Potato strudel

 

16 sheets of phyllo pastry

about 1 kg of peeled potatoes

oil

salt

pepper

 

Grease a baking dish with oil or margarine. Grate the potatoes in a large bowl. Some potatoes are very watery when grated, squeeze the liquid with hands and discard. Season potatoes to taste. Then place 4 sheets of phyllo pastry one on top of the other, brushing each one with oil. Place one quarter of the grated and seasoned potatoes on the fourth sheet, roll tightly and brush with oil.

Makes 4 rolls.

Bake at medium temperature for about 40 minutes, or until golden brown.

 

A tasty variation of the potato strudel is to add 2-3 finely chopped  leeks (white parts only) sautéed briefly in a little oil to the grated potato mixture.

 

 

Rice strudel

 

16 sheets of phyllo pastry

2-3 cups of white rice

1 onion, thinly sliced

oil

salt

pepper

 

Grease a baking dish with oil or margarine. Wash the rice and cook in boiling salted water until soft. Sautee the onion lightly in a little oil and mix with the rice. Season with salt and pepper. Place 4 sheets of phyllo pastry one on top of the other and brush each one with oil. Place one quarter of the rice on the last sheet and roll tightly, securing the edges. Brush with oil. Makes four rolls. Bake at medium temperature for about 30 minutes, or until golden brown.

 

Thinly sliced leeks can be used instead of onions. Diced mushrooms are also a tasty addition – just sauté them together with the onion or leeks.

 

 

Leek strudel

 

16 sheets of phyllo pastry

6-8 leeks, sliced thinly

oil

salt

pepper

 

Grease a baking dish with oil and margarine. Sautee the leeks on a little oil. Season to taste.  Place 4 sheets of phyllo pastry one on top of the other, brushing each one with oil. Place one quarter of the leeks on the fourth sheet, roll tightly and brush with oil. Makes 4 rolls. Bake at medium temperature for about 30-40 minutes, or until golden brown.

 

 

Bean spread (or dip)

 

1 can of kidney beans (or 2 cups of cooked kidney, white or any other kind of beans)

1 garlic clove, diced

1 small onion, diced

1 teaspoon or more of horseradish

oil

vinegar

salt

pepper

chopped parsley

 

Place all ingredients in a blender and mix together at top speed. Use as a spread or dip for toast or crackers.

This dip can also be heated in microwave to serve as a sauce for boiled rice, in which case add a little more oil, vinegar and (optionally) horseradish – to make it thinner.

 

On a “no oil” day, omit the oil, but add more horseradish and vinegar. A spoon of “ajvar” (roasted pepper spread”) helps it to spread more easily.

 

 

Roast peppers

 

As many red peppers as will fit on a large baking dish

salt

oil

vinegar

3 cloves of garlic (or more, if desired)

 

Place peppers on baking dish and bake at a high temperature (about 420 F) until the skin starts to turn black. Take out of oven and turn the peppers over and bake until the other side starts turning black. When out of the oven, place a damp cloth over the peppers and wait for them to cool slightly. When they can be handled, peel the skins off, discard the seeds and cut lengthwise into strips. Garnish with slivered garlic, season with salt and add a little oil and vinegar. This all-time Serbian favourite works best with the “Shepherd” variety of peppers (available in late summer and fall), but the standard fleshy red pepper will do as well.

 

 

Ajvar (roast pepper spread)

 

10 red peppers

1 medium eggplant

oil

vinegar

salt

2 cloves garlic (optional)

 

 

Roast peppers and peel the skins off as in previous recipe. Roast the eggplant and peel skin off. Blend all the ingredients in blender.