Gozleme

Do you know where to get the best Gozleme in Perth?... read on... for the best Gozleme, I've had so far... at the end of this post and if you know of any, do drop me a line...

I had my first bite, my first taste of Gozleme, eight years ago, at this particular Kebab shop near my place...
I would definitely order one whenever I happened to be in that shopping centre around lunch time... unfortunately the quality soon dwindle... Their Gozleme may have the look and shape ... but lacked of flavours, the filling was barely there... all I could taste was just the golden brown cooked dough with a tangy sourish taste of lemon...

H tasted that flat Gozleme... 'and never again  would I want to eat that piece of crap again...', H lamented.
Gozleme has become "the bad word" in his food-vocabulary... he wasn't interested...not even when I said 'I'll make some...' ...... He was so not in favour ...

My quest for a good Gozleme did not just die there... I have tried Gozlemes in many 'Kebab' shops... around Perth Northern, I have tried the one in Fremantle E-shed...
Most of the Gozlemes I tasted, couldn't match the one 8 years ago... I nearly gave up, thinking that perhaps that good Gozleme can only be achieved at home...still need to coax and convince that someone ...who I shall not mention here... again

All was not lost... I finally found the best Gozleme ... hers was the best! Judging by the long queue during lunch crowd, I wouldn't be far off if I'd say that... its the Real Deal...and surprisingly H agrees!!!...generous with the filling and quite sizeable too... 

If you are in Perth... do try out this Turkish treat in Harbour Town (opposite Lorna Jane)...

This is my version of Gozleme...superb for BBQ get together.

Wishing everyone who is celebrating… 

have a happy wonderful 

Eid~ul~Adha

&

Selamat Hari Raya Aidil Adha…

Lisa H._xox 

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Recipe (make about 12 pieces)
(adapted with changes AWW)

Click here to print

Dough

600g plain flour
1 teaspoon cooking salt
410ml warm water
2 tablespoon vegetable oil

Chicken Filling

500g chicken thigh - mince or chopped
2 tablespoon cumin - grounded
1 tablespoon vegetable oil
3 clove garlic - crushed
1/2 cup parsley - chopped
salt and pepper

Spinach and Feta filling

150g spinach roughly chopped
1/2 cup coarsely chopped mint
200g reduced fat feta cheese
1 cup mozarella cheese
1 cup of tasty cheese

Dough

1. Mix all the ingredients and knead into a smooth dough
2. Set aside and cover with damp cloth 
3. Let the dough rest.

Filling

1. Heat up the saute pan with 1 tablespoon of vegetable oil. 
2. Saute the garlic and spices until fragrant
3. Add chicken and stir and simmer until the chicken is cooked and liquid evaporate.
4. Season with salt and pepper
5. Stir in parsley
6. Set aside to cool
7. In another bowl, mix spinach, feta and mint.

Putting everything together...

1. Divide the dough into 12
2. Roll to 15cm by 15cm (approximately). Let the dough rest for 5 minutes ....if the dough seems a little bit elastic...
3. Divide the filling...and 
4. Spoon the chicken filling and fill up about half of the rolled dough (using imaginary line...fill up 7.5cm by 15 cm) 
5. top up with spinach and feta mix
6. Add about 1 dinner spoon of tasty cheese 
7. Add 1 dinner spoon of mozzarella cheese 
8. Carefully and gently fold the dough and crimp the edges.
9. Heat up the flat plate on the barbeque or skillet
10. Drizzle some oil
11. Place and cook the gozleme until it turn golden in colour.
12. Flip over
13. Serve immediately with lemon wedges

Oreo Peanut Butter Pie

**Warning:**
This post is not suitable for the faint hearted when it comes to dessert and for those who are watching what they eat... 
Click away now... 
...don't say I did not warn you....

You deserve a pat on your back for being 'BRAVE' ...to continue reading...

It all started with... My car and its routine checkup...

