Broad Bean Dip and_Salad_recipes
3 cloves of garlic
4 stalks and leaves of celery
1 packet of tempeh
2 cups of jasmine rice
Salt and pepper
Amaranth and ricotta pie
Make the pastry
200 gr plain flour (or spelt flour)
1.5 tablespoons olive oil
½ teaspoon salt
½ cup cold water
Mix ingredients together. Turn onto floured table and knead for approximately 3 minutes until pastry is smooth and pliable. Put in a bowl, cover with a clean tea towel and refrigerate for 2 hours.
Turn the oven on – 200 C and lightly oil a pizza or baking tray
Prepare the amaranth (or spinach or sliverbeet or kale)
Pull or remove the leaves from the stalk and wash. Pour boiling water over the leaves and leave for a minute. When the leaves are soft, drain the water.
Prepare the filling
In a bowl add:
150 – 250 grams ricotta cheese (or mix with fetta or pecorino)
1 leek or onion – sliced/diced and sautéed in olive oil
Fresh herbs from the garden
Prepared amaranth – slice roughly
Flour the table. Roll out the pastry. It is a little difficult to start with but gets easier! Turn the pastry every minute or so and roll again. Roll until the thickness is right for you. Thinner or thicker are both okay. You can choose to make small pies or one large one. If you make a large one, roll out 2/3 and save 1/3 for a top piece.
For small pies, roll out a piece, place mixture in the middle and then fold up the sides. Where the pastry overlaps from each side put a little water to help the pieces stick together.
Prick with a fork, brush with olive oil and bake in the oven for approx. 15 – 20 minutes.
Enjoy with tomato salad!
Adapted from Stephanie Alexander’s Silverbeet and potato torte.