Some exciting news: I am heading to Amsterdam this week! I’m currently sitting on an A330 headed from Sydney to Hong Kong, with a whole middle exit row to myself (legroom!) having just eaten a pretty average ravioli cheese bomb for dinner and watched three movies in a row – Grand Piano, Divergent and Winter’s Tale. All reasonably watchable, but none likely to win my favourite movie of the year award. I secretly enjoy long haul flights, as I can enjoy uninterrupted time alone, free from any distractions, and have a guilt-free mini movie-athon. It also helps that I’m not flying cattle class.
I’ll be in Amsterdam for just over three weeks, doing some consulting work for my old law firm, and hopefully enjoying the European summer. It is hard to believe it has been three years since we moved back to Australia, after living in Amsterdam for almost six years – time has just flown by. There is something about summer in Amsterdam which I miss so much: the long hours of daylight stretching into the evening, the ability of the Dutch to make the most of the warm weather whether it be sunbaking in the Vondelpark, outdoor concerts or out enjoying a few wines in any available outside space – boats, terraces and rooftops alike, or the general happiness, openness and buzzing tunes that descend on the city during the warmer months. I’m very much looking forward to being back for a couple of weeks to soak it all up and catch up with some friends and family. And I’m really looking forward to getting around by bike again!
The recipe below is a bit of a quickie I whipped up last week, because these gozleme (flatbreads) are my favourite snack to eat at the markets and we have also made them a couple of times lately with OzHarvest . While on the topic of OzHarvest, those of you in Sydney should get down to Martin Place on Monday 21st July for a free lunch as OzHarvest has teamed up with the UN to feed the masses and combat food waste with “Think.Eat.Save“. The lunch is being cooked by some amazing chefs with rescued food and there will be a great bunch of speakers talking about sustainability, food security and the $10 billion in food waste in Australia each year. The only downside of being in Amsterdam is that I don’t get to help out with it!
The dough recipe is from Cook Republic, with my adaptations and classic filling. Feel free to substitute any vegetable or cheese of your choice – mushrooms and goats cheese, or pumpkin, chilli and feta would also be great, as would the addition of some pine nuts or walnuts. We ate all of these for dinner one night, but they will serve 3-4 for lunch or dinner with some salad.
PS: This post was written earlier in the week, pre the MH17 crash. Shocked and horrified. My heart and thoughts go out to those families involved.
- 2 cups wholemeal flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon dry yeast
- 1/4 teaspoon celtic sea salt
- 3 tablespoons greek yoghurt
- 150-160mL water
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 large bunch of silverbeet or English spinach, washed and roughly chopped
- 1/2 bunch parsley, washed and roughly chopped
- 1/2 tablespoon dried chilli flakes
- 1 lemon, half zested and the other half cut into wedges
- 150-200g feta
- Salt and pepper, to taste
- Olive oil, for cooking
- Add flour, baking powder, dry yeast, sea salt, yoghurt and water to a bowl and mix well with a spoon until combined. The mixture will seem dry at first, but just keep mixing.
- Sprinkle flour onto your benchtop and turn out the mixture – knead for for 5-6 minutes until the mixture is elastic and doughy. Return to the bowl, cover and let sit in a warm space for at least 30 minutes until the dough expands in size.
- Sprinkle flour again on your benchtop and turn out the dough ball. Knead the olive oil into the dough until well combined, and then return the dough back to the bowl. Cover and let sit again for another 30 minutes.
- While the dough is resting, heat 1 tablespoon of olive oil in a frypan over medium heat. Add the garlic until it is sizzling, and then add in the spinach. Stir for a couple of minutes until the spinach wilts, then add the parsley, dried chill and lemon zest. Mix in, season with salt and pepper and then remove from the heat. Set aside and let cool. Crumble the feta into the bowl and mix well.
- Sprinkle flour onto your benchtop, and divide the dough into six pieces. Roll out the first piece of dough into a round as thin as possible. Spoon some of the spinach and feta mixture into the middle of the circle. Fold the side of the dough around the mixture to form a pocket. Repeat with the other pieces.
- Put a heavy based frypan over medium heat and add some olive oil. Add the flatbread into the saucepan and cook each side until browned (around 3-4 minutes each side). Serve with lemon wedges and a salad.