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| Waiting for Friends in Santorini |
As promised in a previous post, here are several recipes prepared with Greek super foods and products of the Greek Food Industry.
O L I V E O I L
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| Scented Olive Oil |
One can use this same recipe for olive oil flavoured with lemon, chilli, rosemary etc.
GARLIC-SCENTED OLIVE OIL
2 garlic cloves, peeled and sliced
2 cups extra virgin olive oil.
Place the garlic into a bottle of olive oil and keep in a dark place for five days.
Remove the garlic and it is ready for use. Always store in a dark cupboard.
H O N E Y
These puffs are made with choux pastry and fried.
This is a lovely vinaigrette, made with Greek honey and mustard.
2 tsp honey
2 tsp mustard
Salt to taste
2 tbsp tarragon vinegar
6 tbsp extra virgin olive oil
Stir the first four first ingredients well together, then add the olive oil in a thin stream, stirring constantly. Use the amount required and store the remaining dressing in the fridge for not more than two days.
F R U I T
This is a lovely, easy dish for special occasions.
3 tbsp olive oil
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 and adjust accordingly. Serve sprinkled with chives and freshly ground black pepper.
This is an easy and tasty dish that will certainly be enjoyed by your family and friends.
GREEK MULLED WINE
This is a winter welcome drink for company.
250 ml (1 cup) water
1 large cinnamon stick
1 level tsp ground nutmeg
2 cloves or
1 star-anise
150 g (3/4 cup) brown sugar or according to taste
2 oranges, juice and the rind peeled with a potato peeler
4 bottles red Agiorgitiko or Naoussa or any dry wine of your choice
125 ml (1/2 cup) or more Metaxa brandy
Place the six first ingredients in a saucepan and simmer, stirring until the sugar melts. Remove the saucepan from the heat and leave it aside for 15 minutes, allowing the flavours to infuse.
Add the wine and the brandy and very gently heat the liquid, but do not boil. Discard the spices and orange peel.
Keep the wine over low heat and serve in warmed glasses.
GREEK BRANDIES AND SPIRITS
O U Z O
5 spring onions finely chopped
Y O G U R T
C H E E S E
First prepare the pastry. Blend the two flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and enough water until the dough forms a ball around the hook. Cover and refrigerate for 30 minutes at least.
C U R E D M E A T S
HERB-SCENTED OLIVE OIL
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| Herb-Scented Olive Oil |
It is very easy to prepare one’s own herb-scented olive oil. Just use the best quality, mild tasting, olive oil and fresh herbs. Also, prepare small quantities and store in a cool, dark place.
Lemon Rind and Bay Leaf Olive Oil:
500 ml (2 cups) extra virgin olive oil
1 dried lemon rind
1-2 bay leaves
Place the lemon rind and bay leaves in a jar, cover with olive oil and seal. Place in a dark, cool place for 12-15 days. Then strain the oil into a prepared bottle and seal.
Rosemary and Sage Olive Oil:
500 ml (2 cups) extra virgin olive oil
1 large rosemary sprig
1 sprig (6-8 leaves) sage
Proceed as above.
Basil and Garlic Olive Oil:
500 ml (2 cups) extra virgin olive oil
2 sprigs basil
1 garlic clove, halved
Place the basil and the garlic in a jar, cover with olive oil and seal. Place in a dark, cool place. After 5 days, remove the garlic. Leave the olive oil 8-10 days longer, discard the basil and transfer to a prepared, completely dry, bottle, and seal
HONEY PUFFS
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| Drizzled with Honey and Sprinkled with Cinnamon |
These puffs are made with choux pastry and fried.
112 g (1/2 cup) butter
250 ml (1 cup) water
Pinch of salt
130 g (1 cup) self-raising flour
4 eggs
Oil for deep frying
Honey or icing sugar
Powdered cinnamon
Bring the water, butter and salt to the boil and remove from the heat. Add the flour altogether and stir vigorously with a wooden spoon until the dough forms a ball around the spoon and cook, stirring for five minutes more. Remove from the stove and cool a little. Add the eggs, one at a time, stirring until thoroughly combined, before adding the next.
Heat 5 cm (2 inches) of oil in a deep saucepan – the oil should not be too hot. Take teaspoonfuls of the mixture and drop into the oil, being careful not to overcrowd the saucepan, as they will double in bulk. Fry for about 10 minutes. They turn over by themselves. When they puff up to at least double their size, burst a little, and are golden in colour, they are ready.
Remove the puffs with a slotted spoon and place on kitchen paper to drain, Serve drizzled with honey and sprinkled with cinnamon or with icing sugar and cinnamon.
(Makes 25 puffs)
HONEY AND MUSTARD SALAD DRESSING
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| A Zesty Salad Dressing |
This is a lovely vinaigrette, made with Greek honey and mustard.
2 tsp honey
2 tsp mustard
Salt to taste
2 tbsp tarragon vinegar
6 tbsp extra virgin olive oil
Stir the first four first ingredients well together, then add the olive oil in a thin stream, stirring constantly. Use the amount required and store the remaining dressing in the fridge for not more than two days.
ICED WATERMELON SOUP
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| Iced Watermelon Soup |
One 390 g (13 oz) tin tomato juice
1 medium-sized onion, chopped
1 garlic clove
1 bouquet garni (1 bay leaf + a sprig of thyme + a sprig of parsley)
Salt and freshly ground white pepper
¼ tsp or less Cayenne pepper
1 tsp honey
1 kg (2 lbs) watermelon, peeled, de-seeded and cubed
1 shot tsipouro or brandy or vodka, optional
Mint sprigs for garnish
Simmer the first six ingredients for 20 minutes, discard the bouquet garni, cool and sieve.
Meanwhile, blend the watermelon and combine with the tomato juice mixture. Sieve once more and add the honey and stir well together. Taste for seasoning and add more salt, pepper and honey, if necessary, and place in the refrigerator. Add the liquor, if using and serve iced, in tall glasses, garnished with mint.
CHICKEN WITH FRESH FIGS AND BACON
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| Chicken with Fresh Figs |
This is a lovely, easy dish for special occasions.
6 chicken breasts, skinned, boned and cubed
2-3 tbsp plain flour mixed with
1 tsp salt and freshly ground black pepper
1 tsp salt and freshly ground black pepper
3 tbsp olive oil
8-10 rashers lean bacon, optional
1 large onion chopped
2 cloves garlic, crushed
1 tbsp mustard with honey
350 ml (½ a bottle) good quality dry white wine, a Robola would be wonderful
360 ml-480 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
125 ml (½ cup) or more cream
Dredge the chicken pieces in seasoned flour, and set aside. In a large, shallow saucepan sauté the bacon, if using, in 1 tbsp olive oil until crisp and reserve.
Shake off the excess flour from the chicken pieces and fry them in the same saucepan, in two batches, until slightly brown. 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. 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 (if using) and accompanied by smashed potatoes with cream.
SMASHED POTATOES WITH CREAM
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| 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
Freshly ground black pepper
Freshly ground black pepper
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 and adjust accordingly. Serve sprinkled with chives and freshly ground black pepper.
W I N E
CHICKEN WITH WINE
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| Chicken in a Delicious Wine and Herb Sauce |
This is an easy and tasty dish that will certainly be enjoyed by your family and friends.
1½ kg (3 lbs) chicken, skin removed, cut into eight serving pieces
4 tbsp plain flour, seasoned with
¼ tsp salt, freshly ground white pepper and
1/8 tsp ginger powder
¼ tsp salt, freshly ground white pepper and
1/8 tsp ginger powder
1 tbsp butter
1 tbsp olive oil
2 large onions, peeled and sliced
525 ml (¾ of a bottle) dry white wine
250 ml (1 cup) hot chicken stock
2 tbsp fresh tarragon leaves or sage, chopped
½ cup light cream
Dredge the dry chicken pieces in seasoned flour, shaking to remove the excess.
Over moderate heat, sauté the chicken in butter and olive oil until it is slightly browned, on all sides. Add the onions, stir and simmer covered for 10 minutes more. Pour in the wine, add the tarragon or sage and cook, uncovered, for 3-4 minutes, until the alcohol evaporates. Place the lid on the saucepan, lower the heat and simmer very, very gently, for about 30 minutes, turning the chicken frequently and adding hot chicken stock, when and if required.
Check the chicken breasts, and if cooked, remove them to prevent them from hardening. Cover the saucepan, simmer the remaining chicken until tender, and remove the pieces. Reduce the sauce a little, sieve through a fine strainer, pressing with a spoon to extract all the taste of the onion, and pour it back into the saucepan.
Meanwhile, remove the bones and ligaments from the chicken and add it to the sauce. Check the sauce for seasoning, and adjust accordingly. It should have the thickness of single cream, so add more chicken stock to thin it down, if necessary. Simmer until the chicken is piping hot. Then add the cream but do not boil.
Meanwhile, remove the bones and ligaments from the chicken and add it to the sauce. Check the sauce for seasoning, and adjust accordingly. It should have the thickness of single cream, so add more chicken stock to thin it down, if necessary. Simmer until the chicken is piping hot. Then add the cream but do not boil.
