Tasty (and healthy) Cooking: sweet potatos dough with leek and mushrooms

As I've recently fallen in love with "the Gourmet Cookbook for a Healthy Life" by Rani Polak, I've decided to share my version of one of the recipes presented in this wonderful book for grater good.

"Crispy" Yams dough filled with leek and mushrooms

this recipe will generate one roll, enough for 4 people as a starter.

Estimated preparation time:
filling preparation: ~20 min
dough mixing, shaping: ~30min
bake: ~20min

5 spoons medium sized well cooked yam, mashed (about 1 medium sized yam).
115g white flour
115g whole wheat flour
1tbs baking powder
1/2 tbs salt

3 spoons Orange guice
1.5 spoons Olive oil
1.5 spoons Canola oil
1 medium sized egg, for brushing
1tbs Nigella seeds, for decoration

1 pack of fresh mushrooms
1/2 a stem of leek
1 spoon olive oil
salt, pepper

  1. Start with cooking the yam until it softens (I do it in the microwave)
  2. Prepare the filling: slice leek and mushrooms into thin slices. 
  3. In a pan, heat up olive oil and fry the leek until golden, add the mushrooms. garlic is a good addition, also thyme. once the mushrooms had softened, correct seasoning and cool.
  4. In a separate bowl, mix flowers, baking powder and salt. 
  5. Add oils and orange juice and mix to form a sandy texture. 
  6. Add the yams and knead only until the ingredients form a consistent dough, avoid over-kneading.
  7. Heat up an oven to 180C. 
  8. Flatten the dough on a flowered counter to form a rectangle about 0.5cm thick. 
  9. Filter the filling from access fluids, and spread across the long side of the rectangle. 
  10. Roll into a cylinder, brush with the egg and bake for 15-20 min, or until golden. 
  11. Cool and slice to ~2.5cm slices.

No comments:

Post a Comment


Related Posts