Posts Tagged With: silverbeet

Spinach and ricotta calzone

ourkitchengarden.net

These folded pizzas are great with a homemade Napoli sauce served with – and you can even add prosciutto, ham or roasted chicken to the filling at home if you like. 

Fresh from the garden: spinach, garlic

Recipe source: Melissa

Makes: 4 calzone

Equipment:

·       Chopping boards & knives

·       Large frying pan or wok

·       Garlic press

·       Microplane zester

·       2 large bowls

·       Grater

·       Baking paper

·       Scales

·       Measuring cup

·       Metal spoon

·       Serving plates

Ingredients:

·       Plain flour, for rolling out dough

·       1 recipe Hugh’s Magic Dough

·       500g spinach or silverbeet

·       2 garlic cloves

·       2 cups ricotta

·       1 tub bocconcini

·       50g parmesan or grana padano

·       1 lemon

·       Flaked salt & black pepper

·       Coarse polenta for dusting baking sheet

·       Extra-virgin olive oil

What to do:

  1. Preheat oven to 200C.
  2. Lightly dust your work surface and rolling pin with flour. Divide the dough into 4 equal balls, then roll each out into large & long rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off the edge to fold over later.
  3. Wash the spinach, shake dry over the sink and slice the leaves into thin strips and the stalks into small squares.
  4. Squeeze the garlic through the press and add to the spinach. Using the fine microplane grater, zest only the fine yellow outer covering of the lemon.
  5. Heat the wok with 2 tablespoons of olive oil and add the spinach, the garlic & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze moisture out with the back of a wooden spoon and place spinach in the large bowl.
  6. Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the measured ricotta and season with salt and pepper. Weigh the parmesan and then grate what you need and add to the spinach.
  7. Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  8. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim and brush the tops with olive oil.
  9. Bake for about 15 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.
  10. Remove from the oven and allow to cool for a few minutes. Slice then gobble!

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Ottolenghi’s herb soup

Yotam says, “Herbs are too often the side show, a garnish for the main event. It’s time to put them centre stage. Soft herbs don’t always have to be treated as a garnish – whole bunches of the stuff go into this winning soup.” We say, ” WOW! All this texture and minty flavour in a SOUP?! We love it, even if it does taste a bit freaky!”

ourkitchengarden.net

Fresh from the garden: parsley, coriander, mint, baby spinach, silverbeet, onion, garlic
Recipe source: adapted from Yotam Ottolenghi’s recipe in The Guardian

Equipment:

  • Chopping boards & knives
  • Garlic press
  • Microplane
  • Scales
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Handheld (stick) blender
  • Measuring jug
  • Selection of mixing bowls
  • Ladle
  • Bowls to serve

 

Ingredients:

  • 5 tablespoons olive oil
  • 2 medium onions
  • 2 garlic cloves
  • 2 teaspoons ground turmeric
  • 1 nutmeg
  • 1 tablespoon dried mint
  • 250g baby spinach (we used lambs’ lettuce)
  • 250g silverbeet leaves
  • 25g parsley (leaves and stalks)
  • 25g coriander (leaves and stalks)
  • 1200ml hot water and a large tablespoon of bouillon (or vegetable stock)

To serve

  • 200g Greek yoghurt
  • 10g coriander leaves
  • 10g mint leaves
  • 5g parsley leaves
  • 200g feta
  • Flaked salt and black pepper

What to do:

  • Fill the kettle to 1200ml and set to boil.
  • Peel and roughly chop the onions. Peel and crush the garlic cloves.
  • Grate the nutmeg to yield 1 teaspoon.
  • Wash the baby spinach, silverbeet leaves & main herbs in several changes of water in large bowls & then carefully dry using the salad spinner.
  • Roughly chop the silverbeet leaves, rolling them up like a cigar and slicing. Finely chop the stalks.
  • Heat two tablespoons of the olive oil in the stockpot. Add the onion and sauté GENTLY for around five minutes, or until translucent and soft.
  • Stir in the turmeric, garlic and nutmeg, fry for a minute, then add the dried mint, spinach, silverbeet leaves, the whole parsley and coriander leaves and stalks, and stock.
  • Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with the stick blender until smooth.
  • Meanwhile wash, carefully dry and then finely chop the ‘To Serve’ herbs.
  • Pour the yoghurt into the medium bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in.
  • Stir through the chopped herbs and crumble in half of the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.
  • Pour into soup bowls, sprinkle over the herbs and remaining feta, and finish with a little drizzle of olive oil.

