Gluten-Free Ham and Cheese Breakfast Quesadillas

 

 

 

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Gluten-Free Ham and Cheese Breakfast Quesadillas

Prep Time: 5 minutes

Cook Time: 24 minutes

Yield: 4 servings

Ingredients

• 4 brown rice tortillas, 8 to 9 inches in diameter, or any flour tortilla of your choice
• 2 large eggs, beaten with 1/8 tsp of salt
• 1 cup (4 oz/115g) shredded cheese
• 2 tomatoes, thinly sliced
• 8 slices of ham

Instructions

Heat a non-stick pan over medium heat. Place a tortilla in the pan. Sprinkle about 2 tablespoons of cheese on half of the tortilla. Place 4 to 5 slices of tomatoes on the cheese. Pour a quarter of the beaten eggs onto the tomatoes. Then place 2 slices of ham onto eggs followed by a sprinkling of another 2 tablespoons of shredded cheese.

Using a spatula, fold tortilla in half over the filling. Allow eggs to cook and tortilla to brown for about 3 to 4 minutes. Flip quesadilla over and continue to cook for another 2 to 3 minutes. Repeat with the other 3 tortillas.

Cut each quesadilla into triangles and serve immediately.

http://www.rotinrice.com/2012/03/gluten-free-ham-and-cheese-breakfast-quesadillas/

 

Bacon, egg and toast cups

 

Bacon, egg and toast cups
Recipe adapted from Martha Stewart
Preparation time: 15 minutes
Cooking time: 15-20 minutes (depending on how you like the doneness of your egg yolk)
Serves 6

Ingredients
3 tbsp butter, melted
7 1/2 slices white bread
6 slices bacon
3 tbsp Parmesan cheese
6 eggs
Salt and freshly ground pepper


1. Preheat oven to 190°C (375°F) - if you are using a convection oven, please turn off the fan setting or your eggs will be overcooked. Otherwise, you may need to reduce the temp by about 15C.

2. In a large frying pan, cook the bacon until almost crisp (85% cooked) over medium heat, flipping once. It will continue to cook in the oven. Remove from heat and leave aside.

3. Lightly butter a 6-standard muffin cup. Alternatively, you can use a 12 cup pan, leaving empty space in between.

4. With a rolling pin, flatten bread slices slightly. Cut off the crust off all the bread, then cut 6 pieces into halves. Cut the other bread into quarters (ie you need 6 quarters for the base).

5. Place 2 halves of bread into each muffin cup, overlapping slightly around the exterior to form a circle - make sure the bread comes up to edge of cup. Use the quarter piece for the base and to patch any gaps. Repeat for other 5 cups, then brush all bread cups with remaining butter.

6. Place a piece of bacon in each bread cup and then sprinkle with some Parmesan cheese (about 1/2 tsp per cup or more if you like). Crack an egg in a bowl and pour into the bread cup slowly, avoiding overspill of egg white. Season with salt and pepper.

7. Bake until egg whites just set, suggested cooking time in Martha Stewart's recipe is around 20-25 minutes however I find that this resulted in a cooked (solid) egg yolk. I prefer my egg yolk runny so I took mine out around 16 minutes, you may need to try this a couple of times til you get the exact timing for your preferred doneness.

8. Run a small knife around cups to loosen toasts. Serve immediately with some fresh cherry tomatoes, which go nicely with the bacon, egg and toast cups.

9. Alternatively, you can also make a "baked egg version" by beating your eggs with some salt, pepper and 1 tbsp milk and then pouring over the bacon and Parmesan. For this, bake for 18-20 minutes. Instead of bacon, you can also substitute with ham if you like.

http://goodyfoodies.blogspot.sg/2012/07/breakfast-recipe-bacon-egg-toast-cups.html

 

 

 

Egg, Ham and Cheese in Pandan Crepe 三色香兰卷

Ingredients:

