Calzone

Filled with mushrooms, spinach and melted mozzarella

“This cracking calzone recipe makes a clever portable lunch and is great for using up leftover veg ”
Serves 4
Cooks In1H 30M
Difficulty Not too tricky
Bread, Party food, Vegetarian, Italian

Nutrition per serving
Calories 1301 65%
Fat 31.5g 45%
Saturates 9.1g 46%
Protein 30.4g 68%
Carbs 118.0g 45%
Sugars 5.4g 6%

Of an adult's reference intake


Ingredients
1 quickest tomato sauce (Molho de tomate: http://oishii-ideias.blogspot.pt/2015/06/o-meu-molho-de-tomate.html)
300 g spinach leaves, washed and spun dry
2 x 125 g good-quality mozzarella pieces, torn into pieces
Massa de pizza rápida: http://oishii-ideias.blogspot.pt/2010/06/massa-rapida-de-pizza.html


Method
First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).
Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot."

Fonte e imagem: //www.jamieoliver.com/recipes/bread-recipes/calzone/#iGAPuPSKpSiK4HVu.99

Sweet leek, ricotta & tomato lasagne

Fotografia: Andrew Burton

"You can either make this lasagne in 6 individual ovenproof dishes or in 1 large 3-litre ovenproof one. Alternatively, assemble it in 6 individual foil containers, cover with the lids and freeze for up to 3 months. Defrost thoroughly and cook as per the recipe.

 

Nutritional Information - Amount per serving:

• Calories 371kcal
• Carbs 31.1g
• Sugar 7.5g
• Fat 16.6g
• Saturates 9.8g
• Protein 20.6g

Serves 6

Ingredients

• olive oil
• 4 leeks, thinly sliced
• 2 red onions, thinly sliced
• 250 g spinach, washed and chopped
• 350 g good-quality ricotta
• 1 litre base tomato sauce
• 1 packet lasagne sheets, wholewheat if you can find them
• 125 g mozzarella ball
• 75 g fresh Parmesan, grated
• sea salt
• freshly ground black pepper

Method

Preheat your oven to 180ºC/350ºF/gas 4. Heat a large saucepan and add a splash of olive oil. Add the leeks and sliced red onions, and sweat, slowly, until soft – about 10 minutes. Add the chopped spinach and briefly cook until wilted down. Set aside to cool slightly, then drain off any excess liquid in the pan.

Mix the ricotta into the leek and onion mixture and season with a tiny pinch of salt and pepper.

Spoon a quarter of the base tomato sauce into the bottom of 6 individual ovenproof dishes, or into a 3-litre ovenproof dish. Cover with sheets of lasagne. Spread half the leek and ricotta mixture over the lasagne, then add a third of the remaining tomato sauce. Repeat with more lasagne sheets, the remaining leek and ricotta mixture and then half the remaining tomato sauce. Finish with a final layer of lasagne sheets, then spread the rest of the tomato sauce over the top.

Tear the mozzarella into small pieces and dot over the top of the lasagne. Sprinkle with the Parmesan. Place on a baking sheet and bake the individual lasagnes for 25–30 minutes or the large one for 45 minutes – they need to be cooked through and golden brown on top".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-leek-ricotta-and-tomato-lasagne

Baked Spaghetti with Homemade Ricotta

Photo by Jaymi Heimbuch

I know this Baked Spaghetti dish has a lot of moving parts but it can easily be simplified by substituting some of the from-scratch ingredients with your favorite store-bought items. However, once you make fresh ricotta cheese you will never return to the store for it!

Homemade Ricotta

1 gallon whole or raw milk
1/3 cup of white vinegar
1 teaspoon salt
1. Heat milk in a large, heavy-bottomed pot until it reaches 185 degrees.
2. Remove from heat and add the vinegar and salt, stirring gently.
3. Cover the pot and let stand for two hours.
4. Carefully transfer mixture to a cheese-cloth-lined colander.
5. Let drain for about two hours.
If you are fortunate enough to have any leftover ricotta from this bake, it can be refrigerated in an air tight container for up to a week. Or you might just want to make extra. May I suggest some Ricotta Pancakes? Add a tablespoon of ground food-grade lavender for a nice twist.

Your Favorite Fresh Pasta

Photo by Jerry James Stone
6 large eggs
3 1/2 cups semolina flour, sifted
2 tablespoons ice cold water
1 tablespoon olive oil
1 pinch of sea salt
1. Separate the egg yolks from the whites.
2. Place the yolks into a measuring cup.
3. Slowly add the egg whites to about 7/8 of a cup.
4. Gently whisk together the egg mixture and olive oil.
5. In a large bowl, slowly add the egg and oil mixture to the semolina flour.
6. Knead dough for about 10 minutes.
7. Roll dough into a ball, wrap with a towel and let rest for 30 minutes.
8. Roll out spaghetti through a pasta machine.
9. Bring salted water to a boil in a large pot.
10. Cook pasta for about 2 minutes and drain.

