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Spring Onion Pancake

Green Onion Pancake
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Green Onion Pancake
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Ingredients
Servings:
Instructions
  1. For the Spring Onion Pancake, place the flour into a large bowl, add the salt and stir to combine. Make a well in the centre and add the hot and cold water. Mix well to form a dough.
  2. Transfer the dough to a lightly floured work surface and knead until the dough is smooth and elastic. Divide the dough into 12 equal portions and set aside until needed, covered with a tea towel.
  3. Trim the green tops from the spring onions and reserve until needed. Place the garlic, the white end of the spring onions, olive oil and sea salt into a large mortar and pestle and pound to a coarse paste. Set aside until needed. Slice the green ends of the spring onions very finely on the diagonal and set aside in a bowl until needed.
  4. To make a pancake, lightly floured work bench, roll a ball of dough into a rough square. Spread a little of the garlic and spring onion paste over the dough and lightly sprinkle with green spring onion slices.
  5. Starting at one end, roll the dough up into a log shape.
  6. Then roll the log into a spiral.
  7. Using the rolling pin, roll the spiral out flat. Repeat with the remaining dough and spring onion filling.
  8. Heat a little of the canola oil in a heavy based frypan. Once hot, fry each pancake until golden, then flip and fry the other side until golden, about 2 minutes each side.
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Roasted broccoli, chilli and ricotta cake

Roasted broccoli, chilli and ricotta cake
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Roasted broccoli, chilli and ricotta cake
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220C (200C fan-forced). Line the base of a 20cm round springform cake tin with baking paper.
  2. Bring a large pot of water to the boil and blanch the broccoli for 1 minute. Drain the broccoli and transfer to a large oven tray and toss with 2 tablespoons of the extra virgin olive oil, 1 teaspoon of salt flakes and a few turns of the pepper mill. Place in the oven and roast for 10 minutes, then set aside to cool. Reduce the oven temperature to 200C (180C fan-forced).
  3. While the broccoli is roasting, pour the remaining olive oil (about 100ml) in a small saucepan, add the garlic and half of the sliced chillies (the other half will be sprinkled over the cake before it goes into the oven), then place over low heat to infuse. When the garlic just begins to colour, about 10 minutes, remove from the heat and set aside to cool to room temperature.
  4. In a large mixing bowl, combine the roasted broccoli and grated onion. Add the eggs, the cooled infused olive oil and the grated parmesan, then crumble over the ricotta cheese and season with 1½ teaspoons of sea salt flakes. Add the flour and fold gently until just combined.
  5. Scrape the mixture into the prepared cake tin and use a small spatula to smooth the surface. Sprinkle over the 1 tablespoon of extra parmesan cheese and the remaining sliced chillies. Place into the oven for 35 minutes, until a skewer inserted into the middle comes out clean. Allow to cool for 15 minutes before releasing from the cake tin onto a serving plate.
  6. Tip: the cake is best served warm or at room temperature. It can also be wrapped in cooking foil and refrigerated for up to 3 days.
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Ustipci – Fried mini breads

Make yourself a perfect bite with these savory pastries very popular throughout the Balkan. They are best when they are warm to hot. They are usually breakfast food bat can be a bread substitute.

Ustipci - Fried mini breads
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Ustipci - Fried mini breads
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Ingredients
Servings:
Instructions
  1. In a deep bowl stir water, yeast and sugar. Leave for 10-15 min. Add eggs and salt. Add the flour to the batter and mix it until dough is soft (denser than pancakes).
  2. In a deep pan heat a generous amount of oil on high. Lower to medium and start adding the tablespoon amount of dough.
  3. The bread will rise as they are frying. Fry a couple of minutes on each side.
  4. Place onto a paper towel to collect the oil. Serve warm with white cheese, sour cream or dip it in sugar (my favourite)
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Spinach and Feta Gozleme

Spinach and Feta Gozleme
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Spinach and Feta Gozleme
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Ingredients
Dough
Filling
Servings:
Instructions
Dough
  1. In a large bowl, sift the flour and salt. Slowly add the water while kneading.
  2. Turn onto a flour dusted surface and knead for about 10 minutes or until it becomes smooth.
  3. Return to the bowl. Cover with a tea towel and let it rest for 15 minutes.
Filling
  1. Option 1. Cheese and fresh spinach finely chopped
  2. Option 2. Cheese
  3. Option 3. Saute the onion in a frying pan with the extra virgin olive oil. Add the spinach and salt and pepper to taste and cook for a few minutes. Turn the heat off and keep aside to cool down.
Method
  1. Divide dough into 4 balls. Roll each piece into a 20-25 cm circle.
  2. Sprinkle crumbled feta over half the circle then top with some spinach and season. If using option 2&3 top the circle with corresponding filling.
  3. Fold dough over to form a half circle and press edges with a fork.
  4. Heat the frying pan on low-medium heat and add about 1 tablespoon oil. Carefully lift one of the gozleme and place it in the frying pan. Fry the gozleme on one side until golden brown, then flip it over and fry until also golden brown.
  5. Serve with lemon wedges.
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Pumpkin Pie / Bundevara

Pumpkin Pie (Bundevara) is a common Serbian sweet pie made with grated pumpkin and filo pastry.

Pumpkin Pie / Bundevara
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Pumpkin Pie / Bundevara
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220°C. In the meantime prepare the filling. Heat the oil in a large skillet. Add the grated pumpkin. Cook for couple of minutes until the colour of the pumpkin is slightly changed. Remove from heat and add sugar (3/4 cup)
  2. Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Prepare the tin by brushing the bottom with some oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Do the same with another tree sides of the tin. Brush with oil.
  3. Lay one filo pastry sheet, sprinkle mixture of oil and water, sprinkle with little bit of sugar. Place another sheet on the top, sprinkle with oil and water. Spread one portion of the pumpkin mixture.
  4. Repeat until all sheets are used (reserve one filo sheet).
  5. Once finished fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Cover with the last filo sheet. Brush with oil and water. Sprinkle with some row sugar. Cut the pita into small squares.
  6. Reduce the oven temperature to 200C. Bake for 35-40 minutes until crisp. Leave to cool slightly, then serve warm or at room temperature.
  7. Before serving dust with some icing sugar (optionally)
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