Ivy on Νοεμβρίου 24th, 2014

Curing olives

The best time to make these olives here in Greece but also all over the Mediterranean is from the beginning of October till late November when the olives begin to ripen and are still green.

I bought these olives from the farmers” market in Nafplion early in October and what made me buy them was their size.  It goes without saying that you can follow this recipe for any type of green olives.

 

Collage curing olives

Look how big these olives are, as compared to the grapes!    The flesh of these olives is equivalent to 2 – 3 normal sized olives!

When picked from the tree, olives are very bitter so in order to make them edible a procedure has to be followed in order to remove this bitterness. By water curing them,  oleuropein, a component in olives that gives them a sharp, bitter taste, is removed.  I followed the same procedure I did when making Kalamata olives and Tsakistes (cracked olives).  The only difference here is the type of olive I’ve used and the aromatic herbs, I have added to the brine.

rosemary and scented geranium

In Assini, the village we live, we have  2 – 3 bitter or Seville oranges in our back yard as well as some rosemary among our herbs. I used wedges of lemons, bitter oranges and rosemary to flavour these olives and the taste and flavour was amazing.  Seville oranges have an amazing, unique taste but if you can’t find these bitter oranges where you live, you can substitute it with some other citrus fruit but of course each citrus fruit gives its own unique taste.

Seville or Bitter oranges

When they are ready you can eat them as they are but some times I like to add some finely chopped slices of garlic and crashed coriander, the way we eat them in Cyprus, just to remind me of home.

olives

Green Scored Cured Olives

Preparation time:  about 30 minutes

Waiting time: 10 – 15 days (I left them for15 days)

Ingredients:

  • 2 kilos extra large olives

For the bring:

  • 1 cup coarse sea salt
  • 8 cups water
  • 1 cup red wine vinegar
  • 1 lemon cut into slives
  • 1 bitter orange, cut into slices
  • 6 – 7 small sprigs of rosemary
  • Olive oil

Directions:

  1. Wash the olives and score them in 1 – 2 spots.
  2. Put them in a basin or big bowl and cover them with water.  As they will float, put a plate on top to keep them submerged.
  3. Change the water once a day for 10 consecutive days.  On the 10th day try one and if they seem too bitter for your taste, continue for a few more days until you are satisfied with their taste.
  4. When they are ready, drain them.
  5. Put the salt in a bowl and add some hot water to dilute the salt.  Add the remaining tap water and mix.  (In order to know if the brine is of the right consistency, you can test it using an a washed raw whole egg.  The brine is ready when the egg floats).
  6. Remove the egg and  mix in the vinegar.
  7. Place the olives in clean, sterilized jars, adding in between slices of lemon, bitter oranges and rosemary.
  8. Pour the brine in the jars without covering them completely.  Add olive oil to cover them.
  9. Let them marinate for a couple of days and they are ready to consumed.
  10. Store in the cupboard.

Book Cover thumbnail

Today there are two giveaways.

If you would like to win a PDF copy of my cookbook «More Than a Greek Salad»:

1)  Leave me a comment here on the blog and tell me your favorite recipe with olives.    If you want more entries, you can share the recipe on twittter, google+, Pinterest, Facebook etc., and leave a second or third comment with the link for more chances to win. That’s it!

2)  Winner is selected randomly using random.org and is open worldwide.   Enter now through this Friday, November 28, 2014 midnight Greek time.  Winner will be notified by Saturday, November 29, 2014, during my next blog post.

Good luck!

For those who can read Greek, there is another giveaway on my Greek blog.  So if you would like to win it, please also leave a comment there.

 

thumbnail μαγειρευοντας για τον αλλο ανθρωπο3

You can find many more Greek recipes in my cookbook «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Kalamata Olives

Elies Tsakistes (green cracked olives)

How to Sterilize Jars

Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: , , , , ,

Ivy on Νοεμβρίου 19th, 2014

Making Chestnut Dulce de Leche Spread Homemade spreads are easy to make and can be bottled in pretty jars as gifts. This original chestnut and dulce de leche spread will be much appreciated. Dulce De Leche is a favourite Latin American treat.  I combined this amazing treat with chestnuts and I am very proud to have created this delicious spread.  Whenever I make a new recipe, I always google search to see if others have thought of this idea as well.   I was surprised but happy to see that no one had thought about it before. The road is now open to make it with almonds, walnuts, pecans, pistachios, hazelnuts etc. Chestnuts

You can use it as a spread on bread for breakfast or use it as filling in cakes, to decorate cupcakes or in other desserts.

