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Tag Archives: mozzarella

Stromboli

26 Sunday Jul 2020

Posted by Fabric of Madness in Dinner, Pasta

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cheese, dough, ham, mozzarella, parmesan, pesto, stromboli, tomato

Hot out of the oven – Stromboli

Do you ever feel like pizza but not pizza? Does that even make sense? If you know what I mean, you might like to think about Stromboli. It makes a change from pizza and if you decide to make it for guests they will be very impressed.

I have used homemade pizza dough – there are plenty of places to get a recipe – I might even post one at some stage. I prepare the pizza dough in the bread-maker on dough stage, and then a quick 5 minute knead and it’s ready. Make sure that your bench is well floured – you don’t want the pastry to stick when you are rolling it.

Pizza dough with tomato paste

For this Stromboli I made the dough with 3 cups of flour – it is a lot of dough – this should feed around 6 people.

Measurements aren’t really that necessary here – and you can easily substitute plenty of ingredients. For example, prosciutto, salami etc. Put some hot peppers in, maybe sub chicken for ham. You get the drift I’m sure.

  • Tomato paste
  • Pesto
  • Grainy Mustard
  • finely sliced ham (or whatever you prefer – it could just be vegetarian)
  • Mozzarella (about 1-1/2 cups)
  • Parmesan, grated
  • sliced pepper
  • sliced onion (I had some red onion to use up so used that)
  • baby spinach leaves
  • salt and pepper
  • 1 egg, lightly whisked

Roll out the dough, add paste, pesto, mustard to base of dough. Not too thick. Add ham and whatever other toppings you are going to use. Then add cheese and salt and pepper to taste.

Lightly brush egg on far side of dough. Start rolling- you need to be careful when rolling to make sure that the dough is not sticking. About a third of the way through fold in the sides. Keep rolling to the end.

Carefully put your Stromboli on a baking sheet with baking paper (if you prefer to use baking paper) – with seam side down.

Brush the top of your Stromboli with the egg mixture, add salt and pepper, parsley and some parmesan.

Cook in oven for around 45 minutes, until golden.

Let cool a little and then serve sliced. This can also be served cool – and is great for picnics and leftovers.

Serve with a salad. We also had some chilli jam and aioli.

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Asparagus – it’s definitely Spring!

23 Sunday Nov 2014

Posted by Fabric of Madness in Salads, Vegetables

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asparagus, basil, mozzarella, oregano, parmesan, ricotta, salad, tart

How Mr MWCED and I love fresh asparagus.  Nothing can be subbed for it.  We are happy to wait for the new season produce, especially the lovely long slim stalks.  We’ve been eating it for about a month now,  adding in to many dishes.   This weekend I decided to make an Asparagus Tart, the easy way.

Asparagus 3 Cheese Tart

Asparagus Three Cheese Tart

1 sheet frozen puff pastry               yep, that’s the cheat’s part
3 tablespoons ricotta                    really just use what you need
half/one cup grated mozzarella           as above…..

basil leaves, as much as you like
¼ cup grated parmesan                   same….
One bunch fresh asparagus
One tablespoon olive oil                I like to use good olive oil for this
Salt and pepper

Preheat oven to around 220C. Take out a sheet of pastry and let thaw.   On a floured board shape pastry if you want to.   I use it as is out of the packet. Put on an oven tray lined with baking paper. Lightly score pastry about 5cms in from edges. Pierce the pastry inside the scored lines with a fork at close intervals. Bake until lightly golden.   Probably about 15 minutes.

Remove pastry from the oven and let cool down a little. (You can leave it for as long as you want to – if you are clever enough to be organised in advance).   Spread pastry shell with ricotta, then mozzarella.   Put basil leaves on top of cheeses, either whole or cut into shreds. Then place asparagus over the top, in whatever pattern you’d like (haphazard like me, or perfectly aligned if you’re somewhat anal). Sprinkle over grated parmesan, leaving a little to use just before serving.   Gently cover asparagus with the olive oil and season with cracked pepper and sea salt.

Bake until tart looks golden and delicious and you can’t wait any more. Probably about 25 minutes.     Add a little parmesan just before serving.

Spring SaladSpring Salad – lettuces freshly picked from the garden, vine ripened tomatoes seeds squeezed out cut into eighths, red pepper sliced thinly, fresh oregano, pepper and salt, some delicious olive oil, and balsamic syrup.   Yummmm.

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Sharing Food with friends…

26 Sunday Oct 2014

Posted by Fabric of Madness in Nibbles

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Martinborough, mozzarella, oliveoil, pesto, tomatoes

Such a long time since the last post,  and what a lot has happened.   Early September we had a young woman to stay,  she is the daughter of a very dear friend, and we loved having her visit.   M loves food, and is an excellent cook,  and while she didn’t get to do too much cooking with us,  she put together a lovely entree one evening.  No cooking required,  but the simplicity and depth of taste and texture is all you can wish for.

tommozSep14The mozzarella was plump and fresh; the tomatoes, although too early in the season to be out of the garden,  were bright and firm; the pesto was just the right mix of tastes (out of a jar,  and never quite the same as home-made,  but hey we were looking for easy…..); and a local Martinborough olive oil drizzle completed the plate.    Simple and satisfying.

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