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Pizzas and Salads healthy food and healthy recipes. Here food recipe is tasty, we hope you will take pleasure in this Pizzas and Salads on food healthy recipe blog.

As I mentioned last week in this post, the people at cooks&Co recently sent me a lovely assortment of their newest oils to try out. I’ve been very busy over the past week or two trying them out in a heap of ways and enjoying myself quite a lot in the process!
I’ve long been a fantastic fan of the cooks&Co products, having used their condiments and peppers etc quite often over the past few years and always with fantastic results. I do believe that cooks&Co have become synonymous with quality products in my estimation!

They sent me a lovely assortment including the following:

Cooks & Co Virgin Sesame Oil (RSP: £2.99, 250ml) is a high quality virgin oil, Cold pressed from elected sesame seeds which is tasty in salad dressings and vinaigrettes, as well as in stir fry and oriental dishes.

Cooks & Co Walnut Infused Oil (RSP: £2.85, 250ml) is made using high quality walnuts and has a delicate crazy flavour that is brilliant drizzled over salad and as an ingredient in cakes and Cookies.

Cooks & Co Hazelnut Oil (RSP: £3.99, 250ml) is a fantastic tasting oil made using only the peak quality hazelnuts. It has a fantastic crazy aroma and is perfect for use in cakes, Cookies and salads.

Cooks & Co Roast Peanut Oil (RSP: £3.39, 250ml) is made from elected roasted peanuts and is brilliant in dressings as well as homemade mayonnaise and dips.

Cooks & Co Grapeseed Oil (RSP: 3.99, 500ml) is very versatile due to its delicate flavour and is ideal for all types of Cooking, including for use in stir fries, fondues and sauces thanks to its higher burning point than other oils.

Cooks & Co’s Olive Oil with Chilli (RSP: £2.99, 250ml) is the classic Condiment, which will add a kick of heat from whole Birds Eye Chillies, which infuse this tasty olive oil, to homemade pizzas, pasta, dressings and grilled meat.

Last week I used some of the lovely Grapeseed Oil in this fantastic Treacle Gingerbread Loaf, and it was gorgeous. The original recipe had called for olive oil, but the grapeseed oil worked perfectly well, the end result being a very moist and moreish loaf cake.

In view of the fact that then I have been putting the oils through their paces in a variety of ways!

Now I used some of the chilli oil and made some tasty Ciabatta Pizzas, damp some of the oil over the finished pizzas. It added a lovely depth of heat without overpowering the pizzas.

*Ciabatta Pizzas*
Multiply to make as many or as few as you want
Printable Recipe

Tasty and quick! Amounts will be given for one serving. You can straightforwardly adapt to more.

1 ciabatta bun, sliced in half horizontally
2 TBS excellent quality Basil Pesto
3 full sices of gouda cheese, cut into halves diagonally
2 TBS grated parmesn cheese
2 cherry tomatoes, cut into quarters
1 roasted pepper (from a jar) torn into bits
4 dry cured pitted black olives, halved
4 dry cured pitted green olives, halved
a few basil leaves torn
Chili oil to drizzle on the finished pizzas

Preheat the oven to 220*C/425*F/ gas mark 7.

Place the two ciabatta halves onto a baking tray. Spread each with 1 TBs of the pesto. Top each with 3 half slices of the gouda cheese, placing on diagonally. Sprinkle each with 1 TBS of the Parmesan Cheese. Divide the cherry tomatoes, roasted pepper and olives between the two. Scatter the basil leaves over top. Bake in the preheated oven for about 10 minutes until the cheese is melted and the pizzas are heated through and crispy on the edges. Take out from the oven, drizzle with the chili oil and supply.

Another day I used some of the Virgin Sesame Oil to make a tasty dressing for a Thai Beef Salad. Oh my but it was some excellent. Sometimes Sesame Oil can be quite strong, but this was just right.

*Thai Beef and Sprout Salad*
Serves 4
Printable Recipe

Supply some lime wedges with this refreshing salad to squeeze over top and some rice crackers on the side. Tasty!

