Cheese, Marmite & Potato Pasties

Cheese, Marmite & Potato Pasties

When it comes to Marmite, I am a certified ‘lover’! I’m pretty sure I’ve loved it from birth as I can’t remember a time when I didn’t enjoy this salty spread. I once even took a jar on holiday with me as I was worried it wouldn’t be available abroad! With the nights drawing in and the air getting distinctly colder I’m craving hot, carb heavy food this month. These cheese, marmite & potato pasties certainly fit the bill. They are packed with comforting potato, sweet onion, tasty cheese and of course salty Marmite. All wrapped together in a crispy pastry shell! I’ve used homemade pastry, which is easy and quick to make, but of course you can use shop bought to save time. (And if you happen to be a ‘hater’ then you can leave out the Marmite too…!)

Jump straight to the recipe!

To make the pastry I rubbed the butter into the flour, then added the eggs and mixed it together until a dough formed. I wrapped it in cling film and chilled it for 30 minutes.

To make the filling I chopped up the onion and fried it for 5 minutes in a pan with some oil until it was soft. I diced up the potato into cubes no bigger than 1cm, then added them to the onion.

I poured in the grated cheese and the Marmite, and mixed everything together until the cheese and Marmite coated the vegetables. Then I took the mixture off the heat and left it to cool.

Using a rolling pin, I rolled out the pastry onto a mat dusted with flour, and I used an 8″ side plate to cut out rounds.

I spooned a generous amount of filling onto half of the circle, brushed the edge with beaten egg, then folded it over and crimped the edges with a fork. Using a silicone pastry brush, I brushed beaten egg all over the whole pasty, and cut two slits in the middle with a sharp knife.

I baked them on 180C Fan/200C/400F/Gas Mark 6 for 25 minutes until the pastry was golden all over.

Cheese, Marmite & Potato Pasties

Wow, I absolutely loved these cheese, marmite & potato pasties, I have to admit, I ate more than my fair share! I just can’t resist cracking through the crispy golden pastry to get to that savoury filling. Personally, I would add more Marmite, so if you like it strong like I do, whack a bit more in there!

Cheese & Marmite Pinwheel Biscuits

Cheese & Marmite Scones

If you liked these cheese, marmite & potato pasties, try some of my other yummy Marmite recipes!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking with Aunt Juju and Spades, Spatulas & Spoons.

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Cheese, Marmite & Potato Pasties

This recipe make four large pasties, if you cut the rounds smaller you'll get more pasties but they'll be smaller. Or double the recipe for 8 large pasties!

Servings 4

Ingredients

For the pastry

  • 350 g Plain flour plus extra for dusting
  • 170 g Butter or baking spread
  • 2 Eggs
  • 1 Beaten egg for glazing

For the filling

  • 2 Medium white potatoes diced into cubes no bigger than 1cm
  • 1 White onion chopped
  • 1 tsp Vegetable oil for frying
  • 120 g Mature cheddar grated
  • 1 heaped tbsp Marmite

Instructions

  1. To make the pastry rub the butter into the flour in a large mixing bowl until it resembles breadcrumbs

  2. Add the eggs and mix it together until a dough forms. Wrap the ball of pastry in cling film and chill it in the fridge for 30 minutes

  3. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  4. To make the filling, fry the chopped onion in the vegetable oil for 5 minutes in a pan

  5. Add the potato, Marmite and cheese, and stir everything together until it's all coated with the Marmite, take the mixture off the heat and leave it to cool

  6. Roll out the pastry onto a mat or work surface dusted with flour, for large pasties use an 8" side plate or cookie cutter to cut out rounds

  7. Spoon a generous amount of filling onto half of the circle, brush the edges with the beaten egg, then fold it over and crimp the edges with a fork

  8. Place the pasty onto a lined baking tray and brush more beaten egg all over the whole pasty, then cut two small slits in the middle with a sharp knife

  9. Bake them for 25 minutes or until the pastry is golden all over, you can lift them up gently to check the pastry underneath is cooked through

  10. Serve hot, or allow to cool and re-heat

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Butternut Squash, Leek & Stilton Tart