Serve with saffron rice or smashed potatoes and garnish with a tarragon or sage sprig.
GREEK MULLED WINE
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| A Delight in Warm Glasses |
250 ml (1 cup) water
1 large cinnamon stick
1 level tsp ground nutmeg
2 cloves or
1 star-anise
150 g (3/4 cup) brown sugar or according to taste
2 oranges, juice and the rind peeled with a potato peeler
4 bottles red Agiorgitiko or Naoussa or any dry wine of your choice
125 ml (1/2 cup) or more Metaxa brandy
Place the six first ingredients in a saucepan and simmer, stirring until the sugar melts. Remove the saucepan from the heat and leave it aside for 15 minutes, allowing the flavours to infuse.
Add the wine and the brandy and very gently heat the liquid, but do not boil. Discard the spices and orange peel.
Keep the wine over low heat and serve in warmed glasses.
GREEK BRANDIES AND SPIRITS
CHESTNUTS IN SYRUP AND BRANDY
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A lovely Christmas delicacy.
1½ kg (3 lbs) chestnuts, parboiled with a tsp of salt and a twist of lemon peel.
330 g (11 oz) sugar
2½ cups water
1 vanilla bean
½ tsp salt
250 ml (1 cup) Metaxa brandy
In a large saucepan place the sugar and water and simmer stirring until the sugar melts. Add the parboiled chestnuts, slit the vanilla pod and place it over the
chestnuts. Gently simmer for about 15 minutes, then remove from the fire, cover the saucepan and set aside for 12 hours, at least.
The next day, remove the chestnuts with a slotted spoon and simmer the syrup for 10-15 until it thickens. Place the chestnuts back into saucepan and simmer very, very gently for 12 minutes more. Check a chestnut. It should be quite soft, but not falling apart. Remove from the fire, cover the saucepan and set aside overnight.
Finally, on the third day remove the chestnuts with a slotted spoon, and place them into sterilized jars. Divide the brandy evenly, pour over the chestnuts and cover them completely with syrup. Seal tightly and refrigerate.
SHRIMPS WITH OUZO AND PASTA
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| Greek Shrimp with Spaghetti |
This dish really reminds one of Greek summers!
500g (1 lb) spaghettini, or any pasta of your choice
2 tbsp melted butter
750 g (1 1/2 lb) shrimps, peeled and deveined
500g (1 lb) spaghettini, or any pasta of your choice
2 tbsp melted butter
750 g (1 1/2 lb) shrimps, peeled and deveined
2 tbsp olive oil
60 ml (¼ cup) ouzo
5 spring onions finely chopped
1 clove garlic finely chopped
60 ml (1/4 cup) dry white wine
60 ml (1/4 cup) dry white wine
125 ml (½ cup) tomato juice
3 large, ripe but firm tomatoes, peeled, deseeded and cubed
1 tsp sugar, if necessary
2 tbsp chopped fresh basil
Salt and pepper
1/8 tsp Cayenne pepper
150 g (5 oz) feta cheese crumbled
Grated Parmesan, for serving
Boil the spaghetti in salted water until al dente, strain, add half the melted butter, and keep warm. Reserve a little of the cooking liquid.
At the same time sauté the shrimps in 1 tbsp olive oil until they change colour, sprinkle with a little salt, add half the ouzo and ignite. When the flame dies down, remove the shrimps and keep hot.
Sauté the spring onions and garlic in the remaining olive oil, season with salt and pepper, and cook until almost soft. Then pour in the wine and stir for a few minutes, add the tomato juice and cook 10-12 minutes more. Add the cubed tomatoes, and the Cayenne pepper. Taste the sauce, add a little sugar if the tomatoes are acid, and simmer 5 minutes more. Add the feta, basil and the remaining butter and simmer gently. Re-taste for seasoning and add salt, if necessary, and freshly ground black pepper.
Combine the shrimps and the spaghetti with the sauce, pour in the remaining ouzo, toss thoroughly and cook a few minutes more. Add a few tablespoonfuls of the reserved spaghetti cooking liquid, if necessary. Serve hot sprinkled with Parmesan.
There can be nothing more satisfying on a hot summer’s day than ice creams or water ices made with fresh fruit or fresh fruit juice. Use the same recipe for peaches and apricots.
FROZEN STRAWBERRY YOGURT
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| Iced Strawberry Yogurt Garnished with Strawberries and Cream |
500 g (1 lb 5oz) fresh, ripe strawberries, hulled and sliced
125 g (4oz + 1tbsp) caster sugar or more if preferred
1 liqueur glass good quality brandy or orange-flavoured liqueur
2 tbsp orange juice
A few drops of lemon juice to accentuate the taste
A pinch of salt
250 g (8 1/3 oz) thick yogurt
Marinate the strawberries with the sugar, alcohol, lemon and orange juice and salt, cover and refrigerate for about 2 hours. Then blend, taste for sugar and add some more, if necessary, blend again and sieve. Combine the fruit pulp with the yogurt and mix very well together
The easiest way to freeze the strawberry yogurt is in an electric ice cream machine. Alternatively, freeze it in a covered ice cream tray, and when half frozen, beat well and quickly return it to the freezer. Repeat the same procedure, twice more.
HOMEMADE YOGURT
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| Homemade Yogurt with Fruit and Honey |
It is fascinating to make one’s own yogurt. Just cover it with a small blanket to keep it free from draughts, and when it reaches fermentation point, it becomes so warm that it seems alive. The first time I prepared yogurt I caught myself tip-toeing to avoid disturbing it.
1 litre (1 bottle) full milk
3 heaped tbsp or more traditional yoghurt, at room temperature
Simmer the milk to slightly reduce it and let it cool.
Transfer the yoghurt starter to a slightly warmed bowl. When the milk temperature reaches blood heat, stir it gradually in the yoghurt. Cover the bowl with cling film, a tea-towel and a small blanket, and leave it to ferment, undisturbed, for at least 9 hours (it might need 24 hours!).
When the yogurt is thick enough to keep its shape in a spoon, refrigerate it immediately and keep some for further use, as a starter.
CHEESE PIE
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| Cheese Pie |
You could, alternatively, use 1 cup of white sauce instead of the yogurt.
Pastry:
150 g (5 oz) whole meal flour
150 g (5 oz) plain flour
Pinch of salt
¼ tsp mustard powder
150 g (5 oz) butter cubed
1 egg
Just enough water to form a soft, pliable dough
2 tbsp dried breadcrumbs for sprinkling over the pastry before adding the filling
Filling
500 g (1 lb) feta cheese, soaked in water for 5-10 minutes if salty
250 g (½ lb) anthotyro or ricotta cheese
2-3 tbsp kephalotyri or Parmesan or Cheddar, grated
1 large onion, finely grated
4 eggs
200 g (1 small tub) strained Greek yogurt
Salt if necessary, nutmeg and freshly ground black pepper
First prepare the pastry. Blend the two flours with the mustard powder and salt. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and enough water until the dough forms a ball around the hook. Cover and refrigerate for 30 minutes at least.
In a large bowl, crumble the feta and anthotyro and stir in the grated cheese and onion. Beat the eggs with the yogurt, nutmeg and freshly ground black pepper, add to the cheese mixture and stir until well combined. Taste for seasoning and add more salt, pepper and nutmeg, if necessary. You could experiment by adding a small amount of chopped herbs like mint or marjoram or even sweet smelling verbena.
Preheat the oven to 180 C (350 F). Roll out two thin pastry sheets, one larger that the other. Line a buttered baking tin with the larger pastry sheet and sprinkle it evenly with the dried bread crumbs. Spoon the filling carefully over, and even the surface. Cover with the remaining pastry and join the two sheets attractively together. Score the top of the pie in portions, and bake for 45 minutes to 1 hour.
(Serves 8-10)
CHEESE TERRINE
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This a lovely and tasty terrine, that can be offered instead of cheese, or as a main dish for a light lunch.
8 large red Florina peppers, roasted, skinned and de-seeded, then sprinkled with vinegar and salt, for 10 minutes, dried and cut into three slices, lengthwise
500 g (1 lb) Feta cheese, blended
500 g (1 lb) anthotyro or any other bland white cheese, blended
1 onion, grated and sautéed in
½ tbsp olive oil and 2 tbsp water, until soft and dry
1 cup chopped parsley
1 cup chopped, homemade, sundried tomatoes (optional)
2 heaped tbsp chopped chives
3-4 tbsp thick yogurt
Freshly ground black pepper
A little salt, if necessary
7 sheets (15 g / ½ oz) gelatin, soaked in iced water, squeezed and dissolved in
125 ml (½ cup) hot water
Line a loaf tin with cling film, then cover with the Florina pepper slices leaving some hanging over the sides.
Combine the two blended kinds of cheese with the other ingredients and mix thoroughly together. Taste and add freshly ground pepper and a little salt, if necessary.
Place the cheese mixture evenly over the red Florina peppers in the loaf tin, and cover with the overhanging pepper slices and cling film. Chill for seven hours at least.
