Daring Cooks – Arancine

January’s Daring Cooks’ challenge was a ball! The lovely Manu from Manu’s Menu brought our taste buds to the streets of Sicily and taught us her family tradition of making arancine – filled and fried balls of risotto. Delizioso!

As an advocate of authentic Italian cuisine Manu from Manu’s Menu would advise you all to try, whenever possible, to cook Italian dishes with Italian products. In this specific case, try and use authentic Parmigiano Reggiano (or Grana Padano) and other Italian cheeses, if available. Also, use fresh mozzarella and not the shredded kind as the taste is quite different. Last but not least, a note about the rice: use risotto rice like Arborio, Carnaroli or Vialone Nano – do not use long grain rice as you will need to first make a risotto and then turn it into arancine.

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Recipe Of Pesto and Mozzarella Stuffed Arancine
Ingredients:
Saffron Rice
 2 tablespoons (30 ml) olive oil
3 tablespoons (60 ml) (55 gm) (2 oz) butter
1 medium onion, chopped
1 teaspoons saffron threads
2 cups (750 ml) (600 gm) (21 oz) Arborio, Carnaroli or Vialone Nano rice
½ cup (120 ml) white wine or extra vegetable stock or water
About 3 cups vegetable stock or water (depending on cooking time)
½ cup (120 ml) (55 gm) (2 oz) Parmigiano Reggiano, finely grated
1 1/2 teaspoon crushed black pepper
 Basil Pesto filling
1 cup of basil pesto (homemade or store-bought)
1 cup of shredded mozzarella
 3 tablespoons of ricotta cheese
salt to taste and freshly grated black pepper
 To assemble
Saffron Rissotto
Bread crumbs
All- purpose flour and water mixture or egg white
Oil for frying
Method:

Start by putting the stock in a pot and heat until hot. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
Put the finely chopped onion and the extra virgin olive oil in a pot and let it cook on a slow (low) heat, until the onion becomes soft and transparent.
Add the rice, mix well and let it cook for 1 or 2 minutes, until the rice becomes translucent.
Now pour in the white wine or water (whatever you are using) and let the alcohol burn off by cooking on a high flame, only follow this step if you are using alcohol.
Then add enough stock or water to cover the rice and turn the heat to medium-low.
Keep cooking, occasionally stirring the rice and adding stock little by little, until the rice is a little more than half cooked. It is going to take about 13 minutes (NOTE – the rice has to be under cooked at this stage as it will keep cooking until it cools down completely. By the end of the process it will be just right). But, be careful not under cook it. It should be al dente.
After approximately 8 minutes add the saffron and keep cooking.
After the 13 minutes are up, turn the heat off and add the crushed black pepper, butter and Parmigiano Reggiano to your risotto. Mix  it very well, until it becomes creamy, but dry (if it’s too moist, you will have a hard time making balls out of it). Check for salt and season to your liking. Pour on a sheet of baking paper, spread well and allow to cool down completely.

Meanwhile, make the filling by mixing everything. Take pesto and add the mozzarella, ricotta and seasonings.

When the rice has cooled down, make 10 to 12 balls with it and then open them by putting your thumb in one side. The hole has to be quite large to allow you to fill them as much as possible with the stuffing. Fill them with 1 tablespoon of pesto mixture and close the balls with your hands. Seal it properly so that the filling stays inside while we fry them. Keep them aside. Roll them in egg white (slightly beaten with the fork) or in a mixture of flour with water like a slurry and roll those in breadcrumbs. Shallow fry the balls in vegetable oil until they turn golden brown. Serve warm with some marinara sauce.

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Daring Bakers – Gingerbread Whoopie Pie !

The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”

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Whoopie pies are a cross between a cookie and a cake (not a pie!), with two round, mound-shaped halves sandwiching a sweet creamy filling.

According to Wikipedia, Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. It is also Maine’s official state treat. The traditional Whoopie pie consists of a chocolate cake and a vanilla marshmallow filling, but pumpkin and gingerbread cake is also common enough. Want to know why they are named Whoopie pies? Check Wikipedia for the cute story!

