A good quiche is a great dish to have in your repertoire. They’re easy to make, freeze well, and are very family friendly. This recipe is from scratch, so includes making the pastry. If you’re short on time, you can buy a frozen pastry case from supermarket.
200g plain flour
100g unsalted butter, chilled
a pinch of salt
2 tablespoons chilled water
75g english spinach leaves, rinsed
75g button mushrooms, halved and cut into wedges
150g pumpkin, cut into a large dice
3 rashers of bacon, rind removed, diced
5 large (70g) eggs
100ml cream
1 teaspoon minced garlic
20g parmesan, finely grated
salt and pepper to taste
olive oil
Pre-heat the oven to 200ºC.
To prepare the base, place flour, butter, and salt in a food processor and whiz for one minute, or until mixture starts to resemble breadcrumbs. Add the chilled water and continue to process until the mixture starts to come together. Turn out onto some plastic wrap and mould to a flat disc. Wrap firmly in plastic wrap and leave to rest in the fridge for 30 minutes.
Meanwhile, place the diced pumpkin in a roasting dish with a small amount of heated olive oil. Roast in the oven until golden. Remove and set aside.
Once the pastry has rested, remove from the fridge and place between to pieces of grease proof paper. Roll out until about 3mm thick, or until large enough to line the base of a 23cm pie dish. Grease and lightly flour the pie dish. Line the dish with the pastry and refrigerate for a further 30 minutes.
Reduce the oven to 180ºC. Prick the base of the pastry with a fork. Line with crumpled baking paper and baking weights or rice. Bake for 15 minutes, or until cooked through. Set aside to cool.
Heat a a tablespoon of olive oil in a small frypan on the stove. Add the spinach leaves and garlic, and cover with a lid. Cook spinach until wilted. Remove from the frypan and set aside. Using extra oil if required, saute bacon until golden. Remove from frypan and set aside. Saute the mushroom in the same pan, until golden.
Spread the pumpkin, spinach, bacon, and mushroom over the pastry base. In a seperate bowl, whisk the eggs with a pinch of salt and pepper (or to taste). Gradually whisk in the cream. Gently pour the egg and cream mix into the pastry case. Top with grated parmesan.
Bake in 180ºC oven for approximately 25 minutes, or until golden on top.
Serve with green salad or vegetables.
Tags: bacon, egg, pumpkin, recipe, savoury, spinach
This is a really simple method for pizza dough and a great place to start if you’ve never made your own bread before. If you can find semolina flour, it gives the dough an authentic flavour and texture. But if you can’t find it, strong white bread flour will also work.
To make the dough:
1. Pile the flour and salt on to a clean surface and make an 18cm well in the centre. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
2. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
3. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
4. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.
To make the sauce:
5. Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic. Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper. Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks.
6. When done, have a little taste, and season again if needed.
To make the pizza:
7. Divide the dough in two. Wrap one half in plastic wrap and freeze for another batch (see Jamie’s tips above). With the other half, divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
8. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge
9. When you’re ready to cook them, preheat your oven to 250°C/500°F/gas 9.
10. Put two of the rolled-out dough rounds onto each of two oiled baking sheets. At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, do them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you’re going to cook your pizzas on the bars of the oven, make sure they’re not too big – otherwise they’ll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
Topping ideas
When it comes to topping a pizza, the only thing you need to remember is: less is more. Keep your combinations simple and don’t overload it with toppings so it has a chance to cook through. Try adding your favourite cold meats like Parma ham or salami, or slice up things like mushrooms, olives, courgettes or cooked potatoes and add them. You can also use leftovers – shredded roast pork or chicken would both work well. Have a play and find your favourite combos. Serve with a lovely green salad.
Here are some of my favourite topping ideas:
Mozzarella, anchovies, chilli, capers and parsley
Smoked pancetta, mozzarella, fresh chilli and tomatoes
Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil
Green and red grapes, rosemary, pine nuts and ricotta
Potatoes, mozzarella, rosemary, thyme and tomatoes
Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket
Spicy salami, courgette, basil, tomato and mozzarella
Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Read more at http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/#ZkSRbWAQoMssM42D.99
“Here’s the deal….if you want REAL authentic Italian tomato sauce, you’ve come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that’s not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It’s simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I’m going to put this makes 4 servings, but I’m really not sure. The amount of sauce used per person differs.”
Serving Size: 1 (219 g)
Servings Per Recipe: 4
Macros per serve
Carb: 15g
Fat: 14g
Protein: 34g
Heat oven to 200 degrees
Cook onion, bacon and garlic in 1Toil, in a large fry pan over medium-low heat, stirring occasionally, for 5 minutes or until softened. You dont want to brown it.
Add chopped mushrooms, and Worcestershire sauce. Cook, stirring occasionally about 10 minutes or until liquid from the mushrooms has evaporated and they are tender.
Transfer to a large bowl then stir in 2/3 of the bbq sauce, stir in eggs
Add turkey mince and squish together with hands
Put in a bread bakind pan and paint remaining sauce on top, then cook 45 mins approx. Cut into 4 servings.
1 medium onion, thinly sliced
2 tbsp brown sugar
1 tbsp paprika
1 tsp Salt
1/2 tsp freshly ground black pepper
3 lbs pork tenderloin, trimmed
6 tbsp cider vinegar
1 cup Low-sodium Chicken Broth
2 tsp Worcestershire Saucered pepper flakes to taste
1 tsp sugar
1 tsp dry mustard
1/2 tsp cayenne pepper
Directions
Place onion in a slow cooker.
In a small bowl, combine brown sugar, paprika, salt, and pepper, mixing thoroughly.Rub the mixture on the meat, coating evenly. Place the pork in the slow cooker.
In a medium bowl, combine the vinegar, chicken broth, Worcestershire sauce, red pepper flakes, sugar, mustard, and cayenne pepper, mixing thoroughly.Add to the slow cooker.
Cover and cook on low for 8-10 hours.
Remove the meat. Using two forks, shred the meat and onions coarsely and discard the fat.
http://www.bodybuilding.com/fun/slow-cook-your-way-to-slim.html
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