Notes: How many herbs can you think of? What is feta? What does nutmeg small like? What was turmeric used for historically? What is silverbeet also known as?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Turnip tops, kale, herbs and ricotta tart

Yotam says, “It is possible to use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress, in combination.”

We say, ” This is DELICIOUS!”

ourkitchengarden.net

Fresh from the garden: onion, celery, turnip tops, kale, silverbeet, herbs, lemon
Recipe source: adapted from a recipe by Yotam Ottolenghi
Serves: 6 or 24 tastes

Equipment:
  • Chopping boards and knives
  • Large and smaller frying pans
  • Measures: tablespoon
  • Scales
  • Grater & microplane
  • Mixing bowls
  • Rolling pin
  • Baking paper
  • Large oven tray
  • Pastry brush
  • Fork
  • Serving plates

Ingredients:

  • ½ a small red onion
  • 3 celery stalks
  • 8 large turnip leaves & silverbeet
  • 2 garlic cloves
  • A small branch mint
  • A small bunch of parsley
  • A small branch of sage
  • 2 tablespoons olive oil, plus extra for drizzling
  • 50g pecorino
  • 75g feta
  • 15g pine nuts
  • 1 lemon
  • 350g all-butter puff pastry (we use Careme)
  • 100g ricotta
  • 1 egg
  • Salt and black pepper

What to do:

  • Peel and thinly slice the onion. Wash and thinly slice the celery stalks and leaves. Wash the turnip tops and shake dry then finely chop, discarding any tough stalks. Peel and finely slice the garlic. Wash and spin dry the herbs then pick off the leaves, tearing the mint leaves and finely chopping the parsley and sage.
  • Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 10 minutes or until the greens are wilted and the celery has softened completely.
  • Meanwhile weigh the pecorino and grate it. Weigh the feta and crumble it. Weigh the pine nuts and lightly dry toast in the smaller frying pan. Wash and wipe the lemon and finely zest using the microplane grater.
  • Remove the greens from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool for a moment.
  • Preheat the oven to 200C.
  • Roll the pastry so it is 5cm bigger than your baking tray on all sides, and then cut the extra off in strips. Place the large pastry sheet on an oven tray lined with baking paper and lay the border strips on top of the edges of the pastry sheet. Spread the filling out on the pastry inside the borders and dot the filling with large chunks of ricotta. Lightly beat the egg, then brush the pastry borders with egg.
  • Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base.
  • Remove from the oven and brush with a little olive oil. Divide onto serving plates and serve warm or at room temperature.
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Green leaves and potato soup

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up any bolting rocket or snaily kale!

Fresh from the garden: rocket, silverbeet, kale, potatoes, basil
Recipe source: Melissa
Serves: 6 or 24 tastes

ourkitchengarden.net

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures –jug, tablespoon
  • Stick blender/ handheld mixer
  • Ladle
  • Serving bowls
Ingredients:

  • 500g waxy potatoes like Kipflers
  • A small bunch of spring onions
  • A small bunch of rocket
  • A handful silverbeet
  • A handful kale
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper
  • A bunch of basil

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Scrub the potatoes under running cold water (do not peel!) & cut into 2cm cubes.
  • Peel the garlic cloves and squeeze them through the garlic press. Wash & trim the spring onions and slice into finger-width pieces.
  • Melt butter in the large stockpot over medium heat and sauté the spring onion and garlic for a minute, and then add the potato cubes and turn so that the potato cubes sweat in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons. Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into 1cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Wash the kale leaves and shake dry. Cut or tear the leaves from the stalks, chop the stalks into half-finger-width pieces, and slice up the leaves into ribbons.
  • Carefully measure the boiling water and the bouillon into the pot of potatoes and stir. Bring it to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet and kale stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket, silverbeet and kale leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may need to add another cup of hot water and pinch of salt.
  • Wash the basil and pick the leaves from the stalks, spin dry.
  • With dry hands, plug in the stick blender and carefully blitz the soup until it is silky smooth. Add the basil leaves and blitz again.
  • Taste for correct seasoning and ladle into bowls to serve.

