During weekend I was in a mood for pasta. These past few months with the lockdown and everything I have managed to do a bunch of jobs at home that I was unable or too tired to do during normal days. I cleaned my kitchen pantries from useless gadgets and items, I organized my utensils and kitchen vessels, reviewed my clothes and got rid of anything that I didn’t wear the past two years. I mean if I hadn’t worn it for two years, I will probably not wear it again. So, off it goes.

I did a lot of work at home and I still have so much to do. Although Greece has lifted its lockdown, my husband and I are unconfident to go out and sit somewhere for drink or to eat. I don’t know, somehow, I am not 100% sure that the people in bars and restaurants will follow COVID-19 safety rules to the point. So, instead of going out, I choose to stay at home and sometimes invite some friends over to enjoy.

One of the things I did during the lockdown was to buy a new pasta making machine. I had an old one which was defective and threw it away couple of years ago. Since then, I have never replaced it. Why? You know it is not very easy to make pasta at home. It is a time-consuming procedure and messy to say the least. But, having plenty of time during the quarantine made me make the BIG decision to buy a new one. And I did! And I inaugurated it by making homemade ravioli. Oh man, what a delicious meal that was! Yes, it took me couple of hours to make it, but we really enjoyed the fresh pasta. Next time I will try tagliatelle which is easier. Stuffing the ravioli is a pain in the neck don’t you think? But then again, I had nothing else to do my friends so, what the heck, pasta was my “going out”!

Anyway, if you have time to spend, the outcome is definitely worth the try. I will definitely try it again!

4.8 from 5 reviews

Stuffed Ravioli with Spinach, Feta and Greek Yogurt

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Main Course

Cuisine/ Κουζίνα: Italian

Ingredients/ Συστατικά

For the Ravioli

• 2 cups all-purpose flour
• 4 large eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling

• 1 Greek yogurt full fat or light 2%
• 200 gr. soft Feta or if you cannot find soft feta you can use ricotta
• 150 gr. baby spinach
• 1 tsp onion powder
• Salt, pepper
• ½ tsp dill, finely chopped
• 5 cherry tomatoes, cut in halves

Instructions/ Εκτέλεση

For the Ravioli

1. In your stand mixer add the flour and salt.
2. Pour the eggs and oil and mix with the hook until a soft dough is formed around it.
3. Remove, cover with cling film and let it rest at room temperature.
4. While the dough rests, make the filling

For the Filling

1. In a skillet pour couple of tbsp of olive oil and sauté in medium/high heat the spinach until it softens.
2. Add the onion powder, salt and pepper and the tomatoes and continue to sauté for a minute.
3. Remove from heat and stir in the cheese and yogurt.
4. Set aside to prepare the ravioli.
5. Divide the dough to 4 pieces.
6. Take the first and cover the other 3.
7. Follow the manufacturer’s instructions so as to make a sheet of dough.
8. I have a ravioli mold.
9. With this I cut the dough in circular disks, add the filling about 1 tsp and close them with the mold as well.
10. Do this for all the dough and place the ravioli in a floured surface for about 30 minutes to an hour.
11. Then boil them in salted water for about 4 minutes.
12. Please check them regularly as the fresh pasta is ready in lesser time than the dried one.

3.5.3251

4.8 from 5 reviews

Γεμιστά Ραβιόλια με Σπανάκι, Φέτα και Γιαούρτι

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο

Cuisine/ Κουζίνα: Ιταλική

Ingredients/ Συστατικά

Για τα Ραβιόλια

• 2 φλ. αλεύρι για όλες τις χρήσεις
• 4 μεγάλα αυγά
• 1 κ.σ. ελαιόλαδο
• 1 πρέζα αλάτι

Για τη Γέμιση

• 1 Γιαούρτι πλήρες ή light 2%
• 200 γρ. άλειμμα φέτας
• 150 γρ. σπανάκι baby
• 1 κ.γ. σκόνη κρεμμύδι
• Αλάτι, πιπέρι
• ½ κ.γ. άνηθο ψιλοκομμένο
• 5 ντοματίνια κομμένα στα δύο

Instructions/ Εκτέλεση

Για τα Ραβιόλια

1. Στο μίξερ βάζουμε το αλεύρι και το αλάτι.
2. Ρίχνουμε τα αυγά και το λάδι και ανακατεύουμε με το γάντζο μέχρι να σχηματιστεί μια μαλακή ζύμη γύρω του.
3. Αφαιρέστε, καλύψτε με μεμβράνη και αφήστε το να ξεκουραστεί σε θερμοκρασία δωματίου.
4. Ενώ η ζύμη ξεκουράζεται, ετοιμάζετε τη γέμιση

Για τη Γέμιση

1. Σε ένα τηγάνι ρίχνουμε μερικές κουταλιές της σούπας ελαιόλαδο και σοτάρουμε σε μέτρια/ υψηλή φωτιά το σπανάκι μέχρι να μαλακώσει.
2. Προσθέτουμε τη σκόνη του κρεμμυδιού, αλάτι, πιπέρι και τις ντομάτες και συνεχίζουμε να σοτάρουμε για ένα λεπτό.
3. Αφαιρούμε από τη φωτιά και ανακατεύουμε με το τυρί και το γιαούρτι.
4. Αφήνουμε στην άκρη να ετοιμάσουμε τα ραβιόλια.
5. Χωρίζουμε τη ζύμη σε 4 κομμάτια.
6. Πάρτε το πρώτο και καλύψτε τα άλλα 3.
7. Ακολουθήστε τις οδηγίες του κατασκευαστή, έτσι ώστε να φτιάξετε ένα φύλλο ζύμης.
8. Έχω καλουπάκι πλαστικό για τα ραβιόλια.
9. Με αυτό έκοψα τη ζύμη σε κυκλικούς δίσκους, πρόσθεσα τη γέμιση περίπου 1 κ.γ. και τα έκλεισα με το καλούπι επίσης.
10. Το κάνουμε αυτό για όλη τη ζύμη και τοποθετούμε τα ραβιόλια σε αλευρωμένη επιφάνεια για περίπου 30 λεπτά έως μία ώρα.
11. Στη συνέχεια τα βράζουμε σε αλατισμένο νερό για περίπου 4 λεπτά.
12. Παρακαλώ να τα ελέγχετε τακτικά καθώς τα φρέσκα ζυμαρικά είναι έτοιμα σε λιγότερο χρόνο από τα τυποποιημένα ξερά.

3.5.3251

The post Stuffed Ravioli with Spinach, Feta and Greek Yogurt appeared first on Culinary Flavors.

Greeks started to migrate in US during the last decade of 19^th century. The country was too poor to feed all its citizens, so many tried to pursue their lack at the New World. The trip lasted about 20 days and it was harsh for them as they were travelling third class with no amenities and comfort. As they were arriving at Ellis island and after passing a medical examination, they were taking their way to factories, construction, mines or as salesmen and clerks.

In the beginning, these jobs were occasional, but as the years passed by, they started having permanent jobs and created a more stable environment. Most immigrants from Greece were men and as they settled down in their new country, their next target was to get married and have children. They wanted a nice Greek girl who would stay at home and raise a family.

Back in the old country poverty and hanger were part of the lives of thousands of families. So, what they did? They sent photos of their unmarried girls to the Greeks in the States for them to choose their wives. Men were finding their future wives, sent the money for the tickets and that was the chance those girls had to escape poverty. They did not know anything about their future husbands, apart from his appearance through a photo he sent to recognize him upon arrival. They did not know if he was good or bad, intelligent or stupid, hard working or lazy. They knew nothing of the place they would live or the conditions. Thousands of girls followed this path for many many years. All this history is depicted in a movie called “The Brides” that tells the story of a girl who followed the same destiny as thousands of others. Martin Scorsese is the executive producer of this movie and I strongly recommend it.

