Waffle #2: Waffle-Mashed Potato

Irish make a waffle from potatoes in a waffle iron shape. It is also common in the UK, Australia, Canada, and the U.S.

"Waffle" cames from the Dutch word wafel < Middle Dutch wafele. 

Makes 4 Waffles prátaí (Irish)

Preheat the waffle maker

2 cups (260 g) prepared (gluten-free) stuffing

2 cups (260 g) prepared organic mashed potatoes

2 organic eggs, lightly beaten

1-2 Tbs. (15-30 g) (gluten-free) flour

prepared (gluten-dairy free) organic gravy

a  haon /ah hay-n/ 1. Mix the stuffing, mashed potatoes, eggs and 1 Tbs. (15 g) flour with cooking spray.

a dó /ah doh/ 2. Spoon the batter into the waffle maker.

a tri /ah tree/ 3. Cook 5-6 minutes or until the waffles are golden and crispy on the outside.

a ceathair /ah kah-her/ 4. Serve with the gravy.

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Hungarian Cold Stuffed Tomatoes

Great idea and quite different for appetizers or as a side-dish. Look at our other Hungarian recipes to serve with dinner.

Hidey Töltött paradicsom

Serve 2

2 firm organic red tomatoes per person, skinned

2 organic hard boiled eggs

4 ounces (100 g) (dairy-free) organic butter

spicy liver pâté

1/2 tsp. (2,25 ml) mustard

pinch of marjoram and garlic powder or a crushed clove of garlic

1. Cut the top off each tomatoes and scoop out the insides. Save the tops; use the inside in a salad.

2. Put the eggs, butter, liver pâté, mustard, marjoram and garlic into a blender and mix together well.

3. Stuff the tomatoes with the mixture and put the lids back on.

4. Serve chilled.

Options:

1. Stuff the tomatoes with meat salad or

2. with vegetable salad of cooked organic: greens, carrots, peas and celeriac (turnip-rooted celery) with a dressing.

Dressing:

1. Over very low heat, stir 

• 6 organic egg yolks
• 1 Tbs. (15 ml) mustard
• 2 Tbs. (30 g) organic sugar
• 3/4 pints (500 ml) organic sour cream or (dairy-free) yogurt

2. As soon as it beings to bubble, remove from the heat.

3. Add a little chopped organic: apple and cucumber.

Add Hungarian Spicy Ewe Cheese Spread on toast:
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Bite-size Börekler

These Middle Eastern and Mediterranean "patties" can be made larger if you like. They may have been invented in the the homeland of wheat, now Anatolian Province, Turkey. They must be good, since ancient Romans enjoyed them as early as 160 BCE.  Serve as a snack, small meal, or appetizers. Listed are two stuffing examples. 

Makes 18 börekler

Preheat oven to 425F (220C)

Be creative and try your own fillings, example: minced or diced lamb, ground meat; herbs: parsley, nutmeg, pomegranate juice, turmeric; caramelized onions; fried almonds; raisins; spinach, zucchini, leafy greens, eggplant; anise-flavored liquor, rosewater flavored marzipan; (sweet) potatoes, chickpeas, olives, yogurt...each are different and represent different national cuisines.

A. Pastry / hamur işi :

1 pound (500 g) all-butter puff pastry or phyllo (yulfka, filo, Greek: φύλλο "leaf") dough

1 large organic egg, beaten

B. Ricotta Filling / ricotta dolumu:

1/4 cup (60 g) each: organic cottage cheese and ricotta cheese 

2/3 cup (90 g) crumbled feta cheese

2 tsp. (10 g) unsalted melted butter

C. Pecorino Filling / pecorino dolumu:

3 1/2 Tbs. (50 g) ricotta cheese

2/3 cup (70 g) grated pecorino cheese

1/3 cup (50 g) grated cheddar cheese

1 organic leek, cut into 2-inch (5 cm) segments, blanched until tender and finely chopped (=3/4 cup / 80 g)

1 Tbs. (15 g) chopped parsley or 1 tsp. (5 g) dried

1/2 tsp. (2,5 g) black pepper

D. Seeds / tohumlar:

1 tsp. (5 g) each: nigella, sesame, yellow mustard, and caraway seeds

1/2 tsp (2,5 g) chile flakes

E. Preparation / hazırlık: 

i  /feet/    ç /ch/     ş /sh/    ı /open/ (Turkish)

bir 1. Roll out the pastry into two 12-inch (30 cm) squares each 1/8-inch (5 mm) thick.

iki 2. Place the pastry sheets on a parchment lined baking sheet. They can rest on top of each other with a sheet of parchment between them. 

 (a) Refrigerate for an hour.

üç 3. Place each set of filling ingredients in a separate bow.

dört 4. Mix and set aside

beş 5. Mix all the the seeds together in a bowl and set aside.

altı 6. Cut each pasty sheet into 4-inch (10 cm) squares = about 18 squares

yedi 7. Divide the first filling evenly among half of the squares.

