This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.
I made the dough yesterday and left in fridge overnight so it was ready to use today.
For the Dough:-
400g Bread Flour
7g Dried Yeast
300ml Luke warm water (approx 35-40 deg C)
1 tsp caster sugar
1 tsp salt
- Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.
- Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
- Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
- Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.
For the Filling:-
8-10 cherry tomatoes – halved or quarted
Edam cheese – cut into cubes
2 tsps of Mixed Italian Herbs
2 tsps of olive oil
Salt & pepper
- Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.
- Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
- Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
- Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
- Bake in a preheated oven at 185 deg for approx 25-30 minutes.
Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
- Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
- Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
- Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
- Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
- If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.
Makes 2 Slices
1 tbsp milk
2 large eggs
30g Scottish Oats
2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)
Maple Syrup to serve
Salt & pepper to taste
- Beat the eggs and milk together and decant into a large dish, season.
- Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
- Then place into the Scottish oats and coat.
- Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
- Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
- Finally, remove and drizzle Maple Syrup over….Devour! Yummy!
I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.
For the Pizza Dough (I made extra, which I stored for later use)
3 x 350g Wholemeal Bread Flour (you can use strong white too)
3 x 1 tsp salt
3 x 1 tsp caster sugar
3 x 3 tsp baking powder
3 x 170ml warm water
20g Red Malt Flour, plus 1 tsp red food colouring for the Red
3 tbsp charcoal powder plus 1 tsp black food colouring for the Black
- Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
- Once ready to use, cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
- Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.
For the Chilli
350g Scottish Beef Mince
1 Red onion, finely chopped
1 Red pepper, finely chopped
1 tsp garlic granules
1 tsp cumin
1 tsp dried chilli flakes (omit if you don’t like it too hot)
2 tsp chilli powder
200g Tin tomatoes
200g Kidney beans
200ml beef stock
light fry oil
Salt & pepper to taste
Grated Cheese of your choice.
- Heat the fry oil on medium to high heat
- Fry the onions and pepper with the garlic until softened
- Add the beef and brown
- Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
- Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.
Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.
The bread is full of flavour, so delicious and easy to bake.
Makes 1 loaf
150g Plain Flour
150g Wholegrain Bread Flour
70g Scottish Oats
100g Dark Brown Sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
30g melted butter
- Preheat oven to 190 deg on convection bake.
- Mix together the dry ingredients in a bowl
- Add in the wet ingredients to dry and mix together until combined. If the dough is too sticky and wet just add a little more flour but you don’t want it too dry.
- Shape into a circle and place on a floured baking tray, score a cross on top about 1/2″ thick and brush with some buttermilk.
- Bake in the oven for about 45-50 minutes until knife comes out clean, allow to cool and serve.
Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.
Made 3 with left overs
1 piece of bread per cup – crustless
Cheddar Cheese (low fat – optional)
Salt & pepper to season
chilli flakes – optional
1 tsp paprika – optional
1 tbsp butter – melted
- Firstly preheat your oven to 180 deg.
- Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
- Bake the bread in the oven for 5 minutes and remove
- Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes. A bit less if you like your eggs really running.
- Scoop out with a spoon and devour! Yummy.
Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.
For the Flatbreads:-
200g Gram Flour
1 tsp sea salt
1 tsp garlic powder
2 tsp Dried Parsley
2 tsp Dried Coriander
1 tsp Ground cumin
1/2 tsp Chilli powder or crushed chilli
2 tsps Lemon juice
6 tsps extra virgin olive oil
- In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.
- Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
- Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!
For the Roasted Tomato & Walnut Sauce
12-15 cherry tomatoes – halved
1 tsp ground garlic powder
2 tsps powdered sugar
2 tsps sea salt
1/4 tsp chilli flakes
2 tbsps Walnut Oil
1 tsp balsamic vinegar
- Roast the tomatoes under the grill or in a pan until soft and slightly browned.
- Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.