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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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Homemade Lemon Cordial

Homemade Lemonade Cordial
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Homemade Lemonade Cordial
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Ingredients
Servings:
Instructions
  1. Cut the lemons into wedges. Place in a food processor and run the processor until the lemons have been broken down. Tip into a large saucepan.
  2. Add 3 liters of water and the citric acid. Leave it for couple of hours.
  3. Pour the lemonade through a metal strainer over a large pitcher. You may need to do this in batches so that you can empty the lemon pieces out of the strainer.
  4. Add the sugar and mix the juice until sugar dissolves. Pour lemonade into clean bottles. Store one bottle in the fridge and keep the rest in the freezer.
  5. To serve, dilute with water – 1 part cordial to 3 or 4 parts water. To make fizzy lemonade, dilute with sparkling mineral water or soda water.
Recipe Notes

1. To get different but equally good taste try mixing lemon with some oranges or lime. Experiment yourself with other combinations.

2. Lemon (oranges, lime) should be used whole, the rind contribute to the taste. To make sure they are properly washed, soak them into some water, add 1,2
teaspoon of bi-soda or splash with the apple cider and leave them for couple of hours. Rinse, cut and they are ready for lemonade making.

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Turshia

Turshia
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Turshia
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Ingredients
Pickling liquid:
Vegetables:
Servings:
Instructions
  1. Wash and chop vegetables into bite size pieces Stuff into large glass containers.
  2. Place pickling liquid ingredients in large pot. Bring to boil. Allow to cool slightly ( ~ 60-70 degrees) Pour into glass containers, over vegetables. Seal containers.
  3. Ready to eat within 7-10 days.
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Homemade Lemonade

Homemade Lemonade
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Servings
0
Servings
0
Homemade Lemonade
Print Recipe
Servings
0
Servings
0
Ingredients
Servings:
Instructions
  1. Cut the lemons into wedges. Place in a food processor and run the processor until the lemons have been broken down. Tip into a large saucepan.
  2. Add 6 liters of water, the sugar and the citric acid. Mix the juice until sugar dissolves. Leave it for couple of hours.
  3. Pour the lemonade through a metal strainer into a large saucepan then into clean bottles. Store in the fridge.
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Smoked paprika chicken with kale

Smoked paprika chicken with kale
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Smoked paprika chicken with kale
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Ingredients
Servings:
Instructions
  1. 1. Season the chicken marylands with sea salt and freshly cracked pepper. Place them into a large bowl and set aside.
  2. In another bowl, add the lemon juice, olive oil, coriander seeds, smoked paprika, balsamic vinegar and garlic, then mix until well combined.
  3. Pour the marinade over the chicken and rub into the skins. Cover with plastic wrap and place the refrigerator for 1 hour to marinate.
  4. Preheat the oven to 200C . Arrange the fennel, carrots, onions and lemon wedges in a single layer in a deep roasting pan. Season with sea salt and freshly cracked pepper. Place the marinated chicken on top, and pour the marinade liquid and chicken stock over the chicken.
  5. Roast the chicken in the preheated oven for 35–40 minutes, occasionally basting the chicken with the pan juices until the chicken is cooked through and golden.
  6. 8 minutes before the chicken is ready, gently toss the kale through, mixing with the juices from the pan to ensure it is well covered and will not dry out and burn. Add a little more sea salt and pepper if needed.
  7. Remove from the oven when cooked.
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Hummus

by In Dip Tagged
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Hummus

Ingredients

  • 1 can chickpeas
  • 2 tablespoon tahini paste
  • 2 cloves garlic, peeled, or to taste
  • 1 large lemon
  • 1/2 teaspoon ground cumin, optional
  • 4-5 tbsps olive oil, plus extra to serve
  • 2-3 tbsps water
  • salt to taste
  • dash ground paprika, for serving

Instructions

  • When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
  • Add the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Add the chickpeas. Process the mixture, until the chickpeas are minced.
  • Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
  • Season with salt and cumin and pour in 2-3 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Taste and adjust the seasoning as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.