Callalo Pie

Sometimes it’s nice to try new ingredients, so when I saw a tin of callalo at the grocery store, I picked it up. Callalo is a green from the Caribbean area and the particular tin I picked up was from Jamaica. The tin had info saying that callalo is like spinach but with a slightly different flavour, so I decided to use it as I would spinach.

 

I used carrots and beetroot in this pie, but any vegetables would work. I also added some roasted pumpkin oil for extra flavour, but any oil and/or herbs would be fine.

 

To make it vegan, leave out the eggs. It will be slightly looser, but still tasty.

 

Ingredients:

1 tin callalo (or other green)

2 beetroots

2 carrots

2 cloves garlic

1 tsp rosemary (or other herb)

½ carton Oatly (or about ½ cup soya yogurt)

2 eggs

1 tbsp roasted pumpkin oil (or other oil)

salt

pepper

1 package phyllo dough

 

Instructions:

1. Rinse and drain the callalo.

2. Peel and dice the beetroots and carrots. Peel and chop the garlic. Snip or chop the rosemary.

3. Mix the callalo, other vegetables, garlic, and rosemary with the Oatly, eggs, and oil.

4. Season with salt and pepper.

5. Place 3 sheets of phyllo dough overlapping in the bottom of an oven-safe dish.

6. Spread the filling on top of the dough. (Alternatively, spread half the filling, add a piece or two of phyllo, and then the rest of the filling.)

7. Spread the remainder of the dough on top. Lightly brush with oil.

8. Bake for 20-30 minutes at 190 C.

Beetroot Patties

I randomly took The Nordic Diet by Trina Hahnemann out of the library awhile back. The book annoyed me with the way she constantly bangs on about smaller portions, healthy eating, no dessert (well, few desserts), exercise, etc, as though we didn’t already know all that. But nonetheless, a couple of the recipes struck me as new and interesting.

 

So I made my own version of her beetroot patties (which she serves with barley, which probably tells you all you need to know!). They’re great with mayonnaise, served with watercress and over couscous.

 

It helps to wear gloves when working with beetroot – we keep a stock of disposable plastic gloves, which we use when cooking with beetroot and other vegetables that stain easily.

 

Ingredients:

500 g beetroot

1 shallot

4 tbsp parsley

½ cup oatmeal

3 eggs

1 tsp salt

1 dash sesame oil (or other oil)

 

Instructions:

1. Peel and grate the beetroot.

2. Peel and dice the shallot. Wash and chop the parsley.

3. Mix all the ingredients together. Shape into patties (this recipe makes about 8).

4. Bake for 15 minutes at 180 C. Turn over and bake for another 5-10 minutes.

Borscht

I remember my grandfather eating this when I was little. I didn’t like it then, but somehow my taste has developed and now I do like beetroot.

 

You can also add 1 tbsp of maple syrup for extra sweetness.

 

Ingredients:

4-5 beets

1 baking potato

1 onion

oil

1 vegetable stock cube

4-5 cups water

25 g watercress, optional, for a peppery bite

1-2 tsp herbs (mint, parsley, etc)

cream (I use Oatly)

 

Instructions:

1. Peel and dice the beets, potato, and onion.

2. Cook lightly in a big saucepan in a little oil. Add the stock cube and water and boil for 15-20 minutes.

3. Add the watercress and herbs and cook for a couple more minutes.

4. Blend with a hand mixer until smooth, then add the cream.