Spring Vegetables and fruit

               

 

          Artichokes, white and green asparagus and fennel bulbs are the most popular spring vegetables in Greece.  As for fruit, strawberries, cherries and apricots ripen this time of the year, their luscious flavours so hard to resist, both fresh and cooked.    Let us prepare and offer to our family and friends the choice of spring vegetable and fruit dishes, cooked in such a way so as to bring out their essential character, that we so enjoy to savour.

A PIE WITH ARTICHOKE HEARTS

                                                 

If you like artichokes, this is one of the best pies.

10 large artichoke hearts (cut in quarters) or 20 small ones, (frozen or fresh)

2 lemons, if using fresh artichokes

2 tbsp olive oil

5-6 spring onions, chopped

1-2 tbsp lemon juice

Salt and freshly ground black pepper

½ tbsp dill, chopped

2 eggs, lightly beaten

160 g (2 cups minus 1 tbsp) kephalograviera or Parmesan, grated

90 g (1 cup) kasseri or Emmenthal, grated

125 g (1/4 lb) anthotyro, crumbled, or ricotta

4 slices ham, cubed, optional

500 g (1 lb) phyllo pastry

120 ml (1/2 cup) butter, melted

2 tbsp olive oil (optional)

Sauce

3 tbsp butter

3 tbsp flour

1 bay leaf

1½ cup milk

Salt and freshly ground black or white pepper to taste

Nutmeg, to taste

           If using fresh artichokes proceed as follows.   Break off the tough outer leaves.  Cut off about 3 cm (1 in) from the top and rub with lemon juice.  Remove the choke with a teaspoon, peel the stalks.  Immediately immerse the artichokes in a bowl of cold water with 1 tbsp flour and the juice of 1 lemon, to prevent them from blackening.

           Sauté the onions in 2 tbsp butter. Add the artichoke hearts, drained and dried, sprinkle with salt and pepper, drizzle with lemon juice and about 1 cup water or more if necessary, and simmer until the artichokes are almost tender and most of the liquid has evaporated. Sprinkle with dill.

 

        Meanwhile prepare the sauce.  Stir the flour into the melted butter, add the bay leaf, and cook for 2-3 minutes. Pour in the milk and simmer for 5-7 minutes, stirring all the time, until the sauce thickens. Season with pepper and nutmeg and set it aside to cool.  Remove the bay leaf.

         In a big bowl, combine the eggs and cheeses with the sauce and mix well together. Taste, and add freshly ground white pepper and salt if necessary.  Then add the artichokes and ham, if using.

         Line a buttered rectangular baking dish with 5 sheets of phyllo pastry, brushing each sheet generously with butter.  Sprinkle with bread crumbs and spoon the filling carefully over.  Fold the overhanging pastry over the filling.   Place another 5 sheets of pastry on top, brushing each separately with butter.   Trim the excess phyllo and tuck it neatly into the sides of the dish.   Score the top layer of the pastry into portions.  Sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about 1 hour.

(Serves 6-8)

                                                 

ARTICHOKE SOUP

                                                     

           You could use frozen artichokes for this soup,

6 large artichoke hearts, sauteed

2 fennel bulbs, tender parts only, chopped and sauteed

1 medium onion, chopped and sauteed

2-3 spring onions, white parts only, finely chopped and sauteed in

1 tbsp olive oil

Juice of ½ a lemon

1 litre (4 cups) or more, chicken stock

1 tbsp butter

1 heaped tbsp cornflour

250 ml (1 cup) cream, low-fat if preferred

2 egg yolks

2 tbsp chopped dill

Salt, and freshly ground white pepper

                Place the sauteed artichokes, fennel bulbs and onions in a saucepan with the chicken stock, and 1-2 tbsp lemon juice.  The vegetables should be completely covered by the liquid.   Simmer gently, until tender. Add the butter and correct the seasoning with salt and pepper, if necessary.  Cool and blend the vegetables and remove saucepan from the heat 

              Mix the cornflour with 2-3 tbsp cream until smooth.  Beat the egg yolks with the remaining cream, add the cornflour mixture, and continue beating.  Slowly, pour a ladleful or two of the hot artichoke liquid in the egg mixture, beating all the time.  Pour the egg mixture into the soup, sprinkle with chopped dill and stir.   Simmer it very gently and stir constantly until the soup thickens. Do not boil.

