Friday, 28 September 2012
Friday, 21 September 2012
(Christina’s world by Andrew Wyeth)
Lying awake rather than asleep.
The slice of a blade on my forearms
stabs through the sun glare.
I can cloud catch here
the clanking of the plough bit.
Rough straw points stubble
against my palm,
through my fingers,
layer by layer
down through skin till the tip
of golden grass scrapes along
Lay here for days, stretching out.
Drying white and tight
Flattened by the sky.
Getting lighter. Bleached
in the field.
Friday, 7 September 2012
How to make a delicious Turkish dish in the UK.
This is my favourite thing to make to take to BBQs. It is a cheese and pastry dish which can be eaten cold, but are best fresh out of the pan like pancakes. Makes twelve.
mixed herbs (optional)
***For a smoother filling, add and egg and mix more. I like chunky cheese filling, so I don't use the egg.***
1) Crumble the cheese in a large bowl.
2) Chop the parsley up, quite small.
3) Mix into the cheese. Add the mixed herbs and garlic and any other flavorings now. If you're using the egg, now is the moment.
4) There are six sheets in a box of filo pastry. cut triangles out of the flattened six sheets to make twelve.
5) Put a small sausage of filling onto the wide end of each pastry sheet. fold in the ends and roll towards the thin end.
6) Seal the borek by dipping the point in water.
7) Fry each one. You can use a deep fat fryer, or they can also be shallow fried. Cook until golden and crispy. Pat down with paper towels and serve.
They will go quick!