2 bell peppers (orange or red)
2 tablespoons unsalted butter
½ cup -1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
4 Kalamata olives, sliced
Salt and pepper
Tzatziki Sauce for serving
Preheat oven to 400 degrees Fahrenheit.
Carefully slice tops of peppers off and set aside. Discard seeds and rinse and dry the peppers. Brush with olive oil and season with salt. Slice the tips of the bottom of the peppers off so that they are able to stand up without tipping over.
Place on baking pan and roast about 20 minutes or until softened and get some nice char marks. You can put them under the broiler the last 2 minutes.
Do not overcook them or they will fall apart.
Prepare the scrambled eggs by combining the eggs in a bowl with salt, pepper, feta cheese and oregano. Whisk the mixture together with a fork.
Roughly chop the spinach. Melt the butter in a large frying pan over medium heat. Add spinach and cook until wilted.
Add egg and cheese mixture and cook over medium-low heat constantly stirring with a spatula. Do not overcook the eggs.
Add mozzarella cheese and sliced olives and mix well.
Stuff the bell peppers with the scrambled egg and cheese mixture and serve immediately with some toasted bread or with roasted potatoes and tzatziki sauce.
Makes 1 serving:
¼ cup heavy whipping cream, or less for a lighter drink
¾ cup whole milk
1 tablespoon unsweetened cocoa powder
1 teaspoon confectioners’ sugar
2-3 tablespoons chocolate hazelnut spread
A dollop of homemade whipped cream
Dusting of cinnamon
Place the milk, cream, sugar and cocoa powder in a small saucepan. Mix it well and make it scalding hot.
Remove from heat and whisk in chocolate hazelnut spread until melted.
Pour in a cup and top with a dollop of homemade whipped cream. Dust with cinnamon or cocoa powder and serve immediately.
2 game hens (1 and ½ - 2 pounds each)
Salt and freshly ground pepper
1 teaspoon cumin powder
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
Zest of 2 lemons
Juice of ½ lemon
1 teaspoon finely chopped rosemary
4 carrots, peeled
3 small potatoes, quartered with skin
5-6 shallots, peeled
2 parsnips, peeled
1 pound butternut squash cubes
¼ cup olive oil
Salt and freshly ground pepper
Pinch crushed red pepper flakes
½ teaspoon cumin powder
Stuffing: (enough for 4-5 hens)
1 pound ground beef
½ cup basmati rice
1 medium onions, finely chopped
3 garlic cloves, minced
1 cups pureed canned tomatoes (any kind: whole, chopped…it
doesn’t matter because you will puree them)
¼ cup olive oil
1 cup water
Pinch of crushed red pepper
Salt (about 1 teaspoon)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
¼ cup cranberries
1/3 cup pine nuts, toasted
Preheat oven 400 degrees Fahrenheit (200 degrees Celsius)
Prepare the stuffing first. Place the onions and garlic cloves with the olive oil in a pot and cook over medium heat for 10-15 minutes or until soft and golden. Mash the garlic once it has softened.
Add ground beef and break it up while browning a bit. Add canned
tomato puree, ½ teaspoon salt, black pepper and crushed red pepper flakes. Bring to a boil then reduce heat and cook approximately 20 minutes. Add oregano and mix well.
Add rice, 1 cup of water, raisins, and a teaspoon of salt and bring to a boil.
Reduce heat to very low and cover the pot. Allow the rice to simmer covered for 15 minutes. Do not uncover the pot to check on the rice until the 15 minutes have not passed.
Toast the pine nuts in a small pan over medium heat about 5-6 minutes tossing often to avoid burning. Set aside.
Add chopped parsley and toasted pine nuts and mix well. Set aside and allow to cool completely.
Place all of the vegetables on a baking sheet tray and drizzle olive oil. Season with salt, pepper, crushed red pepper and cumin powder. Toss the vegetables and lay them in a single layer on the baking tray. Season with some more salt so that they have salt on all sides.
