October 16, 2015 / Lyn Jones / 0 Comments
http://www.mckenziesfoods.com.au/recipe/vegetarian-gozleme/ (look like puffed packages)
Serves 4
Ingredients
8g instant dried yeast sachet
Pinch of Australian Natural Sea Salt
1 tsp caster sugar
3 cups plain flour
1/3 cup olive oil
100g baby spinach
200g feta cheese, crumbled
1/4 cup Pine Nuts
To serve: lemon wedges
Step 1 Combine 300ml warm water, yeast, salt and sugar in a small bowl. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Step 2 Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean towel and stand in a warm place for 20 minutes or until dough doubles in size.
Step 3 Roll each piece of dough into a rectangle. Place one quarter of spinach over half of each rectangle. Top with a quarter of the feta and season with salt and pepper. Sprinkle with a quarter of the pine nuts. Fold dough over to enclose filling. Press edges together to seal.
Step 4 Preheat a barbecue plate or frying pan on medium-high heat. Brush one side of each gozleme with 2 teaspoons of oil. Cook for 2 or 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Cut into quarters and serve with lemon wedges.
September 22, 2014 / jonesd / 0 Comments
I am still looking for where I got this recipe to check milk & picture
Ingredients:
PASTRY
1 cup Carol’s Sorghum Blend (sorghum, tapioca, potato or cornstarch – can sub br rice for S.)
¾ cup tapioca starch flour
½ cup sweet rice flour (glutinous rice) or almond flour
¼ sugar, divided
1 tsp xanthan gum
1 tsp guar gum (*or more xanthan gum)
½ tsp salt
½ tsp active dry yeast
½ cup shortening (*I used Earth balance, but you could also use spectrum)
? cup 1% milk (non dairy is fine)
1 tsp. vinegar or lemon juice
1 egg, beaten to a foam, for brushing/ OR butter or margarine, melted
FILLING (see below): own choice (see APPLE CARDAMOM, BLUEBERRY MINT recipes), seasoned bread crumbs
1. DOUGH: Place the dry ingredients & shortening in your food processor and blend. Add milk & vinegar and blend again, letting the dough form a dough. If it doesn’t form a ball, add a little extra liquid until it does. Form into two 1-inch-thick disks, wrap tightly in plastic wrap,and chill 1 hour.
2. Warm one disk in your hand and put on a 15-inch sheet of wax paper. Cover the dough with plastic wrap and roll it to a ? inch thin rectangle about 10X12 inches.
3. Place a rack in the middle of the oven. Preheat the oven to 350F.
4. FILLING: Make filling of your choice. Sprinkle middle of rectangle with seasoned bread crumbs, then add your filling. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper. Transfer the struedel to a 15×10 baking sheet.
6. Bake 30 minutes on the middle rack or until the crust starts to brown. Baste with egg mixture or melted margarine and sprinkle with sugar, and return to oven to bake 10 minutes more or until the struedel is completely browned.
7. Cool the strudels on the pan on a wire rack 15 minutes. Cut each struedel into 6 slices.
Serve warm or at room temperature.