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Super simple Pastry Dough

Super simple Pastry Dough!

And when I say simple, I mean really simple and pretty much fool proof and no fail. This flaky pastry dough keeps amazing in the fridge for a few days and also in the freezer for about a month. We always have some in the freezer.
Sometimes I prepare various tins filled with dough, pop them in the freezer so I can make a pie or mini tarts at a moments notice.
What I love about this recipe is that you can use it for both sweet or savoury pies.
The most important thing with pastry is that it has to be, and stay as cold as possible at all times until it goes into the oven. When using ice water use as little as possible, a high fat content is essential in the butter you use, 80% preferably. Cut the butter in small cubes and place it in the freezer for 5 minutes while you set up your food processor and get everything ready.
After that it’s five minutes work and your done.

Prep time : 10 min

Cooling time : 2 x 30 min

Cooking time : 20 min

Serves : 8

1 x 20cm/8in spring form tin or 8 small tins

INGREDIENTS:

– 200 gr / 7 oz. cold butter
– 300 gr / 10 1/2 oz all purpose flour
– a pinch of salt
– about two tablespoon of ice cold water (maybe three)

INSTRUCTIONS:

1. Fill a glas with ice cubes and add water.
2. Cut your butter into small cubes, place them in a bowl a place this in the freezer while you get out your flour and food processor.
Measure the flour and place in the bowl of the food processor. Add all the butter, divided evenly over the flour. You want to process as little as possible and as quickly as possible.
Add the pinch of salt.
Pulse the food processor a few times until the mixture resembles sand, add the ice water one tablespoon at a time. Pulse again. To test, grab some pastry between your fingers and press together, as soon as it holds , it’s ready. Tip out on to a work surface and shape into a ball. Wrap in cling film and place in the refrigerator for at least 30 minutes before shaping.
When ready to use, roll out the pastry to desired shape, place in tin that has been oiled slightly, pierce the pastry with a fork and place a piece of parchment paper on top. Add some baking beans. Return to the refrigerator for another 30 minutes to cool completely before baking.
Bake for 15 minutes, then remove the parchment paper and baking beans and bake for for 5 more minutes.
Now they are ready to be filled with your favourite filling, sweet or savoury.
Enjoy!

Greek Steak Souvlaki with Feta and Cucumber Pomegranate salsa

5 Replies

Now that summer is here I can’t wait to get the Bbq on, and these Steak Souvlaki skewers are perfect for grilling. Tender pieces of Beef are marinated for a few hours with Greek herbs and spices. The marinade is so amazing that you can use it on any kind of meat. The red wine vinegar is a key ingredient as it tenderizes the meat and gives the dish that typical Greek flavour.
The smell when the beef is grilling is insane – you can really smell the oregano and it’s almost as if your in a Greek Tavern, (with a bit of imagination and perhaps a glass of Retsina in your hand). If you ever go to Greece make sure to bring back some Oregano, they sell it dried in bushes and it’s the best you’ll ever find.

Serves: 4 – 6

INGREDIENTS:

• 2 lb / 1 kg beef (steak), thinly sliced
Marinade
• 2 large garlic cloves, peeled and grated
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp. chopped parsley
• 1 tsp. smoked paprika
• 1½ tbsp dried oregano
• a pinch of cinnamon
• a pinch of ground cloves
• a pinch of dry mint
• 1/2 tsp dry chili flakes
• salt and pepper

Cucumber Pomegranate Salsa:
• 1 large beef tomato, de-seeded and diced
• 1 cucumber, peeled, de=seeded and diced
• 1/2 cup pomegranate arils
• 1/2 red spanish onion, peeled and finely chopped
• a pinch of sugar
• salt and pepper
• a drizzle of olive oil
• a little squeeze of lemon juice
• 1/4 cup fresh parsley leaves
• 1/2 tsp.dry mint
• 1/2 tsp. dry oregano

To serve:
• 4 – 6 Pitas or baguette
• extra lettuce
• more Feta to crumble on top

INSTRUCTIONS:

1. Place the Marinade ingredients and the beef in a ziplock bag and massage to mix. Marinate for at least 2 hours or up to 6. Remove from marinade and skewer on to wooden or metal pins alternating with pepper and onion pieces.
Salsa
1. Combine ingredients in a bowl.
Cook Beef
1. Heat a griddle pan over high heat.
2. Cook the skewers on high for a few minutes until crispy and brown then turn them over and cook for an other two minutes.
3. Remove and serve straight away. Serve with lots of Pita or Baguette

Enjoy!

