Mushroom Quiche

 Dough

• 1 1/2 C flour
• 1 tsp baking powder
• 100 gr butter, cold, cut into small cubes
• 1/2 tsp salt
• 1 egg
• 1 Tbs water (if needed)

Place all the above ingredients into the food processor to prepare the dough. It can be prepared without food processor, too.

Ingredients

• 500 gr button mushrooms, cut into quarters or slices
• 2 Tbs oil
• 2 onions, chopped or thinly sliced
• 1 tsp salt
• a pinch of pepper
• 250 ml creme fraiche 15 % or 9 % cream cheese
• 2 eggs
• a pinch of nutmeg
• 2 C gruyere cheese, grated

Directions

1. Fit dough into a round or square pie pan. Make some holes with a fork.
2. Freeze the dough.
3. Before baking, place baking paper over frozen dough. Fill with dried beans.
4. Bake for about 15 minutes.
5. Remove from oven. Remove beans and baking paper.
6. Return to oven for about 10 more minutes.
7. Heat oil in a large saucepan. Cook onions. Add mushrooms and cook until all liquid has evaporated. Let the mixture cool.
8. Sprinkle 1/4 of the grated cheese over the bottom of the crust.
9. Spread cooled mushroom - onion mixture evenly.
10. Sprinkle 1/4 of the cheese over the mushroom mixture.
11. In a bowl whisk together cream cheese or cream, eggs, salt, pepper and nutmeg
12. Pour this mixture over mushrooms.
13. Sprinkle the remaining grated cheese over the top.
14. Bake on 190 C preheated oven for about 30 minutes.

Cheese Cookies

Ingredients

• 1/3 C oil
• 80 gr butter,  room temperature
• 1/3 C yogurt
• 2 eggs, for the dough
• 3 1/2 C - 4 C flour
• 1 package Baking Powder
• 1 C gruyere cheese, grated 
• 1 C Bulgarit cheese or other white cheese, grated
• 1/4 C fresh dill, chopped
• 1 tsp salt
• a pinch of pepper
• sesame seeds and black seeds for topping
• 1 egg, for topping

Directions

1. Make a dough with the ingredients mentioned above.
2. Place the dough in a bowl. Cover it. Let it rest for 1 hour in the refrigerator.
3. Roll the dough in a floured surface about 1/2 cm thick.
4. Cut with round disc.
5. Brush the cookies with beaten egg.
6. Sprinkle sesame and black seeds on top.
7. Bake at 180 C - 190 C preheated oven, until golden brown.
8. Store in airtight container.

Baked Macaroni

Ingredients

• 200 gr Casarecce pasta or elbow macaroni or any other kind of macaroni
• 250 gr button mushrooms, cut into quarters
• 1 large onion, chopped
• 2 Tbs oil
• 1 sour cream 9%
• 1 egg, beaten
• 1/2 tsp salt
• a pinch of pepper and paprika
• a pinch of nutmeg
• 1 C gruyere cheese, grated
• 1/2 C parmesan cheese, grated
• gruyere cheese for topping

Directions

1. Boil water in a large pot. Add 1 Tbs salt. Add pasta into boiling water.
2. Cook pasta to al dente. Almost firm, not soft.
3. Heat oil in a large saucepan. Cook onions, then add mushrooms. Stir and cook for a few minutes.
4. In a small bowl whisk egg with sour cream. Season with salt, pepper and nutmeg.
5. Add  cheeses. Pour the mixture over mushrooms. Mix well.
6. Pour the mushroom - cheese mixture over cooked pasta. Mix well.
7. Pour the pasta mixture into a baking dish or as seen below into individual silicon baking molds.
8. Top with grated cheese.
9. Bake in 190 C preheated oven for about 15 minutes.

