Gyro Greek Sandwich

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added.


I am sending this to WIN S365s SANDWICH CONTEST!

	Gyro Seasoning
400 g Chicken thighs or breast, boneless and skinless 6-8 Homemade pita, (or Turkish pide) 1/2 cup Tzatziki angiesrecipes Salad mix (Tomato, cucumber, onion, etc.)	1 tsp Sweet paprikaangiesrecipes 1 tsp Salt 1 tsp Cumin angiesrecipes 1 tsp Garlic powderangiesrecipes 1 tsp Oregano angiesrecipes 1 tsp Basil angiesrecipes(optional) 1 tsp Black pepper (optional) 1/2 tsp Marjoram angiesrecipes(optional) 1/2 tsp Parsley angiesrecipes(optional) 1/3 tsp Chilli powderangiesrecipes(optional)

1. In a small bowl combine all the ingredients of the gyro mix
   
   . Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
   
   
3. Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.

Chicken Medallions And Fruit Salad

I am sending this to Girard's Salad Dressing Giveaway at Living the Gourmet.

• 200 g Chicken breast, skinless and boneless
  
  
• Sea salt and freshly ground black pepper
  
  
• 2 tbsp Olive oil
  
  
• 1 Onion
  
  
• 1/2 head Iceberg lettuce, shredded
  
  
• 1/2 Tomato, thinly shredded
  
  
• Some fresh pineapple wedges
  
  
• 6-8 Fresh strawberries, cut into wedges

1. Cut the chicken breast into medallions. Sprinkle with salt and pepper. Peel and cut the onions in half, and then slice the onions lengthwise to desired thickness.
   
   
2. Heat olive oil in a skillet until sizzling hot. Drop medallions in the skillet and let them sear until tender and lightly golden. Remove and drain. Use the remaining oil in the skillet to caramelize the onions. Season with salt and pepper.
   
   
3. Arrange the salad, tomato shreds, caramelized onion, and fruits into two serving plates. Top with chicken medallions. Serve.

Chicken Medallions And Fruit Salad

Watermelon Leaf Lettuce Salad with Light Feta

A simple watermelon salad mixed with the loose leaf lettuce, grape tomatoes, and low-fat Salaskis feta in tangy balsamic vinaigrette makes a perfect light summer dinner fare. The combination rocks!

I am sending this to Side Dish Showdown: July at Cinnamon Spice&Everything Nice

	Dressing
250 g Watermelon, cubed 12 Grape tomatoes, halved 1/3 head Loose leaf or curly lettuce, rinsed and drained 50 g Salakis light feta cheese, crumbled 2-3 Fresh cherries	1 tbsp Balsamic bianco 2-3 tbsp Olive oil 1 tsp Clear honey Salt and freshly ground black pepper

1. Cut the watermelon flesh into bite sized pieces. Slice the grape tomatoes into halves. Rinse the leaf or curly lettuce with cold water, and pat them dry with a towel.
   
   
2. Divide the leaf lettuce in 2-3 serving plates or bowls, top with watermelon, grape tomato halves and crumbled feta.
   
   
3. Finally place all the dressing ingredients together in a jar with a tight fitting lid and shake well. Drizzle the dressing over the salad. Garnish with a cherry if desired and serve.

Watermelon Leaf Lettuce Salad with Light Feta

Vermont Spelt Sourdough

Recipe Source:

1. Vermont Sauerteigbrot from Petras Brotkasten

2. Bread: A Baker's Book of Techniques and Recipes

This is my submission to HBinFive at BigBlackDogs.

Fluid Starter	Dough
30 g Sourdough starter ©angiesrecipes 190 g Water 150 g Spelt #630 flour	368 g Active sourdough starter from above 480 g Water 750 g Spelt #630 flour ©angiesrecipes 100 g Rye #1150 flour ©angiesrecipes 19 g Salt

1. Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
   
   
2. Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
   
   
   
   
3. Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator.
   
   
4. An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
   
   
5. Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Vermont Spelt Sourdough

Zucchini Fritters

I am sending this dish to Reeni' Side Dish Showdown-Anything Goes with Spring vegetables for May.

• 300 g Zucchini
  
  
• 1 tbsp Plain flour
  
  
• 1/5 tsp Sweet paprika powder
  
  
• Salt and pepper to taste
  
  
• Oil for deep frying
  
  

1. Cut the zucchini into even lengths of 8 cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the zucchini sticks in the flour, making sure they are well coated.
   
   
2. Heat a skillet 1/3 filled with oil until hot. Fry the zucchini sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Server hot with desired sauce.

Zucchini Fritters / 香酥西葫芦条

Poppy Macarons

I am sending this post to participate the event Think Spice Think Poppy hosted by both Radhika Vasanth@Food for 7 Stages of Life and Sunita@Sunitabhuyan.

Poppy seed is used as an ingredient in many foods and to make poppyseed oil. The tiny kidney-shaped seeds are harvested from seed pods of the opium poppy (Papaver somniferum), and have been cultivated by various civilizations for thousands of years. They are used whole or ground, often as a topping or filling in various baked goods. Wikipedia

• 35 g Finely ground poppy
  
• 70 g Finly ground almond
  
• 200 g Powdered sugar
  
• 80 g Egg whites
  
• A pinch of salt
  
• 30 g Caster sugar
  
• 120 g Poppy fix

1. In a mixing bowl whisk together the finely ground almond, poppy and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
   
   
2. In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
   
3. Fold in the poppy mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Preheat the oven to 170C/340F and bake for 15 minutes. Remove and cool completelyt on rack. Spread the poppy fix on one shell and sandwich with another one.