This Georgian khachapuri-inspired spinach and cheese stuffed bread tastes amazing. This is not an authentic Georgian version but it definitely delivers flavour and comfort. You can make one large bread or two medium ones from the amount of dough.
For the dough:
1 tsp active dry yeast
1/3 cup warm water
330g flour (2 2/3 cups)
1 tsp salt
1 tsp sugar
1/3 cup milk
1 tbsp oil
1/2 egg, whisked
For the filling:
50g spinach, chopped (1/4 cup packed)
200g firm mozzarella, grated (1.5 cups)
100g feta, crumbled (2/3 cups)
3 cloves garlic, chopped
70g butter (1/3 cup)
To make the dough:
First we’ll begin by adding the yeast to the warm water in a small bowl. Let it sit until creamy, about 7-10 minutes.
In a large bowl, add the flour, salt and sugar. Make a well in the middle and add the wet ingredients: oil, yeast-water, milk and egg. The original recipe made double the amount, so here we only need half of the egg, so make sure not to add the entire egg in there.
Starting from the middle of the bowl, first mix the wet ingredients and gradually mix in the flour, continuing until all the flour is mixed and you have a nice dough. It shouldn’t be too wet or too dry. After it is all incorporated, cover with cling film and let it rest until doubled in size, about 1.5 hours.
Halfway through the rise, turn on the oven to the highest temperature. The oven needs to be hot, hot, hot. You can use a pizza stone or turn a baking sheet upside down in the lower half of your oven (but not at the bottom).
When it has risen, separate the dough from the side of the bowl and add a handful of flour and knead the dough inside the bowl. It should be soft and pillowy. If the dough is too wet, continue adding flour.
Form into a ball, remove from the bowl and set aside to rest for 10 minutes.
To make the filling:
While the dough is resting, combine the shredded mozzarella and crumbled feta. Remove 1/4 of the mixture and place it in a separate bowl and set aside. This will go on top of the bread.
In the larger bowl (with 3/4 of the cheese mixture), add one egg, 50 grams (1/4 cup) of butter, chopped spinach, and garlic and mix.
Putting it all together:
Separate the remaining egg, saving only the egg yolk (you can use the egg white for meringues or a healthier omelette). Whisk it briefly in a small bowl and set it aside. It will be used to glaze the dough.
Place a large piece of baking paper on your counter and add some flour on top.
Now that the dough has rested, stretch the dough in a nice round shape and place it on top of the baking paper. Add the spinach and cheese filling in the center of the dough.
Fold up the edges around the filling and seal the dough. It should look like a ball. Now carefully flatten it by pushing down on the stuffed dough with your palms and finger tips. Make sure to create a lip or “ridge” around the edge of the dough, with a large “valley” in the middle where the cheese will sit.
Add the cheese in this “valley” and then glaze the “ridge” with the egg yolk. This will give the cheese stuffed bread a nice golden color.
The stuffed dough will be heavy. What I do is I slide the dough and baking paper on a sturdy cutting board, and then slide the baking paper and dough onto the pizza stone or upside-down baking sheet.
After about 5-7 minutes in the oven, the dough will puff up beautifully. Bake until the bread has a deep golden brown color and the cheese is brown and bubbling, about 15 minutes in total.
Remove carefully from oven by sliding the bread and baking paper on a cutting board. Take the remaining butter and slather it on the outside of the bread. You can slice immediately for the gooey cheese effect, or probably wait a few minutes so that you don’t burn yourself. Bon appetit!
Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.
I’m not going to lie, making ravioli from scratch requires a little effort but it’s one of those things that becomes easier with practice and honestly the effort is so worth it!
When making ravioli you should make sure the filling isn’t overly wet. It should be soft and almost mousse or paté like.
This mushroom filling is made with chestnut mushrooms, shallots and garlic. It’s nutty and full of flavour I also add a small spoonful of ricotta and parmesan for a delicious creaminess that’s not too heavy or overpowering.
I use a food processor to blitz everything to an extra fine and smooth consistency.
Make sure your pasta is made properly. Follow my recipe from a previous post exactly for making fresh homemade pasta dough and rest the dough because it makes a difference to the end result.
Use a piping bag or teaspoon to fill the ravioli
When you are rolling out the pasta and making the ravioli make sure your surface is lightly sprinkled with flour or semolina to stop the pasta sticking to your work surface.
1 batch homemade pasta dough (see my earlier post)
1 tbsp olive oil
5 oz (500g) Chestnut mushrooms, sliced
2 shallots finely chopped
1 clove garlic
1 sprig thyme
1 heaped tbsp ricotta
2 tbsp parmesan freshly grated
salt and pepper to season
For The Sauce:
1/2 tbsp olive oil
1 cup (250ml) double cream
2 tbsp parmesan freshly grated
2 heaped tsp mushroom powder
1 clove garlic
1 pinch nutmeg
1 sprig thyme
salt and pepper
To Make the Filling:
Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and sauté until soft and translucent.
Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes.
Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz until smooth and pate like.
To Make homemade egg pasta dough follow my previous recipe and the process for rolling out. There are some essential tips you need.
Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart.
Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown.