Time to stuff the hens. Wash them with cold water and pat dry with paper towels. Make sure they are completely dry so that the seasoning sticks to them.
Season the cavity well with salt.
Fill the hens with about 1 cup of the rice filling.
Prepare the herb butter by combining the melted butter, minced garlic, lemon zest and juice, salt and chopped rosemary. Mix well.
Brush the hens all over with the herb butter.
Place the stuffed hens on top of the prepared vegetables. Season with more salt, pepper and some cumin powder.
Roast about 45 minutes or until the vegetables are completely cooked.
Remove the tray from the oven and place the Cornish hens in another baking pan. Roast them 20-30 minutes more or until cooked. They are cooked when the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit and their juices run clear.
Remove from oven and let them rest at least 15 minutes before serving.
Makes 9 Roses:
½ batch cream cheese pastry
2 red apples, (Gala, Pink Lady, Red Delicious) thinly sliced
4 tablespoons apricot or raspberry jam plus 3 tablespoons water
3-4 tablespoons unsalted butter, melted
¼ cup sugar
1 rounded teaspoon ground cinnamon
Confectioners’ sugar for garnish
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
Dust flour onto your work surface and onto your rolling pin. Roll out the dough to an 18 x 14 inch rectangle.
Cut 9 horizontal strips that will measure 2 inches in height.
Combine the jam and water and mix well to combine.
Combine the sugar with cinnamon. Mix well to combine.
Makes 2 Deep Dish Pie Crusts:
1 pound unsalted butter, softened
12 ounces cream cheese, softened
4 cups all-purpose flour
Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour in thirds until incorporated.
Collect all the dough on the counter and form a round ball. Cut into two equal portions and form each part into a round. Cover with plastic wrap and refrigerate for about 30 minutes till 1 hour to allow to rest and harden a bit. This dough can be stored in the freezer up to one month.
To form a pie crust, lightly dust a work surface and a rolling pin with flour. Roll out to about 13-14 inches in diameter.
Fold it in half to transfer it onto a 10 inch round by about 2 inch deep pie pan. Open up the dough to cover the pan. Fold the edges under that are hanging out of the pan. Crimp to form a decorative pattern.
Freeze for at least an hour before filling with your favorite pie filling. You may wrap the frozen prepared pie crust in its pan with plastic wrap and store in the freezer up to a month.
These are great to have on hand! Make a bunch and enjoy delicious pie all year round
For the phyllo:
12 sheets phyllo, thawed and at room temperature
8 tablespoons unsalted butter, melted
6-7 teaspoons granulated sugar
5 apples (combination gala and granny smith) peeled, cored, and cubed
4 tablespoons unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
3 heaping teaspoons corn starch
1 heaping teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon orange zest
½ cup dried cranberries
1/3 cup chopped pecans or walnuts
Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius)
Begin by making the apple filling. In a large, shallow saucepan melt butter and add apples. Add the brown sugar, white sugar, cornstarch, salt and cinnamon. Mix well and cook over high heat for a few minutes while constantly stirring to break up the sugar and combine all of the ingredients. Once the apples release some juices and the sauce begins to thicken it is ready. Do not overcook or the apples will break down and become mushy. Keep in mind that they will continue to cook in the oven.
Remove from heat and add orange zest, cranberries and pecans. Mix well and set aside.
Line a sheet pan with some parchment paper.
Place 1 phyllo sheet on the parchment paper and drizzle some melted butter over it. Sprinkle about 1 teaspoon or less of the granulated sugar. Repeat this process with the remaining 11 sheets of phyllo.
Arrange the apple filling in the center of the prepared filling (the long way) Brush the edges of phyllo with melted butter to create a seal.
Roll the phyllo over the filling carefully into a log. Keep the seam side down.
Brush with butter all around and bake for 30-35 minutes on the middle rack or until golden and crispy.
Allow to rest and cool for 15-20 minutes. Dust with confectioner’s sugar and cinnamon. Serve warm with some homemade whipped cream or with a scoop of your favorite ice cream.