Butternut Squash, Leek & Stilton Tart

I’m a huge fan of an easy and tasty meal that can be rustled up quickly after a long day at work. This butternut squash, leek and stilton tart is a healthy and delicious option for a weeknight meal. I’ve used ready made pastry and frozen pre-prepared butternut squash to make this tart even more simple to put together. You can also be safe in the knowledge that you’re feeding your family a nutritious meal. Both leeks and butternut squash are great sources of vitamins and minerals.  I like to serve this savoury tart with salad and potato wedges, but there are lots of other options too such as extra veggies or sweet potato fries. It’s a great way to use up leftover stilton! If you’re not a stilton fan you can use regular mature cheddar, or any cheese that melts well.

I started by chopping the onion, garlic and leeks, I added them into a pan with the warmed oil and butter inside. I cooked them on a low heat until they were soft, then set them aside.

I used pre-chopped frozen butternut squash, but you can also use fresh. I mixed the cubes of squash with a drizzle of vegetable oil and 1 tsp sage in a bowl.

I’d left the pastry at room temperature so I rolled it out onto a baking tray. I covered it with the leek mixture, leaving a 1-2cm border all around the edges.

Then I added the butternut squash, and crumbled the stilton all over. I brushed the milk around the edges.

I baked the tart for 25 minutes until it was golden and bubbling.

butternut squash, leek and stilton tart

It looked so attractive with the orange hue of the squash scattered all over the tart, and the cheese lusciously melted into the leeks. I do love a good bit of crispy pastry too, the golden edges on the tart are calling my name! It’s positively packed with flavour, from the strong cheese and the earthy sage, to the delicate leeks and sweet squash.

butternut squash, leek and stilton tart

You can store the butternut squash, leek and stilton tart in the fridge and re-heat it the next day so it can cover multiple meals. That is, as long as your family aren’t demanding seconds like mine were!

       

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Recipe of the Week hosted by A Mummy Too, Eat Your Greens hosted by Allotment 2 Kitchen and The Veg Hog, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

butternut squash, leek and stilton tart

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5 from 4 votes
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Butternut Squash, Leek & Stilton Tart

Servings 6

Ingredients

  • 375 g Pre-made puff pastry sheet
  • 3 Leeks Chopped
  • Half a Large white onion Chopped
  • 2 cloves Garlic Chopped
  • 1 tbsp Vegetable oil
  • 1 tbsp Butter
  • 250 g Butternut squash (fresh or frozen) Cubed
  • 1 tsp Dried sage
  • 150 g Stilton
  • 1 tbsp Milk

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6. Take the pastry out of the fridge, un-package it but don't unroll it yet

  2. Warm the oil and butter in a pan on a low heat then add the onion, garlic and leeks. Cook them on a low heat until they are soft, then set them aside

  3. Mix the cubes of squash in a bowl with a drizzle of vegetable oil and the sage until they are fully coated

  4. Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it

  5. Pour the leek mixture onto the pastry, leaving a 1-2cm border all around the edges

  6. Add the butternut squash, and crumble the stilton all over

  7. Brush the milk in the empty border of the pastry all around the edges

  8. Bake the tart for 25 minutes until it is golden and bubbling

  9. Serve hot, or allow to cool, refrigerate and re-heat as desired

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Onion Chutney & Cheese Swirl Bread

Onion Chutney & Cheese Swirl Bread

I am a cheese addict, I probably eat it every day in one form or another. One of my favourite ways to enjoy cheese is in a sandwich with pickle; the creamy cheese against the sour pickle creates an explosion of flavour that I just can’t resist! A friend of mine gifted me some homemade onion chutney at Christmas and I’ve had the idea to combine it with cheese in a bread for ages, and I finally found the time to make it. Of course you can use shop bought chutney, but if you would like to make your own the recipe she used is this red onion chutney.

To make the dough I stirred together the flour, yeast and salt. I added the water and oil and brought it together into a dough, then I kneaded it for 5 minutes in my stand mixer with the dough hook attachment.

I left it to rise for 1 hour in a warm place.

