Our two favourite Calzones!

I know we already have a calzone post, but these two recipes are tried and true. We even served them at a dinner party!

My wife has perfected dough making and has it so fast now! You can use store bought dough or short crust pastry sheets for ease, but probably not bases as they are too hard to fold.

Anyway, we have the following two: Spinach, feta and sun dried tomato and Salami, chorizo and mushroom!

Spinach, feta and Sun dried tomato: 

You will need: 

  • Dough for two people
  • Fresh spinach
  • Sun dried tomatoes
  • Feta
  • Mozzarella
  • Can of tomatoes
  • Salt & pepper
  • Large frying pan with oil
  • paprika
  • Tomato paste

Method:

  • Preheat oil in frying pan and add salt, pepper and paprika
  • Preheat oven to 200 degrees fan bake
  • Can of tomatoes and reduce down a bit
  • Add spinach and coat in tomato.
  • When spinach has wilted down, take off the heat
  • Let cool for a few minutes, then add sun dried tomatoes and mix in
  • Roll out your dough, spread out tomato paste with a 2cm gap from the edge.
  • Sprinkle on feta and mozzarella over tomato paste area
  • When warm/cold, add spinach mixture to left half of calzone
  • Fold up empty half and crimp the edge.
  • Bake in oven for 8-10 minutes

Salami and Chorizo 

You will need:

  • Dough for two people
  • Salami
  • Chorizo
  • Mushrooms
  • Mozzarella
  • Tomato paste
  • Bit of oil, salt pepper & paprika

Method:

  • Preheat oven to 200 degrees, fan bake
  • Chop slice salami, chorizo and mushroom and set aside.
  • Roll dough and spread tomato paste around, leaving 2cm gap from edge
  • Add toppings to left half, then mozzarella and fold, crimping edges
  • In a bowl, mix a bit of oil with salt, pepper and paprika
  • Lightly add oil over calzones
  • Bake in oven for 8-10 mins

Lasagne

So this Lasagne includes your two sauces, too. If you haven’t got the time, don’t feel bad buying some jars. You’ll need a jar of a tomato pasta bake and a cheesey pasta bake, too.

You can use any mince for this. I prefer chicken mince but with that, you have to be vary careful not to overcook it – as it dries out quickly. Vegetarian mince works nice here, too.

Ingredients: 

  • 400g mince
  • 2x carrots diced
  • 6 button mushrooms, sliced
  • 2x handfuls of frozen peas
  • Lasagne sheets

Tomato sauce

  • Can of tomatoes
  • Tomato paste
  • Oxo cube
  • salt, pepper and oregano/thyme
  • half a cup of water
  • Dash of bbq sauce
  • Dash of mustard

Cheese sauce

  • 2 cups grated cheese (cheddar/Parmesan)
  • 400ml milk (if too thick, can add dash more when cooking)
  • 25g butter
  • 25g flour
  • salt & pepper

Method 

  • Run sink of warm, soapy water.
  • Pre-heat oven to 180 degrees and prep your sauce ingredient amounts.
  • In casserole dish, cover bottom in a layer of lasagne sheets
  • Add oil and seasoning to frying pan (don’t turn on yet)
  • Place a sauce pan on stove (don’t add anything yet)
  • Dice carrots and mushrooms. Add carrots to frying pan.
  • On medium heat, soften carrots and add mushrooms and peas when soft.
  • When soft, crumble in mince and brown it.
  • Add tomato paste, can of tomato and crumble in oxo cube. Stir around
  • Add water if needed and let simmer, with the occasional stir.
  • Add butter to saucepan and melt on low-medium heat.
  • Stir in the flour and keep stirring for 1-2 mins.
  • Take off heat and slowly pour in milk while stirring constantly until smooth
  • Return to heat for about 8 mins let simmer, but stir occasionally
  • Meanwhile, mince should be cooked. take off heat.
  • Add layer of mince over pasta sheets and place another layer of pasta on top.
  • Add another layer of mince and repeat until no more mince left.
  • When your white sauce has simmered, add cheese and stir in until melted
  • Don’t let it boil.
  • Pour cheese sauce over top of lasagne and cook for 40 mins
  • Serve with a salad or on its own – great for left overs.

Carrot Soup

Makes 8 serves – lunches for a full week!

Another very tasty winter warmer with a bit of kick to it!

Ingredients

  • 12 carrots
  • 1L vegetable stock
  • 1 onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika or berbere
  • 1 tsp cayenne pepper (optional)
  • dash cooking oil

You will need

  • chopping board & sharp knife
  • large frying pan & wooden spoon
  • food processor or blender

Method

  • Add cooking oil, salt and pepper to frying pan
  • Finely dice onion and carrots
  • Add onions to frying pan and soften on medium-high heat (5 mins)
  • Add carrots, seasoning and spices and add vegetable stock, stirring well
  • Simmer until carrots are very soft (25 mins)
  • Puree the soup until smooth  (unless very large processor, you will need to do in batches)

 

Pumpkin Soup

Makes six serves – plenty for lunches over the week!

I am not the biggest fan of soup, but a lovely thick pumpkin soup with some fresh, hot bread is super satisfying, especially in winter.

