RED PEPPER SHORTCRUST PASTRY

March 12, 2012 § Leave a comment

Pepper is in season!

Let’s celebrate it with this shortcrust pastry filled with veggies.

And for a non-vegetarian option you can add some bacon rashers on top of the mushrooms.

SERVES: 2

READY IN: 1 hour (includes 20 – 30 minutes in the oven)

INGREDIENTS:

  • olive oil
  • salt
  • black pepper
  • 1 onion
  • 2 red peppers
  • 200 g. close cup mushrooms
  • Juice of ½ lemon
  • 500 g. shortcrust pastry
  • A bit of butter (optional)

 –

EQUIPEMENT:

  • 1 chopping board
  • 1 knife
  • 2 pans
  • 1 rolling pin (or something that can be used as one)
  • 1 sheet of baking parchment
  • 1 fork

 –

DIRECTIONS:

  1. Heat the tablespoon of olive oil in the pan.
  2. Chop onion and red peppers.
  3. Fry onion and red peppers at medium heat with some salt and black pepper until tender.
  4. Wash and chop the mushrooms.
  5. Fry the mushrooms at medium heat and season. When they are nearly cooked, add some lemon juice.
  6. Cut the shortcrust in half. Take one half and roll it in a rectangle. Put the onion and pepper in one half of the rectangle. Then add a layer of mushrooms. Fold the other half of the rectangle over the vegetables. Close the pastry using a fork to stick the sides. Make some holes on top with the fork.
  7. Do the same with the second part of the shortcrust.
  8. To bake follow the directions in the package. It should be around 20-30 minutes or until golden.

 

COURGETTE AND FETA CAKE SALE

March 10, 2012 § Leave a comment

You can make lots of kinds of cake salés (savoury cakes).

Although the most common one would be the one with ham, cheese and olives, you can add the ingredients you want. I found a good recipe for cake salé (this recipe – in Spanish) and  changed the ingredients, inspired in what a friend of mine brought to a picnic : )

INGREDIENTS

  • 150 g. of flour
  • 1 tsp of salt
  • 16 g. of baking powder
  • 3 eggs
  • 5 Tsp of oil
  • 100 ml. of milk
  • 1 courgette
  • 150 g. of feta cheese
  • A bit of butter for greasing ?


EQUIPMENT

  • 2 bowls
  • 1 tablespoon
  • 1 teaspoon
  • 1 measuring jug
  • 1 knife
  • spoon
  • 1 lb (450 g.) loaf tin


DIRECTIONS

1. Preheat the oven to 180ºC.
2. Mix flour, salt and baking powder in a bowl.
3. Cut the courgette and the feta cheese in dices.
4. Add the courgette to the flour mixture.
5. Mix eggs, oil and milk in another bowl.
6. Add the feta cheese to the egg mixture.
7. Pour the egg mixture into the flour mixture and stir without over mixing.
8. Grease the loaf tin with butter and put the mixture into the tin.
9. Bake for 45 minutes or until a knife inserted into the center comes out clean.

Another recipe for cake salé that I like has goat’s cheese (125 g.) and apricots (100 g.) You can put that in the cake instead of the courgette and feta and add some sunflower or pumpkin seeds (50 g.) following the same recipe.

CARROT SOUP

February 13, 2012 § Leave a comment

Carrot is a great source of vitamin A, carotene and potassium.
And now that potato and turnip are in season, what would be better than make a warm soup with them all?

SERVES: 3- 4

READY IN: 45 minutes

INGREDIENTS

  • 1 T. of olive oil
  • 1 onion
  • 1 potato
  • 1 t. of group coriander
  • 250 g. carrots
  • 100 g. turnip
  • 1 l. vegetable stock
EQUIPMENT
  • 1 knife
  • 1 chopping board
  • 1 big pan
  • 1 blender or food processor
DIRECTIONS
  1. Heat a tablespoon of olive oil in the saucepan.
  2. Chop the onion and peel and chop the potato.
  3. Fry the onion for 5 minutes or until soft.
  4. Add potato and a teaspoon of coriander.
  5. Fry for 1 minute or 2.
  6. Add the stock.
  7. Chop the carrots and turnip in big chunks and add to the saucepan.
  8. Bring to the boil and then reduce the heat.
  9. Cover and cook for 20 minutes until the vegetables are tender.
  10. Then use the food processor or blender to whiz until smooth.
  11. Reheat in the pan, taste and season with salt and black pepper if necessary.

 

 

 

ALMOND AND TURMERIC BASMATI RICE

February 2, 2012 § Leave a comment

Turmeric –
It’s a very popular spice in Indian dishes – main ingredient in curry – and it’s said to be effective to improve an upset stomach.

Be careful storing and using it because it can easily stain surfaces, utensils and clothes (personal experience! – Hope this works)

SERVES: 2

READY IN: 30 minutes

INGREDIENTS

  • 25 g. butter
  • 2 onions
  • 2 garlic cloves
  • 1/2 cinnamon stick
  • 1 t. turmeric
  • 2 cloves
  • 200 g. basmati rice
  • 400 ml. vegetable stock
  • 2 T. flaked almonds
EQUIPMENT
  • 2 frying pans
  • 1 chopping board
  • 1 knife
  • kitchen scales
  • measuring jug
  • measuring spoons
DIRECTIONS
    1. Chop 1 of the onions and the 2 garlic cloves.
    2. Melt the butter in a frying pan at low heat. Then add the onion and garlic cloves.
    3. When soft (but not brown) add 1/2 cinnamon stick, the teaspoon of turmeric and the 2 cloves.
    4. Cook for a minute and add the 200 g. of basmati rice.
    5. Stir until well coated and pour the vegetable stock.
    6. Cover and simmer for 10 minutes or until the rice is tender and the stock has been absorbed.
    7. In the meantime heat another frying pan and fry the 2 tablespoons of flaked almonds until golden.
    8. Chop the other onion.
    9. When the almonds are golden put them in a bowl and use that pan to crisp the chopped onion.
    10. Serve the rice and scatter the crisp onion and flaked almonds over.

Note: You can eat this recipe with one or two fried chicken breasts.

– Adapted from this recipe from BBC Good Food

Almond and turmeric basmati rice

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