This recipe is borrowed and adapted from my favourite food blogger in Paris David Lebovitz . Its a great winter pudding and its gluten free which is handy if you are that way inclined. Unfortunately its not particularly healthy so one must exercise restraint.
This recipe serves 4 but you can easily halve it or double it depending on your numbers.
Ingredients:
90g butter
150 g dark chocolate
1 1/2 tsp cinnamon
1/2 tsp chilli powder
2 eggs
6 tbsp sugar
Melt butter and chocolate together in a bowl. You can do this in a double broiler over the stove or if you are lazy like me then in the microwave. Melt in 1 min bursts, mixing in between until butter and choc are soft and then mix to melt down and combine without burning either- the hot butter will quickly melt the chocolate. Add the spices to the mixture.
In a separate bowl mix eggs and sugar with an electric beater on high for 5 mins until the mix becomes really fluffy and voluminous Pour 1/3 of egg mix into the choc mixture and fold until you have a solid lighter brown colour. Then pour this mixture into the the rest of the egg mixture and fold until just combined and you have a solid colour. Its important to fold and not mix as this is what gives the pudding height.
Pour into 4 ramekins or teacups and place on a baking tray.
Bake in an oven heated to 190 degrees for 20 mins. You should have a cracked crispy top but the side should still be gooey.
A (mainly) food blog. This is a collection of all my favourite (tried and tested) recipes and some other projects I have done. All recipes will be linked to www.foodblog.co.nz where my co-collaborators T'nealle and Jasper have added theirs too. I hope you enjoy them and may your culinary ventures fare well!
Sunday, May 12, 2013
Courgette, Feta and Sundried Tomato Calzones
Pizza pies!!!
Courgette, Feta and Sundried Tomato Calzones
Makes 4.
Pizza dough*:
2 c pizza** or high grade white flour.
1/2 tsp salt
1tsp sugar
2tsp yeast
2 tbsp oil
1c warm water
Combine dry ingredients in a bowl. Make a well in the middle, add warm water and oil and mix. Add more flour or water as you need to make a firm dough consistency.
Turn out onto a flour surface and knead for 10 mins.
Leave to rise for min 30 mins. If you want the dough to be really chewy you can leave it for up to 12 hours in the fridge to slow rise. Just before you roll it out give it one final knead to really get those glutens stretching.
*This can also be made in a bread make under the pizza setting.
**Using a pizza flour which is high protein will make your dough just like your favourite pizza place's. You can buy pizza four grade 0 or 00 from most Mediterranean food stores. (unless you;re into dominoes, in which case this is all wasted on you)
When the dough is ready, cut into 4 balls, and roll into circles.
Filling:
2 courgettes grated
100 g feta
1/4 c sundried tomatoes sliced
1/2 c regular cheese
pinch of salt and lots of pepper
Combine filling ingredients in a bowl and put in fridge until dough is ready.
Spoon the mixture onto one side of the dough leaving 2 cm from the edge clear. wet your finger with water and run it along this edge border, to help the edges stick. Fold over the dough to make a crescent shape and press edges down witha fork. Stab the top 4-5 times with a fork so air can get out and your calzones won't explode!
Preheat oven to 220 degrees celsius If you have a pizza stone, you can place it in the oven during preheat- this will give the bottom a nice crispiness. Otherwise you can use a baking tray.
When the oven is hot, drop your calzones on the heated stone or tray.
Bake for 10 min or until bottom is solid- use a wooden spatula to lift them and check.
Let sit for 2 mins or so once you of oven so fillings can set and you don't burn yourself when you eagerly bite into it!!!
Courgette, Feta and Sundried Tomato Calzones
Makes 4.
Pizza dough*:
2 c pizza** or high grade white flour.
1/2 tsp salt
1tsp sugar
2tsp yeast
2 tbsp oil
1c warm water
Combine dry ingredients in a bowl. Make a well in the middle, add warm water and oil and mix. Add more flour or water as you need to make a firm dough consistency.
Turn out onto a flour surface and knead for 10 mins.
Leave to rise for min 30 mins. If you want the dough to be really chewy you can leave it for up to 12 hours in the fridge to slow rise. Just before you roll it out give it one final knead to really get those glutens stretching.
*This can also be made in a bread make under the pizza setting.
**Using a pizza flour which is high protein will make your dough just like your favourite pizza place's. You can buy pizza four grade 0 or 00 from most Mediterranean food stores. (unless you;re into dominoes, in which case this is all wasted on you)
When the dough is ready, cut into 4 balls, and roll into circles.
Filling:
2 courgettes grated
100 g feta
1/4 c sundried tomatoes sliced
1/2 c regular cheese
pinch of salt and lots of pepper
Combine filling ingredients in a bowl and put in fridge until dough is ready.