Roasted Tomato Marinara

Photo by Kevin Schuder
10 pounds fresh tomatoes
2 yellow onions, peeled and diced
2 shallots, chopped
6 gloves of garlic, chopped
1/2 cup red wine
1 tablespoon of dried basil
1 tablespoon of dried oregano
2 tablespoons of dried sage powder
1 teaspoon of dried thyme
1 bay leaf
1 or 2 tablespoons of chili powder
1 teaspoon of sugar
Olive oil
1. Heat a large saute pan over high heat.
2. Add the tomatoes, don't move them until they burn and blister. Then flip them over, repeating until the tomatoes are charred and softened.
3. In a large sauce pot, warm some olive oil over a medium-high heat.
4. Add the onions, shallots, and garlic. Cook until softened then remove from heat.
5. Add the tomatoes.
6. Deglaze the saute pan with some of the red wine, add it to the sauce pot.
7. Add the remaining red wine, the dried herbs, and the chili powder.
8. Carefully blend with an immersion blender or in batches through a food processor.
9. Add bay leaf and cook at a very low simmer for 2 hours.
10. Finish with sugar.
11. Salt and pepper to taste once cooled.

Baked Spaghetti

Photo by Jaymi Heimbuch

Homemade ricotta cheese
Fresh spaghetti, cooked
Roasted tomato sauce
1 bunch of fresh basil, washed
1 cup of mozzarella cheese, grated
1. Using a 9 x 13 dish, layer the sauce, ricotta and spaghetti as you would a lasagna.
2. Top with mozzarella and bake at 350°F until the sauce is bubbly.
3. Finish with fresh basil leaves and serve.
This dish is simple in its construction but with all of the fresh ingredients, it is bursting with flavor. Still, don't steer away from modifying it. Spinach and roasted red peppers would be a quick compliment, as would mushrooms.

Fonte e imagens:
http://www.stumbleupon.com/su/2Y8zGu/www.treehugger.com/files/2011/03/baked-spaghetti-with-homemade-ricotta.php

Macarronete com Espinafre

Hans Gissinger

Serve 4| Tempo de preparação: 20min | Tempo total: 40min

Ingredients

• 1 colher (sopa) de azeite
• 2 dentes de alho picados
• 1/4 chávenas de tomate seco picadod
• 1 lata pequena de tomate pelado, picado
• 1 lata grande de tomate pelado, inteiro
• 1 colher (chá) de vinagre balsâmico
• sal e pimenta preta
• 300g de macarronete
• 150g de espinafre fresco
• 150g de mozzarella ralado
• 2 colheres (sopa) de Parmesão ralado
• salada verde, para acompanhar.

Instruções

1. Aqueça o formo a 180ºC. Aqueça o azeite numa frigideira grande, em lume médio. Adicione o alho e o tomate seco. Cozinhe, mexendo sempre, cerca de dois minutos. Junte o tomate picado.
2. Esmague, com as mãos, o tomate pelado. Coloque na frigideira, adicione o vinagre, uma pitada de sal e de pimenta. Deixe cozinhar em lume médio, até engrossar, cerca de 15 a 20 minutos. 
3. Aqueça água numa panela grande, junte uma pitada de sal e, quando ferver em cachão, adicione a massa, cozendo de acordo com as instruções da embalagem.
4. Adicione o espinafre ao molho, misturando, deixe cozer cerca de 1 minuto. Junte a massa cozida e escoada, envolvendo o molho.
5. Coloque metade da mistura numa forma/pirex, com cerca de 20cm por 20cm, polvilhando com metade do queijo mozarella, junte o resto da mistura e cubra com o queijo mozarella e o Parmesão ralado.
6. Asse cerca de 15 to 20 minutos, até gratinar. Sirva com a salada.

By Kate Merker and Sara Quessenberry,  September 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/baked-penne-spinach-00000000039494/index.html

Pizza Rápida

Peneirar duas chávenas de farinha (metade farinha integral, um quarto de farinha de centeio e um quarto farinha branca com fermento) e uma pitada de sal.  Adicionam-se duas colheres (sopa) de azeite. Mistura-se bem, até se obter um areão. Nessa altura junta-se um copo mal cheio de água. Obtém-se uma massa elástica e pronta a usar.

Após a massa ser tendida fina e colocada no tabuleiro, deverá ser untada com molho de tomate de modo a não secar.

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A cobertura poderá ser feita com tomate e cebola cortados em rodelas finas, azeitonas, beringelas grelhadas, cogumelos salteados com alho, pimento, ananás, etc. Qualquer folheto promocional de pizzas é bom para tirar algumas ideias de novas coberturas.
Antes de ir ao forno a pizza deverá ser coberta com queijo ralado, de preferência mozarela, oregãos e um fio de azeite.
Assa-se a massa no forno quente, cerca de 200ºC, até a massa ficar loura e bem cozida.