Sunday, March 22, 2015

Happy Nowruz!....Zoolbia a Persian Sweet and other recipes with leftovers....

This has been a brutal cleaning the snow our snow blower broke down.....I hope no more snow is on the way.....

Nowruz is the Persian New Year, we welcome the Spring (please come now!) with this bright and delicious pastry.....It is not as heavy as I thought, but I diminished the sugar in the syrup, and it was perfect for this cold winter day. The shape is not perfect, but the taste was really good.

I found this video in youtube and adapted that recipe


200 grams of Corn Starch
200 grams of thick yogurt (I strained Greek yogurt overnight)
3/4 Cup Sugar
3 tablespoons of  Rose Water
1/4 Cup Rose Water
2 tablespoons of  Honey
1/2 teaspoon of Baking Soda
1 tablespoon of  Flour
A good pinch of Saffron
Vegetable Oil
Mix  the corn starch, yogurt, flour and 3 tablespoons of  Rose Water. Stir it until combined. In my case, I add a little bit of water because it was too thick. Cover it, and let it rest for 5 hours at a warm room temperature.
In a clean mortar, crush the saffron with some sugar grains. In a pot, mix sugar, 1/3 cup of water, 1/4 cup of rose water, honey, and the crushed saffron. Place it over medium heat until the sugar is dissolved, and gets thick (but not too thick).
After the resting time for the batter, add the baking soda and water (look the video for the consistency). Transfer the batter to a plastic bag for piping.

In a pan, place the oil and heat it. Place an egg ring or a circle cookie cutter. Pour the batter inside the ring, and flip it when it is done. Remove from the oil, place it for few seconds over a paper towel (to avoid the greasy taste), and dip it into the syrup for few minutes to soak. Remove it, let it cool…..and ENJOY!!

Trying to clean the fridge, I came with the following recipes

Zucchini with Quinoa and Feta

70 grams of mixed quinoa (black, white and red quinoa)
100 grams of Feta cheese
35 grams of Parmesan cheese
2 eggs

Wash and cook the quinoa. Set aside and let it cool.
Grate the zucchinis. Mix it with the quinoa, feta cheese, parmesan cheese, salt, pepper, oregano, and egg.

Grease a mini muffin pan, and place the mixture in every hole.

Bake it at preheated oven at 375F for 35 minutes or until it is done.

Mushrooms with Pesto and Feta
To use the same preheated  oven, I had some mushrooms, a piece of feta and some pesto. I cleaned the mushrooms, took the stem out, fill it with a piece of feta and top it with pesto...... Place it in the oven at 375F for 15 minutes or until it is done.....ENJOY!


  1. Mi querida amiga, por aqui jamas vemos la nieve y lo estamos deseando, y por alla estais ya altos de ella, jejeje, Bueno decirte que tanto el postre como las recetas de reciclaje te han quedado divinas, todo delicioso . Mil besicos cielo

  2. Zoolbia is new to me..I love those savoury zucchini muffins.

  3. Ese postre persa se ve muy especial, pero creo que esta vez me quedaré con los bocaditos de zucchinni, es que azúcar y miel han sido evanescidos de mi dieta, hago dulces, pero sólo para los otros y te imaginarás que no me dan muchas ganas, si no puedo probarlos, no quiero tentarme, que estoy al borde de la diabetes y la única manera de pararla es comiendo lo correcto, es una verdadera lata y no sé cuánto aguantaré, pero voy bien por ahora. Besitos