Quiches, pizzas & similar

Recipe: Aubergine Pizza Toast

Published on February 9, 2022 by HannaLeave a comment

This recipe is the culmination of my struggle to come up with yummy ways to eat aubergine for my boyfriend who doesn’t particular like aubergine. I struggle to understand why as it’s one of my favourite vegetables, but I accepted the challenge and after having tested a few different dishes (layered melanzane parmigiana – edible, but not great according to him; quick aubergine and courgette lasagne – better!; non-layered melanzane – he thought this was a lot better than the layered version and something I can make again (hurrah!); fried aubergine with lumpfish roe and dill for canapés – this was a no go) I somehow came up with this aubergine pizza toast. I obviously liked it and luckily the boyfriend did too!

There are no complaints when I cook aubergine this way, so since its inception I have made it many many times! It’s perfect for lunch or dinner together with a green salad dressed with olive oil and balsamic vinegar (trust me on this, the balsamic goes SO well with this!) but I have no doubt I will adapt them into canapès some time soon, as they would be perfect pre-supper and are vegetarian!

Aubergine pizza toast, serves 2

I often roast the aubergine the day before, refrigerate and heat up again (either in the oven or in the microwave) just before assembling the toasts.

1 aubergine, peeled and cut into 1, 5 cm cubes

1 tbsp mild olive oil

salt and pepper

4 pieces sourdough or seeded bread

olive oil

1 garlic clove, cut in half

1-2 tsp dried oregano

4-5 tbsp tomato sauce

1 ball (125 g) buffalo mozzarella, sliced

grated parmesan

To serve:

good olive oil, to drizzle

salt and pepper

8 basil leaves, if you have

green salad with olive oil and balsamic vinegar

Pre-heat the oven to 200C fan. Place the diced aubergine in an ovenproof dish drizzled with olive oil. Drizzle with more oil. Add salt and pepper. Stir until evenly coated and roast in the oven for approx 15 minutes or until soft and a little dark around the edges.

Place the bread on a baking tray. Drizzle with olive oil and put in the oven to toast until golden brown, approx 5-10 minutes. Rub the garlic, cut side down, over the bread slices. Divide the cooked aubergine between the bread slices. Scatter with oregano. Spoon the tomato sauce on top. Divide the mozzarella and grate the parmesan over the toasts. Put the tray in the oven until the mozzarella is melted and bubbly.

Transfer the toasts to plates (two per plate) and add the finishing touches; , basil, a drizzle of good olive oil, sea salt and black pepper. Serve with a green salad, dressed with olive oil and balsamic vinegar.

Recipe: Omelette Tortilla Wrap

Published on January 25, 2022 by Hanna1 Comment

I posted this speedy lunch on my instagram stories a few days ago, and have already had several requests for the recipe, so here it comes!

However, I can’t take credit for creating it. It was my blogg friend Kim who shared it on her instagram and it looked so good I saved it and tried it last week. It’s infinitely adaptable and such a yummy and quick lunch! (I had fried peppers, cheese and rocket in mine but Kim had kale, ham and cheese, so just pick some toppings you like but I suggest cheese is one of them). It’s so so yummy and a perfect speedy lunch!

Omelette Tortilla Wrap, makes 1

1 large egg

1 tbsp cream or water

salt and pepper

knob of butter

1 medium or large flour tortilla

Filling:

fried peppers

a small handful rocket

grated cheddar

Beat the egg and cream in a small bowl. Add a little salt and pepper. Heat up a medium sized frying pan on medium heat and add the butter to the pan. Once it’s hot, add the egg mixture and cook for a minute or so moving it about gently with a spatula. Remove from heat and add your toppings. Place the tortilla bread on top and fry for another 30 seconds to a minute. Place a dinner plate on top of the frying pan and turn it upside down. Slide the omelette with the bread side down into the frying pan and fry it for a minute or two until gently golden brown. Remove and place on a chopping board. Roll it into a roll and cut in half. Serve with salad.

