MY GREEK KITCHEN RULES
PANIYIRI 2016 GREEK COOKING DEMONSTRATIONS RECIPES
FEATURING RECIPES FROM OUR TRADITIONAL GREEK COOKING DEMONSTRATIONS
ARE YOU THE BEST GREEK COFFEE BARISTA IN BRISBANE? ENTER THE FREE GREEK COFFEE MAKING COMPETITION
WIN A GREEK COFFEE MAKER
SATURDAY 21ST MAY 2.00PM & 4.15PM
SUNDAY 22ND MAY 2.00PM LEVEL 1 - THE GREEK CLUB
STARRING CHANNEL 7 CELEBRITIES
2016 MKR FINALISTS ……. GIANNI & ZANA
2016 HOUSE RULES STARS……….LUKE & CODY Lovers of Greek coffee who know the difference between a sketo, a metrio and a glyko are invited to take part in the search for the maker of the best Greek coffee in Brisbane. It will be a mouth-watering duel with Greek coffee, sugar, water and a briki as your weapons of choice. Win great prizes and the ability to brag that you are the best briki barista in Brisbane!
2016 PANIYIRI TRADITIONAL GREEK COOKING DEMONSTRATIONS
21ST & 22ND MAY 2016 *FREE ENTRY* THE GREEK CLUB – LEVEL 1 [UPSTAIRS]
The word “Paniyiri” in Greek translates to coming together and is essentially about connecting with the things that really matter, family, friends, food, fun and your community. We look forward to once again sharing our wonderful heritage, culture and Hellenic Hospitality; please take the time to visit the Traditional Greek Cooking Demonstrations
Join us for the ultimate culinary adventure of Greece! A chance for cooking enthusiasts and Greek food lovers to experience cooking demonstrations by chefs, home cooks, and Channel 7 celebrities.
The Traditional Greek Cooking Demonstrations attract huge numbers through the door each year. This is the ultimate culinary adventure of Greece; the demonstrations are designed for lovers of food and cooking enthusiasts. It features cooking competitions, cooking demonstrations from renowned Greek chefs of Brisbane, Channel 7, food tastings and many more activities to entice the taste buds. Over the two days of cooking we present over 25 cooking demonstrations back to back and showcase local businesses and producers, this provides an excellent opportunity to display and market your business.
How to make a GREAT GREAT COFFEE
Greek coffee preparation has as many variations as there are Greeks. Some people swear by boiling the coffee three times and stirring only once. Others boil once and stir, stir, stir. No matter how you take it, this coffee is usually sipped slowly and paired with lively conversation.
Special equipment: You’ll need a briki, a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider toward the bottom so that the grounds fall to the bottom. Serve the coffee in demitasse cups that are about 2 ounces each. What to buy: Be sure to use Greek coffee, which is a light-roast coffee and is very finely ground. It can be found at most Greek grocers. INSTRUCTIONS
1. Using one of your demitasse cups as a 2-ounce measure, fill the briki with as many cups of cold water as cups of coffee you want to make. Add 1 heaping teaspoon of coffee grounds for each 2-ounce cup of coffee. Add granulated sugar, if desired: 1 teaspoon per demitasse cup for medium- sweet (metrios_) or 2 teaspoons per demitasse cup for sweet (glykys_). For an extra-strong- sweet cup (vari glykos or glykys vrastos), add 3 teaspoons sugar and 2 teaspoons coffee grounds per 2 ounces of water.
2. Heat over medium heat and stir just to incorporate the grounds and sugar. As the coffee heats, foam will rise. Be sure to hold onto the handle of the briki to keep it from falling over. When the foam nearly reaches the top, remove the briki from the heat and let it stand until the grounds have settled a bit, about 1 minute. Pour a little foam into each cup, then fill each cup, moving the briki up and down to help settle the grounds. Serve with a cold glass of water.
