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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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Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Ingredients
For the poppy seed filling:
For the walnut filling:
Servings:
Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.
  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.
  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.
  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.
  5. In the meantime preheat oven to 180C; bake for 30-40 min. Slightly cool before cutting. Keep well frozen.
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Vanilla Cookies – Vanilice

Vanilla Cookies - Vanilice
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Vanilla Cookies - Vanilice
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Ingredients
Servings:
Instructions
  1. Beat sugar and butter with mixer until well blended. Add the egg, egg yolk, lemon zest and vanilla sugar. Beat until light and fluffy. Add flour into the butter mixture, mix well. Roll out dough on lightly floured surface on 1/8 inch thickness and cut cookies with small glass.
  2. Preheat oven to 180 and line a baking sheet with parchment paper.
  3. Bake for 10 minutes (you don't want the cookies to be brown). Cool for 5 minutes, then spread a little bit of the raspberry jam onto one side of a cookie, top it with another (don't put too much filling, you don't want it coming out the sides).
  4. Serve the following day but the best is to let age 5-7 days before serving.
  5. Can be stored for a few months in the freezer and then brought to room temperature before serving.
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