Moussaka, Spanakopita, Spafidopsoma
Voici les recettes de la fin de semaine ! :)
Nous avons remplacé la feta et le pecorino (parmesan) par leurs versions végétaliennes expliquées dans cet article.
- Spanakopita : http://cuisinemoiunmouton.com/spanakopita/
Nous n’avons pas mis d’oeufs, nous avons remplacé la feta par la version vegan de cette recette et de la ricotta de cet autre article et le beurre par de la margarine.
- Spafidopsoma (pains aux raisin) : http://www.en-direct-dathenes.com/2017/03/les-stafidopsoma-des-petits-pains-aux-raisins-grecs.html
Nous avons remplacé le miel par du sirop d’érable.
//Here are the recipes of the week-end ! :)
Moussaka
Preparation Time : 20 minutes
Cooking Time : 1 hour
For 4 people
Ingredients :
Tomatoes : 1 kg
Fennels : 2
Eggplants : 2
Zucchinis : 2
Red peppers : 2
Onions : 2
Garlic : 2 cloves
Vegan feta : 200 g
Cilantro : 2 bouquets
Pine nuts : 10 g
Olive oil : 10 tablespoons
Basil leaves : 8
Salt and pepper
Preparation :
Step 1
Wash and drain the eggplants and zucchinis, chop them in the length. Put salt on them and let the water get out of them during 20 minutes in a strainer. Mop them and cook them in oil on a pan until they get golden, during 30 seconds on each side. Drain them with absorbent paper.
Step 2
Grill the peppers in the oven grill, until the skin is darker. Let them cool down then peel them, remove the seeds and cut them in strips. Dive the tomatoes during 30 seconds in boiling water in order to peel them easier then remove the seeds. Cut the tomatoes in 4.
Step 3
In a pan, heat up the oil and sauté the fennels during 10 minutes with the chopped onions and minced garlic.
Step 4
In a nonsticking pan, cook the pine nuts during 1 minutes over high heat to make them golden/ Rinse and remove the leaves of the cilantro. Drain and mix the cilantro with the pine nuts, oil, salt and pepper. Preheat the oven at 355°F.
Step 5
Put the eggplants’ and zucchinis’ slices at the bottom of an oven plate. Fill with half the tomatoes and add the fennels and peppers. Cover with crumbed vegan feta, zucchinis and eggplants. Add the remaining tomatoes and pour the cilantro sauce. Sprinkle vegan pecorino and put it in the oven during 30 minutes.
Step 6
Serve hot or warm, with basil decoration.
Spanakopita
Preparation Time : 20 minutes
Cooking Time : 30 minutes
For 4 people
Ingredients :
Phyllo dough : 12 pieces
Spinach : 300 g
Onion : 1
Vegan ricotta : 150 g
Vegan feta : 200 g
Margarine : 85 g
Garlic : 1 clove
Preparation :
Step 1
Wash then drain the spinach. Put them in a blender and chop them a little by pushing the button fast a few times.
Step 2
Chop the onion in small pieces and chop the garlic. Add them to the spinach, mix them together. Add the feta in small pieces and mix together. Add the ricotta and mix.
Step 3
Preheat the oven on 340°F.
Step 4
Melt the margarine.
Step 5
On the countertop, put one piece of phyllo dough and pour some margarine on it with a brush or a teaspoon.
Step 6
Put another piece of dough on top of the first one and add margarine too. Put another one on top and add margarine once more. Put a quarter of the spinach mix on top of the pieces and fold the spanakopita.
Step 7
Do the steps 5 & 6 three more times. Then, put everything on an oven trail and in the oven during 30 minutes, until the top is golden.
Step 8
Serve warm.
Stafidopsoma
For 12 brioches
Ingredients :
Baker’s yeast : 1 cube
Sugar : 1 tablespoon
Warm water : 120 mL
Flour : 4 tablespoons
Warm water : 240 mL
Oil : 60 mL
Sugar : 150 g
Salt : ½ teaspoon
Maple syrup : 1 tablespoon
Mahlepi : 1 teaspoon
Cinnamon : 1 teaspoon
Dried grapes : 250 g
Flour : 600 g
Preparation :
Step 1
In a small bowl, dissolve the yeast in 120 mL warm water and mix with 1 tablespoon of sugar and 4 tablespoons of flour. Cover and let it expand.
Step 2
Mix 240 mL warm water, oil, 150 g of sugar, salt, maple syrup, mahlepi and cinnamon, then add the yeast mix. Add slowly the 600 g of flour and knead.
Step 3
Add the grapes at the end. Knead until the dough is not sticky anymore. Add a little of flour if needed.
Step 4
Let it stand until the dough expanded. It should be around 1 hour.
Step 5
Separate the dough in 12 equal parts. Form them into small long bread and place them next to each other on a oven trail covered with parchment paper.
Step 6
Let it expand and put in the oven at 355°F during 20 minutes.
