Saturday, 18 April 2015

Empanada vegetariana (Vegetarian empanada)

Empanada vegetariana (Vegetarian empanada)
Empanada vegetariana (Vegetarian empanada)

When I "#FireUpYourOven" to make this beautiful  recipe chosen it was the  month of February in baking partners challenge recipe was suggested by Marisa of Thermofan.

Infact I had made it well in advance but somehow by the time I got down to writing it was the month of March. We had the next challenge.... Lazy me postponed again. But now I think its high time we take a look at this delicious pie that can be made egg-less.

Coming to the recipe...

Though we had a free hand in the choice of filling I wanted to stick as close as possible to the original recipe.

I liked the write up that was provided with the recipe so I am leaving it. In fact I did look up Galicia after I read the write up. I was not aware of this place.

Galicia is an autonomous Community located in the in the northwest of Spain, right on top of Portugal.
The cuisine of Galicia is well known for its variety and quality of its products, shown in many cases by 30 Galician products with designation of origin. Fish and seafood are famous for their quality.

The Galician empanada is a variety of popular stuffed bread in Galician cuisine and is part of its identity. Empanadas first appeared in medieval Iberia during the time of the Moorish invasions. The name comes from the Galician, Portuguese and Spanish verb “empanar”, meaning to wrap or coat in bread.

It is a culinary preparation offered in the municipalities of Galicia on the occasions of celebration. Nowadays it is baked all around Spain.

The dough is thin and made with wheat or corn flour, not cornstarch (similar or the same used for making bread).

It’s usually prepared with the fillings you can imagine: fish, seafood, veggies or meat and a mixture or vegetables called “zaragallada”. It can also be baked with sweet fillings. It’s delicious.
Empanadas can be served as an appetizer, first course or “tapa”; freshly cooked or cold but are best at room temperature. “

We had two choices given by Marissa the  famous, sardine’s empanada (in Galician called, “empanada de xoubas”) and the second one, a veggies empanada, is suitable for vegetarian people (empanada vegetariana). Both the recipes are from Marissa’s friend, Milia, Cousas de Milia.
These were the useful links she has thoughtfully provided.
How to close a typical "empanada gallega"

Empanada vegetariana (Vegetarian empanada)
Empanada vegetariana (Vegetarian empanada)


Not wanting to challenge my rolling out skills a lot I decided to go by a round empanada you can of course make it rectangular.

Let’s get the ingredients first for 

Empanada vegetariana (Vegetarian empanada)

Ingredients:
Filling (zaragallada):
  • 150 ml extra virgin olive oil
  • 500 g onions
  • 65 g leek
  • 3 garlic cloves minced
  • 2 green chillies, chopped fine
  • 45 g carrots
  • 430 g red, green and yellow capsicum
  • 120 g broccoli
  • 130 g mushrooms
  •  350 g ripe tomatoes
  • Salt & pepper
  • 1 hardboiled egg (optional)
  • 1 tsp chilli powder (optional)

For Brushing:
  • 1 large egg, lightly beaten
  • 1 tbsp of cold water for brushing

Dough (medium size):
  • 175 ml lukewarm water
  • ½ tsp sugar
  • 1 tsp active yeast
  • 200 g maida or all-purpose flour
  • 50 g whole wheat flour
  • 1 tblspn zaragallada’s oil or olive oil (oil from the pan where you have cooked the filling)
  • 1 tsp salt

Method:
First make the filling ideally it should be the day or night before. The filling is called the “zaragallada”.
Filling (zaragallada):
  • Wash and chop the veggies fine.
  • Heat the oil in a kadhai/wok.
  • Add the onion, green chillies, garlic and leek. Fry over medium heat until the onion is transparent.
  •  Add the capsicums and the carrots and cook at medium heat for 10 minutes, stirring constantly.
  • Add the broccoli, mushrooms and tomatoes. Cook for 10 minutes more.
  • Add the salt, pepper and red chilli powder (I could not take away the Indian from me)
  • Take the pan off the heat. Leave to cool for 20–30 minutes.
  • Put the filling in a colander and let drain overnight.
  • Do not forget to reserve a little oil for use in preparation of the dough.

Dough:  
  • In a bowl dissolve yeast into 100 ml tepid water. Add sugar stir set aside till it proofs. 
  • Meanwhile sift the flour and salt in a big bowl.
  • Make a well in the center and pour in the mixture of water and yeast, 2 tblspn of oil (zaragallada’s oil or olive oil) and using water as needed mix to make a slightly sticky (but not wet) and elastic dough.
  • Turn the dough out onto a lightly floured surface. Knead lightly.
  • Gradually, you can handle the dough faster, until the dough is smooth and elastic. This process takes about 15 minutes. Let it rest halfway through, knead lightly about 7 minutes, let it rest 5 minutes and then knead another 7 minutes.
  • Form a ball and place on a floured bowl, cover with plastic wrap and let the dough ferment for about 30 to 45 minutes or until doubled in size.

