Flavours and Flair

Monthly Archive: October 2015

Thursday

29

October 2015

0

COMMENTS

YIAYIA’S PUMPKIN PIE- KOLOKITHOPITA

Written by , Posted in Savoury

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With Halloween being celebrated this weekend and pumpkin being the flavour of the month, we thought it was perfect timing to share our family Kolokithopita (pumpkin pie) recipe with you.

This delicious pie consists of shredded pumpkin, mixed with sugar, pepper- then wrapped in homemade fillo pastry and baked to perfection!

If you are looking for some extra sweetness to this pita, you can drizzle your pieces with some honey and cinnamon sugar!

Ingredients

For pastry

- 600 x grams all purpose flour
- 2 x tablespoons vinegar
- pinch of salt
- 3 x tablespoons olive oil, extra for drizzling
- 1.5 x cups lukewarm water

For filling

- 1.5 x kilos pumpkin
- 3 x cups sugar
- pinch of salt
- freshly cracked black pepper, to taste

IMG_6193

Method

- Cut pumpkin into small pieces and cut off thick skin. Disregard seeds from inside.
- Finely grate pumpkin and place in a bowl. Set aside.
- In a large bowl, mix the flour with the salt, vinegar and olive oil and place lukewarm water in the middle of mixture.
- Knead the dough well and then divide into 3 pieces.
- Leave to rest for about half an hour, covered in cling wrap.
- When ready, lightly sprinkle flour on the surface you will be using to roll out your pastry.
- Flatten out dough and one by one, begin rolling them out slowly using a large rolling pin. They should end up being about 60 cm in diameter.
- Add sugar, salt and pepper to grated pumpkin and mix with hands.
- Place two rows of pumpkin on each end of pastry (see diagram above) and cut pastry in half.
- Gently roll fillo into a rope, using entire pastry and fold in the ends so it’s all covered in.
- Place one strand in the centre of large baking dish, which has been lined with baking paper and lightly drizzled with olive oil. Turn it into a swirl like shape and then place next strand to continue a long swirl in baking dish.
- Repeat this process for all 6 fillo pieces and form one large round swirl in your baking dish.
- Drizzle lightly with olive oil and place in a pre-heated 200 degrees oven for about 45 minutes, or until Kolokithopita is golden brown.

 

Thursday

29

October 2015

0

COMMENTS

LEMON PEEL SPOON SWEET

Written by , Posted in Sweet

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Tis’ the season of lemons and when life gives you lots of lemons…you can make this lovely traditional Greek lemon peel spoon sweet!

Make sure you sterilise your jar (with a tight lid) very well and it can be kept in the fridge for up to 6 months.

Ingredients

- 6 x large lemons (with thick skin)
- 1 x kg sugar
- 1 x tablespoon vanilla sugar
- 4 x cups water
- 1 x cinnamon stick

Method

- Using a grater, slightly trim lemons back and then wash them thoroughly.
- Place lemons in a large pan and cover completely with water.
- On high heat, bring water to a complete boil.
- Drain lemons and cool under cold water.
- Place lemons back to pan and repeat this process three times in total.
- Cut lemons into quarters and then cut each quarter again, so you have 8 pieces per lemon. Remove peel in strips.
- Roll each piece of lemon peel into a swirl and hold together using a tooth pick.
- Add sugar, vanilla sugar, cinnamon stick and water into pan and boil for about 5 minutes. Add lemon peels and boil for another 15 minutes.
- Allow them to rest in pan overnight, or for at least 8 hours.
- Remove lemon peels from pan and set aside.
- Place pan back on high heat and bring to a boil. Add lemon pieces and 2 tablespoons of lemon juice. Allow to simmer until syrup becomes very thick.
- Allow to cool.
- Take toothpicks off lemon peels and place in a sterilised jar.

Wednesday

28

October 2015

0

COMMENTS

BAKED VEGETABLES & ORZO (KRITHARAKI)

Written by , Posted in Savoury

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Simple, healthy and tasty is what we want from most of our weekday dishes and today’s baked vegetable and Orzo (kritharaki) recipe is just that!