3. KALI OREXI SERVE WITH A GREEK SWEET
NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Saturday 21ST May, 2016 12:30 LITSA STILIANOS – INTRODUCTION – ENTERTAINING GREEK STYLE PHILOPTOCHOS SOCIETY OF ST GEORGE 1:00 ANTHONY KENTROTIS – CHEF RIZOGALO WITH LEMON FIGS AND WALNUTS 1:30 HELEN ZENIOU - HELEN’S EUROPEAN CUISINE LOUKOUMIA GRECIAN DELIGHT ROLLS WITH ORANGE BLOSSOM 2:00 GREEK COFFEE COMPETITION – GREAT PRIZES Judged by HOUSE RULES CONTESTANTS LUKE & CODY 2:15 ALIKI VAZANELLIS – BREAKING BREAD COOKBOOK SLOW ROASTED SHOULDER OF LAMB & TYROPITA 2:45 PARAS VASILIOU – CYPRIOT YOUTH OF BRISBANE OUR CYPRIOT KITCHEN COOKBOOK KEFTEDES & BOURKOURI SALAD 3:15 MY KITCHEN RULES 2016 FINALISTS Cooking Demonstration with GIANNI & ZANA 3.45 DESI CARLOS AND LISA PETERSON TWO GREEK GIRLS COOKING MEDITERRANEAN EATING-COOK - EAT-LIVE – MOUSSAKA 4:15 GREEK COFFEE COMPETITION – GREAT PRIZES Judged by 2016 MKR FINALISTS GIANNI & ZANA 4.30 ILIAS THE GREEK – SWEETS HANDMADE WITH LOVE GALAKTOBOUREKO 5.00 STEPHANIE JAMES & KATELYN MOURGINOS – VOULA’S KITCHEN PISTACHIO ROSE SEMOLINA CAKE 5.30 MARINA CAMPBELL – ASIA MINOR GREEK HISTORICAL SOCIETY FINE FOOD FARE – COOKBOOK – WARM CHICKPEA & SILVER BEET SALAD WITH SUMAC – KUNEFE – SWEET CHEESE SLICE
*Free Entry to WIN a Kitchen Aid Mix Master donated by Chez Nous Corporate Catering NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Sunday 22nd May, 2016 10.30 LITSA STILIANOS – INTRODUCTION – ENTERTAINING GREEK STYLE AUXILIARY OF ST GEORGE 11:00 ANTHONY GALIS – MORCO FRESH KOLOKITHOKEFTEDES – ZUCCHINI RISSOLES 11.30 STEPHANIE JAMES & KATELYN MOURGINOS – VOULA’S KITCHEN BAKLAVA ROLLS 12:00 ANTHONY KENTROTIS – CHEF RIZOGALO WITH LEMON FIGS AND WALNUTS 12:30 DESI CARLOS AND LISA PETERSON – TWO GREEK GIRLS COOKING MEDITERRANEAN EATING- COOK - EAT- LIVE – MOUSSAKA 1.00 JOCELYN HANCOCK – CAKE & BAKE HALVA AND ESPRESSO CHEESECAKE 1:30 ALIKI VAZANELLIS – BREAKING BREAD COOKBOOK SLOW ROASTED SHOULDER OF LAMB & TYROPITA 2.00 GREEK COFFEE COMPETITION JUDGED BY 2016 HOUSE RULES CONTESTANTS LUKE AND CODY 2.15 ILIAS THE GREEK – SWEETS HANDMADE WITH LOVE GALAKTOBOUREKO 2.45 EFFIE - THE GREEK GODDESS IN THE KITCHEN with IRENE CAYAS – GREEK ORTHODOX SOUTHSIDE PARISH LADIES AUXILIARY COOKBOOK – SOUTZOUKAKIA IN TOMATO SALSA 3.30 HELEN ZENIOU- HELEN’S EUROPEAN CUISINE LOUKOUMIA GRECIAN DELIGHT ROLLS WITH ORANGE BLOSSOM 4.00 MARY PARADISSIS – CYPRIOT YOUTH OF BRISBANE OUR CYPRIOT KITCHEN – KALOPRAMA – SEMOLINA CAKE 4.30 SIA ARISTIDOU & CHRYSTALLA TZANEROS – THERMOMIX FAYI COOKBOOK – HALVA – FOURNO -SEMOLINA CAKE 5.00 DRAWING OF RAFFLE PRIZES
*Free Entry to WIN a Kitchen Aid Mix Master donated by Chez Nous Corporate Catering
RIZOGALO WITH LEMON FIGS & WALNUTS
ANTHONY KENTROTIS
INGREDIENTS 100G ABORIO RICE 1.2L FULL CREAM MILD 2 TSP VANILLA PASTE OR EXTRACT 60G CASTOR SUGAR 80G CORNFLOUR WALNUT TUILLE 85G ICING SUGAR 50G PLAIN FLOUR 2 EGG WHITES 1 TSP VANILLA PASTE OR EXTRACT 50G MELTED BUTTER LEMON CURD 2 LEMONS JUICED 3 WHOLE EGGS 175G CASTOR SUGAR 2TBLS CORNFLOUR 20G MELTED BUTTER CARAMELISED FIGS 4 FIGS HONEY For the rizogalo: Place rice, milk and sugar in saucepan continue to stir on a medium to low heat until rice is cooked fold through the vanilla and thicken with cornflour set in the fridge.
