Albinas’ Calzone

Albina is my lovely grandmother who is an amazing cook. This family recipe was passed from my grandmother to my mother and now it’s my turn, expect that mine is a vegan version of it. You’ll be glad to know that I’ve done good and kept the family tradition (rs). Joke aside this calzone is perfect, you can have it as main, starter or slice it into a snack. Give it a go, I guarantee you’ll love it.
 

 

INGREDIENTS

• 1 cup almond milk
• 1 tbsp grounded flaxseed
• 3 tbsp water
• 1 tbsp sugar
• 1 tbsp salt
• 30g biological yeast
• 2 tbsp spread
• 6 tbsp vegetable oil
• 3 cups flour
• 66g baby leaf spinach
• 110g green olives
• 10g pine nuts
• 10 cherry tomatoes cut in half
• 1 tbsp nutritional yest
• Salt
• Black pepper

METHOD

1. Mix the water and flaxseed and let it rest for 15 minutes or until it gets gooey.
2. Mix the sugar and the biological yeast, stir for a few minutes until it gets liquid.
3. In a large bowl mix the flaxssed mixture and biological yeast liquid the to the rest of the ingredients and bring into a dough.
4. Cover the bowl and let it rest for 1:30 hours.
5. In a small pan fry the onion until tender.
6. Add the spinach, olives, pine nuts, tomatoes, nutritional yeast, seasoning and stir for 10 minutes
7. On a floured surface open the dough, you can make one big calzone or two medium size ones.
8. Spread the mixture in the middle of the dough and close it.
9. Brush the calzone with olive oil and bake it for 25 minutes at 200c.

Enjoy!!

Tomato and Parsley Tartlets

Still on tartlets posts but this time salty ones. As I tried the sweet ones last week I started itching with the idea of trying it with salty fillings. I'm glad that I did as this will go to the list of things I do often. You can serve this cold as a canapés or hot as an accompaniment for your meal. Either way it is just lovely!!!

Ingredients:
85g spread (I used Pure)
160g flour
1/2 onions chopped
20g parsley chopped
12 plum tomatoes cut in small slices
20g pine nuts
1 cube of vegetable stock
200g single cream (I used Alpro)

Method:
1 - In a bowl blend the spread and the flour together
2 - Divide the pastry on each of the holes of a greased muffin tin and bake it at 180c for 20 minutes or until a little brown.
3 - Remove the tartlets shells and set aside
4 - In a small pan fry the onions until tender than add the tomatoes, parsley, vegetable stock and pine nuts and stir for about 10 minutes
5 - Pour the single cream, mix well with the rest of the ingredients and pour the mixture onto the tartles shell.

Enjoy!

Bruschetta Vinaigrette

Don't you just love bruschettas? They are so tasty and lovely, it's a real treat!! You can make it as a starter and the only thing you will hear at the dinner table is "yum that is delicious". If you are not into bruschettas yet, give it a go at this recipe, I can guarantee you will become a huge fan!!! :)

Ingredients:
1 olives ciabatta bread (I used Sainsbury's Taste the Difference)
3 tbsp spread
15 cherry tomatoes cut in 4
1/2 onions chopped
2 sticks spring onions chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Maldon smoked salt
Black pepper

Method:
1 - Heat a big frying pan with half of the spread
2 - Cut the ciabatta in half than in 4 so you have 10 slices
3 - When the spread is melted add half of the ciabatta slices and using a wooden spoon press it a little, leave it for about 5 minutes or until is golden brown and turn the slices upside down
4 - In the meantime in a bowl mix the rest of the ingredients, apart from the rest of the spread and set aside
5 - When you finish with the first batch of bread add the rest of the spread and to the same with the rest of the ciabatta.
6 - Add the vinaigrette sauce in on the top of the bread slices and serve it while still hot

This vinaigrette sauce is also perfect for salads. Enjoy!!

Marinated Aubergines

This is a old recipe that my mom has been making since forever. It is perfect with crackers but you can also use it as filing for pastry (look out for tomorrow's recipe) or with salad. It is always best from the second day on, as if you leave it to marinate on the fridge the flavours blend together and it is just delicious.

Ingredients:
2 aubergines cut in small cubes
3 cloves of garlic
1 onion thinly chopped
1/2 cup pine nuts
1/2 cup raisings
1 vegetable cube
2 tbsp olive oil
Black pepper

Method:
1 - Fry the onions and garlic until tender
2 - Add the aubergines cubes, pine nuts, raisins, black pepper and the vegetable cubes and stir for 20 minutes
3 - Turn the fire off, add a bit more of olive oil and let it cool completely

You can keep it on the fridge for about a week.