This was my first time preparing Whoopie Pies, I always wanted to try them. What I loved about them was they are easily portable, compared to cupcakes and cakes and gives you the same pleasure of eating a cake.

I personally loved them because of the infinite flavor combination possible. They remind me of cupcakes, but as I said more portable and easier to eat. So while providing you with the recipe for the cookie/cake you can come up with any flavor combination, next time I might whip up Pistachio whoopie pies with mango curd filling. Yum Yum.

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So, here’s the recipe of the Gingerbread Whoopie Pies  with Cream Cheese Frosting adapted from King Arthur 

Ingredients :

For the Ginger bread Whoopie Pies (Makes about 16 mini or 8 big ones)

2 cups all-purpose flour

1/2 cup whole wheat flour

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

1/2 cup unsalted butter, softened

1/4 cup dark brown sugar, packed

1 large egg

3/4 cup molasses

1/2 cup buttermilk

 For the Cream Cheese Filling 

I had actually some cream cheese filling in the refrigerator from my red velvet cake recipe adapted from Martha Stewart Or you can also use this recipe.

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Method :

Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, whisk together all the dry ingredients.In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl. Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.

Drop the batter onto baking sheets using a medium cookie scoop (or 1 1/2 tbsp.). Bake the cakes until puffed and set, about 9-12 minutes.

Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely. In the meantime, in a clean bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese together. Carefully add the powdered sugar until incorporated, then add the vanilla extract.

If the frosting is too runny, add more powdered sugar, 1/4 cup at a time. If the frosting is too stiff, add a tbsp. of milk at a time until desired consistency. To assemble whoopie pies, spread a heaping tablespoonful of filling onto the flat side of half the cakes then top with the second, unfilled cake, rounded side up. Sprinkle with confectioner’s sugar if you wish.

Store in an airtight container for up to 5 days.

I took some of it for my Co-workers, I am sure they enjoyed them.

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Enjoy!

Christmas Fruit Cake and a very Merry Christmas!

Christmas Fruit Cake

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I was waiting since so long to try Christmas Fruit Cake. I have had Christmas cakes since childhood alright not may be since childhood, that was a clear lie but at least in my teen years when all my South Indian friends mom’s would make it and I got to eat it. I still remember one of my christian friend’s mom had baked a wonderful fruit cake and I always wanted the recipe. Although, I never asked for the recipe. Her’s was perfectly sweet , full of fruits, and moist and made with love. As far as I know there are lot of variations on Fruit Cakes, but the one I am referring is the ones found in most of the Southern India or Sri Lanka.

It is thought to be a adapted from the Western fruit cake brought to Sri Lanka by the Portuguese and Dutch who eventually colonized Sri Lanka.  It is commonly served during Christmas time in Sri Lanka.  It is cut into squares, wrapped in a layer of wax paper and tied with ribbons on each end.  It is often served to guests during this special time as they visit the home and it also given as a gift to neighbors to eat. From Sri Lanka it traveled to India’s southern states. There seems to be lot of Christian communities residing in the Southern India , although fruit cakes were not limited to Christian households but everyone savored the cake. The one that I have baked this year isn’t the Sri lankan Fruit Cake but similar to it.

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So, without further ado, here is the recipe of Christmas Fruit Cake adapted from here and here 

Ingredients :

1 cup golden raisins
1 cup candied orange
1/2 cup sun dried cranberries
1/2 cup glaced red cherries
1 cup Mixed candied fruit
1/2 cup dried apricots, chopped
Zest of one lemon
Zest of one orange
1/4 – 1/2 cup gold rum
1 cup Brown sugar
1 1/4 stick unsalted butter
1 cup orange juice
4 whole cloves, ground
1 teaspoon allspice ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 – 2 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
4 eggs
1/4 to 1/2 cup toasted cashews and almonds broken
Brandy for spritzing (optional)

Note – If you wish to make an alcohol free cake, increase the quantity of orange juice, substitute it with apple juice in place of the alcohol. 

