SUMMER FRUITS AND VEGETABLES

Watermelon Slices by Alecos Fassianos

Fruits are the most accessible of all foods that grow on trees, vines and bushes and their luscious flavours are so hard to resist.  What could be more delicious than strawberries, mangoes, figs, grapes, lychees and oranges?   They require no cooking to be consumed and very little preparation.    Also, very few laborious activities are attached to the cultivation of fruits.  A little digging, spraying with fungicides and watering.

Vegetable Basket by Puspandu Roy Karkakar

Of all food vegetables are, by far, the most varied and luxuriant source of nourishment.  In the Mediterranean region and parts of Asia, vegetables are priced as high as meat or fish.  Also, more than any other food, they inspire chefs and home cooks with their variety and savours.

Please find below a few recipes with fruits and vegetables.

Fruit can be used for preparing both sweet and savoury dishes.   So here are a few recipes made with fabulous summer fruits.

                                                   MELON SOUP

I had tried to prepare this soup according to the original recipe but it turned out grey so I added carrot to brighten it up, leeks for taste and potato to give it body.

1 melon, cut in half and seeded, skin removed and cut into bite-sized pieces

1 large carrot, scraped, and thinly sliced

2 leeks, white part only, slit in half lengthwise thoroughly washed and thinly sliced

2 medium potatoes, peeled and cubed

1 heaped tbsp butter,

Salt and freshly ground white pepper

1 litre (4 cups) very tasty chicken stock

1 bouquet garni (½ small bay leaf + 2 twigs chervil + 2 twigs parsley)

1 liqueur glass Metaxa brandy, optional

250 ml (1 cup) light cream

Plain croutons for garnish

Sauté the vegetables in butter and sprinkle with freshly ground white pepper.   Pour in the hot chicken stock, add the bouquet garni, cover the saucepan and simmer for 30 minutes or until all the vegetables are tender.

Discard the bouquet and blend the soup with a hand blender and sieve it into a clean saucepan.  Taste and add salt and more pepper, if necessary, and pour in the brandy, if using.  Bring the soup to the boil and serve in hot soup bowls garnished with a swirl of cream and crispy croutons.

  

                                SALAD WITH BEETROOTS AND APPLES

A delightful salad.

3 beetroots, peeled, grated, sprinkled with salt and drizzled with vinegar for2  hours then strained

2 apples, peeled, and grated

½ cup thickly ground walnuts

½ kg (1 lb) Greek yoghurt

Dressing:

2 tbsp olive oil

1 tbsp vinegar

½ tbsp mustard with honey

Salt and freshly ground black pepper to taste
A few shredded mint leaves

Blend all the dressing ingredients until thick and pour into a large bowl.   Stir in the grated beets, apples, walnuts and yoghurt and toss very well together.  Cover and ice for1 hour at least.   Place in a salad bowl, sprinkle with shredded mint leaves and serve.

                              

                                 CHICKEN WITH FRESH FIGS AND BACON 

I  apologise, as I have given you the recipe for this lovely dish several times but as this post is about cooking with fruit, here it is once more.  

6 chicken breasts, skinned, boned and cubed

2-3 tbsp flour mixed with 1 tsp salt and freshly ground black pepper

4 tbsp olive oil

8-10 rashers lean bacon

1 large onion chopped

2 cloves garlic, crushed

1 tbsp mustard with honey

350 ml (½ a bottle) Santorini Sigalas or any other good dry white wine

375 ml – 500 ml (1½-2 cups) tasty chicken stock

2-3 sprigs of fresh tarragon or

1-2 sprigs of fresh sage

12 fresh figs, peeled and halved

Salt and pepper to taste

125 ml (½ cup) or more, thick cream

            

Dredge the chicken pieces in seasoned flour, and set aside.   In a large, shallow saucepan sauté the bacon in 1 tbsp olive oil, remove and reserve.

Shake off the excess flour from the chicken pieces and fry them in the same saucepan, in two batches, until slightly brown all over and place them on a dish,  Lower the heat, add the remaining olive oil, onion and garlic and simmer until the onion changes colour.  Stir in the mustard, return the chicken pieces to the saucepan, pour the wine over, and with a spatula scrape the bottom of the saucepan to avoid sticking.  When the wine reduces a little, add the chicken stock and the herb of your choice (tarragon or sage).   Cover and simmer gently until the chicken is almost ready 12-15 minutes.