You can add any vegetables you like, but of course whatever is fresh and in season is always best!

Ingredients

- 3 x zucchinis
- 1/4 x pumpkin
- 1 x sweet potato
- 3 x desiree potatoes
- 1 x red capsicum
- 1 x small eggplant
- 3 x tomatoes
- 1 x Spanish onion
- 2 x cloves garlic
- 250 x grams Orzo
- 1 x cup olive oil
- 4 x cups water
- salt and pepper to taste

Method

- Wash and chop all vegetables into rustic size pieces, place in a large baking dish.
- Grate tomatoes on top of vegetables and season with salt and pepper.
- Pour in olive oil and 1 x cup water. Mix together, using your hands.
- Cover with baking paper and aluminium foil and place in 200 degrees (preheated) oven.
- Bake for about 40 minutes.
- Take dish out of oven, place Orzo in the centre of vegetables and add remaining water. Stir with wooden spoon.
- Place back in the oven (without covering) for another 20 minutes, or until Orzo is cooked through.

Tuesday

27

October 2015

0

COMMENTS

IRRESISTIBLE TIRAMISU

Written by , Posted in Sweet

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Tiramisu is a famous Italian dessert made with Savoiardi ladyfingers, which are soaked in a coffee and liqueur syrup, then richly coated with a delicious Marscapone cheese and cream filling.

Here is our simple and delicious recipe.

Ingredients

For syrup

- 1 x cup boiled water
- 1 x cup raw caster sugar
- 2 x cups espresso coffee
- 1/3 x cup Tia Maria

Filling

- 900 ml x fresh thickened cream
- 1/2 x cup raw caster sugar
- 1 x tablespoon pure vanilla extract
- 500 x grams marscapone cheese, softened
- 500 x grams Savoiardi ladyfinger biscuits

Decorating

- milk chocolate
- dark chocolate
- strawberries
- blueberries

Method

- Combine water and sugar in a medium bowl and stir with a spoon, till sugar dissolves. Set aside.
- Make your espresso coffee and then add to water and sugar mixture.
- Place Tia Maria in bowl and stir. Set aside.
- In a large bowl add thickened cream, half cup of sugar and vanilla extract and mix with hand mixer for about 5 minutes, or till cream thickens.
- Add softened marscapone cheese and mix for another 2 minutes.
- One by one, gently dip each biscuit into your bowl filled with coffee and Tia Maria syrup. Allow to soak quickly, as you don’t want biscuits to go soggy. Place biscuit straight into your serving dish.
- Repeat process until entire base of dish is filled with soaked ladyfingers.
- Add half of the cheese filling over entire layer of biscuits and use a flat spatula to spread it smooth.
- Repeat another layer of biscuits being dipped into coffee syrup until  second layer is complete.
- Add remaining cheese filling on top and spread the cream so it becomes smooth and even.
- Cover with cling wrap and place in refrigerator overnight or for at least 5 hours.
- Before serving, grate milk chocolate over entire cake.
- Using a peeler, create dark chocolate swirls and also garish with blueberries and strawberries.

 

Tuesday

27

October 2015

0

COMMENTS

CHOCOLATE DIPPED STRAWBERRIES

Written by , Posted in Sweet

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Champagne and strawberries go hand in hand!

What’s even better (for those like us who never say no to a bit of added sweetness) is having them dipped in some good quality dark chocolate!

Here is our simple recipe!

Ingredients

- 12 x strawberries
- 1 x cup, dark chocolate
- 1/2 x cup shredded coconut
- 1/2 x cup chopped walnuts

Method

- Wash and pat dry strawberries
- Roughly chop chocolate and place in the top of a double boiler over simmering water.
- Heat chocolate and stir occasionally until chocolate is smooth and completely melted.
- Dip strawberries one at a time into chocolate, then into coconut or chopped walnuts.
- Place on a baking paper lined tray.
- Chill in refrigerator for about 30 minutes, or till ready to serve.