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Method:

Soak the candied and dried fruits in rum and orange juice, zest of both the lemon and orange and macerate it overnight or more than few weeks, but if you keep it longer then keep stirring it once in a while.

Preheat oven to 325 degrees.

Lightly grease a 9 inches round cake pan. Line base and sides with parchment paper. Sift flours, baking powder, baking soda and spices into a bowl. Using electric beaters or kitchen-aid mixer, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

Mix in the fruit mixture along with the rum and orange juice. Then fold in the nuts. Mix it well. Spoon into non-stick round pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack.

Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two weeks.

If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

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I made the fruit cake also to gift to my Secret Santa Food Swap that I participate every year via Food 52. Enbe is the one who organizes everything for us i.e. she matches the names of the swappers and send out the information to all of us. So, by the deadline we send gifts to one blogger and receive a gift package from another blogger. It is so much fun. I start making a list of things I wish to gift and once I get the name, I try to search and find out what the person I am sending gift likes or dislikes. It is like officially you can stalk that person. Lolz! :-)

I was matched to send gift to Gillian in MA. I sent her most of things homemade and also added some store bought goodies. I made her Besan Barfi which is an Indian Gluten free Fudge, Fig and Date balls with nuts in it, I had prepared some blueberry jam in summer, garlic and rosemary jelly from Beth’s Kitchen which I had bought from Union Square Farmer’s market, then we went to Vermont recently so I bought her Hot chocolate Chai mix from famous Lake Champlain, I filled a jar with lentil soup mix with recipe instructions and spices, I made Poha chivda which is homemade snack, I added  ras-el-hanout african spice mix to the list of gifts, a wooden spoon and a loaf Christmas Fruit Cake with a Christmas Card.

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In return I received from another Food blogger or enthusiast, a package full of all the stuff below which included candle, paper napkins, lip balm, peanut brittle, peanut chews (locally made), Cherry pistachio granola, a cotton coffee mug sleeve, 2 bars of locally made soap one of them is blood orange margarita which by the way I can’t wait to use and smell like Blood Orange margarita myself, strawberry jam, apple cranberry jam and pickled mushrooms with a Christmas card.

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I have to say I have started to enjoy Christmas because all these little things I get to do. Sending a virtual friend a food gift makes me as excited as a child who receives a gift. I have embraced Christmas fully although I have not grown up celebrating it. Small things matter in life. It’s not the gifts but the fun and the excitement of finding a package at your doorstep during the Christmas days.

I wish you all readers a very Happy Merry Christmas!

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Remember I just had the  boozy Christmas Fruit Cake.

The Great Food Blogger Cookie Swap 2013 – Figgy Pudding Cookies

This was my second year of participating in the cookie swap. Last year I had participated in non-blogger cookie swap as I did not have a regular blog. This year , luckily I have started writing and sharing recipes more and more so I could finally be part of fbcookieswap. So, we register to be part of the cookie swap before a deadline and then they match us with other bloggers and we receive our swaps. We bake and send out  a dozen cookies to three different food bloggers and some other three bloggers send me a dozen of cookies each. Isn’t it fun. I am not a big cookie fan, but I really enjoy knowing other food bloggers and discovering their recipes.

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I sent cookies to three talented blogger

Expressoandcream

joanne-eatswellwithothers.com

thepancakeprincess.com

I hope they would have liked the cookies.

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And, I received cookies from some very talented bloggers -

thebakingyear.wordpress.com Orange, cranberry Biscotti

thepantrykey.wordpress.com Vegan Chocolate Coconut cookies

kinseycooks.com Salted Almond Toffee Cookies

They were all so good. Each of them made my day with their delicious cookies.

So, here’s the recipe of Figgy Pudding Cookies that I had sent out.

I had initially tried these cookies at food bloggers potluck. I really liked the taste of figs in cookies.

So, when it came down to bake cookies for the swap, I decided to go with these cookies.

