Simply Delicious http://simply-delicious-food.com A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling. Thu, 27 Nov 2014 07:00:43 +0000 en-US hourly 1 Greek salad with crumbed Feta cheese http://simply-delicious-food.com/2014/11/27/greek-salad-crumbed-feta-cheese/ http://simply-delicious-food.com/2014/11/27/greek-salad-crumbed-feta-cheese/#comments Thu, 27 Nov 2014 06:50:09 +0000 http://simply-delicious-food.com/?p=7812 Everyone loves Greek salad, right? Right! And if they don’t, well they’re wrong! I mean, what’s not to love? Crisp cucumber, sweet tomatoes, salty olives and creamy Feta cheese. So simple and so perfect. But that’s the case with most of the foods I love, the simpler the better. The key to preparing simple food […]

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Greek Salad with Crumbed Feta cheese

Everyone loves Greek salad, right? Right! And if they don’t, well they’re wrong! I mean, what’s not to love? Crisp cucumber, sweet tomatoes, salty olives and creamy Feta cheese. So simple and so perfect. But that’s the case with most of the foods I love, the simpler the better. The key to preparing simple food that knocks your guests’ socks off is to get the very best ingredients you can afford.

Fresh cucumber and juicy tomatoes are a given and relatively easy to get your hands on but the real stars of a Greek salad are the olives and Feta cheese. I would recommend you buying the very best Kalamata olives you can get your hands on. The difference is immense and you will be rewarded with juicy, well-flavoured olives which will compliment your salad. Then the Feta cheese. Oh, how I love Feta. With its intense saltiness giving way to a creamy after taste. I could eat bucket loads. In this recipe I didn’t want to simply serve the Feta as I usually would, as is, and decided to give it a crumb coating. After all, the Festive season is upon us and this is not the time to take the easy route. Not that this is difficult, in any way, but the extra effort is so worth it. The finished salad is a show-stopper but yet simple enough to be a good accompaniment to braaied meat or a roast chicken.

Greek salad with crumbed Feta cheese
 
Prep time
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Total time
 
Author:
Recipe type: Salad, Sides, Starter
Serves: 4-6
Ingredients
For the crumbed cheese
  • 250g Greek feta cheese
  • 250ml (1 cup) flour
  • 2 eggs, lightly beaten
  • 2 packets Knorr Crispy & Tasty Chicken Coating
  • 1 litre oil, for frying
For the salad
  • 1 packet salad leaves of your choice
  • 250ml (1 cup) cherry tomatoes
  • 125ml (? cup) Calamata olives
  • 1 red onion, peeled and thinly sliced
  • half an English cucumber, peeled and roughly chopped
For the dressing
  • 125ml (? cup) olive oil
  • 30ml (2 Tbsp) lemon juice
  • 5ml (1 tsp) dried origanum
  • salt and pepper to taste
Instructions
  1. To make the crumbed feta, cut the cheese into 2-cm cubes. Place the flour, eggs and crumb coating in three separate bowls.
  2. Coat the feta cubes first in the flour, then in the egg and finally in the crumb coating.
  3. Heat the oil in a pan and fry the feta until golden brown and crisp.
  4. Remove from the oil and drain on kitchen paper.
  5. Place the salad leaves on a serving platter and top with the tomatoes, olives, red onion, cucumber and crumbed feta.
  6. To make the dressing, combine all the ingredients and pour over the salad.
  7. Serve immediately.

Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

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Pumpkin Carrot cake with cream cheese frosting http://simply-delicious-food.com/2014/11/25/pumpkin-carrot-cake-with-cream-cheese-frosting/ http://simply-delicious-food.com/2014/11/25/pumpkin-carrot-cake-with-cream-cheese-frosting/#comments Tue, 25 Nov 2014 12:41:11 +0000 http://simply-delicious-food.com/?p=7807 So here’s the deal with this cake: It’s pretty much diet food. What else do you call a cake that contains TWO vegetables and a fruit? Well, you could also call it delicious. Or amazing. Or the-best-cake-you’ve-ever-tasted. Whatevs. The most important thing is that you don’t feel guilty when you eat one (or two or […]

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Pumpkin carrot cake

So here’s the deal with this cake: It’s pretty much diet food. What else do you call a cake that contains TWO vegetables and a fruit? Well, you could also call it delicious. Or amazing. Or the-best-cake-you’ve-ever-tasted. Whatevs. The most important thing is that you don’t feel guilty when you eat one (or two or three or four) slice(s). And believe me, eating numerous slices of this cake isn’t all that hard.

