Mushroom and white cheese mini filo pastry

May 19th, 2012 § 0

Happy 19 May the Commemoration of Atatürk, Youth and Sports Day!

If you have a sheet of filo pastry left over, this will be a perfect recipe. The sauce adds extra flavour to the pastry.

  • 1 sheet filo pastry (yufka)
  • 1 cup cremini mushroom (sliced)
  • 100 gr. white cheese (grated)
  • 2 T parsley (diced)
  • 1 T fresh onion (sliced)
  • 2 T walnut (coarsely chopped)

    • Mix mushroom,white cheese, diced parsley, fresh onion and coarsely chopped walnut in a bowl.

    Lay the filo pastry shreds on the bottom of greased mini pans. The filo will overhang.

    For the sauce:              

  • 1 egg
  • 1/2 cup milk
  • 3 T yogurt
  • 1/2 t nutmeg (grated)

    • Mix and beat the sauce ingredients. Brush the filo pastry with this mixture.

    Put some mushroom-cheese filling on yufka layer. Pour the rest of the sauce, by sharing to the mini pans equally.

    Flap the overhang filo and close it. Repeat the same for the other pans.                                                                                                    

    Refrigerate overnight or you can assemble the pastry a couple of hours ahead of time and chill it until you are ready to bake.        

    Bake in 190° C pre-heat oven until deep golden brown. 

    Pistacchio and aniseed biscotti

    May 16th, 2012 § 0

    Biscotti or cantuccini is an Italian originated twice baked biscuit. The word biscotti comes from Latin, meaning twice-cooked.

    The twice baked biscotti is completely dry and stored for a long time.

    • 2 eggs
    • 180 gr flour
    • 175 gr sugar
    • 1/2 tea spoon baking powder
    • 100 gr pistachio (roasted in oven for 10 minutes)
    • pinch of salt
    • 1 t aniseed
    • 1 tea spoon vanilla extract or 1 t. grated lemon rind

    Combine sugar with eggs and beat them together. Sift together remaining ingredients.

    Add roasted pistachios. The dough will be sticky.

    Cut in half and shape into rolls (like a log).

    Bake at preheated oven with 180° C for 25 minutes on ungreased cookie sheet.

    Put the baked rolls onto a cutting board to slice them diagonally about 2 cm in diameter.

    Bake in a 170 ° C oven for 10 minutes.

    Cinnamon cookie ice cream sandwich for Mother’s day

    May 13th, 2012 § 0

    Happy Mother’s day to all and to Mükü!

    You can find the cinnamon cookies recipe from here.

    for the filling:

    • 200 gr clotted cream ice cream (kaymaklı dondurma~ παγοτό καϊμακι) (or any ice cream of your choice)
    • 2 T coarsely chopped hazelnuts

    Prepare the dough and bake the cinnamon cookies as directed.

    Scoop out the ice cream on the flat side of one cinnamon cookie.

    Sprinkle with chopped hazelnuts and top with another cookie.

    Press and wrap in plastic wrap.

    Freeze until serving.

    Athens snaps ~ May 2012

    May 12th, 2012 § 4

                   

    I decided to take a break and go fishing today, leaving you with some Athens pictures that I snapped recently.

     

     

    Cinnamon biscuits

    May 12th, 2012 § 0

    • 1 cup and 2 T flour
    • 1/2 cup brown sugar
    • 4 T butter (must be frozen and cut into cubes)
    • 1/3 cup honey
    • 2.5 T milk
    • 1 T vanilla extract
    • 1 t cinnamon
    • 1 t soda
    • a pinch of salt

    Combine the dry ingredients i.e. flour, soda, sugar, cinnamon and salt. Add butter and mix with an electric mixer until finely incorporated.

    In another bowl, mix honey, milk and vanilla extract. Add the flour, butter mixture and mix until the dough is very soft.

    Wrap in plastic foil and refrigerate at least an hour to chill the dough.

    Give rectangular shapes on a floured surface. I made heart shapes with the remaining of the dough.

    Optionally, for topping ; sprinkle with cinnamon and granulated sugar.

    Place them on a parchment covered baking tray.

    Bake them at  180°C for 20- 25 minutes in a preheated oven.

    The dough can be refrigerated for several days and baked as needed.

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