Showing posts with label #SundayFunDay. Show all posts
Showing posts with label #SundayFunDay. Show all posts

Sunday, March 17, 2024

Prosciutto-wrapped Asparagus with Garlicky Baked Brie

This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

Food Lust People Love: This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

When my husband and I first got married, there were three things he absolutely would not eat. Asparagus was one of them. As I questioned his aversion more closely, it turned out that the only asparagus he’d ever tried was from a can. Tinned, as he and the rest of his British contingent would say. 

Well, I had to agree with him on that front. My mom LOVED canned asparagus – could, in fact, make a quick meal of it when she’d get home from work, just opening a can, eating the asparagus and, I’m stifling a gag here, drinking the salty juice. 

So we always had canned asparagus in the pantry. Occasionally it would turn up on the dinner table, slimy and soft. Ugh. Definitely NOT my favorite thing.

But when I got older, I discovered fresh asparagus. What a revelation! Pan-fried, roasted or steamed till just done, still a bit crunchy, fresh asparagus was nothing like its canned/tinned relative. A third cousin, twice removed, if you will. Removed to far, far away, please. 

I introduced my husband to fresh asparagus and suddenly, we were down to two things he would not eat. Score! (In case anyone is wondering, the other two were olives and beets. He loves olives now too. After almost 38 years of wedded bliss, I’ve given up on ever getting him to like beets. He will tolerate the golden ones roasted but it's okay. The more for me.)

Prosciutto-wrapped Asparagus with Garlicky Baked Brie 

As you can see from the photos, I have a small round baking dish that is expressly for the purpose of baking Brie or Camembert. If your dish is a bit larger, no worries. The Brie will still be delicious albeit a bit more spread out when it bakes. This recipe is inspired by one on deliciousmagazine.co.uk

N.B. This dish needs to be served right out of the oven. It can be assembled earlier in the day and kept refrigerated until ready for baking. Remove both pans from the fridge as you preheat your oven as not all oven-safe pans can go straight from chilled to a hot oven. 

Ingredients
1 round (8.8 oz or 250g) Brie 
1 clove garlic, thinly sliced
Black pepper
2-3 sprigs fresh thyme, stems discarded
12 slices prosciutto or parma ham
12 asparagus spears, hard ends trimmed
Olive oil to drizzle

Optional to serve: Some crusty bread

Method
Preheat your oven to 400°F or 200°C.

Carefully slice the top rind off of the Brie and put it in a small baking dish. (Discard the rind.) Spread the garlic and thyme leaves around then give the whole thing a couple of generous grinds of black pepper and a drizzle of olive oil.


Wrap a prosciutto slice around each asparagus spear and put them in a baking pan. Do not crowd them. We want them to crisp up so they can’t be jammed in close together. Drizzle with a little olive oil.


Put both the asparagus pan and the Brie baking dish in your hot oven for 10-15 minutes or until the prosciutto is crisp and the Brie is golden and melted.


Serve immediately while the melted Brie is still hot so you can dip the asparagus in it! The Brie is also fabulous spread on crusty bread, if you are serving some alongside it. 

Food Lust People Love: This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

Enjoy! 

It's Sunday FunDay and have we got some great recipes for you! Many thanks to our host, Sue from Palatable Pastime and her chosen seasonal ingredient, asparagus! 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Prosciutto-wrapped Asparagus with Garlicky Baked Brie!

Food Lust People Love: This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

.


Sunday, February 25, 2024

Mini Scones

These fluffy two-bite mini scones are a wonderful addition to your breakfast table. Serve them hot so that pat of butter will melt inside when you split them in two!

Food Lust People Love: These fluffy two-bite mini scones are a wonderful addition to your breakfast table. Serve them hot so that pat of butter will melt inside when you split them in two!

This recipe is based on one that a Scottish friend shared with me. She uses self-rising flour and cream to make hers a two-ingredient dough and didn’t have any measurements to offer! “Just add enough of each to make a proper scone dough,” said she. Challenge accepted! (In her defense, she went to culinary school so this stuff is second nature to her.)

Don’t panic though. I’m going to give you ingredient amounts so you can replicate these little mini scones. I used a 2 in or 5cm cookie cutter. You can use a bigger cookie cutter to make larger scones. You’ll just have to pat the dough out a little thicker so that they are proportional and bake them a little longer.

Gillian would appreciate this, she of no actual recipe: One time I didn’t have cream so I started making these with full fat Greek yogurt instead. I do love experimenting! It adds a lovely flavor and works fabulously. That is the recipe I'm sharing today.