Most families in Greece have at least one person who migrated in US or Australia either during 19^th century or after World War 2. When I studied in the States, I met so many Greeks where I lived. My hairdresser was Greek, a great family that helped me a lot was Greek, and I often went to a Greek diner to eat something. Nevertheless, I will share a little secret with you. The famous Greek souvlaki in the States has nothing to do with the souvlaki we eat around here. I guess this happens with almost all kitchens away from their origin. Ingredients are different and taste habits are different, so everything is different.

Anyway, as I was watching the Brides the other day, I remembered my student days in New Hampshire and my dining out with friends. One of my favorite places was Applebee’s and I always had the smothered chicken. So, I tried to recreate it at home, and it was with great success.

5.0 from 1 reviews

Smothered Chicken Tex Mex

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Main Course

Cuisine/ Κουζίνα: American

Ingredients/ Συστατικά

• 3 chicken breasts cut length wise like butterfly
• 1 red pepper, sliced
• 1 green pepper, sliced
• 10 white button mushrooms, sliced
• 1 onion, sliced
• 1 cup mature cheddar or any other cheddar
• Tex Mex spice

For the Tex Mex Spice

• 1 tbsp corn starch
• 1 tsp mild chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp sugar
• 1 chicken bouillon crashed
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp ground cumin

Instructions/ Εκτέλεση

1. First make the Tex Mex Spice by combining everything in a bowl.
2. Sprinkle the chicken breasts with the spice on both sides.
3. In a skillet pour 3 tbsp of olive oil and sauté the chicken in medium/high heat 3 minutes on each side.
4. Remove and set aside.
5. In the same skillet add couple of tbsp of olive oil and sauté all the veggies in high heat until they are soft and cooked.
6. While sautéing them sprinkle some Tex Mex spice as well.
7. Quantity depends on how spicy you want this dish to be.
8. While sautéing everything, preheat oven to 200°C / 400°F.
9. Take a shallow pan and place the breasts.
10. Cover them with the veggies and top them with the grated cheese.
11. Place them in the oven and bake them for half an hour or until the cheese has melted and taken a nice golden color.
12. Serve with French fries or mashed potatoes.

3.5.3251

5.0 from 1 reviews

Κοτόπουλο Tex Mex

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο

Cuisine/ Κουζίνα: Αμερικάνικη

Ingredients/ Συστατικά

• 3 στήθη κοτόπουλου κομμένα κατά μήκος σαν πεταλούδα
• 1 κόκκινη πιπεριά, κομμένη σε φέτες
• 1 πράσινη πιπεριά, κομμένη σε φέτες
• 10 λευκά μανιτάρια, κομμένα σε φέτες
• 1 κρεμμύδι κομμένο σε φέτες
• 1 φλ. ώριμο τσένταρ ή οποιοδήποτε άλλο τσένταρ
• Tex Mex μπαχαρικό

Για το Μπαχαρικό Tex Mex

• 1 κ.σ. κορν φλάουρ
• 1 κ.γ. ήπια σκόνη τσίλι
• 1 κ.γ. αλάτι
• 1 κ.γ. πάπρικα
• 1 κ.γ. ζάχαρη
• 1 κοτόπουλο ζωμό, θρυμματισμένο
• ½ κ.γ. σκόνη κρεμμυδιού
• ¼ κ.γ. σκόνη σκόρδου
• ¼ κ.γ. κύμινο

Instructions/ Εκτέλεση

1. Πρώτα κάνετε το Tex Mex μπαχαρικό συνδυάζοντας τα πάντα σε ένα μπολ.
2. Πασπαλίζουμε τα στήθη κοτόπουλου με το μπαχαρικό και στις δύο πλευρές.
3. Σε ένα τηγάνι ρίχνουμε 3 κουταλιές της σούπας ελαιόλαδο και σοτάρουμε το κοτόπουλο σε μέτρια/δυνατή φωτιά 3 λεπτά από κάθε πλευρά.
4. Αφαιρούμε και αφήνουμε στην άκρη.
5. Στο ίδιο τηγάνι προσθέτουμε μερικές κουταλιές της σούπας ελαιόλαδο και σοτάρουμε όλα τα λαχανικά σε δυνατή φωτιά μέχρι να μαλακώσουν και να μαγειρευτούν.
6. Ενώ σοτάρονται τους πασπαλίζουμε λίγο Tex Mex μπαχαρικό επίσης.
7. Η ποσότητα εξαρτάται από το πόσο πικάντικο θέλετε αυτό το πιάτο να είναι.
8. Ενώ σοτάρετε τα πάντα, προθερμάνετε το φούρνο στους 200°C.
9. Παίρνουμε ένα ρηχό ταψί και τοποθετούμε τα στήθη.
10. Τα σκεπάζουμε με τα λαχανικά και από πάνω βάζουμε το τριμμένο τυρί.
11. Τα βάζουμε στο φούρνο και τα ψήνουμε για μισή ώρα ή μέχρι να λιώσει το τυρί και να πάρουν ένα ωραίο χρυσαφί χρώμα.
12. Σερβίρουμε με τηγανιτές πατάτες ή πουρέ πατάτας.

3.5.3251

The post Smothered Chicken Tex Mex appeared first on Culinary Flavors.

Mycenae is an ancient city located on a small hill between two larger hills on the fertile Argolid Plain in Peloponnese, Greece. Mycenaean civilization played a vital role in classical Greek culture. Mycenae was also prominent in Greek mythology and inspired poets, writers, and artists throughout the centuries, though it was ultimately abandoned more than 2,000 years ago.

Mycenae’s true origins are unknown. According to Greek mythology, Perseus—son of the Greek god Zeus and Danae, who was the daughter of Acricio, the king of Argos—founded Mycenae. When Perseus left Argos for Tiryns, he instructed Cyclopes (one-eyed giants) to build the walls of Mycenae with stones no human could lift.

Perseus named the city Mycenae after finding a water spring to quench his thirst when he picked up a mushroom (myces) from the ground.

Mycenae is perhaps best known in mythology as the city of Agamemnon, the son of Atreus. King Agamemnon led the expedition against Troy during the Trojan War, which Homer accounted in his epic poem the Iliad.

The majority of the Mycenae monuments visible today were constructed in the late Bronze Age between 1350 and 1200 B.C., during the peak of the Mycenaean civilization.

The construction of the palace and city walls began around 1350 B.C. About 100 years later, Mycenaeans constructed the Lion Gate and its bastion, along with a new wall to the west and south of the original wall. This new fortification encompassed Grave Circle A and the city’s religious center.

Mycenaeans enjoyed a prosperous rule over the Greek mainland and areas around the Aegean Sea, with the elite living in comfort and style, and the king ruling over a highly organized feudal system.

Mycenae and the Mycenaean civilization began to decline around 1200 B.C. Mycenae’s people abandoned the citadel around 100 years later after a series of fires.

It’s unclear what caused the destruction of Mycenae, though theories abound.

One of the leading theories holds that Mycenae underwent years of civil strife and social upheaval. Dorians and Heraclids then invaded, sacking all the Mycenaean strongholds except Athens.

If you ever visit Greece and Athens do not miss the opportunity to visit Mycenae which is very close to the capital. It is very impressive.

As we all stay at home to try to delay corona virus effects, I have plenty of time for cooking and baking. I made this delicious soup and we all enjoyed it. For the last colds of winter leaving us, I think this soup is ideal for lunch or dinner.