 (a) Spoon it onto the center of each square.

sekis 8. Brush two adjacent edges of each square with egg and then fold the square in half to form a triangle

 (a) Push out an air and pinch the sides together firmly.

dokuz 9. Repeat with the remaining pastry squares and second filling.

on 10. Place on a parchment baking sheet and chill in the refrigerator for at least 15 minutes.

on bir 11. Brush the two short edges of each pastry with egg and dip these edges in the seed mix.

 (a) Tiny amount of seeds is all needed.

on iki 12. . Brush the top of each pastry with some egg, avoiding the seeds.

on üç 13.  Place them apart on the baking sheet.

on dört 14.  Bake for 15-17 minutes until golden brown all over.

on beş 15. Serve warm.

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Greek Stuffed Tomatoes and Peppers with Rice

Stuffed vegetables are severed all over Greece. Summer is the best time to enjoy fresh tomatoes and peppers, but any time of the year is great for us.

 γεμιστα

/yemista/

Serves 6

(2 stuffed vegetables per person)
Preheat the oven to 350F (175C)

6 large firm-ripe organic tomatoes

6 large organic bell peppers

4 Tbs. (60 ml) olive oil

4 large organic onions, finely chopped or grated (add the juice to the food)

1 cup (200 g) organic brown rice

2 or more chopped garlic cloves

1/3 cup (65 g) organic raisins

3/4 cup (160 ml) water

black pepper to taste

1/2 cup (100 g) each chopped fresh parsley and dill or 1/4 cup (50 g) dried 

1 cup (200 g) chopped fresh mint or 1/2 cup (100 g) dried 
slices of (dairy-free) goat cheese

Step I
1. Slice off the top of each tomato. Keep vegetable and cap together.

2. Scoop out the pulp. 

3. Pulse the pulp in a food processor. Set aside.
4. Close off the tops of the peppers.
 (a) Either leave the seeds and inner ribs or remove.
5. Heat 2 Tbs. (30 ml) oil in a skillet and sauté the onions about 10 minutes.
6. Add the rice, stir, cook 3-4 minutes.
7. Add the tomato pulp, garlic, raisins, and water. Reduce the heat, cover and simmer until the rice is softened but not cooked, and most of the liquid is absorbed, about 15-20 minutes.
8. Season with black pepper and toss in the herbs

Step II
1. Stuff the vegetables with rice filling. Put the tops back on.
2. Place in a baking pan and add about 1/4 cup (60 ml) of water to the pan.
3. Drizzle the remaining oil over the vegetables.
4. Bake until they are soft and the rice is cooked, 60-90 minutes.
5. Baste with pan juice during baking.
6. Before removing from the oven, place slice of goat cheese on top, recap and bake.
6. Serve hot or cold.

-modified Ikaria

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Vegetable Stuffing

Think out side the box and instead of stuffing just bell peppers, try stuffing: zucchini, yellow squash, eggplants, tomatoes, onions, or tomatoes!

Use room temperature vegetables, since they hollow out easier and less likely to crack. Try stuffing all these organic vegetables (4 each) for a meal.

Filling for 16 pieces

Prepare a day in advance

Preheat the oven to 350F (175C)

Filling:
1/4 cup (50 g) each: chopped green onion, and organic pine nuts
1/2 cup (100 g) cooked rice
3 Tbs. (45 ml) olive oil 
pinch or two of black pepper
3/4 cup (180 ml) organic lemon juice
1/4 cup (50 g) currants
1 Tbs. (15 g) chopped dill
1 cup (200 g) chopped parsley
3/4 cup (150 g) chopped organic tomatoes
2 Tbs. (30 g) fresh or 1 tsp. (4,5 g) dry mint
1/2 cup (120 ml) boiling water

1. Spread the pine nuts over a foil-lined baking sheet and toast for 5-7 minutes.
2. Combine the rice, 1/3 cup (80 ml) lemon juices and olive oil in a bowl. Mix well.
3. Add the currants, dill, parsley, tomatoes, both kinds of onions, and mint. Mix.
4. Cover and refrigerate overnight to allow the rice to expand.

Stuffing:
5. Stuff any vegetables for baking.
6. Stand them upright on a baking sheet. Do not bake the tomatoes, yet.
7. Combine 1/2 cup (120 ml) organic lemon juice, 2 Tbs. (30 ml) olive oil, and 1/2 cup (120 ml) boiling water in a bowl and mix well.
8. Pour around the vegetables in the pan.
9. Cover the pan with aluminum foil, seal around the edges.
10. Bake in the oven at 400F (200C) for about 40 minutes.
11. Add the stuffed tomatoes to the baked vegetables and continue for another 5 minutes.

13. Serve at room temperature.
14. Garnish with springs of parsley and lemon wedges.

-modified Classic Lebanese Cuisine

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