Date: 2011-11-12
Chef: Pamela
Quantity: 4-5

Pizza dough:
125-150g flour
1 tsp sugar
2 tsp butter/Olive Oil
1/4 tsp salt
1 tsp dry instant yeast
2 tsp lemon juice (if yeast does not contain Vit C)
90ml water (60% liquid (vs flour) if done by hand, If done in processor, 55% liquid vs flour; a little bit more liquid if whole-wheat flour is used)
1/2 tsp dried Oregano or mixed dried herbs

Filling 1: Scrambled Tofu:
500g Tofu
2-3 Zucchinis
2-3 Carrots
1-2 Bell Peppers
2 tsp Garam Masala powder
Fresh Ginger
Fresh Thym and Parsley

Filling 2: Spinach and Cheese
Cheese (Feta and Mozarella)
Salt, Pepper, Oil
Optional: Mushrooms, Broccoli, Ricotta Cheese

1. Preheat oven 450 F. Grease baking tray.
2. Peel and grate ginger. Grate all vegetables or cut in small cubes.
3. Filling 1: Scrambled Tofu
Heat oil. Add grated ginger.
Add scrambled tofu and garam masala powder. Cook for a few minutes.
Add carrots, zucchinis and all the other vegetables. Cook for a few minutes.
Add herbs, salt and pepper to taste.
4. Filling 2: Spinach and Cheese
Heat oil. Add spinach and cook for a few mins.
Remove from heat. Add cheese, salt and pepper.
5. Make Pizza dough.
6. Divide pizza dough into small balls.
7. Roll each ball into an 8-inch circle. Place filling in center of a round, fold dough in half, and then seal by rolling edges together toward center and crimping with a fork.
8. Using a sharp knife, cut two small slits in top of calzone to let steam escape.
9. Repeat with remaining dough and filling.
10. Brush calzones with milk.
11. Place calzones on baking tray and bake in center of oven until golden and risen, 13 to 15 minutes.
12. Serve immediately, with tomato sauce on the side.

Check out our previous post: Click Here

Spinach, Lettuce and Fruit Salad

Date: 2011-11-12
Chef: Pamela
Quantity: 4-5

1 lettuce
1 apple
10-15 grapes
1 pear
1 orange
Feta cheese

Olive Oil, Lemon, Salt

Vermicelli Dessert

Date: 2011-11-12
Chef: Pamela
Quantity: 4-5

2-3 T Ghee
1/4 cup Roasted vermicelli
4 cups milk
2 tsps Cardamom
3-4 T Sugar
1 T Raisins
Cashew nuts

Heat ghee and sauté the raisins, cashew nuts and almonds for 2-3 minutes.
Add the milk and cardamom.
Add the vermicelli and sugar. Stir until the sugar dissolves.
Cook uncovered on a low flame for about 10 minutes, stirring often.
Serve hot or cold.

No comments:

Post a Comment