Kate's Crazy Culinary Creations

This is one of my favourite recipes and is always a crowd pleaser. Most importantly  it is easy and fast to make. It can also be easily adapted to suit whatever size dinner party you are having. Firstly put a large pot of water on. Cut up 2 chicken breasts into 3 cm pieces. Put a medium sized saucepan over a medium heat with a tablespoon of olive oil. Put the chicken into the saucepan and cook through. Remove from the pan and set aside. Check how long your ravioli says that it will take to cook. Mine said 6-8 minute's so I put mine in before I start the sauce. In the saucepan put 400 ml of cream and 190 grams of basil pesto. Stir to combine. Allow to to heat but not boil. Once hot add half a cup of sundried tomatoes (cut into small pieces) and 3/4 of a cup of freshly grated parmesan cheese. Stir to combine. Once the cheese has melted return the chicken to the saucepan. By this time your ravioli should be cooked.  Drain it and stir the sauce though to coat. Serve with ...

I made my lamb souvlaki the other day and I had some lamb left over. To stretch what I had left I decide to make it in to a pizza. Firstly the dough for the pizza base. This recipe makes enough for 2 pizzas. Firstly combine the flour and the salt into a large mixing bowl. Make a well in the middle and add the yeast, water and olive oil. Leave for 15 minutes and allow the yeast to prove. After the 15 minutes wash your hand and work the dough together. Transfer to a floured surface and knead for 5-10 minutes until the dough is smooth. Brush a clean bowl with oil. Place the dough into the bowl and allow to prove for 45 minutes or until it has doubled in size. Divide the dough into 2 balls. Preheat the oven to 200 degrees celcius. Roll out the dough in 25 cm circles. Flip the dough with each roll and increase the size to 30 cm. Oil a pizza pan and place the dough onto the tray. On mine I firstly put pizza sauce on the base. Then shredded lamb, sun dried tomatoes, sliced black oli...