Look out for a segment that goes to air this evening on the Channel 31 television program called ‘Making the Switch’ all about ways to make your life more sustainable. The Switch team came over to film a recipe for the holidays with the challenge it be one that anyone could whip up and feel festive….. so I prepared the following recipe which I know you’ll enjoy and the fun to effort to result ratio makes time in the kitchen well worthwhile.
The recipe is not one your would eat all the time but compared to the rich desserts of the festive season it will have little impact on your body and the environment, particularly if you source organically and locally. Enjoy!
If you missed the segment on air you can check it out online at www.makingtheswitch.com.au
Also if you would like to see this program on the commercial free to air or cable networks let your providers know what kind of programming you would like to see.
Spiced Filo Cigars
1 cup locally sourced walnuts, shelled and chopped
1 cup locally sourced sultana’s, chopped
Fresh grated nutmeg to taste, about ¼ tsp
Zest from half a small lemon
Zest and juice from half a small blood orange or Valencia orange
¼ tsp fresh grated ginger
Combine mix and adjust taste as you prefer.
Filo pastry, unfolded and cut 5 sheets into four rectangles
Melt 125gm organic butter
Brush each sheet with butter.
Place 3 tsp of mix toward one end of the rectangle and fold both sides about 1.5 cm into the centre and the end to cover the mix and then roll the pastry up into a little cigar shape.
Brush with a little more butter and place on baking tray, repeat until mixture is finished. You can freeze extra cigars at this stage and remove to thaw, bake and glaze when you next want to use them.
Bake for 7 minutes in a 180 C oven and remove and glaze.
Glaze
125 gm butter
3T organic cold pressed honey
Seeds of one vanilla bean
Combine all ingredients into a saucepan and bring to a boil, stir thoroughly and brush on warm cigars.