I rolled the dough out onto a floured surface into a rectangle shape.

I spread the whole jar of onion chutney out all over the dough.

Then I sprinkled over the cheese – I used mature cheddar.

I rolled the doll up into a sausage shape, then sliced it into rolls and arranged them in a lined traybake tin.

I left them to rise again in a warm place for 30 minutes.

Then I brushed them with olive oil and sprinkled over the remaining cheese.

I baked them for 25 minutes until golden all over. As the chutney has sugar in it, it did darken quite a lot, but it didn’t affect the taste at all.

This bread was so delicious! The tangyness of the onion chutney comes out strongly and every bite is packed with flavour. The bread baked beautifully and was really soft and springy.

We really enjoyed eating this bread with soup, and also as a cheeky snack!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking With Aunt Juju and Herbs, Spices & Traditions.

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5 from 3 votes
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Onion Chutney & Cheese Swirl Bread

Ingredients

  • 500 g Strong white flour plus more for dusting
  • 1 tsp Salt
  • 7 g Sachet fast action yeast
  • 1 tbsp Olive oil plus more for glazing
  • 300 ml Luke warm water
  • 200 g Jar of onion chutney
  • 100 g Mature cheddar grated

Instructions

  1. To make the dough put the flour, yeast and salt into a mixing bowl - make sure to put the salt and yeast on seperate sides of the bowl

  2. Add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment, or for 10 minutes by hand

  3. Put the dough into an oiled bowl and cover with cling film. Leave it to rise for 1 hour in a warm place

  4. Roll the dough out onto a floured surface into a rectangle shape approx 40cm long by 30cm wide

  5. Spread the whole jar of onion chutney out all over the dough

  6. Sprinkled over the cheese - leave about a quarter in the bowl for later

  7. Roll the doll up into a sausage shape, then sliced it into rolls and arrange them in a lined 12" x 9" traybake tin

  8. Leave them to rise again in a warm place for 30 minutes, meanwhile pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Brush them with olive oil and sprinkle over the remaining cheese

  10. Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it will darken, but don't worry it's not burnt!

  11. Enjoy warm from the oven, or leave to cool. Serve with salad or soup

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Mini ‘Chicken’ & Leek Pies (Vegetarian)

Mini ‘Chicken’ & Leek Pies (Vegetarian)

Since I stopped eating meat I’ve become a huge fan of Quorn, it’s so versatile and really delicious. I’ve made these vegetarian friendly pies three times now, and I can’t get enough! The pastry is so simple to make, with no blind baking needed, and bakes to a gorgeously golden and crispy finish. The filling is creamy and indulgent, and full of flavour from the herbs. They can be served hot or cold, I’ve enjoyed them hot with mash and gravy and I’ve also served them cold at parties where they haven’t lasted long!

To make the pastry I rubbed together the plain flour and butter with my fingers until it looked like breadcrumbs.

I added the eggs and formed it into a dough and wrapped it in cling film, I put it in the fridge to chill for 1 hour

To make the filling I heated up 1 tsp vegetable oil in a pan and fried the leek until it had softened. I added the Quorn chicken pieces, and let them cook for a 2-3 minutes. Then I poured in the double cream, dried thyme, dried rosemary and salt. I mixed it together and let it cook for 5 minutes. Then I took it off the heat, transferred it to a bowl and let it cool down fully.

I rolled the pastry out onto a floured surface and cut out the pie bases using a 10cm round cutter.

Then I re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. I also used a round fondant plunger to cut out little circles in the middle.

To make sure the pies didn’t stick, I greased a muffin tin and lined each hole with strips of baking paper, and I filled it with the pastry bases.

Then I filled each base with the filling, then brushed some beaten egg around the edge and stuck the lids on. I brushed more beaten egg over the tops.

I baked them for 25 minutes until they were golden and bubbling. I removed them from the tray and let them cool as I served them cold.

I got 14 pies out of this batch, although there was some filling leftover. It’s always a bit hit and miss with pastry as it depends how thin you roll it, but you’ll get at least 12 mini pies out of this recipe. You could push it to 16 if you roll the pastry out thin enough every time and use every last bit. If you have any leftover filling, it will keep in the fridge for a couple of days and it’s yummy with rice and green veg!

