Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “olive oil”

Home Made Pizza

We will never buy pizza again!  This easy and quick recipe took only minutes to put together and we had so much fun choosing what toppings to use.  Simon is the dough master so I leave it up to him as he has the best technique…

We found using bread flour ( Lighthouse Plain Bread & Pizza Flour) worked the best for us and the pizza base was delicious.   Making the dough took only a few minutes then it was left in a warm place for a couple of hours…  Another little knead, rolled it out onto pizza trays and the construction began.

We used a home-made tomato base (see Go-To Tomato Sauce recipe), thinly sliced Bocconcini (instead of grated mozzarella), finely sliced leg ham, mushrooms, sliced black olives (me), a pinch of dried oregano, a sprinkling of chilli flakes and a small handful of grated cheese.  Before I put them in the oven I topped the pizzas with a drizzle of olive oil.  Result delicious!

The amounts given make 4 pizzas but we used some to make a cob loaf as well. Knead through some roasted red pepper, grated cheese and sliced black olives and shape into a round loaf.  Sprinkle with parmesan cheese.  When it comes out of the oven, brush with melted garlic butter – sensational!

Tip:  Crank up the oven to 250c fan-forced – the pizzas only take 8-10 minutes

Get yourself a pizza stone – they are amazing and crisp up the bottom of the pizza in seconds

Use baking paper to line the pizza tray which can then be slid across to the pizza stone and then slid onto your pizza paddle!

 

Ingredients:

6 cups bread flour (or 00 flour)

4 teaspoons of dried yeast

3 teaspoons of sugar

3 teaspoons of salt

7 teaspoons of olive oil

600 ml of lukewarm water

Method:

Mix the warm water and yeast together then add to dry ingredients in large mixing bowl and add oil.

Mix to a soft dough.

Knead on a floured surface until soft and pliable (like scone dough)

Return to the mixing bowl and cover with a damp tea towel and leave in a warm spot for a couple of hours. The dough should double in size.

Remove from bowl and knead gently for 1 minute – it should be a bit wet

Roll the dough out to desired size and push into a pizza tray topped with favourite toppings.

 

Bon Appetit!  🙂

 

Crispy Garlic Potatoes

Potatoes and garlic are like a marriage made in heaven.  When you add a crispy element to this pairing, it is undoubtably one of the most delicious foods on the planet!

I used Kipfler potatoes as we love the nutty flavour but you can use baby potatoes as well.  The trick when they are cooked is to gently apply pressure all over when squashing them so they don’t explode and just gently give way…  Try stopping at one when eating these – they are fantastic…  serve as a side for anything that takes your fancy or just scoff down as they are…  Enjoy!

Crispy Garlic Potatoes

 

Ingredients:

6 Kipfler Potatoes (or you can use baby potatoes)

3 tablespoons Olive Oil

3 garlic cloves grated

Parsley for garnish

Salt & Pepper to taste

Method:

Scrub the potatoes – they don’t need to be peeled – and dry with paper towels

Because they are long, cut each Kipfler in half so you have 12 even size pieces

Roast in 180c oven on baking paper until cooked through (but not really browned) and a skewer can pierce them easily

Leave to cool until they can be handled

Using a small bowl or a heavy based glass, push gently down on each potato pieces until it flattens out and the skin bursts

Lay flat back on the baking paper and either drizzle or brush over the olive oil

Sprinkle with grated garlic

Turn oven up to 230c and bake for a further 10-15 minutes or until brown and crispy

Garnish with finely chopped parsley, salt and pepper to taste

 

Bon Appetit!  🙂

Warm Roasted Tomato Salad

My supermarket has these wonderful boxes of different coloured baby tomatoes.  Some are bright yellow, some are almost black, some are red cherry tomatoes and some are baby Roma style.  They look so inviting and colourful and being small they are beautifully sweet.  Of course you can use any cherry tomatoes for this salad, but the multicoloured ones add a bit more interest.