            Check and adjust seasoning once more with salt, pepper and lemon juice, if necessary.   If the soup is too thick add a little hot vegetable stock or water.  Serve immediately.

(Serves 4-6)

ARTICHOKES WITH CREAMED SPINACH

                                             

  

            Artichokes stuffed with creamed spinach are delicious served with meat or poultry or as a main dish for a light meal.

 12 large artichoke hearts, fresh or frozen

 Juice of 2 lemons

1 onion

3-4 sprigs of dill, chopped

Salt and freshly ground black pepper

2 tbsp olive oil

1 kg (2 lbs) fresh spinach leaves, blanched, well strained

                   and finely chopped

Sauce

2 tbsp butter

2 tbsp finely chopped spring onions

1 bay leaf

2 tbsp flour

500 ml (2 cups) milk

2-3 tbsp grated San Mihalis, Gruyere or Parmesan cheese

Salt and freshly ground white pepper to taste

1-2 tsp dill, finely chopped (optional)

            If you are using fresh artichokes, see above for instructions.    

Pour the lemon juice over the artichokes and simmer with the onion, half the dill, olive oil, a little salt and pepper and a little water, until just done.  Place the artichokes in a buttered baking dish and keep hot.

           Meanwhile prepare the sauce.  Sauté the onion in butter, until soft.  Add the flour, bay leaf, a little salt and pepper, and simmer for 2-3 minutes, stirring constantly.  Remove from the heat, pour in the milk and whisk well.   Then return to the fire and cook and stir, until the sauce thickens (about 5-7 minutes).  Discard the bay leaf.

            Add the spinach and the remaining dill to the sauce, and cook gently for a few minutes, until it has the consistency of mashed potato.   Then add half the grated cheese, check the seasoning and correct, if necessary.  Be sparing with the salt, as more cheese will be added later.

             Fill the artichoke hearts with the creamed spinach.   Sprinkle with the remaining cheese and bake in a moderate oven preheated to 190 C (375 F) for 10-12 minutes, or until the cheese melts and bubbles.

(Serve 6-8).

  

                                              

ASPARAGUS SOUP

                                                   

           Greek asparagus are of an excellent quality.  You can use either the white or the green variety, for preparing this soup.

500 g (1 lb) fresh asparagus

1 clove garlic

1 onion, chopped

1½ litre (6 cups) chicken stock or more, if necessary

2 tbsp butter

2 tbsp all-purpose flour

1 bay leaf

250 ml (1 cup) milk

Salt and pepper

 250 ml (1 cup) whipped cream, low fat if preferred, optional  

1 ½ tbsp parsley, finely chopped

             Cut off the asparagus tips and set aside. Chop the tender part of the stalks and reserve.  Also chop and reserve the tough parts.

             Bring the chicken stock to a boil and add 6-8 asparagus tips and simmer for 5-7 minutes, remove with a slotted spoon and reserve.  Add the chopped, tough stalks to the stock and cook for 25 minutes.  Remove the stalks and discard.

            Add the remaining asparagus (tips and the tender stalks), onion and garlic to the stock, simmer for about 20 minutes or until the vegetables are tender, and set aside to cool.   Blend the vegetables and stock and sieve.  Return the soup to the saucepan and keep hot.   

           Melt the butter and stir in the flour, pepper and bay leaf, and cook gently for 2-3 minutes.  Add milk to the roux and cook, whisking constantly, until the mixture thickens.  Discard the bay leaf.  Mix the sauce with a cup of warm soup and sieve back into the saucepan and stir.  Correct the seasoning with salt and freshly ground white pepper, if necessary. Then add the cream, if using, and heat without boiling.

Serve decorated with chopped parsley and the reserved asparagus tips.

 (Serves 6)

                                                          

 CHICKEN FRICASSEE WITH ARTICHOKES

                                      

 

        Traditionally this dish is prepared with lamb, but it is also delicious with chicken, and much lighter.

