Ham, egg and toast cups

Ham, egg and toast cups
 
Author:
Makes: 4 portions
Prep time:
Cook time:
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Ingredients
  • 8 slices of bread
  • 8 tbspns butter
  • 4 slices of ham
  • 4 eggs
  • 4 tspns grated cheese
Instructions
  1. Preheat the oven to 180 °C and grease 4 wells of a muffin pan with some butter.
  2. Cut off the crusts of the bread. Roll out the slices with e rolling pin until they are larger and thin. Brush the first one with melted butter and place a second slice on top, but a slight angle to make it look like a star shape. Brush this second bread slice with melted butter as well. Repeat this operation until you have four pairs.
  3. Press the bread carefully into the greased muffin wells to create a watertight cup.
  4. Place some chopped ham in each bread cup and the grated cheese.
  5. Mix the eggs in a measuring jug and season with salt and pepper to taste. Pour the egg in each bread cup.
  6. Bake until eggs are cooked through to your liking, approximately 10-12 minutes.
  7. Run a knife around the edge of each muffin well and pop the egg cups out.
  8. Serve warm immediately.
Stuff to know
This quantity will make 4 portions.
Don’t overfill the bread cups. The egg shouldn’t run between the bread cup and muffin tin.
Enrich the cups with cooked bacon bits or some smoked salmon.

 

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Croque monsieur with ham and cheese

Croque monsieur with ham and cheese
 
Author:
Makes: 8 portions
Prep time:
Cook time:
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Ingredients
Béchamel sauce
  • 60 gr butter
  • 60 gr white flour
  • 500 ml cold milk
  • 1 tspn lemon juice
  • ½ tspn nutmeg
Finish
  • 16 slices of bread
  • 8 slices of ham or bacon
  • 8 slices of cheese
  • 8 tbspn grated cheese
Instructions
Béchamel sauce
  1. Melt the butter. Add all the flour at once and stir together to form a roux. Cook on a low heat for a couple of minutes. Add some cold milk to the roux and stir with a whisk until smooth. Continue adding the milk until you have a smooth sauce.
  2. Return to a simmer, and cook for a couple of minutes to thicken. Season to taste with salt, pepper, lemon juice and nutmeg.
Finish
  1. Preheat the oven to 200°C.
  2. Spread half of the slices of bread with a thin layer of béchamel sauce and add a slice of ham (or cooked bacon) and a slice of cheese.
  3. Spread the other half of the slices of bread with a thin layer of béchamel sauce and place sauce-side down on the filing. Press down gently to adhere.
  4. Spread the top with a thin layer of béchamel sauce and sprinkle the grated cheese on top.
  5. Place on a baking tray lined with baking paper and bake in the oven for 10 min or until the filling is hot and the cheese has melted.
Stuff to know
This will make about 8 portions.
These croquet monsieur are great served at lunch time or as a savoury snack with some salad.
Replace the white sauce with butter for a quicker version
Use white or brown bread.
The French name for this creation is croque monsieur. With a baked egg on top, it becomes a croque madame.

 

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Braided Pizza

Braided Pizza
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pizza dough
  • 450 gr water
  • 15 gr dried yeast
  • 8 gr sugar
  • 750 gr white flour
  • 13 gr salt
  • 1 tbspn oregano
  • 20 gr olive oil
Filling
  • ¼ green bell pepper
  • ½ onion
  • 1 clove of garlic
  • 140 gr tomato puree
  • 1 tbspn pesto
  • 1 tbspn ketchup
  • 1 tbspn oregano
Finish
  • 100 gr grated cheese
Instructions
Base
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth. Let the dough rise in a draft free spot for an hour or until doubled in size, in a lightly floured clean bowl that is covered with cling film.
Filling
  1. Mix the tomato puree, pesto, ketchup oregano and seasoning to taste.
  2. Finely dice the bell pepper, onion and garlic and sweat them off in some oil on a low heat for 10 min or until soft and cooked.
Assembly
  1. Grease a baking tray and line it with baking paper.
  2. Roll the dough into a rectangle and cut them into three strips, about 16 by 32 cm each
  3. Spread the sauce on the three strips but leave an inch free that you brush with some water.
  4. Roll each strip into a strand. Connect the three strands and plaid them.
  5. Place the plaid on the prepared baking sheet and allow to prove for 45 min or until doubled in size.
  6. Brush the top carefully with some water and sprinkle the grated cheese on top.
  7. Bake the pizza bread in a preheated oven at 180°C for 30 min or until cooked through and golden.
  8. Remove from the oven and allow to cool on a wire rack.
Stuff to know
This will make a bread measuring 10 x 40 cm.
The water in which the yeast is dissolved must be lukewarm or it will kill the yeast.
Finely dice the vegetables because they need to be small enough to fit inside the strands.
Add some chopped lives to the filling.
It is recommended to sweat the vegetables off because they will not cook through in the oven when inside the pizza dough.

