I think it was last year. I remember Bade and I going shopping. First we went to buy some nuts and then to a cell phone store to pay my cell phone bill. When we returned home I found a package of chocolate and a new pink iphone cover with bunnies on it in our shopping bags.
She was very small at the time and had no materialistic knowledge. She knew nothing about possesion, but I remember kindly explaining her how bad what she did was. We then went out again to give it all back and apologized to the shop owners.
You may ask where this memory comes from, and I’ll tell rightaway.
Ever since I opened my blog I came accross many plagiarism cases. My recipes were simply, unabashedly stolen. They were all done by adults, without shame or regret. Because the world is so cruel, these people were praised by others. You should have seen how they accepted these compliments with humbleness…for my stolen recipes. No one but me stood out or accused them.
This is not a post about how popular I am, cause I am only expressing my frustration. Whatever I do, I cannot change how I am perceived by others and I will never do that. I am only trying to express my frustration- as it is my right to do so. And especially after yet another theft incident. I am not giving their names, but I know that anyone can make a mistake and of course make up for it.
But this is my first and final warning. I did not get my name rights for no reason. I bought them to protect myself. From now on I will be filing a suit for that kind of stuff. The law is clear and I have no tolerance.
As for the recipe,
This borek was meant to be a bread, but since it spread a lot I had to call it Borek. Borek is a traditional Turkish food, made with phyllo sheets. A grain free version is more than welcome in my kitchen. So why did it spread ? The answer is simple: cheese. I have changed my cheese brand and it affected the dough. I am not sure if mozzarella will have the same effect so if you are using mozzarella please give the dough a rather larger shape than a baguette.
Grain free Turkish Borek with Olives and Rosemary
Prep Time: 20 min
Cook Time: 20 min
Serves: 1 large
80 gr raw cashew meal (1 cup ) (1 cup=200 ml)
250 gr shredded dil or mozzarella cheese
2 tbspns butter (room temp)
1 medium egg (55-60 gr)
1/2 tspn garlic powder* or 1 large garlic clove
1 tbspn grape vinegar
1/2 tspn baking soda
1 tbspn fresh rosemary**
15 pitted black olives
Cumin seeds/fresh rosemary
1-Set the oven to 150C.
2-Melt the butter in a saucepan in low heat. Add shredded cheese and mix until it melts completely and starts to bubble.
3-Mix cashews, melted cheese, vinegar, baking soda, garlic and egg until homogeneous in a large pan.
4-Add olives and rosemary, blend into the dough.
5-Line a tray with parchment paper, wet your hands and give the dough preferably a baguette shape. Sprinkle with cumin seeds/rosemary. Bake for 20 minutes. If your cheese tends to puff up you will end up with a baguette bread, if not you will end up with borek. It’s up to your cheese type.
*dry leftover garlics and grind into powder with your coffee grinder for homemade garlic powder.
**Feel free to use dill, parsley or basil instead of rosemary.