For the crust:
2 and ¼ cups finely ground ginger snaps
5 tablespoons unsalted butter, melted
Zest of half orange
1 and ½ pound cream cheese, softened
¾ cup sour cream
1 cup granulated sugar
½ cup light brown sugar
15 ounces pure pumpkin puree
3 eggs, room temperature
2 tablespoons corn starch
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger powder
1 teaspoon vanilla extract
Sour cream topping:
1 cup sour cream
¼ cup light brown sugar
1 teaspoon vanilla extract
Whipped cream garnish
Optional: clementine or orange slices
Preheat oven to 350 degrees Fahrenheit. (177 degrees Celsius)
Grease a 9 inch spring form pan.
Begin by making the crust. Combine the gingersnap crumbs and melted butter in a large bowl. Add orange zest and mix well. The mixture should resemble wet sand. Press into bottom of prepared pan and bake 8-10 minutes. Allow to cool completely while you prepare the filling.
Combine the cream cheese, sour cream, and both types of sugar. Beat on low speed until smooth. Add vanilla extract, corn starch, and spices. Beat until well combined then add the eggs while mixer is running on low speed. Add the eggs one at a time.
Add pumpkin puree and beat until combined.
Pour the cheesecake filling into the pan.
Bake at 325 degrees Fahrenheit (163 degrees Celsius) for 30 minutes.
Reduce the heat to 300 degrees Fahrenheit (149 Celsius) and bake for 45-50 minutes. The cheesecake is ready when it jiggles slightly in the center.
Leave the cake in the oven for 1 hour with the oven door propped open. This will prevent it from cracking.
Prepare the sour cream topping by combining all of the ingredients together and whisking until smooth. If there are lumps of brown sugar leave the mixture out at room temperature for 15 minutes and they will melt into the sour cream. Whisk well until smooth. Pour the topping over the cheesecake and return to the oven. Bake at 325 degrees Fahrenheit (163 degrees Celsius) for 8 minutes.
Allow the cheesecake to cool and refrigerate at least 8 hours. It is better to chill it in the refrigerator overnight so that it has time to set properly.
Remove the cake from the pan and place on a platter. Pipe 8 whip cream rosettes on top and dust with cinnamon. You may garnish with fresh fruit if you prefer.
3/4 cup all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup canned pure pumpkin puree
1 cup granulated sugar
1 tablespoon orange juice
1 cup finely ground walnuts or pecans
For the filling:
zest of half orange
6 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
1 and 1/2 cups confectioner's sugar
Preheat the oven to 375 degrees Fahrenheit. (190 degrees Celsius)
Grease a half sheet baking tray (16 1/2 x 11 1/2 inches) and line with parchment paper.
Sift together the flour, cinnamon, baking powder, ginger, salt and nutmeg. Add the orange zest to the flour mixture.
Beat the eggs on high speed with the whisk attachment for 5 minutes, until thick and pale in color.
Gradually add the sugar and continue to beat until light and fluffy.
Add the pumpkin puree and orange juice and whisk in until combined.
Add the sifted flour in small batches and whisk in until combined.
Spread the batter evenly onto your prepared sheet pan.
Sprinkle the chopped walnuts evenly on top of the batter.
Bake for 12 minutes in the middle rack of your oven. The cake is ready when it springs back when touched.
Run a knife all around the sides of the pan to release the cake and immediately turn it out onto a large, clean kitchen towel sprinkled with confectioner's sugar.
Remove the parchment paper and roll the cake with the towel into a spiral. Roll it from the long side of the cake to create a longer cake roll. You may roll from the short side too if you prefer.
Allow the cake to cool on a rack while you prepare the frosting.
Beat the cream cheese and butter with the paddle attachment of your mixer until fluffy. Add powdered sugar, orange zest, and vanilla extract and beat until incorporated, smooth and fluffy.
Carefully unroll the cake. Spread the filling evenly over the cake. Roll the cake back up the same way.
Place it on a serving platter and dust with confectioner's sugar and cinnamon.
Serve with a steaming hot cup of tea!
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!