Month: March 2015

March 31, 2015 Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas, Seafood

Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!

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Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This smoked fish pizza gives a whole new take on pizza. You can use cooked smoked haddock, trout or salmon to make this extra tasty pizza delight!!!
Ingredients
  • 2 x 30cm / 12 inch Pizza bases
  • 50ml Tomato paste
  • 30ml Tomato sauce
  • 300g Cooked smoked fish
  • 100g Mature Cheddar cheese, grated
  • 200g Mozzarella cheese, cut into chunky blocks
  • 10-12 White mushrooms, cut in half
  • A drizzle of olive oil
  • Salt & freshly ground black pepper to season
  • Herbs to garnish
Instructions
  1. Cut the mozzarella into chunky blocks, grate the mature cheddar cheese and flake the cooked smoked fish. I am using smoked haddock, but you can use any smoked fish.
  2. Cut the mushrooms in half. Drizzle the mushrooms with olive oil and mix them around until coated all over.
  3. For the tomato base, mix 50ml of tomato paste with 30ml of good quality tomato sauce.
  4. Roll out your dough.
  5. Using the back of a spoon, spread the tomato base over each of the pizza bases.
  6. Sprinkle half of the cheddar over each of the pizzas, followed by half of the flaked smoked fish.
  7. Spread the blocks of mozzarella evenly over each pizza, then the mushrooms.
  8. Season the pizzas with salt and ground black pepper and bake them in a preheated oven at maximum temperature for 15 minutes until the bases are well browned on the edges.
  9. The tomato base may look a little burnt, but don't worry, it is simply very much more concentrated and baked, with an insanely delicious tangy flavor.
  10. Cut the pizza into wedges and serve immediately.

 

March 27, 2015 Baking, Bread, Dessert

Easter Special – Marshmallow Easter Egg Muffins – Simply the Best Yummy Ever!!!

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Easter Special - Marshmallow Easter Egg Muffins - Simply the Best Yummy Ever!!!
Author: 
Recipe type: Easter Recipes, Hot Cross Bun, Muffin Recipe
Cuisine: Easter Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Marshmallow Easter Egg inside a Muffin!!! Simply Insane Yummy!!! A volcano of Smore over a delectable Muffin!!!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 50g Sugar
  • 100ml Dried Cranberries
  • 2ml Vanilla extract
  • 1 Egg
  • 225ml Milk
  • 50g Melted butter
Instructions
  1. Add the flour, salt, baking powder, sugar and dried cranberries to a large mixing bowl.
  2. Whisk the egg into the milk and pour this into the flour along with the melted butter.
  3. Mix this until the batter is just combined. You are not looking for an absolutely smooth batter, and over-mixing will result in dense, heavy muffins.
  4. Use a rectangle of baking paper to line a mini loaf tin. Don't be too concerned that it doesn't stay in place. The weight of the batter will hold it down.
  5. Spoon 2 large tablespoons of batter into the bottom of the lined tin. Place a marshmallow Easter egg into the tin and press it down until the batter rises around the edges of the egg.
  6. Spoon another 2 large tablespoons of the batter on top the egg to totally encase it.
  7. Repeat this with the other 3 mini loaf tins.
  8. Place the loaf tins onto a baking sheet and bake in a preheated oven at 180c or 350f for 25 minutes.
  9. Unfortunately you cannot test for doneness with old skewer trick, as the marshmallow egg is in the center. Just trust the timing, and if you have any doubts about the accuracy of your oven, use an oven thermometer.
  10. Remove the muffins from the oven and marvel at the amazing lava flow of molten marshmallow and chocolate on top of the muffins.
  11. These muffins are best served hot with whipped cream, or transfer them to a wire rack to cool.

 

Cheese, Main Courses, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.