• 100g Plain flour, shifted
• 3 Eggs
• 150ml Water
• 2-3 Ham, sliced in strips
• 1-2 slice Cheese, cut into strips
• 1/2 teaspoon Pandan Paste
• a pinch of Salt
• 1/2 teaspoon Sugar

How to do it:

1. Stir in water to flour slowly.
2. Add in 1 egg.
3. Add pandan paste to make the batter green.
4. Add in the salt and sugar.
5. Beat egg and set aside
6. Using a non-stick pan, pour in some pandan batter.
7. Let the batter spread into a thin crepe.
8. Turn it over and remove when both sides are cooked.
9. Using the same pan, slowly pour in 1/2 of the beaten egg.
10. Let the egg mixture spread into a thin egg crepe.
11. Turn it over and remove when both sides are cooked.
12. Place the egg on the cooked pandan crepe.
13. Put cheese and ham strips on one side and roll both egg and pancake together.
14. Cut into smaller pieces, hold with food picks and serve.

Note:

• The pandan batter makes about 4 crepes.
• You might need 2-3 eggs, depending on the size of your eggs, to make the same number of egg crepes.

http://wokkingmum.blogspot.sg/2012/02/egg-ham-and-cheese-in-pandan-crepe.html
 

 

Ham and Cheese Puff Pastry Pie

 

Puff pastry is the key to all things simple and impressive. Fancy mustard, ham, and good cheese are just a bonus.

Delicious bonus.

 

It’s really important to use all-butter puff pastry for this recipe.

Any puff pastry that doesn’t boast about its all-butterness is made of weirdo fats that just aren’t cool.

 

 

Puff pastry is thawed, but still cold… and rolled out just slightly.

 

This recipe will work both round and rectangle shaped. Go with what ya got!

Egg wash. Whole grain honey mustard. Thinly sliced Black Forest Ham.

 

 

 

The puff pastry can be thawed and assembled (just like above), and then placed in the fridge overnight. When you wake up on New Year’s Day, you can brush this with egg wash and toss it in the oven. Almost instant brunch. Add an egg. Call it success.

 

 

Humble pie.

Oh how you are filled with beautiful mustard, salty ham, and creamy cheese.

 

This dish is wonderfully simple and gloriously make-ahead. Because this pie highlights just a few ingredients, I like to use the best ingredients I can find/afford. All-butter puff pastry is a luxury and so worth the splurge. Whole grain mustard pops with flavor. Black Forest Ham and Gruyere cheese were meant to be married for life. It’s simple, because delicious doesn’t have to be complicated.

Ham and Cheese Puff Pastry Pie
serves 6
inspired by Ina Garten
Ingredients
1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Method
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet, or round pizza pan with parchment paper. Set aside.

Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the pastry on the prepared baking sheet.

Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced cheese.

Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.

Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry.

Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.


http://joythebaker.com/2012/12/ham-and-cheese-puff-pastry-pie/#more-10463






 

Ham and Cheese Stromboli ( JO Pizza Dough)

 

Jamie Oliver's Pizza Dough Recipe ( from here )
makes 4 portions, each portion about 6.6oz after proof
500gms bread flour /00 flour ( i used 00 flour)
1.5 tbsp sea salt
7gm of instant yeast ( i used 10gm)
1/2 tbsp caster sugar
2tbsps extra virgin olive oil
325ml lukewarm water

1.In a jug, mix the olive oil, sugar and yeast into water and leave for a few minutes.
2.In a large mixing bowl, combine the flour and salt using a fork to stir to mix, then attach the dough hook and let it run on low speed. Slowly pour in the yeast mixture till the everything comes to a rough dough and continue beating till the dough is smooth. I let them beat on medium speed for about 8 minutes.
3.Remove the dough and transfer it to a lightly floured surface, shape them into a ball and let it proof in a big bowl till double its size. After proofing, you can use the dough immediately or store them in fridge or freezer ( in clingwrap) until required.