5.0 from 7 reviews

Mushroom and Sweet Potato Soup

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Main Course

Ingredients/ Συστατικά

• 750 gr. / 26 oz. white button mushrooms, sliced
• 1 sweet potato, cut in cubes
• 1 onion, sliced
• 2 garlic cloves, cut in half
• 1 cup white wine
• 3 cups of chicken stock
• 1 cup of mushroom stock
• ¼ tsp of each of the following: cardamom, curry, paprika
• A small bunch of thyme
• 200 ml/ 7 fl oz. light cream
• Salt and pepper

Instructions/ Εκτέλεση

1. In a deep pot pour couple of tbsp of olive oil and sauté the mushrooms, sweet potato, onion and garlic for 3 to 5 minutes.
2. Pour the wine and continue to sauté until remains half.
3. Pour the stocks and throw the bunch of thyme.
4. Add the cardamom, curry and paprika and simmer until all the veggies are soft about 45 minutes to an hour.
5. Remove the bunch of thyme.
6. Remove from heat and with a hand blender mash everything inside the pot creating a fine, thick soup.
7. Add the light cream and salt and pepper according to your liking.
8. Return to heat and simmer in low heat for 10 minutes.
9. Serve warm with slices of bread and melted cheese.

3.5.3251

5.0 from 7 reviews

Σούπα με Μανιτάρια και Γλυκοπατάτα

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο

Ingredients/ Συστατικά

• 750 γρ. λευκά μανιτάρια κουμπί, κομμένα σε φέτες
• 1 γλυκοπατάτα κομμένη σε κύβους
• 1 κρεμμύδι κομμένο σε φέτες
• 2 σκελίδες σκόρδο κομμένες στη μέση
• 1 φλ. λευκό κρασί
• 3 φλ. ζωμό κοτόπουλου
• 1 φλ. ζωμό μανιταριών
• ¼ κ.γ. από κάθε ένα από τα ακόλουθα: κάρδαμο, κάρι, πάπρικα
• Ένα μικρό μάτσο θυμάρι
• 200 ml κρέμα γάλακτος light
• Αλάτι και πιπέρι

Instructions/ Εκτέλεση

1. Σε μια βαθιά κατσαρόλα ρίχνουμε μερικές κουταλιές της σούπας ελαιόλαδο και σοτάρουμε τα μανιτάρια, τη γλυκοπατάτα, το κρεμμύδι και το σκόρδο για 3 με 5 λεπτά.
2. Ρίχνουμε το κρασί και συνεχίζουμε να σοτάρουμε μέχρι να μείνει το μισό.
3. Ρίχνουμε τους ζωμούς και το θυμάρι.
4. Προσθέτουμε το κάρδαμο, το κάρυ και την πάπρικα και σιγοβράζουμε μέχρι όλα τα λαχανικά να μαλακώσουν περίπου 45 λεπτά με μία ώρα.
5. Αφαιρούμε το ματσάκι θυμαριού.
6. Βγάζουμε την κατσαρόλα από τη φωτιά και with με ένα ραβδομπλέντερ πολτοποιούμε τα πάντα μέσα στην κατσαρόλα δημιουργώντας μια παχιά σούπα.
7. Προσθέτουμε την ελαφριά κρέμα και αλάτι και πιπέρι σύμφωνα με τις προτιμήσεις μας.
8. Επιστρέφουμε στη φωτιά και σιγοβράζουμε σε χαμηλή φωτιά για 10 λεπτά.
9. Σερβίρετε τη ζεστή με φέτες ψωμί με λιωμένο τυρί.

3.5.3251

The post Mushroom and Sweet Potato Soup appeared first on Culinary Flavors.

Last Monday was Clean Monday for us Orthodox Christians. That signals the beginning of a fifty days’ Lent from now until Easter Saturday, which this year is on 18th of April. This particular Lent is a very strict one, having everyone who follows it, to refrain from anything that comes from animals i.e. meat and its byproducts, but also fish is forbidden too. Only winkles, clams, shrimps and generally all seafood that has no blood and bones.

This fifty-day lent is the oldest of all big Lents of Orthodox church and it was established during 4th century A.D. In Old Testament Moses fastened for 40 days before he was able to take the 10 Commandments from God and in Bible Jesus abstained from food for 40 days before he went public.

Although I do not fast, I have many friends who do and for this reason I am always on the search of finding recipes that follow the restrictions of this period. Usually the most difficult part is in dessert. This happens because most of them are based on animal fats and their success depends highly on them.

Usually, lent desserts are simpler than the normal ones with few ingredients. Nevertheless, there always room for improvisation and there are ways to present something common in a more original and fancy way.

Halva made from tahini is the most common sweet during lent periods and I really love it. However, if this is your only choice is getting a bit boring. This Chocolate Tahini dessert is a smart way to serve something so common is a different way. It is very easy, and it resembles chocolate salami which is a loved sweet of my childhood years.

5.0 from 4 reviews

Chocolate Tahini Dessert

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Dessert

Ingredients/ Συστατικά

• 400 gr. / 14 oz. chocolate 60% cocoa
• 1 tbsp honey
• 3 tbsp tahini paste or chocolate tahini paste
• 1 tbsp cocoa powder
• 350 gr. / 12 oz tahini halva cut in thick pieces
• 6 pitted prunes chopped in small pieces
• Cocoa powder for decorating

Instructions/ Εκτέλεση

1. Melt chocolate.
2. Add honey, tahini paste, or chocolate tahini paste and cocoa and mix.
3. Let it cool and then add the halva and prunes.
4. Take a bread form and place cling film covering its bottom and sides.
5. Pour the batter in it and place it in the fridge for couple of hours to thicken.
6. An hour before serving it remove it from the fridge and let it arrive at room temperature.
7. Dust some cocoa on top and serve.

Notes/ Σημειώσεις

Recipe adapted from kathimerini.gr

3.5.3251

5.0 from 4 reviews

Κορμός Νηστίσιμος με Χαλβά

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Επιδόρπιο

Ingredients/ Συστατικά

• 400 γρ. κουβερτούρα
• 1 κ.σ. μέλι
• 3 κ.σ. ταχίνι με κακάο
• 1 κ.σ. κακάο
• 350 γρ. χαλβάς βανίλια με αμύγδαλα
• 8 δαμάσκηνα χωρίς κουκούτσια κομμένα σε κομματάκια
• Κακάο για γαρνίρισμα

Instructions/ Εκτέλεση

1. Λιώνουμε την κουβερτούρα στο φούρνο μικροκυμάτων.
2. Προσθέτουμε το μέλι, το ταχίνι με κακάο και το κακάο.
3. Ανακατεύουμε απαλά και αφήνουμε το μείγμα να κρυώσει καλά.
4. Σπάμε τον χαλβά σε κομματάκια και τα ρίχνουμε μαζί με τα δαμάσκηνα στο μείγμα και τα ενσωματώνουμε.
5. Στρώνουμε το εσωτερικό μιας μακρόστενης φόρμας με μεμβράνη και αδειάζουμε μέσα μίγμα.
6. Καλύπτουμε την επιφάνειά του με μεμβράνη και το βάζουμε στο ψυγείο μέχρι να σφίξει.
7. Σερβίρουμε έχοντας κοσκινίσει από πάνω λίγο πικρό κακάο.

Notes/ Σημειώσεις

Συνταγή προσαρμογή από την Καθημερινή

3.5.3251

The post Chocolate Tahini Dessert appeared first on Culinary Flavors.

Yogurt’s history goes back to the Neolithic period when people at that time where breeding animals that gave them milk. Probably its invention was an accident. In the area of today’s Turkey or Iran somebody must have left a clay pot filled with milk that somehow got warm and started thickening to yogurt. Apart from its great taste, people of that time realized that that was a great way to preserve milk and give it a longer expiration date.