Pumpkin carrot cake

Let’s start with the texture of this bad boy. I’m going to use the dreaded “m” word but just deal with it. This cake is so super moist, it’s almost unbelievable. This is due to the entire can of crushed pineapple with juice that is added right at the end as well as the cup of pumpkin puree. Both of which add only a hint of flavour but guarantee a soft, moist cake. Then, because of the natural sweetness of the pineapple and the pumpkin, you don’t need to use as much sugar so I only used dark brown sugar (and not that much of it). You could use regular white sugar but the Muscavado sugar I used adds an incredibly caramel flavour to the finished cake. This along with the spices and grated carrots results in a seriously delicious sponge. Finish that off with the creamiest cream cheese frosting you’ve ever tasted and you have the most incredible carrot cake you’ll ever taste.

Pumpkin carrot cake

Pumpkin Carrot cake with cream cheese frosting
 
Prep time
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Total time
 
Author:
Recipe type: Cake, Baked goods
Serves: 10
Ingredients
  • 1 cup (2 sticks) softened butter
  • 1 cup (packed) soft brown sugar (I used Muscavado sugar)
  • 2 extra-large eggs
  • 2 ¾ cups cake flour (all purpose)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • pinch of ground cloves
  • reserved juice from crushed pineapple
  • 1 cup pumpkin puree
  • 1 x 400g (approx 14 oz) can/tin crushed pineapple with juice, drained but juice reserved
  • 1 ½ cups grated carrots
for the cream cheese frosting
  • ½ cup (1 stick) butter, softened
  • ¼ cup cream cheese, softened
  • 2 cups icing sugar, sifted
  • juice of ½ lemon
Instructions
  1. Pre-heat the oven to 180°c and grease and line 3x 20cm cake pans with baking paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one a time, beating well after each addition.
  4. Sift together the flour, baking powder, baking soda and spices.
  5. Add the flour and the pineapple juice, alternatively, to the creamed butter, sugar and eggs and mix until everything has been incorporated.
  6. Fold in the pumpkin purée, crushed pineapple and carrots.
  7. Divide the batter between the three prepared pans and place in the oven.
  8. Bake for 20-30 minute until the cakes are golden brown and a skewer inserted comes out clean.
  9. Remove from the oven and allow to cool completely.
  10. To make the frosting, beat together the butter and cream cheese then add the icing sugar and mix until thick and creamy.
  11. Add the lemon juice and mix through then stack the cakes, dividing the frosting between the layers then serve.
  12. *This cake will last for approximately one week if kept in an airtight container.

 

 

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8 Perfect sides for Thanksgiving http://simply-delicious-food.com/2014/11/24/8-perfect-sides-thanksgiving/ http://simply-delicious-food.com/2014/11/24/8-perfect-sides-thanksgiving/#comments Mon, 24 Nov 2014 18:30:16 +0000 http://simply-delicious-food.com/?p=7794 Let’s be honest, a big meal is only as good as the sides that accompany the turkey/roast. Don’t even deny it, you know it’s true. That turkey won’t taste as good if there’s no silky gravy, crispy roast potatoes, some creamy cauliflower cheese and a fresh salad to cut through all the richness, to be […]

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8 Perfect Thanksgiving sides

Let’s be honest, a big meal is only as good as the sides that accompany the turkey/roast. Don’t even deny it, you know it’s true. That turkey won’t taste as good if there’s no silky gravy, crispy roast potatoes, some creamy cauliflower cheese and a fresh salad to cut through all the richness, to be piled on the plate alongside it. Here, I share my 8 favourite sides to serve with any roast during the Festive season. They’re all particularly good with a juicy roasted turkey which is why I’m sharing them now. Just in time for Thanksgiving.

