Monthly Archives: February 2011

Jessi-Calzone

Like the name? If you don’t know what this is, it’s a pizza in a pasty like formation. Okay, I think it takes a dedicated student ‘foodie’ to put the effort into this, cos I actually made the dough base at about 5 o’clock, and then put it in the fridge to rise and then cooked it an hour and a bit later, ultra prep. And this was slightly thrifty, about £3(but I already had plain flour and olive oil) and a lot of the stuff needed lasts a long time anyway. It was lavly with anchovies and courgettes, but it’s your pizza obviously.

Ingredients (makes a one person base or calzone)

Dough-I used this from previous knowlege of pizzas, I’ve used Jamie Oliver before, but other books also. Just look online for other types of measurements and adapt it to however many people you’re cooking for.

-2 cups of plain flour

-1 cup of warm water

-1/2 a sachet of yeast

-2 dessert spoons of oil

Filling

-1/2 a carton Sainsburys chopped tomatoes with basil and oregano

-a can of anchovies

-a bit of a courgette

-mozzarella-chopped or grated-depending on how much you want

Method

-Place the flour in a bowl, and make a hole in the centre.

-Mix the warm water, oil and yeast together in a jug, and leave stand for a minute (if you can be bothered).

-Pour this mixture into the bowl, and fold the flour into the liquid. It gets messy (and my friend rang me at this time at which point my phone got destroyed with dough goo) but persevere, folding the mixture in on itself till all the ingredients have combined and you have a silky dough ball. Knead it in your hands to get some air in.

-Wrap the dough in cling film and put in the fridge for like half an hour minimum. My Italianesque friend was like “the fridge?! the fridge!?”, but if Jamie and Nigella say fridge, who am I to disagree? You need to let it sit cos it gets much bigger, and you need it to be big.

– After half an hour, it should have increased. Now flour a surface and roll out the base into a circle, this is a bother, it took 3 attempts for me but that’s cos I was chatting at the time and wasn’t concentrating.

-Now place this down on a greased baking tray. Once you’ve done this, spread the tomatoes on the base leaving a centimetre at the edge, followed by the mozzarella, and your toppings.

-Now fold this in half, and folding the bottom half rim over the top half. Like in the picture.

-Put in the oven at 180-200c for about 40 minutes and buon appetito. I like it with salad cream, but that’s cos I’m a salad cream addict, I don’t think Italians would like this.

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Filed under Bread, Pastries and Pizza, Cheese, Italian, Vegetarian

Aubergine Bake

I’ve wanted to make this before. It’s like lasagne/moussaka , but it doesn’t have pasta, or lamb. It’s really simple, and cheap (if you  have the store cupboard ingredients). I made this for one, but obviously I had leftovers. Just double the ingredients if you’re making this for more people. I turned out a bit sloppy, but it was honestly really nice. Definitely get the chunky vegetable pasta sauce.

Ingredients

-1/2 quantity Bisto Cheese Sauce (made with milk or water)

-1 aubergine

-1/2 a jar of Sainsburys chunky vegetable pasta sauce-or any pasta sauce you would like. I was looking for the Mediterranean feel.

-Cheddar/feta (or both)

Method

-Slice the aubergines into rounds, and place them in a pan of boiling water for 1 minute and a half. Place these on a plate and sprinkle with salt, ideally put them on some kitchen paper, but I didn’t.

-Whilst these dry, boil your milk/water to make the cheese sauce.

-Once this is made, fry the aubergines in a tiny bit of olive oil, about 2 minutes on each side. Alternatively prod them with a knife, and if this sinks through easily then they’re fine. It doesn’t really matter, cos they’ll cook in the oven.

-Get 1/2 your tomato sauce, and put some on the base of a baking dish which is reasonably deep. Put half of the aubergines slices on top, followed by the cheese sauce. At this point I added a bit of feta, but that’s me, it’s your food. Then add the rest of the tomato sauce, cheese sauce, and top with some cheddar/feta.

-Put the dish in the oven at 180-200 c. and cook for about 45 minutes.

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Filed under Cheese, Italian, Quick, Vegetarian

My Personal Jamabalaya

I’m not sure if this is a “jamabalaya”, but it has rice and tomatoes and spices and Quorn chicken pieces. and it’s nice. Sorry about the awful photo, but I have a bad camera, hopefully I can get a better one soon. The rice is cooked in the tomatoes so they have more flavour. (New name: nice rice?). It’s also quite BASIC and without wanting to sound like a cookbook, uses up all the “leftovers in the cupboard”. I’m gonna make pasta sauce with the leftovers of this meal. cos I’m using quite awkward measurements. Alternatively, don’t use halfs and put the left overs in the fridge/freezer.

Ingredients(will probably leave leftovers)

-1/2 a mug of rice

-1/2 tin of chopped tomatoes

-a mug of cold water

– 1/3 of courgette

-Quorn/real chicken pieces

-1/2 or so of drained beans (I chose barlotti)

-Lots of spices that you want to add (mixed herbs and sugar are a necessity)

-Cheese if you like cheese. I love cheese.