Ingredients

  • 1kg pumpkin
  • 700ml vegetable stock
  • 150ml cream
  • 2 tsp paprika
  • salt and pepper
  • 2 onion
  • Dash cooking oil

You will need

  • large frying pan and spatula
  • food processor or hand blender
  • chopping board & sharp knife

Method (prep time: 10 mins; cook time: 25 mins)

  • Peel and chop pumpkin into small chunks
  • finely dice onions
  • Add cooking oil to pan and on medium heat brown onions (5 mins)
  • Add pumpkin and paprika and cook for 5 mins
  • Add stock, salt and pepper. Bring to the boil and simmer for 10 mins
  • And cream, stir and bring to the boil
  • If using hand blender: in the pan, blend until smooth
  • If using food processor: remove from heat, whiz until smooth and then add to frying pan on medium heat to reheat again.

 

 

Stilton and Broccoli soup

This is a very tasty winter warmer and goes great with garlic bread or some tasty crusty bread.

Ingredients

  • 1 broccoli
  • 1 medium potato
  • 1 block stilton (or other blue cheese)
  • 400 ml vegetable stock
  • 100 ml creme fraiche

You will need

  • Chopping board, sharp knife and vegetable peeler
  • Deep saucepan and wooden spoon
  • Food processor

Method (prep: 5 mins; cook time: 25-30 mins)

  • Wash and cut up broccoli
  • Peel and cube potato
  • Add to pan and just cover with cold water
  • Boil on high heat for 15 minutes
  • Meanwhile, chop cheese into small chunks and add to food processor
  • After steaming, add vegetables and stock to food processor and whizz until smooth
  • Pour into saucepan and simmer. Gently bring to boil and serve

Vegetarian burger patties

Here are some easy to make veggie patties to have with your favourite burger toppings. Used to have these all the time growing up and they were very tasty! Especially that spicy bean one!

Spinach patties

  • lots of spinach. The more, the better
  • 200g bread (gluten free bread works fine)
  • 2 medium sized carrots
  • 100g grated cheese
  • 3 eggs
  • salt, pepper and paprika
  • handful of pine nuts

You will need

  • food processor
  • medium frying pan & spatula
  • chopping board & sharp knife

Method (prep time: 10 mins; cook time: 10 mins)

  • Grate cheese and then add bread to food processor to make bread crumbs
  • Dice carrots and cook on medium heat in frying pan until soft (5 mins)
  • Meanwhile, add spinach, eggs, cheese and seasoning to food processor and whizz
  • When carrots are ready, add to food processor with pine nuts and whizz until green and soft looking (but not puree)
  • Fashion into palm sized patties and set aside
  • In frying pan on medium heat, add dash of oil and patties
  • Cook until set and golden brown on the outside (5 mins each side)

Carrot burgers

Ingredients

  • 450g carrots
  • 200ml vegetable stock
  • dash soy sauce and sweet chilli
  • 3 eggs
  • 100g cheese
  • 50g butter
  • 25g plain flour (gluten free flour works fine)
  • 100ml milk

You will need

  • grater
  • deep saucepan & wooden spoon
  • small saucepan
  • frying pan and spatula

Method (prep time: 5 mins; cook time: 25 -30 mins)

  • Grate carrots and cheese. Beat eggs and set aside
  • Place carrots in deep saucepan with vegetable stock and 25gbutter and simmer for 15 mins
  • Add pepper and soy and chilli sauces and allow to cool
  • Add flour, 25g butter and milk to small saucepan and heat gently on low heat until thick
  • Add beaten eggs and cheese to small saucepan and stir well.
  • Add small saucepan to large saucepan and mix together thoroughly
  • Fashion into palm sized patties and fry until brown on each side (5 mins each side)

Vegan Spicy Bean patties:

Ingredients

  • 1 medium carrot
  • 1/2 tsp chilli powder
  • 1 red capsicum (bell pepper)
  • 1 can kidney beans
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp tomato paste
  • 1 tbsp mustard
  • 1 medium onion, finely diced
  • 75g rolled oats
  • 100g bread crumbs
  • cooking oil and salt & pepper

You will need

  • large frying pan and spatula
  • grater
  • mixing bowl and potato masher
  • small bowl

Method

  • Add oil, salt and pepper to frying pan and set aside
  • Finely dice onion and capsicum and grate carrot
  • Add breadcrumbs to small bowl and set aside
  • Add onion and capsicum to frying pan and soften on medium heat (2 mins)
  • Add carrot and spices and stir for another 2 minutes, then take off heat
  • In mixing bowl, mash beans and add tomato paste, mustard and oats
  • Add ingredients from frying pan and mix thoroughly
  • Form mixture into palm shaped patties and roll each patty in bread crumbs
  • Gently fry each in frying pan on medium heat for 4 mins on each side.

 

Spinach loaf

This is a very tasty dinner and goes great with a baked potato and leafy salad. Tastes good reheated, so you can have it with a salad for lunch over a few days, too.

Ingredients

  • lots of spinach. The more, the better
  • 100g bread (gluten free bread works fine)
  • 2 medium sized carrots
  • 100g grated cheese
  • 3 eggs
  • salt, pepper and paprika
  • handful of pine nuts

You will need

  • food processor
  • medium frying pan & spatula
  • loaf/cake tin lined with baking paper
  • chopping board & sharp knife

Method (prep time: 10 mins; cook time: 40-50 mins)

  • Preheat oven to 180 degrees, fanbake
  • Grate cheese and then add bread to food processor to make bread crumbs
  • Dice carrots and cook on medium heat in frying pan until soft (5 mins)
  • Meanwhile, add spinach, eggs and seasoning to food processor and whizz
  • When carrots are ready, add to food processor with pine nuts and whizz until green and soft looking
  • Pour mixture into loaf/cake tin and bake for 40-50 mins. (check occasionally by prodding with fork to see if set)
  • Wash up while you wait