for every mood, diet and seasons.

Most of the recipes are wheat and dairy free, and are all naturally low in fat, sugar and refined carbohydrates. Also included are a guide to larder essentials, suggestions for leftovers, ingredient substitutions and simple variations.  This is truly a one-stop cooking resource for stressed, busy people.

I, for one, can't wait to get stuck in!

 

Food writer and chef Katriona MacGregor has been cooking, thinking and writing about food since she was able to wield a wooden spoon. Leith’s trained, she has worked all over the country in restaurants, private houses and cookery schools both cooking and designing recipes.

Website | Blog | Twitter 

Healthy Speed Suppers, by Katriona Macgregor

Hard Cover, Colour

Published by Nourish, eat well, live well

ISBN # 978-1-84899-299-3 

£16.99/UK  $24.99/USA  $26.95/CAN

 

Ultimate Family Wellness by David Kirsch, a review

I wanted to tell you about a new book I recently received today, entitled Ultimate Family Wellness, by fitness guru and trainer, David Kirsch.   The No-Excuses program for Diet, Fitness and Lifelong Health.




David Kirsch is the trainer behind Jennifer Lopez’s killer physique, and in this book he delivers easy-to-follow tips for leading a healthier life. This fabulous guide is a wonderful go-to source for five-minute workout fixes and delicious, yet efficient, fat-burning meals.  His 5-5-5 exercise and nutrition philosophy (follow it and lose five pounds in five days) is definitely one to note.

It is divided into 5 Main chapters.

 

What is the 5-5-5 Program and the Ultimate Family Wellness plan - This chapter outlines the plan, explaining all the details of the plan and how to implement it in your life.



Chapter 2 - Exercising and Activities.   Exercises for the 5-5-5 program.  Detailed photographs and in-depth advice for a wide variety of exercises and activities designed to get both you and your family off your bums and on the road to fitness.



Chapter 3 - Nutrition Food and Family.  The importance of family rituals, Five rules for optimimum nutrition, the ABC's of  Nutrition, Debunking Food and Nutrition Myths, David's Top Ten Superfoods.



Chapter 4 - Cooking with Your Kids   (My favourite chapter)  This is the recipe chapter, containing a multitude of Nutritious and Healthy recipes to take you and your family from breakfast on through to dinner with healthy snacking options. (Berry Yogurt Parfaits, Oatmeal Banana Brulee, Roast Turkey Avocado Salad, Turkey Kale Soup, Tuna Spinach Bowls, Crispy Samon Nuggets, Stir fries, dressings, dips, etc.)  There is a wealth of really delicious sounding and photographed meal options in this chapter, designed to maximize nutrtition and create appeal for even the fussiest child.

 

 Chapter 5 - Management and Maintenance Made Easy -  How to manage the five day plan, keep a record of your exercise, recommended meal plans and cheats, Rules for to live by and how to maintain the momentum once you get going on this fabulous plan.  This chapter aims to inspire you on to success.

With over two decades of experience uncovering and harnessing the powerful connection between mind, body and spirit, David Kirsch has become a leading authority on achieving optimal health and wellbeing at any age or fitness level. Throughout his years as a sought-after trainer, David has transformed the bodies and lives of countless devotees through his signature combination of mind-body conditioning, multi-tasking workouts and smart nutrition. From founding New York's award-winning Madison Square Club to developing unprecedented supplements, classes and techniques designed to maximize workouts; David has been a pioneer in the wellness field throughout his long career.

Trusted by some of the world's most visible celebrities and influencers, David is the man with whom many A-listers train when they need to get in shape fast. One of the unique aspects of training with David is his expertise in reading different body types and his ability to target different parts of the body. In addition to authoring five books, including the bestseller The Ultimate New York Body Plan, David has appeared on numerous television shows, including The Today Show, E! and CNN World News, Dr. Oz, Live with Regis and Kelly and The View. Additionally, as a single father of four-year-old twin girls, he has expanded his wellness empire to include areas such as family and child fitness, nutrition and wellness. His website, DavidKirschWellness.com, represents a passport to the complete David Kirsch lifestyle.

