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Quinoa Salad with Peppers, Onion, and Sunflower Seeds

ingredients for 4 people 350g white quinoa 100g spring onion 100g red pepper 100g green pepper three tablespoons balsamic vinegar (caramel Modena style) six tablespoons extra virgin olive oil salt chopped parsley raw sunflower seeds preparation Toast the sunflower seeds in a dry pan without any oil, watching them carefully because they brown quickly. - Set them aside. Peel the onion and rinse the peppers. - Dice everything very finely. - Let the vegetables macerate in the vinegar for about two hours. - Meanwhile, cook the quinoa : first weigh it and measure it with a cup. - In a separate pot, put the water and salt (for each cup of quinoa, use two cups of water). - Rinse the quinoa, changing the water as many times as needed until it runs clear. - When the water boils, add the quinoa (clean and drained) and cook over medium heat until the water is absorbed and the quinoa turns translucent. - Mix the quinoa with the macerated vegetables and the six tablespoons of oil. Plate it in indivi...

Pumpkin Hand Pies


We're making two kinds today — sweet ones filled with raisins, and savory ones!

ingredients

for 24 hand pies (12 sweet and 12 savory)

for the dough:

  • 2 whole eggs.
  • 250cc extra virgin olive oil.
  • 600gr bread flour.
  • 10gr dry baker's yeast (2 packets).
  • 300gr warm water.
  • 1/2 tsp salt.

for the filling:

  • 1 pumpkin.
  • 1.5 tbsp sugar.
  • 300gr currants.
  • 1/2 tsp ground cinnamon (optional).
  • 2 tbsp extra virgin olive oil.
  • freshly ground black pepper.
  • salt.

you'll also need:

  • 1 beaten egg to brush the dough.

preparation

Preheat your oven to 180°C.
Wash the pumpkin and cut it into chunks. Place them on a baking tray, cover with aluminum foil, and slide it into the oven.
Bake until the pumpkin flesh is completely tender...
Take it out of the oven and remove the skin and seeds.
Mash the flesh until smooth.
Scoop out generous spoonfuls of pumpkin — one for each hand pie you're making (I made 12 of each kind) — and divide them into two separate bowls.
In one bowl, season with salt, pepper, and the olive oil...
In the other bowl, stir in the currants, cinnamon, and sugar...
Cover both bowls with plastic wrap and set them aside in a cool spot.
Now let's make the dough: Using a stand mixer or by hand, dissolve the yeast in the warm water.
Add the beaten eggs, salt, sugar, oil, and flour.
Knead everything together until it's all incorporated and you have a very smooth dough.
It will definitely stick to your hands at first — that's perfectly fine, don't add more flour.
Oil your hands and turn the dough out onto a work surface that's also been lightly oiled. Work it a bit and you'll see it come together into a nice ball.
Transfer the dough to a large oiled bowl and cover with plastic wrap or a damp kitchen towel.
Let it rest in a warm spot until it doubles in size, about 2 hours...

As you can see, the dough has risen from the first mark on the bowl to the second — it's ready...
Turn the dough out onto a floured work surface and divide it into small portions, about the size of a mandarin orange.
Shape them into balls...
Flatten each ball with a rolling pin, add your filling, and fold the dough over to seal.
Some with the sweet pumpkin filling...
And the rest with the savory one...
Place them on a baking sheet lined with parchment paper and brush with the beaten egg...
For the sweet hand pies, I like to sprinkle a bit of sugar on top.
Preheat the oven to 200°C, with convection or top and bottom heat, and bake until they're golden brown...
And here are the savory ones...


I hope you enjoy them!
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