oliveoilandlemon

recipes for healthy living

Category: Recipes

Egg and Ham Galette

egg and ham galettes

 

If you are a pastry maker I really hope these will appeal to you as the are easy to make,  lovely and tasty – they make a great mid week meal or for lunch at work or school. My sisters recently reminded me that they aren’t all pastry makers so if that is the case for you I would say that there are lots of good quality short crust pastrys out there so go ahead and use that if you fancy making these… no one need know!

Egg and Ham Galettes with tomatoes

Serves 6

Pastry

200gr plain flour

100gr cold butter cubed

1 tsp salt

2 tbsp total of mixed chopped fresh herbs (Chives Oregano Thyme)

1 egg

3 tbsp water

Filling

60gr ham of choice – parma or serrano

60gr grated cheese – Manchego works great but simple cheddar will work too

6 small eggs

3 tbsp chopped chives

salt and pepper to taste

12 cherry tomatoes

Combine the flour, salt and herbs in a food processor. Add the cold butter and pulse until it resembles breadcrumbs.

Add the egg and 2 tbsp of the water and pulse. It it doesn/t come together add the rest of the water. Remove and gently knead to bring together into a ball, flatten and wrap in cling film and chill for at least 30 minutes. Roll out into a rectangle about 2mm thick and cut out into circles approx 6″ in diameter.

Place onto baking sheet lined with parchment paper. Spread the cheese, ham and cherry tomatoes onto the 6 circles. Bring the edges if the pastry up so it forms a basket, Make sure to bring it up by an inch as you want to ensure the egg doesn’t spill out of its basket. Crack the eggs one by one into a small ramekin (easier to pour into the pastry baskets).

Tip the egg into the pastry basket, season well, sprinkle over the chopped chives and bake in a preheated oven at 200C for about 15 minutes until the pastry is golden brown and the egg is done.  Serve as is with a lovely green salad.

 

 

 

 

 

 

 

 

 

 

 

Easter Fruit Tart

Strawberry and Raspberry Mascarpone Tart

This is a perfect Easter Sunday celebration tart, light, full of delicious fresh fuit and the hint of lime zest and juice lifts the mascarpone and cream just enough to take the heavy edge off.

 

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(Adapted from Donna Hay)

400g strawberries, hulled and sliced

a 300g punnet raspberries
200g plain (all-purpose) flour
1 tablespoon icing sugar
100g cold butter, chopped
1 egg
½ teaspoon vanilla extract

2 tubs (600gr total)  mascarpone cheese
50g icing sugar
½ teaspoon vanilla extract
zest and juice of 1 lime
200ml cream whipped to gentle peaks

Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process in short bursts until the pastry just comes together. Add a few tbsp of ice cold water if needed. Turn out onto a lightly floured surface and flatten the pastry, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C .

Roll out the pastry on a lightly floured surface until 3mm (f in) thick. Line a 24cm (9in) round fluted tart tin or 6 mini tins with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 5-8 minutes or until golden. Bake for 10 and 3 minutes approx if using the small tin sizes. Set aside to cool.

Place the mascarpone, lime juice, zest and vanilla in a bowl and beat to combine and loosen the mascarpone.
Fold in the cream and spoon into the tart shell and smooth the top. Arrange the strawberries and raspberries on the tart and serve with a small spoon of whipped cream if you wish.

 

Turkey Kebabs with Satay Sauce

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I’m a bit tired of red meat lately so its been all veggie dishes or fish and poultry. This one is really easy and quick for a perfect mid week meal. Turkey is a great meat- high in protein and pretty lean fat wise. Try get it cooked just perfectly as nothing worse than dry meat- if then worst happens the satay sauce will help!

This makes much more satay than  you will need but it keeps in the fridge for a few weeks and is lovely with lots of things as a dipping sauce. A few large spoons of it into some warmed coconut milk makes a delicious sauce also if you want to make turkey meat balls and cook them in that for an alternative.