These are delicious as a side dish with schnitzel or steak and the next day you can toss them though pasta for a quick vegetarian dinner…  I whipped these up in minutes – enjoy…

Roasted Tomato Salad

 

Ingredients:

1 punnet of mixed baby tomatoes

3 cloves of garlic finely sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt & pepper to taste

½ cup finely shredded basil leaves

2 tablespoons crumbled Persian feta cheese

 

Method:

Toss the tomatoes, garlic, olive oil and balsamic together in a roasting tray

Season with salt & pepper to taste

Roast in 200c fan-forced oven for 15-20 minutes or until softened and coloured

Shake the pan a couple of times to ensure they don’t stick

To serve, add the shredded basil leaves and gently stir though

Top with crumbled feta cheese

 

Bon Appetit!  🙂

Quick Vegetable Triangles

We love to use up leftovers and some of our most delicious meals have been made using up bits and pieces of vegetables or pasta from a previous meal.  I freeze leftover vegetables and make bubble & squeak or fritters.  I add beef stock and Frankfurt’s to cabbage and bacon and make it into a soup.  Left over mashed potatoes transforms into Tattie Scones or fish cakes – the possibilities are endless.

These triangles are very quick and easy and you can use just about any leftover veggies in the recipe.  I had made our “Potatoes of the Night” – roasted baby potatoes with red capsicum, garlic cloves and red onion – had some left over so decided to combine them into samosa-like triangles

Don’t be afraid of Filo pastry – it’s very easy to use as long as you keep it covered with a damp tea towel to prevent it drying out.  Treat it gently and it will become your pastry of choice for wrapping up all sorts of wonderful fillings..

Slice each sheet of Filo pastry in half and lightly brush with oil

Slice each sheet of Filo pastry in half and lightly brush with oil

Place your filling at the bottom and roll up corner to corner to create a triangle

Place your filling at the bottom and roll up corner to corner to create a triangle

Golden and crunchy vegetable triangles

Golden and crunchy vegetable triangles

Ingredients:

Leftover roasted potatoes or any vegetables (about 3 cups)

Tablespoon of olive oil

2 cloves garlic, finely sliced

2 teaspoons of cumin powder

2 teaspoons of curry powder

½ cup frozen peas

I large grated carrot

3 spring onions, finely sliced

¼ cup fresh coriander, finely shredded

12 sheets of filo pastry

Olive oil to brush on filo sheets

 

Method:

Gently fry the garlic in the olive oil

Add the spices and fry until fragrant

In a bowl, mix together the leftover roasted potatoes, peas, carrot, coriander and spring onions squashing them slightly to combine

Add garlic and spice mix and combine thoroughly.

Keep the filo sheets covered with a damp towel to prevent them drying out

Take one sheet of filo and slice in half

Brush both halves lightly with some olive oil and place one half on top of the other

Place a generous amount of the filling in the corner and roll up corner to corner to make a sealed triangle

Continue until all the filling and filo sheets are used up

Brush the tops of the triangles with olive oil

Bake for 30 minutes in a preheated 200c fan-forced oven until golden and crisp

Serve with mango and chilli sauce (bottled sauce is readily available in supermarkets

 

Bon Appetit!  🙂

 

Cannellini Bean, Spinach & Tomato Salad

Spring is upon us in Melbourne and our thoughts start to turn towards lighter meals and the lovely salads we savour in the warmer months.

This one is fantastic – it only takes minutes to make and can be embellished by whatever you have at hand.  I was hanging on the pantry door wondering what to make and came across a tin of Cannellini beans…  I also stumbled  across some chilli infused olive oil and added a tablespoon for a little kick…  A search through the fridge and voila – we had a delicious warm salad in seconds…

Cannellini bean & Spinach Salad

 

Ingredients:

1 tablespoons chilli infused good olive oil

1 large clove of garlic grated

8 baby Roma or cherry tomatoes

1 tin of drained cannellini beans (keep the liquid)

Good handful of fresh baby spinach

1 tablespoon finely shredded Basil

1 teaspoon white wine vinegar (to taste – add more if you like a sharper tang)

Salt & Pepper to taste

2 tablespoons crumbled Persian feta cheese

 

Method:

Gently fry the garlic in the chilli oil

Throw in the cherry tomatoes whole and gently roll around for a few minutes until a bit softened

Add the drained cannellini beans and gently heat through

Throw in the spinach and basil and gently mix until the greens are wilted

Add the vinegar

If necessary add some additional olive oil or liquid from the beans if it seems a bit dry – you want an oozy thick mixture

Season to taste

Serve with crumbled Persian feta on top

 

Bon Appetit!  🙂

Linguine with Anchovies, Broccolini and Chilli

Anchovies really are a wonder food.  Apart from being the crowning glory to any pizza they are wonderful in pasta and casseroles as well.  These strong, pungent little fish, the kind that have been filleted, salt-cured, and stored in olive oil, cook down and melt away leaving a delicious base for all sorts of sauces and I use them a lot.

