It's been awhile since my last post. The last few months I was to lazy to write down the recipes and to edit the photos. At least I kept up with the photographing, so there is a great deal of material.
And now I try to work through my backlog. There is a lot to come.
I have this recipe from a magazine and it just took me a few years to actually try it out.
All in all I'm lease call pinit.js only once per page --> not really a big fan of the filling. The mint taste was just to much for me. And I'm unsure about the chickpeas. I never tried them before. They smell strange.
But I positively love the dough. Easy to make and tastes great. I already have some ideas for other fillings I could try out.
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Samosas with Shrimps
Dough
300 g flour1 1/4 tsp salt
6 g dry yeast
1 tbsp oil
3/4 cup cold water
1. Combine all the ingredients in a big bowl.
2. Use dough hooks on the hand mixer and mix everything for about 5 minutes.
3. Shape the dough to a ball, put it back in the bowl and sprinkle it with a little flour.
4. Cover the bowl with plastic wrap and a clean towel.
5. Let the dough raise for 6-7 hours.
Filling
100 g cauliflower1 scallion
3 tbsp sesame
120 g shrimps
1 bunch of parsley
3 leafs of mint
2 garlic cloves
1/2 lemon
100 g cooked chickpeas, tin
2 tbsp olive oil
1 tsp salt
1/8 tsp pepper flakes
1/4 tsp cumin
1/8 tsp pepper
1. Clean the cauliflower and cut it into really small florets.
2. Boil some water in a sauce pan and cook the cauliflower in it for about 2 minutes.
3. Pour it in a colander and leave it for later.
4. Toast the sesame without oil in a frying pan.
5. Wash and dry the shrimps and cut them into small pieces.
6. Mince the parsley and the mint.
7. Strip the garlic and it chop into rough pieces.
8. Squeeze the lemon and collect the juice.
9. Wash and dry the scallion and slice it into thin rings.
10. Put the chickpeas, the garlic, the oil, the lemon juice and 2 tbsp water in a bowl and blend it together.
11. Season the mash with the salt, the pepper flakes, the cumin and the pepper.
12. Add the sesame, the cauliflower, the shrimps, the scallion and the herbs and mix everything together.
To Assemble
1. Put baking parchment on a baking sheet. Slide the sheet in the middle rail of the oven and another sheet in the bottom rail. Pre-heat the oven with the sheets to 240°C/465°F.2. On a lightly floured surface roll out the dough until it's about 5 mm thin.
3. Cut the dough into squares with a side length of about 12 cm.
4. Put about 1 tbsp of the filling on the squares.
5. Brush some water along the edge of the squares and fold them into triangles. Squeeze the edge shut with a fork.
6. Prepare 1/3 cup of water.
7. Take out the hot baking sheet with the baking parchment and put the turnovers on it.
8. Put the sheet back into the oven.
9. Take the water and carefully tip it onto the sheet at the bottom. Close the oven door as quickly as you can, so the steam doesn't escape.
10. Bake it for 12-15 minutes.
11. Put the turnovers on a cooling rack for a few minutes.
