It is holiday time for our family this week, so I thought it would be a good time to get back into the kitchen with a few quick recipes for easy lunches and dinners. One of my favourite things to make at the moment is a type of pie pastry that can be used for a variety of dishes both savoury and sweet.
In David Gillespie’s book ‘Eat Real Food’ he shares a quick fail proof pastry that I have used for a variety of dishes both savoury and sweet pies as well as quiches with varying ingredients.
2 1/2 cups of plain flour
1 /2 teaspoon salt
225g unsalted butter cut into small pieces (place it back into the fridge until needed)
About 1 cup of icy water
- Place flour and salt into a food processor
- Put cubes of butter on top and then press until it is in tiny pieces throughout the flour
- While processor is going, add ice water gradually until the mixture comes together to form a dough
- Wrap the dough in cling wrap and place in the fridge for at least an hour two.
- When you are ready to use the pastry cut the pastry into 2 or 3 balls. Place one of the balls on a lightly dusted area and roll out to desired thickness
- Place dough in pie dishes and then add filling
- Place leftover balls into the freezer for when you are next inspired!!!
Another great recipe that I have tried out of David’s book ‘Eat Real Food’ is the pizza dough. We always love to create our own toppings ad it is a wonderful way to get the kids into the kitchen as they create their own individual pizzas. Our pizzas are often vegetarian, unless we have some leftover meat. We have also created our own base that consists of butter, homemade pesto, and garlic, we put this on the base of our pizzas instead of the traditional tomato sauce. My son who loves tomatoes usually adds them on top of the pesto base.
4 1/2 cups plain flour
2 teaspoons dried yeast
1 teaspoon salt
1 1/2 cups lukewarm water
1/4 cup virgin olive oil
- Mix together flour, yeast and salt
- Make a well and add in lukewarm water and oil
- Bring dough together
- Turn out onto a dusted surface and knead until smooth and elastic (roughly 8 minutes)
- Place ball of dough in a bowl and cover with cling wrap and leave in a warm spot for 30 minutes
- Preheat oven to 200˚
- Divide dough into the number and size of pizzas you would like to make.
- Roll out on a dusted surface to the required thickness then add your toppings
- Cook for 15 minutes
I hope you enjoy getting the kids involved in the kitchen. Both of these recipes can be used for entertaining as well, you could make mini quiches and pizzas for the kids enjoy having these cold in their lunchbox at school.
Edited by Eliza Roberts