Italian Beans

Hello. Hello little blogland :D

I've been on staples for the past couple of weeks.

All the tins of organic stewed tomatoes are now gone, same goes for all our pasta.

Yes! there has been a lot of pasta in the house of veganini lately..

Lucky I'm so fond of it.

This recipe idea came from Tessa's "Apples for Jam"..

It was nice as a side dish, although I'm not sure what would make a nice accompaniment.. ideas??

Ingredients

1Tbs olive oil

1/2 red onion

1 large clove garlic, chopped finely

1 tsp dried basil

1 tin stewed whole tomatoes

1 tin cannelini beans, drained and rinsed

Salt & pepper

Method

1.Place onion and oil in a fry pan on medium high heat. Cook until golden and translucent.

2.Add garlic, and cook until fragrant.

3.Add remaining ingredients, and cook, stirring occasionally until tomatoes have reduced and are nice and thick.

La Pizza Rossa - Take II

I have been cooking.

I just don't have anything (photos) to show for it- oh, that is unless you want to come over and eat the old leftovers, still in my fridge!? :D

Last night, cucciolo mio was out go-karting, so I made La pizza rossa again..

I feel like saying "Hello love!", when I take the tray out of the oven..

Just baking it, makes the house smell soooooooooooooooo good!

Cleaning up after making the dough isn't so wonderful.. but this pizza, is definitely worth it!

This time I put baby spinach, olives, onions & pine nuts on top..

La pizza rossa

Oh man- what can I say about this pizza?

Last night before I went to sleep, I was muttering to cucciolo mio, about my plans for adapting the recipe to suit every meal of the day..

"You know.. I could do dessert pizza.. like pizza hut's 'apple pie' pizza.. except not disgusting.. in fact yummy.. with apples.. and cinnamon.. and oh!.."

For me, this was pizza dough nirvana.

Squish the baked pie between your fingers, and it slowly rises back to it's original fluffy shape.

And it was quick to make too. I have been searching for this here recipe, for a long time.

I was intending to use the recipe straight out of Tess Kiros' "Apples for Jam" book, but after starting, saw that it called for much more rising time than I was prepared for..

So.. I winged it..

Tessa was right on, when she said:

The dough must be sticky (this is what gives a nice texture to the cooked pizza), so don't feel you've done something wrong or be tempted to add any more flour.... It takes about five minutes to get the dough unstuck from my hands and find my ring.

Recipe for one large pie

Ingredients

Dough:

1 3/4 cups warm water

10g dry active yeast

1 tsp agave or honey

1 Tbs olive oil

600g (1LB 5oz) flour (I didn't use all of this)

Tomato Topping:

4 Tbs olive oil

1 large garlic clove, pressed and minced

1 tin of chopped tomatoes

3 basil leaves, chopped, or a liberal sprinkling of dried basil

Method:

1.Put the water, yeast, agave, olive oil and 3 fistfuls of the flour in a the bowl of a food processor.

Mix until smooth. Cover and leave for about 15 minutes, or until it has a nice layer of froth on top.

2.Place olive oil & garlic in a medium sized frypan, on medium-high heat, and cook until you begin to smell the garlic. Add the tomatoes and basil, and reduce heat slightly.

3.Add flour, in small portions at a time, mixing well in between. Continue adding flour, until dough gets a good consistency- it should be still super sticky.. Mix for a good 4 minutes.

4.Remove dough, and place in a well greased (olive oil) large bowl, and cover with a cloth. Leave in a warm place to rise (about 20 minutes).

5.With well floured hands, and some flour on hand to add to dough, if too sticky.. Turn out dough onto a lined, pizza baking tray. Squish out, until it meets the edges of the pan, and is uniform in thickness. Leaving a nice width crust, use your fingers to make indentations over the remaining pizza.

6.Pour tomato sauce over pizza dough (saving space for the crust). Place pizza in a pre-heated 200C (350F) oven, for about 15-20 minutes, or until crust is nice and golden brown.

