Ok, so here is our first blog in our Food Diary.
Rocket and Ricotta Gozleme which originally is suppose to be Leek and Ricotta from the ready steady cook website but we didn't have leek and we did have Rocket so we thought we would give it a try. We also didn't have any plain flour at home so we used self raising flour :) Anyway the end product was pretty good, we added sun dried tomatoes to the mix just to give it a bit more flavour. So the recipe is as follows:
Ingredients:
1 cup plain flour
1 tbs olive oil
½ cup room temperature water
¼ cup shredded baby beetroot leaves
100g ricotta, crumbled
1 tbs finely chopped basil
2 tbs finely chopped flat leaf parsley
Grated rind 1 lemon
Olive oil
1 Lemon, halved
Method:
1 Combine flour, olive oil and water in a bowl, mixing well to form a dough. Knead on a lightly floured surface until dough is smooth. If time permits set aside 10 minutes. Roll dough out on a sheet baking paper to rectangular shape 10cm x 25cm.
2 Top half the dough with beetroot leaves(rocket), ricotta, basil, parsley, sun dried tomatoes and lemon rind. Season with salt and pepper and fold remaining dough over to seal, press edges together.
3 Heat a large frying pan over medium heat. Brush pastry well with oil, and cook gozleme for 8-10 minutes, turning often until pastry is golden and crisp.
4 Meanwhile, add lemon to hot pan, cut side down and cook 3 minutes until warmed through and charred. Cut gozleme in half and serve with lemon.