1 chicken about 1.250 kg (2½ lb), skinned and cut into serving pieces

Flour mixed with salt and pepper

2 tbsp butter

1 tbsp olive oil

5-6 spring onions chopped

1 small clove garlic, finely chopped

125 ml (1/2 cup) white wine

8 artichoke hearts, fresh or frozen, halved and parboiled with salt and lemon juice

500 ml (2 cups) or more, hot water or chicken stock

Salt and freshly ground black pepper, to taste

2 eggs

Juice of ½ a lemon or according to taste

2 tbsp dill,  finely chopped

          
        If using fresh artichokes prepare them according to instructions for “A Pie with Artichoke Hearts”.
                                                                                                                                                                       
       Dip the chicken pieces in seasoned flour, sauté in 1 tbsp hot butter and olive oil, and transfer to a large saucepan.   In the same frying pan sauté the onions and garlic in the remaining butter, until soft.  Add the wine and simmer for 2-3 minutes.  Pour in the hot water or chicken stock, and stir and cook 2 minutes more. Finally, pour over the chicken and simmer covered for about 30 minutes or until and chicken is nearly tender.   Add the artichokes to the chicken and cook 15 minutes more. Remove the saucepan from the fire. 

         Beat the eggs and the lemon juice together.  Slowly add 2 ladlefuls of hot cooking liquid, beating constantly.   Then pour this mixture over the chicken and artichokes, sprinkle with chopped dill return to the heat and barely simmer, shaking the saucepan from time to time.  Serve with fried potatoes.

(Serves 4-6)

                                         

BOILED ASPARAGUS SALAD

     

Try this well-known classic in April or May, when asparagus are plentiful.

1 kg (2 lbs) white or green asparagus

Salt

1 bay leaf

Vinaigrette dressing, (see recipe below)

2 eggs, hard-boiled, whites and yolks finely chopped, separately (optional)

           Break off the hard ends of each stalk and peel the asparagus.

Tie them in bundles, boil in salted water and a bay leaf for 7-10 minutes or until just tender, and drain well.  

         Serve, hot or cold, drizzled with the dressing and sprinkled with the boiled egg, if using. Serve the remaining vinaigrette in a sauce-boat.

(Serves 6-8)   

Vinaigrette:

½ -1 clove garlic, crushed (optional),

½ tsp salt

 ½ tsp mustard powder

1 tbsp white balsamic vinegar

1 tsp lemon juice or more, if preferred

6 tbsp extra virgin olive oil

Black pepper, freshly ground.

            Mix all the ingredients in a jam jar and shake well.  Use as much vinaigrette as you need, and store the rest in a jar in the refrigerator. 

(Serves 4-6)

                                                 

F E N N E L   S O U P

          Fennel bulbs are the most tasty and aromatic spring vegetables.  This is a delicious soup.  You could try using a tbsp ouzo to enhance the fennel flavour.

                                                    

4 bulbs fennel, trimmed and chopped

1 medium onion, peeled and chopped

2 leeks, sliced

2 medium potatoes, peeled and cut into chunks

750 ml (3 cups) chicken or vegetable stock

½ tsp freshly grated nutmeg

Freshly grated white pepper to taste

250 ml (1 cup) milk or cream

1 tbsp fennel leaves, finely chopped

1 tbsp lemon juice or more if preferred, optional

Fennel sprigs for garnish

            Partly cover the vegetables with water, simmer until tender, cool and blend.

Sieve the vegetable puree back into the saucepan.   Add the stock, pepper and nutmeg and simmer gently until the soup thickens, stirring from time to time.

           Stir in the milk or cream and the fennel leaves and heat very well without boiling. Sprinkle with lemon juice, if using. Taste and add a little salt if necessary and freshly ground white pepper.   Serve garnished with fennel sprigs.

(Serves 4-6)

STRAWBERRY CAKE WITH OLIVE OIL

I prefer this cake served just sprinkled with icing sugar.

2 cups sugar

4 eggs

¾ cup olive oil

3 cups self-raising flour or more sifted with

1 tsp baking powder and

a pinch of salt

375 ml (1½ cup) strawberry pulp, sieved

1 liqueur glass orange liqueur or strawberry brandy

          Beat sugar and eggs until light, add olive oil and keep on beating.   Stir in the strawberry pulp and the orange liqueur in three portions, alternately with the sifted  flour mixture. 