For the Turkey Kebabs
400gr turkey mince – seek out free range or organic if affordable
1 tsp chopped red chilli
2 tbsp chopped fresh chives
2 tbsp chopped fresh coriander
1 spring onion finely chopped
1 tsp salt
Zest and juice of 1/2 lime
1 tsp honey

Mix everything together well and divide into 4 portions
With wet hands pick up one portion and mold around a metal skewer until it is like a sausage shape and the skewer is in the middle
Into the fridge for a few minutes to chill
Line a flat tray with foil and place the skewers onto it and cook under a hot grill turning regularly until they are done – about 10 minutes in total but if you are unsure cut in and check there is no pink or use a meat thermometer.
Serve with some rice and some satay sauce for dipping.

Satay Sauce
1 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced or 1/2 cooked red pepper from a jar
1 tsp each of ginger and garlic paste
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Cook over a low heat  for about 5 minutes
Add coconut milk, peanut butter, soy, chilli sauce, and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.  Blend with an immersion blender if you like it smooth. Any extra will keep in the fridge.

Spiced Cauliflower and Potato with Poached Eggs

This is a delicious make recipe with loads of uses. Great as a side dish with your favourite fish or meat, or with poached eggs a complete meal, or bring to work the next day with boiled eggs for lunch or just as is!aloo bombay eggs

Serves 6 as a side

1 med cauliflower – break into florets and blanch in boiling water for 4 minutes, then drain.

4 large potatoes peeled and cut in to 2″ chunks

1 large onion peeled and chopped

1 tsp each of finely chopped ginger and garlic

1 tsp cumin seeds, tumeric, garam masala, fenugreek, nigella

1 red chili finely chopped

3 tbsp fresh chopped coriander

juice of half a lemon

2 tbsp veg oil

Heat the oil in a pan and add the onion, chilli and ginger garlic and cook without colouring for about 7 minutes. Add the cumin, fenugreek, turmeri, stir and season well. Add the potatoes and cauliflower and mix well, just cover with some water and simmer covered for about 10 minutes until the potatoes and cauliflower are tender. Stir in the lemon juice, the coriander and garam m asala and simmer for about 4 more minutes. Taste and adjust your seasoning as needed.

Meanwhile make poached eggs and serve;

Cashew nut seafood curry

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Serves 4

400gr firm fish of choice (Salmon, Hake, Halibut, Cod and other sustainable similar varieties) cut into bit size pieces, skin removed.

240gr prawns cleaned

30gr ginger peeled and chopped

2 cloves garlic, peeled and roughly chopped.

2 green chilies

2tsp turmeric

1/2 tin chopped tomatoes

7 oz unsalted cashew nuts

1 tablespoon vegetable or coconut oil

1tsp coriander, cumin and nigella seeds

3 black peppercorns

2 medium onions

6 oz natural yogurt

1 bunch fresh coriander chopped

1 tsp Salt and Pepper to taste.

Place ginger and garlic in a blender with 4 fl oz water, one green chili, the turmeric and 3 oz of the cashew nuts. In a dry pan fry the coriander cumin, nigella seeds, and the black peppercorns until they start to pop. Add the seeds to the blender and blitz everything until smooth. Set aside.

In a medium pot fry the onions until lightly coloured, add the tomatoes and the spice mix, stir well, pour in 8fl oz water , add the salt to season and bring to a gentle simmer. Cook out for about 15 minutes until the flavors are well developed.

At this point you could leave it cool to have it ready for later. Otherwise add in the fish and cook on a gentle heat until virtually cooked, at which point you add the yogurt, mix well, tip in the prawns and cook for about 2 minutes more just to cook the prawns.

Meanwhile roast the remaining nuts with some coconut flakes.

Slice the second chili and sprinkle the roasted nuts & coconut, coriander, and chili over the curry. Serve at once with rice or other grain of choice.

 

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