Category Archives: Burgers, Tacos, Sandwiches

Shawarma Roasted Red Pepper Pizza

Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Smoky Chili con Carne with Pumpkin

Smoky Chili con carne with Pumpkin is a hearty family favourite full of flavor!

This Chili con carne with Pumpkin is slightly spicy and also has a smoky flavor that makes you want to take just one more bite each time.
A true crowd pleaser that freezes well and even tastes better the next day. The recipe can be easily doubled so you can keep some in the freezer. You can also serve this over a tray of nachos or in tacos. Or how about in a bun? The possibilities are endless…
The recipe itself is a no-brainer, although the ingredient list may seem long it’s put together in minutes. I started off with browning the beef in a heavy based pot, then added the onion and garlic. Then basically you add the remaining ingredients up until the corn meal and just leave it to simmer for about an hour and a half, or until 30 minutes before you want to eat. Finally you add the beans and pumpkin and Voilà…chili. The pumpkin adds a seasonal twist.


Prep time : 15

Cooking time : 90 min

Serves : 6 – 8



INGREDIENTS;

1 Tablespoons Olive Oil
1. lbs. ground beef
1 tsp. salt and freshly ground black pepper
1 medium onion, peeled and chopped fine
3 garlic cloves, peeled and grated or chopped
2 tsp. ground Cumin
2 tsp. dried oregano
1 tsp. dried Thyme
1 tsp. chili powder
2 tbsp. sweet smoked paprika
1 – 2 tsp. chopped chipotles in adobo (depending on how hot you like it)
1 tbsp. tomato paste
1 tsp. Worcestershire sauce
1-2 tbsp. Liquid Smoke (you may leave out)
2 tsp. sugar
1 (28-ounce) can crushed tomatoes
1/2 cinnamon stick
1 tsp unsweetened cocoa
2 C. beef stock
2 tbsp. cornmeal (for thickening)
1/4 C. Chopped Coriander reserve some more for serving
1 cup diced peeled pumpkin
1 (15-ounce) cans dark red kidney beans, drained and rinsed



INSTRUCTIONS:


Heat a large casserole or pot and add the olive oil. Once hot add the beef and fry until brown, add the onion and stir for a few minutes , add the garlic.
Add the spices; cumin, oregano, thyme, chili powder and smoked paprika. Keep stirring
Add the chopped chipotles, the tomato paste, Worcestershire sauce, liquid smoke and the sugar, stir and add the crushed tomatoes.
Add the cocoa and the half cinnamon stick and the beef stock. Simmer for an hour and a half.
Add the drained kidney beans and pumpkin and the chopped coriander, reserving some for serving. Add these about 30 minutes before serving.
Thicken the chili if necessary with some corn meal.
Serve in bowl with avocado slices, sour cream, grated cheese, chopped onion and nachos if desired.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Quick Quiche with Ham, Broccoli, caramelized Onions and Basil

Quiche ham broccoli

This recipe for a super quick and easy Quiche is one of those recipes you’ll make time and time again.  I love a good fool-proof recipe that you can have on the table in 30 minutes or less.  Add a salad and voila, dinner is served.
I have made this Quiche with pre rolled ready made Puff pastry, which I consider a freezer/pantry essential. So this really comes together in no-time. You can vary the ingredients according to what you have (leftover) in your fridge too, should you not have ham or Broccoli.  Think seafood, meat, poultry, veggies,  cold cuts, you name it. In fact it’s a great way to use up your leftovers.  But for now, this is one of our favourite combos. Try it, you’ll see why.

INGREDIENTS:

1 Sheet ready made puff pastry
2 cups broccoli florets
4 oz/ 100 gr. cooked ham
4 oz./100 gr. grated cheese
2 medium onions
Some olive oil or butter
2 tsp. honey
Salt and pepper
A handful of fresh Basil
1 cup light cream
4 eggs

Quiche ham broccoli

INSTRUCTIONS:

Begin by defrosting your puff pastry if it is frozen.
Pre heat oven to 180C/350F.
Next, peel the onions, slice in half and cut into half rings.
Heat a frying pan to medium heat, add the butter or oil.  Add the onions and cook for 5 minutes,  add the honey and cook for a few more minutes or until golden brown.  Remove from heat and set aside.
Meanwhile cut broccoli into florets and steam in microwave for 3 minutes or in a pan of boiling water,  make sure to drain very well after so that there is no extra water.
Cut ham into cubes,or slice thinly.
Line a baking tin, about 8×8 inch/ 20×20 cm or 9×9 inch/22x22cm. with parchment paper.
Place the puff pastry in the tin making sure you go up the sides as well.
Divide onions, ham, broccoli and basil (reserve some for decorating) over the crust.
In a bowl beat the eggs with the cream, season generously and pour over the filling. Sprinkle  the cheese over the top. 
Bake in the middle of the oven for 30 -35 minutes or until set when you tap the side of the tin. It should wiggle just a tiny bit in the middle.
Serve immediately.
Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Oven baked Falafel with Dates and Pine nuts

Weekends call for easy food, and since it’s almost Friday aka movie night, I like to keep it simple, snack-like food that you can eat with your hands like Soft Tacos, Burgers or Pizza. Either way this recipe ticks all the boxes. You can make the Falafel in the morning and assemble the Pita’s in the evening when you’re ready to stream that movie.
These Falafels are baked in the oven, so virtually fat free, and super simple, also I have added some chopped dates for a little sweetness and toasted pine nuts for extra flavour.

INGREDIENTS FALAFEL;
• 1 small red onion, peeled and chopped fine
• 2 cloves of garlic, peeled and grated
• 6 dates, stone removed and chopped
• 3 tbsp. Buckwheat flour or oat flour
• 3 tbsp. Almond flour
• 2 tbsp. nutritional Yeast (optional)
• 1 1/2 tsp. Garam Masala
• small handful fresh Coriander
• 1 tsp. Himalayan sea Salt
• 3 tbsp. Coconut oil
• 1 egg

• 3 cups cooked chickpeas

Pitas for serving, toppings like tomato slices, cooked beet slices, lettuce etc…

Sauce;
• 1/4 cup Aïoli
• 3/4 cup plain yoghurt
• 1/2 garlic, peeled and grated
• 1 tbsp. pomegranate Arils
• 1 tsp. olive oil

METHOD;
Toast pine nuts briefly for 3 minutes in a dry pan, set aside.
In a food processor add all the ingredients for the Falafel, except the chickpeas and pine nuts.
Pulse a few times and now add the chickpeas. Again pulse a few time, scrap down with a spatula, and pulse a gain. It should be mushy but with bite and a few chunks left for texture. Now mix in the pine nuts with your spatula. Transfer to a bowl.
Meanwhile heat the oven to 220° C / 428° F
Make little ping-pong ball sized balls with slightly wet hands.
Layer them out over a baking tray that has been lined with parchment paper.
Spray generously with olive oil and bake for 20 to 25 minutes, turning them over very carefully half way.
Make the sauce by stirring the ingredients together and sprinkle the pomegranate arils over the yogurt sauce, pour over a teaspoon of good olive oil.
Toast pita bread, split open and spread some dipping sauce over it. Stuff with lettuce and some veggeis and eat straight away.

Enjoy!