I make baklava for my birthday every year, and my birthday is in two days.
Guess what? Baklava isn’t difficult to make. Secret’s out now. But people are always super impressed by it.
There are countless recipes and variations, but I have been making this one for close to 20 years now and have been told by many people that it is one of, if not the best they’ve had.
I use pecans in mine. Other recipes call for walnuts, pistachios, or a combination, but mine is all pecans.
The syrup, ready to be cooled. Honey is sometimes used, but not in this recipe.
First layer of the nut mixture over 8-10 sheets of buttered fillo. Note: I always read about covering the waiting dough with a damp towel, but I have never done this and have never had any problems. Fillo is not as precious as you might think, and in an application like this, is very forgiving. If it tears, so what? Just piece it back together and slather on the butter (sometimes I have to melt more butter).
All assembled, cut, and ready to bake (and slightly blurry). Yes, cut it before you bake. Three reasons: 1. It’s so much easier to cut it first. You may have to sort of hold the top layers in place a bit, but it is very forgiving. 2. All the spaces make it easier for the syrup to soak in. 3. It keeps people from deciding they’re going to just cut themselves a piece the size of a brick (like certain coworkers of mine yes, I’m talking to you, Mark).
My favorite part. I never noticed till tonight that the recipe actually says to wait 5 minutes before pouring… I never do. Just pour slowly! It makes a very satisfying hissing noise, too.
My coworkers love me.
The recipe I use (I do not know the source as I found it a super long time ago):
2½ cups sugar 1½ cups water 1 T. lemon juice
1 pound chopped pecans ¼ cup sugar ½ tsp. cinnamon 1/8 tsp. nutmeg 1 pound fillo dough 1 cup melted butter
2½ cups sugar and water to a boil; add lemon juice. Simmer until it
is a pale yellow color. Syrup should be thick and cold when poured
over hot baklava (put it in the fridge while you put the pastry
nuts, ¼ cup sugar, and spices; set aside. Butter 9x13” cake pan
thoroughly. Carefully layer the filo dough in the baking pan, one at
a time, brushing each one with melted butter. After layering about
10, add a layer of the nut mixture. Then layer 3 - 5 more sheets of
dough, buttering each one, and then another layer of the nut mixture.
Continue until you have about 5-10 sheets left (or you are out of nuts). Layer those last
like the first 10, brushing each one with butter. Cut the pastry into squares or diamonds. Bake at 325 F
for 1½ hours. Remove from oven and let cool for 5 minutes. Pour the cold syrup over
the hot pastry.
Spanakopita is a moreish savoury pie filled with spinach and cheese, and the khajiit have added an exciting and delicious twist by adding chopped apples for the perfect sweet and salty hit. The apples complement the flavour without being too overpowering, and add a nice bite to go with the soft textures of the spinach and crumbly cheese and pastry. While it may sound like quite the mouthful to pronounce (say ‘khajiiti apple spanakopita’ 10 times really fast) and possibly a bit strange, this delicacy out of Elsweyr is sure to delight guests at your banquet.
You will need:
1 pack filo pastry dough, thawed
2 red apples, chopped finely
½ red onion, chopped
Juice of ½ a lemon
5 cloves garlic, diced
1 large bunch of baby spinach, roughly chopped
5 eggs, beaten
Assorted fresh and dry mixed herbs of choice (we recommend oregano, thyme, and bay leaves)
2 cups crumbed feta cheese
Salt and pepper, to taste
Firstly, make the filling. In a pan, heat the olive oil and fry the onions and garlic until lightly browned. Add the spinach, apples, and lemon juice, and continue cooking until all the spinach is wilted and no longer soggy. Remove from heat and leave to cool.
In a mixing bowl, combine the feta cheese, herbs, salt and pepper, and eggs. When the spinach mixture has cooled to room temperature, mix together thoroughly. Set aside.
Preheat oven to 190C/375F and prepare your pastry.
Gently, separate your filo pastry into single sheets and dab with olive oil using a basting brush. Layer 8 sheets across the base of a well-oiled baking tray, then cover them with the filling. Cover the filling again with another 8 sheets of filo pastry, and seal the top and bottom together by folding the edges together and basting them with a bit of olive oil.
Bake for 30 minutes, or until the pastry is a deep golden brown. Serve immediately by cutting the pie into squares.
but the czernobog parts were cool too. on the one hand he’s this
greasy racist uncle you don’t want at dinner, but on the other he’s
trying to retain the dignity he used to have *hammertime*
man, i am so super into how every deviation they;ve made from the book so far has been to either a) add nuance to a minor character, or b) add some nice meaty RELEVANCE to the show. czernobog was one of my favorite characters in the book, and oddly i’m kinda of psyched that they made him all racist-unclely
like how they used his mythology to create this awkward white person moment–which would be achingly familiar to anyone who’s ever had to deal with someone’s racist uncle–was so masterful. because in czernobog’s mythology he is called “the black god”, so when he meets shadow he’s all like “ hey, you’re black? i’m black too lol”. missing the fact that while he might have been the black god back home, he’s as white as they come here in america. and that whole awkward racist exchange is both an example of how the old gods are failing to adapt to the new world (a central conflict in the story), and evocative of the racist uncles and aunts of the world, who are failing to adapt to a changing, more open and diverse culture (a central conflict of real life fucking america). and CHECK OUT THOSE JUICY, BUTTERY FUCKING LAYERS. THIS IS THE FILO DOUGH OF PLOT
This is an intermediate recipe for those with some cooking experience
½ large yellow onion chopped 8-10 baby carrots chopped (about ½ cup) 2 cloves of garlic, minced ½ cup of peas (I used frozen) 1 pound of firm tofu or shiitake mushrooms or chicken free “chicken” strips 1 heaping tbs of vegan butter 3 tbs chickpea (garbanzo) flour 1 ¼ cup almond milk 1 tsp chicken-free broth concentrate (I used Better Than Bouillon No-Chicken Base) ¼ tsp dried thyme ¼ tsp dried tarragon salt and pepper 6 sheets of phylo (also filo) dough with enough melted vegan butter to brush on each (Whole foods carries this) 8 inch round baker’s pan, lightly greased There’s room to add more peas, carrots and/or chicken-free strips (or tofu or mushrooms) if you want it really full.