Tip: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
Seal the top of the dough with your thumb whilst holding the two edges. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch.
Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
To Make the Sauce:
Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, mushroom powder, thyme, nutmeg, salt and pepper. Stir and bring to a boil.
Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon.
Tamales are a traditional Mexican streetfood. They are made from a corn-based masa dough, filled with anything from pulled meats to vegetables and cheese, wrapped up and steamed in corn husks.
The following recipe however, is anything but authentic. It is more a student-friendly version that doesn’t require the sourcing of specific ingredients and equipment that you will only use for one recipe then gather dust on the shelf for a couple of years. You can adapt the recipe to your tastes/dietary requirements and it is so straight forward and cheap but best of all, these tamales do not skimp on flavour.
I used fine semolina to make my dough as masa is a bit tricky to obtain in Dorset as are corn husks so I used greaseproof paper which worked a treat. In keeping with my vegetarian lent challenge, I also used margarine instead of lard for the dough and made refried beans with added veggies and cheese for the filling. Folded together and steamed, the spices blend together in a warming dumpling-like parcel of flavours and textures. I recommend a good strong stock and decent seasoning for depth of flavour too.
Serves 4 as a small meal
70g/2½oz lard (or margarine)
225g/8oz masa flour (or fine semolina)
1½ tsp baking powder
1 tsp salt
1 tsp each smoked paprika, oregano
150ml/5fl oz warm stock
2 Tbsp olive oil
1 onion, finely sliced
100g mushrooms, chopped
1 small bell pepper, thinly sliced
2 garlic cloves, crushed
1 Tbsp tomato puree
1 tsp cumin seeds
1 tsp smoked paprika
1 x 400g tin red kidney beans, drained
1 tbsp fresh coriander, finely chopped
50g/2oz Cheddar, grated
salt and freshly ground black pepper
To make the tamales, beat the lard in a bowl with a wooden spoon to soften, then add the masa, baking powder, smoked paprika, oregano and salt and continue to beat. Slowly add the warm stock, beating to form a soft dough. Turn out onto a clean surface and knead for a couple of minutes, until soft. Wrap the dough in cling film and place in the fridge while you prepare the filling.
To make the filling, heat the olive oil in a saucepan and fry the onion, garlic, pepper, mushroom, cumin seeds and paprika for 10 minutes, add the tomato puree, kidney beans and a splash of stock and cook for a further 10 minutes. Season with salt and pepper, add the coriander and then mash the beans roughly with a potato masher.
To assemble the tamales, place a tablespoon of dough on a square of greaseproof paper and use your hands to flatten it into a rectangle shape. Place a spoonful of the beans in the middle and sprinkle with the Cheddar then fold over the sides and the ends to form a parcel and press down to seal. Wrap with the greaseproof paper, tie with string then repeat until you run out of dough.
Place the tamales in a steamer and cook for about an hour. Remove the tamales and carefully unwrap. Serve with salsa on the side.
When tomatoes are roasted or baked they turn so sweet and sticky and have such incredible flavour. Stuffing them just makes them into a complete meal and you have so many options! I stuffed these with creamy orzo and mushroom pasta plus big chunks of mozzarella cheese because you’ve just got to have cheese.
This recipe serves 6 which is a greater number than I usually cater for but the recipe is easily adjustable and you’ll probably want more for your lunch the next day… and day after that.
6 beef tomatoes
1/2 white onion , finely chopped
5 chestnut mushrooms , finely sliced
1 cup (200g) orzo pasta
1 3/4 cups (450ml) chicken stock plus extra if needed
1/4 cup/ small handful freshly grated parmesan
1 ball mozzarella
1/2 tbsp olive oil
Salt and pepper
Preheat the oven to 180°C fan.
Wash and dry the tomatoes then cut off the tops with a large knife. Do this carefully, not to damage the tops as they’ll act as a lid when baking.
Using the side of a metal spoon cut the edges that connect the middle core to the outside skin of the tomato then scoop out the flesh, juice and seeds into a bowl. Once done, cover the bowl with cling film and store in a fridge, find tips for using the leftover juice below.
Sprinkle the hollowed out tomatoes with salt and sit them top side down on a plate to drain.
Meanwhile make the orzo filling. Finely chop the onion and add to a pan with a little olive oil, saute until soft and translucent. Add the sliced mushrooms and garlic and cook down for around 3 minutes until soft and reduced in size.
Add the orzo pasta and stir to coat in the mushroom and onion mixture. Next add 1/4 of the chicken stock and stir as if you’re making a risotto until the liquid has absorbed. Continue to add the stock 1/4 at a time until you’ve used it all up
Taste and add a good pinch of salt if needed, if the pasta is still under cooked then add more stock until soft. Once done add the parmesan and stir until melted and creamy
To assemble the tomatoes, fill each tomato half way with orzo then top with a few cubs or slices of mozzarella. Add another layer of orzo (they can be slightly mounted) then top with the remaining mozzarella. Place the tomato lids on top of each tomato then bake in the oven for 30 minutes.