 

collages chestnut puree

Chestnut & Dulce de Leche Spread

Preparation time: 1/2 an hour to boil the chestnuts and 1 hour to peel them Cooking time:  about 30 minutes Makes: 3 jars (400 grams each) Ingredients:

  • 1 kilo chestnuts
  • 1 can condensed sweetened milk or dulce de leche
  • 1 1/2 cans water (measured in the milk can)

Directions:

  1. Prepare dulce de leche or used store bought (to make it yourselves, see instructions here).
  2. Score the chestnuts.  Put them in a pot, cover them with water and boil them for 30 minutes (see instructions here).  Drain them and when you can handle them, peel them.  To speed up process you can wash them with tap water.
  3. Put them in a pot and empty the dulce de leche as well as water.
  4. Put it on the heat and mix to dilute the dulce de leche.
  5. Bring to a boil, lower heat and cook until the water evaporates, about half an hour.  During the boiling process you should stir it once in a while but towards the end it needs constant stirring as the mixture will burn.
  6. Remove from the heat and let it cool for a few minutes for the temperature to drop. Mash it the same way you would mash your potatoes. (I used a hand mixer).
  7. Allow to cool and store in sterilized jars.

Chestnut puree

You can find many Greek recipes in my cookbook «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.  

Other relevant recipes:

Walnut, Cream Cheese Chocolate and Dulce De Leche Gateau

Dulce de Leche Cheesecake with Milk Chocolate Almonds Chestnuts and how to make chestnut puree How to make Dulce de Leche Chestnuts, how to boil and peel them Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: , , ,

Ivy on Νοεμβρίου 14th, 2014

Rocket and Peppers Salad with Mandarin vinaigrette

I do not post salads very often but I can assure you that we eat them on a daily basis.  Being a Greek, my all times favourite salad which makes it to the table 9 out of 10 times is, of course, the Greek Salad.  I do make other salads as well but since I only post about once a week, I usually post main dishes and desserts.

I made this salad late in September, when  The grocery of the Mediterranean Diet gifted me some of their prized products to try.  Among other products was this prized Mandarin Fruit preserve, from the island of Chios, made with the variety of mandarins called Citrus deliciose tenore.   The fruit preserve can be eaten on its own or on top of other desserts but try it in this salad and you will be surprised.

This salad is quite original and combines a lot of different tastes and textures:  peppery rocket, sweet bell peppers, salty feta, tangy goji berries, crunchy peanuts and the sweet and sour vinaigrette, with stripes of sweet mandarins, adds a delightful aroma and taste.

You can find the Mandarin Fruit Preserve at the Grocery of the Mediterranean Diet, which is situated at the corner of 1 Sophocleous Street and Aristidou Street No. 11.  Telephone: +30 210 3234612 and e-mail:  info@atenco.gr.

Mandarin fruit preserve

Rocket & Peppers Salad with Feta and Mandarin Vinaigrette

Preparation time:  10 minutes

Serves:  2 – 3

Ingredients:

  • 2 cups rocket
  • Bell peppers, 1/2 of each colour:  yellow, orange and red, julienned
  • 100 grams feta
  • 20 goji berries
  • 20 peanuts, peeled

Mandarin Vinaigrette:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove roasted garlic
  • 1 heaped tbsp mandarin fruit preserve
  • Salt
  • Freshly grated black pepper
  • 1/4 tsp oregano

 

Directions:

  1. Wash the vegetables and let them dry.
  2. Cut the rocket by hand in smaller pieces.  Put it in a salad bowl and add the bell peppers, peanuts and goji berries.  Add pieces of feta on top.
  3. Mash the garlic with a fork and put it in a jar with all the remaining salad dressing ingredients.  Shake well, taste and adjust the seasonings.
  4. Pour the dressing and mix the salad just before you serve it.

Fish milokopi shi drum and rocket and peppers salad
You can find many Greek recipes in my cookbook «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Salad Bar

Revithosalates (chickpea salads)

Horiatiki (Greek Salad)

Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: , ,

Ivy on Νοεμβρίου 5th, 2014

Dulce de Leche and Almond Chocolate Cheesecake

 

Cheesecake is one of our favourite desserts.

If you ask me which kind do I prefer, the baked one or the no bake one, it’s very difficult to reply because I like both but if I were to chose only one, I would say the baked one.

 

Collage dulce de leche cheesecake

Today it” s my eldest son’s birthday.  He is on holidays here in Athens for a few weeks, as he is now working in Cyprus and he had arranged his leave to be here during his birthday.

collage decoration

 

Since he loves dulce de leche, I made this cheesecake for him.  Dulce de Leche, which is a caramel sauce, popular in South America, flavours the cream cheese filling, making it so velvety and creamy.

I’ve mentioned this many times in my posts that I don’t like my desserts to be overly sweet.  When you beat the cream cheese, dulce de leche and Greek yoghurt, before adding the eggs, taste it.  If you want it sweeter, you can add some brown sugar, honey or grape or carob syrup, which will even make it darker.

The whipped cream was slighly sweetened in order to balance the sweetness of the remaining dessert.  If you like it sweeter, you can add more icing sugar.

