This post is dedicated to my charming bridge friend Sandra Papandreou who cannot eat cheese. Here are a few cheeseless recipes.
CHEESELESS VEGETABLE QUICHE
A delicious quiche to prepare and serve to your family and friends.
Pie crust:
150 g wholemeal flour
150 g plain flour
Pinch of salt
1/4 tsp mustard powder
150 g butter, cubed
A little water
Blend the two flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and very little water and pulse until the dough forms a ball around the hook. Cover with cling film and refrigerate for one hour at least. Roll out the dough thinly whenever required.
Filling:
1 onion, peeled and finely chopped
1 red bell pepper, seeded and diced
2 tbsp butter or olive oil
1 garlic clove, peeled and minced
1 head of broccoli, divided into florets, blanched and patted dry
1 courgette, grated
2 cups mushrooms, sliced
1 tsp paprika
250 ml (1 cup) milk whipped with
4 eggs
Salt and freshly ground black pepper to taste
Line a deep pyrex dish with the pie crust dough sheet and poke all over with the prongs of a fork, then bake blind in an oven preheated to 180 C (350 F) for 15 minutes at least.
Meanwhile, saute the onion and bell pepper until the onion becomes translucid then add the garlic and saute for 1 minute more and season with salt and pepper and paprika. Add the courgette and mushrooms and saute, stirring occasionally until almost cooked and dry then remove from the heat to cool.
Whip the eggs with the milk and reserve. Layer the vegetables evenly into the pastry shell, pour the eggs and milk mixture over and finally bake for 30-45 minutes at 180 C (350 F). The quiche is done when the mixture is set, then remove from the oven and wait for 15 minutes before slicing and serving.
CHEESELESS PIZZA
Can one possibly prepare a pizza without cheese? It sounds almost incongruous! But please make this lovely pizza which I am sure will delight you and your family and friends.
300 g self-raising flour
1 tsp dry yeast
1 tsp sugar
75 ml of warm water
130 ml (1/2 cup plus 1 tbsp) water
One 500 g can tomatoes concasse, mixed with
1 tbsp tomato paste
250 g (1/2 lb) oyster mushrooms
1 medium aubergine
5-6 sliced Kalamata olives
150 g pineapple rings finely chopped
1 medium-sized onion
Fresh basil
Salt and freshly ground black pepper to taste
Add sugar and yeast to the warm water and stir until the sugar has completely dissolved. Cover and allow to rise, about 3 minutes. In a bowl, add the yeast to the flour and knead until a dough is formed.
Roll out the dough thinly, on a working surface dusted with flour, just a bit larger than the size of a pizza dish. Sprinkle a little flour on the dish and line it with the dough sheet, cover with a cloth and allow to prove for about 20 minutes.
Preheat the oven to 180 C (350 F) and peel and slice the aubergine about 5 cm thick and saute in a tbsp of butter or olive oil until half cooked, turning around occasionally, then remove from the fire to cool.
In the same pan add the tomatoes and tomato paste mixture and saute for 3-4 minutes crashing it with a fork until a thick tomato puree is formed, and season with salt and pepper.
By this time the dough sheet should have risen so cook blind for 15 minutes. Cut the mushrooms and pineapple into small pieces and slice the onion into rings and slice the stoned olives.
Remove the pizza bread from the oven and spread it with half the tomato mixture. Sprinkle with chopped basil, and arrange the aubergines, mushrooms, pineapple and onion evenly over. Cover with the remaining tomato mixture and add some freshly ground black pepper. Bake in the oven for 20 minutes and cool slightly before slicing and serving.
CHICKEN PIE WITHOUT CHEESE
I recommend you to bake this fabulous chicken pie.
