A veggie rice pita

Filo is easy to work with and not that hard to make! But if you want to buy some, go for Greek of Turkish if you can. Failing that, there are standard varieties available. You may have noticed there’s more than one type. Experiment with them all and you will find what suits you best and for which type of filling. Also whether you roll or stack.

For this pita, because the filling is heavy, I have gone with a packet of eight large sheets, using two sheets per roll of filling, bending each roll in a circular fashion around the tevsija.

You will need:

A large oven dish, ideally round and enamel

Packet of 8 large filo sheets

For the filling:

Cooked brown rice

Half an onion, 1 courgette, half a squash, half a red pepper, half a carrot, 1 celery stick – all chopped. You could add feta if you like.

Olive oil, 1 tsp of good no-salt veggie stock, ground black pepper, fennel seeds, thyme

Put the filling ingredients on a pan on the stove top with  a lid on, low heat, until the veg have softened.

Let the filling cool a little then spoon along two sheets on top of each other then roll over, repeat until all sheets are used.

Put olive oil in the oven dish and lay the rolls on top.

Place parchment paper on top and bake slowly for 45 mins to 1 hour. Serve with Mexican bean salad!

 

 

 

Soup with reds

Making my batch of soup and loaf of bread for the beginning of the working week. The habit of taking with me sometimes slips, then I make the mistake of going without or just taking a piece of fruit. So back to it.

Ingredients:

Amounts to your liking, but in moderation. I like this soup with finely chopped vegetables and to not puree it at the end so that it is gritty. But you can make it however you want.

Finely chopped and diced:

Half an onion – red or white

One chunky clove of garlic.

Three good-sized carrots, peeled.

One large red apple, keep the skin on

Half a large sweet potato, peeled!

Plenty of red lentils.

Vegetable stock with water

Ginger, black pepper, ground cumin, paprika

Tblsp olive oil

Put all the ingredients together in a large pan on the hob,lid on top. Bring to the boil then low simmer until lentils are soft and mushy.

Serve with homemade wholemeal bread or cool down and put in tubs in the fridge. Then it’s as simple as remembering to take a tub with you every day to work and you feel chuffed you made the effort!

Image  – imgfave.com

 

 

 

Pizza!

Saturday night’s either pizza or fajita night!

Here’s a simple, tasty recipe.

The Base:

2 cups of wholemeal flour

2 tsps baking powder

1/4 cup of olive oil

3/4 cup warm water

Rosemary, oregano, salt, pepper

Topping:

For the tomato sauce:

1 tin of chopped tomatoes

2 cloves of garlic

Mixed herbs

I like a simple topping of mushrooms, red pepper and cheese. Put the cheese on after the tomato sauce then the veg on top.

Courgette, feta, olives, red onion can work with this base and sauce.

Because the dough is yeast-free this pizza can be put together in no time at all and is yum when it’s cold too.

Ditch the cheese and go vegan.