No time to cook? Almost everyone is faced with the same problem these days. I have hardly any time anymore with a full time job and family commitments, but my blog will always be my fun place to be. I was looking back at my recipes and it was 9 years ago when I started… Continue reading Speedy Ricotta and Spinach Pie
Category: Savoury Bakes
Pumpkin flatbreads – Piadina alla zucca
Autumn is here and with it pumpkin too! Like every year I have been using pumpkin quite a lot in my cooking. Pumpkin risotto will always be my favourite, so creamy and so silky.
Flatbreads are always nice, especially if they are homemade. This time I tried adding a little mashed pumpkin to the flour and it was interesting, I loved their golden colour but also their taste.
Add your own favourite topping: I had mine with Italian prosciutto crudo and rocket (arugola) and of course a little glass of red wine. I felt so much better afterwards.. a little bit of (good!) food always helps, especially if it is healthy too.
This is a tasty and quick snack. Today the children will have a surprise when they come back from school.. a nice “merenda” (snack) is waiting for them.
This recipe makes 4 flatbreads.
If you like pumpkin you must try my mum’s pumpkin cake with raisins, it is fabulous!
- Prep Time : 15 minutes
- Cook Time : 8 minutes
- Yield : 4
- plain flour – 150 g – 1 + ¼ cup + extra if needed
- cooked pumpkin – 60 g – slightly less than 1/2 cup
- olive oil – 10 ml – 0.34 fl oz
- water – 40 ml – 1.35 fl oz + extra if needed
- salt – pinch
In a bowl using a fork, mash the pumpkin. Add the flour, the salt, the oil and the water. Mix well. Sprinkle some flour on your worktop, then place the mixture on it. Using your hands make a ball.
You might need to add a little extra flour or water in order to make a smooth ball. If it feels sticky, place it in the fridge wrapped in cling film for 30 minutes. Sprinkle your worktop with flour. Using a rolling pin make 4 flatbreads. Heat up a pan or a griddle pan until it is piping hot.
Cook the flatbreads on both sides until they have a slightly “chargrilled” look.
They should only take a couple of minutes each to cook.
Now just place your favourite topping on them: cheese, ham, salami..anything your fancy and of course, a nice glass of wine will go perfectly with them.
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Homemade “pizzeria style” pizza – Testing Optima Napoli Pizza Express oven
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I have been working at my local organic health shop for over a year now and I have been enjoying every single day there. I have always believed in organic and in eating good quality food so I never feel guilty in spending a little bit extra for good food. I do save money on… Continue reading Healthy dark leafy greens savoury cake – easy recipe
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Risotto is a dish which you make and then you have to eat it straight away otherwise it will be gluey and not so nice anymore. There is an exception though, a risotto bake is a risotto which you can make in advance and then you can bake in the oven just before serving it.… Continue reading Risotto bake with tomato sauce, peas and mozzarella
Stuffed portobello mushrooms with spinach and cornmeal
Recently I read an article on the Times newspaper on how mushrooms should be considered a superfood. They contain lots of vitamins particularly vitamin D which many people in Northern countries like the UK are very low of; they also have many minerals and virtually no fat. Several studies have also revealed that mushrooms could… Continue reading Stuffed portobello mushrooms with spinach and cornmeal