Meanwhile, season the figs with salt and pepper and cook them separately with a little wine, chicken stock and a small knob of butter, until soft but not falling apart.  Remove the herbs from the chicken, spoon the figs over and cook for a few minutes more. Taste for seasoning and add salt and pepper, if necessary.  At this stage, you can cover and refrigerate it until the next day. Don’t forget the bacon.

Just before required, heat the food thoroughly, and pour the cream over, taste once more and adjust the seasoning, if necessary.   Also, heat the bacon until crisp.   Serve the chicken and figs on a hot platter garnished with bacon and accompanied by what my family calls “smashed potatoes with cream”!

                                   SMASHED POTATOES WITH CREAM

1 kg (2 lbs) or more mealy potatoes, peeled and sliced

Enough water to just cover

1 whole garlic clove

1 sprig of sage

Salt

2 tbsp olive oil

1 cup or more, cream

1 tbsp snipped chives

Boil the potatoes with all the ingredients except the cream and chives.  Remove the garlic and sage and strain thoroughly.  Return the potatoes to the saucepan and heat in order to remove any possible remaining moisture. Before serving, pour in the cream and stir, and check the seasoning.  Serve sprinkled with chives and freshly ground black pepper.

   

                                                      PICKLED FIGS

      

                           

 This pickle is excellent with meat and poultry.

½ kg (1 lb) ripe, firm figs, stemmed, peeled and thickly sliced

250 ml (1 cup) good quality wine vinegar

250 g (1 cup + 2 tbsp) caster sugar

2-3 tbsp honey

2 cloves

1 small cinnamon stick

1 small chilli pepper

Salt to taste

Place sugar, honey, vinegar and spices, chilli pepper and salt in a saucepan and bring to the boil, stirring until the sugar melts, and simmer for 1-2 minutes more.    

Add the figs to the honey and vinegar mixture and simmer gently for 2 minutes or so.   Carefully pour everything into a glass bowl, cover with cling film and set aside for at least 8 hours.

The next day transfer the figs carefully to prepared jars, with a slotted spoon.     Remove the chilli, and reduce the sugar and vinegar solution by a third.  Strain the hot vinegar syrup over the figs and seal the jars immediately.   Be patient for a week to ten days before tasting.

   

                                        PASTRY ROLLS WITH SYRUP

The Pastry Rolls Before Drenching with Syrup

A delicious dessert.

Pastry:

650 g (5 cups) plain flour

½ cup butter

125 ml (½ cup) orange juice

Pinch of salt

Filling:

1½ cup thickly ground almonds

1½ cup thickly ground walnuts

1 cup thickly ground hazel nuts

½ tsp cinnamon powder

2 tbsp sugar

250 ml (1 cup) melted butter

½ tsp powdered cloves

½ toasted sesame seeds

8 fresh dates, stoned and cut into small pieces

Syrup:

160 g (4 cups) sugar

1250 ml (5 cups water

375 ml (1½ cups) honey

2 tbsp lemon juice

(Boil water and sugar for 8 minutes, add the honey and lemon  juice and continue boiling for 3 minutes more)

For the pastry, beat butter and olive oil until thoroughly mixed. Pour into a bowl and add the orange and flour, gradually, by the spoonful until a thick dough is formed, adding a little warm water if necessary.   Cover the dough and refrigerate for 30 minutes at least.

Sauté the ground nuts until they change colour and place in a bowl.   Add the sesame seeds, sugar and dates and mix well together.

Divide the dough into portions and roll it out thinly.  Brush each piece with melted butter, spread with part of the filling and roll up like a jam roll.  Continue in the same fashion, until all the dough sheets and the filling has been used.  Slice the rolls in a slant and pierce each piece with a clove.

Bake in an oven preheated to 180 C (350 F) for about 30 minutes or until crisp and golden brown.   Remove the tin from the oven and after and after 2 minutes spoon the syrup evenly over the rolls.  After an hour, arrange on a dish and serve.

                                        ICED STRAWBERRY DESSERT 

   

Prepare this dessert in spring, when fresh strawberries are at their best.

