Smoky Eggplant Dip (Mutabbal) and Pita Bread

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Time flew, and in September I received a copy of the famous Palestine on a Plate I was happy to see my own recipe published in a book, but was so keen to discover so many new ones! The book is a beautiful homage to Palestinian food and features many great recipes from her mom, aunts, and grandma, reminding me a lot of my family culture.

Today, I’ve prepared a delicious smoky eggplant dip (mutabbal) served with pita bread. Simple yet so delicious, both of these recipes are adapted from the book  Palestine on a Platewhich I highly recommend!!

For the Mutabbal:

Serves: 4/6

Ingredients:

  • 2 large aubergines
  • Salt (to taste)
  • 2 tablespoons of tahini
  • 60ml Greek yogurt
  • Juice of 1 lemon
  • 1 garlic clove
  • Pomegranate seeds
  • Extra virgin olive oil

Method:

  1. Start roasting the aubergines over a gas flame.
  2. Turn the aubergines (from time to time).
  3. When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
  4. Remove the skin carefully.
  5. Open the skin and remove the flesh.
  6. Chop into very small pieces the aubergines.
  7. In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
  8. Mix all the ingredients together.
  9. Drizzle the top with some extra virgin oil.
  10. Sprinkle some pomegranate seeds and refrigerate before serving.

For the Pita Bread:

Serves: 4/6

Ingredients:

  • 400g plain flour/all purpose flour
  • 4g fresh yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 240ml of lukewarm water
  • 3 tablespoons extra virgin olive oil

Method:

  1. In the mixing bowl of a stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Slowly pour the lukewarm water into the mixing bowl.
  4. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  5. Pour the olive oil.
  6. Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  7. Transfer the dough to a greased bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
  8. After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
  9. Preheat the oven to 240C degrees.
  10. Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
  11. Line a wax paper on a large tray.
  12. With a rolling pin, flatten each ball into a round shape and put them on the large tray.
  13. Let them rise for 1o minutes.
  14. Bake for 15 minutes (more or less depending on the oven or until they puffed up).
  15. Remove from the oven and serve with the Mutabbal.

Bonne dégustation!

Turkish Pide

IMG_5420IMG_5415IMG_5413I’m a big fan of Turkish food, and thank’s to a Turkish lady’s account I follow on Instagram (for those of you who use Instagram, the account is @TurkishRecipes), I found this recipe! I saw a picture of the  Turkish Pide’s she posted and knew I had to do it. They look like a long boat and are filled with meat, onion, tomatoes, parsley, and feta. It’s not the first time I try this recipe at home now and is also my contribution to Fiesta Friday #117. I hope you will enjoy it as much as we did at home!

Thank you to our host Angieand to our fantastic co-host’s this week Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife

Serves: 4 large or 6 small pides

Ingredients: (For the pide)

  • 500g of flour (all purpose/plain flour)
  • 20g of fresh yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 320ml of warm water

Procedure:

  1. In the mixing bowl of the stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. Pour the water and now mix on a medium speed for a few minutes.
  5. Finally, mix on a high speed until the dough becomes smooth and detaches from the bowl.
  6. Cover with a clean kitchen cloth and set aside in a warm place for 1 hour.

Ingredients: (for the filling)

  • 3 tablespoons of extra virgin olive oil
  • 1 white onion (chopped)
  • 200g of minced beef
  • 3 medium tomatoes (chopped)
  • A fresh bouquet of parsley (chopped)
  • A pinch of salt
  • A pinch of black pepper
  • Feta cheese
  • 1 egg yolk for the brush

Procedure:

  1. In a large pot add the olive oil and the chopped onion.
  2. Cook on a medium heat until the onions become soft.
  3. Add the chopped tomatoes and continue to cook for a few minutes.
  4. Add the minced beef, the salt, and the black pepper.
  5. Cook until the beef is cooked.
  6. Remove from the heat and add the chopped parsley on top.

