ham and prosciutto

Quicker (and cheaper) than ordering takeaway, this simple dough is a game-changer for pizza fans.

RecipeTin Eats’ 30-minute no-yeast pizza will change your life

tomato passata

tomato paste

¼ tsp caster sugar

salt

tsp extra virgin olive oil

Preheat oven to 230C fan-forced (250C conventional). Place a shelf in the top quarter of the oven.

To make the pizza sauce, mix the ingredients together in a small bowl and set aside.

To make the pizza dough: In a food processor bowl, add the flour, baking powder, salt and sugar and pulse twice using the standard S blade. Add the water and olive oil and blitz on low for 40 seconds – the ingredients will come together into a shaggy ball. 

Roll out the dough: Sprinkle the benchtop with half of the extra flour and scrape the dough out of the food processor bowl onto the bench. Sprinkle with the remaining extra flour and shape the dough into a ball. It should be soft and elastic and not stick to your hands, but it will not be completely smooth like yeast dough. Roll out into a 30cm round.

Assembling the pizza base: Spray a pizza tray (preferably one with holes, which creates a crisper base) or a baking tray with olive oil and transfer the dough to the tray. Use your fingers to stretch the dough outwards from the centre to fill the tray to the edge. Avoid pinching the edges (to ensure puffy crust!)

Top and bake: Top the dough with pizza sauce, leaving a 2cm margin around the edge. Add the toppings in the order listed and spray the exposed crust edge with olive oil spray.

Bake for 12 minutes, until the edges are crisp and golden. Cut and serve immediately.

Known as “mock hare” in Danish, this meatloaf covered with bacon and served with a simple gravy is a timeless and comforting meal.

Adam Liaw’s Danish meatloaf

breadcrumbs

milk

bacon

pork

minced beef

cold butter, grated

onion,

garlic cloves,

tbsp parsley

tbsp finely shredded dill

nutmeg

eggs

Heat your oven to 180C fan-forced (200C conventional). Combine the breadcrumbs and milk in a large bowl and stand for a minute to allow the bread to absorb the milk. Roughly chop two of the bacon rashers and add the chopped bacon to the bowl alongwith the pork and beef mince, butter, onion, garlic, parsley, dill, nutmeg and eggs. Season well with salt and black pepper. Mix lightly (no need to knead!) until the ingredients are combined.

Place a sheet of baking paper in the base of a roasting tin and form the mixture into a loaf shape on top of the paper. Lay the remaining rashers of bacon over the top of the loaf, tucking the ends under to hold them in place. Bake the meatloaf for 90 minutes, finishing under a hot grill to brown the bacon. Remove from the oven and allow to stand for at least 15 minutes.

Place the gravy powder in a small saucepan and add a cup of cold water a little at a time, whisking to a smooth consistency. Add the cream, dark soy sauce and tomato sauce, place the saucepan over medium heat and bring to a simmer, reducing until it reaches the consistency of thick gravy. Slice the meatloaf and serve with the gravy.

Part Japanese and part Swiss, this fusion dish puts a European twist on Japan's famous savoury pancake, okonomiyaki.

Okonomirosti

potatoes,

cabbage

ear corn, kernels stripped

vegetable oil

grated cheese

1.&nbsp;Mix together the grated potato, onion, cabbage, corn and bacon, and season with salt.

2.&nbsp;Heat a 26&nbsp;centimetre skillet or frying pan over medium heat and add the oil. Place half of the potato mixture into the pan all the way to the edge and scatter with the cheese. Top with the remaining mixture. You don&apos;t need to press the mixture down. Cook for 10 minutes then place a plate larger than the pan upside down on top of it. Invert the pan and plate to remove the rosti to the plate, then slide the rosti back into the pan so that the browned side is now facing upwards. Cook for a further 10 minutes until the rosti is crisp and browned on both sides.

3.&nbsp;Remove the rosti from the pan onto a serving plate. Mix together the ingredients for the sauce and brush over the rosti. Drizzle with Japanese mayonnaise and scatter with chives to serve.

