During my walk through the garden I noticed that the fist wine leaves were almost big enough to be used for one of my favourite Greek dishes: dolmadakias (diminutives of dolmades)! Now in early spring the leaves are very light, tender and even if even still small, I decided to try to make this without meat (lamb or beef
As the same times I had some asparagus on hand, I decided to prepare also the egg-lemons sauce, which is perfect for both preparations!
Usually for this recipe, we use pine nuts, but as did not have such of them just now at home, I decided to uses some previously roasted pumpkin seeds; and WOW! This was real great!
I collected only about 30 leaves about 10-12 cm wide (yes real small, but tender!) and these made 3-4 cm sized dolamadakias.
Note: this dish often served lukewarm and the lemon leaves would taste even better the next day.
30 young tender fresh grape leaves (double the filling and the sauce if you have big leaves), washed and stem removed
4 tablespoons olive oil
1 small onion
½ cup rice
1 cup vegetal broth (or simply the hot water you used to prepare the leaves + salt)
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill, copped
2 tablespoons, chopped roasted pine nuts (or roasted pumpkin seeds)
Salt and pepper to taste
1 lemon, juice of
1/2 lemon, grated peel of
1 cup water (I used drained liquid form the stuffed leaves + the blanching water for the leaves)
1 tablespoon cornstarch
2 tablespoons olive oil
Salt and pepper to taste
Additional lemon juice
Bring about 1 liter of water to boil and place the leaves in hot water. Drain the leaves after 3 minutes (preserve one cup of water). Set aside and don’t discard the water.
Fry the onion in the oil just until translucent, add the rice and the broth. Reduce to simmer.
Add the herbs and seed, cook until the water is adsorbed for about 6-8 minutes, the rice will not be cooked through, but this just fine. Adjust salt and pepper to taste.
Place a small amount of this filling (about 1 teaspoon or more if the leaves are big) on the backside of the leaf near the stem and then close it. For this step, I first fold the left and right side of the leaf toward the center and I roll it up starting from the side of the stem (like the spring rolls).
Place one tablespoon of olive oil on the bottom of you pot, and then place the stuffed leaves one by one, near each other, opening side down so that they don’t move. If you have more leaves you some leaves to cover the bottom of the pot or (even better) a few thin sliced potatoes (addition to your meal)!
Try to make two layers of the leaves in the pot (size depends on the leaves and the pot!)
Grate le lemon zest, set aside; juice the lemon and set this aside as well.
Place parts of the peel or additional lemon slices over the stuffed leaves, cover with the water (add to the water previously salt to taste), add about 1 third of the lemon juice as well.
Cover with a small plate the stuffed leaves, so that they don’t move while cooking. Cover with the lid and simmer for about 40 minutes (adding some more water if needed). Drain out the liquid and use it for the sauce.
If you have rice leftovers, cook them in a small saucepot with water as a risotto until done.
For the egg-lemon sauce blend together the egg, the lemon juice the lemon zest, the drained liquid from the stuffed leaves, the cornstarch and the olive oil.
Very slowly heat the sauce in a small saucepot until it thickens (do not let it boil but add more water if needed). Adjust salt and pepper. If you need add more lemon juice to taste.
Silicon molds for muffins or other shapes (each for about 100 ml content)
2 egg yolks
60 g sugar
4 tablespoons amaretto liqueur
4 egg whites or 1/2 cup heavy cream
Serving suggestion (to taste)
Shaved chocolate (white or dark chocolate)
250 g strawberries
Amaretto liqueur to taste
Heavy cream (whipped) to taste
Place the chopped white chocolate in a small plastic bag and close it tightly with a knot.
Hold the bag over the knot and dip the part with the chocolate for 2 seconds in hot water. Take out and knead the bag with the chocolate with your fingers, dip very shortly again and knead. Repeat until completely dissolved.
Drizzle the white chocolate on the sides of the molds. Place in the freezer for 30 minutes.
Melt dark chocolate in a bowl over a pot of hot water stirring constantly until dissolved. Remove from the heat. Brush the sides and the bottom of the mold using a food-safe paintbrush with the dark chocolate taking care not to damage the white chocolate decoration. If needed prepare more melted dark chocolate to make the cups walls thicker.
Place in the fridge to cool down and to set completely.
Gently remove the cups from the molds and place them in chilled place
Beat egg yolk in a heatproof bowl with about 40 g of sugar until fluffy.
Add the amaretto and place the bowl over a pot of boiling water; take care that only the steam and not water gets in contact with the bowl.