Egyptian pharaohs in their scripts mention yogurt and ancient Greeks also knew its healthy qualities. Herodotus and Galen have talked thoroughly about yogurt and its positive effect to intestines. Romans also were big fans of yogurt and consumed large quantities of it.

It is believed that yogurt became known to other civilizations via wars and commerce. The introduction of yogurt in India became through a Persian invasion. Indians embraced the new milk byproduct to that extend, that it became a big part of their diet.

Jenkins Chan’s army kept the meat in yogurt to make it last longer and it was the food that were eating in case there was nothing else for them to consume.

In west Europe yogurt started becoming famous in 16^th century A.C. when French king Francis I who suffered from a disease in his intestines became well, when a therapist form Constantinople made yogurt and started treating him with it.

Nevertheless, the real booming of yogurt started when Nobel prize winner Dr. Metchnikoff from the institute of Pasteur in Paris isolated two bacilli responsible for transforming milk to yogurt and thus the industrial production of yogurt became a reachable target.

Dr. Metchnikoff was investigating the early ageing of people and his studies led him to the Balkans. At that time the average life expectancy was 48 years in the US, whereas in Bulgaria, which was one the poorest countries in the world, the corresponding number was 87 years. Bulgarians were consuming a lot of yogurt. That led the doctor to assume that yogurt was the elixir of life at that time.

Today yogurt is a part of almost everyone’s diet and we all know its positive effects on human body. I love yogurt and use it in sweet and savory creations. Last Sunday I was a bit lazy and didn’t want to cook a laborious meal. So, I thought that a pizza was in order. I had all the ingredients handy and I decided to go with a dough that doesn’t need breeding or waiting. If you feel like pizza, go ahead and try this dough. It is formed very easily and it is very tasty and crusty when baked. I topped it with whatever I had in my fridge just like all decent home pizzas should be. Feel free to top it with either savory or even sweet topping. Next time I will try to top it with Nutella and fruits or vanilla pastry cream and fruits. We’ll see.

5.0 from 4 reviews

Pizza Dough with Yogurt

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Main Course

Cuisine/ Κουζίνα: Italian

Ingredients/ Συστατικά

For the Dough

• 1 yogurt container 200 ml/6.8 fl oz.
• 1 yogurt container all purpose flour (after emptying the yogurt container, wash it and dry it and use it as measure)
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp olive oil (optional)

For the Topping

• Marinara sauce about ¼ cup
• Mushrooms about 100 gr. / 3.5 oz., sliced
• Turkey bacon about 3 slices chopped
• ½ red pepper sliced
• 2 pineapple rings, cut in pieces
• About 1 cup of grated cheese anything you have handy

Instructions/ Εκτέλεση

1. In your stand mixer place all the ingredients of the dough and mix until a soft dough is gathered around the hook.
2. Remove it and on a floured surface form the dough into a round disk.
3. Add the marinara sauce and all the toppings finishing with the cheese.
4. Preheat oven to 200˚C/400˚F.
5. Place the pizza in the oven and bake for about 20 minutes or until the dough is baked at the bottom and the cheese has melted and taken a nice golden color.

3.5.3251

5.0 from 4 reviews

Πίτσα με Γιαούρτι

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο

Cuisine/ Κουζίνα: Ιταλική

Ingredients/ Συστατικά

Για τη Ζύμη

• 1 κεσεδάκι γιαούρτι 200 ml
• 1 κεσεδάκι αλεύρι για όλες τις χρήσεις (χρησιμοποιήστε το κεσεδάκι του γιαουρτιού για το μέτρημα)
• 1 κ.γ. ζάχαρη
• ½ κ.γ. αλάτι
• 1 κ.σ. ελαιόλαδο (προαιρετικό)

Για την Επικάλυψη

• Σάλτσα Μαρινάρα περίπου ¼ φλ.
• Μανιτάρια περίπου 100 γρ.
• Mπέικον γαλοπούλας περίπου 3 φέτες ψιλοκομμένο
• ½ κόκκινη πιπεριά σε φέτες
• 2 δαχτυλίδια ανανά, κομμένα σε κομμάτια
• περίπου 1 φλ. τριμμένο τυρί οτιδήποτε έχετε διαθέσιμο

Instructions/ Εκτέλεση

1. Στο μίξερ σας τοποθετήστε όλα τα συστατικά της ζύμης και ανακατέψτε μέχρι μια μαλακή ζύμη να συγκεντρωθεί γύρω από το γάντζο.
2. Αφαιρέστε τη και σε μία αλευρωμένη επιφάνεια ανοίγουμε τη ζύμη σε ένα στρογγυλό δίσκο. Προσθέστε τη σάλτσα Μαρινάρα και όλα τα υλικά τελειώνοντας με το τυρί.
3. Προθερμάνετε το φούρνο στους 200 ˚ C.
4. Τοποθετούμε την πίτσα στο φούρνο και ψήνουμε για περίπου 20 λεπτά ή μέχρι να ψηθεί η ζύμη στο κάτω μέρος και το τυρί να έχει λιώσει και να έχει πάρει ένα ωραίο χρυσαφί χρώμα.

3.5.3251

The post Pizza Dough with Yogurt appeared first on Culinary Flavors.

HAPPY NEW YEAR 2020 AND NEW DECADE!

May all your dreams become true but most of all may you feel loved and happy!

I know it’s been a while since my last post but things at work have started consuming almost all my free time. Plus, I had a severe fracture on my foot that changed completely my schedule and my life. Still my foot is not ok but at least I can walk.

Anyway, I did some cooking these holidays and of course I made a Vasilopita.

In Greece we, Christian Orthodox, have the custom of Vasilopita. Just after the coming of the New Year or the next day the Chief of the family cuts the Vasilopita. Vasilopita is either a cake or a tsoureki. The person who makes this pie, puts a coin inside the pie and whoever wins the coin is the lucky person of the year.

This custom comes from the very beginnings of Christianity. Story says that when Saint Basil was the bishop in Cappadocia in Asia Minor, a Roman Prefect wanted to conquer the place. Saint Basil gathered all the wealth of the people lived in there, to give it as ransom to the Romans, in order not to loot the area. But either because the Prefect had second thoughts, or because of God’s intervention, the place stayed intact. Saint Basil of course didn’t know which item belonged to each person, so he ordered people to make pies and he put all the jewelry and valuable things inside them and distributed them among the community members.

It is a family custom and this year the coin was in father’s piece. He gets to be the lucky this year.

I am giving you the recipe for this Vasilopita which is actually a very nice and tasty cake. Even if you don’t follow the custom you can perfectly make it as a cake for your family or friends.

5.0 from 3 reviews

Vasilopita 2020

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Dessert

Ingredients/ Συστατικά

• 250 gr. / 9 oz. Butter
• 2 cups sugar
• 6 eggs
• 1 tsp vanilla extract
• Zest from 1 orange
• ½ tsp cinnamon
• ½ tsp nutmeg
• 5 tbsp cognac or any sweet liqueur
• 3 tsp baking powder
• 2 ½ self-rising flour
• 1 cup milk
• ½ cup chocolate confetti
• ½ cup thickly ground almond
• Confectioner’s sugar for topping

Instructions/ Εκτέλεση

1. Preheat oven to 170°C/ 340°F.
2. In your stand mixer mix the butter and sugar until fluffy.
3. Add the eggs one at a time trying to incorporate after each egg.
4. Add the vanilla, zest, cinnamon, nutmeg and the liqueur.
5. In another bowl mix the flour with the baking powder.
6. Lower the speed of the mixer to low and start adding flour and milk alternately starting with flour and finishing with it.
7. Add the almonds and confetti and incorporate them with a spatula.
8. Butter and flour a round pan with 32 cm / 12 in. diameter and pour the batter.
9. Bake for about half hour or until the toothpick comes out clean.
10. Remove, let cool and dust with confectioner’s sugar.