Recipe: Broccoli, Pepper and Cheddar Quiche

Published on May 20, 2021May 22, 2021 by HannaLeave a comment

This quiche has become my new favourite! It’s vegetarian but so yummy carnivores don’t even notice the absence of meat. I first made it because I was in the mood for quiche but wanted a healthier option than my delicious puff pastry quiche Lorraine. So I skipped the puff pastry crust (but I would add it if I made it for a more special lunch or picnic because puff pastry quiches are so lovely and decadent) and made sure to pack it full with lovely nutritious vegetables, as well as cheese and cream (and milk) of course. Served with a nice salad it really is a delicious lunch or supper!

Broccoli, pepper and cheddar quiche, serves 6

Crust:

300 ml plain flour

a pinch of salt

1/2 beaten egg

Filling:

2 peppers, sliced, seeds removed

2 tbsp mild olive oil

1 large broccoli brown, cut into florets, stem discarded

2 handfuls grated mature cheddar

3 eggs + 1/2 egg leftover from the crust

300 ml double cream

100 ml whole milk

salt and pepper

In a large frying pan, fry the sliced peppers in the oil until they start to brown around the edges, approx 5-8 minutes. Season and transfer to a bowl. Rinse the pan and add the broccoli florets, salt and cover with water. Bring to the boil and let it cook for 30 seconds. Drain and set aside.

Make the crust by kneading the ingredients together. Push it out to cover the bottom and sides or a pie dish or springform. Prick with a fork and pre-bake for 10 minutes in 180C.

Remove the pre-baked crust and add the peppers and broccoli. Add the cheese. Add eggs, cream and milk to a bowl, mix with a whisk and season well. Pour the egg mixture into the pie crust and bake until golden brown and just set (I prefer a little wobble in the middle to over cooked) for 35 minutes on 180C. If it gets too brown before it’s done cover with tin foil towards the end.

Let it cool (uncovered) for at least 10 minutes before eating. Serve with a green salad. It can be eaten warm (it can be reheated), at room temperature or cold.

Recipe: Burrata Pizza Two Ways

Published on January 19, 2021 by HannaLeave a comment

During the first lockdown when I was on my own in London for three weeks, I mainly lived on food from Natoora. Partly because they offer wonderful produce and partly because it was impossible to get a delivery from any of the supermarkets.

As consequence I ate very well during these weeks although in a frugal way. So instead of devouring a burrata in one sitting (which is easily done) I tried to make it go further by pairing it with pasta and pizza.

And that’s how I came up with these two burrata pizzas! They’re both delicious in their own way, and I can highly recommend making your own burrata pizzas from scratch in a lockdown. It’s a fun project AND it tastes amazing. So let’s get to the recipe!

Italian pizza dough, makes 2

500 g 00-flour

1 tsp salt

1 tsp dried yeast

325 ml lukewarm water

Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes.

Tomato sauce, enough for 2 pizzas

1 tbsp olive oil

1 garlic clove, chopped

1 tbsp tomato paste

1 tin (400 g) chopped tomatoes

Add olive oil to a non-stick saucepan on medium heat. Add the garlic and stir for a minute or so, add the tomato paste followed by the tinned tomatoes and a splash of water. Bring to a boil, reduce heat, and simmer, partially covered, until slightly thickened, 15–20 minutes. Season to taste with salt, pepper and sugar and set aside until needed.

Burrata pizza with pesto and fresh basil

1/2 pizza dough

1/2 batch tomato sauce

75 ml grated mozzarella

75 ml grated cheddar

1/2 large burrata or 1 smaller

approx 3 tbsp fresh pesto

small bunch basil leaves, sliced

Shape the dough into a round pizza or use a rolling pin to roll it out thinly. Spread a thin layer or tomato sauce on the pizza. Add the grated cheese. Add salt and papper and bake in 225C, in a low oven, for 8-10 minutes.

Once crispy and golden, remove from the oven. Divide the burrata on the pizza. Drizzle with pesto and scatter with sliced basil leaves.

