Saturday, 6 October 2012


I've had quite an interesting day today. I wondered into my local Sainsbury's to do my weekly shop and there were a couple of guys stood at the front of the store with a huge bin full of packets of pasta, rice, tea etc. I wondered what was going on. This weekend, 6th-7th October, Sainsbury's are asking you to add an item (Tinned Food, Tea, Instant Coffee, Pasta Sauce, Dried Pasta or Rice)  to your shopping list for the Million Meal Appeal. These will then be redistributed to local charities, including hostels, breakfast clubs and women’s refuges.

To me this makes sense. I am always very wary donating money to charity as I am never sure how much actually goes to the people it is supposed to help and how much goes on admin and other things. Whereas actual food will go to the people who most need it and I know that it will help people out locally, which to me is important. So I encourage you to go down to your local Sainsbury's tomorrow, add one or two extra items to your shopping list and donate them to this fantastic cause, it'll only be an extra couple of quid, nothing really but so important.

This doesn't really link in with today's recipe, but the calzone was delicious and easy to make!

Spinach and Cheese Calzone (adapted from WeightWatchers Magazine October 2012)
(Serves 2)
(12 WW ProPoints per serving)

100g strong white flour, plus 2 tbsp for kneading and rolling out
1/2 sachet dried fast action yeast
75-100ml lukewarm water
600g frozen spinach, defrosted and squeezed dry
125g light mozzarella cheese
8 slices low fat ham, chopped
50g spinach
200g passata with basil
1 garlic clove, sliced
1 tsp balsamic vinegar
Salt and freshly ground black pepper to season
1 tbsp cheddar cheese, grated

Preheat the oven to 230C. Put a baking sheet in the oven to preheat.

Sift the flour into a bowl. Stir in the yeast with a pinch of salt. Make a well in the middle and pour in the water and stir until the mixture comes together. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until smooth.

Wipe the bowl you were using clean and return the dough to it. Cover with clingfilm and leave for 45 minutes or until doubled in size.

Dust the work surface with flour and cut in half. Roll each half out to make 2 19cm circles.

Put a couple of tbsps of the passata on half of the dough circle. Divide the spinach, ham and mozzarella between the dough, on top of the passata and sprinkle with the cheddar. Season, then brush the edges of the dough with water and fold over the filling wrapping the edge of the dough over and pinching to secure.

Mist the hot baking tray with cooking spray and bake for 15-20 mins until golden brown and the calzone sounds hollow when you tap it on the top.

A few minutes before the calzone comes out of the oven, put the passata in a pan with the garlic and balsamic vinegar. Bring to a simmer to heat through.

Put each calzone on a plate, spoon over the passata and serve immediately.

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