Flavours and Flair

Monthly Archive: November 2015

Monday

30

November 2015

0

COMMENTS

HANDMADE AMIGDALOTA- ALMOND COOKIES

Written by , Posted in Sweet

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Christmas is just around the corner and these Amigdalota (almond cookies) are the perfect edible handmade gift for your beloved family and friends.

The key to ensuring these small biscuits turn out soft and moist on the inside, is by not overcooking them. They will be light in texture after the 18 minutes of baking- but that is how they are meant to be.

Our recipe makes about 140 small pieces.

Ingredients

- 1 x kilo almond meal
- 2 x tablespoons unsalted butter, melted
- 2 x tablespoons honey
- 1 x tablespoon almond essence
- 1 x tablespoon vanilla essence
- 1 x cup fine semolina
- 250 x grams icing sugar, extra for dusting
- 2 x egg whites, whisked
- 1 x egg yolk, whisked

Method

- In a large bowl add almond meal and icing sugar, stir with wooden spoon.
- Pour in melted butter, honey, vanilla essence, almond essence and semolina. Stir well and slowly pour in whisked egg whites and yolk.
- Mix together until all ingredients are very well combined and mixture slightly thickens in texture.
- Begin making small round cookies by rolling them in your hands and place each one on a baking paper lined baking tray.
- Place in a 170 degrees (preheated oven) and bake for 18 minutes.
- Allow to completely cool and dust with icing sugar.

Monday

30

November 2015

0

COMMENTS

HALVA CAKE WITH WALNUTS & DATES

Written by , Posted in Sweet

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Halva cake is a delicious and traditional Greek semolina sweet, which is perfect during Lent as there are no eggs or dairy in this dessert.

Most recipes include raisins or sultanas, however we use dates instead in our “no bake cake” version but it is completely up to you!

Ingredients

- 1 & 3/4 x cup olive oil
- 2 x cups coarse semolina
- 2 x cups fine semolina
- 1/2 x cup walnuts, chopped
- 1/2 x cup dates, chopped
- 3 x cups caster sugar
- 4 x cups water
- 1 x tablespoon ground cinnamon

Method

- Place sugar and water in a saucepan and bring to a boil. Allow to cook for about 10 minutes or until it’s syrup like in texture.
- In another saucepan, pour in olive oil and allow to heat.
- Add semolina and stir with wooden spoon until it becomes golden in colour, this will take about 7 minutes or so.
- Pour syrup slowly in to the semolina mixture and stir, on medium heat.
- Add cinnamon, walnuts and dates and continue stirring until mixture thickens and comes away from the sides of the saucepan.
- Take off heat and pour into a bundt cake mould. Cover with cling wrap.
- Allow to set for about 30 minutes, then turn onto serving dish.

Saturday

28

November 2015

0

COMMENTS

RIGATONI WITH HALLOUMI & MINT

Written by , Posted in Savoury

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If you are looking for a light and tasty pasta recipe, you should definitely try our delicious Rigatoni filled with Halloumi and mint mixture.

This is such a simple dish and we enjoy it drizzled with some olive oil, however you can also make a tomato or cream sauce to pour over your pasta.

Ingredients

- 500 x grams Rigatoni pasta
- 300 x grams Halloumi, grated
- 2 x eggs, whisked
- 1/2 x cup mint, finely chopped
- pepper to taste
- 1 x tablespoon olive oil, extra for drizzling

Method

- Place whisked eggs, grated Halloumi and chopped mint in a bowl. Add pepper and olive oil and stir till mixture is well combined.
- Using a tablespoon, place cheese mixture into each piece of pasta one by one. Place your hand under each piece of Rigatoni as you are adding in the mixture, so it doesn’t fall out and ensure you push in the cheese mixture with the tip of the spoon so entire pasta is filled.
- Add pasta into a large saucepan with boiling water, carefully placing in each piece.
- Cook on very low heat for about 25 minutes, or until water has completely reduced and pasta is cooked through.
- Place pasta in serving dish and drizzle with olive oil.

Monday

16

November 2015

0

COMMENTS

GRILLED VEGGIES IN 20 MINUTES

Written by , Posted in Savoury

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Today we share a healthy, grilled vegetable dish that you can whip up in 20 minutes!

We used zucchinis, potatoes, sweet potato and eggplant but you can also include capsicum, pumpkin, broccoli, carrot or any other vegetable of your choice.

You can either use a grill pan or grill your veggies in the oven- either way this is a delicious and light recipe that we are sure you will enjoy.

Ingredients

- 2 x zucchinis
- 2 x potatoes
- 1 x sweet potato
- 1 x small eggplant
- 1 x onion
- 1 x tomato
- 1 x clove garlic
- salt & pepper, to taste
- olive oil, for drizzling

Method

- Slice zucchinis, potatoes, sweet potato and eggplant into small strips.
- Chop tomato, onion and garlic, into small pieces.
- Place all vegetables, tomato, garlic and onion in bowl and add olive oil, salt and pepper and mix with hands ensuring all vegetables are coated lightly with oil.
- Place vegetables in (preheated) oven grill and cook for 12 minutes, or till vegetables are cooked through. If cooking in oven, make sure you turn vegetables around mid- way through cooking.  If cooking on a grill pan on stove top, you will only need to cook for around 8 minutes on high heat and stir vegetables a few times so they don’t stick.

Monday

16

November 2015

0

COMMENTS

HOMEMADE MARGHERITA

Written by , Posted in Savoury

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We believe nothing beats homemade cooking- even when it comes to pizza!

Here is our delicious homemade Margherita recipe because we also believe simple is sometimes the best!

Ingredients

For base

- 300 x grams all purpose flour
- 250 x ml lukewarm water
- 4 x grams yeast
- pinch of salt
- 2 x tablespoons olive oil, extra for drizzling

For sauce

- 3 x tomatoes, grated
- 1 x clove garlic, chopped
- 1 x onion, chopped
- 1 x teaspoon tomato paste
- 1 x tablespoon olive oil
- 1 x teaspoon oregano
- salt and pepper, to taste

Topping

- mozzarella cheese, for sprinkling

Method

- Place flour and yeast in a bowl and stir.
- Make a hole in the centre of flour and add water, salt and olive oil.
- Knead the mixture with your hands, until you get a smooth like dough. If it seems too loose, sprinkle with some flour, or if too dry add some more warm water.
- Place cling wrap over bowl and allow to sit for about 40 minutes for dough to rise.
- In the meantime, add all your sauce ingredients in a saucepan and cook over medium heat for about 20 minutes so sauce thickens. Set aside for it to cool.
- When dough is ready, place baking sheet on a baking tray and drizzle lightly with olive oil.
- Place dough on baking paper and form it into a round shape base.
- Pour over entire sauce and sprinkle with mozzarella cheese.
- Bake in a 220 degrees (preheated) oven for about 20 minutes or until pizza is a light golden brown.