                                       

         Place the batter in a prepared cake tin and bake in an oven preheated to 180C (350 F) for 35-40 minutes or until a skewer comes our clean.

STRAWBERRY JAM

                                       

1 kg (2 lb) ripe but firm strawberries, washed and hulled

750 (1½ lb) sugar

62.5 ml (¼ cup) brandy

2 tbsp lemon juice

            Cut the strawberries in half.   Place half the strawberries in one layer in a saucepan, add half the sugar on top, arrange the remaining strawberries over and evenly cover with the rest of the sugar.  Cover the saucepan and refrigerate overnight.   

            Next day simmer the fruit for 15 minutes, then remove the saucepan from the fire and set aside for 24 hours. Then add the brandy and simmer for about ½ hour or, until the jam thickens.  Then add the lemon juice and cook for 2-5 minutes more.

            Fill prepared jars with the scalding jam, seal them and turn them upside down.   Leave them undisturbed until the next day or until they are completely cold. Then turn the jars over and store them in a cupboard.   When you open a jar, be sure to refrigerate it.

STRAWBERRY TART

 Try this strawberry tart.

Pastry:
250 g (8 oz + 1 tbsp) all-purpose flour

2-3 tbsp fine semolina

120 g (4 oz) sugar

150 g (5 oz) butter

A pinch of salt

1 egg

Grated orange rind of 1 orange

A scant amount of orange fizz

Filling:

3 egg yolks

60 g (2 oz) sugar

a pinch of salt

300 g (10 oz) Greek yogurt or cream

300 g (10 oz) strawberries, mashed and sieved

15-20 medium sized strawberries for decoration

2 tbsp brown sugar

Strawberry Coulis:

200 g (about 7 oz) ripe strawberries, mashed

2 tbsp icing sugar
1 tbsp orange-flavoured liqueur, strictly for adults

            For the pastry rub butter, orange rind, sugar, salt, semolina and flour together until it resembles breadcrumbs.  Add the egg yolk and 1-2 scant tsp orange fizz and knead just enough to form a soft dough.  Wrap and refrigerate for 2 hours.

           Meanwhile prepare the filling. Beat sugar, salt and egg yolks until light and fluffy then add the yogurt or cream and the strawberry pulp and mix well together.

            Roll out the pastry thinly and line a 24 tart tin. Prick the pastry with a fork, pour the filling over, arrange the strawberries on top and press them gently into the filling (so that only the base of each strawberry is immersed into the filling).  Sprinkle with brown sugar and bake in an oven preheated to 180 C (350 F) for 35-40 minutes.

           To make fresh strawberry coulis mash and sieve the strawberries and mix with the icing sugar.and liqueur, if using. 

 

           Serve the strawberry tart in wedges and some strawberry coulis on the side.

  

 

  

   

                                

  

  

  

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Easter in Greece

  

Holy Week is the most important period for the Greek Orthodox Church. Most Greeks, even non-regular church goers, attend the services daily, in order to listen to the Gospels, to hear the hauntingly beautiful hymns, and comply with rites and traditions that have become part of the Greek heritage.  

         On Good Friday, flags are lowered at half-mast, on public buildings.   After Vespers, in every church, the procession of the “Epitaphios” takes place. A bier, decorated with sweet-smelling spring flowers, is carried through the streets of every city, town, hamlet and village of Greece, while the devout follow chanting the lovely, moving words of the burial hymn: “ Ai geneai passai”  All generations lament over the death of Our Lord.

        At 11 p.m. on Saturday, people fill churches, carrying long candles "lambades".   Exactly at midnight the bells start pealing joyfully, fireworks light up the dark skies, the priest proclaims the Resurrection of Christ and offers the “Holy Light” to the congregation.  Everybody kisses their loved ones, declaring “Christos   Anesti”, Christ has risen, and returns home, with lighted candles, to crack red Easter eggs and enjoy their magheritsa!

Here are a few traditional and contemporary recipes for Easter.

                        

                              

TRADITIONAL  EASTER  SOUP

 Μαγειρίτσα

After the Easter Midnight Service, the fast for Lent is broken with this delicious and comforting soup.

