Breville BHM800 Instruction Book page 8

Turkish Lamb, Feta &
Spinach Gozleme
Makes 6
Filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
1lb (450g) ground lamb
2 teaspoons ground cumin
1 teaspoon sweet paprika
¾ cup (185ml) tomato pureed
Salt and pepper
150g feta cheese, crumbled
100g cheddar cheese, grated
3 cups shredded baby spinach
Olive oil cooking spray
Lemon wedges, to serve
Dough
4 cups (560g) bread flour, sifted
2 teaspoons salt
2½ tablespoons olive oil
¼ cup natural yogurt
1¼ cups (300ml) lukewarm water
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1. To make dough, combine flour and salt in
a bowl, then add oil, yogurt and water. Mix
ingredients using dough hooks on speed
1-2 for 6 minutes. Mixture is quite sticky
so don't be tempted to add more flour.
2. Lightly flour a flat surface and lightly
knead to combine. Divide dough into 6
equal portions and knead into small balls.
Place balls onto a tray lined with a baking
paper, cover and rest for 20 minutes.
3. To make meat mixture, heat oil in a large frying
pan over medium heat. Add the onions and
garlic and cook until softened. Add lamb mince
and cook, stirring, until browned. Add spices
and passata, cook for 10-15 minutes or until
mixture is thick. Allow to cool to room temp.
4. To make spinach mixture, combine
cheeses and spinach, and set aside.
5. To make the gozleme, preheat a large
non-stick frying pan or flat plate on a
BBQ on a medium heat. On a large piece
of parchment paper, roll one piece of
dough to a ⁄ in (3mm) thick rectangle.
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6. Place one sixth of the spinach mixture onto
one half of the dough, then one sixth of
the meat mixture. Lift dough over filling to
enclose and pinch to seal the edges. Repeat
with remaining dough and filling, and place
onto separate sheets of parchment paper.
7. Cook one at a time, spray the top of the gozleme
with cooking oil spray, and flip upside down
onto the cooking surface and carefully peel off
the baking paper.. Cook for 3-4 minutes or until
golden. Spray top with oil and carefully flip over
to cook other side for an additional 4-5 minutes.
8. Cut into wedges and serve with lemon wedges.
Quinoa, Flaxseed and
Chia Bread
Makes 1 loaf
1½ tablespoon black chia seeds
1½ tablespoon flaxseed
2 teaspoons white quinoa
2 teaspoons red quinoa
1¼ cups (300ml) lukewarm water
1½ teaspoons salt
2 cups (275g) bread flour
1½ cups (180g) wholemeal plain flour
2 teaspoons white sugar
2½ teaspoons instant dried yeast
1 tablespoon olive oil
White and red quinoa extra for crust
1. Combine chia, flaxseed and quinoa in a small
bowl. Add ¼ cup of the water, mix well with a
wooden spoon, and set aside for 20 minutes.
2. Add salt, flours, sugar, yeast, oil, remaining 1
cup water and soaked seeds. Mix ingredients
using dough hooks on speed 1 for about 5
minutes. If necessary press pause and scrape
sides of bowl to re-incorporate flour.
3. On a lightly floured surface knead to combine.
Place dough ball into a lightly oiled bowl. Cover
and let rise in a warm place for 30–40 minutes
or doubled in size. On a flat surface, punch
down the dough to expel trapped air, using
hands gently push the dough to make a rough
rectangle, about 8in x 12in (30cm x 20cm).
4. Bring one long edge of the dough into the
center then bring the other long edge in.
Pinch seam together to seal. Brush with a
little water and sprinkle generously with
extra quinoa. Flip dough over so the seam is
down and repeat with water and quinoa.
5. Cover with a clean towel and allow to rise
again for about 30 minutes until doubled
in size. Preheat oven to 375°F (190°C).
6. Once doubled in size, cut three shallow slits
with a sharp knife on the top of the loaf.
7. Transfer in a loaf pan and bake in oven for
30–35 minutes or until golden brown and
hollow when tapped on top. Transfer to a
wire rack to cool completely. Place in oven
for 10 minutes again if serving hot.
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