Spinach Borek (Spinach Pastry)

Ingredients

• 1/2 packageTurkish yufka or 1/2 package phyllo
• 1 kg fresh spinach or 1 package frozen spinach
• 1 onion, chopped
• 2 C feta cheese, crumbled
• 1 C gruyere, parmesan or any other hard cheese, grated
• 2 Tbs oil
• 1 tsp salt
• a pinch of pepper
• 1/4 C oil for brushing dough

Ingredients for topping

• 3 eggs
• 1 C milk
• 1 yogurt
• sesame seeds

Directions for spinach filling

1. Squeeze frozen spinach and chop.
2. Cook onions in oil and add chopped spinach. Cook for a few minutes.
3. When it cools add cheese,salt and pepper. Stir well.
4. If you use fresh spinach, chop spinach. Add salt, pepper and  cheese.
5. Stir well.

Directions for borek

1. Oil a baking pan.
2. Take a sheet of phyllo or yufka. Cut phyllo in halves, yufka into quarters.
3. Brush the dough with oil. Put some filling on the long edge and roll up like a thick cigar to opposite end.
4. Start from the center of the pan and roll it like a snake.
5. Continue rolling each cigar around the previous one until the whole pan is filled.
6. Whisk milk, yogurt with eggs.
7. Pour the mixture over the borek.
8. Sprinkle sesame seeds.
9. Refrigerate it for some hours.
10. Preheat oven 190 C.
11. Bake borek for about 45 minutes, until brown on top and cooked from the bottom.

Note:The same borek you can prepare with cheese filling

Ingredients for potato - cheese filling

• 2 C potatoes, mashed
• 1 C feta cheese, crumbled
• 1 C gruyere cheese, grated
• 1/2 C parmesan cheese, grated
• 1 egg , beaten

Combine all the ingredients

Fritada de Calavasa ( Squash or Zucchini )

Ingredients

• 4 -5 medium zucchini, grated and salted with 1 tsp salt
• 1 onion, chopped
• 3 spring onions, chopped
• 1 carrot, grated (optional)
• 1/2 C  fresh parsley, dill and mint, chopped
• 1 tsp salt, a pinch of pepper and paprika
• 4 eggs
• 1/2 C flour or 2 medium potatoes, cooked and mashed or 2 slices of white bread, soaked (crust removed) and squeezed
• 4 Tbs oil
• 100 gr (1 C) gruyere (Swiss cheese), grated,  or bread crumbs for the top

Directions

1. Combine grated zucchini, chopped onion and 1 tsp salt. Leave it by side for 15 minutes.
2. Squeeze the mixture well with your hands. Or put the mixture into a cheese-cloth and squeeze, press with your hands. Try to remove all liquid. Put the mixture in a large bowl.
3. Add carrot (optional), parsley, dill, mint (a combination of all of them, or only one of them).
4. Add flour or mashed potatoes or bread.
5. Add the eggs one at a time (mix with a hand mixer if possible).
6. Pour the oil over the mixture, stirring well.
7. Optional, add half of the cheese. Mix well.
8. Pour the mixture into a greased baking dish.
9. Top with the other half of grated cheese or with bread crumbs.
10. Bake in 180 C preheated oven for about 30 minutes, until lightly brown.

Bogaca with Olives

Ingredients

• 2 eggs
• 1/2 C yogurt (1 yogurt)
• 1/2 C milk, room temperature
• 1/2 C oil
• 100 gr butter or margarine, room temperature
• 1 tsp salt
• About 5 C flour
• 1 Tbs dried yeast
• 1 - 1 1/2 C black or green olive rings, well drained
• 200 gr feta cheese, cut into small cubes (optional)
• 1 egg yolk + 1 Tbs milk, for brushing the top
• sesame or black seeds

Directions

1. Prepare a dough with the eggs, yogurt, milk, oil, butter, salt, flour and yeast.
2. The dough should be soft.
3. Place the dough in a large floured bowl. Cover the bowl with plastic wrap.
4. Let rest at room temperature for 1/2 hour.
5. Divide the dough into 45 - 50 pieces that you shape into wall-nut sized balls.
6. Flatten each ball on the palm of your hand.
7. Fill with 5-6 olive rings, and 2 small cubes of cheese(optional)
8. Fold them to give a half moon shape.
9. Arrange them evenly spread on a tray lined with baking paper.
10. Let them rest for 30 minutes.
11. Brush the tops with beaten egg yolk and milk.
12. Sprinkle with sesame seeds or black seeds.
13. Bake at 200 C preheated oven for about 30 minutes, or until golden brown.

