Denmar Danish White Cheese & Zucchini Phyllo Pita

Denmar Danish White Cheese & Zucchini Phyllo Pita

Filling:

1 lb Denmar Danish White Cheese

2 eggs

2 small/medium zucchinis grated and drained

1/2 tsp salt

1/2 cup oil mixed with 5tbsp hot (not too hot) water

Also need:

egg wash (1 egg 2 tbsp water)

Preheat oven to 450 F. Crumble two Danish White Cheese blocks with a fork until resembles crumbled feta. Scramble two eggs and mix in with the cheese. Add salt and zucchini.

Mix water and oil in a small bowl, this will be phyllo wash. Oil bottom of the pan, place one sheet of phyllo with excess edges going over. Sprinkle generously but don't over soak with oil/water mixture, then place another phyllo sheet over, sprinkle again, and spread a layer of the filling. Repeat until you have 3 layers of cheese zucchini filling, and then top it with another two layers of phyllo sheets. Cut away the excess edges, and tuck the edges in nicely.

Ideally this would be better with homemade phyllo, but sometimes you just don't have the time :)

Oil the top lightly but evenly, especially the edges. With a sharp knife cut into squares and bake until golden brown. It will rise a little. At the very end brush with egg wash and bake another 3-5 minutes. Take out of the oven, cover lightly and let it set for 5-10 minutes before serving.

Cheat Ravioli (with wonton wrappers)

 

 

 

Love all things simple. Who doesn't? Not much time to cook and experiment lately, so I love quick recipes that are still at least semi-homemade :)

 

Filling:

1 medium bag of spinach

3-4 cloves of garlic

1/2 cup ricotta cheese

1/4 cup Parmesan/Romano grated cheese mix

salt and pepper to taste

(no need for exact measurements, just kind of off hand)

 

 I sautéed spinach (just until wilted), and drained it well. Then processed it in a food processor with remaining ingredients, just few spins ;)

That's it!

 

To assemble, brush the edges of wonton wrappers with water, place a little less than teaspoon of filling in center, and connect opposite corners. Using a fork secure the edges. Boil like any other pasta, until al dente and serve with your favorite sauce.

 

I don't have an after picture because it was late for pictures at dinner time. Perhaps next time I make them on a weekend and update this post, because I sure am making them again.

 

Lamington Cake Pops

Well, my family and friends love lamingtons, so I thought about making them into cake pops. Sure enough, people have already done it!! Well, great idea, indeed! Love 'em!

To make:

One recipe sponge cake, or your favorite sponge cake recipe.

Chocolate candy melt

Any kind of pudding, cream, frosting or whatever you like to combine the crumbs. I have used Dr.Oetker strawberry pudding made with about 1/3 cup less milk so it's thicker.

Desiccated coconut

Cool the cake, remove crust, and crumble it with your hands. Add pudding, or whatever you like to make a mixture that can be formed easily. Form balls and put a stick in each, dip them in chocolate candy melt, and then in coconut. Cool in fridge, and serve. Easy! :)

Chocolate Cupcakes with Chocolate Cream

Chocolate sour cream cupcake batter

Recipe adapted from Cupcakes! By Elinor Klivans

This batter produces a light, moist dark chocolate cupcake. As all good basic chocolate cupcakes should, these have flat tops, perfect for slathering with creamy fudge frosting They can also be swirled with a mound of marshmallow-like frosting, covered with peppermint icing, or filled with a generous amount of chocolate mousse.

Yield: Makes enough batter for 18 regular cupcakes, 12 big-top cupcakes, 12 extra-large cupcakes, or 60 mini-cupcakes

Prep time: About 10 Minutes

Ingredients

• 3 ounces unsweetened chocolate, chopped
• 1 cup unbleached all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• 1¼ cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup water

Directions

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.

* Baking temperature and times vary by oven, so make sure you don't over bake.

I baked mine at 375 F for about 20 min. I checked them about 13 min into baking with a toothpick.

For the cream I used one of my favorites, from Paganini cake recipe.

Chocolate Cream:5 egg yolks, and 1 whole egg
50 g/1.75 oz dark chocolate
150g/ 5.25 oz sugar
250g/ about 9 oz butter or margarine, unsalted

Mix egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. Cool down completely, and then add butter, or margarine cut into thin slices, and mix until smooth. Let it sit in the fridge until needed.

Great with morning coffee too :)