Burrata pizza with prosciutto, sliced tomatoes and basil

1/2 pizza dough

1/2 batch tomato sauce

75 ml grated mozzarella

75 ml grated cheddar

3-4 slices prosciutto

1 tomato, sliced

1/2 large burrata or 1 smaller

small bunch basil leaves, sliced

Shape the dough into a round pizza or use a rolling pin to roll it out thinly. Spread a thin layer or tomato sauce on the pizza. Add the grated cheese and place the prosciutto and tomato slices on top. Add salt and papper and bake in 225C, in a low oven, for 8-10 minutes.

Once crispy and golden, remove from the oven. Divide the burrata on the pizza. Drizzle with olive oil. Add black pepper and basil leaves.

Recipe: Lockdown Courgette Quesadillas Two Ways

Published on May 29, 2020May 29, 2020 by HannaLeave a comment

I cooked with courgette a lot during lockdown, as it’s such an inexpensive versatile vegetable. And it turns out, it really works in bulking out your quesadillas.

I made the first version, with fried courgette and coriander, served with soured cream and guacamole, when I was alone in London and liked them so much I made a similar version for lunch a few weeks later.

But this time I also added some ham, spring onions and fresh coriander, simply because I had it to hand, and served the quesadillas with a yummy sauce with creme fraiche and basil I made up on the spot, and lime wedges on the side.

Both versions are equally delicious so why not try both and see which you like better?!

Also, a note on frying quesadillas. For an every day lunch I prefer to fry them in a dry pan, as I think the addition of butter is then too much. But if you make quesadillas as nibbles for a party, when you eat much less of them, they’re wonderful fried in butter (and drained on kitchen towel to stay crispy!).

Courgette and coriander quesadillas with guacamole, serves 1

2 tortilla breads, either corn or flour

1 small courgette, cut in half lengthways and sliced

1-2 tbsp chopped fresh coriander

1 tsp dried chilli flakes

1 tbsp olive oil for frying

salt and pepper

75 ml grated cheddar

To serve:

guacamole (scale down to 1 avocado)

a large dollop soured cream

a few drops hot sauce

Fry the courgette until soft and golden in the oil on medium heat for approximately 5-10 minutes. Add the coriander and chilli flakes towards the end of cooking. Season well and set aside.

Place one tortilla bread on a flat surface and scatter half of the grated cheese on top. Add the fried courgettes and top with remaining cheese. Place the other tortilla bread on top and press down to flatten with your hands.

Heat up a clean frying pan on medium heat and add the quesadilla. Fry until side until golden brown while pressing down with a spatula. It only takes a few minutes! Flip the quesadilla over and fry the other side golden brown. Make sure the cheese inside has melted otherwise lower the heat and fry for a bit longer, making sure it doesn’t burn. Remove to a chopping board and cut into six triangles. Serve immediately with guacamole, soured cream and a little hot sauce.

Courgette, coriander and ham quesadillas, serves 3

6 tortilla breads, either corn or flour

1 1/2 medium courgettes, cut in half lengthways and sliced

1-2 tbsp olive oil for frying

salt and pepper

1/2 bunch fresh coriander

3 spring onions, chopped

2 slices cooked ham, chopped

200 g grated cheddar

To serve:

3 lime wedges

creamy basil sauce (recipe below)

Fry the courgette until soft and golden in the oil on medium heat for approximately 5-10 minutes. Season well and set aside.

Place three tortilla breads on a flat surface and divide half of the grated cheese between them. Add the fried courgettes, coriander, spring onions and ham and top with the remaining cheese. Place the other tortilla breads on top and press down to flatten with your hands.

Heat up a clean frying pan on medium heat and add a quesadilla. Fry until side until golden brown while pressing down with a spatula. It only takes a few minutes! Flip the quesadilla over and fry the other side golden brown. Make sure the cheese inside has melted otherwise lower the heat and fry for a bit longer, making sure it doesn’t burn. Repeat with the other two quesadillas. Remove to a chopping board and cut into six triangles. Serve immediately with lime wedges and the basil sauce (recipe below).

