Galatopita with phyllo
Preparation time: 30 minutes Baking time: 40 – 45 minutes Yields: about 20 pieces Ingredients:
Preheat oven to 180 C. Butter a 25 X 30 cm baking pan. Brush each phyllo with melted butter (or used clarified butter) and layer them on the baking tin, each time changing direction, so that all sides of the baking tin are covered. In a large pot, add milk, with 1/2 glass of sugar, semolina, lemon zest and vanilla essence and keep whisking on the heat, until the cream thickens. Remove from the heat and set aside for a while, for the temperature to drop the (about 5 minutes). Size of a measuring glass Quickly whisk in three of the eggs and keep whisking to incorporate them without curdling them. Pour into the prepared pan. Fold each phyllo, which is outside the tin on top of the cream, brushing with some butter. Whisk the remaining two eggs with 2 heaped spoonfuls of sugar and pour over the cream. Make sure that the eggs cover the entire surface, using a brush . Bake for approximately 40-45 minutes, or until the top becomes golden-brown. As soon as you put the pie in the oven prepare the syrup. Add sugar, water, lemon peel, cloves and cinnamon stick and bring to a boil.Simmer for 5 minutes and remove from heat.When the pie is ready discard lemon peel, cinnamon and cloves and pour the syrup with a spoon, making sure that it will wet the entire surface. Add it gradually, allowing it to be absorbed and then add more. Serve warm or cold, with some icing sugar and cinnamon sprinkled on top. Greek Halvah
Ingredients
Kalamata “diples” ingredients (for the dough) 5 eggs 5 teaspoons oil 1 table spoon fine sugar 3/4kg flour for all purposes 1 small coffee cup whiskey or "ouzo" 1 vanilla extract Preparation We put all the ingredients for the dough and knead. We make balls of dough which we then press to make flat and then put them through the special machine starting with the thick and gradually to the thinner ones (there are numbers up to 6 which is the thinnest) and then cut the "fillo" layer in pieces (about 20x15). recipe “Loukoumades” (honey puffs) from PelionIngredients
3 cups flour for all uses 2 cups water 60gr fresh yeast 1 teaspoon salt 1 tablespoon sugar 3 tablespoons olive oilPreparationWe dissolve the yeast in lukewarm water and stir it with the sugar. We put in a mixer all the ingredients for the dough and we beat them for 2 minutes until the mush is smooth. We cover the bowl of the mixer with a towel and leave it in a warm place for about one hour, until it doubles in volume. We put in a small pot a lot of olive oil and let it burn. We take one spoonful of dough and put it in the hot oil. We continue until there is no more dough left. We serve with syrup (1 cup sugar, 1 cup honey, 1 cup water), pour syrup and sprinkle with cinnamon. We serve "loukoumades" while they are hot. recipe |
Kalitsounia (Sweet Cheese Pastries)from Crete island
These delectable cheese pastries are served throughout Crete. The best, in my opinion, are served in sunny villages scattered throughout the White Mountain Range on the drive from Chania to Sfakia. There, they are served with a drizzle of the local thyme honey. In more urban centers, many just sprinkle with sugar and cinnamon. Either way, they are addictive and delicious.
Greek Fresh Tomato and Feta Egg Scramble (Kagiana or Strapatsada) from Corfu island Ingredients
Instructions
Feta Cheese Pie
IngredientsFor dough
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Greek Sour Cherry Preserves – Vissino Glyko Koutaliou.served with greek goyurt
INGREDIENTS
1. Remove the pits from the cherries, make sure you do this over a bowl so that you save the juices. 2. Empty the cherries carefully in a heavy pot, add the sugar and mix carefully. Add the water and mix. 3. Heat the fruit at medium heat. Once it comes to a boil, you will see foam forming. Remove the foam with a slotted spoon. 4. Slowly boil until the juice thickens (use the test noted above). About 20 minutes. Add the lemon juice a few minutes before removing from heat. 5. Remove from heat and let it cool completely. 6. Store in a jar. Makes about 1 cup. *If you overheat the cherries and the syrup becomes to hard, you can still salvage them, by adding about a ½ cup water and reheating. recipe Frittata with feta cheese and herds
Method
Greek rice Pudding recipe (Rizogalo)Ingredients
Trahanas from Evia
Ingredients 400gr sour trahanas from Psahna 200gr olive oil 150gr fresh milk 35% 1.5kg water 1 pinch salt 1 pinch pepper Preparation We boil the water with the olive oil, the salt and pepper and add the trahanas and the milk. We stir well until it boils for about 20 minutes. |