Spinach Spelt Galette with Mushrooms and Beetroot

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

You can call this ‘crostata’ if you like. They are basically the same thing, a rustic tart crust folded over the filling, sweet or savoury, baked flat rather than in a tart pan, just French and Italian, respectively. Recently I have come across a spinach galette and a mushroom galette, both of which looked very interesting and delicious. So I purposely made lots of red wine spinach, baked mushrooms, so I would have leftovers just for this recipe. Bring this to potlucks or picnics as it tastes FANTASTIC cold.

Crust	Filling
180 g Wholegrain spelt flour Pinch of sea salt 70 g Cold unsalted butter 6 tbsp Ice water	40 g Parmesan, grated 40 g Gorgonzola, sliced 350 g Red wine spinach, drained 200 g Parmesan roasted mushrooms 1 Roasted beet, sliced Garden cress 1/2 Egg, lightly beaten for glaze

1. Place wholegrain spelt flour and salt in a large mixing bowl and whisk to combine. Cut in the cold butter and mix with your fingertips until the mixture resembles coarse crumbs. Drizzle ice water into the bowl and continue to mix ingredients with your fingertips. Turn out the dough onto your work surface and gather the dough into a ball. Wrap the ball with a plastic film and flatten the dough into a thick round. Chill in the fridge for at least one hour, or up to two days.
   
2. Preheat oven to 200C/400F. Roll out the dough between two pieces of parchment paper to form a 15-inch circle. Sprinkle half of Parmesan and Gorgonzola in the center, leaving 2-3 inches border all around. Then mound the red wine spinach, roasted mushrooms, and beet on the top of cheeses.
   
3. Fold the border up and over the filling to form a rim, pleating as necessary. Now sprinkle the remaining Parmesan and Gorgonzola over the vegetables. Brush egg glaze over the rim.
   
4. Bake the galette until the crust is nicely golden brown, about 30-35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and sprinkle some garden cress over. Serve hot or at room temperature.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Chicken And Jalapeno Frittata

A frittata is an start confronted omelet with other substances included to it. The formula for my Chicken and Jalapeno frittata can be used as an example, as most anything can be used in a frittata. It's an outstanding way to use up scraps.

    6 oz. raw pork, cut into cubes
    1 little red onion, sliced fine
    1/2 perfect red spice up, cut into slim strips
    1 little jalapeno spice up cut into rings
    1 little clove garlic oil, minced
    sodium and pepper
    3 eggs

I used raw pork in this frittata, so I used a little bit different technique to prepare it.

Put a few tbsps of essential olive oil in a medium-sized container (10-11 inches wide in diameter). Let oil warm thoroughly. Add pork, vegetables, red sweet peppers, garlic oil and jalapeno, spice up and sodium and fry until pork is done. Defeat up the egg in a dish, gradually add them over the combination. Move the pan to create sure the egg propagate equally. Decrease the warm to technique and put on a lid to help the middle of the frittata set, or you can put the pan in the range (350 degrees) for a few moments. When the middle is set and the frittata is fantastic brownish on underneath, convert it out onto a menu and enjoy!

A frittata can be created out of most anything you've got eventually remaining too. If the various meats you're using is already prepared, you can add everything to the egg before placing into the container, or add the egg independently. Try things out with different substances and food preparation techniques. There's really no right or incorrect way to do it, provided that the egg get prepared and it preferences good!