Now I am back and at the moment there is lots of work to do in the garden: Harvest, preparing for winter, cutting bushes. After wrestling with the Wisteria (still trying to eat the garage), today I picked chard leaves (the chard is still doing well in the raised beds) and made some crisp rolls.
I used a fresh dough called Filo - nearly the same dough as for spring rolls. The only thing left to do after buying some Filo is to wrap things up.
I added a little salt, some chili flakes, pepper and 150 g crumbled greek Feta (white sheep milk cheese) and 1 tablespoon sesame seeds stirred and ready to go.
I put about 2 tablespoons filling on a triangled sheet of filo and wrapped it up into spring roll shape (ends tugged in) and set the roll on a baking sheet (brushed with oil)
I also brushed the rolls with a little oil and baked the rolls for about 20 minutes at 200 C.
They taste the best when still hot and crisp, right from the oven, but even cooled down (leftovers) are pretty tasty.
We had them together with some spicy curry made with green lentils, sweet potatoes, onions, carrots and bellpeppers. I simply cooked small lentils in broth until soft, diced the vegetables in smaller cubes and fried the dices in a little oil until a little roasted, added javanese curry powder, chili and the lentils with broth (just enough broth left to cover everything) and simmered until the vegetables were soft too. Spiced to taste with some soy sauce and worcester sauce too.
Afterwards I made a "milk shake" out of 3 nashis, peeled and cut into small slices and 1 banana, 1 small plain yoghurt and a little milk. I just purred the lot in a blender and sprinkled a little french 4-spice for serving.
I still have so many nashis, it is not that easy to eat them in time. Next week I hope my collegues will help me to get rid of them.