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Bacon & egg pie.

Posted on 23 September 2019
Print Recipe
 Bacon & egg pie.
Servings
6
Ingredients
For the pastry:
For the filling:
Servings
6
Ingredients
For the pastry:
For the filling:
Instructions
  1. For the pastry: put salt and flour in a bowl. add butter and mix with the tip of your fingers or with a mixer until you have a crumbly mixture. Mix egg with lemon juice and water, add the liquid to the bowl and mix until the dough sticks together, if needed add some more water, do not overwork the dough, then cover with cling film and set in fridge for about 30 minutes.
  2. For the filling: heat oil in a pan and add onion and garlic. Cook until the onion become traslucent. Add the bacon and pork loin, lift the heat a little and cook for more 10 minutes mixing now and then until the meat's juices dry. Let it cold completely.
  3. Turn on the oven at 200°C.Beat two of the five eggs with cream cheese then add chives and Cheddar, then salt and pepper. Beat again then add bacon and pork loin.
  4. Roll out 2/3 of the dough with a rollpin and cover the bottom and sides of a round tin. Do not cut the exceeded dough. Pour in the filling, with a spoon make three shallow holes in the filling and crack in each one of the three eggs left. Roll out the 1/3 dough, cover the filling then seal the pie pinching the exceeded dough from sides. Brush with the last beaten egg.
  5. Bake for about 50- 55 minutes then let it rest out of the oven for at least 15 minutes before cutting it. It's great hot or cold.
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Mango sauce for nachos, grilled chicken and grilled fish.

Posted on 5 September 2019
Print Recipe
 Mango sauce for nachos, grilled chicken and grilled fish.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all the ingredient in a bowl. Store in fridge, covered, for at least two hours, a whole night works better: all the ingredients must mix their flavours. Serve with nachos, grilled chicken or fish.
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Stuffed Irish blass with spinach, feta cheese and pine nuts.

Posted on 18 July 2019
Print Recipe
 Stuffed Irish blass with spinach, feta cheese and pine nuts.
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Instructions
  1. Pour the flour in a large bowl, add salt on a side and yeast on another side. Add the olive oil and pour the water, how much depends on the flour so add it step by step. Knead well by hands or with a mixer. Even with a mixer you will need about ten minutes to give the dough the right elasticity.
  2. Put the dough into a bowl, cover with a towel and let it rest in a warm place for about one hour ( some more if the place is not that warm).
  3. For the filling: heat the olive oil in a pan, add the garlic and cook until it turns to gold. Keep it off the pan. Add the frozen spinach and turn the heat up high. Cook stirring often. Put the spinach in a bowl and add the crubled feta, pine nuts and season with salt and pepper. Mix well.
  4. Turn on the oven at 220°C and line a tray with baking parchment. Transfer the dough on a flourly surfarce, knead gently and roll it out about 5mm thick.
  5. Cut out using a dish as a guide, four or six circles ( depends of course on how big you make them). Put some filling on every circle, close the buns and keep the seal under when you put them on the baking tray.
  6. Bake for about 15 minutes, eat them hot, warm or cold.
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Italian crunchy tomato crackes, recipe from Simili sisters.

Posted on 23 April 2019
Print Recipe
 Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.
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Bigilla, Maltese fava bean puree.

Posted on 16 April 2019
Print Recipe
 Bigilla, Maltese fava bean puree.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Soak fava beans for at least 12 hours, changing water until it stays clear. After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes. After that, if needed, peel of the cuticle from beans.
  2. In a large skillet sautee chopped onion with garlic and olive oil. Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
  3. Puree the beans with a blender, add parsley, spices and the right amount of salt. Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.
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