This is a traditional Roman (Italian) dish which can be severved as appetizer or as a side dish.
Now, that we are approaching the spring and in southern Countries the spring is already there, artichokes appear in the shops and I really don’t want to miss them!
The kind used for this preparation is called “Mammole”, they are quite big sized artichokes and the leaves are rounded shaped.
The mint used for this dish is usually the “mentuccia romana”, in my case I used Turkish mint in my garden, from which I can find some leaves even in winter. I think that the Greek mint (diosmos) would fit also perfectly; for this preparation I would avoid pepper mint, chocolate mint or mint kinds intended for drinks or cocktails. Spearmint would be good as well.
I prepared 3 artichokes, but give you the recipe for 4 of them.
In a small bowl combine the herbs and the garlic, add ½-teaspoon salt and 2 tablespoons olive oil.
To clean the artichokes prepare some lemony water (using the juice of half lemon) and rub your and with some lemon as well in order to prevent blackening.
Remove the outside leaves which appear woody and without pulp. Peal the stem and cut it but leave a small piece. If the remaining stems appears soft, do not discard them, but add it to the preparation.
Cut the top of the artichokes (depending on the size, about 4 cm). Open the center of the artichokes and remove the filaments with spoon, a knife or better with the vegetable carving instrument. Place the artichokes in the lemony water; this will prevent them from darkening.
Open the artichokes with your fingers and stuff them with the prepared herbs mixture.
Place the artichokes head side down in pot where they can fit tightly. Add the stems.
Pour the remaining olive oil and the water.
Cover and simmer for about 30 minutes, open the lid and let reduce the liquid.
This year I did not prepare Christmas cookies, but know I really wished to prepare something special, something from my town (Basel, Switzerland) where it is popular in bakeries and even grocery stores.
I’ve already prepared Leckerli, or better in Swiss German “Läckerli” or “Läggerli”, several times, but it was long time ago as I prepared them. Once I also used this recipe to build a cute gingerbread house.
This year I’ve revised my old recipe and I’ve decided to propose these cookies into small bites for longer pleasure. I love to take one, let turn soft in the mouth and then melt!
These cookies are dense, quite dry and wonderfully flavored with honey (I used the honey of our bees!), spices, citrus and almonds. They are something like “hard gingerbread” combined with candied fruits; no candied ginger is included in this traditional recipe. You are free to add some if you wish!
Basler Läckerli date back to the 15th century as they were created at the time of the Basel Council (1431 to 1449) to sustain the assembled church dignitaries. The word “Läkerli” comes from “lecker” ant it meas “delicious” in German and “-li” is a diminutive suffix in the Swiss-German language.
In a heavy pot, bring honey with sugar to boil. Remove from the heat.
Add all the other ingredients except flour and baking powder. Mix well.
Add half of the flour and stir to combine the hand mixer provided with dough hooks. Now add the rest of the flour and the baking powder, work with the hooks until well combined and the dough does not stick to the finger (be careful, it is hot). If necessary, add more flour.
Turn the dough on a well-floured working surface and knead well.
Sprinkle the dough with flour (in this way the dough will not stick on the rolling pin) and roll it out the dough out on parchment foil placed directly in the baking try. It should be about 6 mm thick. As the dough is very hard, it is easier if somebody helps you to hold the tray and the parchment foil.
Let sit for at least one hour or best overnight.
Bake for 15-18 minutes at 220°C in a preheated oven (or 200°C if using a convection oven).
In the meanwhile, prepare the glaze: heat sugar with water until the sugar is melt, let simmer until the syrup turns thick and you see that at the borders of the pot the first crystals begins to form (this takes about five minutes).
Remove from the oven and immediately cut the dough (I used the pizza cutter) rectangular pieces of about 3,5X5 cm (for the standard size) or, as in my case if you prefer into 1,5X1,5cm bites.
Brush the still warm Läckerli with the hot glaze. At this point, the syrup should built crystals and a wonderful white shining cover will glaze the Läckerli.
As soon as the glaze is turning white, separate the Läckerli again, let cool down and dry out completely.
