shain

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.

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.

Shoot me a message if you want any recipe

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.

Remaining puri dough, wrapped around motz, spinach, tomatoes and basil. Baked in a buttered pan until very crisp.

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.

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

So cute And a delicious looking meal.

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.

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.

Cauliflower with turmeric bechamel, dukkah, chickpeas (they're under the cauliflower). Salad of wheat berries, peaches, mozzarella, basil, balsamic vinegar.

Hopefully Vietnam

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.

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.

@Darienne you are too kind I have much to learn and improve.

A market tour. Pizza at Sorbillo. We had a Margratia, and a white pizza with arugula, tomatoes, mozzarella and prosciutto. I failed to take a picture of the latter, so here's one found online. They were excellent. Tender crust, the sauce more cooked than Di Matteo's. Very smoky from the wood fired oven. Sfogliatelle. Flaky and buttery, with the traditional filling of ricotta and candied orange. Choux pastry with pastry cream. I'm not a fan of choux pastry, so no comment on it.

Panzanella.

Manakish breads. Traditional ones with zaatar and olive oil (incl. some for the freezer). Variations with feta cream. nigella seeds. Zaatar. Tomatoes, nigella and mint. Served with labneh and chopped vegetable salad.

Thanks Heidi

Sure. - Large head of cauliflower separated to florets. - 2-4 tbspn olive oil - 1/2 tsp salt - 1/2 tsp cumin - 1/2 tspn paprika - 1/2 tsp turmeric (sometimes I use curry powder instead) - dried chili to taste Tahini sauce: - 2 tbspn tahini paste (make sure its made of dehulled sesame) - 2-3 tbspn lemon juice, to taste - 4 tbspn cold water - salt to taste Salsa: - 1 large tomato, finely diced - 1 small handful mint, finely minced - 1 small handful parsley, finely minced - Chili - fresh (diced) or dry, to taste - Salt to taste Make tahini sauce by mixing the ingredients very well. Add lemon and water if needed to adjust consistency. Boil the cauliflower in very salty water, apx 5-7 minutes, drain and let dry out. Add oil and spiced. Mix well. Preheat oven to 230 deg C. Bake on a parchment lined sheet, until well charred, but not overly soft. Flipping midway through. Apx. 45 minutes total. Mix salsa ingredients. Add salt just before serving. Drizzle tahini sauce and scatter salsa.

Thanks Kuku with eggplant sound great. I used mostly dill and parsley, some tarragon and spring onion greens. Skipped the cilantro, because I wasn't sure if it will be well received. There's also dried cranberries, turmeric and pepper.

Bastardized kuku sabzi. Blended the herbs to make the texture less rustic, added kashkaval cheese. I intended to include the walnuts within, but forgot, so they went on top. Baked sweet potato, with tahini paste, pumpkin seeds and mint (added after the picture was taken). We had a guest who doesn't like tahini, so subbed cream on one of them. Roasted spiced cauliflower, with tomatoes, parsley, mint. Lemony tahini sauce on the side. Chopped salad.

Naples knows how to be pretty when she wants to. a Pizza #1 - Di Matteo. Flavorful dough. Very bright tomato sauce, even a bit too acidic, but tasty still. The mozzarella was also quite good. Also had a frittatina - fried macaroni with cheese, capers and a center filling of meat. I sampled from the meatless outer crust, and it was quite good (not greasy, but it does taste like it's bad for you ). Freshly made cannoli for dessert, too sweet sadly.

Most low-end places in the city served beverages in disposable cups. I guess it's a small improvement in this front, though not great for the environment...

The last destination on our trip - the charming cacophony which is Naples. After a long morning and a long drive, we found ourselves quite hungry. Pasta in zucchini sauce and shrimps and pasta a-la puttanesca. Far from the best pasta we had, but I'll give them credit for being surprisingly cheap, and too large for us to finish (had to leave room for dessert!). Walking around. Sfogliatelle at Scaturchio. Very good! actually ended up being my favorite among all (four) we tried on the trip. The rum baba was not my thing.