For the syrup:
4 cups water
2 cups sugar
1 cup honey
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
For the pudding:
2 cups fine semolina flour
1 cup vegetable oil
1/2 cup chopped toasted hazelnuts
1/2 cup dried cherries, chopped
8 ounces semi sweet chocolate
1/4 teaspoon salt
1 teaspoon pure vanilla extract
For the chocolate glaze:
3/4 cup heavy whipping cream
8 ounces chopped semi sweet chocolate
1/2 teaspoon instant coffee granules
Whipped cream for garnish (optional)
Begin by making the syrup. Combine the water, sugar, coffee, and cocoa powder and whisk well. Bring to a boil. Remove from heat and stir in the honey.
Note: The honey will easily flow out of the measuring cup if it is greased. Since this recipe uses 1 cup of vegetable oil, measure the oil first and place it into a large pot. Then use the same measuring cup which will now be greased to measure the honey.
To make the pudding, begin by placing 1 cup of oil in a large pot. Add the semolina flour and salt. Cook over medium heat, stirring constantly for about 10 minutes or until the flour is nicely toasted.
Add dried chopped cherries.
Turn off the heat and carefully pour the syrup into the toasted flour. Take caution not to get burned as the pudding will bubble vigorously once the syrup and semolina mixture combine. Once the bubbling subsides, turn the heat back on to medium and cook while stirring a few more minutes until the pudding begins to thicken and removes from the sides of the pot.
Remove from heat and add chocolate. Mix well until combined. Stir in vanilla extract and fold in the chopped hazelnuts.
Spoon the pudding into a decorative Bundt cake mold. Press it in to compress with a spatula. This will help it stick together and will release easily from the pan.
Allow to rest at least 30 minutes.
Invert onto a serving platter or cake stand. Tap all around to help release.
To make the chocolate glaze, heat the cream with the chocolate and coffee on top of a double boiler or in the microwave until the chocolate is melted. Whisk until smooth and glossy. Pour over the semolina cake.
Serve the chocolate semolina cake when it has cooled completely.
Garnish with some homemade whipped cream.
1 Chinese eggplant
2 small potatoes, peeled
1 medium onion, peeled
1 cup crumbled feta cheese
For the tomato sauce:
1 cup crushed tomatoes
2-3 minced garlic cloves
1 teaspoon dried oregano
1 teaspoon sugar (depending on the acidity of tomatoes may need more or less)
4 Kalamata olives, chopped
salt to taste
pinch of crushed red pepper flakes
For the herbed oil:
1/2 cup olive oil
1 tablespoon finely chopped rosemary (or dried oregano)
salt to taste
Preheat oven to 425 degrees Fahrenheit, 218 degrees Celsius.
Slice all of the vegetables very thin using a mandolin if you have one. Set it to the 1/32 inch setting.
Bring water to a boil in a small sauce pan and add 1 teaspoon of salt. Boil the potato slices 3-4 minutes. They will be par boiled and will continue to bake in the oven with the rest of the vegetables. Potatoes take longer to cook so this step will assure all of the vegetable bake evenly.
Drain the potatoes and cool until they can be easily handled.
Combine all of the tomato sauce ingredients in the baking dish. I used an 8x8 inch square ceramic pan.
Adjust the seasoning to your liking and stir to combine all of the ingredients.
Arrange the vegetables by creating 3 rows. use the remaining vegetables to fill in the loose spaces.
Mix all of the herb oil ingredients together well to combine and brush onto the vegetables.
Cover with foil and place onto a sheet pan to make it safe and easy to take in and out of the oven.
Bake 40 minutes. Remove foil, sprinkle the crumbled feta onto the vegetables and return to the oven. Raise oven temperature to 450 -475 degrees Fahrenheit, 232 -246 degrees Celsius. Bake 15-20 minutes more until the sauce is bubbling from underneath and the vegetables are golden and somewhat caramelized.
Allow to cool. This dish tastes best at room temperature with some delicious toasted bread.
Note: To make ahead just make the sauce and layer the vegetables over it. Cover with plastic wrap and refrigerate until the next day. Remove the plastic and brush with the herbed oil. Bake in your preheated oven following the rest of the directions. This can be done one day before.
Makes about 10 bread rings:
1 and 1/2 teaspoons dry active yeast
2 teaspoons sugar
1 and 1/2 cups tepid water
2 cups all purpose flour
2 cups bread flour
1 teaspoon salt
1/4 cup olive oil
1 cup (or more) raw sesame seeds
about 1/4 cup petimezi (grape must syrup) If petimezi is hard to find, substitute honey
2 cups water
oil for the work surface so that the dough does not stick
Begin by proofing the yeast. Combine the yeast, water, and sugar and mix. Set aside about 8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water. Your yeast is good and ready!
Combine the flour with the salt in the bowl of a tabletop mixer and mix the ingredients to combine. Add the yeast mixture and the olive oil. With the dough hook attachment, knead on low speed for 7-8 minutes.
This can also be done in a large bowl by hand. The kneading time will increase to 10-12 minutes or until the dough is soft and smooth.