Store in airtight container up to 6 month.
Glaze (Modern variation): this replace the step “7” above!
250 g powdered sugar
2 tablespoons water
2 tablespoons “Kirsch”
In while the cookies are in the oven, combine powdered sugar with water and Kirsch. If necessary, add one more tablespoon Kirsch (or water). Stir until well-combined and very thick.
Each year we grow some pumpkin on or compost and just before the winter comes we collect them and we keep the in the cold cellar for the winter.
A few days ago, we needed some salad or veggies to complete or dinner but one of my guest had a dental surgery and only soft ingredients could be considered. At once, I remembered my pumpkin and I imagined that this would be perfect for this purpose.
I’ve also thought a lot about the way to serve this and how I can transform this in a very special dish.
This had be great in taste and appealing for the eye!
From another recipe (that at that moment I could not find again) I remembered a wonderful dressing which I loved so much and which could be used for this recipe.
The topping is crunchy, and except of the guest who had some dental problems, the caramelized nuts would add taste and texture to the melt in the mouth pumping slices.
For the arrangement I found some mini bowls (in effect candle holders! ) and I began to arrange the slices in the small dishes like flowers. I’ve placed the remaining slices in a separate bowl; after pouring the dressing over them I waited for my guests!
We didn’t expect so much success with this, the remaining had gone quickly and probably I’ve could have made the double quantity!
At the end, the remaining sauce at the bottom of the dish had been enjoyed with some homemade rustic bread.
I will make this again for sure many times!
Roasted Pumpkin Salad with Lime and Herbs Dressing
1 teaspoon fresh thyme leaves or winter savoury (winter savoury is my choice as I have this in the garden), finely chopped
1 teaspoon fresh mint leaves, finely chopped
1 teaspoon honey
Salt (about 1/2 teaspoon) and pepper to taste
50 g sugar
1 tablespoon lime juice
50 g walnuts or pecan,
1 pinch chili powder
1 big pinch salt
Additional olive oil, to taste
Peel the pumpkin, remove the seeds and cut into ½ cm slices.
Place the slices in a big bowl and toss with olive oil.
Arrange the slices in a baking tray overlapping them slightly.
Bake in a preheated oven at 180°C until the pumpkin is soft and the borders begins to turn brown. This takes about 20-30 minutes.
Remove from the heat and set aside.
In the meanwhile combine all the ingredients for the dressing
Heat slowly the sugar with lime juice in small non-sticky skillet until sugar melts and it begins to take color. Add nuts, chili powder and salt stirring to coat them well. Let roast for 1 minute. Pour the mixture on a baking sheet and let cool down completely. After this time, chop to 1/2 cm pieces.
Pour the dressing over the pumpkin or place the pumpkin into single portions dishes and pour the dressing over them. Let marinate at least 30 minutes.
Just before serving, drizzle some more olive oil and sprinkle with the caramelized nuts. Serve with a slice of rustic bread
A few years ago on Crete a Greek friend offered us this wonderful cake and she gently shared her recipe. I still had the notes and finally now I decided to write this in my blog. Her recipe is a sugar-reduced one, as most of the recipes requires double quantity of syrup, I also noticed that she reduced the fat of the cream adding beaten egg white. If you don’t feel safe eating raw eggs please skip it or double the cream quantity!
Perhaps you noticed that the name “Ekmek Kataifi” doesn’t sound Greek: historical this recipe was a bread pudding, created during the Ottoman empire and served during the Ramadan time combined with kaimak (a creamy cheese similar to mascarpone).
Note: sometimes you in Turkish shops you can buy already roasted kataifi in the shape of a round cake; in this cake skip the first two steps.
Ekmek Kataifi – Greek Pastry Topped with Custard and Whipped Cream
1 egg white, from very fresh egg (skip and double the quantity of heavy cream if preferred)
2 tablespoons powdered sugar
roasted slivered almonds or pistachios, for serving
8 candied cherries (optional)
Preheat the oven to 160 °C.
To begin making the base. Make the Kataifi pastry as fluffy as possible; spread it on the Springform (of about 24 cm) and brush with the melted butter. Toast the Kataifi strands until golden brown, this takes about 30-40 minutes.