They have quite a rustic appearance but I think pies like this should! Their golden colour and tempting filling oozing out of the centre make me want to eat them all up! The Quorn chicken pieces make these pies really hearty and filling, I honestly don’t think you could tell the difference between them and real chicken! I’ve served these to many meat eaters and had fantastic feedback!

           

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and Cook Once Eat Twice by Searching For Spice.

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Mini Chicken & Leek Pies (Vegetarian)

Ingredients

For the pastry

  • 2 Eggs
  • 350 g Plain flour
  • 170 g Butter

For the filling

  • 2 Leeks medium sized
  • 350 g Quorn chicken style pieces
  • 250 ml Double cream
  • 1 tsp Vegetable oil
  • 1 tbsp Dried thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Salt

Other

  • 1 Egg beaten, for glazing
  • Butter for greasing

Instructions

  1. Pre-heat your oven to 220C/200C Fan/425F/Gas Mark 7, grease a muffin tin with butter and strips of baking paper

  2. To make the pastry, in a large bowl rub together the plain flour and butter with your fingers until it looks like breadcrumbs

  3. Add the eggs and form it into a dough,  be careful not to knead it or over work it, then wrap it in cling film and put it in the fridge to chill for 1 hour

  4. To make the filling heated up the vegetable oil in a pan on a low-medium heat, fry the leeks until soft

  5. Add the Quorn chicken pieces, and let them cook for a 2-3 minutes

  6. Pour in the double cream, dried thyme, dried rosemary and salt, mix it together and let it cook for 5 minutes

  7. Take the mixture off the heat, transfer it to a bowl and let it cool down fully

  8. Roll the pastry out onto a floured surface to a thickness of around 3mm, and cut out the pie bases using a 10cm round cutter. Cut out 12 to start with, then more if you have any remaining pastry after cutting out the lids

  9. Re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. Use a round fondant plunger, or a round piping nozzle, or a knife to cut out little circles in the middle

  10. Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides

  11. Fill one with the filling, then brush the beaten egg around the edge and stick the lids on, pressing them around the sides to seal the edges. Brush more beaten egg over the tops

  12. Bake them for 20-25 minutes until they are golden and bubbling. Remove them from the tray and either serve immediately or let them cool and serve them cold (refridgerate once cool)

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15 Healthy Chinese New Year Recipes

15 Healthy Chinese New Year Recipes

This Saturday is Chinese New Year and we welcome in the year of the rooster. In Manchester we have such a big Chinese community, and there’s always a parade on to celebrate that I love to watch (if the January weather behaves itself!) Chinese food is one of my favourite cuisines, I’ve been lucky enough to visit China and Hong Kong several times and been able to sample a huge variety of food there. Chinese takeaway here is of course very tasty, but it’s not the most healthy option. So, I’ve had a look around some of my favourite blogs and gathered together a selection of healthy recipes, including lots of vegetarian and vegan options, for you to make and enjoy this Chinese New Year. Please do let the bloggers know on social media if you make their recipes!

1. Asian Kale, Noodle & Coconut Broth by Foodie Quine

Full of fresh and easy to find ingredients, this delicious broth is hearty, healthy and filling.

2. Miso Udon Noodle Soup by Sneaky Veg

This miso soup is a hearty lunch or a tasty starter to a Chinese banquet.

3. Crispy Glazed Tofu with Honey, Chilli & Ginger by De Tout Coeur Limousin

Tofu gets a bad rap, but if it’s cooked correctly like in this flavour filled recipe it’s a taste sensation.

4. Vegetable Tempura by Amuse Your Bouche

I’m not sure if this is strictly Chinese, but I adore tempura and I always order it whenever it’s on the menu, it’s also a much lighter way of deep frying.

5. Special Egg Fried Rice by Feeding Boys

An easy to make and customisable recipe, great as a side or a weeknight meal.