Creamy basil and lime sauce, serve 4

200 ml soured cream

finely grated zest from 1/2 lime

2 tbsp roughly chopped basil

salt and pepper

Mix all the ingredients together with a bowl. Season to taste.

Recipe: weeknight puff pastry pizza

Published on April 6, 2020 by HannaLeave a comment

As much as I love to make and eat proper Italian pizzas, it’s usually not something I make on a weeknight for just myself. But to avoid buying the inferior supermarket pizzas I often make tortilla pizzas or use store-bought puff pastry as my pizza base.

I have posted a recipe for puff pastry pizza here before, but that was a weekend version with brown butter and salmon roe. The weeknight version is much less refined, but just as yummy.

If you want to use a tomato base, then please make your own tomato sauce instead of using a store-bought jar. You will taste the difference I promise. I used a white base of creme fraiche (cream cheese works well too) instead, which is definitely the quickest option unless you already have tomato sauce to hand.

Weeknight puff pastry pizza, serves 2

1 roll store-bought all butter puff pastry

3-4 tbsp full fat creme fraiche

2-3 handfuls grated cheddar

salt and pepper

8-10 slices of salami (or whatever topping you like)

Cover a large baking tray with parchment paper and roll out your puff pastry. Spread an even layer of creme fraiche on top. Add the grated cheese and season with salt and pepper. Add the salami or other topping and bake in a 200C oven (220C without fan) for approx 10-15 minutes. The top should be golden and the pastry cooked through. Divide into two. Any leftovers can be eaten cold or reheated in a low oven (not microwave).

Recipe: Puff Pastry Pizza with Browned Butter, Creme Fraiche, Red Onions, Salmon Roe and Herbs

Published on January 17, 2020 by HannaLeave a comment

Puff pastry pizza seems to be trending in my native Sweden and inspired by Swedish foodie Tuvessonskan I thought I would give it a try too!

A adapted her recipe slightly but kept the idea of spreading a browned butter mixture over store-bought puff pastry, scatter with grated cheddar and bake it before adding the rest of the (very Scandinavian) toppings.

I love the classic combination of creme frachie, chopped red onions and fish roe and it works great on puff pastry too, especially when enhanced further with herbs and lemon.

Puff pastry pizza with browned butter, creme fraiche, red onions, salmon roe and herbs, serves 4 as nibbles or a starter

Adapted fromTuvessonskan’s recipe.

1/2 roll all butter puff pastry

50 g butter

50 g philadelphia

2 tbsp creme fraiche

approx 200 ml grated cheddar

salt and pepper

Topping:

100 ml creme fraiche

1 jar salmon (or other fish) roe

1/2 red onions, finely chopped

a bunch chives, finely chopped

a bunch dill, finely chopped

1/2 lemon, the juice

salt and pepper

Brown the butter 30 minutes in advance. Leave to cool in room temperature. Mix the cooled butter with philadelphia and creme fraîche in a bowl. Add salt and pepper. Spread the mixture over the puff (leaving the edges bare if you like) and scatter with the cheddar. Bake in 200C fan or 220 C without fan until the puff is golden and the cheese has melted. Leave to cool.

One the baked puff is cooled, spoon or pipe the creme fraîche onto it, then the salmon roe. Scatter with red onions and herbs. Season and finish by squeezing a bit of lemon juice over it. Cut into pieces (either cut in four and serve as a starter on plates or cut into small bites and serve on a tray or platter).

Recipe: weeknight tortilla pizza

Published on November 5, 2019 by HannaLeave a comment

I must admit I don’t particularly enjoy cooking for one. I think it’s because I put my energy into cooking for others. I enjoy that whole process; planning a menu, cooking it, presenting it and sharing it with loved ones. So when it’s just me I prefer something quick and simple. But something that tastes better than a ready meal!

These tortilla pizzas actually fit that bill perfectly. Because when you buy a store-bought pizza, I always think it’s a bit dull. The dough is dry, the toppings lacking a bit in flavour and so on.

