Combine together and sift well flour and cornstarch.
In a big bowl beat to stiff picks the egg whites gradually add the sugar and beat until very thick and glossy.
While the mixer is busy beating up those eggs and sugar, prepare one 26 cm spring-form by greasing it with butter and dusting it with four. Preheat the oven to 170°C.
Add eggs yolks as well as vanilla and slowly until incorporated.
Spoon half the flour mixture into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise. Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour.
Spread it out into the spring-form evenly using the spatula. Bake for 30 minutes at 170°C or until done (toothpick test).
Remove from the oven and place on a grid to cool down.
In the meantime prepare the coffee brush combining well all the ingredients until the sugar is dissolved.
Combine all the ingredients for the cream with an electric mixer.
Place the top layer upside down on your cake-plate. Brush half of the coffee mixture and spread with a spatula more or less one quarter of the cream. Grate some dark chocolate on the surface of the cream. Repeat with the second layer, coffee, cream and chocolate.
To finish place the bottom layer (upside down) on the top, spread another quarter of cream and dust with the chocolate. Place the remaining cream into a small plastic bag, cut the tip and pipette the cream to decorate the cake.
Place into the fridge for at least 4 hours before serving.
It’s pumpkin time and this recipe is an easy way for a tasty recipe and yummy dessert.
I used fresh pumpkin from the garden, which I previously baked und the microwave (10 minutes at max) and blended after cooling down.
How to prepare caramel sauce directly into the mold; Preheat oven to 200°C. Lightly grease your mold with butter. Scatter 50 g brown sugar to the baking dish and 2 tablespoons butter spreading evenly. Place in the oven until you see it begins to turn lightly darker. Remove from the oven and whisk shortly. Return to the oven and continue to bake a few minutes until a brown color is reached (be careful, do not burn it). Let cool in the mold.
In Thailand you will find many different versions of this popular dish, which turned into one of the most favourite dishes for travellers.
Weekday recipe with wow effect!
This recipe may serve you as a suggestion.
I love crunchy ingredients, for this reason I opted to set aside the cashew and the roasted onions and combine them to the chicken just before serving. On the other hand the chicken turned out very soft and incredible delicious.
A few ideas of possible additions: roasted broccoli florets, bok choy, peas, oyster sauce (for the sauce) and orange juice.
100 g almond flour (I grinded 100 g unpeeled almonds)
100 g margarine
1 pinch salt
1 teaspoon vanilla powder (or to taste)
6-8 medium red apples (or 12 small apples), quantity to be adapted
4 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
500 g milk
40 g cornstarch
70 g sugar
1 teaspoon vanilla powder ( or to taste)
Combine the ingredients for the crust in bowl until a dough is formed. Place the dough in the fridge to rest for a while.
Cut apples in quarters and core them. Make very thin slices using a sharp knife or a mandolin.
Once all apples have been sliced, add sugar, cinnamon and lemon juice. Stir well and let sit.
Preheat the oven to 175°C (340 °F).
Grease a 12-inch (30 centimeter) tart pan and dust with it with flour. Roll out the dough using some cornstarch (this make it much easier to roll it out) and line it in the pan.
Place the pan in the middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon (I pressed the puffed up areas also during the baking time). Place the tin on a wire rack and cool completely.
In a medium sauce pan heat the milk until it begins to simmer. Meanwhile, in a medium bowl whisk together the eggs, the sugar, vanilla and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook at low heat, stirring until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Remove from the heat and whisk from time to time while cooling down in order to keep it smooth and no “peel” will be formed).
Now it’s time to make apple slices pliable. For this place them in the microwave for about 2-3 minutes. Place in a plate to cool down.
Remove crust form the pan and place it on a serving plate. Fill it with the cooled down (or at least lukewarm) custard.
Place the apple slices in with overlapping ends in order to form flowers. If you are working with medium apples you may prepare the roses in your hands and place them on the custard. In my case, with very small apples, I placed each slice directly on the custard. Reserved the juice witch will be produced for brushing.
Bake in the preheated oven at 175°C (340 °F) for about 20 minutes. Quickly brush the apples with the reserved juice and bake for other 10-15 minutes until the edges of the apples begins to turn golden.
Remove from the oven and place on a grid to cool down.
Serving suggestion: dust with powdered sugar before serving.
Fronds are those cute frilly light green leafy things attached to the stalks that grow out of a fennel bulb. They look like fresh dill, and they have a light taste similar to aniseeds. I grow fennels in my garden especially for these, I add this to spinach or chard to make the Greek kaltzunias (little small pies) and to attract butterflies in my garden. If you buy fennel with these, don’t throw these away and if you do not need them at the moment, freeze them! If you do not get them, then replace them with tinny fennel bulb slices.
The origin of fennel and orange salad is not completely known, but it may have its roots in the Arab world and come to Europe after the invasions of Spain and. The orange salad was created as a poor dish (wild fennel can be found at the border of many roads) and it doesn’t require cooking. Today, the fennel and orange salad is known all over the world and it is served as an appetizer/salad or as a final dish after an important meal.
I love to collect fennel fronds if traveling in Greece in Early spring, the same period as oranges get ripe.
In this recipe I completed the ingredients with avocado for its soft texture and the taste which combines well with citrus, In addition a roasted pine nuts give a welcome crunchy texture.
For the dressing I opted for some white balsamic vinegar flavoured with honey and Dijon mustard.