6. Spiralized Oriental Courgette-Noodle Soup by The Gluten Free Alchemist

A fresh low carb option if you want to enjoy some asian flavours whilst still sticking to your January health kick.

7. Sweet Chilli Salmon Stir Fry Noodle Bowl by Elizabeth’s Kitchen Diary

This is a healthy recipe packed with veggies and protein, that creates a beautiful rainbow of colour on your plate!

8. Chinese Chipshop Curry by Jam & Clotted Cream

A homemade alternative to the takeaway means you know exactly what’s going into your food, and this gently spiced recipe is great for all the family.

9. Quorn Beef Style Teriyaki by Planet Veggie

Marinated quorn is the star of this dish adding lots of asian flavour.

10. Spicy Tenderstem & Peanut Noodle Stir Fry by Wallflower Kitchen

A simple comforting recipe that’s vegetarian and vegan friendly, it’s sure to warm you up on a cold January night.

11. Fiery Vegetarian Dan Dan Noodles by Eats Well With Others

For all the spice lovers out there, this recipe is for you!

12. Chow Mein Noodles Takeaway Style by Fork And Good

Another great recipe to satisfy your takeaway urge! Easy to make with minimum clean up required.

13. Fortune Cookies by Charlotte’s Lively Kitchen

Of course you don’t have to use the cookies to ask the ultimate romantic question, Charlotte also suggests you fill them with sweets for the kids, or the big kids!

14. Chocolate Coconut Mango Mousse Ice Lollies by Farmersgirl Kitchen

Although this isn’t strictly a Chinese recipe, mango and coconut are very popular ingredients in Chinese desserts so I think they’d make a great dessert for Chinese New Year party.

15. Vegan Mango, Lime & Coconut Cheesecakes by Spamellab

Another dessert with Asian flavour, it’s vegan friendly and made with coconut milk and would make a refreshing end to a spicy meal.

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10 Vegetarian Mason Jar Salad Recipes

10 Vegetarian Mason Jar Salad Recipes
 Mason jar salads are an easy way to pack a healthy lunch for taking to work, or any on the go activity. The basic principal is that the ingredients are layered up, starting with the dressing and any wet ingredients at the bottom, veggies and proteins in the middle, and then salad leaves at the top. When you’re ready to eat, you shake it up, tip it all out into a bowl or plate and dig in! You can also now get jars that have a separate compartment for the dressing, like the one I have which is pictured above (there’s a link at the bottom of the post to where you can buy it). With a mason jar salad you can create your perfect tasty lunch, tailored to your own tastes and dietary needs, the possibilities really are endless! In order to celebrate National Vegetarian Week (16 – 22 May 2016) I decided to gather together 10 vegetarian mason jar salad recipes that look sure to brighten up any lunch hour!

Courgetti, Farro & Mozarella Salad by Rachel Cooks
This salad looks really easy to prepare and is full of goodness.

Artichoke & Tortellini Salad by Organize Yourself Skinny
A nutrious mix that is also a fantastic way to use artichoke.

Mexican Chickpea Salad with Chilli-Lime Dressing by Back To Her Roots
If you love spicy food and mexican flavours, this is the mason salad jar for you!

Guacamole Mason Jar Salad by Popsugar
A simple salad with a spicy kick that will satisfy your cravings for chips and dips!

Carrot Noodle Salad with Sweet Chilli Vinaigrette by Nosh & Nourish
A delicious asian style salad including hemp seeds, which are packed with nutrion.

Greek Mason Jar Salad by Cinnamon Spice & Everything Nice
I adore greek food and this is making my mouth water!

Apple & Walnut Salad by Eat Within Your Means
This crunchy salad is full of textures and flavours and makes me think of summer.

Egg Salad by Make and Takes
A simple but tasty mix of egg salad and leafy greens.

Rainbow Salad with Avocado Hummus by Oh My Veggies
This super healthy salad is also vegan friendly and the avocado hummus sounds heavenly!

