Calzone recipes |
July 23, 2010 | ||
Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavourings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.First, make your pizza dough. Preheat the oven to full whack, then tear the knocked-back dough into [More...] |
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The Provençal Pissaladière |
July 23, 2010 | ||
Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Cook’s note: Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor. Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden. Sprinkle with [More...] |
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The Manakish - An Arabic Dish |
July 23, 2010 | ||
Manakish, manakeesh or Manaeesh in Arabic it's called (مناقيش) is a Levantine food consisting of dough topped with cheese or thyme or ground meat, but used widely in many Levantine countries such as Lebanon, Syria, Jordan and palestine. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch.Classical Toppings of Manakish:
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Chickpea Farinata - an Italian Vegetarian Recipe |
July 23, 2010 | ||
Farinata originates in southern Italy, and is not something that too many people in the UK have come across. It is based on a chickpea flour batter which is baked in the oven either plain or, as in this vegetarian recipe, with added herbs, spices and vegetables. The end result is something like a frittata or flat bread. However, there are no eggs involved and no wheat or gluten, making it ideal for anyone with intolerances to these foods.
The slabs of farinata can be eaten hot or cold, and make a very tasty and different [More...] |
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