As soon as the zabaglione begins to rise place the bowl over in vessel with cold water and stir from time to time until cooled down. Place in the fridge
As soon as the zabaglione is cold, beat the egg whites to stiff peaks (or the heavy cream) add the sugar and beat until glossy. If using the heavy cream do not overbeat!
Gently fold the beaten egg whites (or heavy cream) under the zabaglione.
Fill the mousse in the chocolate cups and refrigerate (for a chilled mousse) or freeze for at least 2 hours (for ice-cream mousse) or until needed. Best use the same day.
Prepare shaved chocolate
Arrange sliced strawberries in single plates, spoons some amaretto over them.
Place the filled chocolate cups in the plate near the strawberries.
Our delicious oranges from Crete (the best I know!) inspired me to prepare homemade candied orange zest and since then I am using them for different recipes.
Just before Easter, I prepare my “Colomba” again (Easter Italian Dove Cake) and this week these easier version perfect for breakfast and for giveaway!
In recipe I mentioned the soft candied orange zest; I made it at home boiling the cleaned orange peels (after easting the orange first) in water, throwing away most of the liquid and adding the sugar (same weight as the zest). I’ve boiled until the water was evaporated and the zest quite dry but still soft. I spread it on a baking tray and the next day I sliced it and placed it in small jars. In order to prevent mold, I placed the closed jars in a pot with boiling water (covering half of the height of the jars) and after simmering for at least 30 minutes, switched of the heat and waited until cooled down in the pot. This is not the conventional way to prepare the zest, but it’s easy for me and I love to have this wonderful ingredient ready to be used.
If you don’t make the candied orange zest yourself, I suggest soften it for a few hours in little hot water prior use.
We know that not everybody has his culture of sourdough, for this reason a placed the alternative directly in the ingredients!
1/2 cup sourdough starter (100% hydration), alternative: 1/4 cup + 1/4 cup flour + 1 teaspoon instant yeast
1 cup water
1 cup flour
1 orange grated zest
1 teaspoon salt
1/4 cup melted butter (for the dough)
1/4 cup sugar
1 egg, lightly beaten
3 cups flour
1/2 cup of soft candied orange zest (best if made at home)
Additional flour for rolling out
6 tablespoons melted butter for brushing
3 tablespoons hot water
3 tablespoons sugar for clear glaze
Combine in a big bowl the sourdough starter, stir well, add the first cup of flour and stir well again. Cover and place in a war warm place to rise (I use the oven with only light on). The best temperature is around 26-27°C.
When the mixture is foaming add the orange zest, salt, the first 1/4 cup of butter, the sugar, and the egg. Stir well. Mix together 3 cups of four with the orange zest and add them to the dough. Stir and knead until well combined. You may stir/knead with the dough spatula in the bowl or use the kneading machine. The dough should result wet but not too sticky. If necessary, add some more flour.
Cover and let rise until doubled in a warm place (see above).
Divide the dough into two portions. Roll out the first portion onto a floured surface to the size of about 50 to 40 cm. Brush with 3 tablespoons of melted butter and roll the dough form the longer side. Now you have cylinder about 50 cm long. Cut the cylinder into 2.5 cm slices and place each one in a prepared muffin mold (I use silicone ones so I don’t need to prepare the surface). Repeat the same with the second part of the dough.
Place a heat-resistant bowl of warm water into the oven and place the molds in the oven to rise. Depending on your yeast/sourdough and the temperature, this takes 1 hour to a few hours!
Let rise until they rise (I let them rise until three fold volume!) and preheat the oven to 170°C (let the bowl in the oven.
For the glaze combine the hot water with the sugar and stir until the sugar almost completely melted. Gently brush the risen brioches.
It is super easy to prepare a decadent and excellent chocolate mousse. This basic recipe can be adapted to many liquor of your choice, but I found the combination of chocolate, amaretto and orange superlative especially if you have good quality oranges (I used Cretan oranges! ).
You may prepare the mousse the day before, but the quality of the eggs is very important and for safety reason I recommend not to keep this too long in the fridge. Depending on where you live and on the quality of the eggs you get, you should opt for the best safest quality and work properly (salmonella are not in the egg, but on the shell!) and if necessary buy pasteurized eggs.
If you are in the hurry, you may use ready-made whipped cream instead.
In my life I have prepared nachos only once ( Nachos de Camarones) and my family asked me to make some more.
This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.
The combination were done quite quickly and the result delicious.
I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!
I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!