Baniza!

This lovely (yet steamy) picture of Baniza is making my mouth water! I wish I was at home cooking! I've mentioned once before on this blog (see Wild Rice Risotto) our Bulgarian friends, Slavy and Yanko. This is one of Slavy's many great dishes that she makes when we go over to their house for dinner. She's brought this one to work as well and it is always met with a warm reception. And for good reason! This phyllo, yogurt and feta concoction is fabulous! I'm so happy that I now have this recipe, I know you will enjoy it too. Slavy doesn't measure for this one, so I hope my measurements are clear and work out for you. You can always email or post any questions.

Baniza

• 1 pkg phyllo pastry (found in the frozen foods aisle)
• 4-5 eggs, well beaten
• 1 egg, beaten, to brush on top
• 1 1/2-2 cups feta, crumbled
• 1/2 cup or so of plain yogurt
• 1 cup oil (Slavy uses Canola, I think I would use Olive - if not butter!! ha!)

Open up your package of phyllo and open it out so all sheets are stacked and flat.

1. Incorporate the crumbled feta and yogurt into the beaten eggs. Sprinkle a scant 1/4 or so of the egg/feta/yogurt mixture all over the top of the phyllo, followed by a tbsp or 2 of oil. It's ok if not every bit of phyllo is covered, just sprinkle it on and then quickly brush it around with the back of a spoon.
2. Take the two top pieces of phyllo and roll it up - start from the longest side - to form a log. Coil this is up, and place in the middle of the pan. Slavy has this awesome, large pan (featured above in the picture) that she got in Bulgaria. I plan to use my large skillet that is oven proof since I don't have a pan as large as hers. Alternatively, you could cut this recipe in half and use a pie plate. If you look at the picture you can see how it is coiled up.
3. Repeat step 2, coiling the next piece around the centre piece, until the pan is full. If you have leftover phyllo you can always freeze it for another use.
4. Preheat oven to 350° and brush one beaten egg over top of completed baniza to get it golden brown.
5. Bake for 10 minutes uncovered. Cover with foil and bake for another 15-20 minutes until the bottom of the baniza is golden brown. (If unsure, carefully lift one side with a spatula to check).
6. Cut into wedges, serve family style (aka: still in the pan!) and enjoy!

Some variations:

• Use cinnamon, a little sugar, butter and cream cheese or mascarpone for a dessert version.
• Add berries, bananas, apples or pears (but don't use too many).
• Keep it savoury but use a different kind of cheese, add herbs or add some kick with a few chopped up chiles.

Thank you Slavy for sharing this wonderful recipe with us!!!

Banana Cake

Ah, bananas....a definite favourite of mine!

I usually eat bananas for breakfast or have them for dessert with a little fresh lemon squeezed over top. But, since it's my birthday today I'm going to share a deliciously delectable way to use bananas, and I'm Not counting the calories!

Quick Toasted Banana Cake w/ Banana Cinnamon Topping

For 2

This recipe calls for banana bread, but by the time you put all this together it really is more of a cake!

• 2 large pieces banana bread (I used banana nut bread), you can use your favourite, cut into thick slices, think of cake-size pieces when you cut it.


• 6 small or 4 large ripe bananas, cut into small pieces


• 4 tsp cinnamon, or more to taste


• 2 tsp vanilla


• 1/4 cup cream


• 2 tbsp olive oil


• 2 tbsp butter


• chopped walnuts, hazelnuts or pecans (optional)

1. Over medium heat, heat olive oil and butter in a large non-stick skillet.


2. Add banana pieces, cook for 6-8 minutes, or until the banana starts to fall apart and gets really soft.


3. In the meantime lightly toast your banana bread in the toaster or in the oven.


4. Add vanilla and cinnmon and let it bubble for a minute or so, stirring to combine well.


5. Turn the heat down a couple notches and add cream, stirring to combine well.


6. Place toasted banana bread on a plate and top with banana cream mixture. To set your tastebuds ablaze, add a dollop of whipped cream and sprinkle with nuts.


7. Serve and enjoy!!

p.s. sorry for lag between posts, I have quite a few pictures of food I've made, they're just still on our camera!! Percy...hint! hint!

Squash and Sweet Potato Casserole

Sweet Squash.

Instead of pining over the loss of summer veggies and fruits for another year, welcome autumn by embracing (and eating of course!) what's in season.
It's a wonderful time of the year to have your pick of a variety of squashes. I always love picking one out - so many different shapes, colours and uses. Here's one use that you're sure to enjoy:



















Squash and Sweet Potato Bake:

• 1 large butternut squash
• 2 medium to large sized sweet potatoes (so, if you use a smaller squash, just reduce the amount of sweet potato - you're aiming for more or less equal quantities of each. Also, if you make a smaller quantity you may want to reduce the amount of onion.)
• 1 large onion, diced
• 1 tbsp butter or extra virgin olive oil
• salt and pepper

Preheat oven to 350°- 375°

Cut the butternut squash in half, lengthwise. Scoop out the seeds and lay the halves on a baking pan. Cut the sweet potatoes in half, lengthwise, lay on baking pan.

Bake squash and sweet potato for a half an hour to 45 minutes, or until tender when pierced with a fork. Remove from oven, let cool until you can handle.

Meanwhile, briefly sauté the diced onion in a pan with butter or olive oil over medium-high heat until translucent.

Scoop out flesh of both squash and sweet potato and mash up with fork or potato masher. Stir in sautéed onions. Spread into a casserole dish and heat at 350° for about half and hour, or until heated through.

Enjoy!