 

Ham and Cheese Stromboli ( idea from BHG magazine )
4 pieces of ham
5 pieces of sundried tomatoes ( cut into small pieces)
a small portion of red or green capsicum, chopped into pieces
some mozarella cheese, shredded
black pepper
egg wash

1.Preheat oven to 190C, lined your baking tray and sprinkle some cornmeal
2.Dust the working surface with some flour and rolling pin, roll out the dough into a rectangle shape, 9" X6.5"
Arrange ham slices on dough, leaving about 1/2 inch on border, sprinkle with some cheese, follow by sundried tomatoes and capsicum , sprinkle some black pepper and another layer of remaining cheese. Starting from the long side of the dough, roll them up into a log, pinch the ends to seal.
3.Place loaf, seam side down onto the baking tray, brush with egg. Using a sharp knife, cut slits on top for steam to escape, bake for about 25-30 minutes or until golden. Let stand for 10 minutes before cutting to serve.

 

 

http://herfrozenwings.blogspot.sg/search/label/Bread

 

 

 

Bacon and Mushrooms Pasta

Simple ingredients – great flavour

I like to use linguine for this dish, but spaghetti works fine too. Garlic’s optional, and I got pre-sliced button mushrooms because they were on sale.

In goes the bacon into a non-stick frying pan.

I rinsed the bacon to get rid of the excess salt, then snipped them directly into the frying pan with a pair of kitchen scissors.

Add in a bruised garlic.

I got the idea for this recipe from Nigella – one of my favourite chefs in the world. The dishes she cook are often fuss-free and she’s always so… relaxed and composed! The recipe that I adapted was her Linguine with Garlic Oil. I watched in on TV a very long time ago and have been trying to perfect the dish since then.

Fry the bacon till it’s nice and crisp, meanwhile, get a pot of water boiling.

Remove the bacon and get the mushrooms going. Cook the pasta at the same time.

Cook until the mushrooms have shrunk in size.

I think at this point some people will like to add some dry white wine into the mushrooms – it’s all personal preference, but I’ve never added it because I never have white wine in my pantry.

Simmer until the liquid has reduced by half.

Undercook the pasta by 1 minute, drain and dump it back into the pasta pot.

In goes the bacon bits…

… And the mushrooms and all of the lovely mushroom juices. Toss and serve immediately.

Bacon and Mushrooms Pasta (serves 4)

 

You’ll need:

1 garlic clove
250 grams streaky bacon
250 grams fresh button mushrooms, sliced
350 – 400 grams linguine
Olive oil
Butter
Dry white wine (optional)
Dried herbs (optional)
Salt and freshly ground black pepper

 

Method

Peel the garlic clove. Place your knife flat on top of the garlic clove and whack it (not too hard) so that the garlic is bruised but (ideally) still stays in one piece.

 

Fill a pasta pot with water and bring it to boil. Add in 1/2 tablespoon of table salt to every 1 litre of water.

 

Dice the bacon and place it in a non-stick frying pan with the garlic. Drizzle with a little olive oil (about 1 teaspoon) and fry the bacon on medium to medium-low heat until the bacon is nice and crispy. Season with freshly ground black pepper. Drain the bacon on a paper towel, reserving the bacon fats. Discard the garlic.

 

Using the same frying pan (no need to clean it), add in 1 tablespoon of bacon fats and 1 tablespoon of butter. When the butter has melted, add in the sliced button mushrooms.

 

By now, the water should be boiling, add in the linguine. Keep the water boiling and stir the linguine occasionally. Cook until the pasta is al dente.

 

Cook the mushrooms until they have reduced in size. Add in the dry white wine (about 1/4 cup) if using. Simmer the mushrooms until they are tender and the mushroom juices have reduced by half. Season with a little bit of salt (do not add too much as the bacon bits are salty) and freshly ground black pepper. Add in the dried herbs if using (I used 1 teaspoon of dried basil).

 

The pasta should be cooked by now – reserve a cup of pasta water and drain the pasta. Return the pasta into the pasta pot and add in the bacon and mushrooms – juice and all. Spoon in one to two tablespoonfuls of bacon fats and toss everything together – adding more bacon fats or pasta water if necessary – until the whole dish is lubricated and smooth.