For the Walnut Tuille: In a bowl place all ingredients, mix with a whisk till all combined set in fridge for 15min. Heat your oven to 220. Put 4tsp of the mixture spaced apart on the lined tray. Spread it a little, using the back of the spoon, sprinkle with the crushed walnuts then bake for 9-10 mins or until the edges start to brown. Once they come out let cool for 10sec and shape to any shape you like. Keep in airtight container.
For the Lemon Curd: Place all ingredients in a pot over a low heat keep stirring until nice and thick, place in fridge to cool completely
For the figs: Cut into wedges and place cut side down in a pan add honey and caramelise then cool in fridge.
FROM BREAKING BREAD ALIKI VAZANELLIS Slow roasted shoulder of lamb
In Greek cooking most dishes will be lemon based or tomato based. For this one I’ll do the lemon base, but you could use the tomato version as I have done with the lamb shanks. The shoulder takes a while to cook, but when done you should be able to pull meat off the bone with 2 forks.
Ingredients 1 lamb 10 cloves garlic—1 red onion 1/2 cup white wine 2 cups of water 2 lemons Salt & pepper Oregano or rosemary 1 carrot & 1 stalk celery Method 1) In the middle of a baking dish, thickly slice onion into 4 2) Cut carrot into thick slices and make a celery bed for shoulder to sit on 3) Make a few slits in shoulder and press garlic in 4) Leave rest whole in the pan 5) Salt & pepper your lamb, place over the bed 6) Sprinkle oregano, juice one lemon and pour over 7) Slice the other lemon and put in the roasting dish 8) Place the lamb in a hot oven 180 degrees for about an hour, then reduce to 120 degrees for another 30 mins or more if needed and cover with foil. 9) Spoon sauce over lamb occasionally. 10) Once done take out shoulder and squash all the vegies in the sauce, push through a sieve to make the sauce. 11) If needed thicken it with a little cornflower. But it should be fine as it is.
During cooking check if it needs water as it takes a while to cook, and it should evaporate. This meal is either done as a main, serve with lemon roasted potatoes. Or on warmed pita bread as a starter, or with chopped tomato and cucumber mini salad, flaked lamb and a spoon full of tzatziki.
Easy Tiropita in Pan FROM BREAKING BREAD ALIKI VAZANELLIS
Ingredients 450 g grated fetta cheese 250 g crumbed ricotta 1/2 cup parmesan 4 eggs whisked 1 cup fresh cream 1 cup soda water Filo pastry (Antoniou brand) 1/4 cinnamon 1/2 tsp. sugar
Method 1. Preheat oven to 180 2. Butter a baking dish 3. Layer a few sheets of pastry and butter them enough to just come over the sides of the tray 4. Mix cheeses and nutmeg 5. Take a sheet at a time, sprinkle with cheese mixture 6. Scrunch up pastry using both hands—one on each end, pick up and place it in the pan 7. Keep going until the pan is filled and all the cheese mixture is used up 8. It should be firmly packed 9. Beat the eggs and add cream and soda—then pour over filling 10. Tuck in the sides of pastry—around the pan 11. Bake in oven until golden brown
Slow Roasted Lamb on Pita & Salad Ingredients 1 slow roasted shoulder (see page….. 500g approx. pita bread Salad mix Ingredients 3 tomatoes, finely chopped 1 Lebanese cucumber, finely chopped 1 Spanish onion finely chopped 1 Bunch of finely chopped parsley Salt & pepper 1 tbsp. olive oil 1/2 tbsp. lemon juice 500g Tzatziki to serve (see page….. Method 1) Mix all ingredients 2) If not serving right away, leave marinade, salt & pepper till last Serves 6-8 as mezze with drinks
Tzatziki FROM BREAKING BREAD ALIKI VAZANELLIS
Ingredients 500g tub natural Greek yogurt One Large Lebanese cucumber (peeled and grated) 3 cloves of garlic 2 tbls olive oil 1 tbls of vinegar
Method Strain yogurt in a clean chux or muslin cloth (use a large sifter lines with muslin cloth place a bowl underneath) strain overnight if possible to get out as much liquid as possible. place grated cucumber also in a muslin squeeze out as much liquid as possible. place all ingredients in a bowl and mix gently.