Spread a picnic rug or set up an outdoor table and celebrate spring with this gorgeous asparagus and bacon quiche.

Mark the change of season with RecipeTin Eats’ spring fling asparagus quiche

(1¼ cups) plain flour

½ tsp cooking salt

unsalted butter, cold, cubed

½ tbsp ice-cold water (plus more if required)

To make the shortcrust pastry, pulse the flour, salt and butter in a food processor 10 times or until it looks like breadcrumbs. With the motor running on low, pour the water into the tube feeder, then blitz on high for 30 seconds or until it turns into a ball of dough (see note). Pat the dough into a 2cm thick disc, wrap it in cling wrap and refrigerate for 1 hour.

Prepare the asparagus by setting aside 7 whole stalks and chopping the rest into 5mm pieces. Cut 50g of the bacon into 2cm x 1cm pieces and chop the remaining 150g into 1cm dice.

Preheat the oven to 180C fan-forced (200C conventional). 

To make the filling, melt the butter in a non-stick frying pan over medium-high heat. Cook the 2cm bacon pieces until golden then remove to a plate lined with paper towels using a slotted spoon. Set aside. In the same pan, cook the onion, garlic and remaining bacon for 2 minutes, until the onion softens. Add the chopped asparagus and cook for 2 more minutes, stirring. Transfer the mixture to a bowl lined with paper towels and leave to cool.

To make the custard mixture, place the eggs, milk and cream in a large bowl and whisk to combine. Season with salt and pepper. Set aside.

To cook the pastry case, remove the dough from the fridge and roll into a 27cm round on a lightly floured work surface. Carefully fit it into a 23cm quiche pan without stretching or pulling the pastry (see note). Trim away any overhanging pastry.

Prick the base of the pastry lightly 30 times with a fork. Cover with 2 large pieces of baking paper arranged in an X and fill with baking beads, raw chickpeas or dry beans. 

Bake for 20 minutes, then remove from the oven. Reduce oven temperature to 160C fan-forced (180C conventional) and carefully remove the paper and baking beads using the overhanging paper, then bake the pastry for another 10 minutes until light golden. 

Remove the pastry case from the oven and turn the oven back up to 180C fan-forced (200C conventional). Place the prepared pastry case and tin on a baking tray.

To assemble and bake, scatter the bacon and asparagus filling evenly across the pastry base, then top with cheese. Carefully pour in the custard mixture without dislodging the asparagus and bacon mixture and place the whole asparagus stalks on top. Scatter on the larger pieces of bacon. 

Bake for 35-40 minutes until the top is light golden. The centre should still be slightly jiggly. Remove from the oven and rest the quiche for 10 minutes before removing from the pan. Cut into wedges and serve.

This classic Chinese dish is practical, affordable, quick and easy to make. Although it is "simple" in its ingredient list and technique, it is a fantastic dish to learn some very important and basic Chinese cooking skills.

Kylie Kwong's everyday fried rice recipe

free-range eggs

red onion, finely diced

tsp diced ginger

tsp diced garlic

coriander

2 rindless bacon rashers, finely diced

rice

onions

soy sauce

¼ tsp sesame oil

coriander leaf to garnish (optional)

Serve with Kylie Kwong's (optional)

1. Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.

2. Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots, stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.

3. Add rice to the wok with spring onions, soy sauce, sesame oil and reserved omelette and stir fry for two minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve garnished with coriander.

Serve as a meal for four or as part of a shared meal for four to six. Try serving it with Kylie Kwong&apos;s&nbsp;&nbsp;(optional)

■ Fried rice is a great dish to make from leftover rice. Freshly cooked rice is also fine to use when making fried rice. Fried rice is also delicious when eaten cold! I love the subtle scent of Jasmine rice and I like to use medium-grained rice. Yet any rice is fine for this recipe.

■ Slice and dice your ingredients up as finely as possible so you end up with a whole lot of interesting, textural, tasty bits. Season your rice well, so it is flavoursome and moreish. This recipe is really like a basic fried rice – you can add to it however you like and make up your own version. Add in one tablespoon of the suggested soy sauce first, then add the rest if necessary. It will all depend on the saltiness of your bacon and your taste preferences.