When ready to serve, uncover the cling film and reverse the cheese terrine on a dish and garnish with parsley and chives.
SKEWERED SAUSAGES AND MUSHROOMS
(Sausage Souvlakia)
(Sausage Souvlakia)
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| Multicoloured Acorn Tomatoes |
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| Orange Flavoured Sausages |
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| Greek White Mushrooms |
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| Greek Smoked Bacon |
This dish is very popular with children and adults alike.
12 Greek orange scented sausages cut in half
12 slices bacon cut in half lengthwise
12 large champignon mushrooms cut in half
24 acorn tomatoes from Santorini or use any cherry tomatoes of your choice
Bay leaves
24 wooden skewers soaked in water for 12 minutes to prevent them from being burnt.
Cover each mushroom half with bacon. Thread each skewer with a sausage half, a bay leaf, 2 acorn tomatoes covered with a bacon strip, another bay leaf, half a mushroom covered with bacon, a bay leaf then repeat the same procedure with the remaining skewers.
Arrange the souvlakia on a rack, over a tin, place them under an oven grill, heated to 190C (375F) and cook for 8-10 minutes turning them around once or twice.
Serve piping hot with a tasty potato salad and with a lettuce and rocket salad,
MINCED MEAT ROLL WITH HAM AND MUSHROOM FILLING
My children and grandchildren love this uncomplicated dish.
Minced meat roll:
1 kg (2 lb) minced meat
1 medium-sized onion, peeled and grated
2 cups fresh bread crumbs soaked in
125 ml (1/2 cup) milk
1 egg, lightly beaten
1 tbsp butter
Salt and pepper to taste
1 tbsp finely chopped fresh marjoram leaves, or
1 tbsp finely chopped fresh basil leaves
Filling:
3 slices of Fountre Ifantis ham or any smoked ham of your choice, chopped
120 g (4 oz) chopped mushrooms, sauteed until dry in
1 tbsp butter and sprinkled with
1 pinch salt
Mix all the ingredients for the minced meat roll together, cover and place in the refrigerator for 30 minutes. Place the mince meat mixture on a double layer of buttered baking parchment and press into an even rectangular shape about 35x25 cm (16 x 10 inches) in size.
Cover evenly with the chopped ham, sauteed mushrooms, and with the help of the baking parchment roll tightly into a 35 cm (16 in) cylinder. Cover with extra baking parchment place into a baking tin and roast in an oven preheated to 190 C (375 F) for about 45 minutes. Remove from the oven and check the meat for doneness. Place in a pyrex dish, discard the layers of baking parchment and cover with tomato sauce. Roast for 12-15 minutes more and serve with chips and sauteed vegetables of your choice.
S M O K E D A N D P R E S E R V E D F I S H
HOMEMADE SALTED SARDINES
This is an easy way to prepare salted sardines.
2 kg (4 lb) sardines, scaled, gutted, heads cut off, washed and dried
1/2 kg (4 oz) coarse salt
Olive oil and vinegar
Place the sardines in a colander and sprinkle them with coarse salt and let them drain for two hours.
Evenly sprinkle a little salt over the bottom of a container and arrange the sardines in rows over. Sprinkle each layer of sardines with coarse salt. Place a weight over the fish, cover the container and place in a cool place for 20 days.
Remove a few salted sardines, wash and dry them and serve them lavishly drizzled with olive oil and vinegar.
According to Wikipaedia, the word Bottarga in most languages derives from Arabic butarih, in French it is boutargue or poutargue, in Italian butarga. The Greek word Avgotaraho derives from Byzantine Greek "Ootarahon".
*Here is the recipe for pomegranate syrup:
KATAIFI TART WITH LEEKS, MUSHROOMS AND CHEESE
"Kataifi" derives from "kadife" which is Arabic for velvet. The original way of preparing this pastry was by pouring batter from a perforated tube onto a very hot slab. After a few seconds, strands of fine strings of pastry were pulled off the slab and carefully folded and packed for further use. Today, Greek pastry manufacturers, using the same concept as their colleagues did centuries ago, and with the help of sophisticated machinery and modern "know-how" produce an excellent kataifi.
Here is a recipe for an amazing kataifi tart.
250 g (1/2 lb) kataifi pastry
125 g (1/4 lb) melted butter
2 tbsp melted clarified butter or more, optional
Filling:
4 leeks, slit lengthwise, thoroughly washed and finely sliced
4 spring onions, trimmed, washed and finely sliced
2 tbsp olive oil
1/2 kg (1 lb) fresh mushrooms, wiped, stalks reserved, caps cut into chunks
1-2 cloves garlic, peeled and finely chopped
1 liqueur glass Metaxa brandy
2 tsp Greek white balsamic vinegar
1 tsp coriander seeds or more, crushed
Salt and freshly ground black pepper
1/8 tsp Cayenne or Espelette pepper, optional
360 g (12 oz) kasseri or Gruyere and Parmesan grated
500 ml (2 cups) milk
3 eggs
A knob of butter
2 tbsp dried breadcrumbs for the tart dish
Barely cover the mushroom stalks and the garlic with slightly salted water, boil until tender and set aside.
Stew the leeks and onions in 1 tbsp olive oil and a little mushroom stock until cooked, add the mushroom caps, the remaining olive oil, the coriander, salt, pepper and the Cayenne or Espelette pepper if using. Cook gently until all the liquid evaporates. Sprinkle the mushroom mixture with brandy and vinegar, mix well together and simmer for 2-3 minutes more. Correct seasoning, if necessary, and set aside to cool.
Fluff out the kataifi pastry and cover it with a towel, to prevent it from drying out. Brush a 30 cm (12 in) tart dish with melted clarified butter or with hot melted butter and sprinkle with dried breadcrumbs.
Line the tart dish with 2/3 of kataifi, forming a shell, drench it with melted butter and cover with half the amount of grated cheese. Spoon the mushroom mixture carefully over and level with a spatula. Sprinkle evenly with the remaining cheese. Finally, cover with the left-over kataifi and lavishly brush it with butter. Beat the eggs with milk and a little salt and spoon evenly over the tart. Bake the tart in a moderate oven, preheated to 180 C (350 F) for about 40 minutes until crisp and golden. Serve with a large salad.
GREEK SWEETS AND ICE CREAMS
CHERRY TOMATO SPOON SWEET
Tomatoes aren't only used to make tasty sauces and interesting salads, one can also use cherry or acorn tomatoes to make a fabulous spoon sweet.
1 kg (2 lb) cherry tomatoes, blanched and skinned
1 kg (2 lb) sugar
1 sweet geranium twig or
A 2 1/2 cm (1 in) cinnamon stick
1 tbsp lemon juice
Make a small incision at the stem of each cherry tomato and squeeze lightly to so that the seeds drop out.
In a large saucepan, lay the tomatoes with the sugar in between, Place the sweet geranium or the cinnamon stick on top. Simmer for 10 minutes and remove from the stove. After 24 hours, remove the cherries with a slotted spoon, add the lemon juice and boil the syrup briskly for 15 minutes. Return the tomatoes to the saucepan and simmer until the syrup thickens. Pour into sterilized jars and seal, Serve with a glass of iced water and a cup of Greek coffee,
12 Greek orange scented sausages cut in half
12 slices bacon cut in half lengthwise
12 large champignon mushrooms cut in half
24 acorn tomatoes from Santorini or use any cherry tomatoes of your choice
Bay leaves
24 wooden skewers soaked in water for 12 minutes to prevent them from being burnt.
Cover each mushroom half with bacon. Thread each skewer with a sausage half, a bay leaf, 2 acorn tomatoes covered with a bacon strip, another bay leaf, half a mushroom covered with bacon, a bay leaf then repeat the same procedure with the remaining skewers.
Arrange the souvlakia on a rack, over a tin, place them under an oven grill, heated to 190C (375F) and cook for 8-10 minutes turning them around once or twice.
Serve piping hot with a tasty potato salad and with a lettuce and rocket salad,
MINCED MEAT ROLL WITH HAM AND MUSHROOM FILLING
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| A Heart Warming Dish |
My children and grandchildren love this uncomplicated dish.
Minced meat roll:
1 kg (2 lb) minced meat
1 medium-sized onion, peeled and grated
2 cups fresh bread crumbs soaked in
125 ml (1/2 cup) milk
1 egg, lightly beaten
1 tbsp butter
Salt and pepper to taste
1 tbsp finely chopped fresh marjoram leaves, or
1 tbsp finely chopped fresh basil leaves
Filling:
3 slices of Fountre Ifantis ham or any smoked ham of your choice, chopped
120 g (4 oz) chopped mushrooms, sauteed until dry in
1 tbsp butter and sprinkled with
1 pinch salt
Mix all the ingredients for the minced meat roll together, cover and place in the refrigerator for 30 minutes. Place the mince meat mixture on a double layer of buttered baking parchment and press into an even rectangular shape about 35x25 cm (16 x 10 inches) in size.