 

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Savoury cake with cheese and dried tomatoes

Savoury cake with cheese and dried tomatoes
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 ml milk
  • 45 gr oil from the jar of tomatoes
  • 2 eggs
  • 280 gr white flour
  • 16 gr baking powder
  • 2 gr salt
  • 100 gr dried tomatoes
  • 100 gr grated cheese
  • 1 tbspn dried oregano
Instructions
  1. Mix in a bowl the milk, oil and egg until combined.
  2. Add the white flour, baking powder, salt, diced dried tomatoes, the oregano, a pinch of black pepper and half of the grated cheese.
  3. Mix until just combined and scoop the batter in muffin cases or on a baking tray lined with baking paper.
  4. Sprinkle the remaining cheese on top and bake in a preheated oven at 180 °C for 20 min or until a skewer inserted in the center comes out clean.
  5. Allow to cool somewhat on a wire rack, portion if needed and serve either at room temperature or lukewarm.
Stuff to know
This quantity will fill 12 muffin cases or a baking tray measuring 15 x 20 x 5 cm.
The savory cakes can be kept for two days if stored in an airtight container.
Add some diced olives or pesto to the batter.

 

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Pizza bread

Pizza bread
 
Author:
Makes: 1 bread
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 400 gr white flour
  • 8 gr dried yeast
  • 8 gr salt
  • 1 tbspn oregano
  • 4 gr sugar
  • 240 gr water
  • 10 gr olive oil
Topping
  • 70 gr tomato puree
  • 70 gr pesto
  • 1 tbspn oregano
  • 1 green bell pepper
  • 1 onion
  • 1 clove of garlic
  • 100 gr grated cheese
Instructions
Base
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and equal. Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot.
  3. Grease a baking tray and line it with baking paper.
  4. Roll the dough into a rectangle and place it on the tray.
Topping
  1. Mix the tomato puree, pesto, oregano and seasoning to taste and spread on the pizza base.
  2. Dice the bell pepper, onion and garlic and put them on the pizza base.
  3. Sprinkle evenly with the grated cheese
  4. Let the base rise until doubled in size. Preheat the oven to 180°C.
  5. Bake the pizza bread for 30 min or until the bottom is cooked through, the vegetables are done and the cheese has melted.
Stuff to know
This will make a bread measuring 20 x 30 cm.
For the topping, choose sauce and vegetables to your liking.
The water in which the yeast is dissolved must be lukewarm or it will kill the yeast.

 

