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100 Happy Days – Day 45 (Chicken and Meatball Calzone)

Chicken, meatball and vegetable calzone

I really fancied making a calzone for dinner and decided to just go for it since it’s not hard at all! Although mine was a bit patchy since the dough was a bit thin when pulling it over, it still tasted great 😀

Ingredients:
For the dough:
 80g flour
 2g yeast
 2ml oil
 Water

For the sauce:
 120g passata
 Half an onion
 Clove of garlic

For the filling:
 Cooked chicken
 Cooked meatballs
 Whatever vegetables you want
 60g sliced mozzarella cheese
Method:
For the dough:
 1. Mix together the yeast with 30ml warm water, leave until frothy
 2. Add oil to the yeast mix
 3. Add to the flour
 4. Add as much water to make the mix come together
 5. Knead the dough for about 10 minutes until smooth
 6. Leave to rise for about an hour in a warm place until doubled in size

For the sauce:
 1. Chop the onion and garlic
 2. Add to a saucepan and add the passata
 3. Heat through

Assembling the calzone:
 1. Preheat the oven at 200 C
 2. After an hour, punch the air out of the risen dough
 3. Flour the surface and roll out the dough into a circle
 4. In a bowl, mix together the filling (minus the mozzarella) with half the sauce mix
 5. Place the filling on half the rolled out dough, leaving a 1.5cm edge
 6. Place the sliced mozzarella over the filling
 7. Pull over the other side of the dough, leaving a 1cm edge
 8. Fold the dough at the edge over the pulled over dough to make a seal
 9. Brush over the calzone with an egg/milk wash
 10. Place in the oven for about 20 minutes, or until golden
 11. Serve with the remaining sauce!
Mix together the yeast and 30ml warm water, add the oil, then add to the flour

Mix together the yeast and 30ml warm water, add the oil, then add to the flour

 

Add enough water for the dough to come together

Add enough water for the dough to come together

 

Knead the dough for about 10 minutes until smooth

Knead the dough for about 10 minutes until smooth

 

Leave to rise for about an hour until the dough has doubled in size

Leave to rise for about an hour until the dough has doubled in size

 

Chop the onion and garlic, add to a saucepan, add the passata, and heat through

Chop the onion and garlic, add to a saucepan, add the passata, and heat through

 

Mix half the sauce with the filling ingredients (minus the mozzarella)

Mix half the sauce with the filling ingredients (minus the mozzarella)

 

After an hour, flour the surface and roll out the dough

After an hour, flour the surface and roll out the dough

 

Put your filling ingredients on half the dough

Put your filling ingredients on half the dough

 

Place sliced mozzarella on top

Place sliced mozzarella on top

 

Fold over the other half of the dough (patching up any holes!), leaving a 1.5cm edge

Fold over the other half of the dough (patching up any holes!), leaving a 1.5cm edge

 

Fold over the edge and press together to seal

Fold over the edge and press together to seal

 

Bake in a preheated oven at 200C for about 20 minutes or until golden

Bake in a preheated oven at 200C for about 20 minutes or until golden

 

Serve with the sauce!

Serve with the sauce!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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100 Happy Days – Day 34 (Salmon En Croute)

Salmon en croute

I bought some sheets of puff pastry a while ago and fancied making salmon en croute tonight for dinner. I’ve tried it before using homemade puff pastry, but I used margarine instead of proper butter and it turned out more like standard shortcrust pastry instead of puff pastry! This time, I just couldn’t be bothered doing it from scratch, so used the ready made stuff instead, and it tasted pretty good 😀

Ingredients:
 1/4 of a 320g puff pastry sheet (I used Jus Rol)
 1 salmon fillet
 50g cream cheese
 50g spinach
 5g pesto
 Steamed vegetables
 Parsley sauce (I used a packet mix)
Method:
 1. Preheat the oven to 200°C
 2. Cut 1/4 of the pastry sheet and roll out to a size that will cover the salmon
 3. Cook the spinach and squeeze out as much of the water as possible
 4. Mix together the pesto and cream cheese
 5. Lay the spinach in the middle of the puff pastry sheet
 6. Put the cream cheese and pesto mix on top
 7. Lay the salmon on top
 8. Fold the puff pastry sheet to enclose the whole salmon and patch up any holes!
 9. Turn it over and cut some slits in the top to release the steam
 10. Place in the oven for around 25 minutes until the pastry is puffed and golden
 11. Serve with steam veg and a parsley sauce (I used a packet mix coz I'm lazy)
Mix together the cream cheese and pesto

Mix together the cream cheese and pesto

 

Cook the spinach, squeeze as much water as you can out of it, and lay in the middle of the puff pastry sheet

Cook the spinach, squeeze as much water as you can out of it, and lay in the middle of the puff pastry sheet

 

Put the cream cheese mix on top of the spinach

Put the cream cheese mix on top of the spinach

 

Lay the salmon fillet on top

Lay the salmon fillet on top

 

Fold over the puff pastry to fully enclose the salmon, and cover up any holes!

Fold over the puff pastry to fully enclose the salmon, and cover up any holes!

 

Turn it over and cut some slits on the top to release steam. Bake at 200 degrees for about 25 minutes

Turn it over and cut some slits on the top to release steam. Bake at 200 degrees for about 25 minutes

 

Serve with steamed vegetables and a parsley sauce!

Serve with steamed vegetables and a parsley sauce!

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100 Happy Days – Day 26 (Marinated Chicken)

Marinated chicken with roasted vegetables and rice

I fancied trying something a bit different for dinner tonight and thought I’d try out marinading some chicken pieces. There was a lot of different recipes online that use BBQ sauce, Worcestershire sauce, honey, lemon juice, etc, which is all rather confusing. In the end I found a recipe which used what I had in the cupboard and hoped for the best! I was a bit apprehensive at first since the mix of ingredients was rather weird, but it ended up turning out quite nice, and the roasted vegetables and rice complimented it rather well 😀

Ingredients:
For the marinade:
 45g tomato ketchup
 30ml soy sauce
 15g golden syrup
 15ml lemon juice
 15ml sunflower oil
 Tiny bit of Worcestershire sauce

For the rest of the meal:
 Chicken breast cubed (or drumsticks, wings, etc)
 Sliced vegetable pieces
Method:
 1. Mix the ingredients for the marinade and mix well with the chicken
 2. Leave in the fridge for at least a few hours
 3. After waiting a few hours, preheat the oven to 200°C and put the chicken in 
 4. Slice the vegetables you want to use, brush with oil and place in the oven
 5. Boil the rice
 6. After about 10 mins, move the veg and chicken around in their roasting tin
 7. After another 10-15 minutes, check to see if the chicken and veg are cooked
 8. Serve!
Mix the marinade ingredients together and mix it well with the chicken. Cover, and leave in the fridge for at least a few hours

Mix the marinade ingredients together and mix it well with the chicken. Cover, and leave in the fridge for at least a few hours

 

Place chicken on a roasting tray and place in the oven at 200 degrees celcius for 20-30 minutes

Place chicken on a roasting tray and place in the oven at 200 degrees celcius for 20-30 minutes

 

Slice vegetables, brush with oil, and place on a roasting tray. Place in the oven for about 20-30 minutes

Slice vegetables, brush with oil, and place on a roasting tray. Place in the oven for about 20-25 minutes