After coming back home from the hospital, Aishwarya had a poor appetite and was on a diet of soups and vegetable strudels most of the time. I had to make different varieties of soups for her every day, but the strudels was something she didn't mind having, almost every day.
This recipe below is a combination of many recipes I could find online; I have combined it all to make what tasted best for my family's pallets.
One good thing about this recipe is that you can use whatever vegetables you fancy and the final product would be pleasing for your eyes, taste buds and your tummy!
6 button mushrooms cleaned and cut into strips
1 carrot cut into 2 inch long strips
1 zucchini, cut into 2-inch long strips
7 greenbeans,cut into1/2-inch long strips
2 teaspoons olive oil
Salt and freshly ground black pepper
1 cup morrzeralla cheese
1 tsp chilli paste
1/4 cup chives
1/4 cup basil leaves and thyme
1/4 cup of roasted garlic
Pre made Phyllo sheets
Melted butter as required
Roasted Red Pepper Coulis, recipe follows
Preheat oven to 400 degrees F.
Toss all the cut vegetables with olive oil in a large bowl until each piece is coated with oil.Now sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the cheese, chilli paste, chives,basil and thyme along with roasted garlic until combined.
Raise oven temperature to 425 degrees F.
Take a sheet of phyllo and lay it flat and brush with melted butter or olive oil. Place another layer and repeat the process.Once you have brushed the third phyllo sheet, place 1/2 to 3/4th cup of vegetable mixture along the bottom edge. Now roll up the phyllo along with veggies. Seal the end with melted butter.Then brush the whole roll with melted butter on the outside. Now cut this roll into 5 inch pieces at 45 dregree angle to make it look nicer.
Bake until golden brown, for about 7 to 10 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
Roasted Red Pepper Coulis:
1 tablespoon olive oil
2 cups roasted red bell pepper strips
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced leeks
1 tablespoon minced garlic
4 fresh basil leaves
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro leaves
4 cups vegetable stock
Salt and pepper
1 tablespoon extra-virgin olive oil
Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.