Purple food

This past weekend I went to one of my favourite food stores-

Had some delicious lunch- pumpkin & dahl casserole, with brown rice, and bought some organic goodies.

Among the goodies, were a few purple potatoes. I'd never even heard of them, they didn't look that purple on the outside, still the thought of purple potato was too intriguing to pass up..

What a shock of intense purple, that greeted me, as I cut them in quarters!

They taste quite similar to regular potatoes though.

I simply steamed them, and tossed them with chopped parsley, sea salt & olive oil.

I also picked up some purple cabbage.

My brow chakra must be screaming for attention, me thinks.. all this purple.. and wasn't there that grade school tagline- liking purple meant you were sexually frustrated?? hmmn

I made Tessa's cabbage on sourdough toast recipe, from twelve.

Her recipe calls for the use of numerous different cabbages, I just stuck with the purple one.

You basically infuse a fry pan of evo with rosemary. Add garlic & chilli. Some water. The cabbage. Cook, cook, cook & serve on sourdough slices.

I don't know how something so simple can taste so damn good, but this is the best thing I have eaten in a long time..

The salad is a staple favourite of mine (seasonal)..

I love the contrast in textures and flavours it provides.

Baby spinach, avocado, walnuts, dried cranberries, and olive oil.

Apple, Walnut & Sultana Loaf

I am in love with Tessa Kiros.. well her books.

They are not simply recipe books- scientific equations for food production.

They are a treatise on life..

I wanted to make a fruity not too sweet, almost breadish cake, so I turned to her book "Apples for Jam" for inspiration.

The following, is an adaptation of her recipe "Apple Bread with Sugar & Cinnamon Topping".

This is what she writes about it:

I love the name apple bread- it carries me off in my fantasy to some very green hills with chunky plates and jugs of fresh cream, with rosy cheeked children skipping about here and there. It is perfect for snacks, breakfast, with a meal or as a meal with a few chunks of cheese...

This cake is moorish. Although I did share it with cucciolo mio & a few friends, it is already gone, with not even a crumb remaining.

Cucciolo mio had 2 slices (still warm) last night, with a smear of organic butter, and a mug of milk. Mmmn, comfort food.

Recipe
Ingredients:

1 cup red wine (I used leftovers from my pasta & Andrea Bocelli night)

1/2 cup sultanas

1 red apple, peeled & cored

1/2 vanilla pod, split open (or dash of vanilla essence)

1 cinnamon stick (or 1/2 tsp cinnamon powder)

2 Tbs raw granulated sugar

1/2 cup raw granulated sugar

1/4 cup canola oil

1/2 cup wholemeal flour, sifted

1tsp bicarb soda

1tsp baking powder

1tsp ground cinnamon

1 cup apples, peeled, cored & coarsely grated

Used vanilla bean insides

1/2 cup walnuts, finely chopped

Method:

1.Place red wine, sultanas, apple, vanilla pods, cinnamon & 2 Tbs sugar in a saucepan on medium-high heat, and bring to boil. Cook on a gentle boil, until apple is tender, but not mooshy.

2.Preheat oven to 180C (350F). Prepare a loaf pan.

3.In a large bowl, beat together oil and 1/2 cup sugar. Mash cooked apple, and add to bowl, beating well.

4.Sift the flour, bicarb soda, baking powder & cinnamon in. Stir with a spatula or wooden spoon, well.

5.Pour wine & sultana mixture through a strainer, into a container. (The wine is yummy on fruit as a syrup, or just drunk as a mulled wine)

6.Stir in grated apples, walnuts & sultanas to bowl.

7.Take vanilla pod from wine pot, and scrape out the inside seeds into the bowl (or add vanilla essence). Stir well.

8.Spoon mixture into loaf pan, and back for about 45 minutes. Check after 30 minutes.

If the top starts to brown before it's done, cover with foil.

9.Turn out onto cooling racks- but DO eat a slice while still warm..