25 g butter
2 small leeks, trimmed and sliced
150 g chestnut mushrooms, thinly sliced
250 g chicken, cubed
1 tbsp plain flour
1 bay leaf
1 cube chicken stock
300 ml boiling water
Salt, ground pepper and grated nutmeg to taste
500 g ready-made puff pastry
A little milk
Preheat oven to 180 C (350 F). Saute the leeks in butter until soft, stirring occasionally. Add the mushrooms and cook stirring for 2 minutes. Add the chicken and stir for 2 further minutes.
Meanwhile prepare a plain gravy. Place the flour and bay leaf in a saucepan and add the crumbled stock cube and mix together with a little cold water, then add the boiling water and stir thoroughly together. Add the gravy and the cream to the chicken and stir, season with salt, freshly ground pepper and grated nutmeg to taste and bring to the boil and simmer for 2 minutes, discard the bay leaf and pace it into a large pyrex dish.
Roll out the puff pastry 5 centimetres longer and wider than the pyrex dish and score the pastry gently in a criss/cross pattern, brush with a little milk and drape over the filling, tucking in the excess. Bake the pie for 20-25 minutes until the top is puffed and golden brown and the filling is bubbling.
Serve immediately with your favourite salad.
CHEESELESS VEGETABLE QUICHE
A delicious quiche to prepare and serve to your family and friends.
Pie crust:
150 g wholemeal flour
150 g plain flour
Pinch of salt
1/4 tsp mustard powder
150 g butter, cubed
A little water
Blend the two flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and very little water and pulse until the dough forms a ball around the hook. Cover with cling film and refrigerate for one hour at least. Roll out the dough thinly whenever required.
Filling:
1 onion, peeled and finely chopped
1 red bell pepper, seeded and diced
2 tbsp butter or olive oil
1 garlic clove, peeled and minced
1 head of broccoli, divided into florets, blanched and patted dry
1 courgette, grated
2 cups mushrooms, sliced
1 tsp paprika
250 ml (1 cup) milk whipped with
4 eggs
Salt and freshly ground black pepper to taste
Line a deep pyrex dish with the pie crust dough sheet and poke all over with the prongs of a fork, then bake blind in an oven preheated to 180 C (350 F) for 15 minutes at least.
Meanwhile, saute the onion and bell pepper until the onion becomes translucid then add the garlic and saute for 1 minute more and season with salt and pepper and paprika. Add the courgette and mushrooms and saute, stirring occasionally until almost cooked and dry then remove from the heat to cool.
Whip the eggs with the milk and reserve. Layer the vegetables evenly into the pastry shell, pour the eggs and milk mixture over and finally bake for 30-45 minutes at 180 C (350 F). The quiche is done when the mixture is set, then remove from the oven and wait for 15 minutes before slicing and serving.
CHEESELESS PIZZA
Can one possibly prepare a pizza without cheese? It sounds almost incongruous! But please make this lovely pizza which I am sure will delight you and your family and friends.
300 g self-raising flour
1 tsp dry yeast
1 tsp sugar
75 ml of warm water
130 ml (1/2 cup plus 1 tbsp) water
One 500 g can tomatoes concasse, mixed with
1 tbsp tomato paste
250 g (1/2 lb) oyster mushrooms
1 medium aubergine
5-6 sliced Kalamata olives
150 g pineapple rings finely chopped
1 medium-sized onion
Fresh basil
Salt and freshly ground black pepper to taste
Add sugar and yeast to the warm water and stir until the sugar has completely dissolved. Cover and allow to rise, about 3 minutes. In a bowl, add the yeast to the flour and knead until a dough is formed.
Roll out the dough thinly, on a working surface dusted with flour, just a bit larger than the size of a pizza dish. Sprinkle a little flour on the dish and line it with the dough sheet, cover with a cloth and allow to prove for about 20 minutes.
Preheat the oven to 180 C (350 F) and peel and slice the aubergine about 5 cm thick and saute in a tbsp of butter or olive oil until half cooked, turning around occasionally, then remove from the fire to cool.
In the same pan add the tomatoes and tomato paste mixture and saute for 3-4 minutes crashing it with a fork until a thick tomato puree is formed, and season with salt and pepper.