Preheat oven to 375F. Sautee the garlic, onions and carrots in a little oil on medium heat. When the carrots are mostly tender (~8 minutes) add in the peas and Beyond Meat chicken-free cubes and toss with a little salt and pepper. Remove from heat and set aside.
Now onto the sauce, which starts with a mini-roux to make it thick. Using a whisk, melt the butter with the chickpea flour in pot over medium-low heat. It will be super clumpy and thick, but keep whisking until the butter and flour are incorporated well into a paste. Then slowly whisk in the almond milk. Add the chicken-free broth, thyme, tarragon and salt and pepper to taste. Continue whisking over low heat until the mixture simmers and thickens. Stir this mixture into the set-aside sauteed veggies and chicken-free cubes.
Place one sheet of phyllo in the pan and brush with butter. The edges will hang out. Layer another sheet down alternating how it is placed and brush with butter. Continue until all sheets are used. Pour filling in the middle. Fold the hangy off phyllo edges into the center of the pan and brush the top with butter. Bake for 30-35 minutes at 375F. Crust should be golden.
A-Z Vegan food ideas and recipes for when you can’t think what to eat.
I’ve collected my personal veg recipe list. I haven’t tried every
recipe so I can’t guarantee all of them. If you want to add to this list
or take it and add to it, that’s awesome. I’ve used *s to mark the
recipes I’m particularly in love with.
A Apple (apple fries) (apple slices w/ pb) (dipped in caramel) Avocado (avocado fries)
(n) To dance artlessly, without particular grace or skill but with great enjoyment
It should be illegal how quickly Simon could crumble every fortification of grace Baz had inside himself.
Feet tangling together, they danced gracelessly to the crashing music that bounced around the blue walls of their flat.
It was well past midnight. Baz had been ready to go to bed. Simon had cranked the speakers up to full blast. He pulled on Baz’s arms until Baz could do nothing but wrap his arms around the golden boy and drag him over by the window.
The crown moulding and window panes were vibrating with the beat.
It was the witching hour. The only light was by the moon, streaming in and making Simon’s wings look iridescent. Baz looked down at Simon, his arms wrapped around him, sharing air and space and love.
The closest thing I can think of to baklava taste-wise would probably be a pecan pie. Nutty and little gooey, with a flaky crust and a darker sweetness (like dark chocolate vs. milk). It’s probably not something you’d crave all the time but when you do have it, it’s a real treat.
Apparently you can use different nuts in baklava but I chose my favorite nut, the walnut. I imagine pecans would give it a slightly different texture and I’m pretty satisfied with my choice. Although I usually like to make as many things from scratch as I can, the phyllo (filo? fillo?) dough would have been impossible for me. You either need a pasta maker or intense rolling pin skills, neither of which I have.
The dough ended up being the most interesting part of this experience, when I took it out of it’s box I literally thought it was paper. Like, “oh the dough must be wrapped in this paper.” Nope. Uncooked phyllo dough just looks and feels like paper. As you can imagine it felt really weird spreading butter on it.
Definitely one of those recipes where I stuck it in the oven and crossed my fingers and gulped.
Like magic though, the dough goes from weird, fragile sheets to perfect, golden brown flakes after an hour in the oven. I’d call this one a success!
-1 Package phyllo dough
-1 lb chopped nuts
-1 cup butter
-1 tsp ground cinnamon
-1 cup water
-1 cup white sugar
-1 tsp vanilla extract
-½ cup honey
(I also added some orange rinds to the syrup after I read somewhere that it adds a little sumthin’ sumthin’ to the taste :) ). I’m gonna try to keep a more consistent posting schedule as I continue to learn the ropes at my new job. Next time: Sea of Darkness for the first time! :D
Filo dough, sometimes spelled phyllo, is a very thin unleavened dough used in dishes such as baklava. Filo comes from the Greek word for leaf.
Bananas are a fruit.
This was something made for me when I was younger by some good friends. I have always wanted to make it, but they didn’t give me a recipe. Today, I decided that I would just try it, see what I could do.
2015/9/20 Jamie Oliver Mag Aug 2015에 나온 “Courgette & cheese snake-style borek” recipe와 Hairy bikers Perfect Pies에 나온 spinach & feta filo pie (p.30-31)에 나온 recipe를 짬뽕해서 만들어봤다. filling은 이탈리안식에 가깝고, 모양이나 도우는 중동식이 된 듯.
주의할점: filo pastry는 슈퍼에서 사왔는데, 사용하기 3-4시간전에 실온에 두고 해동시켜야 함. 얼린 상태에서 피려고 하다가 몇개 부숨.