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.
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.
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.
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.