Final Procedure:

  1. Preheat the oven to 180C degrees.
  2. Line a wax paper on a large tray and set aside.
  3. Transfer the dough on a clean floured surface, punch it down gently to release the air.
  4. Divide the dough into 4 equals balls.
  5. Flatten each ball with your hands.
  6. With a rolling pin flatten the dough to make the shape of an oval boat (the size of your tray).
  7. Add a little of the stuffing in the middle.
  8. Fold the sides and pinch the end of each Pide.
  9. Brush with an egg yolk the edges and transfer the Pide on the tray.
  10. Cook for 30 minutes (or once the edges turn golden brown).
  11. Remove from the oven and allow to cool.
  12. Add some Feta cheese and parsley on top.

Serve with a Turkish tea.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package.

Smoked Salmon and Spinach Tart

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For those who don’t know me, I love Tarts. There is an infinity of combinations to stuff your tarts, and so many different kinds of crust options. Puff pastry for a sweet or salty tart,  pâte sablée for sweet tarts and pâte brisée also for sweet and salty tarts. Classic or rustic served hot or cold. They are perfect as an entrée with a salad on the side, or as sweet dessert.

This morning, I made this savory smoked salmon and spinach tart for lunch, this one is made with a pâte brisée, smoked salmon and spinach. Delicious, thick and rich in flavor. I hope you will like it.

Time flies but already Fiesta Friday #107 with Angie and also thanks to  Margy @ La Petite Casserole and Su @ Su’s Healthy Living for co-hosting this week!

Serves: 8 slices

Ingredients: (for the crust/pâte brisée)

  • 320g of all purpose flour/plain flour
  • 150g of butter (cut into small pieces)
  • A pinch of salt
  • 1 medium egg
  • 25ml of water

Procedure:

  • In a large bowl add the flour and the salt.
  • With your fingertips, start to mix the dry ingredients.
  • Add the butter and mix until combined together.
  • Add the egg and mix until the dough becomes assembled.
  • Slowly add the water and mix until it holds a perfect ball (maybe more or less depending on the quality of the flour and the size of the egg).
  • Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  • After 30 minutes remove the dough from the fridge.
  • Roll your dough between two big sheets of parchment paper.
  • With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
  • Transfer the parchment paper directly to the pan tart and slowly remove the other parchment paper and set aside (for this recipe I used a cake pan of 23 centimeters and 5 centimeters deep. Usually I work with tart pans but I wanted a high and thick tart).
  • Preheat the oven to 180C degrees.

Ingredients: (for the filling)

  • 250g of smoked salmon (cut into slices)
  • 600g of spinach (washed and drained)
  • 1 tablespoon of butter
  • 3 eggs
  • 300ml of whipping cream
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of nutmeg

Procedure:

  1. Add a large pan the butter and the spinach.
  2. Cook on a medium heat until the spinach becomes soft and tender.
  3. Remove from the pan and put them into a colander.
  4. In a bowl whisk the whipping cream and the 3 eggs together.
  5. Add the salt, the black pepper, and the nutmeg.
  6. Continue to whisk.
  7. Poke with a fork the bottom of the tart.
  8. Add the spinach leaves into the bottom of the tart and cover with salmon slices.
  9. Pour the mixture into the top and bake for 50 minutes (more or less depending on the oven) or when the crust is golden brown.
  10. Remove from the oven and allow to cook 15 minutes before serving.

Serve hot and enjoy!

Bon Appétit!

Fennel Tart

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IMG_4752I don’t know if you are like me, but I love any and all kinds of vegetables! Their color, texture and shape, and fragrance; some only aromatic when cooked, are beautiful! Fennel is so perfumed and particularly strong with an Anise flavor that I love. Excellent just with a vinaigrette or braized. But, I opted to make it in a Tart, which seemed perfect for this season and ready to go for Fiesta Friday.

Thanks to our favorite host Angie from The Novice Gardener, and thanks to our co-host’s this week  Julie @ Hostess At Heart and Liz @ spades, spatulas & spoons !

Serves: 8 slices

Ingredients: (for the crust/pâte brisée)

  • 300g of plain flour/all purpose flour
  • 125g of soft butter
  • A pinch of salt
  • 1 medium egg
  • 25ml of water

Procedure: (easy)

  1. In a large bowl add the flour and the salt.
  2. Add the soft butter.
  3. Mix with your fingers and add 1 egg.
  4. Pour the water.
  5. Keeping mixing until you assemble the dough.
  6. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  7. Grease a tart pan (a round shape for me).
  8. Roll your dough between two big sheet’s of parchment paper or plastic wrap.
  9. With a rolling pin, flatten the dough the size of your tart pan.
  10. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
  11. With a fork, poke the bottom of your dough and set aside.

