Rhubapricot Leather Rolls are the healthiest and most fun summer snack that can be fit into any pocket without any mess! Although this statement is very subjective, one can argue over so many good qualities of this snack. It is not only great to be licked on fresh next day, its main goodness reveals in winter when fresh fruits and summer vegetables are scarce! Well, in my home, Farnaz and Kiamehr almost finished this batch already, so I need to work on my next batch already and this time I have to hide this winter treasure! Hope you like this recipe! Go ahead and make this super tart snack and cause some mouths to water and squeeze!
Arrange the oven to the lowest temperature it allows.
Place parchment paper at the bottom of two oven-safe sheet pans; cut the papers slightly bigger to pass the rim. Set aside.
Chop the apricots and rhubarb into large pieces. Place them in a copper pot (preferable) and add the sugar and water. Bring into a simmer and cook without a lid until fruits are just soft and colour has not changed. Add the lemon juice and remove from heat. Let stand to cool down.
Transfer the fruit mix to a blender and make it into a purée. Do not over mix or you get air bubbles.
Using a flat spatula, spread the puree as thin as 1/6 inch. If you like the fruit leather very thin, you may need two sheet pan.
Place the sheet pan in the warm oven and let dry.
In the end, cut the sheets into 1.5-inch stripes and roll, roll, and ROLL! Tight with kitchen twine and keep in a container at room temperature.
Tomo is a dear girl from Japan who lives in Vancouver. She is a friend of my daughter, Farnaz, and comes to our house to visit regularly. Last weekend, she was our guest and on Saturday morning Farnaz came to me with a request for breakfast.
Well, I told her that a good breakfast needs an excellent list of fresh ingredients! Without grocery shopping, it is not going to turn out a pretty and tasty breakfast! She hopped onto her car and came back with a bag of things I have listed as ingredients! And you can guess the happy ending! I served them this delicious breakfast that I am going to give you the recipe just down below!
8 fresh whole eggs
2 bunches baby spinach
250gfeta cheese, cubed
Salt and pepper
Toasted bread slices for serving
Grease the bottom of an oven-proof dish with butter. Warm up the oven to 350F.
Meanwhile, blanch the spinach in boiling water for max 1 minute. Drain and rinse with cold water. Squeeze the water out and chop up. Mix spinach with feta cheese and sumac. Arrange the mixture in the pan into four sections.
Crack the eggs in the pan and season with salt and pepper.
Bake in the oven for max 10 minutes until the eggs are slightly set. Let cool for 5 minutes. And serve with toasted bread and a green salad if desired! My choice for greens are mixed greens we buy from grocery stores and simply toss them in a large bowl first with olive oil and then with some vinaigrette of your choice! Enjoy every bit! Cheers!