2 cups all purpose flour (plus a little more for dusting your work surface)
1/4 cup sugar (plus extra for sprinkling before baking)
1 tablespoon baking powder
1 rounded teaspoon cinnamon
1/2 teaspoon salt
1/2 cup heavy whipping cream, cold
2 large eggs, cold
1 and 1/2 sticks unsalted butter (6 ounces), cold and diced
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts
Apricot Butter: Beat 4 ounces softened, unsalted butter with 1/8 teaspoon salt and 2 -4 tablespoons apricot butter until fluffy.
Preheat the oven to 425 degrees.
Place the flour, sugar, cinnamon, salt and baking powder in the bowl of a table top mixer and mix well.
In another bowl, whisk together the eggs, heavy whipping cream, and vanilla extract until well combined.
Add the cold diced butter to the flour mixture and mix on low speed until it resembles course meal. Do this quickly making sure not to over work the mixture. Make sure the butter stays in small chunks and that it does not melt or become too soft. If this happens, by accident stick your bowl in the freezer for 10 minutes.
Add the wet ingredients and mix until well combined (making sure not to over work the dough) until the dough comes together. Add the walnuts and raisins and mix to combine. The dough will be sticky. Don't worry!
Lightly flour your counter or work surface and form the dough into a round ball. Freeze for 20 minutes.
Roll the dough out into a circle or square about 1 inch in thickness. Use your favorite cookie cutter and cut out the scones.
Place the scones on a baking sheet lined with parchment paper.
Sprinkle with sugar.
Bake for 20-22 minutes or until golden brown.
Allow to cool for 10-15 minutes.
Dust with confectioner's sugar and serve with apricot butter.
Note: You can freeze these as soon as they are shaped into triangles. Place them on a parchment lined baking tray and freeze for a few hours until firm. Place in a freezer bag and bake when ready to eat :) They stay fresh in the freezer for a few weeks, if you can resist.....
Spread this lovely butter on your favorite scones, toast or serve it with brunch for that special touch. You can substitute any flavor jam for the apricot to create endless varieties of this recipe.
Here's what you will need:
1 stick softened unsalted butter (4 ounces)
2-4 tablespoons apricot jam
1/8 teaspoon salt
Begin beating the butter and salt on high speed until really fluffy.
Add jam and mix until combined.
This keeps well in the refrigerator.
I love eating Gemista also known as stuffed bell pepper and tomatoes. The flavor of the roasted veggies gets infused into the rice stuffing and creates magic! It is a delicious dish that takes pretty long to make (and it's definitely worth every minute) but sometimes time is my enemy.....
Caution. This sauce is fiery hot!!
My husband can eat spoonfuls of this good stuff with his food. I on the other hand must cool it down with lots of yogurt. Now, don't get me wrong, I love spicy food. Medium spice is just right. Anything hotter automatically gives me the hiccups. Does this happen to anyone else??
This spicy green goodness is great to add some heat to a marinade, to a pot of stew, soup or in your yogurt sauce. Try it. It freshens up a meal in a delightful way. Start really small like with a quarter teaspoon at a time.
Here's what you will need:
a handful of Serrano peppers, washed and dried
2-3 cloves of peeled garlic
about 1/4 cup cold water
1 teaspoon salt
Put all of the ingredients in blender and puree until completely smooth. Add a tiny bit more water if necessary. Pour into a mason jar and store in the refrigerator up to two weeks.
This recipe makes 2 strudels:
1 pack phyllo dough, thawed and at room temperature (you will only use 12 sheets)
1/2 pound butter, melted
about 12 tablespoons sugar
For the filling:
4 cups fresh blueberries
3/4 cup sugar
zest of half of a small lemon
5 tablespoons corn starch
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon unsalted butter
pinch of salt (about 1/8 - 1/4 teaspoon)
1 cup Greek yogurt
1/4 cup powdered sugar
Preheat oven to 400 degrees.
