Eggy Tartlets

I decided to give up meat for lent and am looking forward to trying out the veggie options at my favorite Bristol eateries. However, I can’t eat out every day and I can easily get into the habit of making the same thing over and over again. So when you’re tired of the same ol’ omelette, just add pastry! Here is what you’ll need:

  • Shortcrust pastry
  • Puff pastry
  • 2-3 eggs
  • 1/2 small onion
  • 2 large mushrooms
  • 1/2 bell pepper
  • 1 handful chopped spinach
  • Salt & Pepper to taste

First, you’ll want to cook the mushrooms and onion. If I’m baking, I like sweating out all the liquid so the pastry doesn’t absorb it instead.

While that’s cooking, go ahead and cut two squares of short crust pastry.

Next, cut two equal squares of puff pastry and cut out a smaller square from each of those.

Place the puff pastry “window” square on top of the short crust square. Using a fork,press down on the outside edges to seal them together.

Best the eggs thoroughly with a pinch of salt and pepper.

Brush the pastry with some beaten egg and place in a oven heated to 180 C / 350 F for 7 minutes. Why 7 you ask? For my oven, it allowed a pre-bake that made the puff pastry rise enough to hold the egg mixture that comes next.

Chop up the bell pepper and spinach, adding it to the beaten eggs along with the cooked mushrooms and onions.

Scoop a generous portion of the egg mixture into the center of each bit of pastry. Bake for another 20 minutes, or until the eggs are thoroughly cooked.

And there you have it, Eggy Tartlets! These took a little more time to make than I had hoped, but makes a great vegetarian main foe those times when you don’t want an omelette, but you’ve got heaps of eggs to use up.

You can pretty much add whatever veggies you’d like or even some cheese. For an extra kick, I drizzled some sriracha over them. These would also go great with a side salad or some roasted potatoes.

That’s all for this week! It’s supposed to get super cold tonight, so if you stock up on eggs, these tartlets will definitely warm you up. Take care and mind the ice Bristol! Thanks for reading and Happy Eating!

Homemade Pizza

If you can’t tell, I really have a thing for food. I love trying new things and I also like making these things in my kitchen. Pizza has always been one food that I’ve never gotten tired of. When I began making health changes a few years ago, I tried making my own pizza dough. I experimented with quite a few recipes, but finally found my go to recipe on another blog site called Money Saving Mom. So while I can’t claim this as my own, I can say that it’s excellent and has not failed me or my taste buds. The great thing about it, is that it’s simple and easily customizable. So follow this link here Freezer Friendly Pizza Dough to find the original recipe, and carry on to see how I make it to suit my taste. Here is what you’ll need:

  • 2 cups warm water
  • 2 teaspoons sugar
  • 1 1/2 tablespoons instant yeast
  • 4 tablespoons olive oil
  • 5 cups flour
  • 2 teaspoons salt
  • 1 teaspoon each of thyme, basil, & oregano
  • pizza sauce
  • mozzarella
  • choice of toppings

First, in a large bowl, dissolve the sugar in the warm water.

Next, dissolve the yeast in the sugar water. Leave it for 10 minutes, or until it begins to bubble.

Once the yeast is activated and foamy, stir in the olive oil.

In a separate container, measure up the flour, salt, and herbs.

Add the flour mixture a little at a time, ensuring all the liquid is absorbed.

Now, you’ll go ahead and knead the dough, adding any extra flour as needed.

Once the dough has come together and ready to prove, completely cover it will more olive oil. This will ensure that it doesn’t stick to the bowl as much.

Cover the dough with plastic wrap and let it prove for about 45 minutes, until it doubles in size.

Once it has risen, punch it down and separate into three equal balls of dough.

The best thing about this recipe is that it makes enough for 3 pizzas! And it freezes perfectly. So, the other two go straight into the freezer, while the last one will be for tonight’s dinner.

Line a tray with baking paper, and carefully stretch it out. You can do a quick pre-bake for 5 minutes or load the toppings straight on.

Since I gave up meat for lent, I’m adding mushrooms, onions, green peppers, kalamata olives, and chili flakes.

I pre baked my crust, then loaded it with sauce, cheese, and toppings. Place it in an oven heated to 250 C / 480 F for 10 minutes without pre-baking and about 7 minutes with.

And there you have it, homemade pizza! This pizza dough is fantastic and it’s nice to know I’ve got two more balls of dough in the freezer for an easy dinner later in the week.

I know making the dough can be a bit time consuming, but taking the time to make it pays off later when you can pull the dough from the freezer. I usually take it out before I leave for work, and when I get home it’s already defrosted. Give it a try and it may change the way you eat pizza! As always, thanks for reading and Happy Eating!

Porridge Pancakes

It’s pancake day! After a post holiday break, I decided to post a simple recipe for Shrove Tuesday, otherwise known as “Pancake Day” here in the UK. This is a great recipe for those who love pancakes, but would rather not have traditional flour. Here is what you’ll need:

  • 1 cup (125 g) oat flour
  • 3/4 cup (70 g) porridge oats
  • 1 tablespoon sugar
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (215 g) almond milk (or milk of your choice)
  • 2 teaspoons vanilla
  • 1 1/2 tablespoons coconut oil
  • 2 eggs

If you don’t have oat flour, you can just put 1 cup of porridge oats into a blender and blend until it becomes fine.

Combine, the oat flour, oats, sugar, baking powder, and salt in a bowl.

Next, add the coconut oil, milk, eggs, and vanilla. If you’re wondering, I made my own vanilla. Back in October, I put 750 ml of vodka in a bottle with 4 vanilla pods cut in half and split down the middle. Let it mature for a few months, and there you go!

Mix well, and pour onto a greased pan. Once it starts to bubble, flip it over. This recipe makes about 4 large pancakes.

And there you go! Porridge pancakes for Pancake Day 2018! Delicious, hearty, and full of fiber. It’s a great option for anyone wanting something a bit thicker and filling. And of course, the toppings are up to you! I went for traditional with maple syrup from Cracker Barrel. My other half went for raisins and almonds. Whatever you choose, enjoy your pancakes, thanks for reading, and Happy Eating!