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shain

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  1. shain

    Breakfast 2019

    Shakshuka made with briefly cooked tomatoes, loads of garlic, toasted cumin, chili, sumac, parsley. Some sirene cheese. Served with crunchy bread and harissa.
  2. Left over filo sheets where made into an apple strudel. Apples, raisins and dried apricots. Brown sugar, cinnamon (not too much), nutmeg, orange zest. chopped walnuts between the filo. Creme anglaise.
  3. For cheese & spinach burekas (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - 200g spinach, chopped (can be subbed with chard, or omitted altogether) - 200g feta - 150g kashkaval - 150g ricotta - 2 eggs (leave some for egg wash) - Salt to taste, if needed - Cook the spinach until wilted (I use a microwave). Squeeze to drain it completely. - Mash the filling ingredients together. - Brush the filo sheets with butter, then stack them in pairs. - Divide filling between the four double-thick sheets, spreading it across one long edge of each. - Roll each around the filling, making sure to fold the edges towards the center in order to lock the filling inside. Avoid rolling too tight. - Using a serrated knife, slice the top of each roll, in order to allow for it to be cut into pieces after it's baked and crisp. - Egg wash, sprinkle sesame or other seeds. - Bake on a baking sheet (over parchment) at 190C, until browned and crisp - 30 minutes or so. - They can be frozen prior to baking. No need to defrost. For eggplant & cheese (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - One medium eggplant - 200g feta - 150g kashkaval - 150g ricotta - 8-10 tbspn toasted seeds (sesame, sunflower, pumpkin, nigella) and or chopped toasted walnuts - 1 egg (leave some for egg wash) - Salt to taste - Peel the eggplant and cut it into 5 or so slices. - Brush with oil and bake/grill, or pan fry, until brown and tender. - Cut into rough cubes. - Mash the rest of the filling ingredients together, and fold the eggplant cubes inside. - Shape and bake the same as the spinach burekas.
  4. shain

    Lunch 2019

    Shoot me a message if you want any recipe
  5. shain

    Lunch 2019

    Filo burekas. One with spinach and cheeses (feta, Kashkaval, ricotta). The other with eggplant, cheeses and toasted seeds (sunflower, pumpkin, sesame, nigella). The usual salad with tahini sauce.
  6. shain

    Dinner 2019

    Remaining puri dough, wrapped around motz, spinach, tomatoes and basil. Baked in a buttered pan until very crisp.
  7. Inspired by Neapolitan sweets. Sfogliatelle style buttery filo cups, filled with ricotta, candied orange, cinnamon; and baked. Cassata filo cups, filled with unbaked ricotta, marzipan, candied orange, Amarena cherries and dark chocolate.
  8. shain

    Dinner 2019

    Khachapuri Adjaruli. Puri with Bulgarian style eggplant and roasted pepper salad. Some wine and sliced veggies.
  9. shain

    Lunch 2019

    So cute And a delicious looking meal.
  10. shain

    Dinner 2019

    Mango salad. Luttace, rice noodels, chili, onion scallions, peanuts.Dressing of lime juice, orange zest, cilantro, fish sauce, palm sugar. Rice noodles with beetroot and phanaeng curry paste, coconut, ginger, lemon grass.
  11. shain

    Breakfast 2019

    Coconut rice with mango and mint. I've yet to had a mango better then those that grow on our tree. I have some every day during this time of year. Usually with a drizzle of coconut cream or along some yogurt. More rarely with some lime zest and chili.
  12. shain

    Dinner 2019

    Cauliflower with turmeric bechamel, dukkah, chickpeas (they're under the cauliflower). Salad of wheat berries, peaches, mozzarella, basil, balsamic vinegar.
  13. Time to wrap up A walk around Naples coast. We stumbled upon what wound up being a pizza making event/competition area. Sadly, it wasn't active this time of day There were pits as far as one could see, a stall for seemingly every pizzeria around Naples. Having an early flight to catch, we headed back towards the hotel for dinner. Pizzeria da Michele has a bit of tourist spot reputation, but I found it to be really good. Somewhat rustic in shape; the crust tender, flavorful and charred; the sauce and cheese both good. Another sfogliatelle for dessert. This one with a filling of almond and hazelnut paste (rather than ricotta), flavored with candied orange. Thanks for following through.
  14. A tour of Naples underground and a visit to the local university's human anatomy museum. Both were incredibly interesting. Followed by some more walk around the city. Lunch. Roasted pumpkin, grilled toast, beans, mint, olive oil. Very flavorful. One of the best pumpkins I had, delicious fruity olive oil. Grilled sausage with wilted spinach, dressed with balsamic vinegar and parmesan. Wine. Fig tart and caffè macchiato.
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