Jamie Oliver’s cookbooks

The cookbooks of Jamie Oliver remain a wonderful source of inspiration. The last one my daughter Katrin gave me as a Christmas gift last year, to give me more inspiration for the following Christmas dinners. Not that I am already looking forward to next Christmas ( 😉 Sofie), but you cannot be too prepared. A cookbook has to grow on me, first a quick look, then a more thorough look with little pieces of paper to remind me where my favorites are. Certain books are in my kitchen for a few weeks, and breakfast has always been the perfect moment of the day to read recipes.
The vegan M’hencha (= snake in Moroccan) looked at me and inspired me for the following dish.
Cook 50 grams of barley (orzo in Italy). Chop 1 red onion, 4 garlic cloves, 1 spicy little pepper, 1 bell pepper, 1 eggplant (in cubes on salt, and drained after 30 mins). Fry the vegetables and add 300 grams of pumpkin meat (which I kept from the pumpkin of yesterday). Add 1 teaspoon of fennel seeds, 1 teaspoon of cumin seeds, 1 teaspoon of grinded coriander seeds. Bake and stir now and again until the vegetables are soft. Add a handful of chopped fresh coriander, 2 table spoons of dried raisins , chopped apricots and/or chopped dates. Add pepper and salt and the juice of ½ lemon.
Put three sheets of filo dough on a wet towel (a little overlapping). Brush some oil on the sheets. Create three layers. Spread the filling at the beginning of the longest side and make a long sausage (snake). Try to create a spiral (I will need some extra practice :-D). Cover the holes with some extra filo dough. Brush olive oil on the dough and put in the oven at 180° on a baking sheet. Bake for 40-50 mins.
Serve the m’hencha with a spicy tomato sauce and some salted Greek yoghurt.

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