18 February 2015

Spinach and Ricotta Empanadas

I love empanadas! any filling is perfect for me, but you know how delicious is the combination of spinach and ricotta. You can use any othe cheese you like, but a soft cheese such as goat or cottage cheese match perfect for empanadas. I specially love the pastry I used, this pastry is a recipe from Lorraine Pascale, and you can make it use for any variation of empanadas, and the most important are baked in the oven, so no fried! better right?
They are perfect for a starter or a snack, I used some greek yogur with harisha for the dipping, it makes this little snack even better.

Spinach and Ricotta Empanadas

180g plain flour
60g cornmeal flour
115g cold unsalted butter
1 pinch of salt
2 egg large

Mix the flours, the butter and the salt in a bowl using your fingers. You can also use a food processor but you can easly do it by hand. Beat the eggs n a separate bowl and fold them in the mixture and knead it well.  Shape the sough into a ball and wrap it with film and put it in the fridge for 30 minutes.

For the filling:
400 g spinach
4 shallots onions
1 garlic clove
60 g roasted pine nuts
100 g ricotta
zest of a lemon
fesh nutmeg
salt and pepper

Cook the spinach in a pan with some oil, add some salt an pepper and cook until they are wilted. Squeeze them and chop them with a knife or in a food processor. Set aside.
Chop de onions and the garlic and fry them with some oil on a low heat. Once is cooked mix in the spinach, the lemon zest and let it cool down for a while. Mix in the the ricotta, some more salt and pepper, nutmeg and the roasted pine nuts. Put it in the fridge while you prepare the dough.

Preheat the oven to 180º
Remove the pastry from the fridge. Roll out the pastry on a lightly floured work surface and cut squares, about 8 cm.
Prepare the baking tray with baking paper and grease is with some oil or spray.
Put a spoon of the filling in the middle and moist the sides of the squares with some water, fold them into triangle and press slightly the sides. Place the empanadas on the tray and bake them 15-20 minutes until they get golden brown.
Serve them wram with some dipping sauce

An other suggestion with spinach and ricotta check out this quiche.


04 February 2015

Persimmon Galette

What a gorgeous fruit, don't you think so? I love persimmons and with a galette even better. I specially like of galettes the old fashion look and the freedom of the shape, it is the best way to avoid lining a tin and get a perfect fruit tart in a very short time.
You can easily use any fruit at your taste such as plum, apple, pear... I also rather not to peal the fruit, but feel free to do it.

Persimmon Galette

250g of flour
35g almond flour
125g cold unsalted butter
1 pinch of salt
2 tablespoons sugar
2 egg large yolks
2 tablespoons whole milk

Mix the flour and the almond flour in a bowl with the butter, use a food processor, you can also use your hands, knead until breadcrumbs. Add the egg yolks, the sugar and the pinch of salt and mix it well. Finally add the milk and form a ball, Wrap it with plastic foil and let rest in the refrigerator 30 minutes.

For the base:
25g almonds
10g flour
20g sugar

For the filling:
4 ripe persommons sliced
3 tablespoons
1 egg yolk

Prepare the baking tray with baking sheet. Remove the pastry from the fridge and leave it warm up for a little. Roll out the pastry on a lightly floured work surface, transfer to a baking tray.
Crush the almonds until small pieces, mix in the flour and the sugar. Sprinkle this mixture over the the dough, just the center where you will places the fruit.
Place the fruit slices all over and leaving a border of about 4cm. Fold the edge of the dough over the fruit and refrigerate for 20 minutes.
Preheat the oven to 180º
Remove the tray from the fridge, sprinkle a tablespoon of sugar over the fruit. Brush the dough with a wisked egg yolk and sprinke the remaining sugar all over the dough.
Bake for 30 minutes. Transfer to a wire rack, leave it cool for a while and serve it warm

Best served with a big spoon of whipped cream or a scoop of icecream.