kitchenmagic3.com
Rolls filled with feta cheese
For 18 pieces:
dough:
350 g flour
1 packet baking powder
salt
2 eggs
150 ml yoghurt
2 tablespoons oil
filling:
250 g feta cheese
1 bunch of parsley
pepper
2 tablespoons yoghurt
topping:
1 egg yolk
preparation:
Chop parsley very fine. Stir all ingredients for filling together until you have a smooth cream.
Prepare a smooth dough and divide into 18 pieces (ca size of a walnut). Roll out dough to about 1/2 cm thickness. Spoon 1-2 teaspoon of filling on the dough and form a small roll (like ravioli). Cover with some egg yolk. Bake for about 20 minutes at 200 °C.
Tastes lukewarm.
Recipe by Christiane Franz
Moussaka
Serves 6:
ingredients for 6 persons:
2 onions
5 big tomatoes
2 cloves of garlic
500 g aubergines
1 tablespoons butter
400 g minced meat
250 ml dry white wine
1 bunch of parsley
salt, pepper
thyme, rosemary
2 tablespoons olive oil
50 g butter
4 tablespoons flour
750 ml milk
100 g feta
preparation:
Chop the peeled onions, peeled tomatoes and
garlic (very fine). Cut aubergines in slices. Roast the
chopped onions and minced meat with butter, pour white
wine onto. Add tomatoes, parsley, and garlic. Season with
salt, pepper, thyme and rosemary. Boil for 40 minutes.
Roast the sliced aubergines in oil. Prepare a bechamel
sauce with butter, flour and milk. Arrange alternately
layers of aubergines, bechamel sauce and meat in a
heat-resistant form, strew crumbs of feta on top and bake
in the preheated oven at 200 C for 30 minutes.
recipe by Monika Gober
credit Garlick, Ian