Assembling the empanada:
  • As I do not use paper in my baking I greased my mould.
  • Degas the fermented dough by pressing it gently and remove it to a lightly-floured work surface.
  • Divide dough in roughly ¾ and ¼. Cover ¼ half with a napkin to prevent drying.
  • Roll out the other half that is the 3/4th of dough thin the size of a dinner plate and place it aside.  In case your dough shrinks wait 10 minutes to relax and stretch again. The thinness of the dough will depend on your choice.
  • I set my oven to preheat at 180°C/350°F.
  • You can use a piece of baking paper or a silpat to transfer the dough to the counter (or baking tray) that will be easier but I did not use anything. I directly transferred the dough to the mould. The dough was big enough to overhang.
  • Spoon the cooled filling into the center and spread it out towards the edge, leaving a 2cm/1in border all the way around.
  • Roll out the remaining dough (slightly smaller than the base) and gently transfer it over the filling. Peel off the baking paper or silpat if using.
  • Pinch the edges to seal or use a fork or cutter.
  • Watch this video to see how it is done.
  • With left-over dough you can decorate the empanada, making some ornaments.
Empanada vegetariana (Vegetarian empanada)
Empanada vegetariana (Vegetarian empanada) Before Baking

  • Make a small slit in the top to allow the steam to escape and helps baking without breaking the top layer.
  • Brush the empanada with beaten egg mixed a tbsp of cold water. Paint the empanada with a pastry brush.
  • Bake for 30 minutes or until golden brown (depending on your oven). Check that the bottom part is perfectly baked; let it cool on a cooling rack and then cut into wedges.
Empanada vegetariana (Vegetarian empanada)
Empanada vegetariana (Vegetarian empanada) Cooling

Tips:
  •  Using a hot filling will make the bottom layer of the empanada become soggy.
  •  To obtain perfect dough, you may not need all the water depending on the type of flour you are using. The amount of water in dough’s, not always the same. Every flour has different power absorption. Therefore, if the flour is not known, don’t add any water at once ... in this case I reserve one third of the water and add it if necessary.
  •  Try to make the filling as “dry” as possible.
  •  Empanadas are better eaten the day of baking, but will stay fresh for a day more if stored in a cool place covered with foil. If the weather is hot, you might stick the completely cooled leftovers in the fridge.
  •  Empanadas can be re-heated in a hot oven.
  •  Empanadas cannot be frozen. Both, dough and filling are not very good after freezing.
  •  Use left-over filling in small pizzas, crêpes, and samosa or eat it with a fried egg and a glass of good Spanish wine.
 Empanada vegetariana (Vegetarian empanada) Fast Disappearing
Empanada vegetariana (Vegetarian empanada)

A test to verify weather the yeasts job is done is when the dough is pressed with a fingertip, if the process is complete, the mark made with the finger gradually disappears. If the dough has not finished fermenting, the mark will disappear immediately. If has grown to excess your finger will leave a permanent mark.




Day 16

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 Photobucket

Friday, 17 April 2015

Spinach Cheese Empanadas

Spinach Cheese Empanadas
Spinach Cheese Empanadas

Popeye and Olive Oyl!!

I am grateful to E.C.Segar, creator of these characters.


Thanks to his Popeye and Olive Oyl, my kids, (when they were younger and did not understand that hubby and I were hoodwinking them) ate greens as they wanted to be like Popeye not Olive Oyl!

Now they will feed me the greens if I try the stunt on them.

It’s difficult to believe my little one is in seventh and is as tall as I am. Must tell her because I fed her Spinach.

Coming to today’s recipe …

I made this long time ago when there is fresh spinach available in the fields. Actually I had made it for International Marathon we had. Never got round to posting it.

 I will love to “ #FireUpYourOven again for these.

Spinach Cheese Empanadas

Recipe source : here 
Ingredients:
Empanada Dough:
  • 2 ¾cups whole wheat flour
  • 1 cup water
  • ¾ cup salted butter
  • 1tsp salt
  • Pinch chilli powder
  • Spinach Cheese Filling:
  • 1 tbsp butter
  • 2 tblspn olive oil
  • 3 cloves garlic, minced
  • 1 tsp chilli powder
  • 200 grms fresh spinach stems removed, washed, chiffonade
  • 1 cup ricotta cheese
  • 225 grms mozzarella cheese, shredded or crumbled
  • 2 tblspn Parmesan cheese, grated
  • Salt and pepper to taste
Spinach Cheese Empanadas
Spinach Cheese Empanadas

Method:
Make the dough:
  • Heat water and butter in a small bowl over medium heat until butter has melted.
  • Mix flour and salt and chilli powder in a large mixing bowl.
  • Make a well in the Pour a little of the warm liquid in and stir with fingertips to make a wet paste.
  • Pour in remaining liquid and work the flour into the dough with your hand until you get wet, oily dough. 
  • Wrap the dough in plastic and refrigerate for at least 2 hours.

Make the filling:
  • Heat the butter and olive oil in a medium kadhai/wok and sauté over medium-high heat until melted.
  • Add the minced garlic and red chilli powder and sauté until the garlic becomes fragrant.
  • Add the spinach and sauté until all the greens are wilted.
  • Remove from heat. Stir the ricotta cheese, mozzarella cheese, Parmesan cheese, and cooked spinach together.
  • Season with salt and pepper to taste.