Mini Scones

If you have self-rising flour you know is active, by all means, use it instead of the cake flour, baking powder, baking soda and salt, adding an extra 2 teaspoons of flour. I don’t often buy self-rising flour because I find it gets old if not used up in a timely manner. I keep the baking powder in the refrigerator so it’s always active well past its sell by date.

Ingredients 
1 cup or 245g full fat Greek yoghurt
1 3/4 cups or 218g flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt

To brush on before baking: 2-3 tablespoons milk

Method
Preheat the oven to 350°F or 180°C. Line a large baking sheet with baking parchment or a silicone liner. 

In a mixing bowl, mix together the flour, baking powder, baking soda and salt. 

Fold the yoghurt and flour mixture together until fully incorporated. If the mixture is too dry or too wet, add more flour or more yogurt accordingly. You are looking for a soft dough that isn’t too sticky.


Press the scone mixture flat until it’s about 1/2 in or 1cm thick, then use a small cookie cutter to make circles. 


Patch together the leftover dough, trying not to knead it much and pat it out again. 


Cut out more scones. Place them on the lined baking tray, almost touching. Use a pastry brush to brush the tops with a little milk. 


Bake for 15-20 minutes, or until the scones are risen, golden, and cooked through. 


I like to split them in two right when they come out of the oven and add a pat of butter. 


Or serve with jam and butter or cream while still warm.

Food Lust People Love: These fluffy two-bite mini scones are a wonderful addition to your breakfast table. Serve them hot so that pat of butter will melt inside when you split them in two!

Enjoy!

It’s Sunday FunDay and today we are sharing recipes to celebrate National Hot Breakfast Month. We hope to inspire you to get in the kitchen and cook a hot breakfast for yourself or someone you love before February ends. Check out the links below: 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these Mini Scones!

Food Lust People Love: These fluffy two-bite mini scones are a wonderful addition to your breakfast table. Serve them hot so that pat of butter will melt inside when you split them in two!

 .

Sunday, January 28, 2024

Chili-Fritoque

Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

Food Lust People Love: Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

Pronounced free-TOKΕ-ay, this dish is found on the World War II–era menu of the Original Mexican Restaurant in San Antonio. It was founded in 1899 and sadly closed in 1960. (There another restaurant by the same name now used by permission of the Farnsworths, the restaurant’s owners.) 

The original recipe included just beans but there was also a version called chiltoque with chili con carne instead of the beans. You know I had to take it one step farther and use both. As I was writing up this post, I google searched Chili-Fritoque and I'm not the only one who made this good decision.

Personally, why would anyone order just beans and cheese or just chili and cheese when you could add all three to this tasty corn chip dish? 

Chili-Fritoque

The recipe is adapted from The Texas Cookbook by Arthur and Bobbie Coleman, published in 1949.  For the chili con carne, homemade is always better than canned. I use this recipe here: Classic Chili con Carne. An oldie but goodie. 

Ingredients
2 cups or 360g cooked pinto beans (canned are fine but rinse them!)
2 cups or 540g chili con carne
2 cups (or more) broken tortilla chips (I'm a fan of more.)
2-4 small dried red chili peppers
1 cup or 113g grated cheddar or American cheese

For serving: sliced jalapeños 

Method
Preheat your oven to 350°F or 180°C. 

Use a coffee grinder or mortar and pestle to grind your dried chili peppers finely.


Mix the beans, chili con carne and ground chili peppers together in a large bowl. 


If you are baking all the chili-fritoque servings at once, mix in all the broken tortilla chips. 


If not, separate the mixture and the broken chips and only mix the chips into the portions that you are ready to bake and serve. Place the chip/mixture in individual baking dishes.


Divide cheese evenly, sprinkling a fair share over each one. 


Bake in your preheated oven just long enough to melt the cheese and heat the beans and chili through, about 10-15 minutes. You can broil right at the end if you’d like the cheese to brown a little. Top with a few slices of jalapeño. 


Serve with extra chips and a spoon for scooping, if desired. 

Food Lust People Love: Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

Enjoy! 

Tomorrow is National Corn Chip Day so my Sunday Fun Day friends and I are sharing recipes that will help you celebrate this foodie holiday. Check out the links below: 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Chili-Fritoque appetizer!

Food Lust People Love: Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

 .

Sunday, September 24, 2023

Warm Root Vegetable Salad with Pomegranate Molasses Dressing

This warm root vegetable salad with pomegranate molasses dressing is perfect for an autumn meal, hearty but tangy, a nice transition from lighter summer salads.