And finally… Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing by me! Writing this blog post really inspired me to try out my first mason salad jar recipe. I combined some of my favourite salad ingredients to make a delicious lunch to take to work. I adore giant cous cous and feta is one of my favourite cheeses to have in salad. I found raspberry balsamic in Holland & Barrett and have loved it ever since, it still has that vinegar tang, but with a fruity hint. Give it a try!

I am entering this into No Croutons Required which is hosted by Lisa’s Kitchen and the theme is veggie recipes.

And into Meat Free Mondays hosted by Tinned Tomatoes.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into Tasty Tuesdays hosted by Honest Mum.


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Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing

Ingredients

  • 60 g Giant Cous Cous
  • 50 g Chickpeas
  • 45 g Feta
  • 6-8 Plum tomatoes
  • 1 Sweet Gem Lettuce
  • 1 1/2 tbsp Raspberry balsamic vinegar
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1 tsp Honey

Instructions

  1. Cook the giant cous cous according to the packet instructions. Allow to cool fully
  2. To make the dressing, mix the ingredients together well. You may like more honey, salt or vinegar depending on your personal taste so adjust the quantities to your own preference
  3. Mix the chickpeas into the giant cous cous and add the mixture into the mason jar. (If you are using a jar without a separate dressing container, add the dressing at this point)
  4. Layer the feta, then cherry tomatoes, then lettuce
  5. When ready to eat, pour in the dressing, shake the jar, and pour out onto a plate and dig in!

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Leftovers Savoury Bread Bake

Leftovers Savoury Bread Bake
I am always looking for ways to use up leftovers as food waste is something I really can’t stand. Did you know that we throw away 7 million tonnes of food every year? Reducing food waste not only helps the environment, but it helps your bank account too! We’re so lucky to have access to food whenever we need it that most people forget it isn’t like that everywhere in the world. So, I think it’s really important to try not to waste any of it. Joseph Joseph and Love Food Hate Waste have joined forces against food waste this month and in order to help with their campaign I’ve created this Leftovers Savoury Bread Bake, which you can fill and flavour with a variety of leftovers. It will also easily feed a family of four.

I love Joseph Joseph’s Nest Storage Set for storing leftovers in. They are space saving in your cupboard when they are not filled with leftovers as they all stack into each other. They come in sizes perfect for taking your lunch into work, storing cupcakes and biscuits or of course any leftovers in the fridge! Plus they’re colour coded so you can quickly match up the tubs to their lids.

The leftovers I had in my fridge were half an onion, a red pepper and about 8 cherry tomatoes. You could also put other veg in this like mushrooms, leeks, courgettes or aubergine. And if you’re a meat eater, any leftover meat like chicken, chorizo or ham would work well. I pre-cooked my onion and pepper in some olive oil and garlic. I’d advise pre-cooking any veg you decide to use.

I sliced 5 slices of bread into diagonals, buttered each one, and arranged them neatly in my dish. I used my Berndes 27x18cm dish. The crust of the loaf is perfect for this recipe and often gets leftover.

 

I whisked up 4 eggs, 500ml semi skimmed milk and 50ml double cream. If you don’t want to add the cream, just replace it with more milk. I also added 1 tsp mixed herbs and 1 tsp salt. You can add your favourite spices or herbs to flavour this to your taste.

I spooned the cooked veg in between and around the slices of bread, I then added the cherry tomatoes which I sliced in half.

I poured the egg mixture into the dish and left it to soak into the bread for 5 minutes.

Finally I sprinkled over 75g mature cheddar, and popped it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes.

I left it for 10 minutes or so, as it sets better together, a bit like a lasagne. Then I dug in! This bake is great served with salad, fresh spinach or any green veg like broccoli.

It was so yummy! I loved the soft eggy bread and vegetables, but then the crispy cheesey topping was equally as satisfying. This is a fabulous way to use up lots of different types of leftovers and feed hungry family and friends!

I’m entering this bake into Simply Eggcellent, hosted by Belleau Kitchen. This month’s theme is anything goes!

And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary.

And this month’s Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food 4 All.

 

And Extra Veg hosted by Utterly Scrummy and Fuss Free Flavours.

