Burekas filled pastry
1 package pastry dough (Pepperidge Farm puff pastry sheets are a good option)
Filling: Chopped onion, fried a golden color Chopped parsley Roasted pine nuts 2 Roasted eggplants and/or 3 roasted peppers Crushed garlic (2-3 cloves) 1 cup Shredded mozzarella cheese 1/3 package (250 g) baking cheese (feta goat cheese or 5% ricotta cheese) 1 egg Salt & pepper Egg wash and sesame
Instructions: Roast the eggplant and/or peppers over high heat (2-3 minutes each). Scoop o ut the inside of the eggplant and strain for a few hours. Prepare the filling, mix the drained, cored eggplant with mozzarella and ricotta cheese, chopped onio n fried a golden color, the parsley, crushed garlic, roasted pine nuts and egg; spice with salt and pepper. Flour the pastry and roll out on a floured surface. Spread the filling down the middle of the pastry Cut horizontal strips on each side and weave them over the middle, to seal t he filling in Brush with egg wash and sesame Bake at a high temperature of 400oF for 20-25 minutes.
Tahini Paste with Roasted Eggplant
For the Tahini: 2 cups Tahini 1 cup water 1 teaspoon salt
cup of lemon juice 1 clove garlic, crushed
For the eggplant: Cover the stove around the burners with aluminum foil to ease cleanup after roas ting (Another option: take a large aluminum pan, and cover it with aluminum foil , roast eggplant on it and save the dirty stove). There is an oven option too: m ake holes in the eggplant and put in the oven to grill it.
Good facts about Tahini: Helps protect against heart disease and blood vessels. Calcium calcium-rich tahini You can create delicious halva spread by mixing tahini with honey or date sy rup and a little water to create a delicious blend to be used as a spread and ev en healthier substitute for chocolate or jam. Tahini is a paste high in a fat group that protects us with calcium, and ot her minerals like iron, magnesium, zinc and potassium, and is rich in fiber. So, enjoy! Bulgur Salad
Bulgur Boiling water Olive oil Chopped onion Chopped parsley Green onions Chopped apricot Dried cranberries Lemon juice Salt
Instructions: Place the bulgur into a heat-proof bowl and pour in the boiling water accord ing to the package directions. Let the bulgur soak in the boiling water for up t o five minutes or more. Heat olive oil in a frying pan, add the onion and saute until it turns trans
lucent. Place the bulgur in a strainer and rinse under cold water. Drain the bulgur well and squeeze out the excess water. Chop the parsley leaves and soft stems only and transfer to a bowl. Chop the green onions including the white part and transfer to a bowl. Chop the apricot and transfer to a bowl. Add the dried cranberries, lemon juice and salt to taste.
Banoffee Pie (an Indian delight I had in Manali, India!)
5 large bananas 300 g biscuits (approx. 1 cups or 11 ounces) 100 g butter (7 Tablespoons or almost cup) 400 ml condensed milk or dulce de leche (1 cups or 13.5 ounces) 500 ml whipping cream (16.9 ounces or 2 cups+1 oz.) 120 g dark chocolate (3.6 ounces) shredded coconut
Instructions: Put the cookies (biscuits) and butter in a blender on the crumb setting and pr ocess to a uniform texture. Pour into an 8 or 9-inch cake pan and press until its a uniform layer. Put the pan in the refrigerator to stabilize. Apply a uniform layer of dulce de leche can dilute the dulce de leche with a little boiling water. Cut bananas into rounds and arrange evenly on the dulce de leche layer. Apply another layer of dulce de leche. Cook the whipping cream and add the chocolate, boil slowly until the chocola te is melted. Spread on the cake. Spread the shredded coconut over the cake generously J Smile and put it in the fridge for 4 hours. You can serve it with vanilla ice cream.
