Saragli

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Serves: 8 Time: 2 hours 30 minutes

  • 900g phyllo pastry sheets
  • 500g sugar
  • 300g water
  • 1 stick cinnamon
  • 50g glucose syrup
  • 6 cloves
  • 1 lemon, peel and juice
  • 400g butter
  • 100g walnuts
  • 100g pistachios
  • 100g almonds
  • 1 tsp cinnamon
  • 100g ground pistachios

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http://stutab.plantbc.hop.clickbank.net

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Combine the sugar, water, cinnamon stick, glucose, cloves and lemon peel in a saucepan.

Place on a medium heat for 3-5 minutes until the sugar has melted then remove from the heat and add the lemon peel. Set aside to cool.

Place the nuts, cloves and 1 tsp cinnamon in a food processor and pulse until you have a crumb like consistency (not super fine but no big pieces). This is your filling.

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 Melt the butter in another saucepan on a medium heat and transfer to a bowl.

Open up one pastry sheet and drizzle with a little butter.

Place another sheet on top and repeat.

Crumble some of the filling over the whole surface of the phyllo.

Place a wooden skewer in the middle of the pastry and fold the sheet in half.

Gently roll the sheet around the skewer to form a long cylinder.

Gently squeeze the two ends towards each other so that the pastry wrinkles before removing the skewer.

Place in a baking sheet and repeat the process until the run out of phyllo sheets. When the pan is full drizzle any leftover butter over the top.

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Place in preheated oven (160c) for 1 hour and 20 minutes or until golden and crispy.

Once cooked, remove from the oven and immediately pour over the cooled syrup.

Leave for 30 minutes so the pastries can soak up the syrup and then sprinkle with the remaining ground pistachios.

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Cut each roll into three and serve.

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Spiced aubergine & courgette with mint quinoa

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Serves: 2 Time: 30 minutes

  • 1 aubergine, cut into 4 lengthwise
  • 1 courgette, cut into 4 lengthwise
  • 130g quinoa
  • 125g cherry tomatoes, halved
  • 50g feta (or vegan alternative)
  • 1 lemon, juiced
  • 3 cloves garlic, crushed
  • 10g mint, roughly chopped
  • 30g rocket
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp ginger
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • Salt and pepper to taste

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http://stutab.plantbc.hop.clickbank.net

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Place the aubergine and courgette slices in a baking tray.

Mix the spices together with salt and pepper to taste in a small bowl and spread evenly over the aubergine and courgette. Drizzle a little oil over top and place in a preheated oven (220c) for 25 minutes.

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Boil the quinoa in a large saucepan for 15 minutes drain and leave uncovered to dry.

Add the rocket, tomatoes, quinoa, mint, lemon juice, crushed garlic and some salt and pepper to taste. Crumble in the feta and mix well to combine.

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Serve with the aubergine and courgette on top of the quinoa and some more feta crumbled on top.

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Goats cheese and red onion tart

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Serves: 4 Time: 1 hour

For the jam:

  • 25g butter
  • 25g brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp cassis
  • 2 red onions, finely sliced
  • Salt and pepper to taste

For the pastry:

  • 1 tsp thyme
  • 100g plain flour
  • 25g butter
  • 25g lard

For the goats cheese:

  • 175g crumbly goats cheese
  • 1 egg yolk
  • 2 tbsp double cream
  • To serve:
  • 50g rocket
  • 2tbsp olive oil
  • 2 tsp lemon juice

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http://stutab.plantbc.hop.clickbank.net

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To make the pastry:

Combine all the ingredients in a food processor and pulse until crumbs form. Gradually add cold water until a dough forms (about 3 tbsp). Wrap in cling film and chill for 30 minutes.

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To make the jam:

In a saucepan over a medium heat, melt the butter and add the sugar, vinegar, cassis, and salt and pepper.

Add the onions and bring to the boil. Cook uncovered on a low heat for 30 minutes.

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Pre-heat the oven to 200c and place a baking sheet inside.

Separate the pastry into quarters and roll them out. Use the rolled pastry to line 4 loose bottomed tart tins. Line with greaseproof paper and fill with baking beans.

Place in the oven for 10 minutes before removing the baking paper and beans and cooking the pastry for another 5 minutes or until golden. Leave to cool.

In a large bowl mix the egg yolk, cream and crumbled goats cheese with a little salt and pepper to taste.

Fill the tarts with the onions, keeping about a third for serving, and spoon the goats cheese on top.

Return to the oven for about 10 minutes or until the cheese has melted and started to brown.

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Mix the rocket, olive oil and lemon juice in a small bowl.

Serve the tarts on top of the remaining onions and with the rocket on top.

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Thai chilli beef baguettes

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Serves: 2 Time: 30 minutes

  • 2 sirloin steaks
  • 2 hot dog buns
  • 5g fresh coriander, roughly chopped
  • 5g fresh thai basil, roughly chopped
  • 5g fresh mint, roughly chopped
  • 1 red chilli, deseeded and sliced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • Salt and pepper to taste

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In a measuring jug, combine the fish sauce, lime juice, sugar and the chilli stirring until the sugar has dissolved. Set aside for later.

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Rub the steaks all over with oil and salt and pepper. Heat a frying pan on a medium high heat. Place the steaks in the pan and cook for 4 minutes on each side. Leave to rest for 5 minutes before cutting into strips.

Fill the buns with the strips of steak and the herbs before drizzling over the dressing.

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Serve on its own or with chips.

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