Makes about 1 Dozen Donuts:
1 cup milk, about 115 degrees
2 and 1/4 teaspoons active dry yeast
1/4 cup sugar
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon salt
about 2 quarts vegetable oil for frying
1 recipe Pastry Cream
1 recipe Chocolate Ganache
This recipe can be made without any fancy equipment, such as a stand mixer. I'm using mine just because I have it, but I have successfully made these by hand as well.
Place the warm milk, 1 tablespoon of the sugar, and yeast in your mixing bowl and stir to combine. Set aside to make sure yeast is active.
In another bowl, combine the eggs, melted butter, remaining sugar and vanilla extract. Mix to incorporate.
In another bowl combine the flour with the salt and mix well.
Add the egg mixture to the yeast mixture and give it a mix.
Add the flour and salt mixture and knead with the dough hook about 5 minutes. The dough starts off sticky but quickly becomes smooth. Do not add extra flour otherwise your doughnuts will be tough.
Place the dough in a greased bowl and cover with plastic. Set aside until it rises and doubles in size.
In the meantime, prepare your pastry cream and chocolate ganache.
Once the dough is ready, turn it out onto a lightly floured surface and roll out to about 1/2 inch thickness.
Cut out the doughnuts with a floured 4 inch round cutter. Set them onto a parchment paper lined baking sheet and lightly floured. Leave space between them so that they can rise.
Use the scraps to make mini doughnuts or knead them together to form more doughnuts. Be careful not to overwork them.
Cover the doughnuts with a kitchen towel and allow to double in size. About 1 hour.
Place the frying oil in pot. I prefer an enamel coated cast iron pot since it retains heat perfectly.
Heat the oil to 350-375 degrees Fahrenheit. If your oil is not hot enough, the doughnuts will absorb oil and become soggy.
Fry the doughnuts until golden all around, about 1 minute each side. Place them on a tray lined with paper towels to absorb excess oil.
Time to fill!
Using a skewer, poke a whole through the side of the doughnuts.
Place the pastry cream in a decorating bag with a tip big enough for the cream to pass through. Fill the doughnuts.
Dip the tops in ganache and place on a cooling rack to set.
1 pound boneless lamb leg or shoulder, cut into small chunks
1/8 cup balsamic vinegar
1/3 cup olive oil
2 large cloves garlic, minced
1 teaspoon salt
2 teaspoons dried oregano
1/2 teaspoon cumin powder
black pepper to taste
1/4 small onion, sliced
For the Vegetable Skewers:
7-8 baby portabello mushrooms (button or crimini can be substituted) about 8 ounces in weight
1 medium onion, cut into chunks
8 ounces cherry or grape tomatoes
salt and pepper
skewers (if using wooden, soak in water at least 30 minutes before grilling)
Begin by trimming any excess fat off the lamb and then cut into small chunks to fit your skewers. About 1 inch. Place in a large bowl.
Place all of the seasoning ingredients, oil and vinegar over the meat. Mix well to coat. Add sliced onions over the meat and mix well with your hands.
Cover with plastic wrap and refrigerate at least 8 hours to allow the meat to absorb all the wonderful flavors and so that it tenderizes beautifully.
take the marinated meat out of the refrigerator and allow it to come to room temperature before grilling. (NEVER place cold meat on a hot grill).
Heat your grill. If using a grill pan, heat over medium-low heat.
Prepare your vegetable skewers.
Clean the mushrooms by wiping with a damp towel and remove the stems. The stems can be frozen in an a freezer bag for later use in soups or stuffing.
Place the mushrooms and onion chunks in a large bowl and drizzle with olive oil. Season with salt, pepper and oregano. Toss to coat.
Do the same with the tomatoes.
Thread the tomatoes on skewers.
Thread the mushrooms and onions on skewers as well.
Thread the marinated lamb on skewers.
Place the veggie skewers and the lamb skewers on the hot grill and cook for about 15 minutes, rotating the skewers every 3 minutes.
Brush the veggie skewers with any oil that is left in the bowl they were seasoned in. This will help them char.
Warm the pita bread and place onto a plate. Place the grilled lamb over the pita and serve with the grilled vegetables and tzatziki sauce.
1 pound chicken breast (boneless, skinless)
1/3 cup lemon juice (freshly squeezed)
1/4 cup olive oil
3 large garlic cloves, minced
1 teaspoon dried crushed oregano
1 teaspoon salt (or to taste)
fresh mint for garnish
For the Haloumi with Vegetable Skewers:
8 ounces halloumi cheese cut into cubes
1 bell pepper cut into chunks
1 small onion, cut into chunks
grape or cherry tomatoes
1/4 cup olive oil
5-6 pita bread
Some bamboo or metal skewers
If using wooden skewers make sure to soak in water at least 30 minutes before grilling.
Combine chicken, lemon juice, oil, garlic, oregano, salt and pepper and mix well.
Set aside at room temperature to marinade.
In the meantime, prepare the vegetable skewers.
Place the halloumi cubes with the vegetables in a large bowl and drizzle with olive oil. Mix to coat. Season with salt and oregano.
Thread the cheese and vegetables onto a skewer.
Heat a grill pan over medium heat. Brush with oil.
Thread the marinated chicken onto the skewers.
Grill the chicken skewers and vegetable skewers for about 6-10 minutes, turning every 3-4 minutes. The cheese and veggies will be ready when they have charred a bit and slightly softened.
Serve with warm pita and tzaztiki sauce.
4-5 medium Russet potatoes, peeled and thinly sliced (about 1/4 inch thick)
1 onion, sliced
1/4 cup olive oil
1/4 cup water
2 tablespoons cumin seeds
1 teaspoon turmeric powder
crushed red pepper flakes, to taste
chopped parsley for garnish
Cook the sliced onion in the oil, over medium-low heat, for about 15 minutes or until soft and golden.
Add the cumin seeds and cook over high heat for 30 seconds.
Add the potato slices, turmeric, about 1 teaspoon salt, water, and the crushed red pepper flakes. Mix well and cover the pot. Cook over high heat for 5 minutes.
Reduce heat to low and mix the potatoes to make sure that they are not sticking to the bottom of pan. Cover and cook until potatoes become tender, about 15 minutes.
Taste and season with more salt if needed.
Garnish with chopped parsley and serve!
This dish is lovely on its own but fabulous as a side dish as well. I love to eat these potatoes in the morning with eggs.
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!