Cauliflower risotto with truffle oil

 Roasted cauliflower risotto with truffle oil

Roast potatoes with herbed salt

Roast potatoes with herbed salt

Cauliflower cheese

Creamy cauliflower cheese

Honey and cumin roasted carrots

Honey and cumin roasted carrots

Fried goat's cheese and pomegranate salad

Fried goat’s cheese and pomegranate salad

Lentil salad with pear, bacon and blue cheese

Lentil salad with pear, bacon and blue cheese

Cauliflower mash

Cauliflower Mash

Harissa Carrot salad with feta cheese

Harissa carrot salad with feta cheese

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Crumbed and deep-fried Cauliflower http://simply-delicious-food.com/2014/11/24/crumbed-deep-fried-cauliflower/ http://simply-delicious-food.com/2014/11/24/crumbed-deep-fried-cauliflower/#comments Mon, 24 Nov 2014 06:23:20 +0000 http://simply-delicious-food.com/?p=7789 You have family/friends coming over. You want to impress them but not work too hard AND you don’t have a lot of time. Well my friends, you have come to the right place because today I am sharing a recipe with you that is so easy and so impressive, your guests will crown you the […]

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Crumbed cauliflower

You have family/friends coming over. You want to impress them but not work too hard AND you don’t have a lot of time. Well my friends, you have come to the right place because today I am sharing a recipe with you that is so easy and so impressive, your guests will crown you the ultimate domestic god/goddess.

Crumbed cauliflowerI don’t know about you but I always want to impress people when they come for a meal at my house. I guess my ego plays a huge role in that because let’s get real, everyone wants their guests to leave their home feeling satisfied. I have found that whether I put in a lot of effort or not, my guests always respond well to simple flavours and good texture. That’s why these crumbed cauliflower florets are such a hit.

Cauliflower has definitely been the vegetable of the year and in this way they are given a fancy jacket and are turned into a really delicious snack. Along with the caper mayonnaise (which takes all of a minute to throw together), these make a great addition to any tapas platter and are perfect served with drinks, pre-dinner. All-in-all a great recipe for the Festive season and one you’ll be using over and over. Guaranteed.

Crumbed cauliflower

Crumbed and deep-fried Cauliflower
 
Prep time
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Total time
 
Author:
Recipe type: Lunch, Snack, Appetizer
Serves: 2-4 as a snack/starter
Ingredients
  • 1 head of cauliflower, cut into florets
  • 250ml (1 cup) flour, seasoned with salt and pepper
  • 2 eggs, lightly beaten
  • 2 packets Knorr Crispy & Tasty Chicken Coating
  • 2 litres sunflower oil, for deep-frying
  • !For the caper mayonnaise
  • 250ml (1 cup) good quality mayonnaise
  • 30ml (2 Tbsp) capers (chopped if they’re very large)
Instructions
  1. Heat the oil in a medium saucepan.
  2. Place the flour, eggs and crumb coating in three separate bowls.
  3. Coat the cauliflower florets first in the flour, then in the egg and finally in the crumb coating.
  4. When the oil is hot, fry the cauliflower until golden brown and crisp.
  5. Remove from the oil and allow to drain on kitchen paper.
  6. To make the caper mayonnaise, combine the mayonnaise and the capers.
  7. Serve the crispy cauliflower hot, with the caper mayonnaise.

Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

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6 Amazing pie recipes for Thanksgiving http://simply-delicious-food.com/2014/11/19/6-amazing-pies-thanksgiving/ http://simply-delicious-food.com/2014/11/19/6-amazing-pies-thanksgiving/#comments Wed, 19 Nov 2014 11:25:18 +0000 http://simply-delicious-food.com/?p=7771 If you are bringing the pie to your Thanksgiving celebrations this year but have no idea where to start, don’t fret! I have 6 amazing Thanksgiving pie recipes for you right here! Pecan Pie – Packed full of pecans and a caramelly filling on a crisp, shortcrust base.  Apple pie with salted caramel   Banana […]

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6 amazing pies for Thanksgiving

If you are bringing the pie to your Thanksgiving celebrations this year but have no idea where to start, don’t fret! I have 6 amazing Thanksgiving pie recipes for you right here!