Ingredients: (For the filling)

  • 4 medium fennel bulbs
  • 2 tablespoons of extra virgin olive oil
  • 250ml of whipping cream
  • 1 egg
  • A pinch of salt
  • A pinch of black pepper
  • 50g of grated Emmental cheese

Final Procedure:

  1. Preheat the oven to 180C degrees.
  2. Cut off the stalks and fronds of the fennel bulbs (you can make a delicious salad with them).
  3. Cut the end of the bulb then cut the fennel bulb in half.
  4. Remove the core (the hard center of the fennel bulb) and finally slice lengthwise.
  5. In a large pan, add the olive oil and cook over a medium heat the fennel with a pinch of salt and black pepper, until it turns golden brown color.
  6. When the color is perfect, remove from the heat and set aside.
  7. In a bowl add the whipping cream, the eggs, the salt and the black pepper.
  8. Whisk gently.
  9. Spread the Emmental cheese into the bottom of the tart.
  10. Layer the sliced fennel on the top of the cheese and slowly pour the mixture on the top of the tart.
  11. Bake for 45 minutes (more or less depending on the oven).
  12. Remove from the oven when the crust is golden.
  13. Serve hot with a salad on the side.

The tart has a sweet taste and is very flavorful with just a hint of the Emmental cheese.

Bon Appétit!

 

Tomato Tarte Tatin

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Summer is still hot and the weekend is finally here! My fridge is full of Cherry Tomatoes and I’m never short of goat cheese. Yesterday I prepared my puff pastry and early this morning I prepared this yummy Tomato Tarte Tatin, not only for my family but also for Fiesta Friday #84. Tarte Tatin are usually sweet, however, it can also make a perfect salty tart!

Huge thanks to our amazing host, Angie from The Novice Gardener, and to our co-host’s this week Effie @ Food Daydreaming and Steffi @ Ginger & Bread.

Serves: 6 slices

Ingredients: (for the crust)

Ingredients: (for the filling)

  • 500g of cherry tomatoes
  • A pinch of salt
  • A pinch of black pepper
  • 1 teaspoon of dry thyme
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of lavender honeyPicMonkey Collage
    Procedure:
  1. Preheat the oven to 180C degrees.
  2. Grease a removable rectangular tart pan (for me) and set aside.
  3. In a large pan add 2 tablespoons of olive oil.
  4. Add the cherry tomatoes, the salt, the black pepper, the thyme and the honey.
  5. Cook on a medium heat for about 5 minutes.
  6. Remove from the heat and set aside.
  7. Flour a clean surface.
  8. With a rolling pin, flatten the dough the size of your tart pan (add an extra 1 centimeter to tuck in the edges).
  9. Place into the bottom of your tart pan the cherry tomatoes (don’t leave space between them).
  10. Cover the cherry tomatoes with the puff pastry and tuck in the edges.
  11. Poke the top of the dough with a wooden stick (instead of a fork).
  12. Transfer the tart pan on a large deep baking tray (because when you cook, the tomato juice will fall).
  13. Bake for 45 minutes (more or less depending on the oven).
  14. Remove from the oven when the crust is golden brown.

Serve the Tatin with some goat cheese and a drizzle honey on the side. This tarte is sweet, slightly sour and very tasty for brunch or lunch!

Bon Appétit.

Mushroom and Roquefort Quiche

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I like quiches, mushrooms, and Roquefort, and so I decided to combine the three for a delicious classic quiche for lunch! Accompanied with a red leaf lettuce.