Notes: How many different procedures are there here? Why do we want the potato to ‘sweat’?

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Spinach and parsley soup

This is such a lovely soup, full of flavour, verdant and vibrant! And made even more delicious by the addition of sour cream and snippets of chives at the end. We also add silverbeet, rainbow chard & even tatsoi to the spinach if we have it.

ourkitchengarden.net

Fresh from the garden: potatoes, spinach, parsley, onion, celery, chives
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Bowls – large, med, small
  • Colander
  • Garlic press
  • Potato peelers
  • Large stockpot
  • Wooden spoon
  • Measuring: jug,1/2 cup, tablespoon, teaspoon
  • Salad spinner
  • Paper towel
  • Scissors
  • Stick blender
  • Ladle
  • Serving bowls
Ingredients:

  • 1 brown onion
  • 2 garlic cloves
  • 3 large all-purpose potatoes
  • 2 bunches spinach
  • Small bunch celery
  • 2 teaspoons ground cumin
  • 2 tablespoons olive oil
  • 1½ litres stock or boiling water and 1½  tablespoons bouillon
  • A large handful parsley
  • Flaked salt & black pepper
  • 1/2 cup sour cream
  • A small handful chives 

What to do:

  • Fill the kettle and set it to boil.
  • Peel, halve and coarsely chop the onion.Squeeze the garlic through the garlic press. Peel the potatoes under running water and chop into 2cm cubes.
  • Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 1cm wide.
  • Wash and drain the celery and chop the stalks and leaves into small dice.
  • Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, cumin,celery and potato and sweat for about a minute until aromatic.
  • Increase heat to high. Add the stock or hot water and bouillon to the pot and bring to the boil. Add the spinach stalks and reduce heat to medium. Simmer gently for 10 minutes until the potato is tender.
  • Meanwhile wash the parsley and spin dry. Finely chop and reserve. Wash and dry the chives carefully in a piece of paper towel, then snip into TINY 1mm-long pieces with scissors. Reserve.
  • Add the chopped spinach leaves to the soup and cook for 2-3 minutes until the spinach wilts.
  • Remove the pot from the heat, add the parsley and using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper if needed.
  • Swirl in the sour cream, ladle among serving bowls and add a sprinkle of chives.

Notes: What is an all-purpose potato? What does cumin smell like?

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Penne with Swiss chard, tahini, yoghurt and buttered pine nuts

Yotam says, “Chard leaves are some of the most popular greens in Jerusalem. They have a fantastic sharp aroma and tend to hold their texture when cooked. Garlic is essential! Paired with tahini and yoghurt, they make a remarkable dish – sharp and full of flavour…” We have made it into a main course simply by adding some penne pasta – a dried staple found in every kitchen.

ourkitchengarden.net

Fresh from the garden: Swiss chard (silverbeet), garlic, lemon
Recipe source: adapted from a recipe in the book Jerusalem by Yotam Ottolenghi
Serves: 4 or 24 tastes

Equipment:

  • Citrus juicer
  • Bowls – big, med
  • Scales
  • Garlic press
  • Measures: jug, tablespoon
  • Whisk
  • Chopping boards and knives
  • 2 large stockpots
  • Colander
  • Large frying pan
  • Slotted spoon, wooden spoon
  • Serving bowls

 

 

 

What to do:

Ingredients:

  • 250g dried penne
  • 1.3kg Swiss chard
  • 40g unsalted butter
  • 2 tablespoons olive oil, plus extra
  • 40g pine nuts
  • 2 cloves garlic
  • 60ml dry white wine, stock or water
  • Sweet paprika, to garnish

The sauce:

  • 50g light tahini paste
  • 50g Greek yogurt
  • 1 lemon
  • 1 garlic clove
  • 2 tablespoons water
  • Flaked salt
  • Start with the sauce: Squeeze the lemon to yield 2 tablespoons juice. Place all sauce ingredients in a medium bowl and add a pinch of salt. Peel the garlic clove and squeeze through the press and add too; whisk well until you get a smooth, semi-stiff paste. Set aside.
  • Bring the 2 large pots of salted water to a boil. Use a sharp knife to separate the chard stalks from the leaves and cut both into 2cm wide slices, keeping them separate. Peel the garlic cloves and slice thinly.
  • Add the pasta to one pot of boiling water with a tablespoon of salt and cook for 10 minutes. Add the chard stalks to the other pot of boiling water, simmer for 2 minutes, add leaves and simmer for another minute. Drain and rinse well under cold water. Allow the water to drain and then use your hands to squeeze the chard well until it is completely dry.
  • Put half the butter and the 2 tablespoons of olive oil in the frying pan and place on a medium heart. Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes. Use a slotted spoon to remove them from the pan then throw in the garlic. Cook for about a minute until it starts to become golden.
  • Carefully pour in the wine, stock or water and leave for about a minute until it reduces to about a third. Add the chard and the rest of the butter and cook for 2-3 minutes, stirring occasionally.
  • Drain the pasta and turn back into the hot pot, reserving some cooking water. Add the chard and mix to combine. Divide the into serving bowls, spoon some tahini sauce on top and scatter with the pine nuts. Finally, drizzle with a tiny splash of olive oil and dust with some paprika.
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Braised greens with harissa, preserved lemon and fried egg

Comfort food indeed! Spicy, yolky and slippery… everything I love in a dish. And don’t even talk about the vitamins!!

ourkitchengarden.net

Fresh from the garden: kale, silverbeet, spinach, garlic, eggs, lemons, capsicum
Recipe source: Melissa
Serves: 4 at home or 20 tastes

Equipment:

  • Chopping board and knife
  • Measures – cup, tablespoon
  • Thick-bottomed frying pan (or casserole dish) with lid
  • Wooden spoon, tongs
  • Egg slice
  • Serving bowls
Ingredients:

  • 1 big bunch of kale, silverbeet & spinach (about 500g in total)
  • Olive oil
  • 2 cloves garlic
  • 1 tablespoon harissa
  • 1 cup water
  • 1 preserved lemon
  • Flaked salt and pepper
  • 4 organic free-range eggs

What to do:

  • Wash all the leaves thoroughly and shake dry, then trim the kale of its stalks and your other greens of any tough or dry stems. Chop the greens into thick ribbons.
  • Peel the garlic and thinly slice.
  • With tongs, remove a preserved lemon from the jar and rinse under running water to remove the salt. Cut into quarters and carefully slice out the pith and seeds and discard. Finely slice the rind into slithers and reserve.
  • In the frying pan or casserole, heat 3 tablespoons of olive oil over medium heat. When it shimmers, add the greens. Use tongs to toss and coat in the oil.
  • After about 4 minutes, the greens should start to wilt, brown in spots, and cook down. Add the garlic and continue to sauté, tossing or stirring occasionally, another 2 minutes. Do not allow the garlic to brown.
  • Add the harissa and toss to distribute. Then add the cup of water. Bring the pan to a boil, scraping up any browned bits on the bottom. Cover, and simmer for about 10 minutes, until the thickest parts of the veggie stems are very tender and easily pierced with a knife.
  • In the final several minutes of cooking, add the slices of preserved lemon, tossing to incorporate them in the cooking liquid. You may need to add a little more water as you go.
  • Taste for salt and pepper and season, if necessary. Remove the greens from the heat and divide among your bowls.
  • Heat a little more oil in the pan and fry your eggs one or two at a time, placing one on top of each bowl of greens. Serve immediately!

Notes: What are preserved lemons and when did we make them? What is harissa? What other greens could you use?

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Silverbeet soup

Slurpy, slinky soup chock-full of healthy stuff, and a bit of creamy goodness too. Heaven.