1 kg (2 lb) lamb offal such as liver, lung, heart or substitute with a leg of lamb

                                                           or use both in equal quantities

5-6 spring onions, finely chopped

2 cups cos lettuce, finely shredded

2 tbsp butter

120 ml (½ cup) white wine

Salt and pepper to taste

6 tbsp short grain rice

3-4 tbsp dill, finely chopped

4 egg yolks, or 2 whole eggs separated, whites whipped into soft peaks

2 lemons, juice only or according to taste

           Cover the lamb offal or meat with cold water and bring to the boil. Strain and discard the water.  Add enough hot water to cover the meat, sprinkle with1 tbsp of salt and simmer for 30 minutes.   Strain, refrigerate and de-grease the stock and cut the lamb into very small cubes.

          Saute the spring onions and lettuce in butter. Remove the lettuce and reserve.  Stir in the meat and cook for about 10-12 minutes, drizzle with wine and cook 3 minutes more.  Pour in the hot stock, let it come to the boil, taste and season with salt and pepper, if necessary.  Add the rice and the reserved lettuce, and simmer for 10 minutes.  Then add the dill and cook 10 minutes more, until the rice is tender. taste once more to check the seasoning.  Just before serving, heat the soup and prepare the avgolemono as in "Lamb Fricassee" (see below),  and serve sprinkled with freshly ground black pepper.

(Serves 6)

EASTER MUSHROOM SOUP

                                             

           This is a delicious vegetarian soup, if prepared with olive oil and vegetable stock.  This soup has been inspired by “Magheritsa”, the well-known Easter soup, without the “Avgolemono”.

500 g (1 lb) fresh mushrooms finely chopped

6 dried porcini, soaked and chopped, soaking water strained and reserved

2 tbsp olive oil or butter

1 medium onion, grated

1-2 cloves garlic, finely chopped

2 tbsp flour

The tender leaves of 1 cos lettuce, shredded

2 tbsp dill or fennel, chopped

3-4 spring onions finely chopped

250 ml (1 cup) white wine

1.500 litres (6 cups) well seasoned chicken or vegetable stock

Lemon juice to taste

Salt and freshly ground black pepper

            In a medium saucepan sauté the grated onion in 2 tablespoons olive oil or butter.   Add the fresh mushrooms, the porcini and the garlic, and cook until all the liquid evaporates.   Stir in the flour and cook for 2-3 minutes more.  Then pour in half the wine and keep on stirring, until the wine evaporates.   Pour in 2 ladlefuls of chicken or vegetable stock and the reserved porcini liquid and simmer for about 15 minutes. It should have the consistency of a thick mushroom sauce.

  

          In a large saucepan, sauté the spring onions in the remaining oil or butter, add a pinch of salt and the shredded lettuce and cook for 3 minutes more.   Pour in the remaining wine and let it evaporate.   Add the remaining stock and simmer, until the vegetables are almost done and combine with the mushroom mixture.

   

          Add the chopped fennel or dill and cook the soup 5 minutes more.  Sprinkle with lemon juice, according to taste.  Correct seasoning with salt, if necessary.   Also add a little hot water if the soup is too thick.   Bring the soup to a simmer and sprinkle with freshly ground black pepper.  Serve immediately.

(Serves 6-8) 

          

                                            

LAMB FRICASSEE

                                                     

 

          Artichokes may be substituted for lettuce or endives.

1½ kg (3 lb) leg of lamb, boned, trimmed of excess fat and cut into egg-sized pieces

Salt and pepper to taste

2 tbsp butter

A little olive oil

1 large onion, finely chopped

½ kg (1 lb) spring onions, chopped including the tender green parts

250 ml (1 cup) dry white wine

1 heaped tbsp flour, dissolved in

250 ml (1 cup) water

1½ kg (3 lb) cos lettuce, coarsely shredded, or

1½ kg (3 lb) curly endive blanched and roughly chopped

2 tbsp dill or fennel, finely chopped

4 egg yolks

1 lemon, juice only, about 4 tbsp or more

125 ml (½ cup) hot full milk

8 slices of bread, each trimmed and halved into triangles, fried or toasted.

Sauté the meat in butter and olive oil, in a large saucepan,. until slightly browned.  Add the onion and spring onions and simmer for 5-7 minutes stirring occasionally. Sprinkle the meat with salt and pepper and pour in the wine and cook for 2-3 minutes more.  Add the flour/water solution and enough hot water to partly cover the meat and simmer until it is nearly cooked.