8 ounces delicately sliced deli roast beef, torn (1/2 pound)
1 200g bag of original beansprouts, washed well and drained (About 2 cups)
1 bunch of spring onions, sliced on the diagonal
50g of sugar snap peas, sliced (1 small package, about 1 cup sliced)
1 medium carrot, peeled and cut into contest sticks

For the Dressing:
2 TBS crunchy peanut butter
1 TBS rice wine vinegar
2 TBS sesame oil
1 tsp set alight soy sauce
1 tsp gooey clear honey
the zest and juice of one lime
2 TBS chopped original coriander (cilantro)

Original lime wedges to supply

Whisk all the dressing ingredients together in a small bowl to combine. Set aside.

Place the beef, sprouts, spring onions, carrots and snap peas in a large bowl. Toss to combine. Drizzle with the dressing and supply.

Another day it was a tasty Supper Pizza, which I shared with the Toddster . . . just to show I’m not really selfish. I know he doesn’t like pizza, or he says he doesn’t anyways, but he did eat what I gave him, so can’t complain . . .

*Pizza Fiorentina*
Serves 1
Printable Recipe

A hearty pizza supper for one, but if you are feeling generous, break two eggs on top as a replacement for of one and share it with your partner.

one 9 inch ready made pizza base (or make and bake your own)
5 TBS tomato passata (North American tomato sauce)
2 ounces spinach, cooked and drained (1 1/2 cups packed leaves)
3 wafer thin slices of deli ham, halved
2 ounces mozzarella cheese diced (1/2 cup)
1 ounce Parmesan cheese, grated (2 1/2 TBS)
chili oil to drizzle (to taste)
1 to 2 cloves of garlic, peeled and minced (to taste)
1/2 tsp oregano flakes
sea salt and freshly ground black pepper
1 large free range egg

Preheat the oven to 220*C/425*F/gas mark 7. Cover the pizza base with passata and then top with the spinach and ham, scattering it over top. Sprinkle over the mozzarella chunks by the side of with the grated Parmesan cheese, the chili oil, garlic and oregano flakes. Season to taste with salt and pepper. Bake for 10 minutes. Take out from the oven and make a well in the centre of the pizza. Break in the egg. Return to the oven and cook for a further 5 to 10 minutes, until the egg is cooked through. If desired drizzle with some additional chili oil or basil oil and supply.

Other than that I have been using the grapeseed oil for the small amount of browning etc that I do from time to time, the walnut oil and peanut oil have both been used in vinaigrette salad dressings and I’ve been really impressed with each of the oils. The only down side of any of them would be that nut oil can turn rancid very promptly once opened and one has to be prepared to use them up within a small period of time. If anyone knows any different than this, let me know, also if you have any in rank on how you can store them safely for longer periods of time. Would freezing work?

I’m subdue looking for a cookie recipe that I can use some of any the walnut or peanut oil in so if anyone has one let me know!

Many thanks to cooks&Co for affording me this fantastic opportunity and also Simon for sending them to me.

Over in The Cottage now, a tasty Skillet Turkey Primavera!

Lucky read Pizzas and Salads original here: The English Kitchen

Yoshoku – Hamba-gu healthy food and healthy recipes. Here food recipe is tasty, we hope you will take pleasure in this Yoshoku – Hamba-gu on food healthy recipe blog.

One of the weirdest requirements I had when working as a chef was a client who wanted to have “hamba-gu”. What was appealing about this request was that the client was the president of a Japanese seafood company. He was also entertaining a client that sundown so while I would also be preparing many Japanese dishes to accompany the sashimi that the president would make, I had to cook a “hamba-gu”.

I cooked the president a Western style hamburger and served it to him on a bun with all of the condiments. The president laughed as it was obviously a “lost in version” moment. He said that he wanted a “hamba-gu” not a “hamba-ga-”. The lightbulb went off and I realized that he wanted a yoshoku style hamburger, often eaten in Japan.

Luckily there was enough ground beef left and I promptly returned to the kitchen and diverse it with an egg, bread crumbs, and milk and cooked it up. The president was lucky and I made a mental note to listen more carefully.

A hamba-gu to me is basically a mini meatloaf that is cooked in a pan and not baked in an oven. Finely mince some onions, add to ground beef with some bread crumbs, an egg, and some milk. Season with salt and pepper. Cook in a hot pan until cooked through. For a simple sauce add some Worcestershire sauce to some ketchup. Supply with hot rice.

Lucky read Yoshoku – Hamba-gu original here: Japanese Cuisine – Cooking Japanese Food at Home