After all my travelling around (yes there is more to come) I thought it is time to post a nice recipe for a relaxed brunch at home with your family. This is exactly what we did, having a relaxed week-end (apart from M who was someplace unknown together with his skat friends doing some guy things). We didn't do a lot, watched Top Gear, went outside for a geo cache, went to a concert ('Klassik ist cool' with the Heidelberg symphony orchestra), and enjoyed some bubble tea.
The concert was so so, but they were mainly featuring young artists, so there is hope :)
There were two really enjoyable pieces, one by Sascha Reckert on his self-designed glass harmonica, or to be more precise, a verrophone, which was more like a glass harp by the looks of it:
and the other was 'Passaqualia' by Johan Halvorsen, quite unknown to me, but superbly played on violin (Johannes Krampen) and violoncello (Pirkko Langer) [attention Battlestar Galactica watchers: you should have heard it, it is in the soundtrack for season 1]. What I didn't like was the 'looks' of the orchestra. To appear 'cool' they all appeared in ripped up jeans, as if this already would make the music cool. And I really hated the
We also enjoyed a bubble tea at the newly opened bubble tea shop in the Carré (a small shopping centre) in the heart of Heidelberg. Even the police like their bubble tea.
C had a soy chai latte with tapioca pearls:
But back to the recipe. When I went shopping for week-end I discovered something new in the deli counter of our super market, an all vegan yufka or rather phyllo dough:
so I had to try it (but mind there were quite some preservatives in it so I wouldn't buy it again), but anyway, you can make this recipe with any frozen or fresh yufka/phyllo dough. For the filling I made kind of a tofu scramble with spinach
and rolled it into the dough which I cut into rectangles. This is how much I got from the package (minus one that ruptured and didn't look all that nice with the filling oozing out)
And this is how they look from the inside:
1 package yufka/phyllo dough
250 g firm tofu
1 kg fresh spinach (or ca. 400 gr frozen spinach) if using fresh wash thoroughly, remove stems and cut in stripes
1 onion, diced
2 cloves garlic, pressed
2 tablespoons tomato paste
herb salt, freshly ground pepper
olive oil for frying
What to do:
Heat the olive oil in a frying pan, add the onion and garlic and fry until golden but still soft. Press tofu dry with a clean towel or paper towels and crumble it as you would do for tofu scramble. Add to the pan and fry for some minutes. Add the cumin, salt, pepper, and tomato paste and stir well. Add the spinach and simmer on low heat until everything is heated through.
Preheat the oven to 200° C. Cut the dough into rectangles, spoon the filling on one end (a good tablespoon full) and roll up. Brush with oil (for yufka) or water (for phyllo) and sprinkle with sesame seeds.
Bake for about 20 minutes until the rolls turn golden.