Notes/ Σημειώσεις

Recipe freely adapted from Argiro Barbarigou

3.5.3251

5.0 from 3 reviews

Βασιλόπιτα 2020

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Γλυκό

Ingredients/ Συστατικά

• 250 γρ. Βούτυρο
• 2 φλ. ζάχαρη
• 6 αυγά
• 1 κ.γ. εκχύλισμα βανίλιας
• Ξύσμα από 1 πορτοκαλί
• ½ κ.γ. κανέλα
• ½ κ.γ. μοσχοκάρυδο
• 5 κ.σ. κονιάκ ή οποιοδήποτε γλυκό λικέρ
• 3 κ.σ. μπέικιν πάουντερ
• 2½ φλ. Αλεύρι που φουσκώνει μόνο του
• 1 φλ. γάλα
• ½ φλ. Τρούφα σοκολάτας
• ½ φλ. Χοντρο-αλεσμένο αμύγδαλο
• Ζάχαρη άχνη για την κορυφή

Instructions/ Εκτέλεση

1. Προθερμαίνετε τον φούρνο στους 170°C.
2. Στο μίξερ ανακατεύουμε το βούτυρο με τη ζάχαρη μέχρι να αφρατέψει.
3. Προσθέτουμε τα αυγά ένα κάθε φορά μέχρι να ενσωματωθεί.
4. Προσθέτουμε τη βανίλια, το ξύσμα, την κανέλα, το μοσχοκάρυδο και το λικέρ.
5. Σε ένα άλλο μπολ ανακατεύουμε το αλεύρι με το μπέικιν πάουντερ.
6. Χαμηλώνουμε την ταχύτητα του μίξερ προς τα κάτω και αρχίζουμε να προσθέτουμε αλεύρι και γάλα εναλλάξ ξεκινώντας με το αλεύρι και τελειώνοντας με αυτό.
7. Προσθέτουμε τα αμύγδαλα και την τρούφα και τα ενσωματώνουμε με μια σπάτουλα.
8. Βουτυρώνουμε και αλευρώνουμε ένα στρογγυλό ταψί με 32 cm διάμετρο και ρίχνουμε το μείγμα.
9. Ψήνουμε για περίπου μισή ώρα ή μέχρι η οδοντογλυφίδα να βγει καθαρή.
10. Αφαιρούμε, αφήνουμε να κρυώσει και πασπαλίζουμε με τη ζάχαρη άχνη.

Notes/ Σημειώσεις

Συνταγή ελεύθερη προσαρμογή από την Αργυρώ Μπαρμπαρίγου

3.5.3251

The post Vasilopita 2020 appeared first on Culinary Flavors.

Greece and china’s civilization go back at the origins of history. Chinese and ancient Greek writing date around the same age just like the philosophy of the two civilizations. When Alexander the Great conquered eastern China the two cultures came to contact and for this reason in Chinese Greece is called Hellas from its name before the Ottoman occupation. For about two centuries ancient China and ancient Greece have established commercial relations.

Chinese kitchen has started to make its appearance in the Greek culinary scene a bit before and during the 80’s. immediately Greeks embraced the new flavors and Chinese restaurants culminated for over a decade in Greek restaurant scene. After the arrival of other ethnic kitchens there was a fall on the interest of people who started discovering other cultures and their food. Nevertheless, even today there are a few Asian restaurants that hold a very important position in the culinary scene of Athens and others that are characterized as international they have included in their catalogues several either pure Chinese dishes or ones with obvious influence from this Asian country.

“Douchi or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.

Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used, and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Douchi, “Chinese salted black beans”, and “black soybeans” should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

Fermented black soybeans are the oldest-known food made from soybeans. In 165 BC, they were placed, clearly marked, in Han Tomb No. 1 at Mawangdui Tomb Site in South Central China. The tomb was sealed about 165 BC and was first opened in 1972. The high-ranking woman to whom the undisturbed tomb belonged was probably the wife of the first Marquis of Tai.

In 90 BC, in the Records of the Grand Historian by Sima Qian, Chapter 69, refers to 1,000 earthenware vessels of mold-fermented cereal grains and salty fermented soybeans. They were now an important commodity in China. When the prince of Huainan (legendary inventor of tofu) was exiled for inciting rebellion (in 173 BC) against his brother, the Han Emperor Wendi, his retinue and he were, nevertheless, provided with such necessities of life as firewood, rice, salt, shi (fermented black soybeans), and cooking utensils. This date, 173 BC, is before Han Tomb No. 1 at Mawangdui was sealed.” (Source: Wikipedia)

I love Chinese kitchen and I make dishes from this kitchen very often as they are also favorite of my family too. This past weekend I made this delicious chicken with black bean sauce and it was lip licking. Very easy to make, the only labor is the cutting of the vegetables just like in all such type of Chinese dishes, but it is sure worth the effort.

5.0 from 3 reviews

Chicken in Black Bean Sauce

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Main Course

Cuisine/ Κουζίνα: Chinese

Ingredients/ Συστατικά

• 700 gr. / 25 oz. Chicken cut in thin strips
• For the Marinade
• 1 tbsp oyster sauce
• 3 tbsp flour
• 1 egg
• 1 orange pepper, sliced
• 1 yellow pepper, sliced
• 2 small zucchinis, julienned
• 1 carrot, julienned
• 200 gr. / 7 oz. White mushrooms, sliced
• 2 fresh garlics, sliced
• 1 scallion, sliced
• 1 small onion, sliced
• Fresh ginger about 2cm, shredded
• ⅓ cup chicken stock
• For the Black Bean Sauce
• 3 tbsp less sodium soy sauce
• 2 tbsp brown sugar
• 3 tbsp orange juice
• 3 tbsp black bean sauce
• Sesame oil for frying the chicken
• Basmati rice as side dish

Instructions/ Εκτέλεση

1. An hour before the cooking in a bowl add the chicken pieces, the egg, the oyster sauce and the flour.
2. Mix to incorporate everything and place it covered in the fridge.
3. When you are ready to prepare it, take the chicken out of the fridge and set aside.
4. In a bowl mix all the ingredients for the sauce and set aside.
5. In a wok or a deep pan pour about ⅓ cup of sesame oil in medium/high heat.
6. Fry the chicken pieces in batches.
7. Remove them and set them aside.
8. Clean with a paper towel the wok and bring it again on the stove.
9. Add about 3 to 4 tbsp of sesame oil and throw the onion along with the mushrooms and sauté until they are soft and somewhat brown.
10. Add the carrots and the peppers and continue to sauté until they start to soften.
11. Add the zucchinis, the scallion and the garlics and continue to sauté until they start to soften too.
12. If you do not have such large wok or skillet you can make them in steps removing after each step the vegetables that are ready.
13. If you do it in steps add all vegetables in the wok and pour the chicken stock.
14. Boil for a minute or two until it starts to evaporate and throw the chicken too.
15. Pour the sauce ingredients and stir gently to cover the chicken and vegetables.
16. Let it boil until the sauce starts to thicken.
17. If it is too liquid dissolve 1 tbsp of corn starch in 1 tbsp cold water and pour it in the wok.
18. The sauce will thicken.
19. Serve over basmati rice or noodles or even pasta.