Assemble the empanadas:
  • Preheat the oven to 190°C/375°F.
  • Tear off pieces of dough to roll about 12 large or 24 small balls of dough.
  • Using a rolling pin, roll out dough balls on lightly floured surface into circles thick circles as too thin dough because this filling can expand and burst the pastry if the dough is too thin or the empanada is over-stuffed with filling.
  • Place 2-3 tbsp of filling in the centre of each dough circle.
  • Fold over and press edges firmly to seal.
  • Rope, pinch the edges tightly.
  •  In this case, a good tight seal will also prevent oozing of cheese during the baking process. Place empanadas on cookie sheet and bake until golden brown, 20-25 minutes.
  • Makes 12 large or 24 small empanadas.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 Photobucket

Thursday, 16 April 2015

Roast Garlic

 Roast Garlic
Roasted Garlic

“What are you making?”


“The house smells of garlic?”

The smell must have surprised my husband; he knows I do not enjoy garlic as much as he does.

He can live with garlic day in and out. Me I just tolerate the thing.

Ok it gives flavours, that are good but there is only so much of good a person can take.

Anyway coming to the husband’s question I roasted garlic for him and was he thrilled.  We kept it in a container and he enjoyed it in his daily food.

You can use it as a spread on bread or crackers, mashed into salad dressing, mashed into hummus, baba ganoush, or other spreads, in place of raw garlic in soups, casseroles, and sauces. Or like hubby spread on every surface he found he could spread it on.

This time I used the oven specially to roast the garlic but next time when I  #FireUpYourOven   baking this is one that will go with the bakes, only the savoury bakes mind you.

 Roast Garlic 


Recipe Source: The Kitchn
Ingredients:
  • 1 or more heads of garlic
  • Olive oil

Method:
  • Heat the oven to 200° C / 400°F.
  • Peel most of the dry skin off the garlic leaving the head and all the cloves connected.
  • With a sharp knife cut off about ¼ inch off the top of the head of garlic. This will expose the tops of the garlic cloves.
  • Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic let the oil sink down into the cloves.
  • Wrap the garlic aluminium foil and roast in the oven for 40 minutes. The garlic is done when a center clove is completely soft when pierced with a paring knife.
  • Let the garlic cool slightly and serve.
  • If you have questions as to how to get it out of the peel then tell them,” Press on the bottom of a clove” the garlic will come out.
  • Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe Notes:
  • Pressed for time? Then you can separate the head of garlic into individual cloves. Leave the cloves intact and covered with their skin, toss with olive oil, and roast in a foil packet until soft.
  • The garlic head gets done in 40 minutes; you can continue roasting until deeply golden for a more caramelized flavour — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.

Day 14

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 Photobucket

Wednesday, 15 April 2015

Cauliflower Cheese with Walnuts and Bread Crumbs



Cauliflower Cheese with Walnuts and Bread Crumbs
Cauliflower Cheese with Walnuts and Bread Crumbs
“Not cauliflower again!!”

Familiar words?

Then you will love this cheesy bake, rather your kids will love it. I was wondering what will happen to my waist if I indulge in so much cheese every other day.

Anyway it is the perfect side to meat preparations as well. If you’re short on time, you can prepare a day ahead and leave the baking for later.

Cauliflower Cheese with Walnuts and Bread Crumbs

Recipe Source: Good Food Magazine
Serves 1
Ingredients:
  • 200 grams cauliflower
  • 125 ml milk
  • 1 tblspn butter
  • 1 fresh folded to break the spines bay leaves
  • 1 tblspn corn flour
  • 40 grams   cheddar, grated
  • A handful, torn into chucky bits of bread
  • 1 tbsp walnuts chopped
  • ¼ tsp salt
  • A pinch pepper
Cauliflower Cheese with Walnuts and Bread Crumbs
Cauliflower Cheese with Walnuts and Bread Crumbs

Method:

  • Separate the cauliflower to even sized florets.
  • Bring a large pan of salt water to boil.
  • Add the cauliflower and boil for 8 minutes or just until tender and allow to steam and dry.
  • Air dry the cauliflower on paper napkins, to remove as much water from the cervices as you can. (I did the boiling and drying in the night before I made this).
  • Arrange the cauliflower in a large casserole dish.
  • To make the sauce, pour the milk into a pan along with the butter, bay leaves and corn flour, and heat gently, stirring at all times until it thickens in to a smooth creamy dish.
  • Remove the bay leaves, add 25 grams of cheese and season to taste.
  • Pour over the cauliflower and scatter with the remaining cheese.  Preheat oven to 220°C.
  • Scatter the bread and walnuts over the cauliflower and bake for 25 minutes until golden.
  • In case you are preparing ahead then pour the sauce and refrigerate, when you needed scatter the bread and walnuts over the cauliflower and bake for 25 minutes until golden.

Do check my other friends at “#FireUpYourOven“! Come back tomorrow for a new bake…
Day 13






Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 Photobucket
Related Posts Plugin for WordPress, Blogger...

Copyright