Appointment booked and I thought...hmmm why not make it a 'Day out' for me and spend sometime in the library...so off to library, I went after dropping off my car, early one Friday morning.
I had at least 4 hours to kill....
Chose the best spot and plonked myself next to the 'Cookbook' shelf plus some old magazines to browse...
Books after books and magazines too...hey for once .. I was in NO rush and not bothered about the ticking clock

Whilst flipping the magazines... this gorgeous looking pie sprung on and was staring at me in the eye...
My heart was telling me..'Flip away...move on...' but I was hypnotised... gazed fixed onto the image... my fingers refused to flip the page...*sigh*  I succumbed to temptation...
... did what a decent 'sweet tooth, dessert' crazy woman would do...put pen and paper to work then start walking towards the nearby grocery stores...

With every steps, I took...

Guilt was telling me to make a 'U-turn' and head back to the library... but Glut  was encouragingly sweet...

Finally I took the mid way... Glut could be satiated and Guilt was happy with the changes made..
and ....the taste~...out of this world...

Heavenly...

If you are DARING (unlike me...chicken!!!) and would love to try the full version of the Pie...
Click here to see TRISH DESEINE's recipe

Recipe (makes 4)
adapted with changes from Delicious Magazine May 2012

Click here for Printable Recipe

Crust

10 oreo biscuits
35g butter

Filling

8 tablespoon Kraft Whipped Peanut butter

Dark/ White Chocolate topping

50g dark chocolate

50g butter

50g white chocolate (optional)

1. Finely crushed oreos using food processor.
2. Melt 35g butter and mix well with crushed oreos.
3. Press onto the bottom and sides of 4 x 8cm loose bottom tart pan.
4. Refrigerate for 1 hour.
5. Spoon 2 tablespoons of Kraft whipped Peanut Butter in each tart case.
6. Melt chocolate with 25g butter (dark and white separately) using double boil method.
7. Using a non wooden spoon, stir until the chocolate mixture melt, smooth and shiny.
8. Spread either dark, white or combine the two over peanut butter.
9. Sprinkle some seasalt.
10. Refrigerate for at least 1 hour before serving.
    
    

    LisaH..._xox

    
    

No Recipe...Sharing News and Spring Cleaning

I have some great news to share... 'Yours Truly' is featured in this month Kunang2 magazine

Photos courtesy from my sister and niece...

Check out my exclusive interviews...

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Nuff said... back to reality...

I have no food or recipes to share on this post...
I am carrying out 'Spring cleaning' in my virtual kitchen here...

Notice my new header?
....and my favicon?
that was what I have been trying to do...
I am not a computer savvy person... please excuse any hiccups now and then ...I will try my very best to accelerate my 'tortoise' speed to get things sorted out....

At the same time, I am introducing a printable recipe ...  many has written requesting for recipes. I have some success after suffering 2 days of massive headache attack.. and drowning some Paracetamol  (due my 2 fingers typing skills, I will only start from next post onwards ...)

Since I am cleaning my virtual kitchen... my 'Real' kitchen needs its 'Spring Cleaning' too...
Winter is the time when I'd do a lot of baking, roasting and grilling... One look inside my oven, you'll see a tell tale of the oven been used to the max... with grease blackened, oil stained on the glass door and splatter everywhere...
Eventhough I have a Pyrolytic Oven (click here), with just one function, I can have a cleaned oven but I am not comfortable to use Pyrolytic...I can be a Clumsy Lisa and cause further damage. Not keen to use chemical either...
So what did I use?
.... the old wives' tale ~ Baking soda and Lemon...
it worked wonder...either spray the surfaces or rub the walls with lemon...and sprinkle with baking soda ... leave it for a good 10 to 20 minutes (or more) use a soft scrub (use for cleaning and washing the non-stick pan)... and voila !!!

Cleaned Oven ...

Have a wonderful weekend...

Lisa H._xox