Flavours and Flair

Sweet

Friday

5

February 2016

0

COMMENTS

DELICIOUS FRUIT TARTS

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For a simple and delightful afternoon tea recipe, you should try our easy to prepare fruit tart desserts.

We created a Pear with Dark Chocolate & Sea Salt tart, plus a Peach with Homemade Jam & Walnut version.

We used our homemade strawberry jam for the Peach tart (Homemade Strawberry Jam Recipe) however you can use any jam of your choice, plus any fruit and toppings you desire, when it comes to making your own fruit tarts.

Pear Tart Ingredients

- 1 x puff pastry sheet
- 3 x pears
- 1/2 x cup brown sugar
- 1/2 x cup white sugar
- 1 x teaspoon cinnamon
- grated dark chocolate, for sprinkling
- sea salt, for sprinkling
- Greek yoghurt, for serving (optional)

Method

- Line a baking tray with baking paper and place sheet of puff pastry on top.
- Using a sharp knife, trace a square over the puff pastry leaving a 3cm border. This will puff up and become the edge of tart, however make sure you don’t cut all the way through.
- Using a fork, poke small holes into the centre of the square.
- Cut pears in half, take core out and then slice.
- In a small bowl combine brown sugar, white sugar and cinnamon.
- Sprinkle half the sugar mixture onto the traced square part of the puff pastry.
- Lay slices of pears closely together, with wide ends facing towards the outside.
- Sprinkle remaining sugar mixture over pears and place in 180 degrees (preheated oven).
- Bake for 35 minutes, or till golden brown.
- Allow to slightly cool and then sprinkle with grated dark chocolate and sea salt.
- Serve warm with a dollop of Greek yoghurt.

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Peach Tart Ingredients

- 1 x puff pastry sheet
- 4 x peaches
- 1/4 x cup brown sugar
- 1/4 x cup white sugar
- 3 x tablespoons jam (of your choice)
- crumbled walnuts, for sprinkling

Method

- Line a baking tray with baking paper and place sheet of puff pastry on top.
- Using a sharp knife, trace a square over the puff pastry leaving a 3cm border. This will puff up and become the edge of tart, however make sure you don’t cut all the way through.
- Using a fork, poke small holes into the centre of the square.
- Cut peaches in half, take pit out and then slice.
- In a small bowl combine brown sugar and white sugar
- Spread jam over the traced square part of the puff pastry.
- Lay slices of peaches closely together, covering the traced square.
- Sprinkle sugar mixture over peaches and place in 180 degrees (preheated oven).
- Bake for 35 minutes, or till golden brown.
- Allow to cool and sprinkle with walnuts.

Tuesday

26

January 2016

0

COMMENTS

SWEET & SIMPLE MILK PIE

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Galopita is a creamy semolina based milk pie that is baked until golden brown and sprinkled with cinnamon, giving it a deliciously irresistible texture and taste.

Here is our family recipe that is quick, easy and definitely a crowd pleaser!

This dessert can be eaten warm or cold and make sure to place in the fridge, if kept for the next day.

Ingredients

- 7 x eggs, whisked
- 3 x cups caster sugar
- 2 x litres milk
- 2 x cups fine semolina
- 1 x tablespoon vanilla sugar
- 125 x grams unsalted butter (extra for greasing)
- 1 x tablespoon lemon juice
- ground cinnamon, for sprinkling
- cinnamon sugar, for sprinkling

Method

- Preheat oven to 180 degrees celsius and lightly grease baking dish.
- In a large saucepan heat milk with butter until it boils, stir frequently.
- Add sugar, beaten eggs, semolina, lemon juice and vanilla sugar and whisk continuously until the mixture thickens, this takes about 10 minutes.
- Pour mixture into greased baking dish and sprinkle with ground cinnamon. Bake for one hour or until golden brown and cooked through.
- Take out of oven and allow to slightly cool. Sprinkle with cinnamon sugar, cut and serve.

Wednesday

16

December 2015

0

COMMENTS

KARIDATA- DELICIOUS “NO BAKE” WALNUT COOKIES

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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

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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

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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.