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Chicken and squash strudel

Chicken and squash strudel
 
Author:
Makes: 6 portions
Prep time:
Cook time:
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Ingredients
  • 1 onion
  • 2 cloves of garlic
  • 250 gr chicken breast
  • 200 gr risotto rice
  • 250 gr white wine
  • 400 gr chicken stock
  • 500 gr squash
  • 250 gr aubergine
  • 2 tbspn sage
  • 50 gr pecan nuts
  • ½ tspn ground coriander
  • 50 gr dried apricots
  • 16 sheets filo pastry
  • 125 gr melted butter
Instructions
  1. Dice the onion and garlic and sweat off in some oil.
  2. Add the rice and stir fry for a minute. Add the white wine and cook until absorbed by the rice.
  3. Add the hot chicken stock ladle by ladle until the rice is half-cooked.
  4. Dice the chicken breast, season with salt and pepper and add to the rice.
  5. Continue cooking until both the rice and chicken are cooked, seasoning to taste with the sage and salt and pepper. Remove from the heat and set aside.
  6. Dice the aubergine and squash and add with the pecan nuts to the filling. Allow to cool to room temperature.
  7. Preheat the oven to 180°C and line a tray with baking paper.
  8. Cover the bench with some plastic foil. Place a sheet of filo pastry on it, brush lightly with melted butter and place a second sheet on top. Brush again with butter and top with some of the filling.
  9. Using the plastic film, roll the pastry over itself into a cylinder, tucking the sides in. Place on the baking tray and repeat until the filo pastry is used up.
  10. Brush the strudels with melted butter and bake in the preheated oven for 25 min or until cooked and brown. Brush again with the melted butter and sprinkle the flaked almonds on tp. Return to the oven to toast the almonds and serve.
Stuff to know
Make the filling ahead to time to allow it to cool.
Serve the strudel with a side salad made with shaved raw fennel, orange segments, tarragon and mixed leaves.
Keep the filo pastry from drying out by covering it with a damp tea towel.

 

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Simple bacon and cheese bake

Simple bacon and cheese bake
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 300 gr bacon
  • 15 gr butter
  • 15 gr flour
  • 150 gr milk
  • ½ tspn mustard
  • 250 gr grated cheese
  • 500 gr puff pastry
  • 1 egg
Instructions
  1. Melt the butter and add the flour. Mix to combine and cook for a minute. Stir in the cold milk with the mustard and whisk to combine. Bring to a light boil and simmer until thick, seasoning to taste. Take off the heat and let cool to room temperature.
  2. Preheat the oven to 190°C and line a tray with baking paper.
  3. Bake the bacon in the oven for 15 min or until just cooked. Remove from the oven and drain.
  4. Roll out the puff pastry and cut into squares, about 12 cm.
  5. Spread some of the white sauce diagonally on each puff pastry square. Top with most of the cheese and the cooked bacon.
  6. Brush the corners on the side with the beaten egg and fold them over to form a wrap. Egg wash the outside of the wrap. Sprinkle the top with the remaining cheese.
  7. Keep in the fridge until ready and bake at 190°C for 20 min or until the pastry is fully cooked and golden brown.
Stuff to know
Cooking the bacon will release its grease and avoids a soggy pastry.
The white sauce is optional, you can make these wraps without it.
It is possible to prepare this wraps half a day in advance and to store them in the fridge. Just make sure that the white sauce is at not warm anymore when spreading it on the wrap of the puff pastry will start to complain.
Replace the bacon by cooked ham
Add some stewed onions to the filling.
Add some parsley to the white sauce.

 

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Pizza with chicken and pineapple

Pizza with chicken and pineapple
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pizza
  • 500 gr white flour
  • 10 gr dried yeast
  • 10 gr salt
  • 2 tbspn oregano
  • 2 gr sugar
  • 290 ml water
  • 40 ml olive oil
Topping
  • 2 spring onions
  • ½ fresh pineapple
  • ½ red chilli pepper
  • 250 gr mozzarella
  • 1 lime
  • 250 gr chicken breast
  • 100 gr tomato paste
Instructions
Pizza
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot.
Topping
  1. Cut the spring onions into rings. Peel and dice the pineapple. Deseed and chop the red chilli pepper.
  2. Slice the mozzarella and zest the lime.
  3. Dice the chicken breast and stir fry in some oil until cooked together with the chilli pepper, lime zest and seasoning to taste.
  4. Grease a baking tray and line it with baking paper.
  5. Roll the dough into a rectangle and place it on the tray.
  6. Spread the tomato paste onto the dough.
  7. Place on top the cooked chicken, spring onions and diced pineapple. Cover with the mozzarella.
  8. Allow the pizza to proof again for 30 min. Preheat the oven to 180°C.
  9. Bake the pizza for 15 min or until the bottom is cooked through and the mozzarella has melted.
Stuff to know
Add a diced green bell pepper.
Omit the red chilli pepper for a milder version.

