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Bacon-Zucchini Fritters

February 15, 2024February 14, 2024by Karen ClaassenLeave a Comment

300 – 350g zucchini
15ml salt
375ml grated cheddar cheese
250ml chopped bacon, uncooked
6 eggs, whisked together
375ml flour
7,5ml baking powder
vegetable oil, for frying

Wash the zucchini under running water and dry them.
Grate into a bowl, sprinkle over the salt and leave to stand for 10 minutes.
Place the zucchini in a clean tea towel and twist and squeeze out as much of the liquid as you can.
Add the dry zucchini to a mixing bowl.
Fry the bacon bits until cooked and crispy, drain and add it to the zucchini.
Add the cheese and eggs and stir everything together.
Now add the flour and baking powder and stir to combine.
The batter should be thick enough so that it won’t spread in the pan – if it is too runny, add some more flour and if it is too stiff, add a few drops of water.
Place a frying pan over medium heat and add about 15ml of vegetable oil. Wait for the pan and oil to heat up.
Place about 30ml of batter into the pan and press down on it with the back of a spoon so that it is more or less even. You should get 3-4 fritters in an average frying pan – do not overcrowd them!
Fry the fritter for 3 minutes on the one side, flip it over and fry for another 2 minutes. Remove from the pan and keep warm.
Keep going until there is no batter left.
Serve the bacon-zucchini fritters warm as a snack or a side, or pack them at room temperature for a picnic or lunchbox.

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Beef Pide

July 11, 2023May 17, 2023by Karen ClaassenLeave a Comment

Dough:
330ml warm/tepid water
5ml salt
5ml sugar
10ml instant yeast
750ml bread flour

Filling:
about 350g cooked, ground beef
250ml grated mozzarella cheese
a handful of basil leaves

For the dough:
Add the water, salt, sugar and yeast to the bowl of a stand mixer fitted with a dough hook.
Stir the mixture together until the sugar has dissolved and leave to stand for 10 minutes.
Add the bread flour and mix on low speed to form a dough.
Turn the speed up to medium and mix/knead for 5 minutes. You will be left with a soft but slightly sticky dough.
Place the dough in a clean, oiled bowl, cover with a clean tea towel and leave to rise for 1-2 hours or until doubled in size.
Preheat your oven to 240℃ and line a baking sheet with baking paper.
Dust a work surface with flour and divide the dough into 6 portions.
Roll out each piece of dough to form an oval.
Place the dough ovals on the baking sheet and brush with olive oil.
Top the dough with mozzarella and a few spoons of beef, but keep a 1cm border on the edges.
Fold the edges of the dough over the filling and pinch the ends together to form a boat shape.
Bake for 13 minutes.
Scatter over the basil leaves.
Serve warm or at room temperature.

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Cheese Pies

July 6, 2023May 20, 2023by Karen ClaassenLeave a Comment

125ml butter
4 eggs, lightly beaten together
250ml grated mozzarella cheese
500g feta cheese, crumbed
12 phyllo pastry sheets

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Add the butter to a bowl and melt it in the microwave oven.
Add the eggs to another bowl and beat together.
Add the grated mozzarella and feta to the eggs and mix together. Set aside.
Now lay one phyllo sheet on a work surface and brush all over with the melted butter.
Lay another sheet on top and brush again.
Spoon 125ml of the cheese mixture evenly across the length of the pastry, about 2cm away from the edge.
Fold the edge over the cheese and roll the pastry into a long log.
Now roll the log into a coil.
Place the coils on your prepared baking sheet and brush with the melted butter.
Bake in the oven for 25 minutes.
Serve the cheese pies with a sweet sauce.