Cauliflower Gratin

Ingredients

• 1 large cauliflower head, cut into medium florets
• 1 Lt milk
• 50 gr butter
• 50 gr flour
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of pepper
• 2 C gruyere (Swiss cheese), grated
• 1/2 C parmesan, grated 

Directions

1. Prepare a Beshamel sauce (white sauce)

• Melt butter in a medium saucepan, over medium heat. 
• Add flour, cook stirring for 1 minute or until bubbling. 
• Remove from heat. 
• Slowly add milk, whisking constantly until mixture is smooth. 
• Add salt, nutmeg and pepper. 
• Return to heat. Cook stirring with a wooden spoon until the sauce is thick. 
• Remove from heat. 
• Add 1/2 C gruyere and 1/2 C parmesan to the sauce. Mix well.

1. Cook the cauliflower florets in salted water for about 5 minutes, until tender but still crispy. 
2. Drain. Rinse with cold water. Drain well once more. 
3. Arrange the well drained cauliflower in a single layer in a baking dish.  
4. Pour the sauce over top.   

1. Sprinkle 1 1/2 C gruyere on top. 
2. Bake uncovered at 200 C for about 30 minutes, until light brown. 
3. Serve hot.

Burikitas

Ingredients for Dough

• 1 C oil
• 1 C yogurt
• 4 C flour
• 2 tsp baking powder
• 1 tsp salt
• 1 egg ( for the top )
• Sesame seeds, black seeds or grated cheese ( for the top )

Directions

1. Mix all the ingredients to receive a texture similar to a pie dough. ( You can use Food Processor )
2. Shape into walnut sized balls.
3. Knead each of them until smooth.
4. Roll each ball into flat oval shapes.
5. Fill each of them with full teaspoon of filling.
6. Fold them. Cut the outer edges with a cup or metal form to give half - moon shape.
7. Arrange them evenly spaced on a tray covered with baking paper.
8. Brush the top of the burekas with beaten egg.
9. Sprinkle with sesame seeds , black seeds or grated cheese.
10. Bake at 200 C for about 30 minutes or until golden brown.

FILLING

 Option 1  - POTATO FILLING

Ingredients

• 4 potatoes cooked and mashed
• 250 - 300 gr feta cheese, grated or crumbled
• 1 C parmesan or gruyere ( Swiss cheese ) , grated
• 2 eggs

Directions

1. In a mixing bowl combine mashed potatoes and cheese. Use a fork to mix the ingredients. Brake up large crumbles of feta cheese with the fork.
2. Add eggs one at a time mixing well.

Option 2  - EGGPLANT FILLING

Ingredients

• 1 large eggplant, peeled and cubed or grated
• 1 large onion
• 2 tomatoes, peeled and cut  - or 3 Tbs tomato paste
• 3 Tbs oil
• 1 tsp salt , a pinch of pepper, a pinch of paprika
• 50 gr parmesan, grated

Directions

1. Cook onion in oil until  light brown ( tranclucid ).
2. Add eggplant, tomatoes, salt, pepper, paprika 
3. Cover and simmer for about 30 minutes. Add water if needed.
4. Turn off heat when eggplant is cooked and there is no liquid.
5. Let it cool. Add grated parmesan. Mix well.

Parmesan Croquettes or Fondues (Belgian Specialty)

Ingredients

• 80 gr butter
• 80 gr flour = ( 3/4 C )
• 600 ml milk
• 2 eggs ( whites and yolks separated )
• 150 gr gruyere ( Swiss cheese ), grated= (1 1/2 C )
• 100 parmesan ( grated )=( 1 C )
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of black pepper
• 100 gr flour (to cover the croquettes)
• 150 gr bread crumbs

Directions

1. Make a bechamel sauce ( white sauce)   

• Melt butter in a medium saucepan over medium heat.
• Add flour, cook stirring for 1 minute or until bubbling.
• Remove from heat.
• Slowly add milk, whisking constantly until mixture is smooth.
• Return to heat. Cook stirring with a wooden spoon until sauce is very thick
• Remove from heat.