Cover evenly with the chopped ham, sauteed mushrooms, and with the help of the baking parchment roll tightly into a 35 cm (16 in) cylinder. Cover with extra baking parchment place into a baking tin and roast in an oven preheated to 190 C (375 F) for about 45 minutes. Remove from the oven and check the meat for doneness. Place in a pyrex dish, discard the layers of baking parchment and cover with tomato sauce. Roast for 12-15 minutes more and serve with chips and sauteed vegetables of your choice.
S M O K E D A N D P R E S E R V E D F I S H
SMOKED TROUT TERRINE
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| Smoked Trout Terrine |
This dish is very popular with my family. The girls prefer it blended into a mousse, the men and boys like it flaked. It can be served both a first dish or as a main course with a salad.
4 packets smoked trout fillets, each weighing 186 g (6.2 oz)
4 finely sliced spring onions
2 tbsp finely chopped parsley
1 tbsp finely chopped dill
Grated rind of 1 lemon
4 tbsp or more lemon juice
1 cup veloute sauce (see recipe below)
7 gelatine sheets (11.6g/0.38 oz)
250 ml (1 cup) low-fat cream
Salt and freshly ground black pepper
Veloute Sauce:
2 tbsp butter
2 heaped tbsp cornflour
1 bay leaf
375 ml (1½ cup) hot chicken stock
A little salt and freshly ground black pepper
First, prepare the sauce. Melt the butter, over low heat, add the bay leaf, sift in the cornflour and cook, stirring for 2-5 minutes. Then pour in the all the stock, raise the heat, whisking constantly until the sauce comes to the boil. Reduce the heat and keep stirring until sauce thickens, about 10 minutes more.
Meanwhile, separate the gelatine sheets and cover them with iced water for 4-5 minutes. Squeeze the gelatine sheets, to extract as much water as possible, and place them into the hot sauce, stirring vigorously until thoroughly mixed together.
Flake the smoked trout, combine with the other ingredients and stir until very well combined. Taste and add salt, pepper or lemon juice if necessary. Now is the time to blend the mixture into a mousse, if preferred.
Line the bottom and sides of a loaf tin with cling film, leaving the excess hanging over the sides. Spoon the trout mixture evenly into the tin and cover with the overhanging cling film. Refrigerate for at least 5 hours.
Just before serving, remove the film from the top and reverse the terrine on a dish. Garnish with sprigs of parsley and dill, or with smoked salmon, shrimps and asparagus spears for special occasions. Serve with a zesty green salad, crusty brown bread and a glass of white wine.
PRAWN COCKTAIL
 |
| A Traditional Hors-d' Oeuvre |
This small seafood salad was a must at dinner parties when I was young. It is still a very popular starter.
500 g (1 lb) medium sized prawns, shelled and de-veined and cooked with a little white wine and a rosemary twig until they change colour, turning over once (2- 6 minutes cooking, according to size)
4 lettuces, only the tender leaves, washed dried and shredded
Snipped chives
1 large ripe avocado, stoned, peeled cubed, drizzled with lemon juice to avoid discolouration and sprinkled with a tiny pinch of salt. Dry on kitchen paper before using
Sauce:
8 heaped tbsp. homemade mayonnaise or use a well-known brand
4 heaped tbsp tomato ketchup
½ liqueur glass good quality brandy, Metaxa would be fine
1 tbsp very finely chopped gherkins
A few drops Tabasco sauce
Lemon juice to taste
Salt and freshly ground white pepper
Pinch of sugar
Sweet paprika or
1/8 tsp Cayenne
Garnish:
6 prawns with the tails left on
3 thin lemon slices, cut in half
First, make the sauce. Mix all the ingredients, except the salt, well together, taste and add salt pepper or Cayenne , if necessary.
In a bowl mix the prawns with about 6 tbsp of sauce, reserving the smaller amount of sauce for later.
Combine the shredded salad with the avocado and the snipped chives. Divide between six individual bowls and drizzle with a little sauce. Divide the prawns between the bowls, arranging them over of the salad. Drizzle with the remaining sauce and garnish with the prawns and lemon slices.
HOMEMADE SALTED SARDINES
 |
| Add caption |
This is an easy way to prepare salted sardines.
2 kg (4 lb) sardines, scaled, gutted, heads cut off, washed and dried
1/2 kg (4 oz) coarse salt
Olive oil and vinegar
Place the sardines in a colander and sprinkle them with coarse salt and let them drain for two hours.
Evenly sprinkle a little salt over the bottom of a container and arrange the sardines in rows over. Sprinkle each layer of sardines with coarse salt. Place a weight over the fish, cover the container and place in a cool place for 20 days.
Remove a few salted sardines, wash and dry them and serve them lavishly drizzled with olive oil and vinegar.
T A R A M A A N D A V G O T A R A H O
TARAMA CROQUETTES
A recipe for Lent.
120 g (4 oz) tarama
8 large potatoes, peeled boiled and mashed
2 tbsp finely chopped spring onions
4 eggs, lightly beaten
Freshly ground black pepper
2 egg whites lightly whipped with
125 ml (1/2 cup) milk
2-3 cups dried bread crumbs
Corn oil for frying
Blend the tarama with the mashed potatoes, spring onions, whipped eggs, and freshly ground pepper, until very well combined. Cover and refrigerate.
After four hours, shape the tarama mixture into egg-sized patties, dip into egg whites and milk, roll in dried bread crumbs and fry in corn oil until golden on both sides. Drain on kitchen paper and serve hot.
TARAMA CROQUETTES
 |
| Golden Brown Croquettes |
A recipe for Lent.
120 g (4 oz) tarama
8 large potatoes, peeled boiled and mashed
2 tbsp finely chopped spring onions
4 eggs, lightly beaten
Freshly ground black pepper
2 egg whites lightly whipped with
125 ml (1/2 cup) milk
2-3 cups dried bread crumbs
Corn oil for frying
Blend the tarama with the mashed potatoes, spring onions, whipped eggs, and freshly ground pepper, until very well combined. Cover and refrigerate.
After four hours, shape the tarama mixture into egg-sized patties, dip into egg whites and milk, roll in dried bread crumbs and fry in corn oil until golden on both sides. Drain on kitchen paper and serve hot.
SPAGHETTI WITH AVGOTARAHO AND LEMON-FLAVOURED BUTTER
 |
| Spaghetti Sprinkled with Lemon Flavoured Bottarga |
According to Wikipaedia, the word Bottarga in most languages derives from Arabic butarih, in French it is boutargue or poutargue, in Italian butarga. The Greek word Avgotaraho derives from Byzantine Greek "Ootarahon".
As mentioned before, in Greece
Avgotaraho is served, thinly sliced on pieces of buttered toast and sprinkled with lemon juice, or grated over salads or pasta dishes.
This is an easy and delightful dish, if you like avgotaraho.
500 g (1 lb) spaghetti, boiled al dente in a tasty vegetable stock
360 ml (1½ cup) spaghetti liquid
A tiny piece of lemon peel
A little lemon juice (optional)
½ -1 stick avgotaraho, coarsely grated
Lemon-flavoured butter:
2 tbsp butter at room temperature
Salt and pepper
A little Cayenne pepper (optional)
Lemon juice to taste
A few gratings of lemon rind
First, prepare the lemon-flavoured butter. Combine all the ingredients, except the lemon juice, and mix well together. Then add the lemon juice, a little at a time, until you have reached the desired acidity. You can make it ahead of time and refrigerate it or even freeze it.
Add the lemon-flavoured butter to the hot spaghetti, toss and keep hot.
In a small saucepan bring the reserved spaghetti water with the lemon peel to the boil, add the grated avgotaraho and simmer briefly, just to warm up; discard the lemon peel, sprinkle with freshly grated black pepper and pour over the spaghetti.
Alternatively, serve the spaghetti tossed with lemon-flavoured butter, sprinkled with grated avgotaraho, a touch of Cayenne, if using, and very little lemon juice.
(Serves 4-6)
F L A V O U R E D M U S T A R D S A N D V I N E G A R S
CHICKEN WITH MUSHROOMS IN A MUSTARD SAUCE
 |
| Chicken and Mushrooms in a Creamy Mustard Sauce |
This light dish is very tasty and easy to prepare.
4 chicken breasts, sliced
1 tbsp butter
2 tbsp olive oil
Salt and freshly ground white pepper
A little nutmeg, optional
1 medium onion, grated
4 spring onions, finely chopped
1-2 cloves garlic, minced
250 g (½ lb) fresh mushrooms, sliced
A little salt
The leaves of 4 sprigs of tarragon, chopped
1-2 tbsp mustard of your choice
300 ml (10 oz) light cream
2 tbsp good quality dry white wine
Sauté the chicken slices in butter and olive oil, on both sides, until cooked, sprinkle with salt, freshly ground white pepper and a little nutmeg, if using, and place in a dish and keep hot.
In the same utensil, place the onion, spring onions and the garlic and cook until soft. Add the sliced mushrooms, sprinkle with a little salt and pepper and simmer until most of the liquid has evaporated. Transfer the chicken back into the saucepan and add the tarragon. Mix the cream with the mustard and the wine, pour over the chicken and simmer for 2-3 minutes more. Serve with the same wine you used for the cooking.