Dulce de Leche and Almond Chocolate Cheesecake2

For the decoration on top, I had some leftover dulce from another recipe.  It’s not worth opening another can or jar just for the decoration.  You can use nutella, or melted chocolate, petimezi (grape syrup), carob syrup, threpsini (grape cream) or make caramel from scratch, which we mix with the caramel.  See how you can make it here (see caramel decoration).   Let it cool for a few minutes and then add the whipped cream.

Dulce cheesecake cut2

Dulce de Leche Cheesecake and Milk Almond Chocolates

Preparation time: 30 minutes

Baking time: about 1 hour

Ingredients:

For the Crust:

  • 400 grams Digestive biscuit crumbs
  • 80 grams butter, melted
  • 50 grams milk chocolate almonds, ground

Dulce de Leche filling:

  • 1 can sweetened condensed milk, made into dulce de leche
  • 600 cream cheese
  • 400 grams Greek yoghurt
  • 2 tbsp petimezi (condensed grape syrup)
  • 4 eggs
  • 20 grams corn flour
  • 100 grams milk chocolate almonds, ground

For decoration:

  • 330 grams heavy cream
  • 1 tbsp icing sugar
  • 1 vanillin

Additional ingredients:

  • 1 tbsp dulce de leche
  • 1 tbsp whipped cream
  • 1 milk chocolate almond, ground
  • 6 milk chocolate almonds, cut in the middle

Directions:

  1. Melt the butter in the microwave on low, a minute each time or in a frying pan until it starts melting and turn off the heat.
  2. Put the biscuits in a food processor and powder.
  3. Put it in a bowl.
  4. Powder the milk chocolate almonds as well and add them to the other crumbs.
  5. Add the butter and mix until well combined.
  6. Cover the base of a 28 cm spring form pan with aluminium foil.
  7. Transfer the biscuit mixture in the baking tin and press it with a spoon into the bottom and sides of the pan. (see video).
  8. Refrigerate until you prepare the cream.
  9. Preheat oven to 180°C.

Directions for the filling:

  1. Empty the cream cheese, dulce de leche and Greek yoghurt in a bowl.  Using a hand mixer whip the cream until all the ingredients are combined.
  2. Add the petimezi and mix.
  3. Add the eggs one at a time and beat until combined.
  4. Finally add the corn flour and continue mixing until combined.
  5. Pour the mixture over the biscuit base and add the milk almond chocolates scattered all over the cream.
  6. Cover the pan with aluminium foil
  7. Put the spring form pan in a larger baking tin and add hot water untill it reaches the middle.
  8. Bake for about 45 minutes.  Remove the aluminium foil and continue baking for 10 – 15 more minutes uncovered.  The cheesecake will still be wobbly but it will set in the refrigerator.
  9. Set aside until it cools completely.
  10. Beat the heavy cream with the sugar and vanillin until peaks form.
  11. Decorate the cheesecake using a piping bag.  At this stage the cheesecake is ready and you can serve it with caramel sauce on top.
  12. Alternatively reserve 1 tbsp whipped cream in which you dilute the dulce de leche to make it into a cream.
  13. Put this cream in a piping bag and make horizontal lines.  Using the back side of a skewer or the back side of a fork, make horizontal lines, alternating from left to right and right to left.
  14. Cut the almond chocolates in the middle.  If any break, pound them and scatter them on the top.  Decorate with the chocolate halves, almond facing up.
  15. Refrigerate for a few hours before removing the ring of the spring form pan.
  16. Serve with additional caramel syrup (optional).

Dulce cheesecake cut

You can find many Greek recipes in my cookbook «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Dulce De Leche Banoffee Cheesecake

New York Cheesecake with Mars Chocolate and Fig Preserve

Strawberry Cheesecake with Greek Yoghurt

Agriovyssiono (wild cherries) Cheesecake

No guilt Apricot Cheesecake

Orange Chocolate Cheesecake

Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags:

Ivy on Οκτωβρίου 24th, 2014

Chocolate and grape pudding

You may be wondering what petimezi (epsima in Cyprus) and charoupomelo (teratsomelo in Cyprus) are.   Petimezi or epsima is grape juice, cooked until a thick syrup is produced.  It’s a product produced for millenia and you may already know it as grape syrup or grape molasses.   These two Greek traditional products were used in the old days as sweeteners but I have been experimenting with these products to make something more contemporary, combining them with chocolate.

I’ve written about these two products many times and you can find a lot information in the links I provide below.

A few weeks ago I bought some fresh grape juice (must) from the farmers” market in Nafplion.  This is used to make a pudding called «moustalevria».  However, apart from the traditional recipe, which I love, I wanted to experiment and make some new recipes.  I reserved some must which I combined with chocolate.  The second time I used some milk and if you want a richer cream you can add heavy cream.

