Flavours and Flair

Monthly Archive: December 2015

Wednesday

16

December 2015

0

COMMENTS

KARIDATA- DELICIOUS “NO BAKE” WALNUT COOKIES

Written by , Posted in Sweet

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Karidata are delicious Greek “no bake” cookies, which taste absolutely amazing and also make for great edible gifts.

This is a recipe that has been in our family for many generations and we just added a few sweet little bows on top, for that extra gorgeous Christmas touch.

Ingredients

- 250 x grams crushed walnuts
- 100 x grams fresh breadcrumbs
- 250 x grams sugar
- 100 x ml water
- 200 x grams organic honey
- 1 x tablespoon ground cinnamon
- 60 x grams dark cooking chocolate
- icing sugar, for dusting
- 1/3 x cup rosewater

Method

- In a large bowl add crushed walnuts, cinnamon and breadcrumbs. Mix well with wooden spoon and set aside.
- In a saucepan add water, sugar and bring to a boil. Add honey and chocolate and cook for about 5 minutes on low heat.
- Pour syrup mixture into dry ingredients bowl and mix until all ingredients are very well combined.
- Begin shaping each cookie into long triangles making them look like Christmas trees. In between making each cookie, wet hands with rosewater, which makes it easier and gives it a nice aroma.
- Place on serving tray and dust with icing sugar.

Wednesday

16

December 2015

0

COMMENTS

LADOREVANI- DELICIOUS VEGAN & LENT CAKE

Written by , Posted in Sweet

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Ladorevani is a delicious vegan and lent cake featuring olive oil, semolina, fresh oranges, sugar and we also added cherries on top to give it a lovely festive feel!

Here is our simple recipe, which is ideal for the holiday season.

Ingredients

- 4 x cups fine semolina
- 4 x cups coarse semolina
- 4 x cups sugar, extra for sprinkling
- 2 x cups olive oil
- 7 x cups water
- 1 x cup orange juice
- zest of 1 orange
- 2 x teaspoons baking powder
- 1 x teaspoon vanilla sugar
- cherries, to garnish (optional)

Method

- In a saucepan add sugar, water and oil and bring to a boil.
- Lower heat and slowly add in semolina, orange juice, zest, baking powder and vanilla sugar, mixing constantly with wooden spoon so it won’t stick.
- When semolina begins to unstick from pan, take off heat.
- Place mixture in large baking dish and flatten the top with spatula.
- Cut into diamond shapes and sprinkle with sugar.
- Place in 180 degrees (preheated) oven and bake for about 45 minutes or until golden brown.
- Allow to cool and place fresh cherries on top.

Wednesday

16

December 2015

1

COMMENTS

HOMEMADE MELOMAKARONA

Written by , Posted in Sweet

IMG_8746

Melomakarona are traditional Greek Christmas spiced cookies that are moist, syrupy and extremely flavoursome.

Here is our family recipe, which not only tastes great but leaves our kitchen smelling amazing everytime we bake them!

Ingredients

- 4 x cups olive oil
- 2 x cups sugar
- 2 x cups fresh orange juice
- zest of 1 orange
- 1 x tablespoon vanilla sugar
- 4 x tablespoons Cognac
- 4 x tablespoons baking powder
- 1 x tablespoon ground cinnamon
- 1 x tablespoon ground cloves
- 2.5 x kilos self raising flour
- 2 x cups fine semolina
- chopped walnuts for garnishing

For syrup

- 3.5 x cups sugar
- 3.5 x cups honey
- 4 x cups water
- 1 x cinnamon stick

Method

- In a large bowl add sugar and oil and whisk for about 7 minutes.
- In a small bowl add orange juice, Cognac and baking soda and mix well.
- Pour juice into sugar mixture and also add orange zest, cloves, cinnamon, vanilla sugar and semolina and whisk till well combined
- Slowly add in flour and mix together.
- Knead dough with hands until the dough is soft and smooth.
- Begin making melomakarona into oblong shapes and place each piece on baking paper lined trays.
- Place in 180 degrees celsius (preheated) oven and bake for 20 minutes, or until melomakarona are golden brown.
- In the meantime to make the syrup, add all ingredients into a saucepan and boil for 6 minutes.
- When melomakarona come out of the oven, place them in cooled syrup flipping them with a slotted spoon to absorb the syrup.
- Place cookies on serving platter and sprinkle with chopped walnuts.

Tuesday

15

December 2015

0

COMMENTS

ORZO IN A HOMEMADE TOMATO SAUCE

Written by , Posted in Savoury

Processed with VSCOcam with q3 preset

This dish is known as Orzo, Kritharaki and Manestra- but no matter what you wish to call it- it’s definitely a delicious and simple recipe.

Our one pot wonder requires only a few key ingredients and can be made in 30 minutes.

We like to sprinkle Feta on top of our serving but that is completely up to you!

Ingredients

- 1/2 x cup olive oil
- 500 x grams Orzo
- 6 x ripe tomatoes
- 1 x large Spanish onion
- 2 x cloves garlic
- salt & pepper to taste
- 1.5 x litres water

Method

- Blend or grate tomatoes and set aside.
- Finely chop onion and garlic.
- Heat oil in a large saucepan and saute onion and garlic for 30 seconds.
- Add tomato sauce and allow to cook for about 2 minutes.
- Add Orzo and pour in water. Add salt and pepper and stir.
- Allow to cook for about 20 minutes, stirring frequently so it won’t stick (add more water if required during cooking period).

Friday

11

December 2015

0

COMMENTS

HOMEMADE TART WITH LEMON FLAVOURED POTATOES

Written by , Posted in Savoury

IMG_8751

Tis’ the season for entertaining and our homemade tart with lemon flavoured potatoes and oregano is the ideal starter for your guests.

Here is our family recipe, which is simple to make and will surely impress.

Ingredients

For base

- 300 x grams all purpose flour
- 5 x grams dry yeast
- 1/4 x tablespoon salt
- pinch of sugar
- 1/2 x tablespoon olive oil
- 1 x cup warm water

For filling

- 3 x potatoes, peeled and sliced
- 1 x lemon, juiced
- oregano, to sprinkle
- salt & pepper to taste
- olive oil, for drizzling

Method

- Place flour, yeast and sugar in a bowl.
- Make a hole in the centre and add salt, water and olive oil.
- Knead mixture with your hands, until you get a smooth like dough. If it seems too wet, sprinkle with some flour. If too dry, add more warm water.
- Place cling wrap over bowl and allow to sit for 30 minutes, for dough to rise.
- In the meantime, place sliced potatoes in boiling water and allow to cook for about 10 minutes.
- Drain potatoes and allow to cool. Once cool, add lemon juice, salt and pepper and mix with hands.
- Place pastry on baking tray with baking sheet, which has been drizzled lightly with olive oil. Form pastry into a round shape.
- Begin placing potatoes on tart, slightly overlapping each piece of potato so you form a pretty pattern.
- Sprinkle with oregano and drizzle with olive oil.
- Fold in the edges of the pastry.
- Bake in 250 degrees preheated oven for around 20 minutes, or until a light golden colour.