Method

-Put tomatoes, water and rice in a saucepan and turn on a medium-high heat. It should start boiling, make sure you keep on stirring it so the rice is moved around.

-Meanwhile, fry chicken/Quorn with the courgetters and some spices. I use this Schwartz spice, it’s really nice , tastes like crisps.

-Right now the rice should slowly be absorbing the tomatoes and water, add some sugar, spices, HERBS.

-Give the rice a try, if it seems like it’s still hard but the water is quickly being absorbed, add some more water, perhaps 1/2 a mug-full.

-You can, at this point, add your chicken pieces and beans to the mix. Stir the mixture.

-Keep on testing your rice, if it is cooked and all the liquid is absorbed, then serve with some feta/cheddar (obviously I had a bit of both).

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Filed under Quick, Rice and Pasta, Store Cupboard, Vegetarian

Quicker-Than-Pasta Packed Sweet Potato

So I did a massive food shop today, cos I didn’t know what I wanted, and just thought I would do a big shop and just improvise each day. Well, it turns out that this has so far been a good idea. This was delicious, and it’s healthy as well. AND IT TOOK QUICKER THAN PASTA!!

Ingredients

-Sweet Potato

-1/3 of a courgette (wrap the rest up in cling film for later)

-Half a tube of tomato purée

-A bit of olive oil

-1 desert spoon of vegetable stock with 50ml of water

-Feta or Cheddar, or a bit of both (this is what I had).

Method

-Put the sweet potato in the microwave for 10-12 minutes depending on how big it is. Turn it upside down halfway through. Make sure that when you poke a knife through it that it is soft in the centre. If not, put it in the microwave for a bit longer. It actually depends on how you liked your baked potatoes. If you like crunchy outsides, put it in the oven for 10-15 mins at 150c.

-Whilst this is cooking, chop up the courgette into slices and fry in a bit of oil for a couple of minutes.

-Add the tomato puree and the stock, stir and leave to heat up. Make sure it is bubbling, but not angrily. Add some herbs if you have any, and any spices that take your fancy.

-Once your sauce is nice and hot, get your jacket potato, slice down the middle (and add a bit of butter if it takes your fancy) and pour over your courgette sauce.

-Add your cheese, and there you go!

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Filed under Cheese, Quick, Store Cupboard, Vegetarian

Comfort Curry

Made with potatoes AND eaten with rice, I hate to sound like a cliché, but this is the best meal when hungover. Or moody. Or happy. Or hungry. I gave this to a friend when I was all four, and it was so good. She decided to bring some yoghurt which was really good with it as well. These are the staple ingredients which make it amazing, but I also added some other stuff which I found in my cupboards to bulk it out, these are written in italic. But you could honestly throw in anything.

Ingredients

-Olive oil

6 new potatoes

-1 onion

-A handful of veg from a bag of frozen Mediterranean vegetables. I found mine in Aldi, but Waitrose sell them too for only a £1! If you can’t find these, a bag of frozen, chunky vegetables (with broccoli, cauliflower, carrots and peas) is equally lovely, but first cook to packet instructions.

-4 tsp Bouillon Vegetable Stock powder mixed with 250 ml boiling water

-1x tin of chopped tomatoes

-3 tsp Patak’s Madras curry paste.

-Mixed Herbs, Cumin + Coriander, Garam Masala (any other Curry spice-cardamom pods, fenugrek, tumeric work perfectly)

1x tin of kidney beans

-2 handfuls of spinach

-those frozen veg that you get in Sainsburys which included sweetcorn, peas, carrots and green beans.

-Enough rice for whoever’s eating

Method

-Place the potatoes in a saucepan of water and bring to the boil. Leave simmering for 15 mins or until the potatoes are soft, but still a little hard in the middle when poked with a fork.

-Fry the onions in some olive oil, and add a bit of salt to prevent them from burning to the surface.

-Once soft and slightly brown, add the Medn Veggies and fry. IF USING CHUNKY VEGETABLES don’t add yet.

-The Medn vegetables should be soft and fully defrosted when you add the spices. This should include: 2 tsp of mixed herbs, 2 tsp of cumin, 2 tsp of coriander, and 1 tsp of Garam Masala, add these and continue to fry.

-This should be done for 2 minutes. Now add the chopped tomatoes, other veg if using, kidney beans, spinach, stock and curry paste. Stir well.

-Once the potatoes are done, chop each one in half and add to the curry. Now cook for at least 15-20 minutes. To save waiting time, cook your rice.

-Serve with rice and, if you want to splash out, some mango chutney or some lime pickle (it was well worth the investment). Obviously you SHOULD have tonnes left over (but it’s SOOO easy to finish the whole pot off), with these leftovers put them into tupperware in sensible portion sizes  and place in the fridge/freezer for easy re-heatable curry in minutes.

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Filed under Rice and Pasta, Store Cupboard, Vegan, Vegetarian