Quiches, pizzas & similar – Page 5

Lovely homemade pizzas

Published on February 9, 2011 by Hanna2 Comments

Pizza with topping #2: buffalo mozzarella, salami, sunblush tomatoes, red onions, garlic and oregano

On Sunday I made homemade pizzas that were so good, that even though I have posted a similar recipe here already, I have to tell you about these pizzas. I used the same dough as always, but made with a flour called Manitoba Cream that I imported from Sweden, and it was a great flour! I then rolled it out very thin and managed to put toppings on that really worked together. I already want to make this again… 🙂

The recipe is for four people originally, but it is enough for about 3 people, on Sunday however, we managed to eat all but one slice, because it was so delicious. That last piece Christopher took to work for his lunch, and his colleagues didn’t believe it was homemade. They seem really nice his co-workers… 🙂

Pizza toppings #1: chorizo, buffalo mozzarella, spring onions, mushrooms and oregano

Homemade pizza, 2-3 portions

200 ml lukewarm water

2 tbsp milk

2 tbsp olive oil

pinch of salt

1 tsp honey

1,5 tsp dried yeast

500-600 ml plain flour

Pour the liquids into a bowl and mix them, then add the salt and the yeast, make sure the yeast dissolves. Then add about 500 ml flour and knead it in. If the dough is too sticky, add a little more. When the dough has let go of the sides of the bowl, is all in one piece and is still a bit sticky, sprinkle some flour on top, place a clean tea towel on top and let it rise for about 45 minutes or until it has doubled in size.

Knead in some more flour. Roll out to desired size, I usually do two large thin pizzas.

Tomato sauce: Mix 1 part ketchup with 1 part tomato paste and 1 part BBQ, chilli or reggae reggae sauce.

Topping I:

buffalo mozzarella

thin slices of chorizo

sliced button mushrooms

sliced spring onions

oregano

Topping II:

buffalo mozzarella

salami

sliced sunblush tomatoes

sliced red onion

pressed garlic

oregano

Bake for about 8 minutes in 265 centigrade.

Thick bacon pancake

Published on January 10, 2011 by Hanna3 Comments

This is cheap and filling peasant food. I used to eat this all the time as a student in Lund together with my flatmates Malin and Tobbe. It is easy to make and belongs to the same family as toad in the hole.

In Sweden most people have lingonberry jam with this, but I don’t particular like that, sp I go for strawberry instead. Not healthy at all, but lovely! 🙂

Thick bacon pancake (Fläskpannkaka), serves 4

1 packet smoked streaky bacon, in pieces

2 eggs

400 ml plain flour

800 ml milk

Fry the bacon cirspy and distribute on a greased large baking dish with walls. Mix eggs, flour and half the milk in a mixing bowl. Add the remaining milk and stir to remove lumps. Add a pinch of salt and some white pepper. Pour it into the baking dish. Bake in 200C until golden brown, about 40 mins. Serve with lingonberry jam or strawberry jam.

Brie and salami quiche

Published on November 12, 2010 by Hanna2 Comments

As you know, we had a cheese and port party on Sunday afternoon/evening. We had bought quite a lot of cheese ourselves, and served it with crackers, jams, chutney, pears (great with brie), grapes, baguette and of course a birthday cake.

The pastry ready to be pre-baked for 10 minutes.

The guests brought along even more cheese and despite good efforts there were a lot left. I don’t see this as a problem though as I love cheese! 🙂 We have had cheese and crackers everyday and there are lots of other ways to use up cheese; blue cheese dressing or pasta sauce, you can even grate hard cheese and freeze it for future use, and brie works well with salami in a quiche.

I put a lot of brie in the quiche to use it up, but you don’t have to put in so much if you don’t want to. Not the healthiest of quiches, but very tasty. I added some pimiento olives too, to take the edge off all the cheese, and that worked really well.

Brie and salami quiche, serves 4

120 g softened butter

300 ml plain flour

1/2 beaten egg

70 g milano salami, in strips

10 large slices of brie

a handful pimiento olives, halved

100 ml grated cheese

2 eggs + the leftover 1/2 beaten egg

100 ml cream

200 ml milk

a little salt and more white pepper

Mix butter, flour and egg together for the pastry and line a quiche dish with it. Pick wholes with a fork and pre-bake it for 10 minutes in 190-200C. Then add the salami, brie, olives and grated cheese (in that order). Whisk together the eggs, milk, cream and add salt and pepper. Pour this into the quiche, and pat the top so all the filling is covered by the egg-mixture. Bake in 190-200C for 30-40 minutes, until set and golden brown. Serve with salad.

Langos

Published on September 29, 2010 by Hanna1 Comment

I’ve been in the mood to make (eat) langos (Hungarian street food) for a while now. Even though I’m going to Budapest next week I couldn’t wait any longer. 🙂

I quite like it with some ‘Swedish’ toppings like caviar, but grated cheese and garlic butter is authentic at least.