KEFTEDES - CYPRIOT MEATBALLS
Ingredients
1 kg pork mince
2 brown onions, grated
1 cup parsley, finely chopped
4 potatoes, grated and liquid strained
2 eggs
3 tbsp. olive oil
1 tbsp. mint (dried or fresh)
¼ cup bread crumbs
1 tsp. cinnamon
Salt and pepper to season
Vegetable oil for deep frying
Method:
Mix all ingredients together in a large bowl and mix well until combined.
Heat oil in deep fryer.
Using 1 tbsp. of mixture roll into small meat balls.
Deep fry until golden brown.
BOURKOURI SALATA –
CYPRIOT CRACKED WHEAT SALAD
Ingredients
1 cup cracked burghul wheat
1 cup boiling water
1 bunch coriander, finely chopped
1 bunch parsley, finely chopped
3 roma tomatoes, finely diced
2 lebanese cucumber, diced
1 medium red onion, finely diced
DRESSING
1 lemon, juiced
½ cup olive oil
Salt and pepper to season
Method
Soak burghul wheat in boiling water for 30 minutes and set aside to cool.
Place coriander, parsley, tomatoes, cucumber in a large bowl and mix until ingredients are combined.
Add burghul wheat to the salad.
Dress with lemon juice and olive oil.
MOUSSAKA – EGGPLANT AND MINCE WITH BECHAMEL SAUCE
Ingredients EGGPLANT & MINCE 2 eggplants, sliced 600g extra lean beef mince 1 kg potatoes, peeled and sliced 2 medium onions, grated 4 cloves garlic, crushed 2 tbs extra virgin olive oil ½ cup white wine 400g tinned diced tomatoes, salt reduced 2 tbs tomato paste, reduced salt 2 bay leaves 1 cinnamon stick 1 tsp all spice 1 tsp beef stock powder, salt reduced Pinch of pepper
BÈCHAMEL SAUCE 2½ tbs extra virgin olive oil 2½ tbs plain flour Pinch of salt and pepper ¼ tsp nutmeg 1 cup low fat milk ⅓ cup extra light grated cheese ⅓ cup grated Method 1. Thinly slice potatoes and dry bake on baking paper in an oven at 180°C until potato is tender. Set aside. 2. In a large saucepan, sauté onion and garlic in 1 tablespoon of oil, until softened. Add mince and brown all over. 3. Once mince is brown, add wine, tomatoes, tomato paste, bay leaves, cinnamon stick, allspice, stock powder and pepper and simmer for a further 10 minutes. Remove bay leaves and cinnamon stick. 4. While this is simmering, thinly slice eggplants and place on a baking tray. Sprinkle the eggplant with a pinch of salt and brush the tops with the rest of the olive oil. Place the eggplant in a 180°C oven for approximately 10 minutes, or until brown. 5. In a baking dish, cover bottom of the dish with sliced potatoes, layer with eggplant and then mince. Continue layering in this order until all ingredients are used. 6. To prepare the béchamel sauce, heat oil in a saucepan and stir in flour. Cook on moderate heat for 3 minutes, constantly whisking. Whisk until the mixture is free of lumps. Gradually add the milk, stirring constantly until the mixture is completely blended and smooth. Simmer until sauce has thickened. Continue to stir. Bring to the boil. 7. Remove from heat. 8. Season with salt, pepper and nutmeg. Stir cheese into the béchamel sauce until an even, smooth consistency. 9. Pour over the top layer of eggplant in the baking dish. Bake in a moderate oven 180°C for 40 – 45 minutes or until
LOUKOUMA (TURKISH DELIGHT ROLLS WITH ORANGE BLOSSOM HELEN ZENIOU INGREDIENTS: 250g Unsalted Butter 300ml thickened Cream 20ml Vanilla Essence 5g Baking Powder 400g Plain Flour 200g cut into 8g pieces Turkish Delight 75ml Orange Blossom Water 25ml Water Icing Sugar for Dusting
METHOD: 1. Mix orange blossom and water in a spray bottle set aside 2. Mix butter, cream, together until they are creamed well. 3. Add Flour, Baking powder till combined to form dough 4. Rest the dough in cling film for 20 min in fridge 5. Roll out the dough till 5mm thick 6. Measure a 150mm strip and cut into triangles with a base of 80mm wide 7. Place a 8g piece of Turkish delight at the base of the triangle and roll up like a croissant 8. Place finished pastries on a baking sheet and bake @ 160c for 12-15m,in 9. When pastries are cooked spray with Orange blossom and water and cook. 10. After cooling dust with icing sugar. 11. Make 25 pastries