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Leftovers Savoury Bread Bake

Ingredients

  • 1/2 an Onion
  • 8 Cherry tomatos
  • 1 tbsp Olive oil
  • 2 cloves of Garlic
  • 1 Red pepper
  • 5 slices of Bread
  • Butter
  • 4 Eggs
  • 500 ml Semi skimmed milk
  • 50 ml Double cream
  • 1 tsp Mixed herbs
  • 1 tsp Salt
  • 75 g Mature cheddar

Instructions

  1. Dice up then fry the onion, garlic and pepper in the olive oil
  2. Slice the into diagonals, butter each piece, and arrange them neatly in a 27x18cm dish
  3. Whisk up the eggs, milk and double cream. Add the mixed herbs and salt
  4. Spoon the cooked veg in between and around the slices of bread, then slice the cherry tomatoes in half and add them too
  5. Pour the egg mixture into the dish and leave it to soak into the bread for 5 minutes
  6. Sprinkle over the mature cheddar, and pop it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes
 
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Cauliflower Crust Pizza

Can you believe that this dish is carb free? What I mean is that this is not your average pizza… The crust, or base, of the pizza is made from cauliflower, egg and cheese. As part of my healthy eating regime I am avoiding eating carbs such as bread, pasta, potatoes and rice for my evening meal. I find that my usual carb heavy meals cause me a lot of bloating and make me feel quite ‘heavy’. I’ve been eating carb free evening meals for a week and a half now (except for one night when I was dying for some bread and ate a bagel!) and I’ve already lost 5lbs! Here’s how you can make this pizza at home…

I started by grating a medium sized cauliflower into a bowl. It was easier to grate than I thought and it only took a few minutes. If you have a food processor, you can also use that to grate the cauliflower.

Once it was grated I microwaved it for 4 minutes.

Using some kitchen roll I squashed the cauliflower down to soak up any excess water.

Back in the bowl, I mixed 1 egg, 1 tsp mixed herbs, a pinch of salt, 30g cheddar and 20g mozzarella. Both the cheeses I used were low fat versions, you can also experiment with other herbs and flavours such as garlic, black pepper or chilli.

Using my hands I pressed out and shaped the cauliflower ‘dough’ onto a lined baking tray. I went for the traditional round shape but this dough is really easy to shape so you could mix it up a bit if you fancied! It was about 5mm thin.

I baked the dough on 200C/400F/Gas Mark 6 for about 12 minutes, it should be bubbling and golden.

While it was baking I prepared my chosen toppings. I didn’t cook my toppings before but I would recommend doing so. The chorizo and cherry tomatoes were fine but I found that the aubergine did not cook as well as I would have liked.

I added my toppings, some more cheese, and popped it back in the oven for about 10 minutes, until the cheese melts. Low fat cheese doesn’t melt very well in the oven, so I did grill the pizza towards the end. So you can bake or grill depending on what toppings you’ve used. You just want the cheese to be melted really.

Here’s a close up to show you what the base is like. The way I can best describe it is similar to an omelette. The cauliflower flavour is not noticeable at all. It definitely does not have a bread texture, so don’t expect it to be just like a regular pizza dough. But it’s a fantastic and tasty alternative. I really enjoyed it, ate the whole thing up, and felt great afterwards! I will be making this again and experimenting with the toppings!

Cauliflower Crust Pizza
Ingredients
  • 1 Medium sized cauliflower
  • 1 Egg
  • 1 tsp Mixed herbs
  • 30g Cheddar
  • 20g Mozzarella
  • A pinch of Salt
  • Desired toppings
Instructions
Grate the cauliflower into a bowl, then microwave it for 4 minutes
Use some kitchen roll to squash the cauliflower down to soak up any excess water
In a bowl, mix the egg, mixed herbs, salt, cheddar and mozzarella. Add the cauliflower and mix in
Press and shape the cauliflower ‘dough’ onto a lined baking tray to 5mm thin
Bake the dough on 200C/400F/Gas Mark 6 for about 12 minutes or until bubbling and golden
Prepare your chosen toppings. Pre-cook any harder vegetables or raw meat beforehand
Add the toppings and put back in the oven for about 10 minutes
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