Friday, June 8, 2012

Vegetable Strudel

This recipe is a quick and easy way to use up any random veggies you've got in your crisper. It really only has three key ingredients, and it's cheaper, tastier and healthier than ordering takeout when you really cannot be bothered.

WARNING: it is extremely easy to eat the entire thing in one sitting. I know from experience. Proceed with caution.

- Vegetables in your crisper; seriously any veggies will do: my favourite combo is eggplant/aubergine, onions, cauliflower, mushrooms, and pepper. Yum.
- Phyllo/filo pastry: 3 or 6 sheets depending on how big you want your strudel to be.
- Cheese: any cheese you like; I use half-fat cheddar and mozzarella - once I even used Wensleydale & cranberry. Combinations make it extra flavourful!
- 3 tablespoons of good-for-you oil: extra virgin olive oil, rapeseed oil, groundnut oil or coconut oil (go read this blog if you want to find out why coco oil is crazy good for your bod)

That's it. That's all you need.

Sauté veggies in pan/pot
Admire deliciously cooked vegetables
Lay out your phyllo pastry sheets, layer with cheese of choice and brush with oil of choice 
Once veggies are done, set aside to cool for a few minutes (if you can wait) then place on phyllo sheets 
Wrap/fold phyllo sheets over each other until it resembles a log
Brush with oil of choice again, sprinkle on cayenne pepper for a fiery kick (optional) 
Bake for around 25 minutes at gas mark 6. Then eat. But not all of it, if you can help it!

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