Galaktoboureko 600g milk 120g sugar orange rind 50g semolina (fine) 20g egg yolks - add after custard has cooled butter 1 packets antonio filo (12x top sheets & 10 bottom sheets) SYRUP 400g sugar 400g water 1x lemon juiced 1x orange rind (peeled) 1x cinnamon stick Galaktoboureko- instruction Combine milk sugar and rind in pots and bring (just) to boil add semolina and whisk well – turn off heat and allow to cool Combine eggs with sugar (whip) – add this to custard when it has cooled In large tray lay 10 sheets filo to base whilst buttering each sheet generously pour in custard mixture add 12 top sheets of filo
Bake at 160 d for 40 minutes pour prepared syrup @ 850 g per tray
PISTACHIO AND ROSE SEMOLINA CAKES STEPHANIE JAMES & KATELYN MOURGINOS
Revani is a moist and delicious semolina cake, flavoured with orange and sweetened with syrup. Our take on this classic Greek dessert features pistachio nuts and a rose icing. MAKES 20 | PREP TIME 15 MINS | COOKING TIME 30 MINS 1 cup semolina ¾ cup pistachios, roughly chopped 2 cups self-raising flour 1 tsp baking powder 1 tbsp lemon zest ¾ cup freshly squeezed orange juice 6 eggs 250g butter, softened ½ cup white sugar SYRUP 3 ½ cups water - 1 wedge lemon - 3 cups white sugar ICING 1 cup icing sugar, sifted - 1 tbsp boiling water - 2 tbsp rose water - Rose petals and roughly chopped pistachios, to garnish INSTRUCTIONS Preheat oven to 160°C. Grease and line two muffin trays / petite cake trays. Prepare syrup by bringing the sugar, water and lemon to the boil. Lower temperature and simmer for 1015 Minutes before removing from heat and allowing to cool to room temperature. Using an electric mixer, beat the butter and sugar at high speed until pale and creamy. Add the eggs one at a time, beating after each addition. Reduce the mixers speed and add lemon rind and orange juice. Add the flour, semolina and baking powder and mix until well combined. Stir through chopped pistachio nuts and transfer to baking dish. Bake for 25 - 30 minutes or until golden and cooked through. Remove from oven and pour the cooled syrup over the hot cakes. Cover and allow to absorb syrup before removing from baking dishes. To make the icing whisk the icing sugar, boiled water and rose water in a bowl. Add more water as necessary icing should be thick and glossy. Top cakes with a dollop of icing and sprinkle with rose petals and pistachios to garnish KUNEFE-KATAIFI WITH CHEESE AND SYRUP (KΟΥΝΕΦΕ) MARINA CAMPBELL
INGREDIENTS: FILLING: 4 cups(1kg) ricotta cheese ½ cup milk ½ cup heavy cream SYRUP: 3 cups cold water 3 cups sugar 2 tablespoons lemon juice 1piece of lemon rind (optional) 1 stick cinnamon (optional) TO ASSEMBLE KUNEFE: 1 packet Kataifi (shredded filo dough) ¾ cup unsalted clarified butter (see notes on page 63) 4 tablespoons rose water (or more to taste) 1 cup pistachio nuts, roasted and finely ground METHOD: Preheat Oven to 190oC/375oF. To make syrup, combine water, sugar and cinnamon (if using) in saucepan and boil for 5mins then lower heat and simmer, uncovered, for about 15mins. The syrup is ready when light yellow and when small amount dropped onto wooden surface is tacky when cool. Stir the lemon rind into the syrup and cool. To make filling, mix the cheese, milk and heavy cream together well. To assemble KUNEFE, brush inside of 25x38x5cm (approx.) baking dish all over with a little of the clarified butter. Separate the shredded dough in half by holding up and pulling apart. Spread half the dough evenly in the pan. Dip a wide pastry brush into butter and drizzle half the butter over the dough. Spread the filling over the pastry evenly. Place other half of shredded dough over Kunefe and gently press down all over. Drizzle remaining butter over the dough. Bake the Kunefe in centre of the preheated oven for 35mins, or until golden. Remove from oven and immediately pour over the rosewater, followed by the cooled syrup. Cover Kunefe and allow the pastry to absorb the syrup. Sprinkle with roasted ground pistachio nuts. Serve warm or cool to room temperature.