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Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.
Author: 
Recipe type: Vegetarian / Vegan / Sweet Potato
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These stuffed sweet potatoes are out of this world! Filled with caramelized balsamic onions and blue cheese, the flavor combination is outstanding!!!
Ingredients
  • 2 Large sweet potatoes
  • Oil
  • 2 Large onions
  • 30ml Brown sugar
  • 15ml Balsamic vinegar
  • 15ml Fresh rosemary, finely chopped
  • 75g Strong blue cheese
  • 5ml Fresh thyme, finely chopped
Instructions
  1. Scrub the sweet potatoes clean and cut away any ugly marks.
  2. Place the potatoes in a roasting pan and brush them liberally with oil. Bake the potatoes in a preheated oven at 200c or 400f for 60 minutes until tender.
  3. Remove from the oven and allow to cool for a few minutes.
  4. While the potatoes bake, cut the onions into half rounds. Heat a pan over medium high heat and add 30ml of oil. Fry the onions for 10 to 15 minutes until well browned.
  5. Add the sugar and balsamic vinegar and continue to fry for 3 to 5 minutes until well caramelized. Remove the pan from the heat and stir in the fresh chopped rosemary.
  6. Using gloves or tongs to hold the potatoes, cut a deep valley into each potato.
  7. Spoon half of the onion into each of the potatoes.
  8. Crumble half of the strong blue cheese over each potato then melt the cheese under the grill in your oven.
  9. Remove the potatoes from the oven, transfer them to platters and serve immediately garnished with little finely chopped fresh thyme.

 

March 25, 2015 Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.

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Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.
Author: 
Recipe type: Seafood / Calamari
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Calamari heads / Tentacles are popular across the entire Mediterranean region. They are prepared in many ways from grilled to pickled. Here we're coating the heads in a light batter and frying them to golden perfection.
Ingredients
  • 250g Squid heads
  • 2 Eggs
  • 60g Tapioca flour
  • 2.5ml Salt
Instructions
  1. Inspect the calamari heads. In most cases, the beak will still be present. It is a hard piece of transparent material. Cut this away and discard it.
  2. In a jug, combine the tapioca flour, salt and eggs. Whisk this thoroughly until you have silky smooth batter.
  3. Place the squid heads in a bowl and pour the batter over. Mix the heads in until everything is well coated.
  4. Half fill your wok with oil and heat this to 190c or 375f.
  5. Carefully drop the heads into the oil one by one. Fry the squid for 3 minutes until crisp and lightly golden. Remove from the oil and drain on kitchen paper.
  6. Repeat this until all of the calamari is fried.
  7. Serve the calamari immediately with rice and lemon wedges and any other accompaniments of your choice.

 

March 22, 2015 Baking, Beef, Curries, Snack Food

Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!

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Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!
Author: 
Recipe type: Pies
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
These awesome curried beef mince pies are quick and easy to make. You can use store-bought pastry, but we are using the pastry from yesterday's episode, which is just as quick to make - and twice as nice!!!
Ingredients
For the Filling
  • 700g Beef mince
  • 30g Garam masala spice mix
  • 5ml Salt
  • 5ml Sugar
  • 5ml Ground ginger
  • 5ml Garlic powder
  • 60ml Oil
  • 200ml Chicken or beef stock
  • 30ml Cornflour mixed with a little water
For Frying
  • 30ml Oil
For Assembly & Finishing
  • 1 Egg, lightly beaten
  • 1 Egg yolk mixed with 15ml of water
Instructions
  1. Starting with the filling, place the mince beef, oil, garam masala, salt, sugar, ground ginger and garlic powder in a mixing bowl.
  2. Massage this all into the beef for a few minutes until everything is very well mixed.
  3. Add 30ml of oil to a wok or pan over medium high heat. Fry the mince for 8 to 10 minutes until separate and cooked through.
  4. Pour in the stock and bring this to boil.
  5. Mix the cornflour with a little water and pour this into the pan. Bring the mixture back to a boil and continue to boil for 60 seconds until thickened. Remove the pan from the heat.
  6. Allow the filling to cool completely.
  7. Remove the pastry from the refrigerator. Weigh the pastry and divide it into 10 equal portions.
  8. Flour the work surface. Working with one portion of dough, flatten the dough into a rectangular shape.
  9. Flour the top of the dough as well. Using your rolling pin, roll the dough out into a lager rectangle of slightly bigger than 20cm by 15cm, or 8 inches by 6 inches. Trim off the rough edges. You can keep the off-cuts to re-roll at the end.
  10. Transfer the rectangle to a piece of grease-proof paper and spoon some of the filling across one half of the pastry leaving about 12mm or half an inch clear around the edges.
  11. Brush the edge with the beaten egg. Use the paper to lift and flip the blank pastry over the pie and press the edges together.
  12. Use a fork to press and pattern the edges to secure them.
  13. Use a paring knife to punch 2 holes into the top of the pie. Transfer the pie to a lightly greased baking sheet. Continue until all your pies are formed.
  14. Brush the pies with an egg-wash consisting of an egg yolk whisked together with 15ml of water.
  15. Bake the pies in a preheated oven at 200c or 400f for 30 minutes until golden and crispy.
  16. Remove the pies from the oven and serve immediately with the accompaniments of your choice.
  17. The uncooked pies can be frozen for up 6 months. To cook these, follow the exact same procedure as for the fresh pies.

 

March 21, 2015 Baking, Bread, Vegetarian Recipes

How to Make Pie Pastry. Make Your Own Amazing Flaky Shortcrust Pastry at Home!!!

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How to Make Pie Pastry. Make Your Own Amazing Flaky Shortcrust Pastry at Home!!!
Author: 
Recipe type: Pastry
Cuisine: English / British
Prep time: 
Total time: 
 
Pie pastry is quick and easy to make!!! I just a few minutes you can make amazing flaky shortcrust pastry that costs a fraction of the store-bought stuff, and tastes much better too.
Ingredients
  • 600g All-purpose flour
  • 300g Butter, frozen, then grated
  • 5ml Salt
  • 250ml Cold water
Instructions
  1. Place the flour, grated butter and salt in a large mixing bowl. Using your hands, rub the butter into the flour. You can control the flakiness of the pastry by how thoroughly you rub the butter in. If you leave the butter reasonably coarse, the pastry will be quite flaky. If you rub it in until the flour resemble breadcrumbs, the pastry will be flaky, but more on the side of shortcrust.
  2. Once the butter is nicely incorporated, pour in the iced water.
  3. Using 2 forks, mix the water in until it is absorbed by the flour. Using your hands, start compressing the dough together. Don't knead the dough or it will toughen, simply compress it into a single mass until it all comes together, and all of the loose bits are incorporated.
  4. Wrap the dough in clingwrap and refrigerate for 30 minutes before rolling out.
  5. At this stage, you can store the dough in your fridge for up to 30 days, or in the freezer for up to 6 weeks.

 

March 19, 2015 Baking, Breakfast, Main Courses, Pork

Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!

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Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!
Author: 
Recipe type: Yorkshire pudding
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Toad in the Hole is an all-time traditional favorite. Crispy pork sausages encased in golden baked Yorkshire pudding is well worth the effort!!!
Ingredients
  • 4 Pork sausages
  • 4 Eggs
  • 200ml Milk
  • 200g All-purpose flour
  • 2.5ml Salt
Instructions
  1. Place the flour and salt in your mixing bowl and pour in the milk and eggs. Whisk this by machine or hand until you have a smooth, silky batter. Transfer the batter to a pouring jug.
  2. Heat a pan over medium high heat and fry the pork sausages until almost cooked through, and nicely browned. Remove these from the heat.
  3. Place 2 single portion baking dishes in a roasting pan and pour in just enough oil to cover the base of each dish.
  4. Place the roasting tin in your oven at 200c or 400f for 15 to 20 minutes until the oil is really hot. Remove the toasting pan from the oven.
  5. Place 2 sausages into each of the dishes and pour batter into each until they are ⅔ full.
  6. Return these yo the oven and bake undisturbed for 30 minutes until well risen and browned.
  7. Remove these from the oven and marvel at the amazing hollow Yorkshire puddings surrounding the beautifully browned and crispy pork bangers.
  8. Remove these from the baking dishes and transfer them to platters. Drizzle with a generous portion of brown onion gravy and serve immediately.

 

March 16, 2015 Accompaniments, Baking, Beef, Bread, Starters

How to Make the Best Yorkshire Pudding!!! Simply the Best Yorkshire Pudding Recipe to go with Your Roast!!!

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How to Make the Best Yorkshire Pudding!!! Simply the Best Yorkshire Pudding Recipe to go with Your Roast!!!
Author: 
Recipe type: Accompaniments
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Yorkshire pudding is an all-time favorite accompaniment to any roast meal. In Yorkshire it is even served on its own as a starter with a thick gravy.
Ingredients
  • 200g All-purpose flour
  • 4 Eggs
  • 200ml Full cream milk
  • 2.5ml Salt
Instructions
  1. Sift the flour into a large mixing bowl. In a jug, lightly whisk 4 eggs and add this to the flour along with 200ml of milk and a pinch of salt. Whisk this thoroughly until you have a smooth, silky batter.
  2. Fill the end hollows of your muffin pan with oil and tip the pan up so that oil runs down to the lower hollows. When the bottom hollows fill at an angle, level the pan, and all of the hollows will have exactly the same amount of oil.
  3. Place the muffin pan into a roasting tin. This catch any spillage while the puddings bake. Place this in an oven at 200c or 400f for 15 to 20 minutes and the oil is really hot.
  4. Remove the pan from the oven and pour batter into each hollow. For regular sized puddings, fill them up halfway. For giant sized puddings fill them almost all the way.
  5. Return the pan to the oven for 20 to 25 minutes until the puddings are well risen and browned. Do not open the oven while the puddings are baking. This will cause them to drop back and you will have a flop.
  6. Remove the pan from the oven and marvel at the beautifully golden and crispy, puffed up and hollow Yorkshire puddings.
  7. Transfer these to platters and serve with the roast of your choice and a rich gravy.

 

March 12, 2015 Baking, Barbecue, Bread

Super-Quick Burger Buns!!! Make Your Own Burger Buns in Just over 30 Minutes!!!

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Super-Quick Burger Buns!!! Make Your Own Burger Buns in Just over 30 Minutes!!!
Author: 
Recipe type: Bread / Burger
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Sometimes you just don't have the time or energy to wait 2 hours for dough to rise. This recipe will make life much easier - make your burger buns is just over 30 minutes!!!
Ingredients
  • 30ml Instant yeast
  • 280ml Warm water
  • 80ml Oil
  • 60ml Sugar
  • 1 Egg
  • 1 Tsp Salt
  • 3½ Cups All-purpose flour
Instructions
  1. Pour the instant yeast into a large mixing bowl and pour in the warm water. Mix this briefly to dissolve the yeast, then pour in the sugar and oil. Mix again briefly, then let this stand for for 5 minutes.
  2. After 5 minutes the mixture will be very frothy. Add the salt and egg, and pour in the flour.
  3. Using a wooden paddle, mix this all until a soft dough comes together and it comes away from the sides of the bowl.
  4. Turn the dough out onto a floured work surface, sprinkle more flour over the top and knead the dough for 3 minutes until smooth and elastic. Sprinkle a little more flour every time it becomes too sticky.
  5. Roll the dough into a sausage and divide it into 6 for large buns, 9 for medium buns and 12 for cocktail burgers.
  6. Working with one piece of dough at a time, cup your hand over the dough and using a circular motion roll the dough into perfect balls. Transfer the balls to a greased baking sheet leaving about 5cm or 2 inches of space between each bun.
  7. Cover the buns lightly with a damp kitchen towel and allow them to rest for 10 minutes.
  8. Bake the buns in a preheated oven at 220c or 425f for 8 to 12 minutes until well browned and risen.
  9. Remove the buns from the oven and allow them to cool on a wire rack.

 

March 8, 2015 Chinese Recipes, Main Courses, Pork

Chinese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!

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Chicnese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pulled Pork is an all-time favorite. It is extremely versatile and can be served on burger buns, sandwiches and in a hundred other ways. In this demonstration, I make Chinese flavor-potted pulled pork and serve it with golden crispy flaky pastry as a top-hat pie!!!
Ingredients
  • 2 Pork knuckles - total 1.5kg
For the Flavor Pot Ingredients
  • 2 Whole star anise
  • 2 Tsp Szechuan peppers
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
To make the Sauce
  • 200ml of the flavor pot liquid
  • 50ml Hoisin sauce
  • 1 Tsp Tapioca or cornflour mixed with a little water
Other
  • 2 Rolls Puff pastry
Instructions
  1. Take 2 pork knuckles, pickled and smoked, or plain, an cut down to the bone on both sides of each knuckle.
  2. Measure out a liter of chicken stock, and combine the star anise, Szechuan peppers, ground cinnamon, ginger, fennel seeds, cloves and cardamom.
  3. Place the pork knuckles in a pot, pour in the spice mixture and the stock. Pour in just enough water to cover the knuckles.
  4. Bring the pot to boil, reduce the heat and allow this simmer, partially covered, for 3 and a half hours.
  5. Remove the knuckles from the pot and transfer them to a chopping board. You will notice that they are fall off the bone tender.
  6. Pull the skin from the pork and the flesh from the bone. Using 2 forks, pull the pork flesh into shreds.
  7. Remove 200ml of the flavor pot sauce. Mix 1 teaspoon of tapioca or cornflour with a little water and stir this in. Measure 50ml of hoisin sauce and stir this in thoroughly.
  8. Transfer the sauce to a small saucepan and bring this to a boil. Allow it to boil for 60 seconds until thickened then remove from the heat.
  9. Pour half of the sauce into the pork and stir this in to glaze all of the meat. Keep the remaining sauce warm.
  10. Roll out your puff pastry and using a bowl as a template, cut rounds from the pastry.
  11. Transfer the pastry to a lightly greased baking sheet and glaze the rounds with and egg wash of 1 egg yolk mixed with a tablespoon of water.
  12. Bake the pastry according to the package instructions.
  13. To assemble the dish, place a round of puff pastry on the plate. Top this with a portion of pulled pork and drizzle this with some of the remaining sauce.
  14. Top the pork with another round of pastry and serve immediately with the accompaniments of your choice.