250 ml (1 cup) strawberry syrup *( please see recipe below)

300 g (10 oz) fresh strawberries hulled, blended and sieved

A pinch of salt

7 sheets of gelatin, separated and soaked in iced water

One 395 g (13 oz) tin sweet condensed milk

2-3 tbsp lemon juice

Grated rind of 1 orange

250 g (½ lb) thick Greek yogurt, whipped smooth with

1 liqueur glass Grand Marnier

500 g (1 lb) thick cream, whipped to the soft peak stage

A few fresh strawberries for garnishing

Simmer the strawberry syrup with the soft strawberry pulp and salt for about 2 minutes and remove from the fire to cool a little.  Squeeze the soaked gelatin sheets, add to the hot strawberry mixture and stir until thoroughly combined.

Meanwhile, combine the condensed milk with the lemon juice and orange zest, add it to the gelatin mixture and stir well together.   Stir in the yogurt/liqueur combination and cool completely.

Gently, fold in the whipped cream, in portions, and mix well together.

Line a loaf tin with cling film and pour in the strawberry mixture.   Level the surface, cover completely with the overhanging cling film and freeze for 4 hours at least.   Place the dessert in the fridge for one hour before serving.  Reverse on a serving dish and garnish, attractively, with fresh strawberries.  Serve with a small jug of strawberry syrup.

                                                STRAWBERRY SYRUP

This is a very useful ingredient to have in your pantry.     Many desserts can be prepared with this delightful syrup, also it can be poured over ice-creams and desserts.  Use the same recipe for raspberry syrup adding a little more sugar perhaps.

500 g (1 lb) strawberries, hulled, blended and sieved

Sugar, please see below

½ tsp lemon juice to enhance the savour

1 liqueur glass Metaxa brandy

For every 250 ml (1 cup) of strawberry pulp, use 187.5 ml (¾ cup) sugar.   Place in a saucepan, stir and bring to a gentle simmer.  When the syrup thickens, add the lemon juice and brandy and cook for 5 minutes more.  Cool, place in a sterilised jar, seal and store in the fridge.

                                                         

                                                    PUMPKIN SOUP

                                                       

                                   

This is a recipe for a very tasty soup.

1 kg (2 lb) pumpkin, peeled and cleaned from seeds and fibres, cut into chunks

2 large leeks, trimmed and sliced, white parts only

1 onion, chopped

2 large potatoes cut into chunks

1 ½ litre (6 cups) chicken stock (or half milk, half stock)

100 g (1 cup + 1 tbsp) kasseri or Gouda, grated

2 tbsp San Mihalis or Parmesan, grated

1 tsp freshly grated nutmeg

Salt and pepper to taste

1 liqueur glass good brandy

125 ml (½ cup) or more thick yoghurt or cream

3-4 tbsp chopped parsley, optional

Place the vegetables in a large saucepan with sufficient water just to cover, and cook until tender.   Then set aside to cool, and blend. 

Return the pumpkin puree to the saucepan, add the stock (or stock and milk), and sprinkle with freshly ground pepper and a little nutmeg.   Simmer gently until the soup thickens.  Stir in the cheese, then taste and adjust seasoning with salt, pepper and nutmeg, if necessary.  Bring again to the boiling point and pour in the brandy.  Simmer the soup for a minute or two, and serve with a tablespoon of cream or thick yoghurt, sprinkled with chopped parsley.   For a party, you could serve the soup in a pumpkin shell, instead of a tureen.

                               AUBERGINES STUFFED WITH CHEESE

This dish is traditionally prepared with kefalotyri, but you can use any hard cheese you prefer, even feta.

8 long aubergines of equal length, stems removed

4 tbsp of olive oil

250 m (1 cup) water or more

Very little salt

300 g (10 oz) kefalotyri or pecorino or a mature cheddar or hard feta, cut in 8 equal sticks                                                

                                                                                              

Sauce:

125 ml (½ cup) dry white wine

4 large tomatoes, halved, seeded, grated, skins discarded

250 ml (1 cup) tomato juice

Salt and freshly ground black pepper

1-2 tsp sugar or more if preferred

1/8 tsp Cayenne pepper, optional

1 tbsp fresh basil leaves, finely chopped

Make three incisions, lengthwise, in each aubergine. Sprinkle them lightly with salt and sauté them, very gently in olive oil and water, until soft, turning them occasionally. Remove the aubergines with a slotted spoon, and allow them to cool. Then insert one cheese stick in the incisions of each aubergine.

