Text 23738, 100 rader
Skriven 2015-02-06 23:31:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23717 av Janis Kracht (1:261/38.0)
Ärende: Re: New Toy on the way 1
================================
 -=> On 02-06-15  10:34,  Janis Kracht <=-
 -=> spoke to Michael Loo about New Toy on the way 171 <=-
 JK> I have here in the house dead Kitchenaids from years past:  The first
 JK> one Ron  bought me in the early 80's, that was a K45.  That one 
 JK> lasted a long time, perhaps 20+ years? It was made by 
 JK> Hobart (before they changed the brand to Kitchenaid). That 
 JK> one only works at the first 3 low speeds.  Next was the KA 
 JK> Professional, which started losing it's head as I described 
 JK> earlier, perhaps after 5 years or something like that.  I 
 JK> bought a used KA K45 on Ebay, and that one lasted for about 
 JK> 6 months and then died Lol... So the move to Bosch was me 
 JK> saying I've had it with Kitchenaid (grin).

And you still have these dead and dying machines WHY?  Sentimental?
Pack Rat?  Salvage for spare parts?  Inquiring minds want to know :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanakopita Nistisimi (Lenten Spinach Pie)
 Categories: Appetizer, Main dish, Greek, Vegetarian, Vegan
      Yield: 8 servings
 
      1 lb Curly endive
      3 lb Fresh bulk spinach
           -washed, large stems removed
      3 bn Large scallions
           - white and green chopped
           - together
      5 tb Fruity olive oil
      1    Lemon
  1 1/2 c  Finely chopped fresh dill
      1 ts Salt
           Freshly ground black pepper
      1 tb Rice or cracked wheat

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
           Extra flour for rolling
      1 ts Sea salt
      1 ts Baking powder
      5 tb Olive oil (about)
      1 tb Sesame seeds
 
  Start by making the pastry.  Sift the flour with the salt and baking
  powder. Mix in about 6 tablespoons water, a little at a time, until
  the dough is gooey, but not wet.  Add 1 tablespoon olive oil, plus
  another teaspoonful, and a little more flour, if needed, to make a
  cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
  elastic.  Cover it and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the vegetable
  will cook in the same time.  Steam the spinach and endive together in
  a large pan, in the water clinging to the leaves, plus just an extra
  1/2 cup. Turn the leaves over occasionally, so they wilt evenly.
  When they are wilted, but not mushy, drain them in a colander,
  pressing firmly with the back of a wooden spoon to remove as much
  excess liquid as possible. (Reserve the liquid for use in soup, or
  drink with a squeeze of lemon juice, as the Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely soft.
  Add a few tablespoons of water if they stick to the pan.  Roughly
  chop the cooked spinach and curly endive and finely grate the zest
  from the lemon. Then toss the cooked vegetables with the scallions,
  parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
  pepper, adding 3 tablespoons olive oil. Set aside until you are ready
  to fill the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches
  deep and about 2-quart capacity and brush the inside with oil.
  Divide the pastry into two unequal parts, and then again into halves.
  On a floured surface roll out one of the larger pieces of pastry.
  This should be large enough to line the dish, coming up and over the
  sides - this should make it very thin.  Fit it into the baking dish
  and brush it with olive oil. Do the same with the second piece of
  pastry, placing it on top of the first, and brush again with olive
  oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
  soak up excess juices, and fill with the spinach and herb mixture.
  Roll out the remaining two pieces of pastry, separately, to fit the
  top of the dish.  Place the first on top of the spinach, brush with
  olive oil, then place the second on top of that.  Prick the pastry
  with a fork in an attractive pattern and brush the entire top with
  olive oil.  Sprinkle with sesame seeds.  Bake in an oven preheated to
  350 F for 45-50 minutes, until golden brown.
  
                  Source: Recipes from a Greek Island - by Susie Jacobs
                  ISBN: 0-671-74531-X
                  Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


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