Figgy Pudding Cookies adapted by helenthenanny.com

Ingredients:

For the Cookies

  • 1 tablespoon orange zest (from one orange)
  • 8-10 large dried Turkish or Caliymirna Figs (the light brown ones)
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup whole milk
  • 1 1/2 cup All Purpose Flour
  • 1 teaspoon kosher salt
  • 3/4 cups (or 1 1/2 sticks) unsalted butter, softened
  • 3/4 cups Confectioners sugar
  • 1 large egg

For the Brandy-Sugar Glaze

  • 1 1/2 cup Confectioners sugar
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons Brandy (optional)
  • 1/2 teaspoon Vanilla Extract
  • Sift together flour, salt, nutmeg and cinnamon in a bowl and set it aside. Dice figs into small chunks and put them in a saucepan with the milk. Heat on low, stirring occasionally for about 15. Put 1 1/2 sicks of softened butter in the bowl of the electric mixer fitted with the paddle attachment. Mix on med-high until the butter is fluffy, about two minutes. Sift 3/4 cup of confectioners sugar into the fluffy butter and mix until smooth. Add in one egg and reduce speed to low. Add in flour mixture and mix until just combined. Strain the figs from the milk. Add them, along with the orange zest, to the dough. Fold in until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.
  • After the dough has cooled, preheat the oven to 350 degrees. On a well-floured surface, roll out the dough until it is 1/8 inch thick. Using a 2 inch round cookie cutter, cut out the cookies and place them on a parchment lined cookie sheet, spaced one inch apart. Bake for 10-12 minutes or until the edges are golden brown.
  • While the cookies are baking, combine all the ingredients for the Brandy-Sugar Glaze in a saucepan on med-low heat, and stir often, until the sauce comes together.
  • After the cookies have cooled, use a fork to drizzle the warm glaze on them.

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If you wish to participate in the next year’s cookie swap head on here and signup yourselves - http://eepurl.com/qCABj.

I would like to extend my thanks to all the cookie swap and also to OXO for sending us those spatulas. I love them and also to the organizers Lindsay from Love & Olive Oil and The Little Kitchen.

Happy Holidays!

Cookie Swap 2013

Pecan Pie

Pecan Pie

Pecan Pie

I am sometimes jealous of people who get to celebrate Thanksgiving. Because it is something that I have not grown up celebrating, I miss all those Indian festivals we grew up celebrating. But, I am slowly coming to terms to celebrate what I have here to celebrate. But, I love how people around me get so busy when Thanksgiving is approaching. They are waiting for the day and prepping fully for it. There is happy happy atmosphere all over the place and I know those who have their family members, get to spend good time with them.

Soon, I have to start following this tradition with my vegetarian thanksgiving to get in the mood of holidays. While we enjoy taking road trips or spend time buying all the sale stuff online during thanksgiving holidays, it is also time to enjoy the food that American’s make for thanksgiving. If I am vegetarian so what, we can enjoy the dessert if not turkey. Because life is too Short not to enjoy the dessert. So this year I thought I would make a pecan pie , got a reason to get in the mood of Thanksgiving. So, here’s my easy delicious Pecan Pie recipe.

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Ingredients:

Pie Crust

1 1/4 cup All purpose Flour

1/4 Teaspoon Salt

10 Tablespoons butter

Few Tablespoons Ice cold water

Pie Crust

Pie Crust

For the Filling:

1/2  Cup Maple Syrup

1/2 Cup Corn Syrup

1 Cup Brown Sugar

1 Tablespoon Corn Starch

1/4 Teaspoon Salt

3 eggs

1/2 Cup Butter

1 Teaspoon Vanilla Essence

2 cups Pecans

1/2 cup Cranberries (optional)

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Method:

For the Pie crust – Take Flour, salt , and cut the butter into the flour and make pea sized crumbs, add few drops of water until everything comes together and forms dough. You have to work quickly, before the butter starts melting and transfer the dough to plastic wrap or parchment paper and cover it and leave it in refrigerator until ready to use it. We can make pie crust in advance and store it. It stays really well in the fridge and also saves lot of time.

