Showing posts with label baby spinach. Show all posts
Showing posts with label baby spinach. Show all posts

Wednesday, March 14, 2018

Tart filling with 6 eggs ... limited only by your imagination

We are currently living in a bedsit in Tasmania that has a very small kitchenette and so creative thinking using a single sheet of pastry has turned into lots of delicousness. Give these a try or create your own family favourite combinations. Very quick and easy once you have your pastry case prepared.

* Lightly grease a flan dish and line it with a sheet of puff pastry. Blind bake this with a circle of baking paper and some weights (rice lentils or ceramic)
* From here you can fill the pie casing with any filing you like. In this one I've used softened onion and spinach sterms, steamed rainbow spinach, feta cheese, tomatoe slices and pine nuts.
* Pour over 6 lightly beaten eggs with fresh herbs added.

*Bake in a preheated 180° oven until golden brown and firm to the touch ... approximately 20minutes.

Alternative filling ideas ... 

*Caramelised onions, roasted pumpkin slices, baby spinach, feta and sliced tomatoe. 

*Mushroom, cheese and baby spinach. 

*Broccoli, leek and cheese. 

* What ever you choose just pour over 6 lightly beaten eggs with fresh herbs of your choice.

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.