■ Serve with a side of chilli: combine in a small bowl, one large red chilli, finely sliced with three tablespoons light soy and serve alongside your fried rice.

■ Stir-fry about 600 grams worth of peeled, roughly chopped king prawn meat until almost cooked through, then put this on top of your cooked fried rice.

■ Instead of using bacon, you could also use diced Chinese barbecued pork for extra flavour and caramelisation.

■ For vegetarians, substitute the bacon with one cup of fresh bean sprouts. Cook the bean sprouts at the same time I have instructed to cook the bacon, using the same method. Garnish the fried rice with one cup of finely sliced Chinese white cabbage and fresh Asian herbs (including round leaf mint, sweet Thai basil, Vietnamese mint). This vegetarian option may need more flavour, seeing we have omitted the salty bacon, so I suggest you definitely serve this version with the chilli-soy dipping sauce.


I have this salad on high rotation. The dressing is creamy, but lightened by the addition of yoghurt.

Adam Liaw’s avocado and prosciutto salad

mayonnaise

yoghurt

Dijon mustard

lemon juice

honey

salt and pepper, to season

baby cos lettuce, leaves

avocado,

cherry tomatoes, halved

¼ red onion,

prosciutto

parmesan,

Combine the mayonnaise, yoghurt, mustard, lemon juice and honey in a bowl and season well with salt. Add plenty of black pepper and mix well.

Arrange the lettuce leaves on a plate and top with the avocado, cherry tomatoes and onion. Drizzle liberally with the dressing, add the prosciutto, grate over plenty of parmesan and finish with more freshly ground black pepper.

I find slicing very, very therapeutic. But if you don't have the patience feel free to chop the potatoes as if you were making roast potatoes and simply scatter over the sliced pepperoni. Though, by lovingly shoving it in the potato, you get the crunch on top then the soft meat and potato underneath, which is rather spectacular and highly recommended.

Pepperoni hasselback potato traybake

1kg new potatoes,

pepperoni slices,

olive oil

tbsp balsamic glaze

oregano

buffalo mozzarella (or any mozzarella you can get your hands on)

basil leaves,

Gently push individual pepperoni halves into the slices in the potatoes. Place the potatoes in a large baking dish and drizzle over the olive oil. Roast for 30 minutes. Turn down the heat a touch if the pepperoni is taking on too much colour too quickly.

Meanwhile, place a saucepan over medium heat. Add the  or  sauce (or tomato passata or chopped tomatoes), balsamic glaze and dried oregano. Simmer relatively vigorously for 30 minutes while your potatoes are having their initial roast.

Pull the potatoes from the oven and gently pour over the tomato sauce, pouring it in and around the potatoes rather than over the top, to prevent burning.

Return to the oven and cook for an additional 30 minutes, rotating halfway through. The rate at which the sauce reduces varies between ovens, so keep an eye on it as it cooks. You want the sauce to reduce and the tops of the potatoes to be completely crisp.

For the last 5 minutes of cooking time, open the oven door and place the torn pieces of mozzarella on top of and around the potatoes. Cook until the cheese is bubbling and slightly crisp. Remove from oven, season with salt and pepper and scatter with basil leaves. Serve piping hot.

Top 7 ham and prosciutto recipes from across the web

The most viewed ham and prosciutto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

RecipeTin Eats’ 30-minute no-yeast ...

Adam Liaw’s Danish meatloaf

Okonomirosti

Mark the change of season with Reci...

Kylie Kwong's everyday fried rice r...

Adam Liaw’s avocado and prosciutto ...

Pepperoni hasselback potato traybak...

Top 7 ham and prosciutto recipes from across the web

The most viewed ham and prosciutto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

RecipeTin Eats’ 30-minute no-yeast ...

Adam Liaw’s Danish meatloaf

Okonomirosti

Mark the change of season with Reci...

Kylie Kwong's everyday fried rice r...

Adam Liaw’s avocado and prosciutto ...

Pepperoni hasselback potato traybak...

The most viewed ham and prosciutto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine