Veggies On The Counter

White Bean and Leek Cakes Cooking Recipe - Yummy Recipe Find Here!!!

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You know the phrase “Don’t judge a book by its cover”. The same principle can be applied to food – there are dishes that don’t necessarily look good (like black bean soup or chilli, for instance) but do taste amazing.

On my laptop, there’s a folder with all the recipes from the blog, organized by categories. Inside that folder, there’s one titled “?” where I keep the recipes I’m not exactly sure if I should post up here.  More often than not, those recipes fit into the “ugly-but-oh-so-tasty” category that I mentioned above. There’s the tempeh and mushroom loaf, a version of greek baked beans, and a couple others. They were a nightmare to shoot and I always think they deserve a second chance (photography wise) but, for that to happen, I have to make them again.

The recipe I’m about to share was just an inch away from going into the “?” folder.  I took lots of pictures of it, from different angles and with different plates, but only managed to get two or three that I think are just ok. Part of the reason for that is because this is a recipe that has its roots on the british classic bubble and squeak, a dish well known for its lack of sexiness. In this version, white beans replace the potatoes for a kick of protein, and leeks are used instead of greens just because it was what I had around. The patties come together almost effortlessly and do deliver a lot on the tasting front. Don’t sweat trying to make them look perfectly shaped, though – this is meant to be a simple, uncomplicated dish, where the hearty and rustic flavours are all that matters.

White Bean and Leek Cakes

Fenna
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Course Cakes
Servings 6

Ingredients
  

  • 2 large / 250 g leeks, white parts only
  • 450 g cooked white beans (canned is fine)
  • 3 large garlic cloves, finely chopped
  • 1 small bunch / 15 g parsley, finely chopped
  • salt and black pepper to taste
  • 1 tablespoon olive oil plus more forseasoning the pan

Instructions
 

  • Cut the leeks in half and wash the halves thoroughly to remove any dirt. Cut each half into thin half moons.
  • In a frying pan over medium heat, add 1 tablespoon of olive oil, the leeks, garlic and parsley. Cook for 5minutes or until the leeks are soft.
  • Transfer the leeks to a large bowl. Add the white beans and mash everything together with a potato masher (don’t overdo it and leave some parts just barely broken down for a bit of texture).  Season the mixture with a bit of salt and lots of freshly cracked black pepper.
  • Clean the pan in which you have cooked the leeks with kitchen paper towels. Add a generous glug of olive oil to the pan, making sure it covers its surface, and turn the heat on medium. Shape the white bean and leek mixture into patties and add them to the pan. Season each cake with a bit more salt and cook for 5 to 7 minutes on each side, or until golden brown (I like mine almost on the verge of being burnt). Serve with pickled cucumber, mustard, fried capers or whatever you fancy.
Keyword White Bean and Leek Cakes Recipe

Black Bean Stew with Winter Vegetables and Tahini Cooking Recipe!

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Stews and soups are the things I like to eat the most during the winter. They’re warm, filling and a meal on their own. This black bean stew came to live as an attempt to clean the fridge. There were a couple of turnips hidden in one of the lower shelves, a cauliflower head that had been lying around for about a week, and a big bowl in which some black beans were soaking. I cooked the beans and decided to pair them with the veggies, and hence a big pot of black bean stew was born.

This stew is similar, in concept, to this one, but its flavour profile is remarkably different. The addition of cumin and coriander seeds and smoked paprika add depth and personality to it. If you don’t have smoked paprika around you can sub regular paprika instead, even though you’re going to miss that singular smoky-capsicum flavour.

In the last post, I totally forgot to wish you a great new year (my apologies!).  I have set big goals, both personally and professionally, for 2014, and I’m working hard to achieve them. I hope you’re motivated to accomplish your own goals as well, and I hope this year will bring you tons of great moments and projects. (Delayed) happy new year to you all (:

Black Bean Stew with Winter Vegetables and Tahini

Fenna
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Course Side Dish
Servings 6

Ingredients
  

  • 1 large / 230g onion, finely chopped
  • 2 tablespoons olive oil
  • 5 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • ¾ teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 teaspoons cumin seeds, lightly crushed
  • 1 tablespoon coriander seeds, lightly crushed
  • 1 small bunch / 15 g coriander stalks, finely chopped
  • 3 bay leaves
  • 1 medium bunch / 250g of kale, hard stems and stalks removed and roughly chopped
  • ½ medium size /400g butternut squash, peeled and cut into cubes the size of your thumb
  • 1 small head / 200g cauliflower, cut into medium-sized florets
  • 1 large or 3 small /250g turnip, peeled and cut into thumb size cubes
  • 3 cups / 525g cooked black beans
  • 1 ½ cups tinned tomatoes
  • 2 ½ cups low sodium vegetable stock
  • 3 tablespoons dark tahini
  • salt to taste

Instructions
 

  • In a large pot over medium heat, sautée the onion, garlic and chilli in the oil for 2-3 minutes or until the onion is soft and translucent. Add the smoked paprika, thyme, coriander and cumin seeds and coriander stalks to the pot. Cook for 1 or 2 additional minutes.
  • Add all the veggies to the pot – kale, butternut squash, cauliflower and turnip(s) – cover with the tinned tomatoes and stock and cook, covered and over low-medium heat, for 30 to 40 minutes. Check every 15 minutes or so – the vegetables should be tender but not too soft and mushy. Have a taste and lightly season the stew with salt.
  • Take ½ cup of the stew broth and add it to a bowl. Add the tahini and whisk everything together until you get a creamy mixture. Add this mixture back to the pot and cook, uncovered and over medium heat, for additional5 minutes.
Keyword Black Bean Stew with Winter Vegetables and Tahini Recipe

 

White Bean and Roasted Garlic Tartines with Wilted Greens Recipe!

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My favourite sources of plant-based proteins are, without doubts, beans and legumes. I’ve been eating them in abundance since I was a kid (usually in the form of soups) so they’ve never been things I’ve had to learn to like. Part of the reason why I prefer legumes over soy-based products such as tofu, for protein, is because they bring more variety of textures and flavours to the dinner table. Chillis, hearty stews, dips… there’s a whole world of possibilities with beans (and there are quite a lot different varieties to try). Besides, they’re minimally processed, something tofu isn’t.


Casseroles/stews and dips have been my favourite ways of eating beans. White beans work particularly well in veggie dips as they get really soft and smooth when blended. Plus, their taste isn’t particularly strong or dominant, so you can play around quite a bit and combine them with a lot of different ingredients (another favourite of mine is the white bean and miso combo). As far as the greens go, I used both spinach and Japanese greens in here. They were simply and quickly (no longer than 2 minutes) sautéed with garlic and olive oil and added atop of the toast for a bit of bitterness. You’ll probably end up with more bean dip than you’ll actually need for the toasts – the leftovers keep well in the fridge for a week and are really great smeared on savoury pancakes and/or as a filling for lettuce wrappers.

White Bean and Roasted Garlic Tartines with Wilted Greens

Fenna
This Recipe for White Bean and Roasted Garlic Tartines with Wilted Greens brings a variety of textures and flavours to the dinner table.
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Snack
Servings 3

Ingredients
  

For the white bean and roasted garlic dip:

  • 1 large garlic head / 70 g, top sliced off
  • 1 ½ cups cooked white beans (canned is fine)
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

For the wilted greens:

  • 250 g spinach or Japanese greens or, as I used, a mixture of both in equal parts
  • 1 big garlic clove, minced
  • 2 teaspoons olive oil
  • 1 pinch red pepper flakes
  • salt to taste
  • lots of freshly grated nutmeg
  • 4 to 6 slices of a good, whole grain bread

Instructions
 

  • Pre-heat the oven to 180º.
  • Grab a piece of aluminium foil (15 by 15 centimetres is more than enough) and add a drizzle of olive oil over it. Place the garlic head, cut side down, over the foil and add a pinch or two of salt. Wrap the foil around the garlic head and put it in the oven, in the middle rack. Roast for 30 to 40minutes.
  • In the bowl of a food processor, combine the white beans, salt, dried thyme, black pepper, lemon juice and olive oil. Squeeze the roasted garlic cloves out of their skins and add them to the bowl. Process everything until very smooth.
  • In a cast iron pan over medium heat, add the garlic, olive oil and red pepper flakes and fry for no longer than 30 seconds. Add the greensand gently stir everything together so that the greens get evenly wilted. Cook the greens no longer than 2 minutes and, at the very last moment, add freshly grated nutmeg.
  • In a separate pan, toast the slices of bread.
  • Spread a layer of the bean mixture over the bread slices and add the greens on top. Drizzle a bit more olive oil over each toast, if desired, and eat immediately.
Keyword White Bean and Roasted Garlic Tartines with Wilted Greens Recipe

Millet Breakfast Bowl | Millet Healthy Yummy Simple Breakfast !

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Even though I have a few favourite foods and I’m, at times, fixated over some specific ingredients (this time around, pomegranates is what I’m obsessed with), I pretty much like to vary what I eat. I do not usually plan what I’m going to have; I’d rather go to the market and, based on what I find and seems to be the freshest produce, I make my own choices.

However, this “go with the flow” attitude doesn’t apply to breakfast. For breakfast, I almost always have oatmeal porridge with raw cacao and a sliced banana. When I say “almost always” I actually mean I’ve been having this very same breakfast, everyday, for almost 3 months in a row. Coming from a person who’s pretty curious when it comes to try plant-based foods and ingredients, this is a bit embarrassing. However, having acknowledged that, I’ve been trying to be a bit less predictive when it comes to breakfast fares. This millet bowl, even though sharing the same spirit as my dearest oatmeal porridge (creaminess, warmth…), is a totally different thing. Its flavour profile reminds me, somehow, of Halva, the greek dessert, because of the nuts and dried fruits. It’s sweet, creamy, comforting… and pretty much everything I crave in the cold autumn mornings.

I already have a couple more ideas for different breakfasts on my mind and, as this blog is lacking breakfast foods, I’m eager to share a couple more with you in the meantime. I’ll also come back soon with a few Christmas-inspired recipes. (;

Millet Breakfast Bowl

Fenna
This recipe for Millet Breakfast Bowl is a perfect simple and healthy breakfast with rich Millet which improves heart health
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, deseart
Servings 5

Ingredients
  

  • 200 g  / 1 cup millet
  • 1 tablespoon olive oil
  • 45 g / ¼ cup dried apricots, chopped
  • 35 g / ¼ cup golden raisins
  • 1 big handful /35 g walnuts , finely chopped
  • 1 strip of lemon or orange rind
  • 500 ml / 2 cups unsweetened almond milk
  • 125 ml / ½ cup water 
  • 80 ml / 1/3 cup brown rice syrup
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions
 

  • In a medium sized pot, over medium heat, heat the olive oil. Add the millet and fry it in the oil, stirring constantly, until golden brown(about 3-4 minutes).
  • Add the cinnamon, lemon or orange rind and salt to the millet, followed by the almond milk and water. Bring the mixture to a boil, and once boiling, decrease the heat to medium-low. At this point, add the brown rice syrup, apricots, golden raisins and walnuts and give everything a good stir. Cook over low heat for 20-25 minutes. It’s ready as soon as the mixture is soft and creamy.
  • Serve and eat while warm, with an extra drizzle of brown rice syrup, a few more walnuts and some pomegranate seeds.
Keyword Millet Breakfast Bowl Recipe

Black Bean and Red Pepper Burgers: Low Carb Veggie Burger Recipe!!

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If you check this blog regularly, chances are you’ve probably noticed that I have a soft spot for veggie burgers. Out of the 62 recipes posted to date in here, 6 of them consist of some sort of patties – and being honest, I think there will be a lot more to come. What I mostly like about veggie burgers is that you can play around with ingredient and flavour combinations – mixing spices, nuts, whole grains, legumes and vegetables – and end up with a protein-packed component of a dish. When paired with a salad of sorts, they make quite a satisfying meal.

This burger in particular came out of the need to clean up the fridge: there was this neglected pepper in the bottom shelf that would go bad in a matter of days, halves of onions wrapped up in parchment paper for a supposed later use, a nearly empty large jar of olives… I could go on. I strongly encourage you to give these a try as they have a contrast of flavour and texture – soft and salty olives / crunchy and nutty seeds – that really seals the deal for me.

When it comes to serve them, this time around I thought of something different from “the classic” – in between two pieces of bread – and came up with the idea of wrapping the patties in thin slices of grilled eggplant. The eggplant adds extra moisture and a distinct smoky flavour that I’m particularly fond of. In case you want to up the patties’ (already high) protein content, an open-faced “sandwich” made with grilled Portobello mushrooms – just like this one – would be an excellent choice.

Black Bean and Red Pepper Burgers

Fenna
This recipe for Black Bean and Red Pepper Burgers is a gluten free, low card, veggie burger which is one of my favorite burger I had ever eat
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Snack
Servings 2

Ingredients
  

  • 2 large onions / 300g / 2 cups, finely chopped
  • 1 medium sized red bell pepper / 220g / 1 cup, finely chopped
  • 1/2 teaspoon salt
  • 2 large garlic cloves, finely chopped
  • 1 teaspoon coriander seeds, lightly crushed in a mortar and pestle
  • 1 ½ teaspoons cumin seeds, lightly crushed in a mortar and pestle
  • 2 tablespoons olive oil
  • ¼ teaspoon smoked paprika (1/2 teaspoon if using regular paprika)
  • 240 g / 1 ½ cups cooked black beans, rinsed and drained
  • 60 g / ½ cup buckwheat flakes (you can substitute with rolled oats)
  • 55 g / 1/3 cup green olives, coarsely chopped
  • 40 g / 1/3 cup sunflower seeds
  • 1 big handful chopped coriander

Instructions
 

  • Heat a large skillet over medium-high heat. Add the sunflower seeds and toast them for 3 to 4 minutes, or until they’re golden brown and smell fragrant.
  • In the same skillet you used for toasting the seeds, add the finely chopped garlic cloves, coriander and cumin seeds, smoked paprika and olive oil. Cook the spices and garlic over a medium-high flame for 1 minute.
  • Add the onions, pepper and salt to the skillet, give it a good stir, and turn the heat down to medium-low. Cover the skillet with a lid and let the mixture cook for about 15 minutes, or until the onion and pepperbits are soft and slightly caramelised. You should check the skillet every 5minutes to avoid burning the mixture – if the latter seems dry, add up to 2tablespoons of water each time you check it out.
  • Once the onion mixture has been cooked and cooled down, add half of it to the bowl of a food processor. Add the beans as well. Pulse a few times, or until you get a sticky but consistent paste.
  • Transfer the bean and onion mixture to a bowl. Add the buck wheat flakes and incorporate well using a wooden spoon. Add the chopped green olives, toasted sunflower seeds and coriander as well. Mix again. You’ll end up with a slightly moister mixture, but it should still be possible to make patties out of it. To make the job easier, wet your hands with cold water and shape the mixture into 6 burgers (or more, depending on the size you choose).
  • Heat 1 tablespoon of oil, over a medium flame, in a large skillet. Add the patties and cook them for 3-4 minutes on each side. Serve with your favourite condiments and fixings or as suggested above.
Keyword Black Bean and Red Pepper Burgers Recipe

Chocolate Cardamom Tarts | Yummy Chocolate Cardamom Recipe!

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I had the idea for this recipe on my mind for a few weeks now, but was holding back to try it out because sweet goods “don’t really suit my style”. Chocolate desserts, in particular, are far from being my forte. Don’t get me wrong though, I think this one is a great dessert. For chocolate fans. I mean, not the milk-chocolate-candy-bar ones, but for those who appreciate chocolate’s bitterness and more authentic flavour. Let’s say the hardcore fans.

Cardamom is one my favourite spices (followed by cinnamon) and I recently found out it pairs incredibly well with chocolate. These two, coupled together as a filling for a nutty crust, give the little tarts a lot of depth and intensity in flavour. Having said that, and even though this recipe only makes four small tarts, you’ll probably be fine, as I was, with only half of one.  A couple specifics: the crust used in here is gluten-free, and because gluten-free doughs tend to be temperamental and hard to work with, you won’t need to roll it, but to press it directly into the tart shells. It won’t look as perfect as if it was rolled but, really, there’s no need to complicate things unnecessarily and only for the sake of presentation…

You might also realise this recipe doesn’t call for any sugar and for me it’s fine as is. However, your taste buds are certainly different than mine and if you find the filling too bitter, one or two tablespoons of coconut sugar or other sweetener of your choice won’t hurt. Lastly, do add the flaky salt or fleur de sel on top of the tarts – it really makes a difference, as salt is known to work as chocolate’s flavour enhancer.

Chocolate Cardamom Tarts

Fenna
This Recipe for Chocolate Cardamom Tarts includes my favorite flavours, most loved chocolate and the pastry bring together yummy juicy tart
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Cakes, deseart, Snack
Servings 4

Ingredients
  

For the crust:

  • 70 g / ½ cup chestnut flour
  • 50 g / ½ cup hazelnut meal
  • ¼ teaspoon salt
  • 1 tablespoon flax seed meal
  • 60 ml / ¼ cup melted coconut oil
  • 2 tablespoons cold water

For the filling:

  • 6 cardamom pods, green shells removed and crushed in a mortar and pestle into a fine powder
  • 100 g / roughly ¾ cup 70% dark chocolate, cut into small pieces
  • 125 ml / ½ cup coconut milk
  • extra coconut oil for greasing the tins
  • cocoa powder
  • flaky sea salt or fleur de sel

Instructions
 

  • Pre-heat the oven to 175º/350ª degrees.
  • Sift the chestnut flour, hazelnut and flaxseed meals and salt into a bowl. Add the melted coconut oil and the water, and work the mixture with your hands until you get a firm dough. Divide the dough into 4equal portions.
  • Using a pastry brush, grease your tart tins with extra melted coconut oil. Press one piece of dough into one of the tart shells and, working with your hands, make it evenly cover its bottom and sides. Using a fork, pinch the dough a few times. Repeat this procedure with the remaining dough and shells.
  • Cover the pastry shells with greaseproof paper, fill it with baking beans or pie weights and bake blind for 15 minutes. After that time, remove the beans and paper and bake the tarts for additional 10 minutes, or until they’re golden brown.
  • In a small pan, heat the coconut milk with the ground cardamom until it almost starts to boil (don’t let it boil, though). Remove from the heat and add the chocolate. Stir around with a wooden spoon until the chocolate has fully melted. Let the mixture cool a bit, but not to the point of starting to set.
  • Divide the mixture evenly between the four tart shells. Let it set for 1 to 2 hours at room temperature. After that time, you can refrigerate the tarts for 1 additional hour if you prefer them cold (I actually ended up eating a forth of one at room temperature and enjoyed it). Unmold before serving and sprinkle with cocoa powder and flaky sea salt or fleur de sel.
Keyword Chocolate Cardamom Tarts Recipe

Summer Peach Pudding Recipe | Seasonal Fruits Simple Recipe

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What I’m about to say might sound a bit weird, especially coming for someone in her mid-twenties who lives relatively close to the sea, but, I do not like going to the beach. I don’t like walking on sand and lying down in a beach towel with the sun hitting my back. I’m also not a fan of swimming (nor I do know how to swim well), particularly when the sea is packed with people (and, this time of the year, it is most of the time). Having said that, summer isn’t the season I’ve been anxiously waiting for the whole year.

But, even thought warm weather (particularly when it’s above the 30 degrees) and salty water aren’t my cup of tea, I do love summer’s produce. Watermelon and peaches are amongst my favourite fruits and I seem not to get enough of them these days. Early in the week, I went to the market and those good looking peaches definitely caught my eye. I was probably too enthusiastic about them, having bought way more than I could realistically eat before they start to over ripe. Not wanting to turn on the oven to bake a peach tart (my original plan), a raw pudding was in order.

Now, everyone who’s into whole foods have probably already used chia seeds to make puddings – it’s quick, almost effortless, and fits into the healthy-guilt-free-dessert category. I kind of regret having arrived late at the chia pudding party, because I definitely didn’t expect this treat to taste so good. It’s the perfect summer dessert – light, fresh and fruity. Did I say it’s also ridiculously easy to make? All you have to do is to peel and cut a couple of peaches and mix them in a food processor with chia seeds and dates. Pulse a few minutes, refrigerate for 1 or 2 hours – so that the chia start doing their magic (aka absorbing the moisture and thickening things up) – and that’s about it. Next time around I’ll be using apricots instead of peaches, and maybe trying out a different version with frozen watermelon, for an even fresher and almost sorbet-like dessert. Wish you guys a great weekend! (:

Summer Peach Pudding

Fenna
Summer Peach Pudding is an easy recipe; all you have to do is to peel and cut a couple of peaches and mix them in a food processor and so on. It is a simple vegan recipe for summer
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Prep Time 20 mins
Total Time 1 hr 5 mins
Course pudding
Cuisine vegan
Servings 4

Ingredients
  

  • 3 large peaches or nectarines / 700 grams, peeled, cored, and cubed
  • 2 medjol dates, finely chopped
  • 55 g / 1/3 cup chia seeds
  • 1 vanilla bean, open lengthwise and seeds scraped (optional)

Instructions
 

  • Combine all the ingredients in the bowl of a food processor. Blend for a few moments or until smooth. Have a taste and, if it’s not as sweet as you’d like, add a few more medjol dates and blend again.
  • Transfer the pudding to small bowls or jars, refrigerate for2 hours, and serve. Garnish with extra chopped peaches if you like.
Keyword Summer Peach Pudding Recipe

Buckwheat and Hazelnut Pancakes- Healthy Buckwheat, Diary-Free

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I think I just found out the reason why I don’t normally post breakfast recipes in here. I love breakfast and, in fact, mornings are the time of the day when I feel the most hungry. However, shooting breakfast foods is, for me, a bit painful because that means I have to hold back my hunger and only eat after I’ve taken pictures of said foods (which can take a while).

After waking up and drinking a few glasses of water, I go into the kitchen and, usually, cook myself a big bowl of porridge. When I’m feeling lazy, granola with almond milk will do. I like routine and I’m pretty good at sticking to it, so my breakfast doesn’t vary much. Actually, and that might come as shock to some of you, I only tasted pancakes a few years ago, when this book came out and I tried its recipe (which I highly recommend) for the well known breakfast treat. This time around, though,  I decided to create a pancake recipe following my own instinct. I’m not quite sure that was a good idea: my early attempts didn’t come out well, so I kept trying through the whole last week and ended up eating pancakes for breakfast for the most part of it.

There’s no actual science behind making pancakes and you can definitely adjust the process a bit to your own liking. There are people who prefer theirs  fairly thick, while others might like them more on the thinner side. I fit into the former category. For this recipe, and in order for the pancakes to have a good height, I used a metal ring so that the batter didn’t spread to the sides. This is, of course, an optional extra step. For serving, I topped mine with a raspberry-date compote I’ve made early last week, but they do taste heavenly with just a good drizzle of maple syrup on top.

Buckwheat and Hazelnut Pancakes

Fenna
This recipe for Buckwheat and Hazelnut Pancakes is the one I tried for the first time which is quick and easy recipe with healthy buckwheat
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course cookies, Snack
Servings 4

Ingredients
  

  • 50 g / 1/2 cup hazelnut meal
  • 120 g / 3/4 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon coconut sugar
  • 310 ml / 1 1/4 cups oat milk (or any other dairy-free milk)
  • melted coconut oil for greasing the skillet

Instructions
 

  • Add all the ingredients (except the oat milk) to a bowl and mix well. Slowly pour in the oat milk and whisk to combine. You’ll get a fairly thick batter, which is what you’re looking for.
  • Using a pastry brush, grease a large non-stick skillet with the melted coconut oil. Turn the heat to medium and, when the pan is hot, drop for each pancake 3 to 4 tablespoons of the batter. Cook the pancake for 2 to 3minutes or until its top has just started to set. With a spatula, turn it over and cook for one additional minute.
  • Repeat the process with the remaining batter. Make sure you grease the pan with additional coconut oil each time you drop the batter into the skillet. Serve the pancakes with agave nectar or maple syrup or, as shown above, with a raspberry-date compote and banana slices.
Keyword Buckwheat and Hazelnut Pancakes Recipe

Blueberry Coconut Cake | Soft Yummy Blueberry Coconut Juicy Cake

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When God gives you blueberries…. you either a) eat them in one sitting on a particularly lazy Sunday night (as if they were popcorn), or b) drag yourself into the kitchen and, despite the hot temperature (the thermometer has been reaching – and even passing – 30º degrees these days) decide to bake a blueberry cake. After giving the issue some thought and, frankly, not without a few doubts, I went with the last option.

I haven’t baked anything with any sort of berries before, mostly because I can’t help myself from eating them in their natural state, as they taste so incredibly good when in season (as now). However, I most say, if you’re going to make this cake you’re into something. Because, that night, I didn’t bother to check up online recipes and ratios for this particular baked good, I approached it in the same way I work with savoury foods – tasting as I go, paying attention to the amount of liquid added in order to reach the right batter’s consistency…. that sort of intuitive thinking.

I know (as we all do) that berries love coconut, so that really was my starting point. The cake is full with blueberries (that you could easily substitute with raspberries or blackberries), not too sweet, and with that nutty-crunchy finish that gives it character and an extra boost of flavour. Now, you guys can definitely call me inconsistent – I deserve the title – because I’ve been saying way too many times that baking is not my cup of tea but, honestly, and what I’m about to say is quite a statement, this is probably the best and most accomplished sweet treat I have ever made and shared on this blog.

Just a little last note: you can definitely serve the cake with some coconut whipped cream on the side. I don’t have a particular recipe for it but this is how I generally do it: freeze, upside-down, a can of coconut milk for a few hours; open the can, pour the creamy part into a bowl (discard the liquid), add a sweetener (I usually go with agave) and maybe the seeds of half a vanilla bean, mix everything together, et voilà!

Enjoy the summer, do not forget the sun protection cream, and eat your berries (they’re full of antioxidants and other good things that google will be more than happy to tell you). 😉

Blueberry Coconut Cake

Fenna
If you’re going to make this Blueberry Coconut Cake you’re into something. Because this recipe is something which is delicious and healthy
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Cakes, deseart, Snack

Ingredients
  

For the dry mixture:

  • 1 ½ cups / 180g brown rice flour
  • ½ cup / 40 g desiccated coconut
  • ¾ cup / 80 g quinoa flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • zest of one lemon

For the wet mixture:

  • ¼ cup / 60 ml melted coconut oil
  • 1/3 cup /55 g coconut sugar
  • ¼ cup / 60 ml agave nectar
  • 2 tablespoons flaxseed meal mixed, in a bowl, with ¼ cup /60 ml water
  • 1 ½ cups / 375 ml light coconut milk

For the  topping:

  • ½ cup / 52 g coarsely ground walnuts
  • ½ cup / 40 g desiccated coconut
  • 2 tablespoons coconut oil
  • 4 tablespoons coconut sugar, divided
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 cups / 290 g blueberries
  • extra coconut oil, for greasing the cake pan

Instructions
 

  • Pre-heat the oven to 180ºc /350 F. Grease a square 20×20 cm pan with melted coconut oil. Set aside.
  • In a medium sized bowl, mix the topping’s ingredients, adding only two tablespoons of coconut sugar instead of the four written above(you’ll use the remaining two tablespoons later).
  • Sift the dry ingredients into a large bowl. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture over the dry one and mix slowly until everything’s well incorporated and you end up with a slightly thick batter.
  • Pour half of the cake batter into the bottom of the pan. Addone cup of blueberries on top, making sure to distribute them evenly. Add theremaining half of cake batter, followed by the last layer of blueberries. Tofinish things off, cover the cake with the coconut-walnut topping.
  • Bake the cake, in the pre-heated oven, for 45 minutes. After that time, take the cake out of the oven and scatter the remaining two tablespoons of coconut sugar on top of it – make sure you cover all the cake’s surface with the sugar, so that you end up with a crisp and caramelised layer. Return the cake to the oven for an additional 5 minutes. Once done, let it cool to room temperature, cut into squares and serve. Even though I like to eat it plain, it goes particularly well with coconut whipped cream.
Keyword Blueberry Coconut Cake Recipe

Carrot and Tahini Muffins | Easy Yummy Cake Recipe!

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Some of my culinary experiments don’t turn out as well as I thought they would, either by lacking flavour and/or photographic charisma. Lately, there were at least three dishes I conceptualized, took notes of and photographed, but ended up not posting up here because, well, they weren’t good enough. A weird tasting celeriac and roasted garlic soup, a watery korma, some herb crusted tempeh that turned out too dry after being baked… I’m well familiar with failure and I’m not defeated by it, as I try to evaluate what went wrong, what could have I done better, and so on – the worst part is, I guess, to actually eat those not so well succeeded attempts.

So, when things go wrong, I turn to what I know it’s good – and I’m here talking about these carrot and tahini muffins. I have a (healthy) obsession with tahini. I just love it. I always keep a jar of it in the fridge and another one in the pantry. I have the nasty habit of opening up the tahini jar, take a teaspoon of it, top it up with a few drops of agave nectar, and in it goes. These muffins are dense and nutty in flavour, punctuated by shreds of carrot and toasted sesame seeds. They’re the perfect accompaniment for a cup of tea in the mid-afternoon when, sometimes, that sugar cravings just start to pike up.

Carrot and Tahini Muffins

Fenna
This Carrot and Tahini Muffins is a delicious moist cake with suitable for snack, deseart or breakfast loaded with vitamin rich carrot
Print Recipe Pin Recipe
Cook Time 14 mins
Course Breakfast, Dessert, Snack
Servings 5

Ingredients
  

Dry mix:

  • 1 cup / 140 g buckwheat flour
  • 1 cup / 120 g brown rice flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 tablespoons toasted sesame seeds

wet mix:

  • 1 tablespoon flax seed meal mixed with 5 tablespoons water
  • 1 cup / 250 ml unsweetened nut milk (I used almond milk)
  • ½ cup / 135 g dark tahini
  • ¾ cup /  185 ml agave nectar
  • 1 cup / 108 g shredded carrots (about 1 large carrot)
  • melted coconut oil or sunflower oil to grease the muffintins

Instructions
 

  • Pre-heat the oven to 175º/350ºF. Grease with sunflower oil or melted coconut oil 8 muffin tins.
  • In a large bowl, sift the flours, baking powder, baking soda, salt and cinnamon. Add the sesame seeds and stir well to combine.
  • In another bowl, whisk together the flax seed mixture, nut milk, tahini and agave nectar, until well incorporated.
  • Add the wet mixture to the dry ingredients stirring well to combine. Finally, add the grated carrots.
  • Pour the mixture into the greased muffin tins. Bake in the oven for 20 to 25 minutes (mine took exactly 23minutes). Let the muffins cool a bit in the tins before unmolding and transferring them to a cooling rack. Eat!
Keyword Carrot and Tahini Muffins Recipe

Slow Roasted Tomatoes + Arugula-Tarragon Pesto over Socca Recipe

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Chickpea flour has to be one of my favourite gluten-free flours out there. It has a lot of character (don’t even try tasting it raw, by the way) but it is, at the same time, very versatile. I make crêpes with it, savoury pancakes, use it in small amounts in cake batters (its high protein content mimics that of eggs, making it the perfect egg replacer) and many other preparations.

It wasn’t long ago that I’ve heard of socca, a chickpea flatbread typical of Nice, France. I came across a recipe for it in Ottolenghi’s Plenty, but haven’t tried it out as it called for egg whites. However, and after some research on the internet, I found out that most socca’s recipes don’t use eggs at all, requiring only three basic ingredients (chickpea flour, water and salt) and, optionally, a few dried herbs and olive oil. In this recipe, I used za’atar to flavour the batter because it goes well with the pesto and all, but you could definitely build different flavour profiles by adding different spices and herbs.

Regarding the slow roasted tomatoes: I quite like raw tomatoes, but I like them even more when slow roasted. They’re sweet and tangy at the same time and can totally transform an otherwise boring leafy salad into something out of this world.

The recipe(s) for the slow roasted tomatoes and the pesto make way more than what you will need for this particular dish but that’s the point, really, so that you have plenty to play around and use in different meals (salads, sandwiches, and so on).

Slow Roasted Tomatoes + Arugula-Tarragon Pesto over Socca

Fenna
The recipe for the slow roasted tomatoes and the pesto make way more than what you will need for this particular dish but that’s the point, really, so that you have plenty to play around and use in different meals
Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 5

Ingredients
  

slow roasted tomatoes:

  • 1 kg / 15 medium sized vine ripened tomatoes, quartered
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 4 garlic cloves, lightly crushed

Arugula-tarragon pesto:

  • 40 g / 1/3 cup laminated almonds, preferably toasted
  • 30 g / ½ cup packed arugula
  • 30 g / ½ cup packed arugula
  •  1 teaspoon salt
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 60 ml / 1/3 cup olive oil

socca:

  • 130 g / 1 cup chickpea flour
  • 1/2 teaspoon salt
  • 1 ½ teaspoons za’atar
  • 250 ml / 1 cup water
  • 1 teaspoon olive oil, to grease the pan
  • extra arugula and silvered almonds, to assemble

Instructions
 

  • Pre-heat the oven to 140 C / 284 F. Line a large baking tray with greaseproof paper. Add the tomatoes, salt, olive oil, balsamic vinegar and garlic to a bowl and mix to combine. Arrange the tomatoes, cut side up, on the baking tray and slow roast for 1 ½ to 2 hours. They’re done when wilted and lightly brown around the edges.
  • For the pesto, finely chop, separately, the almonds, arugula and tarragon. Mix everything together in a bowl and add the salt, garlic clove, lemon juice and olive oil. Mix well to combine. Have a taste and adjust the seasonings if needed be. Alternatively, and instead of chopping up the ingredients by hand, you can use a food processor to blend them up.
  • Raise the oven temperature to 200 C / 390 F.
  • Sift the chickpea flour, salt and za’atar to a bowl. Slowly pour in the water, whisking vigorously to avoid any lumps. Let the batter sit, covered, for 30 minutes to 1 hour at room temperature.
  • In the meantime, grease one 25 cm / 10 inch round baking dish with olive oil and put it in the middle third of the oven for at least 10minutes. After that time take, very carefully, the pan out of the oven and pour the batter into it. Return the pan to the oven for 20-25 minutes, or until the chickpea pancake is golden brown on top. You can finish it (as I did) on the broiler for the last 5 minutes of cooking to encourage even browning.
  • To assemble, cut the socca into 4 or 6 equal slices. Spread the pesto on each of the slices, add a generous amount of arugula on top as well as 2 to 3 tomato quarters. Drizzle a bit more pesto on top of the tomatoes and finish off with plenty of toasted silvered almonds.
Keyword Slow Roasted Tomatoes + Arugula-Tarragon Pesto over Socca Recipe

Mung Bean and Kale Stew with Miso | Healthy Cooking!!

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Miso is the kind of ingredient you either love or hate. There’s no middle ground. I strongly believe that those who don’t like it should give it a second chance, as it can be used in a lot of savory dishes and sauces (don’t restrict its use only to soups, please). It sure has a great deal of health properties too – as with all fermented foods, it’s loaded with enzymes and beneficial bacteria – and I’d like to think that a stew like this is one is a wonderful way of eating (and enjoying) this beautiful live ingredient.

I had high hopes of trying to make my own, following the recipes provided by this book, but after getting acquainted with the whole process, I easily gave up. It’s a slow process – miso should ferment from six months to a year –, which has made gain a whole new respect for the art of fermenting foods. There are a lot of types of miso. I’m not going to go deep into that – I also don’t have the knowledge to – but, basically, what you want for this dish is a mild variety, savory but with tiny hints of sweetness. The longer the miso is fermented the stronger and saltier it will taste, so you want to choose a type that’s light brown in color. I used mugi miso in here, a variety made of barley and soya beans – it’s the one I find the most versatile and not overpowering in flavor.

Mung Bean and Kale Stew with Miso

Fenna
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Course Side Dish
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium sized onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 big piece of ginger / 50 g, peeled and finely grated
  • 260 g kale, coarsely chopped
  • 270 g cherry tomatoes, cut the larger ones in half but leave the smaller whole
  • 1 cup / 200 g mung beans
  • 3 bay leaves
  • 4 cups / 1 litre stock or water
  • 4 tablespoons mugi miso

Instructions
 

  • In a large sauce pan, heat the olive oil, onion and garlic over medium heat. Sautée for 5 minutes or until the onion has softened.
  • Add the cherry tomatoes to the pan and crush them lightly with the help of a wooden spoon, so that they release their juices. Add the bay leaves, kale and mung beans, followed by the stock. Raise the heat to high and bring the mixture to a boil. Once boiling, decrease the heat to low, cover the pan, and let the stew cook for 30 to 35 minutes, or until the beans are thoroughly cooked and the kale is tender.
  • After that time, take out the lid and let the stew cool down for 5 minutes – you’re going to add the miso to the pan and you don’t want to ruin its health properties by heating it up excessively.
  • In a medium sized bowl, add the 4 tablespoons of miso. Then, gently pour ½ cup of the stew’s liquid over the miso and whisk everything together until you get a sauce-like mixture with a smooth consistency. Add the miso mixture back to the pan and mix well to incorporate. Serve with cooked quinoa, crunchy bread, or simply topped up with plenty of roasted almonds.
Keyword Mung Bean and Kale Stew with Miso Recipe

Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes Recipe!

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I frequently spot asparagus in supermarkets and groceries stores, but they’re so expensive around here that I tend not to buy them. Plus, they usually come from very far away, which means long airplane travels and refrigeration time. I often wonder how long they have been harvested, and as much as I like eating them, that thought keeps me away from bringing them home. However, the other day I spotted locally sourced fresh asparagus and, knowing they’re in season, I prepared a simple and practical dish with this spring treat. The thing with asparagus is that you don’t want to overcook them as well as masking their flavour by combining them with a hundred different ingredients. With that in mind, this recipe came to live. The sunflower sauce is creamy and delicate in flavour making  a perfect match for the grilled asparagus. I have a recipe for gram crêpes deep in the archives but, as I’m too lazy to check it out and because it’s a simple one to write down, I’m reposting it here again. Hope you enjoy this one, I’ll be coming back soon. (;

Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes

Fenna
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Course Appetizer, Breakfast
Servings 2

Ingredients
  

  • 1 bunch / 300g asparagus, trimmed
  • olive oil
  • salt

For the sunflower seed sauce:

  • ¼ c. / 35 g sunflower seeds
  • ¼ c. / 65 ml hot water
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • freshly ground black pepper

For the gram crêpes:

  • ¼ c. / 35 g gram flour
  • ½ c. /125 ml warm water
  • ¼ teaspoon salt
  • olive oil

Instructions
 

  • For the sauce, add all the ingredients to the bowl of a food processor. Process on high speed for 1-2minutes or until the sauce gets a fairly smooth consistency. Add more hot water if you want to thin it out a bit and adjust the seasonings to your liking.
  • To grill the asparagus, start by brushing a griddle pan with olive oil. Turn the heat to medium-high and when the pan is hot, but no smoking, add the asparagus. Sprinkle them with sea salt and grill for 3-5 minutes on each side or until they get visible grilling marks. Set aside.
  • For the gram crêpes, mix all the ingredients (except the olive oil) in a bowl. Whisk until you get a thin batter with no visible lumps. In the meantime, and using a pastry brush, grease non-stick frying pan and heat it to medium heat. When the pan is hot, but not smoking, add 1/3 cup of the gram batter to it, making sure it evenly covers the bottom of the pan. Cook for 2-3 minutes on each side, being careful not to break the crêpe when turning it over. Add the remaining 1/3 cup of batter to the pan and repeat the proceeding.
  • To assemble, arrange the asparagus on a plate, spoon the sauce over them and serve the gram crêpes on the side.
Keyword Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes Recipe

A Purple Salad | Healthy And Tasty Purple Salad Recipe!!

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My friend Ana‘s favourite colour is purple. The other day I was driving back home from her place and stopped at this little grocery store. I was into buying some vegetables for lunch and, subconsciously thinking about the conversation we had about colour that day, I decided to bring home, amongst other things, a purple cabbage. Purple cabbage isn’t the kind of vegetable I eat much. I love cabbage and cook it often but, for some reason, I’ve never cared much for the purple variety. However, after making this salad I guess that is about to change. The cabbage is “cooked” in a garlicky and vinegar-y dressing and the toasted nuts add a nice contrast thanks to their depth and earthiness. I didn’t add any fresh herbs to the whole thing because I didn’t have any at hand, but you can definitely finish it off with some finely chopped parsley or coriander. When it comes to salads, I usually think “The simpler, the better”. Work with a few ingredients, cut them appropriately, make a slighty more acidic/vinegary dressing and you’re good to go. And in case you want to know, I’ve already decided what my next “purple experiment” will be: sauerkraut.

Purple Salad

Fenna
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Course Salad
Servings 4

Ingredients
  

  • ½ medium sized / 300 g purple cabbage
  • ½ red onion / 80 g, thinly sliced
  • 3 tablespoons / 30 g toasted peanuts (or walnuts), coarsely chopped

For The Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 big piece / 15 g of fresh ginger, grated
  • 1 garlic clove
  • 1 teaspoon agave nectar
  • zest of one orange

Instructions
 

  • Remove the cabbage’s outer and tougher leaves. Then, cut the cabbage in half and remove its white stalk. Cut each half into paper thin slices. Transfer the shreds of cabbage to a large bowl.
  • Now, it’s time to make the dressing. Add all the dressing’s ingredients (except the ginger) to a bowl and whisk to combine. Finely grate the ginger and squeeze it over the bowl (you’re not going to use the pulp). Add the sliced onion to the bowl with the dressing and let it sit, covered and at room temperature, for at least 15 minutes. The dressing will “cook” the onion making it softer and sweeter to the palate.
  • Add the dressing and onion to the bowl with the shredded cabbage. Using your hands, massage the salad for at least 3 minutes or until its volume reduces by half. Serve immediately sprinkled with coarsely chopped peanuts or walnuts (preferably toasted).
Keyword Purple Salad Recipe

My Take on Harira | Healthy Yummy Harira Cooking Recipe !!

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When I was a kid (probably 6 or 7 years old) my parents took me on a road trip to the south of Spain. Eventually, after hours and hours of driving under a massive sunlight, we arrived at Gibraltar (which technically is a British territory). Since we were so close to the north of Africa, I proposed we could go to Morocco, something that unfortunately didn’t happen as the plan was to stay for about a week in Málaga.

Flash-forward to date and I have yet to go to Morocco. Until then, I will try to continue to bring Morocco to me by exploring its cuisine and making my own versions of dishes such as tagine and harira. The latter – a chickpea and lentil soup – is traditionally made with meat (which I obviously don’t consume) and, sometimes, rice and vermiccilli noodles. The soup is cooked for a long period of time – sometimes over an hour – and thickened up with a couple tablespoons of flour, almost verging on a hearty stew. It is a one pot meal, and what a delicious and filling one… I’ve been having Harira for dinner for the last couple of days and I can tell for sure it is the best lentil-based soup I have ever made. Its heart-warming nature makes it just the perfect meal for the few cold winter nights we still have ahead.

Harira

Fenna
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Course Appetizer, Soup
Servings 8

Ingredients
  

  • ½ cup / 95 g dried chickpeas, sorted, soaked overnight, rinsed and drained
  • 1 cup / 215 g puy lentils
  • 3 tablespoons olive oil
  • 1 medium onion / 1 cup / 130g finely chopped
  • 3 garlic cloves, peeled and finely sliced
  • 2 medium carrots / 1 cup / 130 g cut into small cubes
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons cumin seeds, coarsely pounded in a mortar
  • ½ teaspoon freshly ground black pepper
  • a pinch of red pepper flakes
  • 1 can / 2 cups / 450 ml canned tomatoes, liquidized in a food processor
  • 5 ½ cups water
  • 1 ½ teaspoons sea salt
  • 1 tablespoon cornstarch
  • 2 lemons, quartered

Instructions
 

  • In a large pot over medium heat add the oil, onion, garlic, carrots, cinnamon, ginger, crushed cumin seeds, pepper and pepper flakes. Sauté for 5 minutes or until the onion has softened. If the mixture seems dry and the spices start to stick to the pot, add up to ¼ cup of water to loosen things up a bit.
  • Add the liquidized canned tomatoes, chickpeas and 5 cups of water to the pot. Turn the heat up to medium-high and let the liquid come to a boil. Once the liquid is boiling, lower the heat to low, cover the pot with a lid and cook for 30 minutes.
  • After that time, add the puy lentils and cook, covered, for another 30minutes.
  • In the meantime, in a small bowl, combine the cornstarch with ¼ cup of water. Stir well so that the cornstarch dissolves completely.
  • At the very last minute of cooking, add the salt as well as the cornstarch mixture to the soup. Give it a good stir with a wooden spoon (it will thicken up a bit thanks to the cornstarch), have a taste and adjust the seasoning. Serve in large bowls, adding a splash of lemon juice to each individual serving.
Keyword Harira Recipe

Snow Pea and Roasted Almond Pesto - Healthy and Easy Recipe!!

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The other day I got a big bag full of spring goods from my aunt’s garden – it had snow peas, pea pods and fava beans (also still in their pods) in there. I sat down in front of the tv for a good hour peeling the pea and fava pods, and by the end of it there was this huge pile of green pods and a smaller one with the actual edible produce (that was eaten in the next two or three days). However, the bag also contained a considerable amount of snow peas (and, thankfully, those do not need to be shelled), and even though I love eating them the simplest way possible – sautéed for just a few minutes with garlic and olive oil – I felt I needed to do something a little bit different with them just for the sake of variety. And so this pesto recipe was born.

It’s as easy as it gets – mix a couple ingredients in the food processor, purée, season and enjoy. I prefer my almonds toasted (I think they’re more flavourful that way), but if you don’t want to turn on the oven just to toast them, you could use them in their natural state and still end up with a tasty, somewhat unusual, pesto. I brought some of it to a dinner party and we ate it over bread, crackers and even as a dipping sauce/paste to spring rolls but, really, you could do a whole lot of things with it – it’s excellent as pasta sauce, for instance.

Oh and last, but not the least: this blog is now on facebook. Go over there if you want to follow it as it is going to be updated regularly.

Snow Pea and Roasted Almond Pesto

Fenna
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Course Side Dish
Servings 2

Ingredients
  

  • 200 g snow peas
  • 1/3 cup / 55 g almonds with their skins on
  • zest and juice of one medium lemon
  • ½ cup / 125 ml extra virgin olive oil
  • ½ plus 1/8 teaspoons sea salt
  • 2 garlic cloves
  • a few sprigs of lemon thyme
  • Pre-heat the oven to 180ºc /350 F.

Instructions
 

  • Rinse the snow peas and, while trimming their ends, slide your finger along one side to remove any tough strings. Coarsely chop them.
  • Arrange the almonds evenly on a baking tray. Roast them for8 to 10 minutes or until golden brown. Set them aside to cool. When the almonds are cool enough to be handled, chop them coarsely.
  • Put all the chopped snow peas and almonds in the bowl of a food processor along with the other ingredients. Process for 1 to 2 minutes until smooth. Have a taste and adjust the seasonings if needed. Transfer the pesto to a large bowl and store in the fridge. Use within 2-3 days.
Keyword Snow Pea and Roasted Almond Pesto Recipe

Watermelon Gazpacho Recipe | How To Make Watermelon Gazpacho

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I haven’t been around for quite some time and that doesn’t come without an excuse: great amount of work and the consequent absence from the kitchen have slowed down my inspiration (and desire) to cook these days. Anyway, as I’m now officially on vacation, I’m slowly getting back on track. 🙂 Summer has arrived and cold soups have been in my daily menu quite often. Having heard about Watermelon Gazpacho before, I decided, this time, to give it a try, by combining the ingredients that are usually used when making gazpacho (minus the bread), plus the addition of watermelon. Simple, tasty and refreshing was the outcome. I encourage you to give this one a try, specially if you’re looking for light and summery soups. I like the concept  of using seasonal fruits in chilled soups, and I’m tempted to try a version of gazpacho with cherries (which I’ve seen online) as well as a chilled melon soup I’ve spotted while flipping through the pages of The Millenium Cookbook.

Watermelon Gazpacho

Fenna
I encourage you to give this one a try, specially if you’re looking for light and summery soups
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 min
Total Time 1 hr 30 mins
Course Soup
Servings 4 people

Ingredients
  

  • 3 cups (450 grams) seeded and diced watermelon
  • 3 medium sized tomatoes (about 1 1/4 cups or 300 grams),peeled, seeded and diced
  • 1 small cucumber (about 3/4 cup or 135 grams), peeled, seeded and diced
  • 1 small white onion (about 1/3 cup or 50 grams), minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon red wine or balsamic vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Garnish:

  • 1 cup (140 grams) cooked corn kernels (cut from a medium sized corn cob)
  • 1 medium sized onion, minced

Instructions
 

  • In a large food processor or blender, blend the watermelon until smooth. Alternatively, if your food processor or blender isn’t large enough, you can work in batches.
  • Then, add the diced tomatoes, cucumber, white onion and ginger and purée until well blended. Finally, add the balsamic vinegar, olive oil and salt and pepper to the mixture, and pulse once again for a couple of seconds to combine. Add a taste and adjust the seasonings, adding a bit more salt and pepper if necessary.
  • Pour the soup into a large bowl.
  • Cover, and refrigerate for a couple of hours before serving.
  • In the meantime, mix all the ingredients for the garnish.
  • To serve, pour the soup into chilled bowls or glasses and scatter 2 to 3 tablespoons of the corn and onion mixture on top.
Keyword Watermelon Gazpacho Recipe

Polenta Fries Recipe: Gluten Free Polents Fries Vegan Recipe

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I’m so sorry for my absence around here but, lately, and for various reasons, my life has been a bit on the hectic side. Anyway, today I wanted to talk with you about polenta, something I recently found out I’m particularly good at making. There’s this friend of mine – Hi Ana M.! – who had had polenta twice and was quite disappointed at how bland it tasted. For a birthday party we were both invited to, I made thick pan-fried polenta slabs and not only did she enjoy, but also asked me for the recipe. I don’t follow a recipe for this particular dish, and usually add whatever herbs I have on hand and whatever quantity of polenta there’s left on the package but, this time around, in order to write down the recipe for her (and for you as well), I measured the ingredients. Also, on a recent get-together to which I brought polenta fries, everyone at the table realised they go extremely well with guacamole – the creaminess of this avocado-based spread contrast so nicely with the crunchy polenta. You probably don’t need a recipe for guacamole (who does?) but, anyway, I decided to include in the post the way I usually do it.

Polenta Fries

Fenna
The Recipe for Polenta Fries with the creaminess of this avocado-based spread contrast so nicely with the crunchy polenta.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Servings 5

Ingredients
  

For the polenta fries:

  • 2 cups (350 g) polenta (I used an organic brand)
  • 4 cups (1 liter) water
  • 2 teaspoons salt
  • 1 tablespoon fresh thyme, minced
  • 2 teaspoons fresh rosemary, minced
  • olive oil

For the guacamole:

  • 2 medium-sized avocados (150 g), peeled, cored, and mashed
  • 1 tablespoon lemon juice
  • 1/4 teaspoon minced garlic
  • pinch of salt
  • olive oil
  • red chilli, minced

Instructions
 

  • In a pan over medium heat, combine the polenta with water. Add the salt and stir constantly for 10 to 15 minutes, or until it reaches a very thick consistency. At this point, add the herbs and stir once again to incorporate.
  • Spread the polenta in a baking tray of about 25×35 cm. Smooth the top with the help of a spatula. Let it cool for 10 to 15 minutes, and then put it in the refrigerator for 1 to 2 hours, or until chilled.
  • Adjust the oven rack to the upper third position and pre-heat the oven to 250ºC/480ºF.
  • Cut the polenta into thick “fries”(mine were about 2 cm wide).
  • Brush a large baking tray with olive oil. Add the polenta fries and brush each one of them with olive oil as well.
  • Bake the polenta fries in the upper third of the oven, for about 15-20 minutes or until golden brown.
  • Serve with the sauces of your choice. Goes particularly well with guacamole (recipe follows) and tomato-base sauces.

For the guacamole:

  • Add all the ingredients (except the olive oil and the minced red chilli) to the mashed avocados. Drizzle with olive oil and,  finally, sprinkle with the minced red chilli and a bit more salt.
Keyword Polenta Fries Recipe

Grilled Pepper and Onion Salad with New Potatoes Recipe

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This salad recipe is inspired by the popular festivities held in Lisbon and Porto around this time of the year. In these events, it’s common seeing people gathering on the streets to eat, and you can literally feel the smell of barbecued foods in the air wherever you go – mostly sardines and peppers. I don’t eat sardines (or any fish for that matter), so I came up with a recipe that still conveys the spirit of the festivities, but that is animal-free. I don’t usually brag about recipes I post here on the blog but I have a special place in my heart (and belly) for this one. I made this salad three times since last week and I seem not to get enough of it (as a matter of fact, I also had it for lunch today). To make it more of a complete (nutrionally speaking) meal, you can toss in some grilled tofu or cooked red beans. You could also eat it in a bruschetta, by grilling some bread slices and topping it up with spoonfuls of the salad (I’d leave the potatoes out in that case). I believe you can add flavour to your foods without depending on oil to get it, but it’s crucial to this recipe to use the amount of the said ingredient specified in the directions and not a bit less .The oil and vinegar mixture will coat the vegetables thoroughly, imparting them a beautiful flavour so, make also sure you use a good quality olive oil in here. Olive oil is a key ingredient to many Portuguese-inspired dishes, and this one really is no exception. Enjoy!

Grilled Pepper and Onion Salad with New Potatoes

Fenna
This salad recipe for Grilled Pepper and Onion Salad with New Potatoes is inspired by the popular festivities held in Lisbon and Porto
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2 Main

Ingredients
  

  • 1 medium sized red pepper, cut into strips
  • 1 medium sized green pepper, cut into strips
  • 1 large onion, cut into rings
  • 10 small new potatoes, skins on (about 300 grams)
  • 3 tablespoons olive oil, plus more for brushing the vegetables
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers (optional, but highly recommended)
  • 1 small garlic clove, minced
  • 1 small handful coriander, coarsely chopped
  • salt

Instructions
 

  • Fill a medium sized pan with water, add the potatoes and about 1 teaspoon of salt, and let it boil. Once boiling, decrease the heat to medium and cook the potatoes for about15 minutes. Then, pass them through cold running water. Transfer the potatoes to a cutting board and when they’re cool enough to handle, cut them into halves. Set aside.
  • Brush a grilling pan with olive oil and set it on high heat. When it’s hot, but not smoking, add the peppers’ strips, skin side down, seasoned with a pinch of salt. Grill them for 7 to 10 minutes, or until slightly charred – to get visible grilling marks, I like to press down the peppers’ strips with the back of a spoon against the grilling surface. Grill on the other side for about 5 minutes. Transfer the grilled peppers to a plate and set aside.
  • Add the onion rings (also lightly salted) to the grilling pan and cook them for 3 to 4minutes or until soft and browned.
  • In a medium sized bowl, combine 3 tablespoons of olive oil with the red wine vinegar. Add a pinch of salt and whisk until incorporated.
  • Put all the vegetables (onion, peppers’ strips and boiled potatoes) on a large serving plate. Pour the oil and vinegar mixture over them and toss well. Finally, add the capers (if using), minced garlic and coriander on top. Serve immediately.

Chickpea and Aubergine Falafel | Yummy Cooking Recipe!

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For a dinner I was invited to on Saturday, I made falafel. Falafel is like the kind of food I’m almost sure every vegetarian on earth has tasted at least once in his/her lifetime. It’s also one of the things I always end up eating every time I travel. However, I had several bad experiences when I tried to make these spiced chickpea balls at home – most of the times, the falafels wouldn’t hold together and consequently fall apart while cooking. This time around I approached the recipe in a different way though – instead of canned chickpeas, I used dried ones, which made all the difference in terms of structure. I also added grilled aubergines to the mixture to provide some depth in terms of flavour. When it comes to falafel, I like it fried more than baked, even though the latter method of cooking is clearly healthier than the former. If you’d rather have it baked, go ahead – just bare in mind the balls won’t be as crispier as if they were fried, even though that comes with the huge advantage of cutting down a bunch of extra calories. Also, frying is, at least for me, a bit of a scary technique – whenever I fry something (which I do rarely), I’m always afraid of getting burnt by the hot oil, so I keep this safety distance from the pan/pot in which things are being fried, and then when I finally decide to turn them over it’s usually too late and they’re already burnt. Anyway, for this post I tried to fry the falafels and the whole process went extremely well – the fact that they were quite firm (I let them sit a few hours in the fridge), has probably contributed to the success. I’ll leave you with this recipe then, but not without the promise of a soon come back.

Chickpea and Aubergine Falafel

Fenna
This recipe for Chickpea and Aubergine Falafel perfect for a dinner and those who love these types vegetarian has tasted at least once
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Snack

Ingredients
  

  • 1 ½ cups (300 g) dried chickpeas
  • 2 tablespoons cumin seeds, crushed
  • 1 tablespoon coriander seeds, crushed
  • 1 big handful coriander (aprox. 7 g)
  • 1 big handful mint (aprox. 12 g)
  • 1 garlic clove, minced
  • 1 teaspoon baking soda
  • ¼ cup regular flour
  • ¾ teaspoon salt
  • zest and juice of one lemon
  • 2 medium sized aubergines (aprox. 580 g), cut into rounds of about 0.7 cm each
  • olive oil for frying or baking

Instructions
 

  • Put the dried chickpeas in a large bowl and add enough water to cover. Let them soak overnight or for at least 8hours before using. The day after, drain the chickpeas and wash them thoroughly under cold running water.
  • Now it’s time to salt the aubergine slices: put them in a large tray and add 2 to 3 tablespoons of salt. Leave them like that for at least 30 minutes – you’ll notice they’ll release some liquid and feel softer to the touch. Then, rinse the slices, wash them thoroughly and dry them with the help of a clean kitchen towel.
  • Add chickpeas and all the other ingredients, except the aubergines, to a food processor, and process everything until a thick paste comes together. Transfer the chickpea mixture to a large bowl and set aside.
  • In a large and lightly oiled grilling pan over medium/high heat, cook the aubergines’ slices for about 3minutes on each side, or until they’re slightly browned or have grilling marks. When the slices are cool enough to handle, cut them into small pieces and add them to the chickpea mixture.
  • Shape the chickpea mixture into medium-sized balls and line them on a baking sheet. Refrigerate for at least 3hours – the falafels should be cold and firm; if they’re not, let them sit in the fridge for a little longer.
  • Now, you can either fry or bake the falafels. If you want to fry them, heat about 5 cm (2 inches) of oil (I used olive oil) to aprox. 180 C (350 F) in a deep pan or pot. Add the falafelsin small batches and fry them for 4 to 6 minutes or until golden brown. Transfer the falafels to a plate covered with paper towels to drain the excess oil. If you prefer to have them baked, brush the balls with olive oil and bake them in the oven (180 c / 350 F) for 15 minutes or until golden brown, turning half way through for even browning.
  • Serve the falafels in pita bread with some yoghurt-based (I used a soy-based vegan yoghurt) sauce, chopped tomatoes, avocados and salad leaves.
Keyword Chickpea and Aubergine Falafel cooking Recipe

Chestnut and Mushroom Soup Recipe | Yummy Healthy Recipe!

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A few days ago, I’ve come across a variety of chestnut soups both online and in some cookbooks. In most cases, the chestnuts were paired with mushrooms, but I’ve also spotted some soups which combined the former with cauliflower, parsnips, or even lentils (such as this one). I never thought of using this ingredient in a soup before, but it seemed perfectly logical to do that, as chestnuts, when puréed, are extremely velvety. So, hereby follows my version of a chestnut and mushroom soup, and all I can tell you is that, if you happen to make it and never tasted a chestnut soup before, you’ll be surprised by how good and delicate it is. The mushrooms add some depth, balancing the natural sweetness of the chestnuts, and the whole thing just tastes like autumn. I bet I will be making this again in the meantime, as chestnuts have now invaded the markets and are begging to being used in a whole range of preparations. They’re delicious by their own, simply roasted with coarse seal salt, but you can also enjoy them not only in soups and savoury dishes, but in sweet treats as well, such as puddings and pies (I’ve made a chestnut pie one of these days and thoroughly enjoyed it). Fall is definetely my favorite season, mostly because of its fresh produce, which I absolutely love – pumpkins and squashes, brussel sprouts, beetroots, apples, persimmons…  – but also because of its cold, yet sunny, days.

Chestnut and Mushroom Soup

Fenna
This Recipe for Chestnut and Mushroom Soup Recipe is yummy soup with a velvety smooth texture with the healthy chestnut and mushrooms
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Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Soup
Servings 4

Ingredients
  

  • 1 medium sized onion, finely chopped
  • olive oil
  • ½ teaspoon fresh rosemary, minced
  • 2 cups (175 g) cremini mushrooms, laminated
  • 1 cup (190g) peeled roasted chestnuts (store bought is fine)*
  • 3 ½ cups (875 ml) vegetable stock
  • fresh parsley, for garnish

Instructions
 

  • In a pot over medium heat, add the onion, rosemary and one or two teaspoons of olive oil. Sauté until the onion has softened.
  • Add the mushrooms and the chestnuts to the pot and cook for 5 minutes, or until the mushrooms have released their juices.
  • At this point, add the stock and a pinch of salt and bring the soup to a boil. Decrease the heat to a low-medium and let the soup simmer for additional 5 minutes.
  • Transfer the soup to a blender and purée until it’s totally smooth and creamy. Have taste and add a little more salt if needed.
  • Serve immediately, garnished with a few parsley leaves.

Notes

*If you want to roast the chestnuts yourself, do the following: pre-heat the oven to 180ºC. Make a small incision with a knife into each individual chestnut. Put the chestnuts in a baking tray, sprinkle them with sea salt, and cook in the oven for about 30 minutes. Once the chestnuts are cooked, peel their skins – the peeling process is easier if the chestnuts are still warm.
Keyword Chestnut and Mushroom Soup Recipe

Bolo-Rei Recipe | Bolo-Rei (Portugal) Cooking Recipe

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One of the most typical cakes eaten in Portugal around this time of the year is Bolo-Rei (“bolo” stands for cake, “rei” for king). It’s one of those cakes I always enjoyed eating since I was kid (even though it isn’t a kids-friendly type of cake) and now, as a grown-up, I decided to try to bake it myself. I did it yesterday and, even though the cake is a bit of a project (it’s yeast-based, so it has to rise two times), the end result is way better than its store-bought counterpart.

Firstly, I decided to bake two cakes, basing them on different recipes (which only varied slightly in terms of method and rising times). Then, I thought, “why-not-to-go-a-little-bit-further-with-this” and substituted sugar for agave nectar, butter for olive oil, eggs for tofu, and also added spelt flour to one of the doughs (while the other one was made only with regular flour). I was really satisfied with how both cakes came out : they had a soft and bread-like inside, filled with lots of nuts and dried fruits. I finished things off by covering them with a tangerine glaze and toasted shredded coconut. The recipe I’m sharing with you is the one in which I used 100% regular flour: not because it tasted better or anything (the cakes had a similar taste), just that it was the one I actually ended up taking notes of (anyway, I’m pretty sure you could sub half of the amount of regular flour called in the recipe for spelt or any other whole grain variety).  Also, this time around I ended up measuring everything in grams, for which I apologise, even though I prefer to do it that way, especially when baking.

Bolo-Rei

Fenna
This Recipe for Delicious Bolo-Rei cake is a Potugal recipe. It’s one of those cakes I always enjoyed eating since I was kid
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Prep Time 3 hrs 15 mins
Cook Time 45 mins
Total Time 4 hrs
Course Cakes
Servings 4

Ingredients
  

  • 4 tablespoons (60 ml) agave nectar
  • 4 tablespoons (60 ml) olive oil
  • 100 grams tofu, crumbled
  • 6 tablespoons (90 ml) soy milk, plus a few extra tablespoons
  • 15 grams fresh yeast
  • 250 grams regular flour
  • 80 grams raisins
  • 80 grams almonds, coarsely chopped
  • 40 grams walnuts, coarsely chopped
  • 55 grams dates (7 units), pitted and chopped

For the tangerine glaze:

  • freshly squeezed juice of 4 medium-sized tangerines
  • 2 tablespoons (30 ml) agave nectar
  • 1 teaspoon cornstarch
  • 2 to 3 tablespoons of shredded coconut, toasted

Instructions
 

  • In a blender combine the first 4ingredients and mix until smooth. In the meantime, dissolve the yeast in a few tablespoons (3 to 4) of slightly warm soy milk. Add the yeast mixture to the tofu mixture, and run the blender once again, until everything is well incorporated.
  • Sift the flour into a large bowl. Make a well in the middle and, gradually, add the liquid mixture. You’ll end up with a soft, sticky dough, which you want to knead for about 5 minutes (resist the urge to add more flour to it).
  • Transfer the dough to a slightly oiled large bowl, cover it with a clean towel, and leave it to rise in a warm place for about 2 hours or until doubled in size.
  • Once the dough has doubled in size, it’s time to add the chopped nuts (almonds and walnuts) and dried fruits (raisins and dates) to it. Knead the dough in the bowl for 1 minute, or until all the nuts and dried fruits are well incorporated into it.
  • Now, shape the dough into a log, joining the two ends together in order to form a crown. Transfer the cake to a large baking tray lined with parchment paper, cover it again with a clean towel and leave it to rise for additional 45 minutes.
  • Pre-heat the oven to 180ºC (375ºF).
  • Bake the cake in the lower third of the oven for about 30 minutes, or until it slightly browned (see picture above) on top.
  • To make the tangerine glaze, add the tangerine juice, 2 tablespoons agave nectar and 1 teaspoon of cornstarch to a small pan over medium heat, until it reduces and thickens up (do not forget to constantly whisk the mixture).
  • Once the cake is done, cover it with the glaze (you might end up having more than what you actually need) and sprinkle it with the shredded coconut.
Keyword Bolo-Rei Recipe

Luísa’s Flatbread | Flatbread, Food-Vegetarian Recipes!

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I’m glad to have friends who like to cook. More than that, I’m glad to have friends who can actually cook quite well. There are some who have an undeniable sweet tooth; others who are their best when cooking savoury dishes; some others who are experts on the art of ultimate clean-up-the-fridge meals; those who don’t actually cook at all, and even those rare species who don’t actually cook at all but always value a great, high-quality meal.

Having said this, I’m not quite sure if Luísa matches any of these patterns. I’d rather say she just enjoys cooking, and specially fascinates (as I do) with the social phenomenons which revolve around the act of preparing and eating food such as, for instance: people cooking together, exchanging ideas, methods and recipes; sitting at the table and sharing a good, homemade meal, with closest friends and family. We’ve been talking lately about making a sort of cooking meeting, where we (amongst other people) would cook and share our specialities and enjoy a great meal together in the end – I’m so looking forward to that to happen.

We didn’t know we had common visions towards food until a few months ago, when we got to know each other better at that barbecue party thrown in order to celebrate the end of the semester. She was preparing flatbreads and, as a bread lover you already know I am, that immediately caught my attention. Her method (I won’t call it a recipe, as she was actually following her intuition in order to achieve the desired results) couldn’t be easier: flour, salt, olive oil and water, all mixed together in order to produce a lovely soft dough which is afterwards rolled out and cooked in the oven until crisp. Since then, I’ve used her “method” a lot of times always with successful and delicious outcomes, so today I thought writing down a proper recipe for you. This time around, I have made the flatbreads in the grilling pan and actually enjoyed them more that way (by grilling them, you can control the cooking time more easily, avoiding over-cooking). Luísa had, in her version, only used regular flour ,so I thought combining it with spelt flour for a dough with a more distinct flavour – if you don’t have it at hand, regular (preferably high grade) flour will do it. You can certainly play a lot with this recipe too: adding spices, fresh or dried herbs to the dough is always a good idea. So far, I’ve tried a batch with dried thyme and oregano and another one with crushed cumin seeds – both were that good. Thank you Luísa! ; )

Luísa’s flatbread

Fenna
The recipe for Luísa’s Flatbread is a simple and yummy vegetarian Flatbread which you can simply prepare with your kids at home
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Breakfast, Snack
Servings 6 portions

Ingredients
  

  • 108 grams (3/4 cups) high grade flour
  • 65 grams (1/2 cup) spelt flour
  • ½ teaspoon fleur de sel
  • ¼ cup olive oil, plus extra, for drizzling
  • 1/3 cup (80 ml) warm water

Instructions
 

  • In a large bowl, combine the dry ingredients.
  • Add the olive oil to the bowl, stir with a spatula or a wooden spoon, and then slowly pour in the water, stirring as you go. Now, you can start working the dough with your hands.
  • Transfer the dough to a floured  surface and kneed it for 5 minutes, or untilit’s elastic. Add a bit more flour to the dough if it feels sticky (I didn’t have to add any, but I suspect it always depends on the temperature and/or humidity of the place you are in).
  • Divide the dough into 5 equal portions. Roll out each portion so that it’s about 32 cm (about 12.5 inches) long. Let it rest, covered with parchment paper, for 5 minutes at room temperature.
  • In the meantime, heat a large grilling pan over medium-high heat and lightly coat with olive oil.
  • When hot, but not smoking, add the flatbreads (I added one at the time since my pan wasn’t large enough to accommodate more than one unit)and grill them for 1 to 2 minutes on each side or until golden brown.
  • Serve right after cooking, drizzled with a little more olive oil and with an extra pinch of salt.
Keyword Luísa’s flatbread Recipe

Red Pepper and Spinach Calzones | Easy Cooking Recipes

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This year, I spent one week vacation in Spain, in a village – El Escorial – close to Madrid, with our friends Ana and Jaime. It was good and calm, as any proper vacation should be. I also happened to taste some typical spanish dishes such as Patatas Bravas and Gazpacho (this last one being prepared by Jaime, who’s spanish) or beverages like Horchata, which I’m now very fond of. I might also tell you that Spain (as well as Portugal) is not an easy country when it comes to eat vegan food, specially if you want to eat local. Knowing that, and also because I’m not 100% vegan, but a vegetarian who likes to eat and prepare as many vegan food as she cans, I didn’t deprive myself from having the occasional slice of tortilla or deep fried onion rings when going out for lunch at a local café. Anyway, Patatas Bravas, a traditional tapas made of crispy fried potatoes and a hot, firey sauce, is a favorite of mine and I had a great serving of it while having lunch in Madrid – I’ll post up a recipe for it in the meantime. Until then, we’ll have Calzones.

I recently came across a recipe for basic homemade bread in Happy Days with the Naked Chef – it can be found here – which was worked in many different ways by Jamie so that you could make banana and honey bread, onion baguettes, calzones,  - just to name a few – using the very same base. Calzones were what I had decided to make this time around and they turned out amazing. The dough was fluffy and flavorful, as any bread dough should be; the filling, which I made in promptu in an attempt to clean up the fridge, didn’t disappoint as well. Anyway, feel free to make your own filling if you want to. I leave you with some ideas I might try  in the next batches: sautéed butternut squash with sage, slow roasted tomatoes with crumbled tofu and basil, ratatouille-like stew with green olives. Also, as I’m writing this, I’m thinking that you could certainly spread a thin layer of tapenade in the base of each calzone before adding the filling – it’d be just delicious. I wish you a great and sunny summer, just as mine is being so far : )*

Red Pepper and Spinach Calzones

Fenna
The Recipe for Red Pepper and Spinach Calzones is a yummy vegetarian recipe option that you can try all the time
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Servings 16

Ingredients
  

  •  For the bread dough:
  • 1 kg strong bread flour
  • 30 grams fresh yeast
  • 625 ml slightly warm water
  • 2 teaspoons fine grain salt

For the filling:

  • olive oil
  • 1 small red chili pepper, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 4 small red onions (about 65 grams each), sliced thin
  • 2 garlic cloves, minced
  • 1/2 cup (125 ml) red wine
  • 200 grams (one package) spinach leaves, washed and well drained
  • 1 cup (250 ml) canned tomato purée
  • 1/2 cup (60 grams) black olives, pitted and coarsely chopped
  • 1 cup (250 grams) roasted bell peppers (I roasted mine, but it’s ok to use canned ones), cut into strips
  • 1 cup (140 grams) cooked Puy lentils
  • salt to taste

Instructions
 

  • In a large bowl, dissolve the yeast in half of the water required (about 315 ml).
  • In another bowl, combine the flour and salt. Add the yeast mixture, gradually, to the flour mixture, starting to work with a wooden spoon and ending up with your hands.
  • You’re looking after a smooth, elastic and slightly sticky dough here: to achieve that, kneed the dough on a floured surface for 5 minutes, adding a little more flour or water if necessary.
  • Dust a little flour over the dough and place it in a large bowl.
  • Cover the bowl with cling film and leave it to proof for 1 hour in a warm place (most of the times, I end up placing my the dough in the oven).
  • Pre-heat the oven at 200ºC.
  • Once the dough has proofed, knead it in the bowl for 30 seconds, to remove the air pockets that might have formed.
  • Now, divide the dough into 8 equal portions and place them in a large baking dish dusted with flour.
  • Again, leave the dough to proof, in a warm place, until almost doubled in size (this might take from 30 minutes to an hour).
  • In the meantime, make the filling: Heat a large pan over medium heat and add a generous glug of olive oil, the minced chili, sliced onions, garlic, oregano and paprika and fry for 8 to 10minutes, or until the onion has softened.
  • Add the red wine and cook for additional 3 minutes, or until it has been almost absorved and the onion looks caramelized.
  • Add the spinach to the pan and cook, stirring often, until it’s soft and wilted.
  • Now, add the tomato purée, followed by the olives, roasted peppers and Puy lentils, and cook for 10minutes, or until the sauce has thickened and reduced a bit. Add the salt, have a taste, and adjust the seasonings.
  • Leave the filling to cool down for a while; we’re going back to the dough.
  • Now that your dough has proofed a second time, let’s roll it out. But first, divide each ball of dough (you have8 of them) in half, so that you end up with 16 pieces.
  • Roll out each piece of dough into a disk in a floured surface: don’t roll them too thin (the ideal thickness is about 0,5 mm), has this dough is so flavorful you really want to feel and properly taste it while you bite into your calzones.
  • Place a good heaped tablespoon of the filling in the center of the disk; fold it in half and seal it by working the dough with your hands or using a fork.
  • Brush the calzone with olive oil, make 3 diagonal cuts in the pastry, and transfer it to a oiled baking dish while you prepare the remaining calzones, by repeating this process.
  • Bake the calzones for 15 minutes in the pre-heated oven. They’re best eaten the day they’re made.
Keyword Red Pepper and Spinach Calzones Recipe