Khachapuri (Georgian cheese bread)

So this was nice.

Something popped up my social media feed the other day, and I thought I would give it a try. The results, while not perfect, were very pleasing. This is not exactly authentic khachapuri, as it's somewhat difficult to get sulguni in Strasbourg. Nevertheless, we enjoyed the meal.

The original recipe was very quick and simple, but after a little bit of research, I found a recipe on the New York Times' website that suggests using fresh goat's cheese as part of the cheese substitute. I reckon the fragrance and taste of the goat's cheese would work well, so I would include that next time. Full disclosure: I also used a bread machine for the kneading, and probably added in too much flour. As my grandmother once told me, when asking her for quantities: put in just enough, but not too much. I am beginning to understand what she meant...

Anyway, here's non-Georgian Georgian-style khachapuri with sulguni substitute. The quantities quoted here should make about 4 big loaves (?):

Dough:
1 pack yeast
1 tsp salt
1 tbsp sugar
400–450 g flour
375 ml (1.5 cups) milk
3 tbsp olive oil or 100 g butter, left to soften and finely chopped

Filling and other stuff
2 x 100 g tubs cottage cheese, drained in a sieve
OR 1 x 100 g cottage cheese, drained, and 1 x 100 g goat's cheese, thinly chopped
1.5 x 125 g balls mozzarella, shredded or finely chopped
1.5 x 150 g slabs feta, crumbled
seasoning
1 egg per khachapuri (optional)
1 egg for the glaze, beaten, and mixed with 1 tsp water
Extra butter

Heat the milk to around 40 degrees C (lukewarm, maybe a bit more).

If using a bread machine, add the milk, salt, and sugar first, then oil, then flour (all 450 g of it), then yeast on top. Set to knead and let rise. When it has finished rising (at the end of the cycle), knock it back, then leave to rise for another 30 minutes or so.

If doing it by hand, add the yeast and half the sugar to half the warm milk, mix well, and leave for 10 minutes. Add the rest of the milk. Sift about 400 g flour into a bowl, make a well in the centre, then add in the yeast/milk mixture, remaining sugar, and the butter. Stir well until you have a firm ball of dough, then pour out onto a floured surface and knead for around 10 minutes. If needed, add some of the extra flour. When ready, put in a greased bowl, grease the dough by turning, copy with a tea towel and leave to rise in a warm place for around 60–90 minutes, until doubled in size. Knock back and leave to rise again, another 30–40 minutes.

While the dough is proving, mix the cheeses. Put all the shredded cheese in a bowl and mix. Season to taste.

Preheat your oven to 230 degrees C. Take out your dough, divide it into 4 pieces, then roll out into circles approximately 20 cm in diameter. Roll opposite sides in towards the centre, forming a boat shape. Put the dough on a baking tray with baking paper, spoon in the cheese (don't be shy), then twist the ends. Brush with the egg glaze, then put in the oven for 15 minutes or so.

After 15 minutes, take out, make a well in the cheese, and crack an egg in the middle of each khachapuri (if desired), and add a bit of butter to the top of each khachapuri. Return to the oven and cook for another 5-8 minutes, depending on your oven. The white should be runny but cooked.

When ready, remove from the oven, gently mix the egg into the cheese, and serve immediately.

Puy lentil, rocket, beetroot and feta salad

For some reason, salads aren't something that I do very well. My wife does, though, so I borrowed this from her. It was very nice.

This should feed 3 or 4, depending on whether you are serving it as a meal or as a side.

Ingredients:
Salad:
1 cup Puy lentils, cooked according to package instructions
2 boiled beetroots, diced in 1cm cubes
1-2 (red) onions, sliced
200g feta, crumbled
Handful of rocket per serving
Dressing:
Juice of 1 lemon
4-5 tbsp olive oil
1 tbsp raspberry (or red wine) vinegar
1 tbsp mustard
Small bunch of parsley, finely chopped

Place all the salad ingredients except the rocket in a bowl and mix together. Mix the dressing and pour over the salad. Place a handful of rocket on each plate (according to appetite) and serve the salad on top. 

Sex Chicken Pesto Pasta

This one was something a friend made for us one very cold winter's evening. Lovely stuff, very easy. It is magical stuff, and if you are using it for a date, it will work wonders (hence the name). I can't remember the exact details, but I've adapted it and changed it (probably) and it still tastes pretty good. And it's dead easy.

Ingredients: (this should feed 4)

500g chicken breast, in smallish chunks
3 cloves garlic
2 onions
150g sun-dried tomatoes diced
2 1/2 tbsp green pesto
(Optional) mushrooms, peppers, Worcester sauce, 400g tin of tomatoes
Pasta of choice (macaroni or fettuccine should be best)
White cheese (feta or otherwise)
Salt and pepper to season

Mix the chicken, one onion, garlic, tomatoes, and 1 1/2 tbsp pesto and put to one side, the longer the better, but for at least an hour. Chop up the other onion, mushrooms, peppers, etc, fry them up. Prepare the pasta as directed. When everything is ready, shove it in a bowl with cheese on top. Enjoy.

Ema Datshi (Bhutanese Chilli Stew)

This is a traditional Bhutanese dish, made from chillies and cheese, with some tomatoes and onions thrown in for good measure. Due to the lack of authentic Bhutanese ingredients in Tallinn, I used some other stuff. Due to its ingredients, it can be hellishly hot, so if you do not like spicy stuff, deseed the chillies. Also, if you do decide to take the seeds out, I strongly recommend wearing gloves. Seeding a quarter kilo of chillies means that the stuff gets under your nails, and it burns for a long time after...

Anyway, here's the recipe. Good, strong, healthy, put hairs on your chest etc. Eat with rice and naan.

Ema Datshi

250g chillies (variety according to taste. The original recipe called for jalapenos, I used rohelised tsilid from the supermarket)
1 1/2 cups of water
1 big onion, diced
2 tbsp vegetable oil
2 big tomatoes, diced
5 cloves of garlic, finely diced
about 250g feta or some other white cheese (plus extra on the side)
Coriander

Wash and chop up the chillies. Deseed if desired. Put the chillies, onions, water, and oil in a pot. Bring to the boil and simmer uncovered for about 10 min. Add the tomatoes and garlic and simmer for 3 more min. Add the cheese, mix, and simmer for 3 min more. Take off the heat, add the coriander, let sit for a few minutes covered before serving. Serve with rice and naan, and something to take away the burning if needed (raitha, milk, yoghurt etc).

I have also discovered that, with a touch of ginger, and a can (400ml) of beans, the taste is multiplied severalfold. So instead of just having spice, you have taste too!