Doc V's Healthy Kitchen

I love the transition of an (almost) empty fridge followed by a weekly refill.   Certain basic ingredients are always available, such as  nuts, asian products, peanut butter, tahini, butter, parmesan etcetera.

Before making my weekly shopping list, I check what’s left ( don’t forget to check the storage now and again). Often there is enough to prepare one more meal.

This week a bunch of carrots, 2 cucumber and 3 sweet bell pepper seemed to be forgotten, so why not make a Middle Eastern dish wrapped up in filo pastry.

Clean and chop the carrots ( approximately 400-500 grams), the cucumber, 1 red onion, the usual 4 garlic cloves and the bell peppers.  Mix with 1 table spoon of olive oil, 2 teaspoons of cumin seeds, 1 teaspoon of baharat,  1/2 teaspoon of sea salt and 1/2 teaspoon of chili flakes. Spread on baking paper. Bake in the oven at 200° for 30 min. Stir halfway.

Allow to cool down. Add 1,5 table spoon of dried raisins, 1,5 table spoon of almond flakes, 125 grams of crumbled feta cheese and a leftoverof coconut milk. Mix, taste, add pepper, salt a a handful of chopped fresh parsley.

Spread some filo pastry in a small sized spring form. Brush each sheet with olive oil. Create overlap. Pour the vegetables in the spring form. Close the filo. Bake in the oven at 200° for 25-30 minutes. Cover if needed.

Chop the other cucumber. Mix with some salt. Put in a small colander and store in the fridge for 30 minutes. Mix 150 grams of yogurt  with 2 teaspoons of za’atar, a bit of sumak,  lemon juice, the cucumber,  pepper and salt ( taste first). Serve together. You can always add a green salad as a side dish.

Imagine what your fridge can offer.