3.5.3251

5.0 from 3 reviews

Κοτόπουλο με Σάλτσα Black Bean

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο

Cuisine/ Κουζίνα: Κινέζικη

Ingredients/ Συστατικά

• Για τη Μαρινάδα
• 1 κ.σ. σάλτσα στειδιού
• 3 κ.σ. αλεύρι
• 1 αυγό
• 700 γρ. κοτόπουλο κομμένο σε λεπτές λωρίδες
• 1 πορτοκαλί πιπεριά κομμένη σε φέτες
• 1 κίτρινη πιπεριά σε φέτες
• 2 μικρά κολοκύθια, κομμένα ζουλιέν
• 1 καρότο, κομμένο ζουλιέν
• 200 γρ. λευκά μανιτάρια, κομμένα σε φέτες
• 2 φρέσκα σκόρδα, σε φέτες
• 1 κρεμμυδάκι, σε φέτες
• 1 μικρό κρεμμύδι κομμένο σε φέτες
• Φρέσκο τζίντζερ περίπου 2 εκατοστά, τριμμένο
• ⅓ φλ. ζωμό κοτόπουλου
• Για τη Σάλτσα Black Bean
• 3 κ.σ. σάλτσα σόγιας με λιγότερο αλάτι
• 2 κ.σ. καστανή ζάχαρη
• 3 κ.σ. χυμό πορτοκαλιού
• 3 κ.σ. σάλτσα black bean
• Σησαμέλαιο για το τηγανητό κοτόπουλο
• Ρύζι μπασμάτι ως συνοδευτικό πιάτο

Instructions/ Εκτέλεση

1. Μια ώρα πριν το μαγείρεμα σε ένα μπολ προσθέστε τα κομμάτια κοτόπουλου, το αυγό, τη σάλτσα στρειδιού και το αλεύρι.
2. Ανακατέψτε για να τα ενσωματώσετε όλα και τοποθετήστε το καλυμμένο στο ψυγείο.
3. Όταν είστε έτοιμοι να το ψήσετε, βγάλτε το κοτόπουλο από το ψυγείο και αφήστε το στην άκρη.
4. Σε ένα μπολ ανακατέψτε όλα τα υλικά για τη σάλτσα και αφήστε στην άκρη.
5. Σε ένα γουόκ ή ένα βαθύ τηγάνι ρίξτε περίπου ⅓ φλ. Σησαμέλαιο και σε μέτρια/υψηλή θερμοκρασία τηγανίστε τα κομμάτια κοτόπουλου σε δόσεις.
6. Βάλτε τα στην άκρη.
7. Καθαρίστε με ένα χαρτί κουζίνας το γουόκ και βάλτε το πάλι στην εστία.
8. Προσθέστε περίπου 3 με 4 κ.σ. σησαμέλαιο και ρίξτε το κρεμμύδι μαζί με τα μανιτάρια και σωτάρετε μέχρι να να μαλακώσουν και να πάρουν λίγο χρώμα.
9. Προσθέστε τα καρότα και τις πιπεριές και συνεχίστε να σοτάρετε μέχρι να αρχίσουν να μαλακώνουν.
10. Προσθέστε τα κολοκυθάκια, τα σκόρδα και το κρεμμυδάκι και συνεχίστε να σοτάρετε μέχρι να αρχίσουν να μαλακώνουν κι αυτά.
11. Εάν δεν έχετε τόσο μεγάλο γουόκ ή τηγάνι μπορείτε να τα κάνετε σε βήματα αφαιρώντας μετά από κάθε βήμα τα λαχανικά που είναι έτοιμα.
12. Αν το κάνετε σε βήματα προσθέστε στο τέλος όλα τα λαχανικά στο γουόκ και ρίξτε το ζωμό κοτόπουλου.
13. Βράστε για ένα ή δύο λεπτά μέχρι να αρχίσει να εξατμίζεται ο ζωμός.
14. Ρίξτε τα συστατικά της σως και ανακατέψτε απαλά για να καλύψετε το κοτόπουλο και τα λαχανικά.
15. Αφήστε να βράσει μέχρι να αρχίσει να πήζει η σάλτσα.
16. Αν είναι πολύ υδαρής διαλύστε 1 κ.σ. κορν φλάουρ σε 1 κ.σ. κρύο νερό και ρίξτε το στο γουόκ.
17. Η σάλτσα θα πήξει.
18. Σερβίρουμε πάνω από ρύζι μπασμάτι ή νουντλς ή ακόμα και ζυμαρικά.

3.5.3251

The post Chicken in Black Bean Sauce appeared first on Culinary Flavors.

Chicken or as we call it in Greek Kotòpoulo is one of the most common and widespread domestic birds. In 2003 it was estimated to exist about 24 billion birds worldwide. That means that if at anytime these cute and somewhat silly birds somehow acquire a higher intelligence it is most definite that they will overpower us.

It was believed that chicken was domesticated in India, but newer evidence shows that its domestication has already started some 10.000 years ago in Vietnam. From India the bird traveled to Persia, Lidia and around 9-8 century B.C. came also to Greece.

In ancient Greece Night and Ether gave birth to a silver egg obviously the moon. From this egg god Eros was born and he arranged chaos in the skies and Gaia down to earth.

In Finnish mythology the whole world was created from the eruption of a wild duck’s egg. Sky was the upper level of the egg that was supported by a column at the north pole.

In Chinese mythology again the world was created by an egg which opened in half and the sky and earth were formed. The egg was floating in the space and had both yin and yang powers. After centuries of incubation the first creature came to life.

In all ancient eastern religions, eggs were symbols of creation, rebirth and rejuvenation. Because of its connection with birth and life egg has been considered a symbol of prosperity and fertility. Peasants in central Europe rubbed an egg on their plough to have a good yield. In France back in the old days the bride used to break an egg at the entrance of her new home to have prosperity and many children.

In the mid of 15^th century A.C. hen’s egg became the most consumed one against all the other eggs. During 18^th century Louis XV who adored eggs a la coque and meringue had built a huge pen in the Versailles and chickens were free to go about anywhere and bore many eggs that were used for the needs of the palace.

Peter Carl Fabergé, created 54 eggs completely different one to another from gold, crystal and porcelain. After the revolution the communist government exiled Fabergé. He went to Losagne and lived there until he died.

Eggs have been an integral part of cooking and baking for centuries. Meringues, pastries, creams, breakfast delicacies and cakes owe their beauty partly on the eggs. A cake is always welcomed in my family and because most of the times I make something chocolatey for my son and me, I have decided to go with a vanilla cake to make my husband happy since he is not so much fond of chocolate. This cake was delicious and can be the base to make so many experiments and create other types more complicated.

5.0 from 1 reviews

Fluffy Vanilla Cake with Chocolate Bites

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Dessert

Ingredients/ Συστατικά

• 400 gr. / 14 oz. sugar
• 4 large eggs
• 70 gr. / 2.5 oz. corn oil
• 240 gr. / 8.5 oz. All-Purpose Flour
• 1 tsp salt
• 2 tsp baking powder
• 60 gr. / 2 oz. butter
• 230 gr. / 8 oz. milk
• 2 tsp vanilla extract
• About ½ cup of chocolate chips or cut a chocolate bar in pieces

Instructions/ Εκτέλεση

1. Preheat oven to 160°C / 325°F.
2. Lightly grease a 23cm X 33cm / 9 in. x 13 in. pan.
3. Beat the eggs and sugar until they're fluffy and pale, about 2 minutes with your mixer.
4. Pour in the corn oil.
5. Add the flour, salt, and baking powder to the egg batter, beating just enough to combine.
6. In a small pot set over medium heat, bring the butter and milk just to a boil.
7. Add the vanilla.
8. Slowly pour the hot milk mixture to the cake batter, mixing until everything is incorporated. Scrape the bowl, and mix briefly, just until smooth.
9. Pour the batter into pan.
10. Add the chocolate chips or the chocolate pieces.
11. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
12. Remove the cake from the oven and place it on a rack to cool.