Using a tortilla as the pizza base makes it less bread-y and heavy, and therefore perfect for a weeknight treat with a salad. To make sure I can always whip this up I keep homemade tomato sauce (so useful for other dishes as well) in portion packs in my freezer at all times, as well as tortillas. They defrost in seconds. And I always always have cheese in my fridge. And right there you have a margherita.

But I usually have ham, salami, mushrooms or something else laying around that I can put on the pizza to make it more substantial. It’s also a great way to fridge-forage and using up odd ends!

I honestly think this is the perfect weeknight supper for one. It’s warming, comforting and yummy but takes mere minutes to make!

Tortilla pizza, per pizza

1 flour tortilla

2 tbsp tomato sauce (I make a batch and freeze it in portions)

50 ml grated cheese or 1/2 mozzarella torn into pieces

toppings of your choice such as ham, salami, fried mushrooms, vegetables, blur cheese, pineapple, chicken etc.

1 tsp dried oregano

Spread tomato sauce onto the tortilla. Scatter with grated cheese. Add the toppings of your choice. Scatter with oregano. Bake in 200C for 10-15 minutes until the cheese is melted and bubbly.

Recipe: puff pastry Quiche Lorraine

Published on October 21, 2019 by HannaLeave a comment

Quiche Lorraine is undoubtedly my favourite quiche (closely followed by Västerbotten cheese quiche with crayfish) and until now my trusted recipe has served me well. The pastry is easy to make and it never gives a soggy bottom and the filling is delicious. But do you know what would make it EVEN better? Puff pastry! Golden, flaky buttery puff… Yes, please! Said and done.

I made this (in Sweden quite unorthodox) quiche for my friends in the summer and children and adults alike really liked it – and had seconds. Always a good sign!

Quiche Lorraine with puff pastry, serves 4

1 roll butter puff pastry

Filling:

1/2 onion, finely chopped

300 g smoked and cured streaky bacon (fried in pieces, then drained on kitchen towel)

butter and oil for frying

150 ml grated cheese (I used Monterey Jack)

1/2 bunch parsley, chopped

1 bunch chives, chopped

300 ml cream

3 eggs + 1/2 left over from the crust making

white pepper (no salt needed)

Cover a quiche dish with puff pastry. Use a fork to make holes in pastry and pre-bake in 180C oven for 10 mins.

Fry the onion soft on medium heat. Place in a mixing bowl. Fry the bacon crisp in the same pan, remove to the mixing bowl and leave to cool slightly. Add the cheese, eggs, cream, herbs and pepper. Fill the quiche and bake for 35 mins in 180C (or until set and golden in colour). Enjoy it hot or cold or in between, ideally with a nice salad.

Recipe: nachos with chicken and chorizo

Published on March 5, 2019 by HannaLeave a comment

Sometimes I can really crave nachos. And most of the time I long for the ones I had at Yankee Stadium a few years ago. Although probably really processed the tasted divine!

But the next best thing are definitely homemade ones, and these with chicken and chorizo are absolutely delicious! Also, the secret is in the cheese sauce so although it takes a bit of labour it’s SO worth it!

Nachos with chicken and chorizo, serves 2

ca 150 g salted tortilla chips

75 g chorizo, cut small

1-2 fried chicken thigh fillets, cut small

oil for frying

2-3 handfuls grated cheese

Toppings:

1 batch cheese sauce

1 batch proper guacamole

1 jar creme fraiche

Garnish:

Chopped tomato

Sliced spring onions

Pre-heat the oven to 200C. Fry the chorizo in oil on medium heat until they’re crispy. Add the chicken and let it absorb the chorizo flavoured oil.

Cover the base of an oven-proof dish with a thin layer of tortilla chips, top with cheese, chorizo and chicken. Repeat with another layer. Place in the oven for the cheese to melt, approx 5-10 minutes.

Pour the cheese sauce on top (make this while the nachos are in the oven), guacamole, creme fraîche and the chopped vegetables.