You can enable/disable right clicking from Theme Options and customize this message too.

Angel hair borek stuffed spinach and  ricotta cheese

Angel hair borek stuffed spinach and  ricotta cheese with light tomato sauce and
fresh mint dip
for angel hair borek;
Kadayıf Pastry;15 gr Ricotta cheese, 10 gr butter, 40 gr mushrooms, 3 gr salt, 80 gr spinach,
2 gr peppercorns, 40 gr kadayıf
In order sauté the onion, mushroom, spinach and butter in a pan. Add flavour with salt and a pepper grind.
Then drain the water and leave to cool. Once cool blend in the Ricotta cheese. Open up the kadayıf into
long, thin strips and place into a cylinder mould. Once you decide on the thickness, spread 5 gr of Ricotta
cheese to help the kadayıf stick together. Add the spinach mixture and then close the kadayıf. Brush a little
butter over it and place in a 180 degrees pre-heated oven and cook for 10 minutes.
for tomato sauce;
500 gr  tomato, 10 gr fresh basil, 10 gr butter, 5 gr salt, 5  gr black pepper seed.
Peel off the tomato skins and discard the seeds and then chop into squares. In a saucepan, add  the butter and tomato and sauté for a while. Add a little water and cook on a low heat till all the water has been drawn. Later add the chopped basil, salt and peppercorns.
for fresh mint dip ;
30 gr plained yoghurt, a piece garlic,  ½ bunch fresh mint, salt
Mashed garlic, finelly chooped fresh mint at the end, mixed all items.

Leave a comment