The toppings (clockwise from left): grated cheese, chopped red onions, soured cream, garlic butter, lumpfish caviar

My favourite combo of toppings: garlic butter, soured cream, red onions and caviar

Langos, serves 2

1 large potato (preferably King Edward or Maris Piper)

2 dl milk

1 tsp dried yeast

a pinch of salt

2 tbsp icing sugar

about 500 ml plain flour

750 ml vegetable oil

Boil the potato and press or mash it. Heta up the milk until lukawarm and pour some of it into a mixing bowl. Sprinkle in the yeast, then add salt and sugar, the potato, the remaining milk and the flour bit by bit. Work the dough eleastic either wuth your hands or with dough hooks. It should still be a little sticky. Sprinkle some flour on top, cover the bowl with cling film, then a cloth and place it somewhere warm to jumpstart the yeast. Leave to rise for 45 mins – 1 hr. Sprinkle some flour on your work top and knead the dough and divide it into 6-8 pieces. Shape each piece of dough into a small round (ish) pizza with the help of a rolling pin. Heat up the oil in a deep pan. To see if it is warm enough, throw in a small piece of bread. If it becomes golden the oil is warm enough. Put one of the langos in the pan to fry, first on one side then on the other. It is done when it is golden and crisp (the thinner the dough, the crispier it gets). Take up the langos with a slatted spoon when it is done and drian on kitchen towel. Fry the remaining langoses and eat straight away. Top it with garlic butter, soured cream, grated cheese, chopped red onions and caviar. Serve with napkins as this is quite greasy. And delicious.

Another crayfish party!

Published on September 8, 2010 by Hanna1 Comment

Yesterday I had my girls (Jenny, Jenny and Laura) around for some Swedish crayfish. It was so much fun and they really seemed to enjoyed it! They were also excellent students in how to peel the little animals, to drink snaps and how to place the shell on the plate afterwards.

This is what we had:

Rocket with cherry tomatoes, spring onions and vinegrette
Västerbotten cheese quiche, with my dough recipe
Omelette rolls with goat’s cheese and bacon
Crayfish of course
Baguettes and cheese
Pear cake for dessert

I also made omelette rolls with goat’s cheese and bacon, served bread and two cheeses and of course crayfish! It is soooo good, I could eat it every week!

Västerbotten quiche – the GOOD one

Dough:

120 g softened butter

300 ml plain flour

1/2 whipped up egg

Filling:

250 g grated Västerbotten cheese

200 ml cream

2 eggs

2 egg yolks

Combine the ingredients for the dough and knead it a little, press out with your thumbs onto a quiche dish, pick wholes with a fork and pre-bake for 10 minutes in 180-200 C oven. Mix the ingredients for the filling together in a bowl, throw in some salt and pepper. When the shell is pre-baked, just fill it up with the cheese mixture and bake for another 20 minutes or so, until the filling has set and the quiche looks nice and golden. Serve hot, lukewarm or cold. If cold it’s great to decorate it with some creme fraiche and caviar, lemon slices, dill, chopped red onions etc.

Omelette rolls

2 eggs

4 tbsp soy cream or cream

salt and white pepper

soft goat’s cheese with herbs (or a normal cream cheese with herbs)

6 slices bacon

Fry the bacon in small pieces, drain from excess fat on kitchen towel and leave to cool. Mix one egg and half the cream together in a bowl, season and fry in some butter in an omelette pan (small frying pan), on low heat until it is done, flip it over for a minute so both sides are cooked. Leave on a plate with the darker side down. Repeat the procedure with another omelette and place on a seperate plate. Once they have cooled, spread some cheese on both omelettes, sprinkle with bacon and roll them up. Cut into 2 cm wide pieces and serve on a buffet or as a light snack.

Västerbotten cheese quiche

Published on September 1, 2010 by Hanna2 Comments

A cheese quiche made with the Swedish Västerbotten cheese is a given with crayfish. This recipe is from a Swedish blog called Kryddburken and it was nice, but next time I think I will stick to my own quiche dough recipe so will add it to the recipe.

Västerbotten cheese quiche, 6 portions

My quiche dough recipe:

120 g softened butter

300 ml plain flour

1 eggyolk

Filling:

250 g grated Västerbotten cheese (or a sharp cheddar will do)

2 egg yolks

2 eggs

200 ml cream

salt

Mix the ingredients together for the dough and press it out in a quiche dish. Use a fork to pierce the dough all over. Pre-bake the dough for 10 mins at 175 C.

Mix the grated cheese with the cream, eggs and yolks, pour into the quiche shell and bake for another 20 mins.

If you serve it lukewarm or cold decorate it with caviar, lemon, chopped red onions and creme fraiche. Enjoy!

Summer galette

Published on July 15, 2010 by HannaLeave a comment

I found this recipe in the Sunday Telegraph’s magazine a couple of weeks ago and have been dying to try it. Since Christopher had the day off yesterday and all the ingredients were in the fridge, he made it instead of me. I don’t mind, it’s lovely to come home and find the supper in the oven! And it was really yummy too.