This pasta dish has anchovies teamed with fresh and crunchy Broccolini (a sort of mini broccoli) and is a taste sensation with a bit of a chilli bite as well…  I used a green chilli but if you want it hotter use a red one and leave the seeds in as well…

Linguine with anchovies adn broccolini

Ingredients:

2 tablespoons good olive oil

1 large clove of garlic grated

1 long green chilli, seeded and finely chopped

1 small tin or jar of anchovies in oil (about 50 g)

I bunch of fresh Broccolini

2 tablespoons baby capers

Freshly grated parmesan cheese

Pepper to taste

Pasta cooked el dente

 

Method:

Bring a large pot of salted water to the boil for the pasta

When boiling, plunge the Broccolini in to blanch for a couple of minutes then remove

Cook pasta until al dente

In the meantime heat the olive oil in a large pan and gently fry the garlic, chilli and anchovies (you can include the oil from the tin)

Chop the Broccolini into one inch lengths and throw in with oil mixture along with the capers

When the pasta is ready to drain add a couple of tablespoons of the pasta water to the frypan if the mixture looks a little dry – this also gives a lovely texture to the sauce

Drain the pasta and toss the anchovies and Broccolini mixture through the hot pasta

Add pepper to taste

Serve topped with freshly grated parmesan cheese

 

Bon Appetit!  🙂

Potatoes Of The Night…

We laughingly call these “Potatoes Of The Night” because each time I make then it depends entirely on what I have in the fridge on the night…  I have used whole spring onions, parsley, red peppers, dill, thyme, zucchini, whole garlic cloves and rosemary.  It’s a terrific way of using up fresh herbs and the addition of the wine and tabasco gives it a real kick.  Also the onion goes crispy and burnt – try not picking the bits out of the pan when you serve them up!  It’s not possible…

We team these with salmon cutlets, fillet steaks or Chicken Kiev – they are sensational…

photo-3

Ingredients:

2 tablespoons good olive oil

1 large onion sliced

4 large potatoes

I bunch of coriander roughly chopped

2 tablespoons white wine

A good splash of Tabasco sauce

Salt & pepper to season

 

Method:

Slice your potatoes into eights if they are very large

Throw into a large roasting pan

Add the sliced onion and the coriander

Season with salt & pepper

Add in the olive oil and toss until everything is coated in a little oil

Bake at 180c fan-forced for around 40 minutes

Toss around now and then to prevent sticking

When cooked, add the white wine and Tabasco

Shake or gently stir to de-glaze the pan

Serve piping hot with your favorite meats or fish

 

Bon Appétit!   🙂

Garlicky Chicken and Potatoes…

Roasting chicken is an art and takes a bit of preparation.  I don’t often have the time to make a classic roast chook dinner so I cheat and use chicken thighs.  it’s quicker and easier and you can play around with the flavours.  I have used garlic, lemon and  fresh herbs for this one but you can try soy and ginger, honey and chilli – the combinations are endless…

Roast Chicken

I just throw the potatoes into the oven and then prepare the chicken and pop in at the same time.  At the end of an hour you have a delicious dish of garlicky, lemony chicken and lovely roasted potatoes.  The addition of some green beans or broccoli makes a colourful meal.  Personally I just love the chicken and potatoes in a bowl topped with a squirt of Dijonnaise (Dijon mustard and mayonnaise) on the chook…

Roast Chicken and potatoes

Ingredients:

8 whole chicken thighs

Olive oil

½ cup roughly chopped Thyme

½ cup roughly chopped Parsley

Juice of 1 lemon

2 garlic cloves, crushed

Sea salt & pepper to season

Potatoes cut into large chunks

1 large red onion, cut into wedges

Olive oil

Sprigs of Rosemary, leaves stripped

Sea salt & pepper to season

Method:

Combine the potatoes, a lug of good olive oil, red onion wedges, a crushed garlic clove and rosemary leaves in a bowl

Season with sea salt and pepper

Toss thoroughly and place in a roasting tray

Roast on 180c in a fan –forced oven for about 1 hour, shaking around occasionally

Potatoes should be crisp and brown on the outside and soft inside when pierced with a skewer

Combine the whole chicken thighs with a lug of good olive oil, a crushed garlic clove and the fresh herbs in a bowl

Squeeze over the juice of the lemon and season with sea salt and pepper

Place on a flat oven tray in a single layer and roast in at 180c fan-forced for approx. 45 minutes to I hour.

Chicken should be browned and crispy on the outside and the juices run clear when pierced with a skewer

Serve with additional green vegetables and gravy on the side…

Bon Appetit!  🙂

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