Food Lust People Love: This warm root vegetable salad with pomegranate molasses dressing is perfect for an autumn meal, hearty but tangy, a nice transition from lighter summer salads.

When are vegetables a salad and not just a side dish? For me, it’s the dressing that makes the difference to what this dish is called. If I parboiled the root vegetables, roasted them and simply added butter, this would not be a salad! 

I give the approximate weight of the root vegetables I used below but feel free to mix it up and substitute an approximate amount of your favorites. My mom would probably welcome turnips here. I’m not a fan but maybe you are. Can’t find Jerusalem artichokes? Use more of the other vegetables or substitute potatoes. 

That said, the dressing goes best if the root vegetables do have some innate sweetness, like parsnips and carrots do. 

Warm Root Vegetable Salad with Pomegranate Molasses Dressing

This dish serves two as a light lunch with, perhaps, some crusty bread, and four as a side dish. If you have a bigger roasting pan, it is also easily doubled. Pomegranate molasses can be found at most Middle Eastern stores and occasionally in the international aisle of some supermarkets. 

Ingredients
For the warm root vegetable salad:
11 1/3 oz or 320g Jerusalem artichokes 
2.2 lbs or 500g parsnips
7 oz or 200g carrots
1 small brown onion
4 cloves garlic
Generous drizzle olive oil
Fine sea salt
Freshly ground black pepper

To stop the peeled vegetables from oxidizing:
Bowl of cold water
2-3 tablespoons lemon or lime juice

For the dressing: 
8 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
(The garlic above after roasting)

Method
Get a pan of water on to boil for steaming the vegetables. 

Peel the artichokes and cut them in half, adding them to the bowl with cold water and the lemon or lime juice to stop them turning brown. Small ones can be left whole. 

Peel the parsnips and cut them into large pieces, Add them to the lemon water as well.  

Peel and cut the carrots into large pieces and place them in a steamer basket above the boiling water. Drain and add the artichokes and parsnips. 


Cover and steam for about 15-20 minutes or until all the vegetables are just tender. 

While the vegetables are steaming, start your oven to preheat at 400°F or 200°C. Peel the onion and cut it into wedges. 


When the vegetables are just tender, tip them into a roasting pan where they fit in a single layer. 


Tuck the onion wedges and garlic cloves, whole and unpeeled, in among the vegetables. Pour over the drizzle of oil, season with fine sea salt and freshly ground black pepper. 


Toss the vegetables gently to make sure they are coated in the oil and seasonings. Roast in your preheated oven for about an hour or until they are golden. 


Check that they are soft inside. If they start to brown too much or too early, turn the oven down to 350°F or 180°C.

While the vegetables are roasting, make the dressing by whisking the olive oil into the pomegranate molasses in a small bowl. 

As soon as the roasted root vegetables come out of the oven, remove the garlic cloves and peel them.


Use the side of a large knife to mash them with a good pinch of fine sea salt. 


Add them to the dressing and whisk well to combine. 


Spoon over the dressing over the vegetables. 


Serve warm.

Food Lust People Love: This warm root vegetable salad with pomegranate molasses dressing is perfect for an autumn meal, hearty but tangy, a nice transition from lighter summer salads.

Enjoy! 

It’s Sunday FunDay and today my blogger friends and I are sharing recipes to celebrate the Mid-Autumn Festival which takes place on the 15th day of the 8th month of the lunisolar calendar with a full moon at night, corresponding to mid-September to early October of the Gregorian calendar. This year, Mid-Autumn Festival falls on Friday, September 29, 2023. Check out all the recipe links below!


 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.



Pin this Warm Root Vegetable Salad
with Pomegranate Molasses Dressing! 

Food Lust People Love: This warm root vegetable salad with pomegranate molasses dressing is perfect for an autumn meal, hearty but tangy, a nice transition from lighter summer salads.

 .

Sunday, August 27, 2023

Banana Pecan Caramel Sauce

Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good. 

Food Lust People Love: Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good.

I am not a big sweet eater but I do have a fondness for caramel. The caramelization of sugar adds a welcome slight bitterness that I find very appealing and I know I’m not alone in that. Some of the most popular candies in the world have caramel as an element. Think Snickers, Milky Way and Twix to name just three.

As a kid, my movie candy of choice was always a big box of Milk Duds and I loved Sugar Daddys which were basically a solid rectangle of caramel on a stick. Those would pull your fillings out if you weren’t careful! Totally worth the risk. 

If you feel the same way as I do about caramel, you are going to love this sauce. 