Spoon the mixture onto one side of the dough leaving 2 cm from the edge clear. wet your finger with water and run it along this edge border, to help the edges stick. Fold over the dough to make a crescent shape and press edges down witha fork. Stab the top 4-5 times with a fork so air can get out and your calzones won't explode!
Preheat oven to 220 degrees celsius If you have a pizza stone, you can place it in the oven during preheat- this will give the bottom a nice crispiness. Otherwise you can use a baking tray.
When the oven is hot, drop your calzones on the heated stone or tray.
Bake for 10 min or until bottom is solid- use a wooden spatula to lift them and check.
Let sit for 2 mins or so once you of oven so fillings can set and you don't burn yourself when you eagerly bite into it!!!
Saturday, May 11, 2013
Roasted Pumpkin and Feta Pasta
This is a quick and easy dish that exemplifies the silver lining of winter- winter vege!
2 c 1 cm cubed pumpkin
6 cloves garlic
1 tbsp rosemary
Oil
Salt and pepper
100g feta cheese
1/4 c chopped almonds or walnuts
2c pasta
Put pasta on to boil as per instructions on package.
pour pumpkin into a baking dish, add roughly chopped cloves of garlic and cover in oil. sprinkle rosemary, salt and pepper and mix it all so everything is covered in herbs and oil.
Grill at 200 degrees celsius until pumpkin is soft, should take about 15 min. Check every 5 min to prevent burning and give the pumpkin and mix so every side gets cooked. when the mix is almost done thrown in crumbled feta and the nuts, and let grill for another 5 min. This will soften the feta and make it like a creamy sauce.
When its done, pour into the pot with the drained pasta and mix. This should end up coating the pasta but still have chunks of pumpkin.
Quick and easy and delicious!
2 c 1 cm cubed pumpkin
6 cloves garlic
1 tbsp rosemary
Oil
Salt and pepper
100g feta cheese
1/4 c chopped almonds or walnuts
2c pasta
Put pasta on to boil as per instructions on package.
pour pumpkin into a baking dish, add roughly chopped cloves of garlic and cover in oil. sprinkle rosemary, salt and pepper and mix it all so everything is covered in herbs and oil.
Grill at 200 degrees celsius until pumpkin is soft, should take about 15 min. Check every 5 min to prevent burning and give the pumpkin and mix so every side gets cooked. when the mix is almost done thrown in crumbled feta and the nuts, and let grill for another 5 min. This will soften the feta and make it like a creamy sauce.
When its done, pour into the pot with the drained pasta and mix. This should end up coating the pasta but still have chunks of pumpkin.
Quick and easy and delicious!
Grilled Vege Risoni Salad
Risoni or Orzo is tiny rice shaped pasta. Its kinda a mind-fuck cause you think it will be ricey but its actually pasta. But it makes for delicious salads! This one has grilled vege and basil for a Mediterranean flavour.
1.5 c risoni
4 c water
Salt or vege stock
1 large courgette
1 large red pepper
2 tomatoes
olive oil
salt and pepper
10 basil leaves
1/4c almonds
50g shaved parmesan
Boil water and add salt or stock (I use stock for more flavour but salt is fine too). Add risoni once boiling and boil like pasta. Should be al dente within 7-9 minutes, stir occasionally to stop them sticking to the bottom of the pot. When done pour into a seize and let them drain over the pot.
Meanwhile, chop veges into 1 cm sized pieces. (I cut the tomatoes into 8ths, and the courgettes into 1 cm slices and then cut those in half)
Lay in a baking dish and douse in oil, salt and pepper. Grill until the veges are slightly charred.
Pour risoni into a medium salad bowl and add grilled veges and any juices that are in the pan. Sliced basil into strips and add to the salad. Roughly chop the almonds and sprinkle them in. Add shaved parmesan. Add a little more olive oil, lots of pepper and salt if needed and mix.
Voila! Quick easy and tasty salad that can be a meal in itself!
1.5 c risoni
4 c water
Salt or vege stock
1 large courgette
1 large red pepper
2 tomatoes
olive oil
salt and pepper
10 basil leaves
1/4c almonds
50g shaved parmesan
Boil water and add salt or stock (I use stock for more flavour but salt is fine too). Add risoni once boiling and boil like pasta. Should be al dente within 7-9 minutes, stir occasionally to stop them sticking to the bottom of the pot. When done pour into a seize and let them drain over the pot.
Meanwhile, chop veges into 1 cm sized pieces. (I cut the tomatoes into 8ths, and the courgettes into 1 cm slices and then cut those in half)
Lay in a baking dish and douse in oil, salt and pepper. Grill until the veges are slightly charred.
Pour risoni into a medium salad bowl and add grilled veges and any juices that are in the pan. Sliced basil into strips and add to the salad. Roughly chop the almonds and sprinkle them in. Add shaved parmesan. Add a little more olive oil, lots of pepper and salt if needed and mix.
Voila! Quick easy and tasty salad that can be a meal in itself!
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