FRYING PAN PIZZA RECIPE | BBC GOOD FOOD
Not good for you? Think again, this easy to make pizza is low fat and full of calcium
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Total Time 45 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
- Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.
Nutrition Facts : Calories 331 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.89 milligram of sodium
MUSHROOM WELLINGTONS RECIPE | BBC GOOD FOOD
Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
Nutrition Facts : Calories 790 calories, FatContent 59 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.8 milligram of sodium
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BROCCOLI & CHEESE PIEROGI | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 402 calories per serving
- Mix the flour, egg and a pinch of sea salt until you have a smooth dough, adding a splash of water, if needed. Knead on a flour-dusted surface for 2 minutes, then cover and pop into the fridge. Trim the tough end off the broccoli stalk. Remove the florets, halving any larger ones, and chop the remaining stalk into 2cm chunks. Put one third of the florets aside, then cook the rest with the chopped stalk in a pan of boiling water for 8 minutes. Drain and mash well, then finely grate in the cheese, finely chop the chives and add half, stir in the soured cream, season to perfection and leave to cool. Peel and finely slice the garlic. Divide the dough into eight, then roll out each piece into a 14cm circle, dusting with flour as you go. Divide up the filling on one side of each circle. Lightly brush the exposed pastry with water, then fold it over the filling, twisting along the edge to seal, like in the picture. Put a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil, the pierogi and the reserved broccoli florets. Pour in 1cm of boiling kettle water, cover and boil for 4 minutes. Uncover and fry the pierogi and broccoli on one side only for 4 minutes, or until the water has evaporated and the bases are golden. Meanwhile, put 1 teaspoon of oil and the garlic into the pan you used to boil your broccoli, stir until lightly golden, then pour in the tomatoes, simmer for 2 minutes and season to perfection. Serve it all together, sprinkled with the remaining chives.
MUSHROOM WELLINGTONS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course
Cuisine British
Calories 790 calories per serving
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
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