Pecan PiePecan Pie – Packed full of pecans and a caramelly filling on a crisp, shortcrust base. 

Apple pie with salted caramelApple pie with salted caramel

 

Banana Cream PieBanana Cream Pie made from scratch

Chocolate cream pieChocolate cream pie on a buttery cookie base

Lemon tartThe ultimate Lemon tart / Lemon Cream pie

 

Coconut cream pieSmooth and creamy Coconut Cream Pie

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Crumbed Chicken Rolls with Quick-Pickled Cucumber http://simply-delicious-food.com/2014/11/18/crumbed-chicken-rolls-quick-pickled-cucumber/ http://simply-delicious-food.com/2014/11/18/crumbed-chicken-rolls-quick-pickled-cucumber/#comments Tue, 18 Nov 2014 06:16:41 +0000 http://simply-delicious-food.com/?p=7762 If you’re in South Africa, you’ll know that there’s only but a few weeks left before Summer holidays arrive and you have to entertain your kids for just over a month. This is usually not a problem for us as we head to the coast as soon as that school bell rings and children are […]

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Crumbed chicken rolls with pickled cucumber

If you’re in South Africa, you’ll know that there’s only but a few weeks left before Summer holidays arrive and you have to entertain your kids for just over a month. This is usually not a problem for us as we head to the coast as soon as that school bell rings and children are much happier at the beach. Happier, and hungrier. Like eat-four-hot-dogs-in-one-sitting hungrier. That’s why I like to take a few tried and trusted recipes down with me to make meal and snack times fuss-free and delicious.

Crumbed chicken rolls with pickled cucumber

These crumbed chicken rolls with quick-pickled cucumber is just the recipe to make on hot days. I like to make large platters full and leave them on the table for the kids to snack on as they go. You could also add slices of tomato or cheese for extra texture and flavour but I think they’re perfect as is. A little mayo, some lettuce, the crisp chicken and a generous spoonful of quick-pickled cucumber. What could be better?

Crumbed chicken rolls with pickled cucumber

Crumbed Chicken Rolls with Quick-Pickled Cucumber
 
Prep time
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Author:
Recipe type: Lunch, Dinner, Snack, Chicken
Serves: 4
Ingredients
  • 4 skinless, boneless chicken breasts
  • 250ml (1 cup) flour, seasoned with salt and pepper
  • 2 eggs, lightly beaten
  • 3 packets Knorr Crispy & Tasty Chicken Coating
  • 250ml (1 cup) sunflower oil, for frying
For the quick-pickled cucumber:
  • half an English cucumber, thinly sliced
  • 250ml (1 cup) white vinegar
  • 15ml (1 Tbsp) sugar
  • 15ml (1 Tbsp) salt
To serve:
  • 4 soft rolls, warmed in the oven
  • lettuce
  • mayonnaise
Instructions
  1. First make the pickled cucumber. Place the cucumber slices in a bowl.
  2. Heat the vinegar, sugar and salt in a microwaveable bowl/jug for 1 minute.
  3. Pour the hot vinegar over the cucumber and allow to sit for 10 minutes.
  4. Halve the chicken breasts horizontally so you have two thin fillets of chicken for each breast. Flatten the fillets slightly with a rolling pin or meat mallet.
  5. Place the flour, eggs and crumb coating in three separate bowls.
  6. Coat the chicken fillets first in the flour, then in the egg and finally in the crumb coating.
  7. Heat the oil in a large frying pan.
  8. Fry the chicken until golden brown and cooked through on both sides.
  9. To serve, halve the rolls and add lettuce leaves and mayonnaise to each one.
  10. Add the chicken and the pickled cucumber.
  11. Serve immediately.

Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

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Creamy mushroom pot pie http://simply-delicious-food.com/2014/11/17/creamy-mushroom-pot-pie/ http://simply-delicious-food.com/2014/11/17/creamy-mushroom-pot-pie/#comments Mon, 17 Nov 2014 10:53:29 +0000 http://simply-delicious-food.com/?p=7757 It’s Monday and once again, we’re entering this week with rainy, overcast and miserable weather. Not that I’m complaining though. It’s a known fact that I am much more of a cold weather person than a warm weather person (but please can we have some blue skies in two weeks when the twins will be […]

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Creamy mushroom pot pie

It’s Monday and once again, we’re entering this week with rainy, overcast and miserable weather. Not that I’m complaining though. It’s a known fact that I am much more of a cold weather person than a warm weather person (but please can we have some blue skies in two weeks when the twins will be celebrating their 6th birthday!!) Plus, when the weather is grey and gloomy I get to make comfort food and we all know that I have a serious infatuation with comfort food.

Creamy mushroom pot pie

Last week when we were faced with another grey day, I was craving pastry. Crisp, buttery, golden pastry filled with, well…whatever really. I didn’t care what was in the pastry, I really just wanted the pastry. I also didn’t really feel like eating meat and so decided to make a creamy mushroom filling flavoured with fresh thyme, garlic and a squeeze of lemon. Just imagine that for a second. Crisp, buttery pastry giving way to creamy, fragrant mushrooms. Are you drooling yet? Only me? What I love about this so much is that it delivers big time on flavour, it is 100% comforting and it’s really quick to knock together. Plus it’s vegetarian. Yes please!

Creamy mushroom pot pie

Creamy mushroom pot pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie, Pot Pie, Dinner, Comfort food
Serves: 4-6
Ingredients
for the filling
  • 750g mixed mushrooms, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 5 sprigs fresh thyme, leaves removed
  • 2 tablespoons flour
  • 200ml vegetable stock
  • 200ml cream
  • squeeze of fresh lemon juice
  • salt & pepper to taste
for the pie
  • 1 roll ready-made puff pastry, thawed
  • 1 egg yolk, beaten
Instructions
  1. Pre-heat the oven to 180°c.
  2. In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
  3. Add the garlic and thyme and sauté for another minute before stirring in the flour.
  4. pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
  5. Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
  6. Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
  7. Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
  8. Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
  9. Remove from the oven and serve.

 

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Cheese jalapeño corn fritters http://simply-delicious-food.com/2014/11/10/cheese-jalapeno-corn-fritters/ http://simply-delicious-food.com/2014/11/10/cheese-jalapeno-corn-fritters/#comments Mon, 10 Nov 2014 13:04:46 +0000 http://simply-delicious-food.com/?p=7733 What is it about sweetcorn? Why is it so damn delicious? I have always loved this humble vegetable but of late I find myself craving it. Simply steamed, slathered in butter, mixed into batter to make a delicious corn bread or roasted in a salad. I am obsessed. My favourite way of all to eat […]

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Jalapeño corn fritters

What is it about sweetcorn? Why is it so damn delicious? I have always loved this humble vegetable but of late I find myself craving it. Simply steamed, slathered in butter, mixed into batter to make a delicious corn bread or roasted in a salad. I am obsessed. My favourite way of all to eat corn however is in a fritter. Make me a good corn fritter and I’m yours.

Jalapeño corn fritters

So when this idea popped into my head I was beyond excited and wasted no time getting in the kitchen to whip up a batch. As soon as the fritters were cool enough to eat, I practically inhaled one and you guys. Oh, you guys. This was love at first bite. Seriously. Sweet, delicate corn in a light, fluffy batter flavoured with mature cheddar and spicy jalapeños. Heaven, right? The twins dubbed this “one of the most delicious things you’ve ever cooked” and C promptly ate +- 12 of them.

Jalapeño corn fritters

These make the perfect snack with drinks (save this one for the next time your hosting someone for a rugby game and helllooooo perfect Superbowl snack and can be made in mini sizes and served with a sweet dipping sauce as a delighful canapé. However you make them and for whatever reason, these will definitely be a hit and you will be praised by your friends and family.