Meanwhile, prepare the sauce.  Place all the ingredients for the sauce in a large, flat saucepan and simmer gently until thick.  Transfer the cheese-stuffed aubergines, side by side in the tomato sauce and sprinkle with basil.   Cover the saucepan and simmer for 15 minutes more.   Taste and add more salt, pepper and sugar, if necessary.  Serve with chips and a green salad.

                                                   

                                  AVOCADOS STUFFED WITH SEAFOOD

                                        

This is a tasty dish for special occasions.

5 ripe avocados, halved, stoned and drenched with lemon juice

2 ½ tbsp very finely chopped spring onions, white part only

2 ½ tbsp sweet red pepper, finely cubed

1 tbsp parsley, finely chopped

½ tbsp dill, finely chopped (optional)

1 small tomato, peeled, seeded and finely chopped

Lemon juice to taste

Salt and freshly ground white pepper to taste

Few drops Tobasco sauce (optional)

500 g (1 lb) sautéed crabmeat, or baby shrimp, shelled, de-veined and sautéed with

                                a sprig of rosemary and a pinch of salt

4 tbsp Naxos Graviera or Cheddar, grated and mixed with

3 tbsp or Parmesan, grated

Scoop out the flesh from the avocado halves, moisten the shells with lemon juice and reserve.

Mash the avocado flesh into a smooth pulp.   Add the chopped onions, the sweet red peppers, herbs, tomato, lemon juice, salt, pepper and Tobasco, if using, and mix well together. Taste for seasoning and adjust, if necessary. Then add the seafood and fold gently together.   Spoon the mixture into the prepared avocado shells, sprinkle with grated cheese and arrange in a heated baking dish.   

Pour a cup of hot water in the baking dish around the avocados, place under a very hot grill and cook until the cheese bubbles and turns golden, (not more than 2-3 minutes).   Serve with a green salad.

     

                 TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

                                          

Cracked wheat is used in Eastern Mediterranean cooking for the last 4000 years.   A well-known Greek manufacturer, who produces cracked wheat, mentions that it has a high nutritional value, as it contains proteins, vitamins and vegetable fibres.  Cracked wheat is sometimes used in Greek cooking instead of rice.

6 medium-sized tomatoes, ripe but firm

2 medium-sized yellow peppers

2 medium-sized orange peppers

2 medium-sized green peppers

1 medium aubergine, peeled, cubed and sautéed

12-14 tbsp cracked wheat, soaked and drained

2 large onions, finely chopped

3-4 spring onions, finely sliced

1 cup parsley, finely chopped

½ - 1 tbsp mint, finely chopped

Cayenne pepper

Salt, pepper and sugar to taste

Water or vegetable stock
4-5 tbsp olive oil

 Slice the stem part of each pepper, and reserve.   Discard the seeds and add a pinch of salt in each pepper cup.  Proceed in the same way with the tomatoes, remove and reserve the pulp of the tomatoes and set aside, and sprinkle the tomatoes shells with salt, pepper and sugar.

In a large bowl cube the tomato flesh and add the onion, aubergine,  cracked wheat, herbs, 2 tbsp olive oil, Cayenne, salt, freshly ground black pepper and sugar   Mix everything very well together and stuff the peppers and tomatoes with the mixture.  

Arrange the stuffed vegetables in a shallow, ovenproof casserole, add 2 cups water or vegetable stock and the remaining olive oil and cover with baking parchment and the lid.  Simmer gently until the cracked wheat is almost cooked.   

Remove the lid and the baking parchment and bake in a moderately hot oven preheated to 190 C (375 F) for 20-25 minutes, or until the vegetables are slightly brown.

                            COURGETTES STUFFED WITH MINCED MEAT

Courgettes Stuffed with Minced Meat with Tomato

This is a traditional and popular Greek dish.   You can also prepare cabbage rolls with the same filling.       

                                             

12 large courgettes, lightly scraped, ends trimmed

Stuffing:

500 g (1 lb) mince beef or veal

1 onion, grated

2 tbsp olive oil

100 g (½ cup) short-grain rice

2 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

½ tbsp mint, finely chopped

Salt and freshly ground black pepper

Avgolemono sauce:

30 g (2 tbsp) butter
1 bay leaf

1 tbsp flour

Lemon juice according to taste

2 eggs, well beaten

Salt and white pepper to taste

720 ml (3 cups) hot water or slightly salted stock

2 tbsp parsley, finely chopped.