Fresh from the garden: silverbeet, onion, potatoes, celery, chives, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes 

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender, mouli
  • Serving bowls
  • Teaspoons

What to do:

Ingredients:

  • 1 brown onion
  • 1kg Sebago potatoes (or other white fleshed all-rounder)
  • 2 large or 3 small stalks celery
  • Small handful chives
  • A large handful of silverbeet
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres vegetable stock or 1.5 litres boiling water and 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraiche
  • Fill the kettle and set it to boil.
  • Peel and coarsely chop the onion.
  • Peel and coarsely chop the potatoes into 2cm cubes.
  • Wash and finely chop the celery, including leaves.
  • Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  • Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  • Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  • Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  • Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  • Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  • Remove from heat and blitz with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
  • Taste and season with salt and pepper if needed.
  • Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
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Green soup!

(Rocket, silverbeet and potato…)

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up the bolting rocket!

ourkitchengarden.net

Green soup!

Fresh from the garden: rocket, silverbeet, potatoes, chives
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures – litre jug, tablespoon
  • Handheld mixer
  • Ladle
  • Serving bowls
Ingredients:

  • 500g waxy potatoes
  • A small bunch of chives
  • 1 big bunch rocket
  • 2 or 3 silverbeet stems & leaves
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Peel the potatoes under running cold water & cut into 2cm cubes.
  • Wash the chives, shake dry and slice into 1cm bits.
  • Peel the garlic cloves and squeeze them through the garlic press.
  • Melt butter in the large stockpot over medium heat and sauté the chives and garlic for a minute, and then add the potato cubes and turn so that the potato sweats in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons.
  • Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Measure the bouillon & boiling water into a litre jug, stir and then pour it into the potatoes. Bring them to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket and silverbeet leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may want to add another cup of hot water.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
  • Taste for correct seasoning (the bouillon is salty so you may not need any extra salt) and ladle into bowls to serve.

Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’?

ourkitchengarden.net

Thick green soup!

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Silverbeet, spring onion and ricotta calzone

These folded pizzas are great with a homemade Napoli sauce served alongside (or even added to the filling before baking) – and you can even add prosciutto, ham or roast chicken at home. Mandatory is a leafy salad!

ourkitchengarden.net

Recipe sourceMelissa
Fresh from the garden: silverbeet or spinach, spring onion, lemon, garlic
Makes: 4 large calzone

Equipment:

  • Rolling pins
  • 2 large baking sheets
  • Chopping board & knife, scissors
  • Large frying pan
  • Garlic press, wooden spoon, tongs
  • Large bowl
  • Grater, microplane grater
  • Baking paper
  • Scales
  • Measuring cup
  • Pastry brush
  • Serving plates
Ingredients:

  • 2 recipes Hugh’s Magic Dough
  • Plain flour, for rolling out dough
  • 1kg spinach or silverbeet
  • 4 or 5 spring onions
  • 2 garlic cloves
  • 3 cups ricotta
  • 1 tub bocconcini
  • 50g parmesan
  • 1 lemon
  • Flaked salt & black pepper
  • Coarse polenta for dusting baking sheet
  • Extra-virgin olive oil

What to do:

  • Preheat oven to 230C.
  • Lightly dust the work surface and rolling pin with flour. Divide the dough into 4 and press and roll it out into 4 x large rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off adjacent edges to fold back over later.
  • Wash the spinach or silverbeet, shake dry and slice or cut the leaves from the stalks (leaving the stalks for the chooks), then slice the leaves into thin strips. Squeeze the garlic through the press. Wash the spring onions and strip the tough outer leaf away. Chop into 1cm pieces.
  • Heat the frying pan with 2 tablespoons of olive oil and add the garlic and spring onion, gently cooking for 30 seconds. Then add the strips of spinach & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze any moisture out with the back of the wooden spoon and place spinach in the large bowl.
  • Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the ricotta and season with salt and pepper.Grate the parmesan and add to the spinach, and using the microplane grater, zest the lemon into the mixture.
  • Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  • Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a rim and brush the tops with olive oil.
  • Bake for 15/20 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.

 ourkitchengarden.net

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