Jalapeño corn fritters

Cheese jalapeño corn fritters
 
Prep time
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Total time
 
Author:
Recipe type: Snack, appetizer, canapé
Serves: 15-20 fritters
Ingredients
  • 6 ears of corn, roasted/grilled and kernels cut off the cob
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon smoked paprika
  • 1.5 cups milk
  • 1 egg
  • 1 cup grated mature cheddar
  • 1-2 jalapeños, finely chopped
  • vegetable oil, for frying
Instructions
  1. In a large bowl, whisk together the flour, baking powder, salt, sugar and smoked paprika.
  2. In a measuring jug/bowl, whisk together the milk and egg.
  3. Slowly mix the wet ingredients into the dry and mix until the batter is smooth.
  4. Stir in the corn kernels, cheese and jalapeños.
  5. Heat enough oil to deep-fry the fritters in a large pot then drop spoonfuls of the mixture into the sizzling oil.
  6. Fry until golden brown and cooked through then remove and drain on kitchen paper. Repeat until all the batter has been fried.
  7. Serve with lemon wedges.

 

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Pizza rolls with basil, sundried tomatoes and garlic butter http://simply-delicious-food.com/2014/11/06/pizza-rolls-basil-sundried-tomatoes-garlic-butter/ http://simply-delicious-food.com/2014/11/06/pizza-rolls-basil-sundried-tomatoes-garlic-butter/#comments Thu, 06 Nov 2014 12:21:46 +0000 http://simply-delicious-food.com/?p=7725 Yup, this is happening. I really did just take a brioche-like dough, filled it with fresh basil, sundried tomatoes and mozzarella cheese. And then when the rolls were golden brown and the cheese was perfectly oozy, I brushed them with garlic butter. Phwoar. I warned you on yesterday that you need to gird your […]

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Pizza rolls with sundried tomatoes, basil and garlic butter

Yup, this is happening. I really did just take a brioche-like dough, filled it with fresh basil, sundried tomatoes and mozzarella cheese. And then when the rolls were golden brown and the cheese was perfectly oozy, I brushed them with garlic butter. Phwoar. I warned you on Twitter yesterday that you need to gird your loins for this one, and I wasn’t lying.

Pizza rolls with sundried tomatoes, basil and garlic butter

As a recipe developer there are many times when I feel like my mojo has just left me and I need to make peace with it but then something small starts brewing in the back of my mind and that something turns into an idea and then I just roll with it. And most often, those are what turns into my genius ideas. Can you tell how modest I am? But seriously, I have had some moments where I just know this is what I’m meant to be doing. Like when I made my Baked gnocchi with tomatoes and bacon or my Bacon corn bread. (Mmm, I just realised that both of those include bacon. I knew that bacon would be the key to my success, I just knew it!) And there’s something very satisfying about knowing that you’re actually good at your job, because Heaven knows, there are so many times when you think you’re not.

Pizza rolls with sundried tomatoes, basil and garlic butter

But I digress, this recipe is one of those genius ones. Taking something as much-loved as a pizza and turning it into a simple bun was an idea that came to me when I wanted to develop a savoury version of a cinnamon bun. I played around with filling the brioche-like dough with garlic butter and cheese but eventually settled on this filling. It was only after I had eaten one that I realised that these were pretty much a simple Margharita pizza, just rolled up. You could of course add other ingredients like bacon (!!), chorizo cubes, sautéed mushrooms or onions. Heck, you could even make them in your favourite pizza flavour. Hawaiian pizza rolls, anyone? Yes please! I think these are a great option for lunch boxes, easy lunches or a decadent snack. So go now, make these and PLEASE tweet/Instagram the pics and tag me in them. I’d love to see what you guys come up with.

