White Bean and Chili Flat Bread

On 08/05/2011 (Sunday) at 2:00 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3vo5ku9

Save to RecipeBox

Details

• Prep Time:
  15 min
• Cook Time:
  12 min
• Ready Time:
  27 min

Ingredients

• ball of pizza dough homemade or get from local pizza joint
• olive oil
• kosher salt

White Bean Topping (salad)

• can of cannellini beans rinsed well
• 2 holland chilies finely chopped
• 1 shallot finely chopped
• 2 cloves garlic finely chopped
• handful of parsley chopped
• juice of one lemon
• good glug of olive oil
• koher salt and pepper to taste

Ricotta Spread

• one cup Ricotta cheese
• tablespoon olive oil
• kosher salt to taste
• half a clove of garlic finely chopped
• parmesan cheese for grating

Directions

Start with having your dough ready, either home made, store bought (make sure it’s 3 or 4 ingredients not 20) or what I do is my pizza guy makes it all organic and sells me dough very cheap and I don’t have to kill my small kitchen making dough for one flat bread. Take the ball and put it into a bowl with some olive oil and let rise for an hour making sure the dough is moist with olive oil at all times.

Now this topping is good for anything, add it to a salad, eat it on its own so just combine all the ingredients for the bean salad (let’s call it that and enjoy ourselves)and set aside. Even better if it sits overnight.

Take the Ricotta and add the garlic and olive oil mix well.

Now we are ready, pre heat your oven to 450 degrees. Spread the dough out as flat as you can as shown in my photo. Now spread the ricotta on top in a very thin layer. Now add a layer of the white bean salad and into the oven until everything is bubbling and the crust is almost chard and golden brown. Take out and  shave some  grated Parmesan  cheese on top and let come to room temp as this is best. This one perfect to make several and let sit around for the kids or guest so they have something to munch on anytime.

Benny

Pop Overs Yorkshire Pudding

On 25/12/2011 (Sunday) at 3:51 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/d6zelbl

Save to RecipeBox

Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• 4 cups milk warmed slightly dont use an of those lactaid milks wont turn out the same
• 8 eggs
• 4 cups of flour sifted
• 1 1/2 heaping teaspoons of kosher salt
• grated sharp cheddar cheese keeping it british
• vegatable oil

Directions

Start by whisking your eggs until they become frothy this is an important step about one minute. Next warm the milk slightly on the stove then slowly add it to the eggs whisking at the same time so they don’t scramble.

While whisking start adding the flour and salt, keep whisking until you have a nice thick batter.

Now you can use a muffin tin for these and put it into a pre heated 375degree oven with a teaspoon of vegetable oil in the bottom of each muffin well. Leave in the oven for about 3-5 min.

Take out the muffin tin from the oven (be careful) and now ladle the batter into each muffin well  all the way to the top the more you get in the higher they rise.

Top each one with a little of the grated cheese and into the oven for about 15 min or so. IMPORTANT do not open the oven for at least 15 min or they can deflate. You are wanting them to crisp a bit on the outside to provide stability. After 15 min or so have a peak and if they are still not brown enough leave them in for another min or so.

Take out let rest for a min then turn out onto rack and they are ready!

Follow the steps here and I promise you these will be the star of the table. These are also great room temp.

Enjoy!

Benny

Foccacia

On 04/02/2011 (Friday) at 3:54 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6jdj2po

Save to RecipeBox

Details

• Prep Time:
  180 min
• Cook Time:
  25 min
• Ready Time:
  3 hour, 25 min

Ingredients

• Fresh tomatoes

Pizza dough:

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• kosher salt
• 1 cup extra-virgin olive oil

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and you can begin to smell the yeast, about 10- 15 minutes.

In the bowl or a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Coat the inside of a bowl with olive oil and put the dough in the bowl and cover it with plastic wrap. Put it in a warm place until the dough has doubled in size, at least 1 hour -90min.

Now take the dough and I like to use a pan cast iron if you have it and oil the pan and begin stretching that dough ball until you have it covering the bottom of the pan. Every so often make a little tear in the dough as this will give it that rustic look and make for nice pockets for the tomatoes to sit in. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 450 degrees. Now take some sliced tomatoes and place them on the dough, season with kosher salt and another drizzle of olive oil. Now bake until golden brown and you can hear the olive oil sizzle about 20 min but all depends on size and shape. Take out and rest until almost room temp as this is best way to eat it.

Lovely, rustic cheap and delicious.

Benny

Step by step in photos here  >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.