By this time the dough sheet should have risen so cook blind for 15 minutes. Cut the mushrooms and pineapple into small pieces and slice the onion into rings and slice the stoned olives.
Remove the pizza bread from the oven and spread it with half the tomato mixture. Sprinkle with chopped basil, and arrange the aubergines, mushrooms, pineapple and onion evenly over. Cover with the remaining tomato mixture and add some freshly ground black pepper. Bake in the oven for 20 minutes and cool slightly before slicing and serving.
CHICKEN PIE WITHOUT CHEESE
I recommend you to bake this fabulous chicken pie.
25 g butter
2 small leeks, trimmed and sliced
150 g chestnut mushrooms, thinly sliced
250 g chicken, cubed
1 tbsp plain flour
1 bay leaf
1 cube chicken stock
300 ml boiling water
Salt, ground pepper and grated nutmeg to taste
500 g ready-made puff pastry
A little milk
Preheat oven to 180 C (350 F). Saute the leeks in butter until soft, stirring occasionally. Add the mushrooms and cook stirring for 2 minutes. Add the chicken and stir for 2 further minutes.
Meanwhile prepare a plain gravy. Place the flour and bay leaf in a saucepan and add the crumbled stock cube and mix together with a little cold water, then add the boiling water and stir thoroughly together. Add the gravy and the cream to the chicken and stir, season with salt, freshly ground pepper and grated nutmeg to taste and bring to the boil and simmer for 2 minutes, discard the bay leaf and pace it into a large pyrex dish.
Roll out the puff pastry 5 centimetres longer and wider than the pyrex dish and score the pastry gently in a criss/cross pattern, brush with a little milk and drape over the filling, tucking in the excess. Bake the pie for 20-25 minutes until the top is puffed and golden brown and the filling is bubbling.
Serve immediately with your favourite salad.
SHRIMPS
MIKROLIMANO
This is a favourite shrimp dish.
500 g (1 lb) large shrimps, shelled deveined, but heads and
tails left on
6 medium-sized tomatoes, peeled seeded and puréed with
2 tbsp olive oil
3 tbsp finely chopped parsley
3 garlic cloves, finely chopped
8 cl (1/3 cup) olive oi
30 g (1 oz) butter
Salt and freshly ground black pepper to taste
Tobasco sauce
Simmer the tomatoes until they become a thick sauce. Pour into a shallow ovenproof dish and
arrange the shrimps evenly over.
Sprinkle with parsley and garlic, drizzle with olive oil and dot with butter and
season with lots of black pepper, a little salt
and tobacco sauce.
Grill for 10 minutes and serve with plenty of fresh bread to dip into
the delicious sauce.
BRIAM
This is a delicious vegetable dish.
2 onions, peeled and cut into eights
2 carrots, scraped and sliced on a slant
2 red peppers, stalks and seeds discarded, and cut into
bite-sized pieces
1 large aubergine or 2 smaller ones, cut into bite-sized
cubes
2 large
potatoes, peeled and cut into bite-sized cubes
2 courgettes,
trimmed and thickly sliced on a slant
2 cloves
garlic, peeled and finely chopped
Salt, pepper
and Cayenne pepper to taste
1 tbsp
rosemary, finely chopped
125 ml (½
cup) olive oil
2 large
tomatoes, skinned, seeded and cubed
250 ml (1
cup) tomato juice
½ cup basil
leaves
1 tbsp fresh
thyme leaves, finely chopped
Mix the first
10 ingredients well together and place on a baking try lined with baking
parchment, in
a single layer. Roast in an oven
preheated to 180 C (350 F) for 35-50 minutes
until the
vegetables are cooked, but slightly crunchy.
Then add the tomato cubes and juice,
sprinkle with
basil and thyme and bake for 12-15 minutes more. Serve hot or cold with
crispy brown
bread.
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| For Sandra (by Gary Jenkins) |
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