Mushrooms and dill sandwich filler (Vegan)

Tasty sandwich filler with mushrooms and dill.

It may not sound like much, but this sandwich filler is super easy to put together and tasty. Very simple, so don’t cut any corners, every ingredient is important.
The inspiration comes from Romania, where this is fairly common.
To make it even more special, try having it with some fresh sourdough bread. Like many others, I got into sourdough baking during lockdown number 2 and have been eating more sandwiches.

If you are looking for something different to put in your sandwich, give this a go. Enjoy!

Ingredients
2 cans sliced mushrooms in water
1 bunch of dill (chopped)
4-6 tablespoons vegan mayo
Salt and pepper to taste

Method
1. Drain the sliced mushrooms and add to a medium size bowl.
2. Mix in the chopped dill, mayo, salt and pepper. Taste and season again if needed.
3. Enjoy with fresh sourdough bread.

Thanks for the recipe go to my mum.

Herbed Ricotta Pizza

Makes 2 pizzas (2-3 servings)

Herbed Ricotta Pizza

A different take on pizza, the herbed Ricotta is a game changer!
Such a quick & delicious dinner; I make this pizza version on a regular basis and it’s too good not to share.

What makes this pizza special is the Ricotta flavoured with fresh dill and basil – so light and refreshing!
I added dill to the original herbed Ricotta recipe, because I like the delicate dill aroma and it works in perfect harmony with the rest of the ingredients!

I rarely make my own pizza dough. Instead I buy ready-made flatbread and top it with my favourite ingredients for an easy & quick weeknight dinner.

Top tip: bake the pizza on the top shelf of the oven; this way the pizza toppings will cook quicker than the flatbread base that is already cooked.

Sometimes with pizza toppings less is more, so don’t be tempted to overload it.

Hope you enjoy every slice!

Ingredients

• 250g ricotta
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh basil (chopped)
• 1 teaspoon lemon juice
• 2 tablespoons milk
• 2 x flatbreads
• 1 zucchini
• 100g baby plum tomatoes
• 50g goats cheese
• A drizzle of garlic & chilli olive oil
• Salt & pepper to taste
• Fresh basil & chilli flakes for serving

Method
1. Preheat the oven to gas mark 7.
2. Mix the ricotta with dill, basil, lemon juice, milk, salt & pepper. Divide the herbed ricotta between the two flat breads and spread in a thin layer.
3. Cut the zucchini in thin discs and layer over the flatbreads. Top with goat’s cheese, halved baby plum tomatoes and a drizzle of garlic & chilli olive oil.
4. Bake for 10-15 minutes on the top shelf of the oven.
Enjoy topped with fresh basil & chilli flakes.

Thanks for the inspiration go to Sally’s Baking Addiction