    

Add the lettuce or endives, and season with a little salt and freshly ground pepper.  Simmer until both the meat and vegetables are cooked, stir in the dill or fennel and cook gently for 5 minutes more. Check if there is enough cooking liquid for the sauce and add a little hot water if necessary.   Remove the saucepan from the fire.

 

Beat the egg yolks with a little water and the lemon juice.  Gradually add 2 ladlefuls of cooking liquid, beating constantly and pour over the fricassee.  Bring to a very gentle simmer but do not boil. Add the milk and stir.  Serve piping hot garnished with fried or toasted bread.

(Serves 8)

                                                  

                                

 LEG OF LAMB BAKED IN BAKING PARCHMENT

                                                

 This is a favourite meal and very easy to prepare.

A 2 kg (4 lb) leg of lamb, trimmed of excess fat

1 lemon, juice only

Salt and pepper to taste

½ tbsp fresh oregano or rosemary

1-2 cloves of garlic, sliced

150 g (5 oz) kephalotyri or pecorino cheese, cut in small sticks (optional)

50 g (1¾ oz) butter

           Place the leg of lamb on a large piece of baking parchment.  Rub it with lemon and sprinkle with salt, pepper and oregano or rosemary. Make small slits in the meat and fill them with garlic slices and cheese sticks if using.  Dot the lamb with butter, fold the baking parchment over, and fold again in foil.

          Roast the leg of lamb in an oven preheated to 190C (375 F) for 1½ hours. Then uncover the meat and roast it for 15 minutes more or until golden brown.   Serve with roast potatoes and a green salad.

(Serves 6)

  

               

             

  LIVER COOKED WITH LEMON AND SUGAR FROM CEPHALONIA

                            

If you like liver, do try this dish.

1/2 kg (1 lb) liver, trimmed and cut into small slices 1.25 cm (1/2 inch) thick

Flour

About 60 ml (1/4 cup) olive oil

Salt and freshly ground black pepper

2 tbsp or more sugar, diluted in

2 tbsp lemon juice, or according to taste, and

125 ml (1/2 cup) water or more

            Dip the liver in the flour and shake off the excess.   Heat the olive oil in a frying-pan, and fry the liver for 2-3 minutes on each side.  Do not overcook.  Sprinkle with salt, remove from the frying-pan and keep hot.

           Discard almost all of the oil from the frying-pan.   Pour the lemon, sugar and water mixture into the pan scraping off any brown bits.  Stir and boil the sauce briskly, and taste and adjust with lemon, water and sugar, if needed.

 

          Return the liver to the frying pan and heat it thoroughly, making sure that each slice of liver is coated with the sauce.   Taste once more and add some salt, if necessary, and freshly ground black pepper.  Serve with a salad of your choice and warm, crusty bread.

(Serves 6-8)  

                 

 EASTER BREAD

 Τσουρέκι

          If you can not find mahleb or mastic double the amount of freshly grated citrus fruit for preparing Tsoureki.

500 g (1 lb) strong plain flour

2 tbsp dry yeast

60 ml (¼ cup) hot water (not over 38 C)

175 g (7/8 cup) sugar

½ tsp salt

½ tbsp mahleb, freshly ground

½ tsp mastic, freshly ground

The freshly grated rind of 1 lemon or orange

60 ml (¼ cup) hot milk (not over 38 C)

3 eggs at room temperature (reserve 1 yolk for further use)

180 ml (¾ cup) hot, melted butter

3 tbsp or more almond flakes for garnishing

           Sprinkle the dry yeast over the hot water, stir in a little flour to make a thick batter, cover and allow it to double in volume.

           In a large bowl, mix the sugar salt, spices and grated rind together.  Stir in the hot milk and 2 tbsp warm butter.  Then add the eggs and the yeast and continue stirring until all the ingredients are well mixed together.  Gradually incorporate the flour until you have a sticky dough.

           Fold the butter by the handful into the dough, without kneading, until all the butter is used.  Do not worry if the butter is oozing from the dough, it will be absorbed as the dough proves.  Shape the dough into a ball, cover and leave it in a warm place until it has doubled or tripled in bulk.

