Breakfast Croustades

Ingredients

1 stale large white loaf
5 oz butter, melted
4 rashers smoked streaky bacon
4 cherry tomatoes
4 cocktail sausages
1 tbsp vegetable oil
6 button mushrooms, halved
4 quail eggs
parsley sprigs to garnish

Method

  1. Preheat the oven to 375ºF.
  2. Cut crusts off bread to give a 3 x 3 x 10-inch rectangle. Cut into 4 equal slices measuring 3 x 3 x 2½-inch. Score a 2 x 2-inch square in the centre of each bread cube, leaving a 1/2 inch border.
  3. Work a knife round the central square, cutting down to within 1/2 inch of base and remove the inner square of bread and use to make breadcrumbs.
  4. Brush the cubes with melted butter and bake in the oven for 15 minutes until they are crisp and golden.
  5. Roll up the bacon and secure with cocktail sticks. Thread on tomatoes and grill under a preheat grill for 4 to 5 minutes until cooked. Fry the sausages in the oil until brown, then add the mushrooms and continue cooking for a further 2 to 3 minutes.
  6. Plunge the eggs into boiling water for 2 minutes. Refresh in cold water and remove the shells.
  7. Arrange the bacon rolls, tomatoes, sausages, mushrooms and egg in the bread croûte. Garnish with parsley and serve.

Makes 4 servings.

Source: Breakfasts and Brunches

Pizza with Potato

Ingredients

6 oz potato, peeled and diced
2 tbsp butter or margarine
4 oz self-rising flour
1 tbsp milk
2 to 3 tbsp olive oil

Topping

1 onion, peeled and thinly sliced
1 to 2 cloves garlic, crushed
2 oz button mushroom, sliced
2 to 3 oz pepperoni, thinly sliced
2 to 3 large tomatoes, sliced
1 tsp freshly chopped thyme or oregano
2 oz mozzarella cheese
1/2 cup grated cheddar cheese

Method

  1. Cook potato in boiling salted water for 10 to 15 minutes until tender. Drain.
  2. Mash potato or puree in a food processor. Add butter and seasonings to taste and mash until smooth. Gradually work in flour and milk to give a fairly stiff dough. On a floured surface, roll out to a round about 8 inches in diameter.
  3. Heat a tbsp oil in a non-stick pan. Fry pizza base gently for 7 to 8 minutes or until underside is well browned.
  4. Heat remaining oil in a pan and fry onion and garlic until beginning to turn brown. Add mushroom and fry for a few minutes longer.
  5. Spoon onion mixture over base, and cover with pepperoni, tomato and herbs. Place mozzarella slices on top and sprinkle with grated cheddar. Place under a grill and cook until cheese is melted and browned. Cut into wedges and serve.

Makes 4 servings.

Source: 50 ways with potatoes


Today’s Comic

Asian-flavour Pasta with shrimp

Ingredients

16 raw shrimps, peeled and deveined
1 tsp lime juice
1 clove garlic, crushed
3 tbsp extra-virgin olive oil
12 oz spaghettini

Asian Pesto

1 clove garlic, chopped
1/2-inch fresh ginger, finely chopped
1/8 tsp salt
1/4 cup toasted pine nuts
1 bunch cilantro
1 small bunch of Thai basil
1 small bunch flat-leaf parsley
juice of 1 lime
1 tbsp light soy sauce
2 tbsp sesame oil

Method

  1. To make the Asian pesto, blend garlic, ginger, and salt with food processor. Reserve a few pine nuts for serving, and then add the remaining ingredients except sesame oil. Process briefly to a coarse purée. Drizzle sesame oil into the mixture while blending. Remove and set aside.
  2. Mix lime juice, garlic and 2 tbsp olive oil in a bowl. Add shrimp and coat well. Set aside for 2 minutes.
  3. Heat remaining oil in a skillet. Drain shrimp and add to skillet. Sauté over high heat for 2 minutes, until just pink. Remove from heat.
  4. Cook pasta in a large pot of boiling salted water until al dente. Drain and add a small ladle of pasta water to the pesto.
  5. Toss pasta and pesto together. Remove to serving plates. Top with shrimps and pine nuts before serving.

Makes 4 to 5 servings.

Source: Noodles and Pasta


Today’s Comic

A Quick Pizza

Ingredients

1 12-inch pizza crust, baked
3 medium tomatoes, seeded and cut into chunks.
1/4 cup fresh basil, shredded
2 cloves garlic, minced
Salt and pepper to taste
4 hard-boiled eggs, peeled and cut into wedges
1/4 cup sliced black olive
1 cup shredded Mozzarella cheese
2 tbsp grated Parmesan cheese

Method

  1. Combine tomatoes, basil, garlic, salt and pepper. Spoon over pizza crust.
  2. Place egg wedges over tomato mixture. Scatter olive over pizza. Top with cheeses.
  3. Microwave pizza on high until cheese is melted. Cut into wedges and serve.

Source: Manitoba Style

Today’s Comic

An Easy-to-make Pizza

Ingredients

Batter

1½ cups all purpose flour
4½ tsp quick-rise yeast
1 tbsp sugar
1/2 tsp garlic salt
1/4 cup very warm regular, 2% or fat-free evaporated milk (120°F-130°F)
1/4 cup vegetable Oil

Filling

3/4 cup mozzarella cheese, shredded
3/4 cup (175 mL) crumbled feta cheese
1 tbsp vegetable Oil
500g diced frozen vegetables
1 tsp Italian herb blend or Italian seasoning
1 tsp salt
1/4 tsp pepper

Topping

3/4 cup mozzarella cheese, shredded
1/2 tsp Italian herb blend or Italian seasoning

Method

  1. Batter: Grease an 8″ x 8″ (2 L) baking dish. Mix all ingredients in prepared dish.
  2. Filling: Sprinkle batter with mozzarella, top with feta.
  3. Sauté vegetables, herb seasoning, salt and pepper in canola oil over medium-high heat for 2-3 minutes or until vegetables have softened. Drain vegetables before placing them evenly on top of batter.
  4. Topping: Sprinkle with mozzarella and herb topping.
  5. Bake by placing in a cold oven. Set temperature to 350ºF; baking for 30-35 minutes or until baked through.

Source: Canadian magazine