EASIEST QUICHE RECIPE RECIPES

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EASIEST FOCACCIA RECIPE RECIPE | ALLRECIPES



Easiest Focaccia Recipe Recipe | Allrecipes image

Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.

Provided by MORTICIA_ADDAMS

Categories     Flat Bread

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 6

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
  • Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Nutrition Facts : Calories 296.4 calories, CarbohydrateContent 49.4 g, FatContent 7.4 g, FiberContent 2.1 g, ProteinContent 7.1 g, SaturatedFatContent 1 g, SodiumContent 147.6 mg, SugarContent 1.2 g

EASIEST BROCCOLI QUICHE | RECIPES | JAMIE OLIVER



Easiest broccoli quiche | Recipes | Jamie Oliver image

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 7

1 head of broccoli (375g)
6 large free-range eggs
1 heaped teaspoon English mustard
300 g cottage cheese
50 g Cheddar cheese
3 tablespoons red pesto
270 g filo pastry

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the Cheddar, add a pinch of sea salt and black pepper and mix together. Loosen the pesto with 3 tablespoons of water. Lay two sheets of pastry in an oiled loose-bottomed tart tin (25cm wide, 4cm deep), overlapping them in the middle. Brush all over with some of the pesto mixture, then repeat the layers until you’ve used up all the pastry, brushing with pesto as you go. Roll and scrunch the filo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets. Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10 minutes before tucking in.

Nutrition Facts : Calories 364 calories, FatContent 17.8 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 22.6 g protein, CarbohydrateContent 31.2 g carbohydrate, SugarContent 4.8 g sugar, SodiumContent 1.8 g salt, FiberContent 4.6 g fibre

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