For the Filling – Take the corn syrup , maple syrup sugar, salt, Corn starch and mix well. Add the eggs one by one and keep whisking and mixing. Add the melted butter and vanilla essence into this mixture and again mix it all well to combine. Add the cranberries also.

Assemble the pie – Pre heat the oven at 350 F and remove the pie dough from the fridge and roll it out with into 9 inch round. Use dry flour to roll out the dough. Once it is rolled out , place it in the pie pan or tart pan and set it nicely. Remove the excess dough. You can use it some other recipe or later on for another pie. I had extra Pie filling , so I made hand pies with the extra dough and extra filling.

Fill the pie crust with the filling that we just made. Add half of the roughly chopped pecans. Reserve half of the pecans for garnish. Once all the filling is added. Place whole pecans in circle or any other design of your choice.

Place the pie pan in the preheated oven and bake it till it looks done for about 20-30 minutes. For handpies, the time would vary. It usually takes not more than 15 minutes for handpies. So watch out for them before you burn them.

Remove the pie and place it on a cooling rack and then serve it warm with whipped cream or vanilla ice cream and some coffee. Enjoy!

Happy Thanksgiving!

What are you thankful this year? I am Thankful for the new job.  Please share it with me. I would really love to know what are you all thankful for.

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Cheese and Chocolate Fondue

Hi Readers,

I am back with a simple and easy fondue recipe. It’s winter in USA. I thought this simple recipe of fondue would be so good to try out and share it with you all. Fondue is the national dish of Swiss. It is a melted cheese dish found in Swiss, France and Italy. It is hot liquid either cheese or chocolate served in a communal pot over portable stove and long stemmed forks are dipped with bread or fruits and enjoyed over in winters or cold weather. It is super simple way of eating something oeey gooey and serves as a quick appetizer for large parties.

The main ingredients are usually different types of cheeses, white wine, garlic and some kind of seasonings. Gruyere cheese is widely and popularly used in most of fondue recipes.

Cheese Fondue

Cheese Fondue

Ingredients:

2 cups shredded Gruyere Cheese

2 cups Shredded Emmental or Swiss cheese

1 Cup Dry white wine or 1 cup Cream

1 Clove of Garlic

Pinch of nutmeg (optional)

salt to taste

Black pepper

1 tsp Lemon Juice

1 Tablespoon Cornstarch diluted in 2 Tbsp water

Method:

Take the clove of garlic and rub it in the pot nicely and remove the pieces of garlic. Add the white wine or cream and heat it up a little bit and gradually add the shredded cheese to it and seasonings. Whisk it vigorously in one direction and add the lemon juice as well.

once the cheese has melted , mix cornstarch into water and then add the mixture to cheese and mix it well. Once it looks thickened , simply remove it from the stove and place it over the fondue pot over a flame to keep it warm and melted.

Serve it with bread cubes, I prefer baguette as it can hold well while we dip it into the cheese. Also serve some vegetables like bell peppers, potatoes, onions, broccoli etc.  of your choice.

If you want to add chili flavor to your fondue you can also do that. There could be lot of variations. This recipe is the basic recipe of cheese fondue.

A tradition says that if a man loses his bread in the pot, he buys drinks all around, and if a woman does, she must kiss her neighbors.

Most writers recommend that each morsel be put in the pot only once (no double-dipping) and that the dipping fork be used only to transport the food from the pot to one’s plate, not to eat.

The choice of beverage to drink with fondue is specified in several conflicting traditions; some demand that white wine should be drunk, while others specify black tea as the beverage of choice. Some people drink a shot of spirits during or after the meal. However, a study published in 2010 showed that none of these beverages caused indigestion after eating fondue.

 

Anyways, no meal is complete without dessert. Right, so here’s a easy dessert in the form of Fondue.

A warm cup of hot chocolate or a warm chocolate dipping sauce gives the same pleasure. Chocolate fondue are also quick and easy dessert choices if you cannot bake. So , here’s the recipe for chocolate fondue. As such there is no recipe.