VINEGAR
PICKLED MUSHROOMS
Offer pickled mushrooms with meat, cured meats and cheese.
1 kg (2 lb) mushrooms. peeled, washed, drained, and dried and cut into two or four pieces.
1 litre (4 cups) white vinegar
1.5 litre (6 cups) water
Salt to taste
1 litre (4 cups) mild tasting olive oil
6 bay leaves
1 twig fresh rosemary or
2-3 fresh sage leaves
3 twigs fresh thyme twigs
2-3 garlic cloves
1-2 hot red chilli peppers cut in half, optional or
1 tbsp multicoloured peppercorns
Freshly ground black pepper
Bring the vinegar, water and salt to the boil and add 1-2 handfuls of mushrooms and boil them for 4 minutes and transfer them with a slotted spoon and spread them on dry towels and continue the same procedure with the rest of the mushrooms. Let the mushrooms on the towels for at least 12 hours.
In a jar pour a little olive oil then arrange the mushrooms, in 4 layers, interspersed with the herbs, garlic and chilli peppers, if using. Cover with the remaining olive oil and store in a cool place, for a fortnight, turning the jar over occasionally. Now, they are ready to be eaten.
PICKLED MUSHROOMS
 |
| Delicious Bites |
Offer pickled mushrooms with meat, cured meats and cheese.
1 kg (2 lb) mushrooms. peeled, washed, drained, and dried and cut into two or four pieces.
1 litre (4 cups) white vinegar
1.5 litre (6 cups) water
Salt to taste
1 litre (4 cups) mild tasting olive oil
6 bay leaves
1 twig fresh rosemary or
2-3 fresh sage leaves
3 twigs fresh thyme twigs
2-3 garlic cloves
1-2 hot red chilli peppers cut in half, optional or
1 tbsp multicoloured peppercorns
Freshly ground black pepper
Bring the vinegar, water and salt to the boil and add 1-2 handfuls of mushrooms and boil them for 4 minutes and transfer them with a slotted spoon and spread them on dry towels and continue the same procedure with the rest of the mushrooms. Let the mushrooms on the towels for at least 12 hours.
In a jar pour a little olive oil then arrange the mushrooms, in 4 layers, interspersed with the herbs, garlic and chilli peppers, if using. Cover with the remaining olive oil and store in a cool place, for a fortnight, turning the jar over occasionally. Now, they are ready to be eaten.
PICKLED BABY ARTICHOKES IN OIL
 |
| Pickled Baby Artichokes Ready to Served |
Serve this pickle with fish, meat or poultry or only with fresh, brown bread. If you like artichokes, try this very easy recipe.
750 g (1.5 lb) baby artichokes (stems and hard leaves cut off, and chokes removed if
possible) or, use frozen baby artichokes
500 ml (2 cups) water
125 ml (1/2 cup) good wine vinegar
1 tsp salt
Olive oil, please see below
Lemon slices
Place the artichokes in a saucepan, pour in the water, vinegar and salt and bring to the boil. Lower the heat and cover with baking parchment and the lid, and simmer gently until the artichokes are tender but not falling apart. Then strain, cool and pat dry with kitchen paper.
Pile the artichokes in prepared jars, add 2-3 lemon slices per jar and pour in enough olive oil to cover and seal.
GREEK DIPS, SPREADS AND EMULSIONS
EGGLESS MAYONNAISE
 |
This sauce looks and tastes like real mayonnaise
187.5 ml(¾ cup) water
2¼ tbsp cornflour diluted in a little water
1 tsp salt
½ tsp white pepper
1¼ tsp mustard
2-3 tbsp lemon juice
A pinch of sugar
250 ml (1 cup) extra virgin olive oil or
125 ml (½ cup) extra-virgin olive oil and
125 ml (½ cup) sunflower oil
Place the first 4 ingredients in a saucepan and cook gently and stir until a thick sauce is obtained. Remove from the stove and cool. Blend the sauce with the mustard, lemon juice and sugar until well combined. Remove from the blender and stir in the olive oil by the spoonful. Taste and add more lemon juice, salt and pepper if necessary.
AUBERGINE SALAD
This melitzanosalata, has more ingredients than the traditional one, and I think more interesting. The vegetables are cut first into matchstick-sized strips and then cubed.
1 kg (2 lb) large aubergine
1 tbsp green pepper, seeds discarded and very finely chopped
1 tbsp red pepper, seeds discarded and very finely chopped
1 tbsp yellow pepper, seed discarded and very finely chopped
2 tbsp tomato, peeled, seeded very finely chopped
1 tbsp spring onions, trimmed and very finely chopped
1 tbsp parsley, very finely chopped
125 ml (1/2 cup) eggless mayonnaise (please see above) or
Half mayonnaise + half thick yogurt
2 tbsp extra-virgin olive oil
1 tsp or more lemon juice
1/8 tsp Cayenne pepper
Salt and freshly ground white pepper
Prick the aubergines and bake in an oven preheated to 200 C (400 F) until the skin is charred, in order to give a smoky taste to the salad. Split the aubergine and scoop out the flesh, discarding seeds and hard parts.
Drench the aubergine with lemon juice, chop it and place it in a bowl. Gently fold in all the other ingredients until well combined, taste and add salt and pepper or lemon juice, if necessary. Cover the bowl with cling film and chill. Serve as an appetizer with warm brown bread and a drink of your choice, like wine or ouzo.
TIROKAFTERI
This is a tasty, piquant spread that I have recently discovered.
500 g (1 lb) mild, creamy feta, cubed and soaked in cold water for 1 hour, strained and dried
2 green spicy peppers
1-2 tbsp vinegar
4 tbsp thick Greek yogurt
Olive oil to drizzle over
Garnish:
1 tbsp sweet red paprika
A few pepper-stuffed green olive slices
Saute the spicy green peppers in olive oil, cut them and remove all the seeds. Blend the ingredients for the tirokafteri in a food processor until smooth. Taste and add more yogurt or even salt, if necessary. Place in a bowl, cover with cling film and refrigerate.
Serve sprinkled with sweet red paprika, drizzled with olive oil and garnished with black or green olives.
F R U I T J U I C E S
As I have mentioned before we have amazing aromatic fruit in Greece, due to the mild Mediterranean climate. So naturally, we can find fabulous fruit juices to enjoy but also, to help our culinary efforts.
 |
| Aubergine Salad Reminiscent of Guacamole |
This melitzanosalata, has more ingredients than the traditional one, and I think more interesting. The vegetables are cut first into matchstick-sized strips and then cubed.
1 kg (2 lb) large aubergine
1 tbsp green pepper, seeds discarded and very finely chopped
1 tbsp red pepper, seeds discarded and very finely chopped
1 tbsp yellow pepper, seed discarded and very finely chopped
2 tbsp tomato, peeled, seeded very finely chopped
1 tbsp spring onions, trimmed and very finely chopped
1 tbsp parsley, very finely chopped
125 ml (1/2 cup) eggless mayonnaise (please see above) or
Half mayonnaise + half thick yogurt
2 tbsp extra-virgin olive oil
1 tsp or more lemon juice
1/8 tsp Cayenne pepper
Salt and freshly ground white pepper
Prick the aubergines and bake in an oven preheated to 200 C (400 F) until the skin is charred, in order to give a smoky taste to the salad. Split the aubergine and scoop out the flesh, discarding seeds and hard parts.
Drench the aubergine with lemon juice, chop it and place it in a bowl. Gently fold in all the other ingredients until well combined, taste and add salt and pepper or lemon juice, if necessary. Cover the bowl with cling film and chill. Serve as an appetizer with warm brown bread and a drink of your choice, like wine or ouzo.
TIROKAFTERI
 |
| A Delightful Spicy Spread |
This is a tasty, piquant spread that I have recently discovered.
500 g (1 lb) mild, creamy feta, cubed and soaked in cold water for 1 hour, strained and dried
2 green spicy peppers
1-2 tbsp vinegar
4 tbsp thick Greek yogurt
Olive oil to drizzle over
Garnish:
1 tbsp sweet red paprika
A few pepper-stuffed green olive slices
Saute the spicy green peppers in olive oil, cut them and remove all the seeds. Blend the ingredients for the tirokafteri in a food processor until smooth. Taste and add more yogurt or even salt, if necessary. Place in a bowl, cover with cling film and refrigerate.
Serve sprinkled with sweet red paprika, drizzled with olive oil and garnished with black or green olives.
F R U I T J U I C E S
As I have mentioned before we have amazing aromatic fruit in Greece, due to the mild Mediterranean climate. So naturally, we can find fabulous fruit juices to enjoy but also, to help our culinary efforts.
FANOUROPITA
This cake has religious connotations. According to tradition, St Fanourious, a saint of the Greek Orthodox church, helps us find objects that have been lost. To honour the saint, a lenten cake is made with olive oil and orange juice and offered to relatives and friends.
 |
| For St, Fanouris |
This cake has religious connotations. According to tradition, St Fanourious, a saint of the Greek Orthodox church, helps us find objects that have been lost. To honour the saint, a lenten cake is made with olive oil and orange juice and offered to relatives and friends.
