Recipes………
Dinner Express DINNER EXPRESS BY BEST SELLING AUTHOR GEORGE GEORGIEVSKI IS THE ULTIMATE SOLUTION FOR BUSY PEOPLE AND FAMILIES. DINNER EXPRESS WILL HELP GET HEALTHY, HOME-COOKED FOOD ON THE TABLE FASTER, EVERY NIGHT OF THE WEEK.
WIN 1 of 5
It includes 60 fast, fresh and easy dinner ideas, most of which can be whipped up in 30 minutes or less with ingredients that you'll already have in your pantry and fridge. George has taken the guesswork out of Dinner, with quick ideas with mince, hidden veg for the kids and fussy adults, pimping up a supermarket roast chook all with time-saving hacks and tips. And it wouldn't be a book from the School Lunchbox Dad without a host of ideas for how to turn your dinner into tomorrow's lunch.
Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.
COBZZA I N G R E D I E N TS SERVES 4
• 1 x 25cm round cob loaf • 250ml (1 cup) tomato pizza sauce • 300g (2 cups) grated mozzarella • 12–15 slices of salami (hot salami totally rocks, just saying) • 3–4 sprigs of basil, leaves picked • 1 tablespoon extra-virgin olive oil simple Italian salad, to serve. METHOD 1. You can cook the cobzza in an air fryer or the oven. If cooking in the oven, preheat it to 180C. 2. Using a bread knife, cut the top off the cob loaf – avoid the temptation to eat it as we need it later. Pull out most of the soft, inner bread from the cob loaf and set it aside, then press down on the hollowed-out base of the loaf to make a firm layer. This will prevent the ingredients from leaking through. 3. Spread half the tomato sauce across the base of the cob loaf, then top with half the mozzarella, half the salami and a few basil leaves. Drizzle half the olive oil over the basil leaves, then repeat the process until you’ve used up all the ingredients (save a few basil leaves for scattering over at the end).
Who doesn’t like an 80s-style cob loaf with a melted cheese fondu? Okay, I’m not really into it either, so I set myself a mission to make this retro classic super cool with a contemporary twist. I was thinking about it while eating pizza, then bang! It hit me. I’ll create a cob-loaf dip with a pizza twist: cobzza! My girls love pulling out the soft, inner bread and squeezing it to create edible bread balls, and when they’re in the mood they even help fill the loaf with their favourite toppings. Make it a fun, interactive meal that everyone can participate in.
4. Pop the reserved lid on top of the loaf. If cooking in the oven, transfer the cob loaf to a baking tray and cook for 20 minutes, removing the lid for the last 5 minutes of cooking to allow the cheese to get all melty and slightly grilled. If using an air fryer, cook at 170C for 10 minutes, removing the lid for the last 3 minutes of cooking. 5. Top with the remaining basil leaves and serve with the reserved pulled-out bread for dipping into the cheesy sauce and a simple Italian salad on the side.
TO WIN: 1 of 5 Dinner Express Books. Email competition@slim-magazine.com.au with DINNER EXPRESS in the subject line. Include your contact details. 68 slim magazine Autumn 2022