Serves: 5 quiches

Ingredients:

  • 300g of puff pastry/pâte feuilletée (see recipe here)
  • 800g of crimini brown mushrooms
  • 1 generous tablespoon of salted butter
  • 250gr of Roquefort/Stilton cheese
  • 200ml of heavy cream
  • 1 egg
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of nutmeg

Procedure:

  1. Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
  2. Dust with flour a clean surface.
  3. Cut the dough into 5 equals parts.
  4. With a rolling pin, flatten the first dough the size of your tart pan.
  5. Add delicately the flattened dough into the tart pan.
  6. Poke the bottom of the dough.
  7. Proceed the same way for the rest of the dough and set aside.
  8. Preheat the oven to 180C degrees.
  9. Wash the mushrooms delicately and put them into a colander.
  10. In a large pan add 1 tablespoon of salted butter and the mushrooms.
  11. Sauté the mushrooms a few minutes until they become extremely moist (stir the entire time with a wooden spoon).
  12. Pour the mushrooms into the bottom of each tart pan.
  13. Sprinkle with Roquefort on the top of each tart.
  14. In a bowl pour the heavy cream and 1 egg.
  15. Whisk the 2 ingredients together then add the salt, the black pepper and finally the nutmeg.
  16. Pour the mixture on the top of each tart.
  17. Bake for 45 minutes (more or less depending on the oven).
  18. Remove from the oven and allow to cool for 15 minutes.

Serve with the red leaf lettuce on the side with a homemade dressing (125ml of extra virgin oil, 1 generous tablespoon of whole grain mustard and 1 tablespoon of velvet balsamic vinegar). I like the flaky texture of the quiche and the strong flavor of the Roquefort.

Bon Appétit!

Spring Tart

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A beautiful Friday sunny day to enjoy the weekend in the garden! And a delicious salty tart with a lot of aubergine pieces, and some tomatoes to brighten up my dish! To enhance the flavor, I added some fresh basil from my garden. This is my surprise for this week’s Fiesta Friday. A huge thank you to our wonderful host Angie from the Novice Gardener and to our co-host’s for this week;  Julianna @Foodie On Board and Hilda @Along The Grapevine.

Serves 8

For the crust (pâte brisée):

Ingredients: (for the crust)

  • 300g of wheat flour
  • 125g of soft butter
  • A pinch of salt
  • 1 medium egg
  • 20 ml of water or more depending the texture of the flour

Procedure: (easy)

  1. In a large bowl add the flour and the oregano.
  2. Start to sift and add the soft butter.
  3. Mix with your fingers and add 1 egg.
  4. Pour a little water.
  5. Mix until you assemble the dough.
  6. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  7. Grease a tart pan (a rectangular shape for me).
  8. Roll your dough between two big sheet’s of parchment paper or plastic wrap.
  9. With a rolling pin, flatten the dough the size of your tart pan.
  10. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
  11. With a fork, poke the bottom of your dough and set aside.

For the filling:

Ingredients:

  • 1 big aubergine/eggplant
  • 4 medium tomatoes
  • A few leaves of fresh basil
  • 3 cloves of garlic
  • Black kalamata olive (with pits)
  • A pinch of salt.
  • A pinch of black pepper
  • Extra virgin olive oil
  • Parmigiano Reggiano cheese (grated)

Procedure: (easy)

  1. Preheat the oven to 180C degrees.
  2. Wash and rinse the aubergines, the tomatoes, and the fresh basil.
  3. In a large pan add extra virgin olive oil (4 tablespoons) and the chopped garlic.
  4. Cut the aubergines into small cubes.
  5. Chop the tomatoes, and chop the basil.
  6. Start to cook and add the aubergine cubes to the pan.
  7. Add the black kalamata olives, the chopped tomatoes, and the chopped basil into the pan.
  8. Add the salt and the black pepper.
  9. Cook all the ingredients until they become extremely tender, and remove the pan from the stove.
  10. Add some Parmigiano Reggiano cheese into the bottom of the crust.
  11. Pour the filling on the top.
  12. Cook the tart for 45 minutes or until the crust is golden brown (depending on the oven).
  13. Remove from the oven and serve hot.
  14. Add some Parmigiano Reggiano cheese on the top for a better taste.

The Parmigiano Reggiano cheese adds a lot of flavor to this tart. Now that the weather is great, this tart is perfect for a picnic, BBQ or simply for savoring it in the garden.

Bon Appétit!