 Hollow the courgettes with a potato peeler and sprinkle a very little salt into each courgette. Chop up the courgette removed, and reserve   Prepare the stuffing by mixing all the ingredients together.  Also, add some of the reserved chopped courgette and a little warm water to make the mixture softer, and stuff the vegetables.

  

Arrange them in a large, flat saucepan, in 2 layers.  Pour the water or stock over and cover with baking parchment and the saucepan lid, and simmer for 45-60 minutes, until tender.  Transfer the courgettes to a serving dish and keep hot and sieve the cooking liquid into a bowl and reserve.

Meanwhile, prepare the avgolemono sauce. Melt the butter, add the bay leaf and the flour and stir over low heat for 2-3 minutes.  Pour in the reserved cooking liquid and whisk for 5-7 minutes until sauce boils and thickens.  Remove the saucepan from the fire, discard the bay leaf and quickly whisk in the beaten egg and the lemon juice.  Return to the heat, stirring constantly, but do not let the sauce boil.   Taste for seasoning and add more lemon juice, salt and pepper, if necessary. Pour over the hot courgettes and serve immediately sprinkled with parsley.

                                             STUFFED CABBAGE LEAVES

                                 

Blanch a cabbage for 5 minutes, drain and pour cold water over.   Separate the leaves and cut out the coarse stems.

Prepare the same stuffing as for “Courgettes Stuffed with Minced Meat” (see above).

  Fill each leaf or part of a leaf with a tbsp of stuffing and roll into small packets.  Arrange the cabbage rolls, in a large, flat saucepan, side by side, in two layers.  Add 1 tbsp of butter and press down with a large plate.   Add 750 ml (3 cups) stock or water and l tsp salt.  Cover the saucepan and simmer for about 1 hour.  Remove the cabbage rolls and arrange them in a serving dish and keep hot.

Prepare the avgolemono sauce as for “Courgettes Stuffed with Minced Meat ” (see above).  Pour it over the vegetables and serve steaming hot, with fried potatoes.

                                                           BRIAM

                                                      (Ratatouille)

This is a delicious “Poor Cuisine” vegetable dish which is made all over the Mediterranean.  

2 onions, peeled and cut in sixths or eighths

2 carrots scraped and sliced on a slant

2 red peppers, stalks and seeds removed, cut into bite-size pieces

1 large aubergine or two smaller ones, cut into bite-size pieces

2 large potatoes, cut into bite-size pieces

2 courgettes, trimmed and thickly sliced on a slant

2 cloves garlic, peeled and finely chopped

1 tbsp rosemary leaves, chopped

Salt, pepper and Cayenne pepper

½ cup olive oil

2 large tomatoes, skinned, seeded and cubed

250 ml (1 cup) tomato juice

¼ cup basil leaves or

1 tbsp fresh thyme

Mix the first 10 ingredients well together and place in a single layer, on a baking dish, double-lined with baking parchment.  Roast in an oven pre-heated to 180 C (350 F) for about 35-40 minutes, until the vegetables are cooked, but still slightly crunchy.  

Then add the tomato cubes, tomato juice and sprinkle with the basil or thyme.  Bake for 12-15 minutes more.   Serve warm or cold with crispy brown bread and tasty feta cheese

                    OKRA, TOMATOES AND ONIONS COOKED IN OLIVE OIL

                                                

Even if you hate okra try this recipe, you might change your mind.

1 kg (2 lb) baby okra, stems removed, the conical part thinly trimmed

125 ml (½ cup) vinegar

Salt

125 ml (½ cup) olive oil

2 large onions, chopped

4 ripe tomatoes, peeled, seeded and cubed

1 tsp or more sugar

2-3 tbsp chopped parsley

Salt and pepper to taste

Place the okra in a dish, sprinkle with salt and vinegar and set aside for at least 30 minutes, in the sun if possible. Then rinse thoroughly, dry and sauté it in 2-3 tbsp olive oil.  Remove and set aside.  

In the same saucepan cook the onion with a little water for about 5 minutes until the water evaporates.  Stir in the remaining olive oil, add the tomato, sugar, salt and pepper and cook for 10 minutes more. 

Then arrange the okra neatly in the tomato sauce, cover with a piece of baking parchment and the lid, and simmer gently for about 20 minutes, until the okra is tender.   Shake the saucepan occasionally during the cooking period adding a little hot water to prevent sticking.  Taste for seasoning and correct if necessary.   Serve with fried potatoes or as a garnish to roast chicken.