After seeing the amazing results, which  were easy and quick to make, all of them were delicious and some can also be classified as healthy desserts, I have a few more ideas how I will be using them in the future.

collage chocolate grape pudding

Grape and Chocolate (Moustalevria) Pudding

Preparation time: 5 minutes

Cooking time:  15 minutes

Serves: 6 – 8

Ingredients:

  • ¾ cup all purpose flour
  • ¼ cup corn flour
  • 1 cup water
  • ½ cup milk
  • 4 cups grape must
  • 1 cup petimezi (concentrated grape juice)
  • 2 fragrant geranium leaves (or use other flavouring, such as vanilla)
  • 75 grams chocolate of your liking
  • Cinnamon to sprinkle on top
  • Quince preserve (optional)

Directions:

  • Put the flour and corn flour in a bowl and add water and milk and mix until it is dissolved.
  • Put the grape must in a pot as well as the dissolved flour and using a balloon whisk, mix until it begins setting.  Add the chocolate and mix until it melts.  At boiling point the cream is ready.
  • Transfer into molds.  When it cools refrigerate for a few hours before serving.
  • Sprinkle some cinnamon on top.
  • Serve with quince preserve or jam.

Moustalevria with Chocolate

Second recipe:

In the second recipe I did not use grape juice but instead I used only petimezi, which I diluted in water.  However, instead of water you can use milk.  You add petimezi and water or milk and mix it until it is sweet enough to your taste.  For this recipe we need three cups of diluted petimezi and water.   Personally I used 3/4 cup petimezi and 2 1/4 cups of water.  I did not want the pudding very sweet as I like serving it with some fruit preserve (glyko tou koutaliou) or jam on top.

Petimezi and Chocolate cream

This time I scented it was rose.  I used rose water, rose liqueur, another traditional, local product from  Karonis distillery in Nafplion and dried rose petals, which my daughter had gifted me some time back.

rose liqueur

Petimezi, Chocolate and Triantaffyllo Pudding

Preparation time: 5 minutes

Cooking time:  15 minutes

Serves:    4 – 6

Ingredients:

  • 1 cup petimezi
  • 2 cups water
  • 1 tbsp rose water
  • 60 grams corn flour
  • ¼ tsp salt
  • Freshly grated pepper about a pinch
  • 75 grams chocolate
  • 1 tbsp butter
  • 2 tbsp triantafyllo (rose) liqueur
  • Dried rose petals (optional)

Directions:

  1. Put petimezi, water, rose water and corn flour in a pot and stir until the corn flour has dissolved.
  2. Put it on the heat and add salt and pepper and mix with a balloon whisk until it sets.
  3. Remove from the heat and add the chocolate and butter.  Mix until the chocolate melts.
  4. Wet the molds with the liqueur and any leftover pour into the chocolate mixture and mix.
  5. Divide the mixture into six molds.
  6. Wait until it cools and refrigerate.
  7. Unmold and serve as it is or with chocolate syrup or with quince or other spoon preserve.
  8. Decorate with rose petals.

DSCN4261

Third recipe:

In this recipe, instead of using petimezi, I used charoupomelo (carob syrup).  This is another traditional product which I love and have used it in cakes, in cookies etc.  I’ve been using this product for years and you can find more information about it here.

chocolate carob cream

Carob and Chocolate Pudding

Preparation time: 5 minutes

Cooking time:  15 minutes

Serves:  3 – 4

Ingredients:

  • 2 cups carob syrup diluted in milk
  • 40 grams corn flour and flour
  • ¼ tsp salt
  • Freshly grated pepper about a pinch
  • 50 grams couverture chocolate
  • 1 tbsp butter
  • 2 tbsp orange liqueur

Directions:

  1. Put the diluted carob syrup, flour and corn flour in a pot and stir until the flour has dissolved.
  2. Put it on the heat and add salt and pepper and mix with a balloon whisk until it sets.
  3. Remove from the heat and add the chocolate and butter.  Mix until the chocolate melts.
  4. Wet the molds with the liqueur and any leftover pour into the chocolate mixture and mix.
  5. Divide the mixture into 3 -4 molds.
  6. Wait until it cools and refrigerate.
  7. Unmold and serve as is or with carob syrup on top.

Carob pudding

Useful tips:

1.  Petimezi and Charoupomelo are diluted in water, milk or heavy cream until the desired sweetness is achieved.  In my recipes I do not make it too sweet.

2.  For every cup of diluted syrup, we need 20 grams (or a heaped tablespoon) of corn flour (starch) or all purpose flour or a mixture of both.

3.  Butter is optional but it adds to the taste and make the cream shiny.

4.  You can add any type of chocolate you like but a good quality chocolate is advisable as it will make the dessert much tastier.

5.  Salt and pepper:  salt enhances the flavour to anything we make.  Pepper pairs well with chocolate.

6.  All three recipes can be made vegan by using couverture chocolate, water instead of milk or cream and margarine instead of butter.

7.  Any liqueur can be used but if you do not want to use alcohol, you can wet your molds or bowls with rose of blossom water.  This helps them unmold easily.

 

Greek coffee mousse

 

Fourth Recipe:

I am  not going to give you the exact ingredients for the last recipe because you can «Give a man a fish and you feed him for a day or you can teach a man to fish and you feed him for a lifetime».

