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I’ve bookmarked this recipe from Cindy’s where’s the beef? ages ago, but only today I got a chance to tried it out. They are really easy to prepare, no chopping required, but tasted soooo yum.. changed the recipe a bit, I used crumbled walnut instead of pecans. Just because they’re on special, and already crumbled, so no further chopping required ($1.79!). I also add worcestershire about 1 tbsp, other than that, the recipe is perfect as it is. Cindy also made the vegan version of it, and they look as good as the vegetarian one.

I served the rolls with some crunchy salad on the side (it came from a bag, straight out of supermarket), and watermelon and feta salad. We’re currently in love with this salad, we probably had at least 3 times this week, its perfect for a hot summer day. sweet, salty, cool, and minty. Even though it’s technically a salad, but we treated it as a dessert, we ate it after our meal.

ingredients :

  • half a wedge of watermelon (about 500g)
  • 100 g crumbled feta cheese (the saltier, the better, more contrast)
  • a handful mint leaves, chopped

dressing :

  • 1 tbsp lemon / lime juice
  • 3 tbsp olive oil
  • salt and pepper to taste

diced the watermelon 2×2 cm, top with feta, mint leaves, drizzle the dressing over the salad, and mix.

most recipe I found add chopped red onion, but I just don’t like the taste of raw onion.

spanakopitaI called this my version of spanakopita, because it has broccoli in it (yes, I sneak broccoli in a lot of my cooking). I’m using frozen spinach because it cuts cooking time massively. I’ve tried  with fresh spinach in the past, I personally found it’s  too time consuming, and the result was a bit gritty, maybe i didn’t wash the spinach leaves properly. However, you can always replace it with fresh spinach if you prefer.

ingredients :

  • 1 package of filo pastry
  • 1 package frozen spinach thawed or microwaved 1.5 min, squeeze excess water (important!)
  • 1 onion diced
  • 1 clove garlic
  • 1 small – medium head of broccoli (chopped very finely)
  • 1 1/2 cups ricotta cheese (or 1 small tub)
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup melted butter / oil spray
  • salt & pepper to taste

saute onion until just cooked, add garlic broccoli and spinach, cook until the spinach dries up a little bit, transfer to a bowl

mix ricotta cheese into the spinach, add feta cheese, salt and pepper,  you don’t have to add lots of salt, feta cheese it’s quite salty as it is

melt butter in a microwave (~seconds), add 1 tbsp olive oil

brush pastry with butter, or spray with oil, top with another pastry, repeat until you have 3 – 4 (or more) layers

do another  3 – 4of filo – butter layers

oh yeah, don’t forget to cover the rest of the pastry AND the buttered pastry with tea towel, otherwise they will dry up, and believe me..you don’t want to have flakes of filo pastry storm in your kitchen

transfer 1 set of  filo layers to baking dish, if its overhang, that’s fine, spoon the filling in, and top with anther set of layers

tuck the hanging pastry, you dont have to do it neatly, just make sure you cover all the edges

brush the top with butter / spray with oil

bake in the oven 180 C for 20 min until the pastry turns golden (it varies, depends on the oven, just make sure you check it every 10 min or so)

let it cool for 10 – 15 min (if you can)

serve with mountain of salad

 

 

 

 

rosemary pizza - pumpkin pizza

Pizza Crust :

  • 2 cups plain flour
  • 1 cup water (roughly, it depends on conditions e.g. humidity, temperature,etc)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 packet of dry yeast

topping 1 :

  • 1 tsp rosemary sprigs, chopped, don’t use the stalk
  • 1 potato, peeled, sliced thinly, as thin as possibe, soaked in cold water to help break down the starch a little bit, so it will cook faster
  • 1 tbsp parmesan cheese
  • 1 tbsp olive oil

topping 2 :

  • 1/2 cup cooked mashed pumpkin
  • 1/2 cup crumbled feta
  • 2 tbsp pine nuts, dry roasted
  • olives (optional)

pizza crust :

mix dry ingredients, add water and oil, until the dough come together, and hold it’s shape together. knead on lightly flour surface until elastic. To test the dough, pinch a marbled sized of the dough, if the dough can be stretcehed easily, and very smooth, that means it’s ready. Place in oiled bowl, cover with tea towel / cling wrap. Leave in warm environment for 30 – 45 min, until the dough expanded twice its original size. Punch the air out, and knead further for another 5 min. divide the dough in 2 equal size, stretched / rolled out,place on to pizza stone / pizza pan.

potato pizza :

preheat the oven 180 C fan forced.lightly brush olive oil on the surface of the dough. assemble the potato in 1 layer, slightly overlaped is fine, but no more than 1 layer. sprinkle with rosemary and parmesan, drizzle with olive oil, bake for 10 min.

pumpkin pizza :

spread the mashed pumpkin evenly on the rolled out dough, topped with crumbled feta, drizzle some olive oil. baked for 10 – 15 min. sprinkle the pine nuts and olives.