Summer galette, 4-6 portions

500 g shortcrust pastry (we bought it, but feel free to make it yourself)

6 eggs

1 tbsp each of chopped chives, basil, tarragon and parsley

30 g butter

300 g thinly sliced ham (I prefer smoked)

350 g grated Gruyère cheese

1 egg, beaten for glaze

Cut the pastry in half and roll out two rounds, about 30 cm in diameter, 3-5 mm thick. Beat the eggs and add the herbs. Melt a third of the butter in a frying pan and pour in a third of the egg mixture to make an omelette. Cook for 1-2 minutes, then slide over to a plate to cool white making the other two.

Lay one round of the pastry on a baking sheet. Place one of the omelettes on top, then a third of the ham and then a third of the cheese, repeat until you have three layers of omelette, ham and cheese. Brush the edges of the pastry with the beaten egg. Place the other round of pastry on top and press the edges together. Brush the top with glaze and roll the edges and pinch them to seal. Make a chimney in the middle if you have some pastry left over, or just make a whole in the middle without a chimney around it. Bake until crisp and golden, 20-30 mins, 200C. Serve with a nice salad!

Comments: I really enjoyed this pie or omelette in disguise. But it needs a little bit of salt in the omelettes and I think it would be nicer with slightly less tarragon. Served for lunch with salad it will easily make 6 portions, it is very filling.

Pizza

Published on July 13, 2010 by Hanna1 Comment

My mum doesn’t like bought pizzas, according to her they are too greasy and not very tasty. But she likes homemade pizzas so we had that regularly when I was a child. I prefered bought pizzas though because the dough was nicer. Until I found this recipe in one of her cookbooks that is, now I actually prefer homemade.

This recipe is from a great Swedish cookbook called Annas mat. I know have my own copy.

Homemade pizza, 2-3 portions

Dough:

200 ml lukewarm water

2 tbsp milk

2 tbsp olive oil

pinch of salt

1 tsp honey

1 tsp dried yeast

500-600 ml plain flour

Pour the liquids into a bowl and mix them, then add the salt and the yeast, make sure the yeast dissolves. Then add about 500 ml flour and knead it in. If the dough is too sticky, add a little more flour. When the dough has let go of the edges of the bowl, is all in one piece and is still a bit sticky, sprinkle some flour on top, place a clean tea towel on top and let it rise for about 45 minutes or until it has doubled in size.

Then add a little bit more flour and knead it properly to make it elastic. Roll out to wanted size. You can either have one big slightly thicker pizza that covers a whole baking tray or two or more smaller (and thinner) ones. I made two with different toppings.

Tomato sauce:

I make it easy for myself here and mix 1 part ketchup with 1 part tomato paste and 1 part BBQ, chilli or reggae reggae sauce.

Topping I:

Prosciutto

Tinned artichoke hearts

Pressed garlic

Buffalo mozzarella

Grated cheddar (or other cheese)

Oregano

Topping II:

Saucisson

Marinated peppers

Pimiento olives

Buffalo mozzarella

Grated cheddar

Oregano

Bake for about 8 minutes in 265 centigrade. Enjoy!

Mexican chicken quiche

Published on June 29, 2010 by Hanna1 Comment

In Sweden we eat a lot of quiche, I have no idea why, but you find quiche recipes everywhere. This is not a traditional quiche, but it’s very tasty. You find the original recipe in Swedish here, since this is not my own recipe, but enjoy it anyway! 🙂

Mexican chicken quiche

Pastry:

Either readymade puff pastry (which I used) or:

50 grams butter (at room temperature)

150 ml plain flour

1 tbsp water

Just mix together and cover the quiche dish. If you use puff pastry, roll out and cover the dish. Peck wholes in the pastry using a fork. Pre-bake at 225 degrees for 10 minutes.

Filling:

5-8 feferonis or pickled jalapenos

1/2 grilled chicken, de-bone and cut into smaller pieces

10 button mushrooms, sliced

1 onion, or shallots, chopped

150 grams cream cheese

1/2 jar chunky salsa (preferably homemade)

300 ml grated cheese

Fry the onion, mushrooms and chicken, add the salsa and cream cheese and simmer a few minutes. When the pastry is cooked, sprinkle the chillis over the base, then add the chicken mixture. Sprinkle the grated cheese on top and bake for 10-15 minutes, until the cheese has melted and is golden.

Serve with a nice salad.

Asparagus quiche

Published on June 22, 2010 by HannaLeave a comment

I served this summery quiche at a picnic at the weekend, and it was very appreciated. It is nice both hot or cold.

Asparagus quiche, 1 large or 3 smaller ones

Pastry:

120 grams softened butter

300ml flour

a pinch of salt

half a whipped up egg

Filling:

2 bunches of asparagus

5 eggs (and the half left over from the pastry)

400 ml single cream

100-200 ml grated medium cheese

salt and pepper

Start by rinsing the asparagus and pinch off the coarse base, boil for 2 minutes in salted water, drain and leave to cool.

Pinch together the pastry with your fingers, and coat the dish/dishes with the pastry. Use a fork to make small wholes in the pastry, bake for 8-10 minutes in 175 centigrade oven. Then fill the shells with the asparagus, cut them in half if they are too long. Sprinkle the cheese on top. Whisk together eggs and cream, season with salt and pepper. Pour over the quiches, and make sure the cheese is covered bu the eggmixture.

Bake in 175 centigrade oven for 20-25 minutes.