Green salad leaves to cover the bottom and the sides of the serving bowl, washed
2 ripe but firm avocados (reserve some slices for decoration drizzled with lemon juice)
1 tablespoon lemon juice
2 oranges peeled and diced (make a few slices and reserve for decoration)
2-4 tablespoons fennel fronds, chopped (reserve some for the topping)
2-4 tablespoons green onions slices (reserve some for the topping)
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
4 tablespoons olive oil
2 teaspoons honey
Salt and pepper to taste
2 tablespoons pine nuts, lightly roasted
Arrange the green salad in the bowl.
Peel and slice the first avocado, place then in another bowl and sprinkle with the lemon juice and toss well with your hands. Peel and slice the second avocado add this to the first and gently again toss them together.
Add the other ingredients for the salad over the avocados.
Combine well the ingredients for the dressing.
Pour the dressing over the salad and very gently toss them together.
Place the mixture over the arranged salad leaves, decorate with the reserved avocado and orange slices and sprinkle with the herbs and the pine nuts
ماست و خیار Mast-o-khiar is a delicious, cooling and very popular Persian dish that is served with most meals. You will find the combination of yogurt and cucumbers in Greece (Tsatziki), but also in many other Balkan and Arabic countries and as well from Turkey to India (Raita).
The use of rose petals (fresh or dried) and rosewater for cooking was popular all over the Middle East and spread to Europe during the Middle Ages. However rosewater had been replaced by vanilla once world exploration had been brought from America to Europe.
About 20 years ago we planted in our garden a very strong scented white and red striped rose, since then its petals had been used in our cooking for several sweet recipes and we prepared hundreds of rose jam jars.
The basic ingredients for Mast-o-Khiar are yogurt, cucumber, mint, rose petals, salt and garlic. Other herbs can be added as well as chopped walnuts and raisins.
Tip: skip the cucumber for a delicious sauce for salad.
Wild greens constitute one of the greatest capital of Cretan cuisine. No one knows exactly how many different species of plants are used for human consumption and helped these people to survive during wars and occupation times. I read that more than 120 herbs from the coastal zones to the higher mountain regions have been identified and counted.
Picking wild greens is a very enjoyable activity and the prepared meals are super healthy food!
For this recipe I used self-seeded Swiss chard form last year who is sprouting here and there in my vegetable garden. A great gift form the nature.
For the “Cretan” flavourful taste, I added mint and dill and some feta.
Usually these greens pies are prepared in the oven and the dough used for this is the filo.
One of the specialties of Sfakia are the “Sfakianopites”: round flat pies filled with local mizithra cheese, pan-fried (without oil or butter) and then, served with a generous drizzle of Cretan honey.
For this pies I used the technique of the sfakianopites and worked very well.
½ cup sourdough starter (or ¼ cup water + ¼cup flour + 1/4 teaspoon dry yeast)
1 cup water
3 cups flour
1 tablespoon salt
300 greens (I used the green part of Swiss chards)
2 tablespoons olive oil
1 medium onion, finely chopped
3 spring onions, finely chopped, tender green part as well
3 tablespoons cup finely chopped fresh spearmint
2 tablespoons finely chopped dill
200 g crumbled feta
Salt and pepper to taste
Combine the sourdough starter with the water and the first cup of flour for the first rising into a big bowl, cover and let sit until spongy. The time depends of the kind of yeast (if using sourdough starter often I combine them the evening before or early in the morning) and the temperature.
Add the the other two cups of flour and the salt for the second rising knead shortly and let lit for about 20 minutes. Now knead again until smooth. I perform this step directly in the bowl using a dough spatula and folding over the bread until done. Let rise a few hour until doubled. During this time prepare the filling.
Wash the greens and drain very well. Then slice them.
Heat the oil and fry the onion until translucent. Add the greens and cook stirring from time to time until the liquid is almost adsorbed.
Add the herbs and combine well.
Add the feta and season to taste with salt and pepper. Place on in a bowl to cool down.
When the dough is soft, divide it into 6 pieces. Make 6 portions of filling. Note: you may make also more pieces/portions and make smaller pitas.
Roll out the dough to the size of about 15 cm on a well-floured surface. Place the filling on it and carefully close the filling into the dough trying to exclude as much air as possible.
Dust well with flour and slowly roll this out to the desired size. I made round of about 25 cm. Do not staple them, but place them on a well-floured surface until cooking time. Best if you would in team and somebody helps you the roast the pitas while you roll them out.
Heat a skillet and roast dry on both sides until browned. Note: We decided to cook them on the open fire.
Serve if warm with yogurt sauce.
Leftovers may be kept in the fried for a few day or be frozen.
Grease and dust with flour a 24-26 cm (9-10 inches) round cake pan. (Springform).
Sift together in a bowl the dry ingredient (flour, baking powder and salt).
In a large mixing bowl (or food processor), cream the butter, then slowly add the sugar, blending well. Add the eggs one at a time, beating well after each is added.
In another bowl, mix together the orange juice & zest.
Add this orange mixture spoon by spoon to the butter/sugar/egg mixture beating constantly.
Step by step add the dry mixture until well incorporated.
Pour the batter into the prepared cake mold bake for 40-45 minutes or until through (I recommend the toothpick test).
Cool in the pans on a wire rack for about 15 minutes, then remove from the pans and cool completely.
Slice the cake into 2 layers.
For the frosting, melt the butter, then combine it with the orange juice and the zest, beating well. Slowly add the powdered sugar and beat well until smooth.
Place the bottom cake layer on a serving plate and using, using about 1/3 of the frosting, frost the first layer. Put the second layer upside right on the first layer. Frost the top and the sides of the cake, or only the top allowing some of the frosting to run down the sides.