Baked Goat Cheese Bundles with Sweet and Sour Leeks


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8 sheets phyllo pastry dough, each about 13 * 7 inches
5 tablespoons butter, melted
6 ounces soft, rindless goat cheese
1/2 cup roughly chopped mixed shelled hazalnuts and pistachio nuts (I did not add these)
salt and pepper

For the Beet Dressing:
1/3 cup chopped cooked beet
1/4 teaspoon dijon mustard
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
4 tablespoons olive oil

For the sweet and sour Leeks
4 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons sugar
2 ponunds leeks, trimmed, cleaned, cut in half lengthwise and then into chunks
Juice of 1 lemon

For the Tomato Garnish
1 tomato
2 tablespoons olive oil
2 teaspoons mixed fresh herbs, such as flat leafed parsley, thyme and oregano

1. Working quickly before the dough dries and keeping all but the sheet you are working on under a damp dish towel, place a sheet of phyllo on a flat surface and brush it all over with a little of the melted butter. Place the second sheet on top and cut in half to make 2 squares. Brush one with little more butter and place the other stack on top at an angle to create an 8 pointed star. Butter the top layer of dough; repeat to make 4 stacked dough stars.
{Honestly I did not waste time to create the star and all, you can try it though if you want to serve it to guests.}

2. cut the goat cheese into 4 equal pieces and shape each piece into a ball. Place a cheese ball in the middle of each phyllo star. Sprinkle the nuts over and season. Bring together the corners of each star and twist to make a bundle. Place on a cookie sheet and brush with the remaining butter. Chill until required.

3.Preheat the oven to 400 degrees F. To make the beet dressing, place all the ingredients in a food processor with 3 tablespoons water and blend until smooth; set aside until required.

4. To make the sweet and sour leeks, heat the oil in a large pan. Add the garlic and sugar, and stir until the sugar caramelizes. Add the leeks and sprinkle with the lemon juice. Cover and simmer for 4 to 5 minutes.

5. Meanwhile, bake the phyllo bundles for 5 minutes until golden and crisp at the edges.

6. To make the tomato garnish, first cut the tomato into quarters and scoop out the seeds. Then run a sharp knife underneath the flesh of the each tomato quarter to remove the skin. Cut each quarter into 4 strips and toss in the oil and herbs.

7. To assemble, place a small mound of the leeks in the middle of each plate and place a goat cheese bundle on top. Spoon around the beet dressing and decorate each plate with the tomato garnish.

Vegetable patties with spicy tomato chutney


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1. 12 ounces zucchini
2. salt and pepper
3. 1 pound potatoes
4. 3/4 carrots
5. 1 green chile
6. 1 scallion
7. 2 tablespoons plain yogurt
8. Flour for dusting
9. vegetable oil for frying

1. 4 tomatoes
2. 1 to 2 red chiles
3. 2 tablespoons chopped fresh mint
4. 1 tablespoon cider Vinegar
5. pinch sea salt

1. First make the chutney. Roughly chop the tomatoes and mince the chiles. Mix both with the mint, vinegar, and salt; set aside until ready to serve.

2. To make the patties, first grate the zucchini and sprinkle them with salt; set aside for 30 minutes to draw out some of the watery juices. Meanwhile, boil the sweet potatoes until tender; drain and mash them. Grate the carrots. Seed and chop the chile. Slice the scallion. Rinse the zucchini, drain well, and pat dry.

3. Mix the vegetables, yogurt, and salt and pepper in a bowl. With floured handds, shape the mixture into 8 patties.

4.Heat a shallow layer of oil in a heavy-bottomed skillet. Add the patties and fry for 4 minutes on each side. {I baked them at temp 400}

5. Serve the patties with the spicy chutney.