2 cups Milk Chocolate

1 cup caramel sauce

any nuts of your choice

2 tablespoon  orange juice

Heat everything on a double boiler and once it melts, bring it over the fondue pot and enjoy with fresh fruits, pound cake, marshmallows, rice crispies etc. There are no rules as to what you should eat or not. Go wild! you can also use white chocolate, cinnamon, some liqueur also in it and then flambe it for fun.

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Enjoy!

 

Daring Bakers – Savory Pot Pies

Pizza Pot pie

Pizza Pot pie

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So, finally its Autumn in USA. Frankly, I just hate winters here because I want the sun to be up till late and we get to go outdoors. But, the moment Autumn is here I start loving everything. Those cold mornings, when you don’t want to get up from bed and just cuddle your pooch. I don’t have a dog. I so desperately want one. In this type of weather you want to have a hot chocolate or nice hot chai with ginger. But, in reality I have to rush early morning for me to catch a train.

Another delicious and tasty dish that anyone can make during winters are pot pies. I absolutely love the idea of pot pies. They come together really easily, at least for me and then they are filling also in terms of dinner. Serve it with salad or wine on the side. Previously, before the challenge I had tried individual pot pie with leftover Pav Bhaji Masala. Pav Bhaji is an Indian dish served street side or in cafeteria widely in Bombay. It has a mash of vegetables with some spices and cooked on a griddle and served with hot dinner rolls and some chopped onions salad. Perfect cold weather meal. So, I made pot pie from leftover bhaji- the vegetable mash and covered it with store bought puff pastry. It came out so good.

Pav Bhaji Pot pie

Pav Bhaji Pot pie

This time around when Hannah from Daring baker’s announced the challenge,  I thought of making same Bhaji pot pie but decided to go with Pizza pot pie. I loved how the crust came out without using the shortening.  I used butter instead. so, here’s the recipe of the Savory Pizza pot pie.

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Ingredients:  For the Crust

21/2 cup   3 cups All-Purpose Flour

1 Tbsp   Sugar/Brown Sugar

11/2 Tsp Salt

1 – 1/2 Stick Cold Butter

1/4 cup Grated Cheddar Cheese (optional)

1/4-1/2 cup ice cold water

Ingredients: For the Filling 

1 cup Tomato sauce

2 or more tbsp Heavy Cream

2 Tbsp Ricotta

2 Tsp garlic powder

Herbs of your choice – I used fresh basil as well some dried basil, oregano powder

Salt to taste

Freshly Grated black Pepper as per taste

2 cups  Vegetables/fruits – Red and green bell pepper, Broccoli, onions, Pineapple, Black olives

1 cup Grated mozzarella cheese

Method:

Mix Flour, salt and Sugar together. Grate the cold butter into the flour mix and try to make pea sized crumbs. Add in the grated cheddar cheese also. Then gradually knead dough by adding ice cold water. Only add water as much as you need it. Do not form soft dough. Try to just gather it all together. Divide it into two equal portions and plastic wrap it and leave it in the fridge for about an hour or you can also prepare it in advance and leave it in the fridge for longer time.

Meanwhile, prepare the filling. Take tomato sauce in a bowl, add in the ricotta cheese, heavy cream and herbs, garlic powder. Season it with salt and freshly grated pepper.  Mix it well.

Add the chopped vegetables into the tomato sauce mix and mix it well again.

When you are ready to assemble everything. Preheat the oven at 375 F. Take out the pie dough from fridge and roll it out. Use dry flour if needed. I roll it out on a parchment paper with some flour. Till you roll one portion of dough , keep the other in the fridge. Fold it into a triangle to gather and place it into a pie pan or in my case I used a tart pan. Prick it with a fork so it won’t rise while baking.

Add the filling into it and roll out another portion of dough to cover the pie. Make slits on the top of the pie. You can also eggwash the crust but I just avoided it.

Bake it at 375 F for about 30-40 minutes or till the crust looks perfectly golden in color.

Bring it out and serve it when it is still warm or hot.

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