Name: Feta cheese, pesto and pine nut plum- cake.
Yield: 8
Ingredients: 6.3 oz all purpose flour; 1.7 oz basil pesto; 3.5 oz grated Parmesan; 7 oz feta cheese in cubes; 3.5 oz milk; 1.5 oz pine nuts; 3 eggs; 4 tabsp canola oil; 1 bag baking powder

Feta cheese, pesto and pine nut plum- cake.

Servings

Ingredients

Servings

Ingredients

Instructions

Sift flour and baking powder, set aside. In a bowl whisk eggs, oil and milk with Parmesan. Agg this mixture to flour avoiding lumps.
Add feta cubes, half the pine nuts ( you can toast them a little in a pan before if you like) and spoonfuls of pesto. Do not overmix as pesto must creates blots.
Pour everything in a plum- cake pan, add the rest of pine nuts on top and bake for 25- 30 minutes in already hot oven at 356°F. Wait until cold before slicing it.

Recipe Notes

You can freeze this plum- cake, just few minutes in the oven after defrosting to have it as good as fresh.

Katmer Poğaça, Turkish layered bread.

Servings

Ingredients

Servings

Ingredients

Instructions

Dissolve yeast in part of the milk/ water, mix flour, canola oil, milk or water, salt,dissolved yeast and sugar by hand or with a mixer until you have a smooth loaf.
Let it rise covered in a warm place until it double.
Divide the loaf in 8 pieces.
Spread each part with a rollpin as thin as possible, round shaped, brush every disk and put on top layer after layer.
Spread again as round as possible with the rollpin.
Cut this disk in 8 triangles, close them like croissants, fill them if you want.
Brush them with milk or water and let them rise again for 30 minutes.
Bake in pre-heated oven at 390°F, lowered immediately it at 350°F when you put bread inside. Bake for about 20 minutes or until gold.