Middle Eastern/Turkish, Salads and Vegetables, Sides, Snack

Borek pies

My version of borek pies is so quick to make and delicious too! I usually make them into spring rolls but because I was too impatient with the dough and it broke, I just turned them into pies.

The filling simply consists of Turkish white cheese or just use feta cheese, a package of frozen spinach, Greek yogurt, one egg and spices (I just used smoked paprika, black pepper and salt). Lots of melted butter and nigella seeds on top.

I love the Turkish white cheese compare to feta because these white cheese is creamy!
Put filling in the pastry…
…And then cover with more phyllo pastry. brush with olive oil and sprinkle nigella seeds.
Bake till golden brown.
Remove from pan, let it cool a bit and then cut.
Last thing to do is to eat!

breakfast, Salads and Vegetables, Sides, Snack

Fritata

A simple fritata using the two pan method because I don’t have an oven proof non-stick pan. It’s so delicious I wonder why I don’t make this more often!

The secret for me is to really cook the vegetables well first. Make sure it’s caramelized and smells heavenly. I only used virgin olive oil and butter.

I sliced not too thinly white button mushrooms, one whole red capsicum and fried them in garlic with the olive oil and butter. Then I remembered I had some leftover florets of broccoli and added that too after the capsicum and mushrooms have been fully cooked and slightly charred.
And then I poured in 5 beaten eggs that have been seasoned with salt and pepper. And grated in parmesan cheese.
I cooked low and slow on the stove and then used another pan to flip over and cook on the other side. At this point in time, I wished I had an oven proof non-stick pan!
To serve, I grated more parmesan cheese while still hot and a pinch of red pepper flakes. Delicious!
Obviously, this slice was not enough. Two was just nice. ☺️
food, Salads and Vegetables

Vegetarian Dinner Soirée

So tonight I had the pleasure of hosting some very dear friends I got to know since uni days and what’s more fun is planning a vegetarian menu!

I served:

1. Spinach feta cheese phyllo rolls

2. Focaccia two kinds – one with Marion Grasby’s fried onion and chilli flakes topping and the other dukkah topping

3. Hazelnuts with dukkah

4. Hummus

5. Store bought artichoke dip

6. Shakshuka

7. Tiramisu

And one of my friends brought bread and butter pudding she purchased from a home based baker.

I’m pretty pleased to have come up with a vegetarian menu but more to spend a lovely and safe night in with friends. ☺️


Bread and Batter, Salads and Vegetables, Sides, Snack

Vegetable Tart

This is not a cooking recipe. It’s really a matter of assembling but it works so well! I learnt it from my sister who said she learnt it from Nadia Hussein, the British celebrity Bake Off winner.

It’s too simple but so elegant looking. I used store bought ready rolled puff pastry and scored the edges. Using a fork, poke the base. Spread store bought basil pesto. Sprinkle cheese and later vegetables of choice.

For the vegetables, I used pan fried thinly sliced brinjals. I used up the left over thinly sliced capsicums from the focaccia as well as mushrooms. Once baked, I sprinkled Parmesan cheese and baby salad leaves. Make sure the bottom of the pastry is well cooked. No soggy bottoms!

Rosemary leaves add that fragrant touch too.
Olive oil, grated Parmesan and salad leaves for the finishing touches.
It’s easy to eat a whole pie 😅
Salads and Vegetables, Snack

Borek or Spanakopita

Ok once I learn to make something new and easy, I get completely obsessed. My latest obsession is with this spinach and cheese in phyllo pastry. It’s simple to make and everyone likes it. Well, most anyone.

I’ve made so many versions of it so I’m just going to post my latest one, and in my opinion the best version simply because using fresh spinach is so much more delicious than the frozen ones I’ve been using.

The concept is simple. A cheese and spinach filling. A custard topping. And phyllo pastry as the base and cover.

For this picture, I’ve moved on to the second layer. Many do it with only one layer but I find if you have the extra ingredients, making two layers makes it thicker and more moorish. So first spread cooked spinach.

And then add cheese. I’ve been using feta all along but for this particular day, my supermarket ran out of feta. So I used dollops of ricotta cheese and sharp cheddar. Season with lots of sea salt and black pepper.

Then the custard. For this custard, I what three whole eggs with one tub (125ml) of Greek yogurt. Season with salt and pepper. Add a splash of milk and that’s it.

Cover the dough. And because I learn from experience, I watched how some people would cut the pastry into squares first before baking. It helps! If you don’t, yes, it will look prettier but the process of cutting crispy phyllo in front of guests is a huge mess!

And then voila! It’s all ready to be served.

For the cheesy part, feel free to experiment. My aunt uses mozzarella, and I think next time I’ll do these pastries in individual portions. With mozzarella and pine nuts!

Enjoy trying! It’s an easy dish to whip up for last minute entertaining. 🙂