1. Stir in egg yolks, then gruyere, parmesan, salt, pepper and nutmeg

1. Spread the mixture in a well greased and floured rectangle pan or pyrex. 
2. Flatten it to receive approximatly 1.5 cm to 2 cm thickness.
3. Refrigerate it for at least 8 - 12 hours not covered.
4. After the resting time cut into 4 - 5 cm rectangles to form croquettes ( patties )

1. Toss croquettes in flour, shake away excess.
2. Dip croquettes in beaten egg whites, then bread crumbs.

1. Shallow- fry croquettes in hot oil in a large skillet, in batches of 5 - 6 croquettes each time (if not they may burst ).
2. Fry them until brown on each side, drain on absorbent paper.
3. Serve hot accompanied with quarters of lemon.

Sutlu Borek ( Cheese and milk borek)

Ingredients

• 3/4 package phylo
• 300 gr feta cheese, crumbled
• 150 gr gruyere cheese ( Swiss cheese)- or another hard cheese, grated
• 3 eggs
• 2 C milk
• 1 yogurt
• 4 Tbs oil

Directions

1. Beat eggs , add oil and milk. Mix well.
2. Grease a baking dish
3. Spread one sheet of phylo, pour a little of milk mixture, lay another layer of phylo, spread once more a little of  milk mixture.

1. Spread some cheese.
2. Lay another sheet of phylo, pour a little of the milk mixture and spread more cheese.
3. Repeat this procedure.

1. At the top you have to have 2 layers of phylo only.
2. When the phylo is finished pour all the milk mixture that remains.

1. Sprinkle sesame seeds and refrigerate the Borek (covered with plastic wrap)
2. The more it rests in the refrigerator the best it becomes.
3. Bake the borek in a 180 C  preheated oven for  about 45 minutes. Until brown.

Note: You can prepare the same Borek with Maroccan cigars dough as you see in the pictures.

Fritada de Prassa ( Leek Frittata)

Ingredients

• 3 C leeks (~1-1/2 kg leeks)
• 1-1/2 C mashed potatoes ( 2 potatoes) or 2 thick slices of white bread, soaked ( crusts removed)  and squeezed.
• 4 eggs
• 4  Tbs oil
• 1 tsp salt and a pinch of pepper
• ( Optional ) 1 C gruyere  (Swiss cheese) or other hard cheese, grated , or bread crumbs for the top

Directions

1. Wash, cut into small pieces and boil leeks.
2. Drain, squeeze to remove all water. You should receive about 3 C of leek.
3. Mix  leeks with other ingredients, adding  eggs one at a time. ( I do this with a hand mixer)
4. Pour the mixture into greased baking dish.
5. Top with grated cheese ( half of it you can add to the leek mixture). This is in case you use cheese.
6. If you don't use cheese, top with bread crumbs.
7. Bake in 180 C preheated oven for about 30 minutes, until lightly brown.

Spinach Fritada (Spinach Souffle)

Ingredients

• 1 kg. fresh spinach, stemmed, cooked, chopped and squeezed dry.
• 1 1/2 C mashed potatoes ( 2 potatoes ) or 2 thick slices of white bread, soaked ( crust removed ) and squeezed.
• 1 onion, chopped
• 4 Tbs oil
• 4 eggs
• ( Optional ) 1 C gruyere ( Swiss cheese )or other hard cheese, grated.
• 2 Tbs breadcrumbs, for topping, if you don't use cheese
• 1 tsp salt, a pinch of pepper.

Preparation

1. In a skillet cook onions until light brown with oil.
2. Put  spinach, mashed potatoes or squeezed bread, cooked onions, salt and pepper in a bowl. Mix well all the ingredients.  
3. Add  eggs one at a time stirring well. (optional - with a hand mixer)
4. Add half of the cheese  (only if you want to use cheese)               
5. Pour the mixture into a greased baking dish.
6. Top with bread crumbs, or with the rest of the cheese, if  you use cheese.
7. Bake in 180 C preheated oven for about 30 minutes, until golden brown.

Note: If you want you can increase the cheese quantity. You mix half of the cheese with the spinach and eggs. And half of it you use for the top.