Notes/ Σημειώσεις

Recipe adapted from King Arthur Flour

3.5.3251

5.0 from 1 reviews

Κέικ Βανίλιας με Κομμάτια Σοκολάτας

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Επιδόρπιο

Ingredients/ Συστατικά

• 400 γρ. Ζάχαρη
• 4 μεγάλα αυγά
• 70 γρ. καλαμποκέλαιο
• 240 γρ. Αλεύρι για όλες τις χρήσεις
• 1 κ.γ. αλάτι
• 2 κ.γ. μπέικιν πάουντερ
• 60 γρ. Βούτυρο
• 230 γρ. γάλα
• 2 κ.γ. εκχύλισμα βανίλιας
• ½ φλ. Κομματάκια σοκολάτας ή σπάστε μια μπάρα σοκολάτας σε τετράγωνα κομμάτια

Instructions/ Εκτέλεση

1. Προθερμαίνoυμε τον φούρνο στους 160°C.
2. Βουτυρώνουμε ελαφρά ένα ταψί με διαστάσεις 23 cm X 33 cm.
3. Χτυπάμε τα αυγά και τη ζάχαρη μέχρι να αφρατέψουν, περίπου 2 λεπτά με το μίξερ.
4. Ρίχνουμε το καλαμποκέλαιο και συνεχίζουμε το χτύπημα.
5. Προσθέτουμε το αλεύρι, το αλάτι και το μπέικιν πάουντερ στο μίγμα, χτυπώντας ώστε να ενσωματωθούν.
6. Σε μια μικρή κατσαρόλα σε μέτρια φωτιά, φέρνουμε το βούτυρο και το γάλα σε βρασμό.
7. Προσθέτουμε τη βανίλια.
8. Προσθέτουμε και τα κομματάκια σοκολάτας.
9. Αργά ρίχνουμε το γάλα στο μείγμα του κέικ, ανακατεύοντας μέχρι να ενσωματωθούν. Ξύνουμε το μπολ και ανακατεύουμε λίγο μέχρι να γίνει λείο.
10. Ρίχνουμε το μίγμα στο ταψί.
11. Ψήνουμε το κέικ για 40 έως 45 λεπτά, μέχρι να βγει καθαρή μια οδοντογλυφίδα στο κέντρο.
12. Βγάζουμε το κέικ από το φούρνο και το τοποθετούμε σε μία σχάρα για να κρυώσει.

Notes/ Σημειώσεις

Συνταγή προσαρμογή από το King Arthur Flour

3.5.3251

The post Fluffy Vanilla Cake with Chocolate Bites appeared first on Culinary Flavors.

The term “cake” has a long history. The word itself is of Viking origin, from the Old Norse word “kaka”. The ancient Greeks called cake plakous, which was derived from the word for “flat”. It was baked using flour mixed with eggs, milk, nuts and honey. They also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case.

The Greeks invented beer as a livener, frying fritters in olive oil, and cheesecakes using goat’s milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Latin poet Ovid refers his and his brother’s birthday party and cake in his first book of exile, Tristia.

Early cakes in England were also essentially bread: the most obvious differences between a “cake” and “bread” were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

In modern Greece cake in its today appearance started about 200 years ago in big cities like Athens. Cosmopolitan Greeks who traveled around Europe brought this delicious dessert also here. By word of mouth the recipes started circulating and all housewives were trying to make this new delicious dessert. Each one had a recipe of her own and tried to create the best possible alternative. Later on, cakes started to appear in rural areas as well. Always countryside follows what novice shows up in big metropolitan cities.

Today all households have a list of recipes for making all sorts of cakes from chocolate to vanilla, from layered to bundt, from iced to syrupy ones. Cake is an easy sweet snack that appeals to almost everyone. From young to old from men to women everyone has a favorite type, one that he or she likes to make or eat. I have a bunch of recipes that I have tried and continue to try for the sake of variety and flavor. I think for all of us cake is a fairly simple almost no fuss dessert that has the advantage of standing without refrigerating for at least 3 to 4 days. Now if in a full house by the end of day fourth the cake isn’t finished yet, I think you may want to find another recipe! I made this one this past weekend and today I think there are only couple of pieces left. It was delicious fluffy and very easy to make!

Very Chocolate Cake

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Dessert

Ingredients/ Συστατικά

• 240 gr. / 8.5 oz. sugar
• 210 gr. / 7.5 oz. brown sugar
• 200 gr. / 7 oz. corn oil
• 2 large eggs
• 2 tsp vanilla extract
• 60 gr. / 2 oz. Cocoa, sifted after measuring
• 2 tsp baking powder
• 1 tsp baking soda
• ⅛ tsp salt
• 360 gr. / 12.5 oz. All-Purpose Flour
• 450 gr. / 16 oz. Prepared Earl Grey tea
• 100 gr. / 3.5 oz. semisweet chocolate chips
• About 5 chocolate truffles cut in half for topping

Instructions/ Εκτέλεση

1. Preheat the oven to 175° C / 350°F.
2. Butter and flour a 25 cm / 10 in. round pan.
3. In your stand mixer, add the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth.
4. In another bowl combine the cocoa, baking soda, baking powder, salt and flour.
5. Add the dry ingredients to the sugar and oil batter alternately with the warm tea, beating steadily to make a smooth, thin batter.
6. Add the chocolate chips and with a spatula stir loosely.
7. Spoon the batter into the pan.
8. Bake the cake for approximately 60 minutes.
9. About half an hour after inserting the cake in the oven place gently on top the half truffles making a round motif.
10. Continue to bake until a knife inserted comes clean.
11. Remove loosen the round edges and let cool.
12. Place it on a platter and serve.

Notes/ Σημειώσεις

Recipe adapted from King Arthur Flour

3.5.3251

Σοκολατένιο Κέικ

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Επιδόρπιο

Ingredients/ Συστατικά

• 240 γρ. ζάχαρη
• 210 γρ. καστανή ζάχαρη
• 200 γρ. Καλαμποκέλαιο
• 2 μεγάλα αυγά
• 2 κ.γ. εκχύλισμα βανίλιας
• 60 γρ. κακάο, κοσκινισμένο αλλά μετά τη μέτρηση
• 2 κ.γ. μπέικιν πάουντερ
• 1 κ.γ. μαγειρική σόδα
• ⅛ κ.γ. Αλάτι
• 360 γρ. αλεύρι για όλες τις χρήσεις
• 450 γρ. τσάι Ερλ Γκρέι
• 100 γρ. σταγόνες σοκολάτας
• Περίπου 5 σοκολατάκια κομμένα στη μέση για την επικάλυψη

Instructions/ Εκτέλεση

1. Προθερμάνετε το φούρνο στους 175° C.
2. Βουτυρώνουμε και αλευρώνουμε μία στρογγυλή φόρμα με διάμετρο 25 cm.
3. Στο μίξερ μας, προσθέτουμε τη λευκή και την σκούρα ζάχαρη, το λάδι, τα αυγά και τη βανίλια, και χτυπάμε σε μεσαία ταχύτητα για 1 λεπτό, μέχρι να ομογενοποιηθούν.
4. Σε ένα άλλο μπολ ανακατεύουμε το κακάο, την μαγειρική σόδα, το μπέικιν πάουντερ, το αλάτι και το αλεύρι.
5. Προσθέτουμε τα ξηρά συστατικά στη ζάχαρη και το λάδι εναλλάξ με το ζεστό τσάι, χτυπώντας σταθερά για να γίνει ένα απαλό, λεπτό μείγμα.
6. Προσθέτουμε τις σταγόνες σοκολάτας και ανακατεύουμε χαλαρά με μια σπάτουλα.
7. Βάζουμε το μίγμα στη φόρμα.
8. Ψήνουμε το κέικ για 60 λεπτά περίπου.
9. Περίπου μισή ώρα αφού βάλουμε το κέικ στο φούρνο τοποθετούμε απαλά στην κορυφή τα σοκολατάκια κάνοντας ένα στρογγυλό μοτίβο.
10. Συνεχίζουμε να ψήνουμε μέχρι να βγαίνει καθαρό το μαχαίρι που βυθίζουμε στο γλυκό.
11. Με ένα μαχαίρι ξεκολλάμε τις άκρες από τη φόρμα και αφήνουμε να κρυώσει.
12. Το τοποθετούμε σε ένα πιάτο και σερβίρουμε.

