BSSC International Recipes by Lauren MARTIN https://padlet.com/martinlauren2/8v2waxcybm3r6gxt Staff favourites! en-us 2022-03-17 02:01:03 UTC 2022-03-25 01:50:09 UTC hello@padlet.com https://padlet.net/icons/png/1f961.png Homemade Gnocchi martinlauren2 https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2099155003 Be sure to make your gnocchi from scratch! Delicious. ]]> 2022-03-17 02:12:24 UTC https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2099155003 Fakes Lentil Soup https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2106241876 https://miakouppa.com/2016/11/17/fakies-lentil-soup/]]> 2022-03-21 22:19:08 UTC https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2106241876 Spinach and Ricotta Bourekas https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2109643810 Ingredients
2-3 garlic cloves
Chilli flakes to taste 
Baby spinach - 120g
Fresh basil - to taste
1/2 cup ricotta
1/2 cup Danish feta (~ 180g)
1/2 cup fresh grated parmigiano reggiano
Salt and pepper to taste  
Puff pastry sheets x 4
1 egg
Sesame seeds

Method
  1. Heat pan with olive oil
  2. Add garlic and chilli flakes and stir
  3. Add spinach and basil and cook until wilted 
  4. Remove wilted spinach and basic from heat. Allow to cool and chop up finely. 
  5. Crumble feta and mix feta, ricotta and Parmesan together in a bowl. 
  6. Season with salt and pepper (go easy on salt)
  7. Add chopped spinach and stir
  8. Cut puff pastry sheets into quarters
  9. Spoon mixture into centre of each square being careful not to overfill 
  10. Fold corners together to make a triangle 
  11. Press down edges with fork to seal
  12. Baste each bourek with egg wash and garnish with sesame seeds 
  13. Place onto baking paper lined trays
  14. Cook at 160 degrees fan forced for 15-20 mins or until golden brown 

Shalom! 
]]> 2022-03-23 13:02:08 UTC https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2109643810 Carrot & Yoghurt Dip damijanicmatti https://padlet.com/martinlauren2/8v2waxcybm3r6gxt/wish/2112779475 Ingredients
2 TBSP olive oil
4 medium carrots, peeled and grated
1/2 cup plain yogurt
2 TBSP fresh lemon juice
salt & pepper
1/4 tsp caraway seeds
1/8 tsp dried dill
optional - garlic
Own choice of dipping bread. 

Cooking instructions
1. Heat the oil in a skillet over medium-high heat. Add the grated carrot and cook, stirring often, until carrots soften, 7 to 8 minutes. Transfer carrots to a paper towel lined plate to drain and cool.

2. When the carrots are cool mix them together in a bowl with the yogurt, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with extra salt & pepper if necessary. Sprinkle the dill and caraway seeds on top. Serve with bread.

Add additional dips and extras as needed. 
Enjoy.
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