With the instructions given above, I believe that if you try you can make your own pudding.

This last recipe was made just a while ago but when I finished I literally licked the bowl and it was so delicious.  The weather is cold, rainy, gloomy and windy but I managed to take this shot outside.  If there is any leftover by tomorrow, I hope to get a better shot.

In this recipe I used heavy milk and egg yolks.  I did not add butter as the dessert is already rich with the above two ingredients.  I added less corn flour as the eggs will also help set the cream.  The same recipe can be made with petimezi or carob syrup.  With petimezi it has a slightly sour taste and with charoupomelo, it has a more chocolaty taste.  You can understand that the richer the ingredients the more delicious the pudding gets, so make your own decisions and add what you like best!

This time the pudding was cooked over a water bath in order to avoid burning  the cream with the chocolate.

Petimezi or Carob Syrup Chocolate Mousse

Makes:  5 small cups

Ingredients:

  • About 1/2 cup petimezi or charoupomelo
  • 200 ml heavy cream
  • 75 grams chocolate
  • About 40 grams corn flour
  • 1/4 tsp salt
  • A pinch of black pepper
  • 2 – 3 tbs cherry liqueur
  • 2 egg yolks

Directions:

  1. Put the heavy cream, petimezi and cherry liqueur (after wetting the cups) in a metallic bowl.  Add the corn flour and mix until it dissolves.
  2. Put it in a water bath and mix with a balloon whisk until the cream is hot.  Add the chocolate, salt and pepper and mix until the chocolate melts.
  3. Add the egg yolks and whisk quickly so that yolks will not be cooked.
  4. Serve in small cups, hot or cold.

What’s next?  I” m thinking of Panna Cotta!

Petimezi mousse

You can find many more Greek recipes in my cookbook «More Than A Greek Salad», or in the shorter version «More Than A Greek Salad Just The Cookbook» and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Moustalevria

Greek Upside Down Apple Pie with Epsima (Petimezi)

Christmas Cake with a Twist

Carob Syrup, Koulourouthkia me Teratsomelo and Spiced Chocolate Cake with Ginger and Carob Syrup

Bitter Chocolate Ginger Cookies with Carob Syrup

Butternut Squash and Chocolate Chip Muffins with Carob Syrup Butter-cream Frosting

Kopiaste

 

Kopiaste and Kali Orexi,

 

Print Friendly
Share

Tags: , , , , , , , , , , ,

Ivy on Οκτωβρίου 21st, 2014

Spinach and Mushroom Tart with Buffalo cheese and butter

A savoury tart is always perfect for parties, enjoyed with friends for dinner, to take at picnics, to enjoy with a glass of wine or drinking a cup of coffee.

The secret of making a good  tart shell is the quality of the butter used and following some basic techniques.  Up to now I have been using only regular butter, which although it makes a tasty crust but not very flaky.

 

collage spinach and mushroom tart

The buffalo milk butter is sold in 125 grams packs.   That amount would have made a smaller tart shell so in order to fit my tart pan I had to add some cow’s milk butter as well.  The result was amazing.   It came out flaky, tender, and flavourful.

Mushroom and spinach tart

Spinach and Mushroom Tart with Buffalo Butter and Cheese

Preparation time:  1 hour

Baking time:  50 minutes

Serves:  8

Ingredients for a 28 cm (11 inch)Tart shell :

Ingredients:

  • 300 grams flour (2 and 1/3 cups)
  • 200 grams butter (150 buffalo and 50 grams cows butter) at room temperature
  • 1 tsp salt
  • 2 tbsp cold water

Filling:

  • ¼ cup olive oil
  • 400 grams spinach
  • ½ tsp salt
  • 4 spring onions, finely chopped
  • 1 clove roasted garlic
  • 1/3 cup chives, finely chopped
  • 4 eggs
  • ½ cup milk
  • 1 tbsp all purpose flour
  • 1 tbsp olive oil
  • Salt and Pepper
  • 90 grams graviera, grated
  • 150 grams buffalo feta
  • 1/3 cup chives, finely chopped
  • ½ cup dill finely chopped
  • 130 grams (about 10 small) button mushrooms

Directions:

Prepare the tart shell:

  1. Put the flour, salt and butter in a big bowl.  Rub it with your fingers until the flour absorbs the butter and resembles like crumbs.  Add the cold water and gently mix until the crumbs hold together.
  2. Grease a 28 cm (11 inch)  tart pan (preferably with a removable bottom) and sprinkle some flour on it.  Discard excess flour.
  3. Transfer the dough on a piece of parchment paper and form it into a ball, without kneading it.
  4. Flatten the dough into a disc and cover it with cling film.  Roll out the dough, making it at least one inch bigger than your tart pan.
  5. Invert it in your tart pan.  Remove the parchment paper. Using the cling film, cover it and shape it with your hands to fit into your pan. Cover it with the cling film and refrigerate until the filling is ready.