Notes/ Σημειώσεις

Συνταγή προσαρμογή από το King Arthur Flour

3.5.3251

The post Very Chocolate Cake appeared first on Culinary Flavors.

Migliaccio is a typical dessert of the Carnival. It is part of the Napoli tradition, but it is consumed in all areas of Campania region in Italy. Its recipe has ancient origins and it seems to date back to the Middle Ages. As often happened, it was invented by some peasant woman who was trying to recycle the leftovers from the day before.

In ancient times, the sweet dessert was prepared with millet bread and pork blood. The name of the cake comes from the Latin “miliaccium” which means millet bread. Today the old ingredients have been replaced by semolina, milk and butter. Its taste is reminiscent of the stuffing of a sfogliatella and in fact in the municipalities of the Valle Caudina, it is called sfogliata, because to the classic version is also added ricotta.

Originally, however, the main ingredient of the mile was pork blood, a very nutritious food useful for farmers to support hard work in the fields. Then the Catholic Church, it seems that pushed to change the original version, considering the blood of the pig something that refers to pagan traditions. So, around 1700 the blood was replaced by sugar, cinnamon, flour and eggs, and the semolina took the place of millet flour. Pursued, someone to make it even better and softer, had to think of the ricotta to give it the consistency of a pastiera without pastry.

The migliaccio, was considered for a long time a sweet plebeian sweet. Over time became the sweet much used among all walks of life. Today, tradition wants it to be prepared and consumed on a fat Thursday. An advice: prepare it the day before, if it rests it is better.

February is the month of Carnival here in Greece. Carnival is that period of time when people are dressed in costumes and wear masks.

Carnival goes back to the ancient years and the worship of Dionysus. Dionysus as is his name in Greek was the god of wine, winemaking grapes, ritual madness and ecstasy in our mythology. He was the last one accepted to join the twelve gods of Mt. Olympus. He was the son of Zeus and the mortal Semele, thus semi-divine.

Dionysus has been depicted in many forms. In some cases, he was shown as a mature man with beard and robe. He was holding a fennel staff, tipped with a pine-cone known as thyrsus. He was followed by wild females called Maenads and bearded satyrs. As Wikipedia says: “Dionysus is represented by city religions as the protector of those who do not belong to conventional society and thus symbolizes everything which is chaotic, dangerous and unexpected, everything which escapes human reason, and which can only be attributed to the unforeseeable action of the gods.”

This dessert is so simple that almost anyone can do it without a mistake. Its taste is so airy and lemony and pairs perfectly with a cup of tea or coffee or hot chocolate. It is light in flavor and indeed when consumed it doesn’t give you the feeling of sugar overwhelm. We all loved it and it is going to be added to our range of favorite sweets.

5.0 from 1 reviews

Migliaccio

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Dessert

Cuisine/ Κουζίνα: Italian

Ingredients/ Συστατικά

• 120 gr. / 4 oz. Fine semolina
• 500 ml / 17 oz. milk
• 175 gr. / 6 oz. Ricotta or cream cheese
• 3 eggs
• 150 gr. / 5 oz. Sugar
• Juice of 1 orange
• Zest of 1 lemon
• 30 gr. / 1 oz. Butter
• Caster sugar to dust on top

Instructions/ Εκτέλεση

1. Preheat oven to 175°C / 350°F.
2. In a deep pot pour milk and add the butter and bring to gentle boil.
3. Throw slowly the semolina while stirring constantly.
4. When it starts to thicken turn off heat and continue to stir for a minute.
5. Remove and set aside.
6. In your stand mixer add the sugar and eggs and beat until a pale colored mixture is formed.
7. Stir in the ricotta or cream cheese cut in small pieces.
8. Beat gently until it is incorporated.
9. While the mixer is working add the lemon zest and the orange juice.
10. Slowly slowly start pouring the semolina batter while the mixer is on.
11. Take a round springform with diameter 22cm / 8 in. butter it and flour it.
12. Pour the batter in the springform and bake until a knife comes clean and a nice golden color has formed on top.
13. Remove and let cool.
14. Loose the sides and place the dessert on a platter.
15. Dust caster sugar on top and serve.

Notes/ Σημειώσεις

Recipe adapted from several sources around the net including Il Cucchiaio d' Argento

3.5.3251

5.0 from 1 reviews

Μιλιάτσο

 

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Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Επιδόρπιο

Cuisine/ Κουζίνα: Ιταλική

Ingredients/ Συστατικά

• 120 γρ. λεπτό σιμιγδάλι
• 500 ml γάλα
• 175 γρ. ρικότα ή τυρί κρέμα
• 3 αυγά
• 150 γρ. ζάχαρη
• Χυμό από 1 πορτοκάλι
• Ξύσμα από 1 λεμόνι
• 30 γρ. Βούτυρο
• Άχνη ζάχαρη για το πασπάλισμα

Instructions/ Εκτέλεση

1. Προθερμαίνετε τον φούρνο στους 175°C.
2. Σε μια βαθιά κατσαρόλα ρίχνουμε γάλα και προσθέτουμε το βούτυρο και φέρνουμε σε ήπιο βρασμό.
3. Ρίχνουμε αργά το σιμιγδάλι ενώ ανακατεύουμε συνεχώς.
4. Όταν αρχίσει να δένει, σβήνουμε τη φωτιά και συνεχίζουμε να ανακατεύουμε για ένα λεπτό.
5. Το αφήνουμε στην άκρη.
6. Στο μίξερ προσθέτουμε τη ζάχαρη και τα αυγά και χτυπάμε μέχρι να αφρατέψουν και να σχηματιστεί ένα ανοιχτόχρωμο μείγμα.
7. Ρίχνουμε τη ρικότα ή το τυρί κρέμας σε μικρά κομμάτια.
8. Χτυπάμε απαλά μέχρι να ενσωματωθεί.
9. Ενώ το μίξερ λειτουργεί προσθέτουμε το ξύσμα λεμονιού και τον χυμό πορτοκαλιού.
10. Αργά αργά να αρχίζουμε να ρίχνουμε το μείγμα του σιμιγδαλιού ενώ το μίξερ είναι σε λειτουργία.
11. Βουτυρώνουμε και αλευρώνουμε ένα στρογγυλό ταψί με διάμετρο 22cm .
12. Ρίχνουμε το μείγμα στη φόρμα και ψήνουμε μέχρι το μαχαίρι να βγαίνει καθαρό και να σχηματιστεί ένα ωραίο χρυσαφί χρώμα στην κορυφή.
13. Αφαιρούμε από τον φούρνο και αφήνουμε να κρυώσει.
14. Βάζουμε το επιδόρπιο σε πιατέλα.
15. Πασπαλίζουμε με άχνη ζάχαρη από πάνω και σερβίρουμε.

Notes/ Σημειώσεις

Συνταγή προσαρμογή από διάφορα sites στο internet και από το Il Cucchiaio d' Argento

3.5.3251

The post Migliaccio appeared first on Culinary Flavors.