Vlaanderen leeft.
Ontdaan van alle schroom
Viel Johnny weer in slaap
Zijn kop al op haar schoot
Haar handen in zijn haar
Doorrookt tot op het bot
Zo zat als een patat
Zij zat en keek stil toe
Hoe hij z'n droom vergat
Tja, dacht Julien,
En dronk eens van zijn pint,
Die zijn niet goed bezig.
Neem dat maar van mij aan.
woensdag 9 mei 2007
dinsdag 1 mei 2007
How to make spanakopita.
This here, is what you'll need before staring:
1 kg (2.2lbs) spinach. I do recommend you to use fresh spinach, but frozen and thawed would probably work.
1 package frozen puff pastry or phyllo pastry - if you don't have this, there's no use starting. Really.
250g (1/2lb) Greek feta cheese - OK, don't use like ordinary Gouda, for that really would be awful.
1/2 stick of butter and some olive oil for frying - hmmm butter...
One onion, as much garlic as you like or not - sometimes bad breath should be worth it.
2-3 eggs (optional)
4-5 sprigs fresh dill (not optional - dill is totally cool)
Salt and pepper to taste
Here comes the cooking part:
Combine butter and olive oil in large heavy pan and fry onion and garlic until soft. Then you wash and drain the spinach and remove thick stalks (don't use soap to wahs the spinach!), then blanch for a minute or two in boiling water.
Add blanched spinach to your fine onion and garlic mix and cook for further 5 minutes or so. Spinach should be deep green colour, if it's red, it's not spinach and you've probably been fooled in your local grocery store. Stalks should be tender. Add eggs and dill. Crumble the feta into that pan of yours and stir well for a minute or two. Eggs should be cooked by then. Season with salt and pepper.
Butter baking pan. If using phyllo, separate sheets, and brush each sheet individually with melted butter. Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan. If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside. If making bite-sized pies cut squares approximately 2 1/12" square. If you happen to have sheets left, and feel creative, you can make little puppets.
Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl. Have a beer. The filling should not be too wet or the pastry gets mushy. It should also not be too dry or the pie is not juicy enough. This buttery, cheesy, spinachy liquid is lovely, and although some are quite capable of drinking it straight, you can also use it on mashed potatoes, as a soup base or anywhere else that seems appropriate, do not wash your hair with it, because you'll have to wash it again, afterwards and that's just a waste of time.
Put filling into pastry and bring edges up to enclose filling. (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle). Seal by crimping, tucking in, or any means that work. Score the top lightly, not enough to reach filling, and brush with egg. Bake in moderate oven until pastry is golden and done. Some like it hot, but cold is tasty too.
1 kg (2.2lbs) spinach. I do recommend you to use fresh spinach, but frozen and thawed would probably work.
1 package frozen puff pastry or phyllo pastry - if you don't have this, there's no use starting. Really.
250g (1/2lb) Greek feta cheese - OK, don't use like ordinary Gouda, for that really would be awful.
1/2 stick of butter and some olive oil for frying - hmmm butter...
One onion, as much garlic as you like or not - sometimes bad breath should be worth it.
2-3 eggs (optional)
4-5 sprigs fresh dill (not optional - dill is totally cool)
Salt and pepper to taste
Here comes the cooking part:
Combine butter and olive oil in large heavy pan and fry onion and garlic until soft. Then you wash and drain the spinach and remove thick stalks (don't use soap to wahs the spinach!), then blanch for a minute or two in boiling water.
Add blanched spinach to your fine onion and garlic mix and cook for further 5 minutes or so. Spinach should be deep green colour, if it's red, it's not spinach and you've probably been fooled in your local grocery store. Stalks should be tender. Add eggs and dill. Crumble the feta into that pan of yours and stir well for a minute or two. Eggs should be cooked by then. Season with salt and pepper.
Butter baking pan. If using phyllo, separate sheets, and brush each sheet individually with melted butter. Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan. If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside. If making bite-sized pies cut squares approximately 2 1/12" square. If you happen to have sheets left, and feel creative, you can make little puppets.
Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl. Have a beer. The filling should not be too wet or the pastry gets mushy. It should also not be too dry or the pie is not juicy enough. This buttery, cheesy, spinachy liquid is lovely, and although some are quite capable of drinking it straight, you can also use it on mashed potatoes, as a soup base or anywhere else that seems appropriate, do not wash your hair with it, because you'll have to wash it again, afterwards and that's just a waste of time.
Put filling into pastry and bring edges up to enclose filling. (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle). Seal by crimping, tucking in, or any means that work. Score the top lightly, not enough to reach filling, and brush with egg. Bake in moderate oven until pastry is golden and done. Some like it hot, but cold is tasty too.
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