Borags Recipes

CHEESE BORAGS (ARMENIA)

Steps:

• Mix the three cheeses with the egg. Set aside.
• Cover the phyllo dough with a piece of plastic wrap, then put a damp towel over the plastic wrap. This helps prevent drying.
• Take one sheet of Phyllo and fold it in half. Brush the folded sheet with melted butter.
• Put a spoonful of the filling onto the lower right corner of the sheet.
• Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. You should have a triangle. Fold again, and one more time. Trim off any excess dough.
• Repeat until you have used all the filling.
• Brush the top of each borag with melted butter, then bake at 350 degrees for 15 to 20 minutes, or until the borags turn a golden brown color. Serve hot.

BORAGE SOUP

Steps:

• Melt the butter in a saucepan.
• Add the rice and cook over a low heat for two minutes, stirring all the time.
• Add the stock, cover and simmer for 15 minutes.
• Strip the borage leaves and flowers from the stalks and wash well.
• Leave aside some flowers for decoration and add the remainder to the saucepan.
• Simmer for a further 10 minutes.
• Adjust the seasonings.
• Allow to cool to lukewarm, then whirl in a blender.
• Pour the soup through a fine sieve into a serving tureen and allow to cool completely.
• Before serving stir in the cream or if preferred some thinned fromage frais,.
• and decorate with the bright blue borage flowers.

BORAGE PESTO

Steps:

• Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
• Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.