Banana Pecan Caramel Sauce

This recipe makes a little more than two cups of sauce. Because of the bananas, I recommend you store any leftovers in a refrigerator, which means it will turn solid but spoon-able. Gently rewarm it back to sauce consistency before using. This recipe is adapted from one on Marsha’s Baking Addiction.

Ingredients
1 cup or 240ml water
2 cups or 400g sugar
1/2 cup or 57g chopped pecans
2 medium bananas (about 180g), pureed until smooth
1/2 cup or 120ml heavy cream, at room temperature
1 teaspoon vanilla extract



Method
In a large saucepan over medium-high heat, add the water and sugar. Bring to the boil, stirring constantly to dissolve the sugar.


Turn the heat down to medium and allow the mixture to come to a light amber color without stirring. 


Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)

Remove the pan from the heat, and add in the chopped pecans. Stir well.


 Add in the pureed banana. Stir constantly until combined and the bubbling has stopped.


Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber color.


Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. The sauce might sugar up at this point if your cream isn't room temperature but just keep stirring and all will be well, as the sugar melts again and it turns back into a sauce. 


Take the pot off of the stove and stir in the vanilla.


Pour the caramel into a heat-proof jar and allow to cool completely before using. Serve over ice cream or even spread on toast or pancakes. 

Food Lust People Love: Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good.

Or eat it with a spoon. 

Food Lust People Love: Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good.

Again, no judgment from me.

Enjoy!

It’s Sunday FunDay and my blogger friends and I are celebrating National Banana Lover’s Day, which is today! How will you celebrate? We’ve got a list of great recipes you might like to try. Check them out below: 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Banana Pecan Caramel Sauce!

Food Lust People Love: Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good.

 .

Sunday, August 6, 2023

Smoked Salmon Smørrebrød

This smoked salmon smørrebrød is the perfect open-faced sandwich made with lemony cream cheese flavored and flecked with green chives, on sourdough toast. Topped to finish with watercress, it’s the perfect light lunch or snack. 

Food Lust People Love: This smoked salmon smørrebrød is the perfect open-faced sandwich made with lemony cream cheese flavored and flecked with green chives, on sourdough toast. Topped to finish with watercress, it’s the perfect light lunch or snack.

When our host decided on Sandwich Recipes for today’s Sunday FunDay theme, I knew immediately what I wanted to make. Some rendition of the “Dutch sandwiches” I made for a post in the very first year I started this blog. (So please forgive the ugly photos. I keep those up to remind myself how far I’ve come.)

I tell the story of working at the Inter-Continental Hotel in Abu Dhabi and how I first learned about open-faced sandwiches. Despite spending some of my formative years as an expat child, clearly, I still had a lot to learn about other cultures. 

For this post I did a bit more research to discover that many other countries also enjoy open-face sandwiches so my Dutch title was a bit misplaced. In fact, according to Wikipedia, “In countries like Denmark, where smørrebrød is common, smørrebrød is not considered a form of sandwich; rather, a sandwich is considered a form of smørrebrød with an extra piece of bread on top.” 

To-may-to, to-mah-to. Whatever we call it, the research was fun and we loved the sandwiches. 

Smoked Salmon Smørrebrød

The cream cheese can be made a day ahead and, in fact, tastes better when it is because the flavors have time to meld. If you can’t get your hands on chives, use green onion tops and mince finely. The cream cheese will make more than two large open-faced sandwiches but if you are as generous with the salmon as I am, you’ll need to buy more. 

Ingredients
7 oz or 200g block cream cheese (not whipped spread) at room temperature
Zest 1 lemon
Small bunch fine chives, plus extra for garnish
Freshly ground black pepper
3 1/2 oz or 100g smoked salmon, finely slices
2 large slices sourdough bread

Baby watercress for garnish

Method
Finely slice the chives.


Mix them into the softened cream cheese, along with the lemon zest and a few good grinds of black pepper. 


Refrigerate in a covered container until about 30 minutes before you are really to assemble the open-faced sandwiches. 


Spread the bread, toasted or untoasted – your choice – with the chive lemon cream cheese. 


Top with smoked salmon. 


Add on some watercress and more chives, if desired, along with a couple of grinds of black pepper. 


As my sourdough slices are so large, I cut them in four pieces each to serve. 

Food Lust People Love: This smoked salmon smørrebrød is the perfect open-faced sandwich made with lemony cream cheese flavored and flecked with green chives, on sourdough toast. Topped to finish with watercress, it’s the perfect light lunch or snack.

Enjoy! 

