Showing posts with label plain flour. Show all posts
Showing posts with label plain flour. Show all posts

Tuesday, June 19, 2012

Turkish Recipe

Spinach & Feta Gozleme
Turkish Recipe - Spinach & Feta Gozleme
This is a traditional Turkish recipe that may also have origins in Greece. It is so wonderfully simple in its ingredient content that the flavours are really able to be appreciated... great cooked on a BBQ hot plate or fried in a pan and that is the only cooking required... This pastry is light, crisp and delicious and is easily made from scratch.
  • Combine 300ml of warm water with a packet of instant dried yeast, a pinch of salt and a teaspoon of caster sugar in a jug and stir to combine then cover and stand in a warm place for a few minutes until bubbles form on the surface.
  • Sift into a large bowl 3 cups of plain flour and add to this the yeast mixture and 2 tablespoons of olive oil...mix into a soft dough and turn out onto a floured board... knead for a few minutes until elastic in texture. Cut it into 4 pieces and proof them on a greased tray covered with a clean cloth in a warm place until they have doubled in size (about 20 minutes).
  • Roll out each piece to approx 40x50cm rectangle and place a large handful of baby spinach on to one half and then crumble about 50 grams of marinated feta cheese on top along with some salt & pepper... I purchase a flavoured tub of feta and then add extra spices to it which usually includes fennel seeds and  cracked pepper corns... Fold dough over enclosing the filling and remove the air by gently pressing and pinch close the edges to seal.
  • Brush one side of the Gozleme with olive oil and place onto the hot plate for 2-3 minutes until golden brown then brush the top with some oil and flip over for a further 2-3 minutes until crisp... remove slice and serve with a wedge of lemon... don't miss this step its the best bit. Truly adds another dimension to this simple dish.

Tuesday, February 21, 2012

Crepes/Pancakes - Sweet/Savoury - Both

Make a batter suitable for a thin crepe...below is my guide  and what I did for this batch...prepared ahead of time and reheated through when filled for tonight's tea.

  • 6tbs plain flour, 1 egg and the liquid portion is natural yoghurt, a dash of milk and water made up to 300ml...
  • I use a Bessemer pancake pan and bowl system but you can improvise if you aren't lucky enough to own these.Lime juice, sugar and cream... sweet crepe... what can I say other than today's lunch... yum!

  • Tea tonight are the same crepe served and presented in a square parcel with a mixture of caramelised onions & figs, pumpkin, mushroom,spinach and feta... topped with dressed salad leaves, avocado and icing sugar toasted heavenly almonds .
Pancakes are eaten today, Shrove Tuesday, the day before Lent commences. Pancakes are made from staples that would spoil if not eaten; flour, eggs, cream the consumption of which is traditionally restricted during the self-denial, associated with the 40 days of Lent which starts tomorrow.