200 g (1cup) sugar
250 ml (1 cup) mild olive oil or sunflower oil
A good pinch of salt
390 g (3 cups) self-raising flour mixed with
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ginger powder, optional
1/2 cup chopped walnuts
1/2 cup stemmed raisins
250 ml (1 cup) fresh or preserved orange juice
1 tsp bicarbonate of soda
Icing sugar
Preheat the oven to 180 C (350 F), brush a plain cake tin with olive oil and line the bottom with an oiled round of baking parchment
Sprinkle the walnuts and raisins with a tbsp of the flour mixture and set aside.
Whip the olive oil with the sugar and salt until the sugar is almost dissolved. Meanwhile, mix the baking soda with the orange juice. Add the flour mixture in three portions alternately with the orange juice, mixing very well after each addition. Fold in the raisins and the walnuts, pour the batter into the prepared tin and bake for 45 minutes or until a tester inserted into the middle of the cake comes our clean. When completely cold, sprinkle with icing sugar,
Prepare the cake one day before you need it, as it improves in taste.
LEG OF LAMB WITH POMEGRANATE GLAZE
Apparently, the pomegranate (punica granatum), one of the oldest fruits, originates from Persia. A symbol of good luck, health and even eternal life in many cultures, this delicious fruit is also a super food. It is rich in phytochemical compounds and contains high levels of flavonoids and polyphenols, potent antioxidants that offer protection against heart disease and cancer.
1.5 kg (3 lb) leg of lamb, trimmed of all visible fat, washed and dried
250 ml (1 cup) mild olive oil or sunflower oil
A good pinch of salt
390 g (3 cups) self-raising flour mixed with
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ginger powder, optional
1/2 cup chopped walnuts
1/2 cup stemmed raisins
250 ml (1 cup) fresh or preserved orange juice
1 tsp bicarbonate of soda
Icing sugar
Preheat the oven to 180 C (350 F), brush a plain cake tin with olive oil and line the bottom with an oiled round of baking parchment
Sprinkle the walnuts and raisins with a tbsp of the flour mixture and set aside.
Whip the olive oil with the sugar and salt until the sugar is almost dissolved. Meanwhile, mix the baking soda with the orange juice. Add the flour mixture in three portions alternately with the orange juice, mixing very well after each addition. Fold in the raisins and the walnuts, pour the batter into the prepared tin and bake for 45 minutes or until a tester inserted into the middle of the cake comes our clean. When completely cold, sprinkle with icing sugar,
Prepare the cake one day before you need it, as it improves in taste.
LEG OF LAMB WITH POMEGRANATE GLAZE
 |
| A Succulent Meat with a Sweet and SourSauce |
Apparently, the pomegranate (punica granatum), one of the oldest fruits, originates from Persia. A symbol of good luck, health and even eternal life in many cultures, this delicious fruit is also a super food. It is rich in phytochemical compounds and contains high levels of flavonoids and polyphenols, potent antioxidants that offer protection against heart disease and cancer.
Salt and freshly ground black pepper
1 garlic clove, peeled and cut into slivers
2 tbsp butter cut into small pieces
A little olive oil
250 ml (1 cup) water
2 large onions, peeled and thickly sliced
A little olive oil
250 ml (1 cup) water
2 large onions, peeled and thickly sliced
For the glaze:
4 tbsp pomegranate syrup*(please see recipe below)
1 tbsp lemon juice
1 tbsp Greek mustard
(Mix all the ingredients well together)
Preheat oven to 220C (400 F).
Place the lamb in a deep roasting tin and rub it all over with salt and pepper. Also, make small slits in the meat and insert slivers of garlic, salt and pepper, and dot it with butter. Pour 1 cup of water around the meat, drizzle with a little olive oil and roast for 15-20 minutes on each side until browned all over.
Remove the tin from the oven and strew the onion slices evenly around the lamb. Brush the meat lavishly with the pomegranate mixture, lower the heat to 180 C (350 F) or even lower, and roast the lamb for 1-1.5 hours more, until thoroughly cooked. Baste with the glaze ingredients twice more during the cooking period, Also, add a little water over the onions and around the lamb, when and if necessary.
(Mix all the ingredients well together)
Preheat oven to 220C (400 F).
Place the lamb in a deep roasting tin and rub it all over with salt and pepper. Also, make small slits in the meat and insert slivers of garlic, salt and pepper, and dot it with butter. Pour 1 cup of water around the meat, drizzle with a little olive oil and roast for 15-20 minutes on each side until browned all over.
Remove the tin from the oven and strew the onion slices evenly around the lamb. Brush the meat lavishly with the pomegranate mixture, lower the heat to 180 C (350 F) or even lower, and roast the lamb for 1-1.5 hours more, until thoroughly cooked. Baste with the glaze ingredients twice more during the cooking period, Also, add a little water over the onions and around the lamb, when and if necessary.
*Here is the recipe for pomegranate syrup:
POMEGRANATE SYRUP
 |
 |
| Pomegranate Syrup |
Pomegranates make a lovely, translucent and ruby-coloured syrup. As for the taste, it’s fruity, fresh and mellow. Serve it over ice-creams or Greek yogurt, drizzle it over crepes or pancakes and use it in salad dressings instead of sugar or honey. You could also use it as a glaze for meat and poultry dishes.
500 ml (2 cups) pomegranate juice, strained
400 g (2 cups) caster sugar
2 tbsp lemon juice
Bring the juice and sugar to the boil. Stir until the sugar melts and skim when necessary. Lower the heat and simmer until thick. Add the lemon juice and simmer for 10 minutes more. Cool the syrup, pour into prepared bottles and store in the fridge.
P A S T A
PASTITSIO WITH MUSHROOMS
 |
| Kali Orexi!! |
This is a pastitsio with mushrooms instead of minced meat. It is quite delicious and large enough to feed a large hungry family.
500 g (1 lb) macaroni boiled in tasty chicken or vegetable stock slightly undercooked sprinkled with
60 g (2 oz) grated kefalotyri or Sam Mihali or Parmesan and drizzled
2 tbsp hot melted butter or olive oil
500 g (1 lb) macaroni boiled in tasty chicken or vegetable stock slightly undercooked sprinkled with
60 g (2 oz) grated kefalotyri or Sam Mihali or Parmesan and drizzled
2 tbsp hot melted butter or olive oil
Mushroom sauce:
1 kg (2 lb) mushrooms, wiped, trimmed and finely chopped
8-10 dried porcini, soaked, chopped, soaking water strained and reserved
4tbsp of olive oil or butter
1 large onion, finely grated
2 garlic cloves, peeled and finely chopped
4 tbsp plain flour
250 ml (1 cup) dry white wine or
1 liqueur glass brandy
1 litre (4 cups) hot tasty chicken or vegetable stock or more if necessary
Bechamel sauce
120 g (4 oz) butter
120 g (4 oz) cornflour
1 bay leaf
1 litre (4 cups) hot milk
Grated nutmeg
150 g (5 oz) a mild kasseri or Cheddar, grated
150 g (5 oz) kefalotyri or San Mihalis or Parmesan, grated
Salt and freshly ground white pepper
4 eggs, separated, whites whipped to soft peaks with a pinch of salt
1 tbsp butter and
Dried bread crumbs for the baking dish
First, prepare the mushroom sauce. Saute the grated onion in butter or olive oil stirring for 3-4 minutes, add the finely chopped mushrooms, the porcini and the garlic and cook stirring from time to time, until the liquid evaporates. Add the flour and cook stirring constantly for 4-5 minutes. Pour in the wine or brandy and keep on stirring until the alcohol evaporates. Pour the reserved porcini liquid and the hot stock gradually and simmer for about 15 minutes more. It should have the consistency of a thick sauce.
For the bechamel, melt the butter over low heat, add the bay leaf and sift the cornflour over. Cook for 5 minutes, stirring constantly. Pour in the hot milk and stir for 10-12 minutes until the sauce boils and thickens. Stir in the cheese and cool a little. Then stir in the lightly beaten egg yolks and season with salt pepper and nutmeg. Fold in 1/4 of the whipped egg whites to lighten the sauce, then very gently fold in the remaining whipped egg whites and reserve.
Meanwhile, butter the baking dish and sprinkle with dried breadcrumbs. Also, preheat the oven to 180 C (350 F).
Add the mushroom sauce to the macaroni and stir, gently, to combine. Carefully place the macaroni in the prepared baking dish and level the surface. Cover with the bechamel sauce, sprinkle with grated cheese and bake for 50 minutes to 1 hour. Cool slightly, cut into square pieces and serve with a green salad.
SEAFOOD WITH ORZO
A tasty and very interesting dish.