I have decided to set myself the challenge of training for my first ever marathon this year. As I ramp up the mileage, I also inadvertently ramp up my appetite. An hour or so post-run and literally ALL I can think about is carbs! Well this recipe delivers a double dose with the added benefit of cheese. Don’t be put off though, this is not a stodgy recipe but a flavourful warming meal that may even see the way you make pizza change!
Extra Tips For Making This Potato Pizza:
Preheat the oven to the highest temperature possible before baking the pizzas.
Always sprinkle semolina flour, polenta or regular flour on the baking trays before placing the dough on top so it doesn’t stick. Semolina flour is best for a nice crispy base.
Cut the potatoes as thinly as possible using a sharp knife so they cook at the same time as everything else.
If you don’t have thyme, rosemary or oregano would also work really well.
Makes 2 large pizzas
500g bag of ciabatta bread mix, made according to instructions
2 large potatoes , cut into as thin slices possible
1 small onion , thinly sliced
1 cup + 2 tbsp (250g) sour cream
1 2/3 cup (160g) Gruyere cheese
4 sprigs of thyme
Salt and pepper to season
Olive oil to drizzle
Flour for dusting
Semolina flour or polenta, for dusting
Preheat the oven to the highest temperature possible. First, make the ciabatta dough as per instructions. Add a teaspoon of dried oregano and garlic powder to the mix for extra flavour if you like. Set aside to rise for an hour or overnight in the fridge.
Make the cheesy base by adding the sour cream and grated gruyere cheese in a bowl and mix with a small pinch of pepper until combined.
Sprinkle polenta, semolina flour or regular flour on two large baking trays so the dough doesn’t stick, roll out half of the pizza dough (ciabatta mix) and place it on the baking tray.
Spread half of the cheesy mixture on the pizza base and top with thinly sliced potato slices. Add thin strips of onion, a sprinkle of fresh thyme, salt, pepper and a drizzle of olive oil.
Bake in the oven for 10-15 minutes (this is enough to make two large pizzas so time depends on if you are baking both at the same time or not) until the crust is golden and the topping is golden and bubbling.
This year I have decided to give up meat and fish for Lent. I have gone for a couple of days without meat before just by chance and have often thought about eating less of it from a financial and environmental point of view. I enjoy meat and fish, and the flavours and textures they bring in a variety of cuisines but now I am actively making an effort to omit it from all my meals and am interested to see the results.
Day 1 of Lent saw me cook up a giant pasta bake. There is nothing fancy or show-off about this dish but it is just comforting cheesy goodness in which you don’t need or miss any meat.
Pasta al forno basically means pasta made in the oven. It can be anything you like, a lot of Italian recipes include vegetables such as eggplant in a tomato sauce with béchamel or mozzarella.
Top Tips For Making This Tomato Pasta Bake:
Undercook the pasta by around 3 minutes because it’ll then be baked in the oven for 30 minutes to cook further.
If you don’t have taleggio used a good melting cheese such as fontina, gruyere or a mature cheddar
Use homemade breadcrumbs for this bake, they’re totally different from shop bought and make a difference to the end result.
You can add different herbs and spices such as parsley and chili flakes.
First, bring a large pot of salted water to a boil and add the pasta. Undercook it by 3-4 minutes according to your packet instruction.
Meanwhile make the tomato sauce. Fry the chopped garlic with the basil, fennel seeds and dried oregano with 1/2 tbsp of olive oil until fragrant. Add the passata rustica (rustic pureed tomatoes), a good pinch of salt and pepper and let it simmer gently as the pasta cooks.
Next make the cheese sauce by making a roux with butter and flour in a seperate saucepan. Add the butter to a saucepan on a medium heat. Once melted add the flour and stir with a wooden spoon to form a paste.
Stir the paste for 1-2 minutes to cook out the floury taste (important for the taste of the sauce).
Next start by add the milk a little at a time whilst whisking to avoid any lumps. Add the milk slowly whilst whisking until it starts to thicken.
Add the taleggio cheese, salt, pepper and nutmeg and stir until the cheese has melted and is thick. Turn the heat off and keep warm.
Add the cooked pasta to the tomato sauce and stir until coated well. Transfer it to a baking dish then top with the taleggio cheese sauce. Finally top with breadcrumbs, a tiny drizzle of olive oil and freshly grated parmesan.
Bake in the oven for 30 minutes until the breadcrumbs are toasted and crispy.
This is an all-in-one method of making a cake. It is so so easy. You literally bung all the ingredients in together and mix well and you are left with the most light and airy cake without the need to cream butter and sugar or add eggs one at a time and worry about curdling. Just stick it in, mix it up, bake it, apply to face!
The blueberries keep the cake lovely and moist and the orange zest adds loads of flavour but go crazy with whatever you have and prefer.
100 g (4oz) margarine
100 g (4oz) caster sugar
2 large eggs
1tsp vanilla extract
100 g (4oz) self-raising flour
1 level tsp baking powder
zest of 1 orange
Grease and base line a 20cm (8in) sandwich tin.
Pre-heat the oven to 180°C.
Place the eggs in a large bowl and stir. Measure the margarine, sugar, flour, baking powder and orange zest into the egg mix and beat until thoroughly blended.
Mix in the blueberries then spread the mixture evenly into the tin.
Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.