Prepare the filling:

  1. Put the spinach in a colander and sprinkle some salt.   After ten minutes squeeze the spinach to remove as much water as possible.
  2.  Heat the olive oil and sauté the spring onions, until translucent.  Add the mashed garlic and spinach and cook for about five minutes until all the juices have evaporated.  Chop all the amount of the chives.  Add half of it and mix.  Remove from the heat and set aside to cool.
  3. Put the eggs, milk, flour, olive oil, salt and pepper in a bowl and whisk to combine.  Add the grated graviera, reserving 3 tablespoons, the crumbled buffalo cheese, the dill and the chives (reserving a tablespoon), the cooked spinach and mix.
  4. Preheat oven (fan forced) to 170o C.
  5. Remove the cling film from the tart shell and pour the mixture inside.  Spread the mixture evenly and add the mushrooms on top.
  6. Sprinkle the reserved graviera and chives on top.
  7. Bake for about 50 minutes or until golden on top.
  8. Serve warm or cold.

 

Spinach and mushroom Tart

 

For all Greeks of Diaspora or friends of Greece, reading my blog, this recipe as well as 99 other selected Greek recipes are included in a Greek Cookbook called «Mageirevontas gia ton Allo Anthropo» (cooking for the other person).  Many of my readers do not know Greek but surely some of you have some Greek friends.  You can send them this cookbook as a gift.  By buying it you are donating $10 to the people who are cooking in the streets of Athens, feeding those who are in need.

thumbnail μαγειρευοντας για τον αλλο ανθρωπο3

You can find many more Greek recipes in my cookbook «More Than A Greek Salad», or in the shorter version «More Than A Greek Salad Just The Cookbook» and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Chocolate Tart with Quince

Fig and Peach Tart with Anthotyro Cheese

Sausage & Onion Tart with Easy Cornmeal Crust

Peaches and Grape Tart

Kopiaste

 

Kopiaste and Kali Orexi,

Print Friendly
Share
Ivy on Οκτωβρίου 18th, 2014

Marmelada kydoni quince jam

 

When I made this Quince Jam I wanted to make it to be somewhat like a cross between a fruit preserve and a jam.

If you want it to have more jelly, when you cook the fruit do not discard the seeds and some of its peel but fold it into a tulle and put it in the pot as most of the pectin is found in the seeds and peels.  See the picture from a previous time I had made it.

quince prepared

 

The reason I made this jam like this was that I want to be able to serve it on top of creamy desserts but also use it in my recipes, the way I used it in my Chocolate & Quince Tart but also to be able to spread it on toasted bread or served together with cheese, such as anthotyro, graviera, halloumi or other Greek cheeses.

 

Breakfast with quince and anthotyros

Have you ever wondered how this hard, tasteless and astringent fruit is transformed to the most delicious, red fruit when it is cooked?

Quince jam

The tannin concentration in quinces varies depending on where it is grown and determines its color when cooked. The heat causes the tannins to release a red pigment called anthocyanin. The quinces, which are rich in tannins give a reddish color while those that contain fewer tannins remain in a cream or pale pink. When in past years quince was cooked in aluminum cookware the reaction with tannic acid produced even deepest red results.

Collage quince jam

 

As you may see from the above pictures, which were taken just after the jam was ready, there was some syrup in the jam.  After a few days however that syrup became into a jelly and the jam was thicker.  Maybe another myth is busted and you don’t need to add the peels and the seeds.  However, if you do add them, I would suggest that you add more water, so that it will set into a jelly.

quince jam set

Marmelada Kydoni (Quince Jam)

Preparation time:  1 hour

Cooking time: 2 hours and 30 minutes

Makes:  10 jars of 450 grams

Ingredients:

  • 2.200 grams of peeled, cored and grated quince (3,5 kilos or about 7 medium quinces)
  • 2 kilos sugar
  • 6 cups water
  • Juice of 1 lemon
  • 5 fragrant geranium leaves
  • 1 cinnamon stick
  • Juice from 1 lemon

Directions:

  1. Prepare a big bowl with water and the juice of one lemon. Peel the quinces and remove core and put them in the water.
  2. When they are all ready, add 6 cups of the quince and lemon water in a big pot.
  3. Grate the quince, adding each grated piece directly in the pot.
  4. Add the sugar and mix until it dissolves.
  5. Add the fragrant geraniums and cinnamon and put on the heat.
  6. Bring to a boil, lower heat to medium high and cook, mixing regularly until the temperature reaches 105oC (220oF), for about 2 hours and thirty minutes.
  7. Place in clean sterilized jars.

quince jam marmelada kydoni

 

Another way to preserve quince is to make it into Kydonopasto (Quince Jelly Paste).  After cooking the quince until all the moisture has evaporated, it is sun-dried and preserved for a very long time.
Quince paste kydonopasto

