No time, always on the run. Please have a slice of this cake, relax and share it with your friends. It is easy to do, tastes good (the day after possibly even better) and you can bring it as a lunch box or to a Sunday picnic. The hidden ingredient here is definitely white wine, which makes the dough crunchier and flavorful. The filling of artichokes is perfect in this season and sheep cheese adds some salty flavour, apart from heating a bit and nourishing Blood and Yin (as milk products always do). The overall flavour of this dish is well-balanced being a good mixture of sweet (dough), bitter (artichokes) and salty (cheese). Perhaps we miss something. Could it be the pungent flavour of a glass of wine? Stretch your legs and have a sip.
Spinach is such an appealing ingredient in spring, so if you are so lucky to find them fresh you’d better buy them straight away! Here we combine them with carrots and sesame seeds to get an easy and crunchy salad. Let’s see why the overall energetic effect of this dish is interesting in terms of Traditional Chinese Medicine. Spinach are cool in energy, sweet in flavor and can purify Fire. This action is amplified here by raw carrots and fresh olive oil. Spinach is also a very good Blood tonic, as well as sesame seeds are. In particular black sesame seeds have a deep action on Kidney and Liver and nourish Yin very well. If you want to know more about the beneficial effects of spinach, here on Well-being Secrets you’ll find a pretty great, comprehensive overview! Here we go with a nice example of how a refreshing dish can give you strength and good vibes!
For few friends -Medium– Prep time: 30 minutes+30 minutes to cook
You will need:
- 450 g flour;
- 200 ml sunflower seeds oil;
- 200 ml white wine;
- 150 g sheep mature cheese;
- bread crumbs;
- 6 artichokes;
- 2 lemons;
- 2 tbsp extra virgin olive oil.
- Fill a bowl with cold water and the juice of two lemons;
- clean well the artichokes, removing the hard external leaves, and taking away any internal beard. Remember, after cutting and peeling, to always rub them well with a lemon to avoid oxidization;
- cut the artichokes into strips and leave them in the bowl with water and lemon until you are done cleaning all of them;
- put in a pan two tablespoons of olive oil to heat, then add the artichokes;
- let cook for 2-3 minutes, then add the juice of a whole lemon and continue to cook over medium heat;
- when the liquid will be gone, add a little bit of water and cover;
- let it cook until the artichokes are soft and fully cooked ( about 5-10 minutes);
- start preparing the dough for the cake. Pour the oil and the wine into a bowl, add half of the flour and a pinch of salt;
- mix with a fork until everything comes together , then add the other half of the flour;
- finish kneading with your hands on a surface sprinkled with flour or on a sheet of baking paper (it will not take long to have the dough ready!);
- place the dough between two sheets of baking paper to prevent sticking, start to roll it out with a rolling pin until you get a dough that is thin, and a little bigger than the tin you’ll be using;
- lay the rolled dough (within the paper sheets) over the baking tin, then remove the upper sheet;
- cut the cheese into thin slices, and place them to cover the bottom of the cake;
- add the artichokes, sprinkle with breadcrumbs and a drizzle of olive oil;
- preheat the oven to 200°C and bake for 30 minutes.
For the salad:
- 200 g fresh spinach;
- 2 carrots;
- black and white sesame;
- 3 tbsp of extra virgin olive oil;
- 1 tbsp balsamic vinegar;
- half a teaspoon mustard;
- Wash the spinach, peel the carrots and grate them;
- place the spinach, carrots and sesame in a bowl;
- prepare the dressing, mixing in a glass jar the olive oil, the vinegar, mustard and salt;
- season the salad just before serving.
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