It’s Sunday FunDay! Hope the weather is nice where you live. The sun has finally come out over here and we are beyond delighted. In honor of National Sandwich Month, my fellow bloggers and I are sharing sandwich recipes. Check out the links below. Many thanks to our host Wendy of A Day in the Life on the Farm. 



 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.



Pin this Smoked Salmon Smørrebrød!

Food Lust People Love: This smoked salmon smørrebrød is the perfect open-faced sandwich made with lemony cream cheese flavored and flecked with green chives, on sourdough toast. Topped to finish with watercress, it’s the perfect light lunch or snack.

 .

Sunday, July 30, 2023

Lentil Mushroom Feta Calzones

These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. 

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

I made these into four large calzones to feed four hungry people but the dough and filling could be easily divided into small portions to make more smaller calzones. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy. 

Lentil Mushroom Feta Calzones

The folding technique for the edges of the calzones is one that is employed by the bakers of the traditional Cornish pasty. Except I like to leave the little tail out rather than tucking in under. Check out how here: Cousin Jack's Pasty Co.

Ingredients
For the dough:
3/4 cup or 180ml lukewarm water (not hot)
1 teaspoon active-dry yeast
1/4 teaspoon sugar
2 cups or 250g strong bread flour, plus more if needed
1 teaspoon salt
Drizzle olive oil for the dough bowl

For the filling:
1/2 cup or 110g uncooked or 1 1/8 cups or 220g cooked/rinsed Puy (French) lentils (If you are cooking them, boil with 1/2 teaspoon baking soda till tender. Drain and rinse.)
6 1/3 oz or 180g baby portabella mushrooms
2-3 medium cloves garlic
Drizzle of oil for the cooking pan
1 medium tomato – about 4 2/3 oz or 130g, cut into small pieces
1 fresh jalapeño, optional but recommended, chopped 

Method
Put the yeast and sugar in a bowl. Pour in the warm water and give it a stir. Set aside for a few minutes. It should start to get foamy on top. 

In a large bowl or the bowl of your stand mixer, whisk the flour and salt together. Pour in the yeast mixture and mix well to form a soft dough.

Using the dough hook on the stand mixer, or kneading by hand against the counter, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to the bowl or your hands, add a tablespoon of flour at a time until it’s easier to work with.


Avoid adding too much flour if possible. I didn’t add any this time whereas the last time, I added two tablespoons. This is the sort of thing that can change with your flour and the humidity in the air. 

If you're planning to make the calzones today, then give the dough a rise. Clean out the mixing bowl, coat it with a little oil, and transfer the dough back inside. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise until doubled in size, 1 to 1 1/2 hours.

Alternatively, you can store the dough in the fridge and make the calzones the next day. Cover the bowl with plastic wrap and refrigerate. 

Either way, make the filling which can also be stored in the refrigerator overnight or cooled and used the same day. 

Put the cooked, rinsed lentils in a mixing bowl that is large enough to hold all of the filling ingredients, with room to stir. 

Clean and chop the mushrooms and mince the garlic. 


Drizzle a little oil into a big the pot and add the garlic. 


Cook it briefly, making sure it doesn’t burn, then add the mushrooms. 


Cook them until golden. Add them to the lentil bowl. 


Add the tomato and jalapeño, if using, to the now empty pot along with another drizzle of oil. 


Cook for 8-10 minutes, until the tomato and jalapeño are well cooked and slump into a paste. Add the paste to the lentil/mushroom bowl and stir well. Leave to cool. 


Once the rest of the filling is cool, crumble the feta and gently fold it in. 


Take the dough out of the refrigerator about half an hour before you are ready to bake. Preheat your oven to 350°F or 180°C.

Divide the dough into four balls.


Roll one ball of dough out into a thin circle about 7 in or 17.75cm across. 


Put about 1/4 of the cooled filling (about 5 1/3 oz or 150g) on one side of the circle.


Gently lift the other side up and over, pressing the air out as you stick the edges of the two halves together.


Starting on one side of the semi circle, crimp the edges to seal the calzones. (See note above the ingredient list for a link to an instructional video.) Repeat until all of the calzones have been filled and formed.


Transfer the calzones to your baking tray, leaving enough room between them so that they can rise while baking. Brush the tops lightly with olive oil.


Bake in your preheated oven for 25-30 minutes, or until golden brown and puffed.

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

These can be eaten hot or at room temperature. 

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

Enjoy! 

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

It’s Sunday FunDay and since it’s National Picnic Month, we are going on a picnic! Hope the weather is fine where you live. Check out all the great recipe links below. Many thanks to our host, Camilla at Culinary Cam!

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these lentil mushroom feta calzones!

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

 .