Place the dough in an oiled bowl covered with a kitchen towel or with plastic wrap. Set aside to rise until doubled in size. This takes about 45 minutes to 1 hour. It may take longer if it is cold in your home.
Preheat oven to 450 degrees Fahrenheit, 232 degrees Celsius.
Tip: If you have a cast iron pan and a pizza stone place the cast iron pan on the lowest rack of your oven and the pizza stone in the middle rack. Place them in the oven while the oven is cold so that the pizza stone does not crack. Let them warm while the oven is preheating. Doing this will help you create bakery style bread rings. Crusty on the outside and soft on the inside.
Place the sesame seeds in a shallow, wide bowl.
Dilute the Petimezi (grape must syrup or the honey in water.
Cut the dough into 10 equal pieces.
Roll out each piece into long ropes. About 8 inches long. If the dough is sticky, drop some olive oil onto your work surface and rub it all over. Do not add flour. Adding flour will create dry bread rings.
Form the ropes into rings. Dip in the water mixture, then in the sesame seeds.
Place the rings onto a baking sheet lined with parchment paper.
Do not place more than 5 rings on a baking sheet.
To make twisted, braided looking bread rings, roll out each piece of dough to about 14-16 inches in length, fold in half and twist to create a rope . Pinch the ends together to form a ring. Dip in the water and then into the seeds and place onto a baking sheet lined with parchment paper.
Bake one tray at a time. The single bread rings will take 15-20 minutes to bake. The twisted rings will take a little longer. About 25 minutes.
Tip: As soon as the tray with the bread rings goes into the oven, carefully pour a cup of cold water into the cast iron pan in the bottom of the oven. This will create steam which will make the bread rings crusty and delicious.
Serve these with olive oil, butter, or cheese and jam. These also are perfect to use as buns for sandwiches.
1 and 1/2 cups Greek Honey
3 cups sesame seeds, raw
1 cup almonds or pistachios
1/2 teaspoon salt
optional: orange zest, 1-2 tablespoons orange juice, cardamom seeds, vanilla extract
Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Spread out the sesame seeds and almonds on a baking sheet lined with parchment paper and place in the preheated oven to toast.
Toast them for 5-7 minutes on the middle rack.
While the seeds and nuts are toasting, zest the orange and set the zest aside.
Place the honey, salt, and orange juice in a small saucepan. Bring to a boil.
Reduce the heat and cook the sweet mixture about 5 minutes. Remove from heat.
Chop the toasted almonds into small to medium sized pieces.
Carefully pour the toasted seeds and chopped almonds into the honey mixture along with the orange zest.
Mix everything very well, off the heat, until combined.
Pour the mixture onto a baking dish/pan lined with parchment paper and spread it evenly. Brushing the spatula with olive oil will make it easier to spread the candy mixture.
If you like this dessert thick, use an 8x8 inch baking dish lined with parchment paper.
If you like thinner bars, spread the mixture onto a half sheet baking tray lined with parchment paper or a 9x 13 inch baking dish.
Allow to come to room temperature. Cover with plastic wrap and set in the refrigerator for a few hours to harden.
Cut it in your preferred size and shape.
1 large cabbage, stem removed
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
1 sheet puff pastry (7-8 ounces) thawed
1 cup ricotta cheese
1 cup crumbled feta cheese
2 tablespoons chopped fresh mint
salt and pepper, to taste
2 tablespoons olive oil
5-6 zucchinis, very thinly sliced
about 1/4 cup olive oil for pan frying zucchini slices
Special Equipment: 9-10 inch round tart pan
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Roll out puff pastry on a lightly floured surface so that it is larger than the tart pan. Place the dough into the pan cutting off excess. Press the excess puff pastry dough all around the inside of the pan to form the sides of crust. Place in the freezer to chill while preparing the zucchini slices and the filling.
Carefully slice the zucchini with a mandolin set to the 1/32 inch setting. The slices should be very thin.
Heat a cast iron pan over medium heat and drizzle in some olive oil. Just enough to lightly coat the pan. So that the zucchini slices do not stick.
Pan fry the zucchini slices about 30 seconds per side or until they are slightly soft. Season with some salt and set aside. Continue to do the same thing to all of the zucchini slices. Do not fully cook them.
The purpose of this step is to soften them enough so that they roll up easily without breaking.
Roll each zucchini slice on itself to create a rose. Set in a pan.
To make the filling, combine the feta and ricotta cheese with olive oil, pepper, and chopped mint. Mix well to combine. Taste and add some salt. If the feta cheese is very briny just a pinch of salt will be enough.
Take the prepared tart pan out of the freezer and place on a baking sheet lined with parchment paper. Pour all of the filling over the puff pastry and spread it out evenly.
Arrange the rose shaped zucchini over the cheese filling.
Bake for 15 minutes then reduce the oven temperature to 375 degrees Fahrenheit, 191 degrees Celsius and bake an additional 45 minutes or until the pastry is golden all around.
Remove from oven and allow to cool at least 15 minutes before removing from the pan.
Serve with a nice salad.
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!