Makes 24 madeleines:
2 large eggs at room temperature
2/3 cup sugar
1 cup all purpose flour plus some more for pan
1/2 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons unsalted butter plus 1-2 tablespoons for pan
1 vanilla bean
1 teaspoon vanilla extract
powdered sugar for dusting
Optional additions: citrus zest, berries, chocolate chips, melted chocolate to dip them in when baked
Begin by attaching the whisk attachment to a tabletop mixer. This can be done by hand with a large whisk, but it will take longer. Use a mixer if you own one.
Melt the butter and set aside.
Whisk the eggs and sugar on high speed for 5 minutes until thick and pale in color.
Remove the aromatic seed paste from the vanilla bean and add to the egg mixture along with the teaspoon of vanilla extract. Beat well.
Sift the flour and salt. Add to the mixture 1/3 cup at a time waiting before each addition until the flour is incorporated. Do not over mix.
While the mixer is running on low speed, drizzle the butter in on the side of the bowl and whisk until combined.
Cover the batter with plastic wrap and refrigerate at least an hour up to overnight. This batter works best when refrigerated longer.
Preheat oven to 425 degrees.
Lightly brush the pan with butter and dust with flour. Tap out the excess flour.
With a mini ice cream scoop, place about a tablespoon full of batter in the center of each mold. Do not spread it.
Bake one tray at a time in the center rack. Heat the oven to 425 degrees again before placing the second tray in the oven and then immediately reducing the temperature to 400 degrees one the tray goes in.
Place the first tray in the oven. Immediately reduce the temperature to 400 degrees and bake between 8-10 minutes or until they are golden around the edges and the center creates a dome shape. Do not open the oven if they look like they are still rising. Wait patiently, this happens quickly...
They are ready when they are golden around the edges and the center springs back when touched with your fingertip.
Allow to cool 5 minutes and dust with powdered sugar.
You may dip them in melted chocolate if you like.
Serve with a hot cup of tea.
1 pound ground beef
1/3 cup olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 can crushed or diced tomatoes, unseasoned
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
pinch of crushed red pepper flakes
1/4 cup chopped fresh parsley
grated parmesan or kefalotiri
1 pound spaghetti
Cook the chopped onion over medium heat with the olive oil until soft and golden.
Add chopped garlic and cook until soft. About 5-6 minutes.
Add the ground beef and sauté in the onion and garlic while breaking up the meat.
Season with the salt, pepper and add canned tomatoes. Fill the can up with water and add to the pot.
Cover the pot and cook over high heat for about 20 minutes, stirring occasionally.
It's ready when the sauce is thickened and the onions and tomatoes have melted into it. If there is still too much liquid for your preference cook it a little longer uncovered. Watch it carefully so it does not burn.
Add the oregano and parsley. Mix well.
Serve over spaghetti or your favorite cooked pasta and top with grated cheese.
1 cup of heavy whipping cream, very cold
2-3 tablespoons confectioner's sugar
1 teaspoon vanilla extract
1 cup chocolate chips
1 tablespoon unsalted butter
1/4 cup heavy whipping cream, or more
splash of vanilla extract
Place chocolate, butter and cream in a heat proof bowl over simmering water. Do not let the hot water touch the bowl. Melt the chocolate and then stir in the vanilla extract.
Note: If you prefer a thinner chocolate sauce add more hot heavy whipping cream until it reaches your preferred consistency.
Combine the heavy cream, sugar and vanilla in a bowl in whip with a big whisk or in a mixer over high speed until it thickens. Using a rubber spatula, scoop the mixture into a pastry bag fitted with a star tip.
Prepare the strawberries by slicing off the green stems. Place them on a platter and slice an "X" cutting almost to the bottom.
Gently spread each strawberry apart and fill with the cream.
Spread the melted chocolate on a plate and place the filled berries on top. Serve immediately.
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!