WARM CHICKPEA AND SILVERBEET SALAD WITH SUMAC (ΖΕΣΤΗ ΣΑΛΑΤΑ ΜΕ ΡΕΒΙΘIΑ, ΣΠΑΝΑΚΙ ΚAΙ ΣOΥΜΑΚ
MARINA CAMPBELL
INGREDIENTS:
250g dried chickpeas (see note) ½ cup (125ml) olive oil 1 onion, cut into wedges 2 tomatoes
1 teaspoon sugar ¼ teaspoon ground cinnamon 2 cloves garlic, chopped 1.5kg silver beet
3 tablespoons chopped fresh mint
2-3 tablespoons lemon juice 1½ tablespoons ground sumac (see glossary)
METHOD:
Place chickpeas in a large bowl, cover with water and leave to soak overnight. Drain and place in a large saucepan. Cover with water and bring to boil, simmer for 1¾hours, or until tender. Drain. If choosing canned chickpeas, rinse well with cold water and drain. Wash the silver beet and dry with paper towel. Trim the stems and shred the leaves. Stand in a colander until ready to add to pan.
Heat the oil in a frying pan, add the onion and cook over low heat for 3-4 minutes, or until soft and just starting to brown. Cut the tomatoes in half, remove the seeds and dice the flesh. Add the tomatoes to the pan with the sugar, cinnamon and garlic, and cook for 2-3 minutes, or until soft.
Add well drained, shredded silver beet to the tomato mixture in the fry pan..
Add the chickpeas and cook for 3-4 minutes, or until the silver beet wilts. Add the mint, lemon juice and sumac, season and cook for 1 minute. Serve immediately.
NOTE:
Chickpeas are also available in cans ready to use.
TURKISH DELIGHT FILLED BAKLAVA ROLLS STEPHANIE JAMES AND KATELYN MOURGINOS
TURKISH DELIGHT / CHOCOLATE FILLED BAKLAVA A new take on an old favourite, these bitesized treats are delicately rolled enclosing either a chocolate or turkish delight filling. MAKES 40 | PREP TIME 30 MINS | COOKING TIME 45 MINS 1 packet filo pastry 250g unsalted butter 500g chopped almonds ½ cup sugar ½ cup breadcrumbs 2 tspn ground cinnamon ½ tspn ground cloves 40 pieces of turkish delight / 2 cups of chopped chocolate for filling Extra chocolate and rose petals to garnish SYRUP 4.5 cups white sugar 3 cups water juice of half a lemon 1 cinnamon stick INSTRUCTIONS Preheat oven to 1 70°C. Combine almonds, sugar, breadcrumbs and spices to make nut mixture filling. Melt butter in saucepan over low heat. Prepare filo pastry by dividing into four equal portions, then cover with a damp towel. Take first portion and lay it landscape flat on bench. With a pastry brush, coat the top layer of filo pastry and turn upside down to join the layer below. Continue this process until each layer is glued together then coat the top layer with butter. Spread one cup of the nut mixture evenly over the bottom half of the filo pastry. At this point add either turkish delight or chocolate to fill. For turkish delight, take bitesized pieces and line lengthways along the edge of the filo pastry closest to you. Or sprinkle half a cup of chocolate aross nut mixture. Once you have added your desired filling, fold in edges and roll the filo pastry tightly away from you to form a log. Cut off the end pieces and then cut remainder into 10 equal size portions. Repeat this process with remaining filo pastry. Place upright in a baking tray allowing room between each one, then spoon melted butter over each roll. Transfer dish to oven and bake for approximately 45 minutes or until the pastry is golden. Make syrup by combining sugar and water in a saucepan and stir over medium heat until sugar dissolves. Add lemon juice, cinnamon stick and leon peel. Bring to the boil for 10 minutes or until syrup has thickened. Allow to cool. Remove baklava rolls from oven and pour over cooled syrup to thoroughly coat each roll. Leave to cool, then garnish with either drizzled chocolate or rose petals and serve