           Punch the dough down and without kneading or handling it too much, shape it into 1 large or 2 smaller plaited loaves.  Place it/them on a tin lined with baking parchment,  cover and let double or even triple in bulk.   Glaze the tsoureki with the reserved egg yolk, beaten with 2 tbsp of water, and sprinkle lavishly with almond flakes. Bake in an oven preheated to 190 C (375 F) for 20-30 minutes (do not over bake as it will harden) and let it cool on a wire rack.   If not served at once, seal in plastic bags and freeze.

  

                           

  EASTER COOKIES

          These are lovely and crisp cookies.

600 g (4 cups) all purpose flour

150 g (¾ cup) sugar

150 g (5 oz) butter or margarine (hard)

1½  tsp ammonium bicarbonate

Pinch of salt

2 egg yolks + 1 slightly beaten egg white for brushing over the cookies

2 vanillas

        Beat the butter well, then add the sugar and salt and continue beating until soft and fluffy.  Add the eggs one at a time, the vanilla and the ammonium.  Finally sift in the flour and knead until a soft dough is obtained. Shape into small koulourakia (really small, as they almost double in size), brush them with the egg white and bake in an oven preheated to 190 C (375 F) (not air) for 10 minutes until they are golden. 

  

 CHEESE TART

                               

Pastry

1 1/3 cups flour

1/8 tsp mustard powder

½ tsp salt

½ cup cold butter, cubed

3 tbsp cold water

Filling

500 g (1 lb) anthotyro, anari or any other bland white cheese

4 eggs separated, whites whipped into soft peaks, with a pinch of salt 

2 tbsp flour

the grated rind of 1 lemon

1/8 tsp nutmeg

2 tbsp finely chopped parsley

2 spring onions, very  finely sliced

90 g (1 cup) Graviera or Parmesan

½ cup cream

salt, pepper, a pinch of Cayenne pepper

2 tbsp Parmesan

         Combine the flour with salt, mustard powder and salt.  Rub the butter with the flour with the tips of your fingers until the mixture resembles bread crumbs. Add the water and just press the dough together into a ball.  Cover and refrigerate for at least an hour.

          Meanwhile prepare the filling.  Blend the white cheese with the egg yolks and flour until smooth.   Then add the lemon rind, nutmeg, salt, pepper, Cayenne pepper, the grated cheese and the cream and blend until all the ingredients are well mixed together.   Finally add the chopped parsley and spring onions and pulse 3-4 times.  Remove from the blender and fold in the whipped egg whites.

         Roll out the pastry and line the bottom and sides of a prepared tart tin.   Add the cheese filling, sprinkle with 2 tbsp of Parmesan and bake in an oven, pre-heated to 180C (350 F) for about 45 minutes

(Serves 6-8)

 SWEET CHEESE TARTS FROM SANTORINI

                                              

            Meletinia are very popular and not only in Santorini.   When they are made with good cheese, they are absolutely superb!

Pastry:

300 g (2 cups) flour

1 tsp baking powder

A pinch of salt

1 tsp finely grated orange rind

115 g (1/2 cup) butter

2 eggs, beaten

2 tsp orange juice

1 tbsp or more soda water

Filling

200 g (2 cups) unsalted, white cheese, mizithra, anthotyro, ricotta

300 g (1 ½ cups) sugar

150 g (1cup) flour

3 eggs, whites whipped into stiff peaks

1 tsp finely grated orange rind

Cinnamon

         First prepare the pastry.   Sift the flour, salt, baking powder together, add the grated orange rind and rub in the butter until it resembles bread crumbs.  Add the eggs, orange juice and soda water and knead just enough to form a soft dough, and set aside to rest for at least 30 minutes.

  

        Combine the cheese, sugar, whole egg, grated orange rind and flour together.   If the filling seems very soft, stir in more flour and then, carefully fold in the beaten egg whites.

        Roll out the pastry rather thinly and cut in 10 cm (4 in) circles with a pastry cutter.   Place a teaspoon of the cheese mixture on each circle and pinch the edges together to form a tartlet.

  

       Place the tarts on a baking pan and bake for 25 minutes in an oven preheated 190 C (375 F).  Serve sprinkled with cinnamon. 

(Makes 24 tartlets)