Sometimes it can be hard to think what to cook for dinner whether it’s for one or for a family. But these silverbeet calzones by Sophie Guidolin, author and founder of THE BOD are simply delicious and will probably be one of your top choices for a while.
2 teaspoons vegetable stock powder
½ teaspoon baking powder
2 tablespoons extra virgin olive oil
1 small onion (80g), sliced thinly
2 cloves garlic, crushed
1 bunch rainbow silverbeet (750g), chopped coarsely
1 cup (240g) reduced-fat firm ricotta
1 tablespoon quinoa flakes
½ teaspoon sea salt flakes
1. Cook quinoa in a large saucepan of boiling salted water for 12 minutes or until tender; drain. Cool. Squeeze out excess water using hands. Process quinoa to a sticky paste. Add stock powder, baking powder, 2 eggs and 1 tablespoon of the oil. Process, using the pulse button, until well combined. Turn dough out; knead lightly. Divide dough into four portions. Roll each portion between sheets of baking paper until 20cm round and 3mm thick. Slide dough, still on paper, onto a tray; freeze for 20 minutes to firm.
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