                                                                            

                                RAGOUT OF MEAT AND GREEN BEANS

       

                                                        

Substitute other vegetables in place of the green beans, such as courgettes, okra, aubergines, potatoes and peas for preparing this dish.

1 kg (2 lb) beef or veal, cut into serving pieces

1 kg (2 lb) green beans, trimmed

2 onions, chopped

1 clove garlic, chopped

2 tbsp olive oil

250 ml (1 cup) white wine,

3 tomatoes, peeled, seeded,

1 tbsp tomato paste diluted in

125 ml (½ cup) hot water

1 tsp sugar or more

4 tbsp chopped parsley

Salt, pepper and sugar to taste

Sauté the meat and onions and garlic in olive oil.  Pour the wine over the meat and stir for 2-3 minutes. Add the tomatoes, tomato paste, sugar, salt, pepper and simmer for 30 minutes.  Add the green beans and parsley and simmer, until the meat and beans are tender.

Serve with mashed potatoes. 

   

                                           PICKLED BABY AUBERGINES

A lovely pickle.

1 ½ kg (3 lbs) baby aubergines, washed and stemmed

A bunch of celery divided into twigs

Salt

Filling:

5 tbsp parsley, finely chopped

2 carrots scraped and cubed

1 onion, peeled and finely chopped

2 cloves garlic, peeled and minced

Vinegar

Olive oil

Cut the aubergine lengthwise, boil in salted water with the celery twigs until almost tender and place on kitchen paper to drain.

Place all the filling ingredients in a bowl, sprinkle with salt, mix well together and wait for one hour.  Stuff the aubergines with the filling and tie with the celery twigs.  Arrange the aubergines in a container and cover with vinegar and a little salt.

After three days, drain the aubergines, place them in a glass jar, cover with olive oil and seal.   After two days they are ready to eat.  Serve the baby aubergine sliced.

                                FLORINA PEPPERS IN PICKLING BRINE

1 kg (2 lb) Florina peppers, washed and patted dry

½ a cup of salt

Olive oil

Place the peppers in a tin and roast in an oven preheated to 180 C (350 F) until tender.   Remove from the oven and cover for 10 minutes.   When cool enough to handle, peel the peppers and remove the seeds.

Boil the water with the salt for eight minutes, stirring occasionally until the salt has dissolved.  Allow to cool and pour over the peppers, cover with a little olive oil and seal the container.   This pickle can be preserved for 5 months.

                SUN-DRIED TOMATOES WITH BASIL AND OLIVE OIL

      

                            

You can use sun-dried tomatoes in salads and with fish or meat dishes.

Medium-sized ripe, red tomatoes

Basil leaves

Garlic cloves, roughly chopped (optional)

Coarse salt

Olive oil

Cut the tomatoes in half and de-seed them.   Place them on large baking sheets, lined with baking parchment and sprinkle with salt.  The traditional method is to cover the tomatoes with fine muslin and leave them in the sun for about 10 days, or until they are dried but still slightly soft.  They should be taken indoors every evening.

It is much easier to dry them in a very low oven for about 24 hours. When ready, remove the skin.

Place the tomatoes in jars interspersed with basil leaves and garlic, if used, and cover with olive oil.   In about a week they will be ready to eat.   Always keep them well covered with olive oil.   They will keep for several months. 

                              VEGAN BEETROOT CHOCOLATE CAKE

This chocolate cake is beyond words.

1 ½ cups self-rising flour

1 tsp bicarbonate of soda

1 cup sugar plus 2 tbsp (heaped)

A ½  cup of cocoa

1 vanilla

1 pinch of salt

A tiny pinch of Cayenne pepper

1/3 cup sunflower oil

1 tsp vinegar

1 cup blended and sieved beetroot puree 

Ganache:

100 ml of coconut cream

100 g chocolate (Ygeia’s Pavlidou) finely chopped

1 tsp Greek honey

(Bring the cream to a simmer and pour over the chocolate and honey and whip until smooth and  glossy)

Mix all the dry ingredients together, add the wet ingredients and stir very well to combine.   Pour into an oiled cake tin and bake for 35-50 minutes in an oven preheated to 160 C.  Allow to cool in the tin and reverse on a pretty dish.  Serve sprinkled with icing sugar or cover with ganache.

Still Life by Balthasar van der Ast