Saturday, June 4, 2011

Veggies and dough

As I mentioned before, I mostly cook vegetarian. I have one problem though, I can never think of a main course that's not either a pasta or rice (or couscous).
It just never feels main coursy enough when it's just vegetables by themselves.
Now I'm in Italy (pictures and posts still to come) and I'm getting some inspiration and new ideas as to what can be a very satisfying meal that includes no rice or pasta.
Anyway, this post is about something I made while still in Berlin, and was very filling and tasty, was vegetarian and not a pasta or rice (but still with dough).
It's a pastry with two different fillings, we both liked the mushroom ones better, but they were both good. Give it a try.



3 cups white flour.
1tbs dry yeast.
1tbs salt.
1.5 cups of water.
Olive oil.



500g Champignon mushrooms.
2 garlic cloves.
2 onions.
2 tbs white wine.
1/2 tbs sugar.
1/4 tsp nutmeg.
Salt and pepper.
Olive oil.
30g Butter.

Ratatouille (sorta...):

1 red bell pepper.
1 zucchini.
1 tomato.
4 cloves of garlic.
Chopped parsley.
Salt and pepper.



- Mix the yeast with the 2 cups of flour and the water. Add salt.

- Cover with a bit of olive oil and let rise for 1.5 hours. (Meanwhile prepare the fillings)
- After the dough doubled in size, mix in the rest of the flour, it should now be quite thick and easy to handle.



- In a large pan heat oil. Add the onions and sugar.
- Add mushrooms and butter, after 3 minutes add in the wine and nutmeg. Cook until the mushrooms are brown.


- Preheat oven to 200c.
- Drizzle olive oil over the pepper, tomato and garlic, bake for 15-20 minutes, turning occasionally.
- Chop all the vegetables, mix in the chopped parsley.

Preheat oven to 180c.
Pinch out small balls of dough; flatten them on a well floured surface.
Put about 2tbs of filling in the middle of each, and fold the edges onto it.
Drizzle some more olive oil on top and bake for 10-15 minutes, until the dough is starting to brown.

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