The above recipe can easily be made into Kydonopasto but if you want more instructions, you can find the recipe in Volume 2 of my e-cookbook «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Kydonopasto2

You can find many more Greek recipes in my cookbook «More Than A Greek Salad», or in the shorter version «More Than A Greek Salad Just The Cookbook» and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Banana, Fig, Grape and Peach Jam

Lemon Marmalade

Fig Jam

Tomato & Fruit Jam (chutney)

Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: , , ,

Ivy on Οκτωβρίου 14th, 2014

μαγειρευοντας για τον αλλο ανθρωπο3

To all Greeks of Diaspora or friends of Greece, 18 food bloggers and 7 Chefs have joined forces to publish this e-book in Greek, to help «O Allos Anthropos» (the other person), which gives free food on a daily basis to people in need.

Free food for everyone2

All the proceeds of this cookbook will go to this cause.

You can download the book directly from Smashwords.

Even if you don’t understand Greek, you can send it as a gift to your Greek friends and help by donating this small amount of $10 for such a good cause.

If you can read Greek, there is a detailed post on My Greek Blog so that you can find more about this cause.

You can also buy the cookbook in pdf format for only 5 Euros, via Paypal.




Thank you for your support,

Print Friendly
Share

Tags: , , , , ,

Ivy on Οκτωβρίου 12th, 2014

Chocolate and Quince Tart

Happy Anniversary to us.  Today is our 34th Wedding anniversary.  I am not going to write much this year, as I have already written in previous anniversaries.  I  will leave it until next year since my wedding album is in Athens and I’ll have to remember to scan and post pictures of our wedding next year!

I invited over some friends over to celebrate with us and made this Chocolate Mousse Tart with homemade quince jam.  The recipe for the jam will be posted soon.

Tart with Chocolate

After making the tart and looking for last year’s post to link it, I discovered that last year’s post also involved quince.  Quince is in season and as I made the jam a couple of days ago, it’s no wonder why I have added it in my tart.  The other reason is that quince and chocolate is a wonderful combination.  If you don’t have quince, try it with Bergamot or other citrus jam or fruit preserve.

Chocolate Tart with Bergamot
The filling came out more than I needed but if you skip the jam, I think it will be just enough.

Chocolate mousse2

Since the eggs in the leftover chocolate were not pasteurized, I put the chocolate back in the bain mari and put it back on the heat again for a few minutes.  I mixed in some of last year’s quince fruit preserve and we enjoyed it after lunch.

collage tart shell

Chocolate and Quince Tart

Preparation time:  30 minutes

Baking time:  30 minutes

Serves:  8 – 10

Ingredients

Tart Shell Pastry:

  • 300 grams all-purpose flour
  • 3 tablespoons sugar (optional)
  • ½ teaspoon salt
  • 200 grams unsalted butter, cold and grated or cut into small chunks
  • 2 – 3 tablespoons ice water, plus more if needed

Filling:

  • 125 grams milk chocolate
  • 300 grams dark chocolate 70% cocoa
  • 400 grams heavy cream 36%
  • ¼ cup sugar
  • ½ teaspoon Himalayan salt
  • A pinch of black pepper
  • 4 large eggs, at room temperature

Additional ingredients:

  • Extra butter to grease the pan
  • 450 grams quince jam (reserve 1 tablespoon)
  • Chocolate shavings

Directions:

  1. To make the pastry: combine the flour, sugar and salt in a large bowl. Add the butter and mix with a your hands until the mixture resembles coarse crumbs Add the ice water and work it to bind the dough until it holds together without over working it. Form the dough into a ball and place on parchment paper.  Cover with cling film and roll it one inch bigger than the size of the tart pan in order to cover the sides.
  2. Grease your tart pan with butter and invert the rolled out dough into the tart pan.
  3. Cut off the excess dough with your hand. Put it back in the tart shell, cover with cling film and distribute it evenly with your hand.  Refrigerate for at least 30 minutes for the butter to firm up again.
  4. Add some parchment paper on top and cover it with weight so that it does not rise (I used beans).
  5. Preheat the oven to 170° C  fan forced.  Place the rack in the centre of the oven and bake for 15 minutes.
  6. Simultaneously prepare the filling.
  7. Put the eggs in a big bowl but reserve separately about ½ an egg white.  Beat the egg white lightly and set aside.
  8. Whisk the eggs with sugar and set aside.
  9. Heat the heavy cream in a bain marie (water bath) and add the chocolate , salt and pepper and mix until it melts.
  10. Remove the tart shell from the oven and brush the egg white on its surface, just enough to wet it.  Bake the tart again for 5 – 6 more minutes.  If you have any leftover egg white after brushing the tart, add it to the other eggs.
  11. Empty the quince jam on top of the tart shell and spread it evenly.
  12. Pour the chocolate gradually into the eggs and with a hand mixer whisk to incorporate.
  13. Empty the chocolate mixture over the quince.
  14. Bake for about 30 minutes.  If you see the chocolate beginning to crack, remove it from the oven.
  15. Set aside to cool and refrigerate a few hours before cutting.
  16. Sprinkle some chocolate shavings on top for decoration and a spoonful of quince jam.