SOUTZOUKAKIA SMYRNEIKA (MEATBALLS IN TOMATO SALSA) GREEK ORTHODOX SOUTHSIDE PARISH LADIES AUXILIARY COOKBOOK IRENE CAYAS
INGREDIENTS: 1kg finely ground beef mince 1 clove garlic chopped 1 large onion chopped or grated 1 cup dry breadcrumbs 2 eggs 1 teas cumin 2 teas salt Pepper to taste ½ cup canned tomato 1 tables grated parm cheese parsley & mint to taste chopped flour for coating oil for frying SALSA 2 tab/sp oil 2 large onions grated or chopped 2 cloves garlic chopped 2 tablespoons tomato paste 2 large ripe tomatoes chopped or canned ½ cup red wine 1 bay leaf Salt and Pepper to taste & Pinch of sugar METHOD Place all ingredients in a bowl mix by hand Roll mixture into small elongated sausage shaped rolls Roll in flour & shallow fry, Drain on paper towel To make salsa heat oil in a saucepan & fry onion Add garlic & tomato paste stirring to form a paste Add tomatoes, wine, bay leaf, salt, pepper & sugar. Cover saucepan and allow to simmer for 30 min Add cooked Soutzoukakia to salsa and cook until heated Serve with rice or pasta
KALOPRAMA - SEMOLINA CAKE
FROM OUR CYPRIOT KITCHEN
MARY PARADISSIS
Ingredients CAKE 200g plain yoghurt 1 cup vegetable oil 1 cup sugar 3 tsp baking powder 1 tsp. vanilla sugar 4 eggs 2 cups of durum semolina ½ cup almonds, crushed 5 mastic crystals 2 tbsp. sugar SYRUP 3 cups sugar 1½ cup water 1 cinnamon stick 2 cloves ½ lemon, juiced 1 lemon slice Method: SYRUP Combine water, sugar, cinnamon, lemon juice and lemon slice in a saucepan. Cook on high for 6 minutes and remove from heat. Set aside to cool. CAKE Preheat oven to 160°C. Grind mastic cyrstals and 2 tbsp. sugar with a coffee grinder. Set aside. Beat the eggs, sugar and oil together in an electric mixer until all combined well and sugar is dissolved. Add baking powder, yoghurt, vanilla sugar and ground mastic into the electric mixer. Beat on low for 1 minute. Add the semolina and continue beating. Place mixture in a large baking dish and sprinkle top with almonds. Bake in oven for 20minutes. Remove cake from oven and using a sharp knife cut into pieces for serving. Place cake back into oven for 5 minutes. Once cake is cooked pour 500 mL syrup evenly on top of the cake. Allow syrup to soak through before serving.
Halva Fourno Semolina Cake Converted For Your Thermomix
Sia & Chrystalla convert traditional Greek recipes so they can be made in thermal cooking machines. Download more converted recipes from our website www.fayi.com.au and order our 1st cookbook – MEZZE
Makes: about 40 small pieces HALVA TIS KATSAROLAS (BOILED SEMOLINA CAKE) LITSA STILIANOS
INGREDIENTS:
1 cup olive oil or 250 grams butter 1/2 cup chopped almonds 2 cups coarse semolina 1/2 cup honey cinnamon - 1/2 teaspoon cloves - 1/2 teaspoon
SYRUP: 2 1/2 cups sugar 5 cups water cinnamon stick
NOTE : USE OIL INSTEAD OF BUTTER FOR FASTING KALI OREXI
METHOD Combine the sugar & water over heat. Bring to the boil & then simmer for about 10 minutes until it becomes light syrup. Leave to cool Place oil in a saucepan & heat until very hot Add semolina & almonds & stir through until semolina is golden brown & the almonds have roasted Take off heat & pour in the syrup & honey Stir thoroughly until thick Pour into a jelly mould or a large flat tray Leave to cool and set Can be served either warm or cold Sprinkle with cinnamon. (and almonds optional)
Roasted chopped almonds can be added
NAB NATIONAL AUSTRALIA BANK HELEN'S EUROPEAN CUISINE ILIAS THE GREEK SWEETS FARDOULIS CHOCOLATES MEGA CONTINENTAL FOODS VOULA’S KITCHEN THERMOMIX