The result is awesome: juicy, tender, fresh and melting in the mouth!
This recipe could be regarded as basic recipe (my recipe is already a variation on the Eryn’s one); you may add cinnamon, cardamom, grated lemon peel, nutmeg, brandy, amaretto or what you wish! Have fun and enjoy this delicious healthy cake.
In the original recipe it was suggested to add 100 mL water, but I omitted this as I wanted to be sure that the cake would set enough.
Prepare these savory small breads in advance and freeze them. You will need only 2 minutes in a preheated oven and you have something special to serve as appetizer, as side for a meal or simply for a snack. They will be very much appreciated!
Variation: Add some oregano to the dough or top the swirls with sesame seeds
100 g sourdough starter (or 50 g water + 50 g flour + 1/4 teaspoon dried yeast)
1 cups water
2 cups white flour
1 cups black flour or any whole kind of flour
1 teaspoon salt
1/2 cup black olives, pitted and chopped
Olive oil (optional)
The evening before combine well the starter, water, flours and salt. Knead about 5 minutes. Place in a bowl, cover and let rise in a warm place overnight.
The next morning the dough should have risen, stretch it to a rectangle of about 50 to 30 cm on a well-floured surface.
Distribute the olives on the dough leaving 5 cm of the long border free. Roll it so that you get a long (50 cm) roll and slice it into 2 cm think swirls. Place the pieces on a baking tray. Brush with olive oil if you like.
Let rise again in a warm place (this took me about 1 hour, but it depends on the temperature and the kind of yeast).
Bake in a preheated oven for about 15 minutes until golden brown.
Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.
2 veal shanks of about 350-400 g each (you may also use beef shanks)
2 tablespoon flour
1 tablespoon olive oil
1 tablespoon butter
2 small golden onions, sliced
100 ml white wine
1 small rosemary spring
2 cups chicken or beef broth, more if necessary
For the gremolata
1 tablespoon olive oil (optional)
1 big or 2 small garlic cloves finely chopped
1 tablespoon chopped parsley
Lemon zest of half lemon
Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked.
Dust the meat with flour.
Heat the butter and the olive oil in a large skillet over medium heat. Add onion, fry gently, and stir until softened, about 5 minutes. Drain the onions and set them aside.
Add veal shanks; cook until browned, 3 to 5 minutes per side. Add the reversed onions. Pour in white wine and simmer until reduced, about 5 minutes.
Add the rosemary and pour in 1 cup the stock. Simmer and add gradually the second cup of broth, stirring between gently. Reduce heat to medium-low, cover, and cook, turning the shanks occasionally, until tender, about 55 minutes. If necessary, add more stock or water. Adjust the taste with salt and pepper, as you like. If you used beef, you will have to cook it longer until you see the meat is soft enough. When the meat is almost done place the meat aside on a plate and sieve (press the sauce well through) the sauce; return the meat to the skillet as well as the drained sauce; all some water only if it is really nessary.
If you do not like raw garlic, fry it gently in a small skillet.
Sprinkle garlic, parsley and lemon zest over the meat, some should be added to the sauce. Cover and cook until flavors combine, about 5 minutes.
Note: during the cooking time, take you time for the risotto.
This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.
liquor soaked chocolate covered cherries or Maraschino cherries
For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.
This is my variation of the “dancing chicken” recipe on a beer tin. As we have wine in our house and plenty of fresh rosemary in the garden, we decided to change the recipe and prepare it with Mediterranean ingredients.
This fantastic cooking method allows the skin of the chicken to roast without being soaked by the liquid; at the same time, the wine in the can inserted into the belly of the chicken will keep the meat moist, tender and very aromatic.
Phaistos, or more correctly the Minoan Palace of Phaistos, is located in the Messara Plain in south-central Crete about km from Matala.Phaistos is “Φαιστός” in Greek and you may find it also written as Phaestos, Faistos or Festos.
Phaistos is one of the most important archaeological sites in Crete and a visit to this place is recommended as it is much more quite than Knossos and the location is unique.
Cretan spring is fantastic as the unique flora and the variety of wunderful flowers which color intensity is more than stunning.
Here some information about Phaistos and after this two Wikiloc trails, the first one inside of the archaeological place and the second on the hill over the Minoan palace.