 

March 6, 2015 Greek Recipes, Lamb, Main Courses, Mediterranean Recipes

Incredible Greek Lamb Burger – Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.

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Incredible Greek Lamb Burger - Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.
Author: 
Recipe type: Burgers
Cuisine: Greek / Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This one is a real winner!!! Succulent Greek Lamb Burger Patty served on a pitta bread and topped with a cascade of tzatziki. This burger really has all the tastes and flavors of the Mediterranean!!!
Ingredients
  • 600g Lamb mince
  • 2 Cloves garlic, crushed
  • ½ Onion, finely chopped
  • 1 Tbs Tomato sauce
  • 1 Egg, lightly beaten
  • 30g Fresh bread crumbs
  • 2 Tbs Finely chopped Calamata olives
  • 60g Feta cheese, crumbled
  • ½ Tsp Ground cumin
  • ½ Tsp Ground coriander
  • 1 Tsp Dried oregano
  • Salt & pepper to taste
For the Tzatziki
  • 1 Tomato, finely chopped
  • An equal amount of finely chopped Israeli cucumber
  • ½ Tsp Dried mint
  • 150ml Greek yoghurt
Instructions
  1. In a large mixing bowl, combine the lamb mince, crushed garlic, finely chopped onion, tomato sauce, egg, fresh bread crumbs, chopped Calamata olives, ground cumin, ground coriander, dried oregano and crumbled feta cheese.
  2. Season with salt and pepper and mix this thoroughly until everything is evenly distributed.
  3. Weigh the mixture and divide it into 4 equal portions of around 220g.
  4. Shape the potions into patties of about 20mm or ¾ inch thick.
  5. Place the patties on a platter and refrigerate them for 30 to 60 minutes.
  6. While the patties set, finely chop 1 tomato, and a matching amount of Israeli cucumber. Place these in a bowl and add 150ml of Greek yogurt, along with the dried mint. Mix this thoroughly and put it aside.
  7. Heat a heavy pan over medium high heat and add 30g of butter. Fry the patties for 8 minutes, turning every minute.
  8. The patties should well charred, but not burnt.
  9. Place a pitta bread on each serving platter and top each one with a patty. Arrange a cascade of tzatziki on top of each patty, garnish with snipped chives or fennel sprigs and serve immediately.

 

March 5, 2015 Accompaniments, Baking, Bread, Greek Recipes, Mediterranean Recipes

Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread at Home!!!

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Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread at Home!!!
Author: 
Recipe type: Bread / Dough
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Traditional Greek Pitta Bread is absolutely out of this world! Slightly salty, with its trademark chewy texture, pitta bread is a must-have with any Greek meal.
Ingredients
  • 500g Strong white flour
  • 300ml Warm water
  • 12.5ml Instant yeast
  • 15ml Salt
  • 15ml Olive oil
Instructions
  1. Place the flour, dried yeast, salt and oil in your mixing bowl. Mix this to combine, and pour in the water.
  2. Mix this with a wooden paddle until a dough comes together and comes away from the sides of the bowl.
  3. Turn the dough out onto your work surface and knead it for 3 minutes until reasonably smooth.
  4. Place the dough back in the bowl, cover the bowl with cling wrap and allow the dough to rise for 60 minutes in a warm place.
  5. After an hour, turn the dough back out onto your work surface and knead it for 10 minutes until it is smooth and elastic.
  6. Place the dough back in the bowl, cover with cling wrap and allow this to rise again for 60 minutes.
  7. Turn the dough out again, roll it into a cylinder shape and divide it into 8 equal pieces.
  8. Flatten each piece into a disc and roll the discs out into circles of 20cm or 8 inches in diameter.
  9. Heat a heavy pan over medium high heat and give it a light rubbing of oil.
  10. Working with one pitta at a time, fry the pitta for 30 seconds and bubbles start popping up on the top surface.
  11. Turn the pitta over and fry for a further 60 seconds. Turn the pitta over and fry for a further minute. One final turn and a further 90 seconds frying before transferring the pitta to a platter.
  12. Continue with the remaining pitta breads.

 

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