Food And Nutrition
Vegan pizzas
Ingredients
For the dough
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- ½ tsp salt
- 7g sachet dried yeast
- 1 tsp sugar
- 2 tbsp olive oil
For the tomato sauce
- 400g tin chopped tomatoes
- 2–3 garlic cloves
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- freshly ground black pepper
For the harissa-roasted squash and broccoli topping
- 200g/7oz squash, cut into cubes
- 1 tbsp harissa or ras el hanout
- olive oil
- 100g/3½oz purple sprouting broccoli, cut into bite-sized pieces
- tahini, for drizzling
For the leek, new potato and rosemary topping
- 1 leek, thinly sliced
- 1 tbsp olive oil, plus extra for drizzling
- 150g/5½oz new potatoes, very thinly sliced
- 1 sprig rosemary, leaves picked and chopped
- handful fresh rocket (optional)
Method
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Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface.
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Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes.
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Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size.
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Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside.
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For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside.
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For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside.
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Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface.
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Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up.
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Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you’re making the harissa squash pizza, finish with a drizzle of tahini. If you’re making the leek and new potato pizza, garnish with the rocket, if you like.
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.
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
Method
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Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat.
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To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.
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To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles.
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Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.
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Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling.
Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables.
Ingredients
- 115g/4oz plain flour
- large pinch of salt
- freshly ground black pepper
- 4 large free-range eggs
- 300ml/½ pint milk
- 2 tbsp/30g fresh thyme leaves
- 8 good quality pork, beef or vegetarian sausages
- 2 tbsp/30g Dijon mustard
- 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
- knob of butter, to serve
Method
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To make the batter, sift the flour into a large bowl. Add the salt and pepper.
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Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
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Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
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Preheat the oven to 200C/400F/Gas 6.
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Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
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Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
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Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
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Serve seasoned with black pepper and a large knob of butter.