Broccoli Salad

3 Replies

With Summer on its way, it’s great to have lots of salad recipes on hand. This Broccoli salad is so colorful and fun to make, and obviously fantastic to eat. The great thing about this particular salad is that you can even make it a day in advance, it holds up really well, making it perfect for Bbq’s and Picnics.

It’s very simple to make, start by soaking the cranberries in warm water.
Then you caramelize the pecan nuts with the butter and sugar.
As these cool, you steam the broccoli florets for just 3 minutes in the microwave. You rinse them under cold water and drain.
The rest of the ingredients are then added and tossed with the delicious simple dressing.

⏰ Prep time : 15 minutes
🍝 Cooking time : 15 minutes
🍴 Serves : 4 as a side dish or 2 as a main course

INGREDIENTS:

• 1 large head of Broccoli, cut into florets
• 1/2 cup of pecans
• 1 tablespoon sugar
• 1 tablespoon butter
• pinch of salt
• 1/3 cup dried cranberries
• 1/3 cup pomegranate arils, reserve some to scatter on top before serving
• 4 oz. chopped cooked ham
• 4 oz. grated aged cheddar, coarsely grated or finely chopped
• 2 tbsp. chopped chives
• 2 tbsp. chopped parsley, (1 tbsp. goes in and the other on top)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• a good squeeze of lime juice
• 2-3 tbsp. milk
• 1 teaspoon sugar
• salt and pepper

INSTRUCTIONS:

1. Start by soaking the cranberries in warm water.
2. Then heat a small pan on medium heat and melt the butter. Add the Pecans, salt and the tablespoon of sugar.
3. Keep stirring until sugar is caramelizing and the nuts are golden.
4. Transfer to a plate lined with a piece of parchment paper and make sure to separate the nuts or they will form clusters.
5. Steam the broccoli florets for three minutes, rinse under cold water and drain very well.
6. For the dressing mix the sour cream, mayonnaise, milk, lime juice, sugar and season with salt and pepper.
7. Drain the cranberries and pat dry with kitchen paper.
8. Toss all the remaining ingredients over the broccoli and mix carefully.
9. Add the dressing and toss again.
10. Place all on top of some salad leafs on a big platter to serve.
11. Sprinkle with the pomegranate arils and some parsley.

ENJOY!
MYRA

Broccoli Pizza Crust

5 Replies

Cutting down on carbs doesn’t mean cutting down on flavour or delicious food. Yes, you can have it all. This Broccoli based pizza is proof!
It’s actually pure heaven, full of cheesy goodness and you’re eating a lot of veggies at the same time.
This Broccoli Pizza base is very easy to make and will satisfy all your Pizza cravings.

Makes 1 large base or two small ones

INGREDIENTS:

Broccoli Crust:

• 1 small head of broccoli cut into florets (about 2-3 cups riced)
• 2 eggs
• ¼ cup parmesan cheese
• ¼ cup mozzarella cheese
• Salt and pepper
• ½ teaspoon Italian seasoning

Toppings:

• ¼ cup pizza sauce
• 4 ounces mozzarella — sliced or shredded
• Pizza toppings of choice, onion, tuna, ham, salami etc…

INSTRUCTIONS:

Preheat the oven to 200 C / 400 F degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat, do not skip this step or your crust will stick to the pan.
Place half of the broccoli florets in a food processor fitted with a steel blade. Pulse in 5-second bursts until the broccoli is in fine crumbs, place in a large microwave safe bowl. Repeat with the remaining broccoli florets.
Cover the bowl (I cover with a plate) and microwave on high for 2 minutes or until it is steamed. Remove plate and let cool for two minutes then pour broccoli onto a clean kitchen towel and squeeze out as much liquid as you can until you are left with dry rice.

In a large bowl, combine the broccoli rice, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture onto the pre-lined baking sheet and shape into a pizza crust, about 1/2 inch thick.
Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Let sit for a few minutes before cutting. Sprinkle with some fresh Basil.