For the pasta:
2 tbsp olive oil
300 g (1 1/2 cups) medium orzo pasta
1 heaped tbsp tomato paste
1/8 tsp Cayenne pepper
1 slice fresh ginger, peeled
500 ml (2 cups) tasty chicken stock
100 ml (3 fl oz + 1 tbsp) tomato juice
1 tsp sugar
Salt if necessary
Sauce:
1 tbsp olive oil
6 spring onions, trimmed and thinly sliced
1 garlic clove, peeled, and thinly sliced
1 bay leaf
1-2 tbsp Greek balsamic vinegar with honey and thyme
3 large tomatoes, halved, seeded and grated, skins discarded
250 g (1/2 lb) boiled octopus* (please see recipe below)
250 g (1/2 lb) cooked shrimp* (please see recipe below)
For the pasta, saute the orzo in olive oil, stirring for 3-4 minutes, add the tomato paste, Cayenne pepper and ginger and stir for 2 minutes more. Pour in the hot chicken stock and the tomato juice, stir vigorously and bring to the boil. Cover the saucepan and lower the temperature, and simmer very gently until the pasta is cooked, stirring occasionally. Taste and season with salt and pepper if necessary. Discard the ginger and remove the saucepan from the stove and keep hot.
Meanwhile, sweat the spring onions in olive oil until soft, add the garlic add the bay leaf and cook for 2 minutes more. Deglaze with the balsamic vinegar, stirring for a moment or so, then pour in the grated tomato, sprinkle with salt and freshly ground black pepper and bring to the boil. Lower the heat to a minimum and simmer until the sauce thickens. Discard the bay leaf and taste and season accordingly.
Add the octopus and the shrimps to the sauce, and cook for 2-3 minutes more.
Place the orzo in a casserole or pyrex dish and tuck the octopus pieces and the shrimp evenly into the pasta. With a spoon drizzle the tomato sauce over, cover the dish with cling film and pace in a warm oven, preheated to 120 C (250) until needed. Serve hot, with a green salad.
Here are the recipes for boiled octopus and cooked shrimp.
* BOILED OCTOPUS
1 kg (2 lb) octopus
1 tbsp peppercorns
A little wine
Place the octopus in a pressure cooker and cook uncovered until the octopus releases its juices. Lock the lid and simmer for about 6 minutes. Then uncover the lid, turn the octopus over, sprinkle with the peppercorns and a little wine if necessary and cook for 6-10 minutes with the lid locked. By this time the octopus should be cooked, if not give it some extra time.
Remove the octopus with a slotted spoon and place on a dish to cool. Then removes the dark skin, but not the suction cups and cut the octopus into small bite-sized pieces.
* SHRIMPS COOKED WITH WINE AND ROSEMARY
500 g (1 lb) shrimps, shelled, deveined
a little white wine and
1 or 2 twigs fresh rosemary
salt and freshly ground black pepper
Saute the shrimps in a little wine and rosemary until they change colour turning over once. Remove with a slotted spoon and sprinkle with salt and freshly ground pepper.
P A S T R I E S
1 kg (2 lb) mushrooms, wiped, trimmed and finely chopped
8-10 dried porcini, soaked, chopped, soaking water strained and reserved
4tbsp of olive oil or butter
1 large onion, finely grated
2 garlic cloves, peeled and finely chopped
4 tbsp plain flour
250 ml (1 cup) dry white wine or
1 liqueur glass brandy
1 litre (4 cups) hot tasty chicken or vegetable stock or more if necessary
Bechamel sauce
120 g (4 oz) butter
120 g (4 oz) cornflour
1 bay leaf
1 litre (4 cups) hot milk
Grated nutmeg
150 g (5 oz) a mild kasseri or Cheddar, grated
150 g (5 oz) kefalotyri or San Mihalis or Parmesan, grated
Salt and freshly ground white pepper
4 eggs, separated, whites whipped to soft peaks with a pinch of salt
1 tbsp butter and
Dried bread crumbs for the baking dish
First, prepare the mushroom sauce. Saute the grated onion in butter or olive oil stirring for 3-4 minutes, add the finely chopped mushrooms, the porcini and the garlic and cook stirring from time to time, until the liquid evaporates. Add the flour and cook stirring constantly for 4-5 minutes. Pour in the wine or brandy and keep on stirring until the alcohol evaporates. Pour the reserved porcini liquid and the hot stock gradually and simmer for about 15 minutes more. It should have the consistency of a thick sauce.
For the bechamel, melt the butter over low heat, add the bay leaf and sift the cornflour over. Cook for 5 minutes, stirring constantly. Pour in the hot milk and stir for 10-12 minutes until the sauce boils and thickens. Stir in the cheese and cool a little. Then stir in the lightly beaten egg yolks and season with salt pepper and nutmeg. Fold in 1/4 of the whipped egg whites to lighten the sauce, then very gently fold in the remaining whipped egg whites and reserve.
Meanwhile, butter the baking dish and sprinkle with dried breadcrumbs. Also, preheat the oven to 180 C (350 F).
Add the mushroom sauce to the macaroni and stir, gently, to combine. Carefully place the macaroni in the prepared baking dish and level the surface. Cover with the bechamel sauce, sprinkle with grated cheese and bake for 50 minutes to 1 hour. Cool slightly, cut into square pieces and serve with a green salad.
SEAFOOD WITH ORZO
 |
| Savour of the Sea |
A tasty and very interesting dish.
For the pasta:
2 tbsp olive oil
300 g (1 1/2 cups) medium orzo pasta
1 heaped tbsp tomato paste
1/8 tsp Cayenne pepper
1 slice fresh ginger, peeled
500 ml (2 cups) tasty chicken stock
100 ml (3 fl oz + 1 tbsp) tomato juice
1 tsp sugar
Salt if necessary
Sauce:
1 tbsp olive oil
6 spring onions, trimmed and thinly sliced
1 garlic clove, peeled, and thinly sliced
1 bay leaf
1-2 tbsp Greek balsamic vinegar with honey and thyme
3 large tomatoes, halved, seeded and grated, skins discarded
250 g (1/2 lb) boiled octopus* (please see recipe below)
250 g (1/2 lb) cooked shrimp* (please see recipe below)
For the pasta, saute the orzo in olive oil, stirring for 3-4 minutes, add the tomato paste, Cayenne pepper and ginger and stir for 2 minutes more. Pour in the hot chicken stock and the tomato juice, stir vigorously and bring to the boil. Cover the saucepan and lower the temperature, and simmer very gently until the pasta is cooked, stirring occasionally. Taste and season with salt and pepper if necessary. Discard the ginger and remove the saucepan from the stove and keep hot.
Meanwhile, sweat the spring onions in olive oil until soft, add the garlic add the bay leaf and cook for 2 minutes more. Deglaze with the balsamic vinegar, stirring for a moment or so, then pour in the grated tomato, sprinkle with salt and freshly ground black pepper and bring to the boil. Lower the heat to a minimum and simmer until the sauce thickens. Discard the bay leaf and taste and season accordingly.
Add the octopus and the shrimps to the sauce, and cook for 2-3 minutes more.
Place the orzo in a casserole or pyrex dish and tuck the octopus pieces and the shrimp evenly into the pasta. With a spoon drizzle the tomato sauce over, cover the dish with cling film and pace in a warm oven, preheated to 120 C (250) until needed. Serve hot, with a green salad.
Here are the recipes for boiled octopus and cooked shrimp.
* BOILED OCTOPUS
1 kg (2 lb) octopus
1 tbsp peppercorns
A little wine
Place the octopus in a pressure cooker and cook uncovered until the octopus releases its juices. Lock the lid and simmer for about 6 minutes. Then uncover the lid, turn the octopus over, sprinkle with the peppercorns and a little wine if necessary and cook for 6-10 minutes with the lid locked. By this time the octopus should be cooked, if not give it some extra time.
Remove the octopus with a slotted spoon and place on a dish to cool. Then removes the dark skin, but not the suction cups and cut the octopus into small bite-sized pieces.
* SHRIMPS COOKED WITH WINE AND ROSEMARY
500 g (1 lb) shrimps, shelled, deveined
a little white wine and
1 or 2 twigs fresh rosemary
salt and freshly ground black pepper
Saute the shrimps in a little wine and rosemary until they change colour turning over once. Remove with a slotted spoon and sprinkle with salt and freshly ground pepper.
P A S T R I E S
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| Artichoke Pie |
A PIE WITH ARTICHOKES
If you like artichokes, this is one of the best pies.
10 large artichoke hearts (cut in quarters) or 20 small ones, halved, (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 discolouring.
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. Discard 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.
KATAIFI TART WITH LEEKS, MUSHROOMS AND CHEESE
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| A Luscious Mushroom Tart |
"Kataifi" derives from "kadife" which is Arabic for velvet. The original way of preparing this pastry was by pouring batter from a perforated tube onto a very hot slab. After a few seconds, strands of fine strings of pastry were pulled off the slab and carefully folded and packed for further use. Today, Greek pastry manufacturers, using the same concept as their colleagues did centuries ago, and with the help of sophisticated machinery and modern "know-how" produce an excellent kataifi.
Here is a recipe for an amazing kataifi tart.