Altogether this is a fabulous book for those who are wanting to get themselves and their family back in shape and to promote good nutrtion and family wellness together.  If this is your goal and something you are really wanting to aspire to, then this book is for you!

Ultimate Family Wellness, by David Kirsch
224 pages
Colour, and soft covered
ISBN - 978-1-59233-709-5
Published by Fair Winds, A division of Quarto
$22.99/US  $27.99 /CAN  £14.99/UK

Spaghetti Pizza Pie

This recipe came from a clipping that I have had in my Big Blue Binder for a very long time.  It was one that I thought looked delicious and that I wanted to make some day.  It's only taken me twenty years I am sure.  

I can't see a date on the clipping or the name of the magazine I got it from, so I cannot say for sure, but I have lived over here for sixteen, so it has to be at least that and then some!

My husband  isn't really fond of pasta, but he has had an accident with his teeth this week so is on soft food for an undetermined length of time'

I thought this wouldn't be too hard for him to eat and in all truth, as I said before  . . .  it is something I have wanted to make for a very long time!

 

I am so glad that I finally made it!  It was delicious!    I used whole wheat spaghetti because of my diabetes.  There is only 8 ounces of pasta in this dish, and divided six ways that means you only have a small amount of carbs.  

There is rather a lot of cheese however . . . but we won't think about that.  If you use skim milk Mozzarella then it's not so bad.

I also added a couple of chopped up cooked sausages that we had leftover from Saturday's BBQ, which went really well.  

You could actually add whatever you wanted to this.  Whatever you would  like on a pizza goes really well, so fill your boots!

Bacon, mushrooms, peppers, olives, onions, etc.   If you like it, go for it!  

In any case even without these toppings I am sure you will love this if you make it and I really hope that you do!

 *Spaghetti Pizza Pie*
Serves 4 to 6
Printable Recipe

The kiddies are going to love this one, even the BIG ones!  I have given the basic version here, but you can dress this up with additions of pepperoni slices if you want or roasted peppers and olives.  Any pizza topping works well.  Use your imagination and go wild!!

8 ounces spaghetti noodles (226g)
2 TBS olive oil
1/4 cup freshly grated Parmesan Cheese (45g)
1 large free range egg, beaten
1 medium onion, peeled and chopped
1 clove of garlic, peeled and minced
2 cups sliced mushrooms (135g)
3/4 tsp dried basil
1/4 tsp dried oregano
2 cups tomato passata (450ml)
(seived tomatoes)
1 1/2 cups shredded mozzarella cheese (166g)
3/4 cup chopped sweet green peppers (1 small one) 

 

Pre-heat the oven to 180*C/375*F.  Lightly grease a 9 inch pie dish and set aside.


Bring a large pot of salted water to the boil and cook the spaghetti in it for 8 to 10 minutes, until tender, but still firm.  (al dente)  Drain well, rinse and transfer to a bowl.  Toss with 1 TBS of the oil and let cool.


Meanwhile, heat the other TBS of oil in a large skillet.  Add the onion, garlic, mushrooms, basil and oregano. Cook, stirring occasionally for about 5 minutes.  Add the tomato passata.  Cook, stirring from time to time until thickened.

Mix the beaten egg and the parmesan cheese into the cooled spaghetti.  Press this mixture into the prepared pie dish, making a shell shape.  Sprinkle with 1/2 cup of the mozzarella cheese.  Spoon the sauce evenly over top.  Sprinkle on the rest of the mozzarella, the green peppers and any other toppings you desire.  (Here I have used salami and dried black olives)  Bake for 30 minutes, until the cheese is melted and bubbling and the crust is just beginning to brown.  Remove from the oven and let stand for about five minutes before cutting into wedges to serve.

A tossed salad goes very well with this as well as some Garlic Bread.

The Tomato Passata I used for this is Cirio Passata.   I love the Cirio tomato products.  Cirio Passata is perfectly smooth and velvety with a sweet, delicate flavour, created from delicious round tomatoes, peeled and passed through a fine sieve to produce a creamy Passata that will enhance the taste of your dishes.  It comes in glass bottles, tetrabricks and new PET Bottles.  I love it!!

Bon Appetit!