I attempted to make my own Fillo Pastry by following the advice of Theo Kalogeracos. I was given his book sometime ago and i have made reference to it a few times to date. On this occasion it was for his version of Fillo Pastry and whilst I don't think I got it to standard of Theo in terms of thinness I think I did ok for my first ever attempt. It was challenging to get it paper thin without question and I was tempted to put it through the pasta maker but i resisted however I think you could do so quite easily and get a good result. Keeping it the right shape was challenging as a result. Theo does clearly acknowledge this in his instructions - "it takes a lot of practice and its not as simple as rolling ordinary pastry" In other words he says "you don't become Super Yaya overnight!" Ain't that the truth. None the less I can say I have attempted it and will do so again as it was enjoyed immensely in the form of Spanakopita and also with the knowledge that it was made from spelt flour. Would do it all over again for sure.


Fillo Pastry
adapted from Theo Kalogeracos
approx 6 sheets

500g spelt four (white or wholemeal)
25ml white wine vinegar
50ml cold pressed virgin olive oil
1 tspn fine sea salt
300ml cold water
1 tblspn butter
1 - 2 cups extra flour for dusting

Combine all the ingredients (except the dusting flour) in a bowl and mix until it comes together
Knead for 10mins or until a smooth dough ball is formed
Roll the dough ball in extra flour, place in a clean bowl, cover with cling wrap and refrigerate for an hour
Remove the dough from the fridge and cut in six even pieces
Knead each piece into a ball
Sprinkle dusting flour over the bench and start rolling one ball at a time using a rolling pin
Roll the dough out one way and, when it is thin, turn it clockwise and roll it the other way
Repeat rolling until the dough is as thin as paper
Place each sheet to one side to air dry and lightly dust both sides with extra flour


Note:
I am generally not very good at sticking to a recipe and the above spanakopita is just another example. Whilst I used the Food Safari recipe as a guide I amped up the nutmeg to my liking and cooked off the spinach mix beforehand to save the risk of a soggy wet spanakopita. I also added some roasted artichokes for something to try. In addition to this I didn't brush my sheets of fillo with butter rather preferring to use egg as a wash to ensure a golden finish.

I recently attended a cooking class at the Buderim Ginger Cooking School My participation in this course has certainly not turned me into an italian masterchef but I did gain something really practical and valuable cooking advice by doing so. The thing I love about pasta is the minimal number of ingredients needed to create something delicious. My boys love getting involved in the process as well (even if it is as dough eaters). This is my first attempt at using spelt flour and I was happy with the outcome indeed. I made lasagne sheets however you could create any type pasta type you like based on this recipe and your pasta machine applications.



Pasta (Adapted from the Buderim Ginger Cooking School)

500 grams white spelt flour
4 eggs

To make:

To make the pasta, mound the four on a work surface or in a large bowl
Make a well in the centre
Break the eggs into the well and whisk with your fingers (you can used a fork if you want to)
incorporating the flour as you do so
You may need to add a little chilled water (1/4 tpsn at a time to make a loosely massed dough
When the flour and eggs are thoroughly combined, turn the dough onto a lightly floured surface (the dough should be pliable and dry to touch)
Cover with a tea towel and let rest for 20 mins
Cut the dough into manageable pieces and work the dough through the rollers of a pasta machine, making the settings smaller each time until the dough is smooth and elastic and slightly glossy in appearance and not to thick.

* one thing i did learn is to use cornflour to dust the prepared pasta rather than your regular flour. This will avoid a gluggy mess when cooking it and ensure that the cooking water will remain relatively clean as a result.

I wrestled with a young coconut and a hacksaw yesterday to reveal the pure delight from within. The milk was clean and crisp with a subtle flavour and the flesh was as white as snow. Just how they say they should be. The boys drank most of the milk from within and as for the flesh, well the word "more" was constant. Needless to say my plans for the coconut milk and meat were abandoned so i guess I will just have to buy another coconut and get the hacksaw out again. There has to be an easier way?

In our household Friday night is all about Pizza. So casual and easy to share on the back patio as the birds fly home to their nests and the sun goes down on another day and another working week.

A little tip - pizza bases can be made in advance, they can be frozen and thawed when ready to use if that is more convenient.

Asparagus, Sundried Tomato and Goats Cheese Pizza
Serves 4

Basic Spelt Pizza Base

375g white or wholemeal spelt flour (i have used half and half before)
1 tspn honey
1 tspn dried yeast
1 tsp salt
1 1/2 tbspn olive oil
225 ml very warm water

Place half the flour, honey, yeast and salt in bowl of a stand mixer and set aside
Comine olive oil and warm water
With the paddle attachment, slowly stir the water and oil mixture into the flour until well combined
Mix in the remaining flour

Change to the dough hook attachment and knead on low for 4 - 5 mins, until the dough comes together as a ball and is smooth and elastic.
If not using a stand mixer, turn the dough onto a lightly floured surface and knead by hand for 10mins

Place the dough into a lightly oiled blow and cover with clean cloth
Set aside in a warm spot until the dough has doubled in size

Once dough has rise, use a sharp knife to divide into 3 portions
Shape each into a ball and flatten into a disc
Using your fingers or a rolling pin if you wish, stretch out each disc to a size that suits you.

Topping

Tomato sauce for base -

(you can mix up a quick one by reducing down a handful of roughly chopped tomatoes with a couple of garlic cloves, any herbs you may have that need to be used up in the fridge, splash of white wine, salt and pepper for seasoning)

1 bunch of asparagus with woody ends removed
large scoop of sun dried tomatoes
45g goats cheese
1 large ball buffalo mozarella

Preheat your pizza stone in an oven to 225 - 250 degrees celcius
After rolling out pizza base spread tomato sauce evenly over the top
Place the asparagus on top of the base and crumble the goats cheese over
Carefully place the pizza on the pre heated pizza stone and pop into the oven for 10 mins -

(i like to prepare my pizza on a piece of glad bake and also bake the pizza on the glad bake on the stone. It makes it easy to transfer the pizza to the stone and is safer as well)

After 10 mins has elapsed add the sundried tomatoes and continue to cook for another 5 mins or until the base is crispy and some colouring is visible

(i add the tomato's after otherwise they burn to a crisp)

Remove the pizza from the oven and top with shredded buffalo mozarella
Serve with a side of salad