Pizza, pizza, pizza

It's not technically true that I haven't made pizza before. My exboyfriend's best friend once taught me when I was about 15. I can actually remember flinging the dough in the air Italiano stylee. But I haven't done it since and try as I did, flinging did not happen well today - should have posted that picture! Far more interesting!

I used mozzarella, prosciutto, cherry tomatoes and some common or garden cheddar. Then I got a bit 'Pizza Express' with the lettuce, which wasn't necessary.

Yum!

Recipe pg 84 River Cottage everyday
Love you Hugh Fernley Big Nostrils!

Cocoa & Chilli Chicken

Idea of chocolate and chilli together .... mmmm good, resulting taste of this badly designed recipe .... bad!!
Sorry Stylist magazine must do better! Come and see me after class!

I can't find the recipe on line and its just not good enough to type out.

Vanilla Macaroons

Wednesday 18th April
Can hardly believe I achieved something so miraculous! But I have made a whole batch of macaroons. Not quite Ladurée standard and should have used more food colouring, but non the less - ta daaaaaa!!

Recipe curtsey of Tesco - http://m.tesco.com/mt/www.tescorealfood.com/recipes/vanilla-macaroons.html

Salmon, watercress and asparagus quiche

Tuesday 18th April

Second day in and I cooked a salmon quiche, the first quiche I have ever made - which is suprising seeing as it is so easy to do! 
Recipe - a la Nigel Slater via the BBC (can't stand the way he talks but he has good ideas!) I added asparagus as I had some lying around and I don't think it was too bad an idea.

Ingredients

For the pastry case

• 200g/7oz plain flour, plus extra for dusting
• 100g/3½oz butter, cut into small pieces, plus extra for greasing
• 1 free-range egg yolk
• a little water

For the filling

• 400g/14oz salmon fillet
• a little butter or groundnut oil
• salt and black pepper
• 2 large handfuls watercress
• 4 free-range eggs
• 400ml/14fl oz double cream

Preparation method

1. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips.
   
2. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
   
3. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
   
4. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
   
5. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.
   
6. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.
   
7. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.
   
8. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.
   
   http://www.bbc.co.uk/food/recipes/salmon_and_watercress_05414