 

Chocolate and Quince Tart cut

You can find many more Greek recipes in my cookbook «More Than A Greek Salad», or in the shorter version «More Than A Greek Salad Just The Cookbook» and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Fig and Peach Tart with Anthotyro Cheese

Sausage & Onion Tart with Easy Cornmeal Crust

Peaches and Grape Tart

Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: , , ,

Ivy on Οκτωβρίου 9th, 2014

Dolmades salad and veggie burgers

 

Dolmades is a Greek traditional dish using vine leaves to enclose a filling with minced meat and rice, with a lot of variations. However, the recipe I made is not traditional at all.

There is a another Greek dish where sardines are wrapped in vine leaves and cooked with olive oil, lemon juice, spices and water but my recipe has nothing to do with that recipe apart from the sardines being wrapped in vine leaves is the only thing they have in common.

Couscous with cuttlefish ink

When I was given this black couscous, by the Mediterranean Diet Grocery Store, (Sophocleous 1 and Aristidou 11  Street, in Athens), to review , I  had no clue what to make with it.

Although at first glance it even looked a bit repulsive but believe me, after I cooked it, we loved it!

chicken couscous and peas
I did not want to make the usual side dish, which I have made many times but never published.  As I wanted to use it in a creative way,  I kept thinking for days, ways to cook it.

Filleted sardines

When the other day, I bought these lovely, fresh sardines from the farmers” market the idea of pairing them together clicked into my head.  This handmade couscous, is made with cuttlefish ink, so these two ingredients  sounded like a perfect match.

 

Collage Dolmades with sardines

It’s always risky to make new recipes, and believe me there are many recipes I have made which will never be posted, but this time my instinct was right and the result was amazing!

It was so delicious that you will be seeing more recipes with this black beauty!

Dolmas with sardines opened

 

Dolmades with Sardines and Black Couscous

Preparation time:  1 hour

Cooking time:  45 minutes

Serves: 4

Ingredients:

  • 1/3 cup olive oil
  • 1 medium onion, finely chopped
  • 1 clove (about 1 tsp) mashed roasted garlic
  • 1 vegetable organic bouillon
  • 200 grams black couscous
  • ¼ cup red dry wine
  • 1 can (400 grams) tomato concasse, blended
  • 2 ½ cups water
  • Salt and freshly grated black pepper
  • A handful dried mint
  • 1 cup finely chopped parsley
  • 40 filleted sardines
  • 40 vine leaves

Directions:

  1. Blanch the vine leaves, add cold water and drain.
  2. Heat half of the olive oil in a non stick frying pan and sauté the onion until translucent.  Add the garlic and bouillon and mix for a few seconds.
  3. Add the couscous and mix until it is wet.
  4. Add the wine and mix until the alcohol evaporates.
  5. Add half of the tomato juice.  Fill the can with water and add half of it.
  6. Season with salt and pepper, add the dried mint, mix, lower heat and simmer until the couscous has absorbed the fluid.
  7. Remove from the heat and mix in the parsley.  Set aside until it cools.
  8. Fillet the sardines.  Pull the head and the guts which will come out with it.
  9. Cut through the belly ending at its tail.  Remove the bone and cut off the tail.  Wash and drain.
  10. Season the sardines with salt and pepper.
  11. Place one of the leaves, vein side facing up, on a plate and put a sardine horizontally near the stem.  Add a spoonful of the couscous mixture on top. Fold the vine leaf, left edge over the filling and then right edge.   Then roll from the top, all the way, wrapping the vine leaf, to make a cigar shape.
  12. Repeat with the remaining grape leaves and filling and place them in a baking tin.
  13. Put the remaining olive oil and water in the remaining tomato juice, mix them and pour on top of the wrapped sardines.
  14. Cover the baking tin with aluminum foil.
  15. Preheat over to 180C and bake for 1 hour.
  16. Serve with a Greek Salad or make some Veggie Burgers, as well

 

Veggie burgers - dolmades and Greek salad

 

You can find many more Greek recipes in my cookbook «More Than A Greek Salad», or in the shorter version «More Than A Greek Salad Just The Cookbook» and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.

 

Other relevant recipes:

Dolmadakia Bakaliarou (Dolmades with Cod fillets)

 Vegetarian Dolmades with Mushrooms and Leeks

Kopiaste

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: ,

Get Adobe Flash player

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.

 
blue blank
© 2007 - 2014 All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me with any requests or questions.
Creative Commons License
Kopiaste.. to Greek Hospitality by Ivy Liacopoulou's Cookbook / blog is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Based on a work at kopiaste.org.
Permissions beyond the scope of this license may be available at http://kopiaste.org.
Follow on Bloglovin

privacy policy