Baked Courgette fritters with feta and dill

Ingredients 3 medium courgettes grated 120 gr plain flour 1 egg 150 ml semi skimmed milk 25 gr pack of dill chopped 100 gr feta cheese Salt and pepper to season Chilli flakes Makes 12 Squeeze the juice off the courgettes taking one hand full at a time and put them in a colander. Add 1 teaspoon salt to courgettes, toss well and leave them in a colander for 30 minutes to drain. Heat the oven to 220 C / 220 C fan / gas mark 7. Put the flour in a bowl make a well in the middle, add the egg and while adding the milk start whisking. Keep whisking until the mixture is smooth and all the flour is incorporated. Add black pepper, dill, feta and courgettes to the mixture and mix until evenly combined.

Borek with beef chilli and pine nuts

Ingredients 220gr pack of ready rolled filo pastry 1 tablespoon olive oil 250 gr 5% fat lean beef mince 1 small onion diced 1 chilli diced 50 gr pine nuts 2 eggs 125 ml olive oil 75 ml fat free yogurt 1 tablespoon olive oil Sesame 1. Toast the pine nuts until they are fragrant and golden, put them in a bowl and keep aside. 2. In the same frying pan heat the olive oil and add mince and onions. 3. Cook the mince, chilli and onions breaking up the mince into small pieces for 20 minutes until brown and cooked through. 4. Heat the oven to 220 C / 200 C fan / gas mark 7. 5. Mix the olive oil, eggs and yogurt in a bowl. 6. Use a square oven dish that is smaller than the size of the filo pastry shee

Baked figs with walnut stuffing

Ingredients 250 gr dried figs 250 gr pack of chopped walnuts 50 ml full fat milk for stuffing 200 gr walnut pieces 1 tablespoon caster sugar 200 ml full fat milk Chopped pistachios for serving 1. Heat the oven to 200C / 180C fan / gas 6. 2. Chop the walnuts finely in a food processor. 3. Add 50ml milk and sugar to the food processor and pulse to combine everything. 4. Cut the tops of the figs so that they have an opening big enough to be able to use a teaspoon to stuff them. (I cut mine about only ½ cm from the top.) 5. Using a teaspoon and your fingers stuff the figs with the walnut mixture and put stuffed figs in an oven proof dish. 6. Add the milk to the figs and bake in the oven for 30 m

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