Pizza rolls with sundried tomatoes, basil and garlic butter

Pizza rolls with basil, sundried tomatoes and garlic butter
 
Prep time
Cook time
Total time
 
Allow 1-2 hours rising time for the dough.
Author:
Recipe type: Lunch, Vegetarian, Snack, Lunch box
Serves: 12 rolls
Ingredients
for the dough
  • 250ml (1 cup) full cream milk, warmed
  • 10g (2 teaspoon) instant yeast
  • 1 teaspoon sugar
  • 2 eggs
  • 500g (4 cups) white bread (strong) flour
  • 1.5 teaspoons salt
for the filling
  • 1 cup sundried tomatoes in oil, drained and finely chopped
  • 2 cups grated mozzarella cheese
  • large handful fresh basil, torn
  • salt & pepper
for the garlic butter
  • 100g butter
  • 3 garlic cloves, crushed
  • squeeze of fresh lemon juice
Instructions
  1. Combine the warmed milk, yeast and sugar in the bowl of a freestanding mixer and allow to stand for 5 minutes.
  2. Whisk in the eggs then with the mixer running, add the flour and salt and allow to mix for 5 minutes until well combined.
  3. Remove from the bowl and turn out onto a floured surface.
  4. Knead the dough for 5-10 minutes until you have a sticky, elastic dough.
  5. Place in an oiled bowl and cover with cling wrap. Allow to rise for 1-2 hours until the dough has doubled in volume.
  6. Line an oven proof casserole dish with baking paper.
  7. When the dough has risen, roll it out on a floured surface then sprinkle over the sundried tomatoes, cheese and basil. Season to taste then roll up, lengthwise.
  8. With a serrated knife, slice the roll into rolls around 3cm wide. Place the rolls in the prepared casserole dish and allow to rise for 30 minutes while the oven pre-heats to 180°c.
  9. Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
  10. In the meanwhile, melt the butter in a small saucepan/pan with the garlic and lemon juice.
  11. When the rolls are cooked, remove them from the oven and brush with the garlic butter.
  12. Allow to cool slightly then serve.

 

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Fried chicken and creamy coleslaw sandwich http://simply-delicious-food.com/2014/11/04/fried-chicken-creamy-coleslaw-sandwich/ http://simply-delicious-food.com/2014/11/04/fried-chicken-creamy-coleslaw-sandwich/#comments Tue, 04 Nov 2014 13:30:53 +0000 http://simply-delicious-food.com/?p=7702 James Beard once said “Too few people understand a really good sandwich.” Amen, James. Amen. I am often looked at like I’m crazy when I tell people I prefer a good sandwich over pretty much any other food. Steak? Meh. Pasta? Pass. They don’t come close when a sandwich is done good and proper. And this, […]

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Fried chicken sandwich

James Beard once said “Too few people understand a really good sandwich.” Amen, James. Amen. I am often looked at like I’m crazy when I tell people I prefer a good sandwich over pretty much any other food. Steak? Meh. Pasta? Pass. They don’t come close when a sandwich is done good and proper. And this, my friends, is one hell of a good and proper sandwich.

Fried chicken sandwichFried-chicken-sandwich2

First of all: Fried chicken. Who can say no to a piece of juicy, tender chicken encased in a crisp coating? I used the same recipe I did for my Ultimate Fried Chicken, I just used boneless chicken breasts instead of chicken pieces. It’s important to keep the skin on the breast though. The skin gives the chicken more flavour but also allows the coating to stick better. Pair this with creamy coleslaw and a buttered brioche roll and you have sandwich nirvana. Simple, flavoursome and absolutely kick-ass.

Fried-chicken-sandwich4

Fried chicken and creamy coleslaw sandwich
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fried chicken, chicken, dinner, sandwich, lunch
Serves: 4
Ingredients
for the fried chicken
  • Follow the recipe for my Ultimate Fried Chicken, simply substitute boneless chicken breasts (with skin) for chicken pieces. I halved this recipe for these sandwiches, using 4 chicken breasts and half the marinade and breading ingredients.
for the coleslaw
  • 3 cups shredded cabbage (I used red)
  • 2 carrots, grated
  • 2 tablespoons mayonnaise (I used Hellman’s)
  • 2 tablespoons sour cream
  • juice of ½ lemon
  • salt to taste
to serve
  • buttered brioche rolls
Instructions
  1. Cook the chicken according to recipe instructions.
  2. In the meanwhile, combine all the ingredients for the coleslaw in a bowl and mix well.
  3. When the chicken is cooked, serve it along with the coleslaw on the buttered rolls.

 

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