1、Sticky onion & sausage pizza

Use ciabatta bread mix as an easy homemade pizza dough - top with balsamic onions, spinach and sausage meat for a quick weeknight dinner

Sticky onion & sausage pizza recipe

Ingredients

Method

Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.
  • To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.
  • Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces – do not knock the dough back or it won’t hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.

  • https://www.truecookbook.com/recipe/sticky-onion-sausage-pizza-9985/

    2、Sticky cider & mustard sausage wheel with box grater salad

    Spiral your chipolatas into a cartwheel and serve with a celeriac, carrot, beetroot and apple slaw- best enjoyed outdoors
    Sticky cider & mustard sausage wheel with box grater salad recipe

    Ingredients

    Method

    1. Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.
    2. Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.
    3. To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.

    3、Sausage & tomato pizza

    Sausages make a quick and flavoursome topping for this no-fuss family favourite
    Sausage & tomato pizza recipe

    Ingredients

    • 1 tbsp olive oil
    • 1 large red onion, peeled and finely sliced
    • 2 garlic cloves
    • 5 tbsp passata
    • pinch sugar
    • 1 large (25cm) pizza base
    • 2 sausages, cut into thin slices
    • 50g grated cheese (any kind)
    • handful basil, optional

    Method

    1. Heat oven to 220C/fan 200C/gas 7. Heat the olive oil, then fry the onion and garlic until softened, about 5 mins. Season the passata with a pinch of sugar, salt and pepper.
    2. Put the pizza base onto a baking sheet and spread over the passata, leaving a border around the edge. Top with the onions, sausages and, finally, the cheese. Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

    4、Sticky onion & cheddar quiche

    A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea
    Sticky onion & cheddar quiche recipe

    Ingredients

    • 25g butter
    • 500g small onion, (about 5 in total), halved and finely sliced
    • 2 eggs
    • 284ml pot double cream
    • 140g mature cheddar, coarsely grated
    • 280g plain flour, plus extra for dusting
    • 140g cold butter

    Method

    1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
    2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
    3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
    4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
    5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

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