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Food And Nutrition

Easy no-yeast pizza

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Freshly baked pizza tastes great, and this pizza dough without yeast requires no waiting around for the dough to rise. Just mix it up and you’re ready to go. Try it with your favourite toppings.

Ingredients

For the sauce

  • 400g tin chopped tomatoes
  • 1 tsp dried mixed herbs, plus extra for topping
  • 2 pinches caster sugar
  • 1 garlic clove
  • 200g/7oz mozzarella (or any other cheese), torn into pieces, for topping
  • salt and freshly ground black pepper

For the dough

  • 300g/10½oz self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp salt
  • 300g/10½oz natural yoghurt
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Food And Nutrition

Blue Cheese Deviled Eggs

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Deviled eggs are a favorite snack in my household. They are so flavorful and it’s easy to make them in a variety of ways. Sometimes I’ll set up a deviled egg bar where friends can garnish their eggs with a variety of toppings like capers, sundried tomatoes, fresh herbs, smoked salmon, crumbled cheeses, etc. These deviled eggs are a perfect combo of salty and spicy and are sure to impress any guests.

Serves 24

Ingredients:

  • 1 dozen hard boiled eggs, peeled
  • ¼ cup mayo
  • 3 tablespoons chunky blue cheese dressing
  • 1 to 2 tablespoons buffalo sauce (depending on how spicy you like it)
  • 1 celery stalk, finely chopped
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • Crumbled blue cheese, for garnish
  • Chopped celery leaves, for garnish

Instructions:

Halve each boiled egg. Place the whites on a platter and place the yolks in a food processor. Process the yolks until they look like coarse sand, then transfer to a mixing bowl (you can also mash the yolks with a fork if you don’t have a food processor).

Combine the egg yolks with mayo, blue cheese dressing, buffalo sauce and chopped celery. Season with salt and pepper and stir again.

Scoop the yolk mixture into a piping bag (or resealable sandwich bag) and pipe into each egg white. Garnish with crumbled blue cheese and chopped celery leaves. Serve immediately or keep cold until ready to serve.

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Food And Nutrition

Butternut squash stew

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Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it’s also vegan.

Ingredients

  • 2 tbsp vegetable or sunflower oil
  • 1 onion, finely chopped
  • 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 300ml/½ pint boiling water
  • plain yoghurt (any variety), to serve (optional)

Method

  1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

  2. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.

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Food And Nutrition

Fried chicken, ital vegetables and rundown sauce

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All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal.

Serve with Andi’s sweet potato roti .

Ingredients

For the rundown sauce

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 Scotch Bonnet, left whole
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2½ tsp ground allspice
  • 2 tsp coarsely ground black pepper
  • 2 tsp ground turmeric
  • 2 cinnamon sticks
  • 400ml tin coconut milk
  • 100g/3½oz coconut cream, grated
  • 6 cherry tomatoes
  • 200ml/7fl oz vegetable stock

For the fried chicken

  • 1 free-range egg
  • 50ml/2fl oz milk
  • 100g/3½oz plain flour
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 2 chicken thighs, skin on, boneless and cut into 3 pieces each
  • 100g/3½oz breadcrumbs
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the ital vegetables

  • 3 tbsp vegetable oil
  • 2 large onions, cut into quarters
  • 1 red onion, cut into quarters
  • 2 large carrots, peeled, diced and par-boiled
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 125g/4½oz spinach, wilted and chopped
  • 125g/4½oz rainbow chard, wilted and chopped

For the mango pickle

  • 100ml/3½fl oz white vinegar
  • 100g/3½oz caster sugar
  • 6 black peppercorns, crushed
  • 1 mango, peeled and chopped
  • 1 long red chilli, finely sliced

To serve

  • 2 tbsp chopped fresh coriander
  • 4 spring onions, chopped
  • 2 tbsp chopped fresh flatleaf parsley
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