Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza

odl goats ch pizza 21816

Ingredients

175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil

Filling

400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.

Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza

Baked Egg with Spinach: Kevin Dundon

kevin dundon baked eggs

Food on RTÉ
@RTEfood

An easy and nourishing way to start your day.
Baked Egg with Spinach: Kevin Dundon
An easy to make dish, perfect for lunch or a quick supper

rte.ie

An easy to make dish, perfect for lunch or a quick supper

Ingredients

  • 400 g spinach, thick stalks trimmed
  • 25 g butter, softened
  • salt and black pepper
  • 100 g goats’ cheese
  • 4 tblsp cream
  • 4 eggs

Method

  1. Preheat the oven to 190oC/375oF/gas mark 5.
  2. Put the spinach into a large saucepan, cover with a lid and cook for about
  3. 2–3 minutes until the spinach is wilted.
  4. Drain the spinach well, pressing out all excess water, then return it to the pan with about a quarter of the butter, stirring until the spinach is glistening.
  5. Butter 4 ramekins and then sprinkle some salt and black pepper into them.
  6. Divide the spinach between the ramekins and then add the goats’ cheese and cream.
  7. Break an egg into each, top with a slice of butter. Bake for 10–15 minutes, until the eggs are just set. Serve immediately.

Notes

Kevin says, “This easy-to-make dish makes the perfect lunch or quick supper. I love the flavour of the lovely organic St. Tola goats’ cheese, but you can use whatever goats’ cheeses are local to you. Some toasted slices of French stick or bread would make a great addition.”

Baked Egg with Spinach: Kevin Dundon

kevin dundon baked eggs

Food on RTÉ
@RTEfood

An easy and nourishing way to start your day.
Baked Egg with Spinach: Kevin Dundon
An easy to make dish, perfect for lunch or a quick supper

rte.ie

An easy to make dish, perfect for lunch or a quick supper

Ingredients

  • 400 g spinach, thick stalks trimmed
  • 25 g butter, softened
  • salt and black pepper
  • 100 g goats’ cheese
  • 4 tblsp cream
  • 4 eggs

Method

  1. Preheat the oven to 190oC/375oF/gas mark 5.
  2. Put the spinach into a large saucepan, cover with a lid and cook for about
  3. 2–3 minutes until the spinach is wilted.
  4. Drain the spinach well, pressing out all excess water, then return it to the pan with about a quarter of the butter, stirring until the spinach is glistening.
  5. Butter 4 ramekins and then sprinkle some salt and black pepper into them.
  6. Divide the spinach between the ramekins and then add the goats’ cheese and cream.
  7. Break an egg into each, top with a slice of butter. Bake for 10–15 minutes, until the eggs are just set. Serve immediately.

Notes

Kevin says, “This easy-to-make dish makes the perfect lunch or quick supper. I love the flavour of the lovely organic St. Tola goats’ cheese, but you can use whatever goats’ cheeses are local to you. Some toasted slices of French stick or bread would make a great addition.”

Tomato & Goats Cheese Tart

What you need:
150g/5oz Odlums Cream Plain Flour
1 medium Potato, cold & mashed
1 Onion, finely chopped
1 teaspoon dried Thyme
75g/3oz Butter
450g/1lb Tomatoes, thickly sliced
1 tablespoon Red Wine Vinegar (optional)
125g/4oz Soft Goats Cheese or Cheddar, cut in chunks
A little Olive Oil

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease a 9”/23cm round baking sheet.
  2. Melt 25g/1oz of the butter in a small pan and fry onion until beginning to brown. Add in half the thyme.
  3. Place flour and remaining butter in a bowl and rub in until it resembles breadcrumbs.
  4. Add the onion and juices from the pan, and the mashed potato.
  5. Mix to form a soft dough, then spread out onto prepared baking sheet.
  6. Arrange tomatoes on top of dough, drizzle with vinegar (if used) and sprinkle with remaining thyme. Place pieces of cheese on top and drizzle over the olive oil.
  7. Place in preheated oven and bake for 35-40 minutes.

Note

Serve with a simple green salad

Baked Egg with Spinach: Kevin Dundon

kevin dundon baked eggs

Food on RTÉ
@RTEfood

An easy and nourishing way to start your day.
Baked Egg with Spinach: Kevin Dundon
An easy to make dish, perfect for lunch or a quick supper

rte.ie

An easy to make dish, perfect for lunch or a quick supper

Ingredients

  • 400 g spinach, thick stalks trimmed
  • 25 g butter, softened
  • salt and black pepper
  • 100 g goats’ cheese
  • 4 tblsp cream
  • 4 eggs

Method

  1. Preheat the oven to 190oC/375oF/gas mark 5.
  2. Put the spinach into a large saucepan, cover with a lid and cook for about
  3. 2–3 minutes until the spinach is wilted.
  4. Drain the spinach well, pressing out all excess water, then return it to the pan with about a quarter of the butter, stirring until the spinach is glistening.
  5. Butter 4 ramekins and then sprinkle some salt and black pepper into them.
  6. Divide the spinach between the ramekins and then add the goats’ cheese and cream.
  7. Break an egg into each, top with a slice of butter. Bake for 10–15 minutes, until the eggs are just set. Serve immediately.

Notes

Kevin says, “This easy-to-make dish makes the perfect lunch or quick supper. I love the flavour of the lovely organic St. Tola goats’ cheese, but you can use whatever goats’ cheeses are local to you. Some toasted slices of French stick or bread would make a great addition.”