500g strong white bread flour
1 tsp dried yeast
1 tbsp olive oil
semolina or polenta for dusting
For the filling
12 slices chorizo
2 garlic clove, finely chopped
cavolo nero or other leafy green
2 balls mozzarella, torn into pieces
walnut-size lump of Parmesan
Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.
Recipe from Good Food magazine, February 2010
2 tbsp sunflower oil
1 large onion , chopped
1 tsp cumin seeds
400g sweet potatoes , cut into medium chunks
½ tsp crushed chilli flakes
400g can chopped tomatoes
140g salted, roasted peanuts
250g chard , leaves and stems, washed and roughly chopped
Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.
Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.
Line quiche dish with pastry
2 or 3 eggs whisked (Depending on size of quiche dish)
Red Onions chopped
Chopped cooked rainbow chard
Red pepper diced
Grated Cheddar cheese
Saute onions, pepper and walnuts slowly.
Meanwhile mix the eggs with the cream and add grated cheese
stir in sauted onions peppers and walnuts and pour straight into pastry lined quiche dish
Cook 180 degrees for 25minutes or until until filling cooked. Delicious hot or cold
150g slices of bread preferably dry (dry in oven if necessary)
50ml olive oil
4 cloves garlic
2 leeks sliced (though works without this)
450g tomatoes chopped (tinned works fine!)
1 tablespoon chopped parsley or marjoram (could substitute with other herb or dried)
300ml water or stock
Shred chard leaves and put to one side. Slice the chard ribs. Heat olive oil and add garlic, leeks and chard ribs. Cook until tender without browning. Add tomatoes and parsley and simmer until thickened. Add shredded chard leaves, water or stock, season as required and simmer until chard is tender.
Break or cut bread into bite-sized pieces and add to stew a minute or two before serving.
Good served on a bed of rice. Cheers!