Young Chef recycles his left over dough, saving some serious "dough" in the meantime

Sept. 5, 2011 - PRLog -- A young chef from Northumberland read a recipe book on bread baking. He was so inspired by the recipe that he started his own online recipe book to share great tips and tricks with anyone and everyone who will listen (or read).

He uses an extra wet dough, which "keeps in the fridge for a few weeks, and gets a more intense flavour every day" says Dominc, 23. When Dominic wants to bake, or make a meal, he tears a bit of his lovely dough off and puts the rest back in the fridge.

A few weeks ago, he watched how "Britain's best amateur bakers" failed with making quiches and thought there must be an easier way....

Dominic found a way: using dough from his master recipe, he tears a bit off, rolls it out nice and flat, cuts it to rectangles about palm sized and pushes into muffin moulds. He then fills these moulds with his signature recipes and bakes in the oven.

"I wanted baking to be easy, who has time to make an egg custard these days" says Dominic, so he devised a more simple way to make the quiche:
Fill 6 muffin moulds the following mixture:
2 beaten eggs
1/2 cup of milk
handful of your favourite chopped vegetables
handful of cheese

Bake in a 190C preheated oven for about 10 minutes. Done!

Dominic is about making food tasty but simple so we don't succumb to the shelves of salt and transfats that face us today.

I'm sure we'll be seeing more of his tasty recipes in years to come!


http://www.ezrecipe.co.uk/2011/09/quiche-without-crust-re...