 

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Pizza with pear, brie and ham

Pizza with pear, brie and ham
 
Author:
Makes: 5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pizza
  • 400 gr white flour
  • 4 gr dried yeast
  • 4 gr salt
  • 1 tbspn oregano
  • 1 gr sugar
  • 230 gr water
  • 20 gr olive oil
Topping
  • 200 gr cream cheese
  • 1 tbspn honey
  • 1 tbspn Italian herbs
  • 2 pears
  • 100 gr walnuts
  • 300 gr brie
  • 200 gr ham
  • 50 gr rocket
Instructions
Pizza
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot.
  3. Grease a baking tray and line it with baking paper.
  4. Roll the dough into a rectangle and place it on the tray.
  5. Prick the dough with a fork and bake in the preheated oven for 10 min at 180 ̊C until it just starts to colour.
  6. Remove from the oven but leave the oven on.
Topping
  1. Spread the pizza base with the cream cheese. Sprinkle the Italian herbs and honey on top.
  2. Dice the pear on place with the walnuts on the pizza.
  3. Slice the brie and put on top of the pears.
  4. Bake the pizza for 15 min or until the bottom is cooked through, the pears are warm are done and the brie has melted.
  5. Shred the ham and place with the rocket on the pizza. Serve warm.
Stuff to know
Pre-baking the dough keeps it from getting moist and soggy.
It is possible to prebake the base a day ahead and to keep it at room temperature before finishing.

 

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Pizza dough

Pizza dough
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1000 gr white flour
  • 20 gr dried yeast
  • 20 gr salt
  • 4 tbspn oregano
  • 5 gr sugar
  • 580 ml water
  • 80 ml olive oil
Instructions
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot.
  4. Grease a baking tray and line it with baking paper.
  5. Roll the dough into a rectangle and place it on the tray.
  6. Prick the dough with a fork and bake in the preheated oven for 10 min at 180 ̊C until it just starts to colour.
  7. Cover the pizza with the sauce and vegetables. Sprinkle evenly with the grated cheese
  8. Preheat the oven to 180°C.
  9. Bake the pizza for 15 min or until the bottom is cooked through, the vegetables are done and the cheese has melted.
Stuff to know
Pre-baking the dough keeps it from getting moist and soggy.
It is possible to prebake the base a day ahead and to keep it at room temperature before finishing.
For pinwheels, roll the dough in a rectangle, fill it with sauce and very finely chopped vegetables. Roll it into a long cylinder and cut into spirals. Put cut side down on the tray, sprinkle with cheese, let proof and bake.
This quantity will feed 10 people or make about 20 pinwheels
Choose sauce and vegetables to your liking.

 

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Filo pastry veggie bag

Filo pastry veggie bag
 
Author:
Makes: 4 parcels
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 carrots
  • ½ swede
  • 400 gr butternut squash
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn five spice
  • 1 onion
  • 2 cloves of garlic
  • 350 gr mushrooms
  • 50 gr nuts
  • 2 tbspn golden syrup
  • 2 tbspn crème fraîche
  • 8 sheets filo pastry
  • 65 gr butter
Instructions
  1. Preheat the oven to 180 °C and line a baking tray with paper.
  2. Peel the carrot, squash and swede. Cut into a fine dice. Sprinkle with oil, salt, pepper, ground cumin, ground coriander and five spice. Roast in the oven until almost cooked.
  3. Dice onion and garlic. Stir fry on the stove until cooked. Dice the mushroom.
  4. Mix the onions, garlic and mushroom with the roasted carrot, swede and squash.
  5. Add the nuts, crème fraîche and golden syrup and taste for seasoning.
  6. Lay out a sheet of filo pastry, double it and place the vegetables in the middle. Brush the rim with melted butter and bring the corners up to create a parcel.
  7. Place the parcels on the baking tray and keep in the fridge until needed.
  8. When ready to serve, bake the parcels in preheated oven at 180 °C for 25 min or until the pastry is cooked and the filling is warm.
  9. Serve with dressed leaves and rocket.
Stuff to know
Make sure the filling is not too wet or the parcels will leak.
Brush the filo pastry with melted butter to seal the edges together.
Doubling the sheet of filo pastry before filling will make the pastry stronger and less likely to tear.
Keep the sheets covered with a damp towel to avoid drying them out.

 

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