250 g (1/2 lb) kataifi pastry
125 g (1/4 lb) melted butter
2 tbsp melted clarified butter or more, optional
Filling:
4 leeks, slit lengthwise, thoroughly washed and finely sliced
4 spring onions, trimmed, washed and finely sliced
2 tbsp olive oil
1/2 kg (1 lb) fresh mushrooms, wiped, stalks reserved, caps cut into chunks
1-2 cloves garlic, peeled and finely chopped
1 liqueur glass Metaxa brandy
2 tsp Greek white balsamic vinegar
1 tsp coriander seeds or more, crushed
Salt and freshly ground black pepper
1/8 tsp Cayenne or Espelette pepper, optional
360 g (12 oz) kasseri or Gruyere and Parmesan grated
500 ml (2 cups) milk
3 eggs
A knob of butter
2 tbsp dried breadcrumbs for the tart dish
Barely cover the mushroom stalks and the garlic with slightly salted water, boil until tender and set aside.
Stew the leeks and onions in 1 tbsp olive oil and a little mushroom stock until cooked, add the mushroom caps, the remaining olive oil, the coriander, salt, pepper and the Cayenne or Espelette pepper if using. Cook gently until all the liquid evaporates. Sprinkle the mushroom mixture with brandy and vinegar, mix well together and simmer for 2-3 minutes more. Correct seasoning, if necessary, and set aside to cool.
Fluff out the kataifi pastry and cover it with a towel, to prevent it from drying out. Brush a 30 cm (12 in) tart dish with melted clarified butter or with hot melted butter and sprinkle with dried breadcrumbs.
Line the tart dish with 2/3 of kataifi, forming a shell, drench it with melted butter and cover with half the amount of grated cheese. Spoon the mushroom mixture carefully over and level with a spatula. Sprinkle evenly with the remaining cheese. Finally, cover with the left-over kataifi and lavishly brush it with butter. Beat the eggs with milk and a little salt and spoon evenly over the tart. Bake the tart in a moderate oven, preheated to 180 C (350 F) for about 40 minutes until crisp and golden. Serve with a large salad.
GREEK SWEETS AND ICE CREAMS
CHERRY TOMATO SPOON SWEET
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| Cherry Tomato Spoon Sweet |
Tomatoes aren't only used to make tasty sauces and interesting salads, one can also use cherry or acorn tomatoes to make a fabulous spoon sweet.
1 kg (2 lb) cherry tomatoes, blanched and skinned
1 kg (2 lb) sugar
1 sweet geranium twig or
A 2 1/2 cm (1 in) cinnamon stick
1 tbsp lemon juice
Make a small incision at the stem of each cherry tomato and squeeze lightly to so that the seeds drop out.
In a large saucepan, lay the tomatoes with the sugar in between, Place the sweet geranium or the cinnamon stick on top. Simmer for 10 minutes and remove from the stove. After 24 hours, remove the cherries with a slotted spoon, add the lemon juice and boil the syrup briskly for 15 minutes. Return the tomatoes to the saucepan and simmer until the syrup thickens. Pour into sterilized jars and seal, Serve with a glass of iced water and a cup of Greek coffee,
HAZELNUT DESSERT WITH CHOCOLATE SAUCE
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| Hazelnut Cake with Chocolate Sauce |
You could cover the cake with homemade hazelnut praline cream (please see below), instead of the chocolate sauce.
Cake
180 g (6 oz) lightly roasted hazelnuts, finely ground
120 g (4 oz) caster sugar
6 eggs, separated
Vanilla
3 tbsp dried breadcrumbs
3 tbsp dried breadcrumbs
1 heaped tsp baking powder
1-1½ tbsp brandy
60 g (2 oz) icing sugar for the egg whites
Pinch of salt
Syrup:
250 ml (1 cup) fresh orange juice
Sugar to taste
1 liqueur glass Grand Marnier or Metaxa Brandy (only for adults)
(Stir the sugar into the juice until completely dissolved then add the alcohol, if using)
Syrup:
250 ml (1 cup) fresh orange juice
Sugar to taste
1 liqueur glass Grand Marnier or Metaxa Brandy (only for adults)
(Stir the sugar into the juice until completely dissolved then add the alcohol, if using)
Chocolate Sauce:
170 g (7 oz) dark chocolate chopped
170 ml (7 oz) cream
1-2 tsp honey
Garnish
2 tbsp coarsely chopped, roasted hazelnuts or
A few chocolate curls or
A few Maraschino cherries
Brush the sides and bottom of a cake tin with melted butter, then line the bottom of the tin with baking parchment, brushed with melted butter. Sprinkle with sifted flour.
For the cake beat the caster sugar with the egg yolks until light and creamy. Stir in the hazelnuts first then add the dried breadcrumbs, brandy and baking powder and mix well together.
Whip the egg whites with the salt into soft peaks, add the icing sugar, by the spoonful, and keep whipping until stiff. Gently fold the whipped egg whites into the cake batter and spoon into the prepared cake tin and smooth the surface.
Whip the egg whites with the salt into soft peaks, add the icing sugar, by the spoonful, and keep whipping until stiff. Gently fold the whipped egg whites into the cake batter and spoon into the prepared cake tin and smooth the surface.
Bake in a moderately hot oven, pre-heated to 180 C (350F) for about 35-40 minutes or until a tester inserted in the middle of the cake comes out clean. Remove the cake from the oven and after 5 minutes invert on a dish to cool.
Sprinkle the cake evenly with the orange syrup. Cover and refrigerate.
Meanwhile, prepare the sauce. Place the chocolate into a bowl and heat the cream just below boiling point. Pour the cream over the chocolate, add the honey and stir until the sauce is cold and glossy.
Sprinkle the cake evenly with the orange syrup. Cover and refrigerate.
Meanwhile, prepare the sauce. Place the chocolate into a bowl and heat the cream just below boiling point. Pour the cream over the chocolate, add the honey and stir until the sauce is cold and glossy.
Cover the cake with the chocolate sauce, or with hazelnut praline cream, if preferred, and garnish with the chopped hazelnuts, chocolate curls or maraschino cherries
HOMEMADE HAZELNUT PRALINE CREAM
100 g (an ample 3 oz) dark chocolate, chopped
125 g (an ample 4 oz) butter, cubed
60 g (2 oz) roasted hazelnuts, blended to a powder
1 pinch salt
198.5 g (½ tin) sweet condensed milk
Vanilla
Place everything in a metal bowl, over simmering water, and stir, au bain Marie, until the chocolate and butter melt and all the ingredients join into a smooth, shiny sauce. Remove from the heat and let cool.
This quantity is enough to cover the above cake. You could, also, prepare a triple portion, place the praline in prepared jars and store in the fridge.
CHOCOLATE AND VANILLA ICE CREAM CAKE
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| A Sensational Ice Cream Cake |
This is a lovely dessert, so please, do prepare it.
Chocolate Ice Cream:
456 ml (1 large tin + 1 small tin) sweet condensed milk
100 g (3 + 3/10 oz) dark chocolate, melted
375 ml (1½ cup) milk
A good pinch of salt
1½ tsp vanilla extract
600 g (1 lb 3oz + 1 tbsp) double cream, whipped to the soft peak stage
Vanilla Ice Cream:
300 g (10 oz) sugar
750 ml (3 cups) full-fat milk
A good pinch of salt
1 vanilla pod, slit in half
750 ml (3 cups) full-fat cream, whipped to the soft peak stage
First, prepare the chocolate ice cream. Mix the condensed milk with the melted chocolate, milk, salt and vanilla, thoroughly together. Then fold in the cream, until no streaks of white are evident. Place in a covered ice cream container and freeze for 2 hours, at least. Remove from the container and whisk the ice cream vigorously, return to the tray, cover and freeze. Repeat the procedure twice more.
For the vanilla ice cream, gently heat the milk with the sugar, salt and vanilla pod to the boiling point, stirring from time to time, until the sugar melts. Then remove from the fire and let milk/sugar mixture cool. Remove the vanilla and fold in the cream.
Place in a covered ice cream tray and place in the freezer. After two hours remove the ice cream from the freezer, place in a bowl and whisk with an electric mixer, return to the ice cream tray, cover and freeze. Repeat the procedure twice more, at two-hour intervals.
Sprinkle cake tin, (28 cm/11.2 inches in diameter, and 6 cm/2.4 inches deep), with sunflower oil. To assemble the ice cream cake, remove the chocolate ice cream from the freezer to soften it a bit. Then spread the half over the bottom and sides of the prepared cake tin (it doesn’t have to be perfect, that’s the beauty of it!). Cover both the container with the remaining chocolate ice cream and the cake tin and freeze for 1 hour.
Then add some of the vanilla ice cream in the middle, following the same procedure. After two hours cover with the remaining chocolate ice cream, which should almost reach the tin’s brim. Cover and freeze for at least five hours.
Just before serving, remove the tin from the freezer, dip the bottom of the tin in hot water and reverse the ice cream cake onto a serving dish. Garnish with chocolate curls, nut praline or according to taste.
Just before serving, remove the tin from the freezer, dip the bottom of the tin in hot water and reverse the ice cream cake onto a serving dish. Garnish with chocolate curls, nut praline or according to taste.
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