I got this book called Vegetarian (Over 300 healthy and wholesome recipies from around the world) edited by nicola graimes. Bought it barnes and noble. I am going to try all these and post some recipies if it comes out good, atleast once a week.
I made this Calzone last week. It came out pretty good.
You need
For the crust
2/3 cup Warm Water
1/4 tsp active dry yeast
Pinch of sugar
2 Cups of flour
1 Tsp Salt
1 Tblsp Olive Oil
For the Filling
3 baby eggplants, cubed
3 Shallots, chopped
1 small Zucchini Cubed
1 Garlic Clove chopped
2 Tbsp olive oil
1/4 tsp Crushed Red Pepper
2 Tsp Fresh thyme
3 oz Mozzeralla Cheese cubed
Salt
Freshly ground Black pepper
Method
To make the crust.
--->If you have a bread machine, put the items needed for the flour in the pan and set the machine at dough setting. If you dont have a bread machine, follow the steps below.
--->To make the dough, in the water, add the yeast and sugar let it sit for 5 to 10 minutes until frothy.
--->Sift the flour and salt in a large bowl and make a well in the center.
---> Gradually pour the eyast mixture and add 1 tablespoon of oil to this. Knead the dough on a lightly floured surface for 10 minutes, until smooth. The dough shuld be springy and elastic.
--->Once the dough is made let it sit for an hour and half to rise.
To make the filling.
---> Heat the oil in a pan, and the chopped shallots and fry till it softens.
--->Add the eggplant, garlic, zucchini, crushed red pepper, thyme and salt and pepper.
--->Cook for 4 to 5 minutes, stirring frequently, untill eggplant begins to soften.
--->Divide the dough in half (I divided it in four since i felt it was too big) and roll it in to a 7 inch piece round.
--->Preheat the oven to 425 degrees.
--->Spread the eggplant mixture on it and sprinkle witht he mozzarella cheese.
--->Dampen the edge with water and fold over the other half to enclose the filling
--->Seal firmly with the end of a spoon.
--->Brush the top and bottom with oil
---> Line a baking pan with foil and place the two calzones on them
--->Make a hole on top of the calzones to let the steam escape.
--->Bake for 15 to 20 minutes until golden.
--->After you take it out, brush with remaining oil and sprinkle with parmesan cheese (I skipped this part, since kids were too hungry.
The other calzone came out perfectly since I had sealed the edges very nicely, the one in the picture was not sealed, hence some cheese came out!
My daughter gave a 6 on 10 for this, not bad for the first time........
Also the original recipe was with sundried tomatoes. I replaced it with zucchini, since my son is not a fan of tomatoes.
I made this Calzone last week. It came out pretty good.
You need
For the crust
2/3 cup Warm Water
1/4 tsp active dry yeast
Pinch of sugar
2 Cups of flour
1 Tsp Salt
1 Tblsp Olive Oil
For the Filling
3 baby eggplants, cubed
3 Shallots, chopped
1 small Zucchini Cubed
1 Garlic Clove chopped
2 Tbsp olive oil
1/4 tsp Crushed Red Pepper
2 Tsp Fresh thyme
3 oz Mozzeralla Cheese cubed
Salt
Freshly ground Black pepper
Method
To make the crust.
--->If you have a bread machine, put the items needed for the flour in the pan and set the machine at dough setting. If you dont have a bread machine, follow the steps below.
--->To make the dough, in the water, add the yeast and sugar let it sit for 5 to 10 minutes until frothy.
--->Sift the flour and salt in a large bowl and make a well in the center.
---> Gradually pour the eyast mixture and add 1 tablespoon of oil to this. Knead the dough on a lightly floured surface for 10 minutes, until smooth. The dough shuld be springy and elastic.
--->Once the dough is made let it sit for an hour and half to rise.
To make the filling.
---> Heat the oil in a pan, and the chopped shallots and fry till it softens.
--->Add the eggplant, garlic, zucchini, crushed red pepper, thyme and salt and pepper.
--->Cook for 4 to 5 minutes, stirring frequently, untill eggplant begins to soften.
--->Divide the dough in half (I divided it in four since i felt it was too big) and roll it in to a 7 inch piece round.
--->Preheat the oven to 425 degrees.
--->Spread the eggplant mixture on it and sprinkle witht he mozzarella cheese.
--->Dampen the edge with water and fold over the other half to enclose the filling
--->Seal firmly with the end of a spoon.
--->Brush the top and bottom with oil
---> Line a baking pan with foil and place the two calzones on them
--->Make a hole on top of the calzones to let the steam escape.
--->Bake for 15 to 20 minutes until golden.
--->After you take it out, brush with remaining oil and sprinkle with parmesan cheese (I skipped this part, since kids were too hungry.
The other calzone came out perfectly since I had sealed the edges very nicely, the one in the picture was not sealed, hence some cheese came out!
My daughter gave a 6 on 10 for this, not bad for the first time........
Also the original recipe was with sundried tomatoes. I replaced it with zucchini, since my son is not a fan of tomatoes.
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