 

Serve immediately.

 

Notes and variations:

• When I have parsley on hand, I will just snip in a few for extra flavour and colour.
• Add in some peas / broccoli florets / asparagus into the pot of pasta water minutes before the pasta is cooked. Drain and proceed.

http://foodiebaker.com/2012/02/06/bacon-and-mushrooms-pasta/

Cheese-less Crust-less Quiche

 

Combine milk and eggs, then pour on top of filling.
Sprinkle with pepper and parsley flakes if desired.

Bake at 170*C for 25 min.
Carefully remove from bowl and cool on a wire rack for about 5 min.
Serve while still warm to hungry tummies, in the hope that they won't realise that the dish is missing some cheese.


http://thebatterbaker.blogspot.sg/2012/04/cheese-less-crust-less-quiche.html

Macaroni Gratin

Macaroni Gratin

Serves 6-8

Base
450 g	elbow macaroni
120 g	lightly smoked slab bacon, cut into 1/4-inch dice
2 tablespoons	olive oil
White sauces
60 g	Butter
60 g	all-purpose flour
5 cups	whole milk
40 g	grated Parmesan cheese
80 g	grated Gruyère cheese
1½ teaspoons	salt
½ teaspoon	Pepper
Topping
60 g (or enough to cover the top)	grated Gruyère cheese

Method

1. Preheat the oven to 400°F (200°C).

2. Cook the macaroni according to the directions on the package. Drain, toss with the olive oil, and set aside in a large mixing bowl.

3. Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.

4. In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.

5. In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, Gruyère, and the salt and pepper, and stir until the cheese has completely melted.

6. Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish, sprinkle the Gruyère on top. Bake in the oven for 25-30 minutes, until the top is golden and crunchy.

http://dailydelicious.blogspot.sg/2008/04/macaroni-gratin.html

Easy Cabbage & Ham Egg Pancake (Step-by-Step Photos)

Ingredients:
3 frozen prata (I used Fairprice house brand which is smaller and thinner)
¼ - 1/3 cabbage (cut into strips)
2pcs ham (cut into strips)(I used black pepper chicken ham)
1 egg
1 tbsp light soy sauce
Pinch of pepper
Little oil/butter/margarine for frying

Method:
Mix all ingredients (except frozen prata) and set aside. The mixture should be quite “dry”, add more cabbage if you still can see the beaten egg.

Brush a thin layer of oil/butter/margarine on a non-sticky pan (this just need to be done once for the first pancake), add frozen prata (do not thaw) and pan-fry over low heat till semi transparent.
Add cabbage mixture on top.
加入高丽菜等材料在煎饼上。

Using a turner to push any extra beaten egg onto the prata.

Pan-fry over low heat until the side of the prata puffs up.


Turn over and press with a turner.

Pan-fry till the cabbage is cooked (depends on individual preference. I prefer soft cabbage, thus, I fried for longer time).

Serve hot. You may have it plain or eat with your preferred sauce. I served with chili sauce.


http://angelcookbakelove.blogspot.sg/2010/12/easy-cabbage-ham-egg-pancake-step-by.html

Ham and Cheese Quiche

Ham and Cheese Quiche

• Skill Level: Beginner

Recipe shared by Molly Tay

Ingredients
Puff pastry for the base
300g milk
375g eggs
350 dairy cream (like Emborg found in supermarkets or Millac from Phoon Huat)
salt & pepper to taste
Shredded Cheese (Pizza Plus)

Filling
1 big yellow onion
5-6 slice ham of your choice
6-8 buttons mushroom of your choice

Method
Fry the onion with mushroom, ham n black pepper.
Then add the cream is 300g milk, 375g egg n 350g dairy cream plus salt n pepper.
Mix all well.
Then u place the filling into the shell follow by shredded cheese ( use the pizza plus) then pour the cream
Fill till the top n bake till brown at 180deg.

http://munchministry.com/recipe/ham-and-cheese-quiche/