Begin by making the blueberry filling. Place one cup of the blueberries in a small saucepan with the sugar, salt, lemon juice, lemon zest, butter and corn starch. Cook over medium heat until the juices release. Keep mixing and mashing the berries. This will create a beautiful, thick blueberry sauce. Remove from heat.
Add the remaining 4 cups of blueberries to the sauce and mix well. Set aside.
Prepare the phyllo sheets. Keep two towels ready; a damp one and a dry one. Cover the phyllo dough first with the dry towel and then with the damp towel. This will keep them from drying out and crumbling.
Place one sheet of phyllo on a baking sheet lined with parchment paper. Drizzle some melted butter on it and brush all over. Sprinkle about a tablespoon of sugar over the entire phyllo sheet and repeat this step with 5 more sheets.
Brush melted butter around the border of the stacked phyllo sheets.
Place half of the blueberry filling in the center. Fold the phyllo over the filling like a letter. Press the sides down.
Brush the top with more melted butter and sprinkle with sugar.
Repeat the same steps to form the second strudel.
Place in the center rack of your oven.
Reduce heat to 350 degrees and bake for 35-40 minutes or until golden brown.
Allow to cool 15-20 minutes before serving.
Prepare the yogurt sauce by whisking the Greek yogurt and the sugar together until combined. Zest a lemon over the yogurt and serve!
Makes about 6-8 servings
2 cups dry red lentils
6 cups water
1 teaspoon salt or to taste
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/4 -1/2 small onion, finely sliced
1/2 cup olive oil
1 teaspoon cumin seeds
Cooked Basmati rice and yogurt for serving.
Place lentils, water salt, red pepper and turmeric in a pot and mix well. Bring to a boil and then reduce the heat to medium. Cook about 25 minutes until the lentils are mostly melted. taste the soup and add more salt if desired.
Place oil and sliced onions in a frying pan and cook over high heat until the onions become a beautiful golden brown color. Add cumin seeds and fry for one minute. Remove pan from heat.
Add fried onions and cumin seeds to the lentil soup. Mix well and serve over basmati rice with some chopped salad and yogurt.
Makes about 12 falafel:
1 cup (1/2 pound) dry chick peas (not canned)
1/2 onion, roughly chopped
1/4 - 1/2 cup chopped parsley
4 cloves garlic
1 rounded tablespoon flour
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
vegetable oil for frying
tzaztiki sauce for dipping
Soak the chickpeas covered with cold water overnight in a large bowl. They will double in size so make sure there's plenty of water.
Drain the soaked chickpeas well.
Place the garlic cloves in a food processor and pulse until finely chopped.
Add parsley and chop with garlic.
Now add the chickpeas, onions, salt peppers, flour, baking soda and coriander. Pulse until everything comes together and is finely chopped. It should hold together. You may add a bit more flour if you need to so that it holds.
Transfer the mixture in a bowl and cover tightly with wrap. Refrigerate at least 1-2 hours or overnight.
Heat the oil to about 350 degrees.
Form the falafel balls using a small ice cream scoop. You can also make patties if you prefer (like mini burgers).
Fry about 5-6 at a time so that they cook evenly and the oil's temperature does not drop too much.
Fry for about 4-5 minutes or until beautifully golden brown all around.
Place cooked falafel on a plate lined with paper towels to absorb excess oil.
Serve these with tzatziki, pita bread and chopped salad (cucumber, bell pepper, onion).
1 English cucumber, peeled
1 and 1/2 cups Greek yogurt
1/2 cup sour cream
1-2 garlic cloves minced
1/2 teaspoon of salt, or to taste
freshly ground black pepper
1 teaspoon chopped dill
olive oil for drizzling
pita bread for dipping
Grate the cucumber and sprinkle with some salt. Set aside in a bowl to release excess liquid.
In the meantime, combine the yogurt, sour cream, garlic, salt and pepper in another bowl and mix well.
Squeeze the cucumber with your hands or in a clean kitchen towel and discard the liquid it releases.
Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
Drizzle with olive oil and your creamy sauce is ready!
Serve with crunchy veggies, pita, kebabs....the sky's the limit!!
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!