Along with putting everything in mason jars there is another (only one, you say?) trend that I am not a fan of….
Putting detailed photos of every step of preparing a dish on the blog post.
I have no problem with photos of complicated or intricate steps, but I really don’t need to see a photo of the tin of tomatoes being dumped into an empty saucepan followed by a photo of the tomatoes being stirred followed by a photo of the cover being put on the saucepan followed by a photo of the covered saucepan.
A photo of the finished roux showing the proper color is helpful, but 5 photos of the roux being stirred to get to that point aren’t.
When I’m reading a blog post because I think the recipe sounds interesting I hate having to scroll through 50 photos to find the actual recipe and a photo of the finished dish.
Apparently, I’m in the minority.
All that being said – here’s a photo of the strudel before I rolled it…. I thought it was pretty….
Chive, Leek, Prosciutto and Feta Strudel
Total time: 35 minutes
- 1 medium leek, including light green, sliced
- big handful (1 inch, 2.5cm circle) of garlic chives, chopped
- 2 slices Prosciutto or other dry-cured ham, chopped
- 3oz (90gr) feta, crumbled
- 2 tsp olive oil
- 2 sheets of phyllo dough
- 2 tbs olive oil
- Fry the leek and ham in 2 tsp olive oil until leek is tender and ham starting to crisp. Remove from heat.
- Remove 1 sheet of pastry and re-wrap the rest. It’s important to keep phyllo covered at all times or it will dry out very quickly.
- Lay the sheet out flat and brush all over with olive oil.
- Lay the second sheet on top and brush with olive oil.
- Spread the leeks and ham on the phyllo, leaving 1/2 inch (1cm) border on 3 sides and 2 inches (5cm) on one narrow end.
- Sprinkle the chives and feta evenly over the leeks.
- Roll the narrow end (with 2 inch edge) over and continue rolling it up, like a jelly roll.
- Carefully lift or roll onto a lightly oiled baking sheet.
- Brush the top with the remaining olive oil and bake at 400F (200C) for 15 – 18 minutes, until the pastry is golden brown.
- When done, remove to a cutting board, cut in large slices and serve.
I’m celebrating spring.
With all of these lovely chives and garlic chives I couldn’t resist featuring them in my strudel.
Next to the regular chives is marjoram, also ready to start using.
Next to the garlic chives is oregano, which is just starting to grow new leaves. That should be ready in another week or two.
At the other end of the garden is the out-of-control parsley. I’ve been using it all winter but about a week ago it bolted. Time to pull it out. I won’t plant it there again…. The lavender behind it needs more room.
I cut the sage way back about a month ago and it’s growing like crazy now…. as are the weeds on the outside of the fence.
It all needs work – and our warm weather is returning.
I can play in my herbs.