Gluten free pizza. Base made with 1 egg only. Topped with homemade italian tomato chutney, cheese, green pepper and onion.
RECIPE. Italian Tomato chutney.
1 onion finely chopped.
1/2tspn or less of crushed fresh garlic.
1 packet tomato paste.
3 tomatoes grated.
Salt and pepper to taste.
Italian herbs (orageno etc).
Braise onion in coconut oil/olive oil. Until soft. Add tomato, garlic, tomato paste, salt, pepper and italian herbs. Cook till thick and soft. You can add 1/4 cup water to allow to cook through. Allow to cool.
1 egg per person-season with salt and pepper.
Chicken or steak cooked
You can have your own choice.
Cheese of choice
Heat a pan with 1 tspn olive oil or coconut oil. Low heat. Beat 1 egg and throw in pan, it must be round, like making a omlete. While cooking on low heat add toppings. Starting with the thick italian tomato chutney, cheese then other toppings. Lastly end off with cheese and italian herbs. Put the heat off. And close the pan until done. The bottom will be brown.
Serve while warm. Light meal.
Prepared and posted by Nazley Ally
Sliced fresh bread
Choice of filling (like bacon or sausages – one per slice of bread)
1 egg for every 4 slices of bread
About 1/4 cup milk for each egg
Roll each slice of bread super flat with a rolling pin. You can cut the crusts off if you’d like, but I left mine on and it worked very well. If it’s fresh bread, this will make them a bit sticky. If they’re not sticky, sprinkle a few drops of water over them so that they will stick when rolling up. Then fill each one with one sausage or one strip of bacon, or anything else you fancy. Mix the egg and milk together thoroughly. Roll the bread up around the filling and drench each roll in the egg mixture to soak up like French toast. Then simply fry on each side in a pan with a bit of butter until browned and heated through.
Serve as is so the kids can eat with their little hands like my little girl, or add some chutney or tomato jam or sour cream and fresh avocado. The possibilities are endless!
Source: Recipe Tin Eats
Baked and posted by: Corlea Smit
100g pinch salt.
Add butter in a food processor, mix little water till combined.
Knead it then in cling wrap into the fridge to rest.
No need to blind bake….once rested knead and place softly into the dish. Layer fine chopped onion cheese baby spinach more cheese capers.
Top with smoked salmon and cream cheese.
Roll ends of the pastry neat.
Mix 6 Jumbo eggs, 1 tablespoon organic veg stock, 200 ml milk 100 ml cream.
Cover the pie with the egg mix bake for hour at 170c
Add some jar asparagus too if you can find like I did in this one.
Prepared, tried and tested Cathy Price
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I helped a coffee shop with their menu and recipes. Here’s an easy way to add flavor in a grilled sandwich.
1 cup butter, softened
1/2 tsp Italian/Pizza Herb mix (dry)
1/2 tsp dried parsley
1/2 tsp dried grass onion
1/4 tsp garlic powder
pinch cayenne pepper
1/4 tsp salt
Mix all the ingredients together. Spread some evenly on the inside of one of the slices of bread. Layer the cheese closest to the butter, the fat in the butter helps to melt the cheese. Add the rest of what you want – ham, bacon, spinach etc. Spread a thin layer of butter on the outsides of the sandwich and grill. You can save the rest of the mixture in the fridge to use later.
Tip: We used a “german bread” – the same as the sourdough breads you get here, although not as sour.
You can also use fresh herbs which will be better, but you will have to use it faster.
Source and Tried and Tested by: Haniki En Pieter Theron
200g chopped ham
¾ cup grated cheddar cheese
2 teaspoons capers or 50 g sundried tomato, or both
90g Herb and Garlic cream cheese
400g thawed puff pastry
1 lightly beaten egg, you may wish to add some milk to brush the pocket before baking.
Preheat oven to 425 F and line baking tray with parchment paper.
Combine all the ingredients in a bowl and mix.
Roll out the dough, and cut about 5”rounds.
Spoon a tablespoon of the filling into the center of each round, fold the pastry into a pocket and turn over in order for the fold to be at the bottom. Be sure to seal it properly.
Place the pockets on the tray.
Brush with the egg and bake for ±15 minutes, or until well browned and puffed.
Source: Esme’s kitchen
TRIED AND TESTED
½ cup margarine (you can use butter, but it’s rather rich)
1-2 tsp garlic (how much do you like garlic???)
½ cup creamy Italian salad dressing
1 loaf Italian bread
1-2 cups shredded Cheddar, mozzarella cheese (you decide how much)
Dried or fresh chopped parsley
Mix butter/margarine, lots of garlic and salad dressing together.
Place bread cut-side up in a baking sheet.
Spread butter mixture over the bread.
Top with shredded cheese and parsley.
Bake, uncovered, at 375 degrees till the cheese melts and bubbly.
Yumminess in overdrive
Source: The Recipe Hunter
TRIED AND TESTED