In the meanwhile, prepare the syrup by boiling the sugar with the water in a small saucepan for about 5 minutes. You can also add some mastic powder. Remove from the heat and stir in the lemon juice and spoon the hot syrup over the toasted pastry base.
Combine semolina, cornstarch and half of the sugar in small bowl; whisk in egg yolks and a few tablespoons of cold milk; whisk to remove any lumps. In another pot (or simply in the microwave) heat the milk with the rest of the sugar. Before this comes to boil, remove this from the heat and add it to the egg mixture stirring constantly; Place the saucepan over medium heat and let the cream thicken, stirring constantly. Remove from the heat and let cool down until lukewarm.
Spread the custard evenly over Kataifi. Let it cool to room temperature, cover with cling film and put in the fridge. Leave best overnight as so that the tastes will bind better.
Make the whipped cream just before serving: in a clean bowl beat egg white into stiff peaks, add sugar and beat again until glossy. In another bowl, preferably chilled, beat chilled cream. Gently fold beaten egg whites into the whipped cream and spread over the cold cream.
Sprinkle with roasted slivered almonds, top with cherry and serve best with a cup of real Greek coffee!
I hope you know quinces, if not, I wish you get some and try to prepare this divine preparation which can be prepared in advance and which can be part of menu in both sweet and savory winter dishes in the coming festive days.
“Dulce de membrillo” or simply “membrillo” (Spanish name of quince paste or quince cheese) is a sweet, sticky, very thick jelly made with quinces, and is a typical dessert eaten with cheese in Spain (as the name), but it is also wonderful served for breakfast on toasted bread.
This year we got a very mild autumn and until now, the temperature did not reach the freezing point.
At the beginning of October, we collected most of the quinces, but some of them were too high for the harvest. This week the last quinces fall down, I collected them, and I knew I had to preserve them as soon as possible.
I remembered that I have already prepared quince paste, but this time I wanted to use less sugar and add more lemon flavor. I also decided to blend them only after turn reddish; it is easier for me to reduce the liquid in this way.
As membrillo contains a lot of sugar, it may be kept in the fridge for a long time. However, as I in my recipe I reduced the quantity of sugar, I suggest to keep it well wrapped in the fridge for about 2 weeks, if you want to keep it longer, I suggest to freeze it.
Place the sugar in a heavy pot add grated lemon zest, the juice of the lemon and the water. Stir. Place the pot to very low heat.
Immediately peal the first quince, remove the cored and dice them. Add the prepared quince to the sugar mix and stir. Continue to prepare the quinces add them one by one to the mixture. You will see that the quinces will release their liquid-
Let this simmer slowly stirring form time to time to reduce the liquid; don’t let it stick and burn at the bottom. Most of the quinces will turn mush and after about 1 to 1½ hours, the mixture will begin to turn orange-reddish.
When the liquid is mostly reduced, turn it to puree using the hand blender.
Continue cooking stirring frequently with a wooden spatula, until the paste becomes very thick and has a deep orange color.
There several ways to check if the paste is ready to be poured in the molds:
Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon.
The mixture is thick enough to hold the spoon upright
The paste should easily come off from the sides of the pan.
The paste is thick enough if you are able to see the base of the pan when you draw the wooden spoon through the mixture.
Scrape the paste into your prepared tin (I use simply clear foil) and level the top. I also used silicon molds, which worked perfectly for this. Leave to set for at least a day in a warm place, then wrap and store airtight in the fridge.
1 tablespoon Cognac, Brandy, Amaretto, Rum or Grand Marnier
1 tablespoon finely grated
50 g cocoa powder
Combine place the cream in a heatproof bowl and set it over a pan of simmering water. Make sure the water does not touch the bottom of the bowl.
When the cream is warm add the chocolate and stir the mixture over the heat until just melted and smooth.
Remove the bowl from the heat, place it in a cold-water bath, and whisk in the champagne.
Pour the mixture on a tray prepared with parchment paper, spread to a square of a thickness of about 1 to 1 1/2 cm. Refrigerate for at least 8 hours or until set.
Warm a knife in hot water, dry it off. Cut the block to make squares or rectangles of about 1-2 cm. Save the trimmings for yourself!
Place the sifted cocoa powder in a bowl. Carefully toss each cube cocoa powder.
If serving the same day, arrange the truffles on a plate and store in the fridge until serving. Take them out of the fridge a little bit before serving to take the chill off. Truffles can also be stored in an airtight container for up to one week.
Almost one year ago, I thought I should try to prepare these cute, decorative and elegant pearls, which would give a special taste and wonderful look to many salads as well as dishes.
The balls in the pictures where made with white balsamic vinegar which I infused with basil.
You can use any vinegar, with different taste; if you want, you may also buy a ready-made infused vinegar. To preserve the ball, place them in small jars covered with more of liquid, which you used to produce them.
If you want to produce more drops, work with placing the container of the oil an iced bath!
100 ml balsamic vinegar (any colours, infused if you like)
1 cup of oil
First, place the oil in a high container in the freezer. The container should be high enough, as you will drop the vinegar in it! A jar of about 400 ml is perfect.
Place the vinegar in a small sauce pot, add the agar and stir well
Heat the vinegar mixture stirring constantly.
As soon it comes to boil, remove from the heat and let cool down a little bit ( to about 75°C).
Drop the vinegar using a syringe or other dropper into the oil. I tried to produce drops of the same size and I found out that it works better if I let drop them from about 20 height; let them drop moving the syringe over the all surface of the oil.
When you have finish to drop, sieve the pearls from the oil (you may use the oil for another lot) and then gently rinse under current water.
Use for decorating salads, starters and even desserts.
4 tablespoons fresh parsley, coriander or dill chopped
salt and pepper to taste
Trim the stems off the okra, and place in a large bowl. Add the vinegar, toss and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly. Place these in an oven safe baking mold.
Preheat the oven at 180°C.
In the meantime heat the oil in a skillet, add onion, garlic and red peppers. Fry until fragrant. Combine water and tomato paste. Add this to the skillet as well as the tomatoes and orange zest. Heat thoroughly. Add herbs and adjust salt and pepper.
Pour the sauce over the okra, cover with foil or lid and place it for 1 hour and 30 min in the oven. The last 15 min remove the lid to allow the food to get a bit of color.
An extraordinary warm autumn permitted to our figs three to produce the send bath fresh fruits and add in this way rich genuine ingredients to our table.
Inspired by the oriental kitchen I created this dish and I’ve already reproduced a second time for the pleasure of my family.
The figs three is still producing figs, and it’s already late October. For this recipe I’ve also prepared a few small jars of preserved figs, so that this dish will be among the Christmas delish again.
Note: There are two fig seasons a year – a smaller harvest in early summer and a larger harvest in late summer to early fall. At our latitudes, we expect the first harvest in summer (where here it is the main harvest) and sometimes, if we have a warm autumn, we get the second harvest end of September to October; this is a big gift it it happens!
8 medium sized figs, peeled and cut into quarters (here you may also use preserved figs)
1/2 cup water or better white wine
2 rosemary springs
1 thyme spring
Salt and pepper to taste
Fresh figs, washed cut into flowers
1 short rosemary spring
Preheat the oven to 250°C
Place the potatoes in your baking mold; add the oil, sprinkle with salt and place in the oven. Bake for about 45 minutes or until you see that the skin turns light roasted and the potatoes are done (check with the point of a knife).
In the meantime, fry onion, garlic and ginger until fragrant, add the chicken pieces and fry until roasted. Don’t let burn the onion mixture.
Add the balsamic vinegar and the figs. Cook until figs are lightly caramelized, add the water or the wine and stir to dissolve the fond.
Add the herbs, and adjust with salt and pepper. Let simmer slowly (if necessary add more liquid). When potatoes are ready, add the chicken-figs mixture to the potatoes.
Arrange the figs for the topping and bake until figs are warm. Place the reserved rosemary spring over the dish and serve immediately.