|Made 16 August 2010.|
Monday, December 28, 2009
Sunday, December 27, 2009
The picture above gives you an idea of how the resulting breakfast turned out. I used untoasted muesli in the crumble topping and I was easy on the butter.
Here's the real recipe:
350g rhubarb chopped into 5cm lengths
500g strawberries, hulled and halved
1T plain flour
50g caster sugar
120g untoasted muesli
25g plain flour
55g caster sugar
100g cold butter, cut into small pieces
Serve with thick greek yoghurt
We didn't have any yoghurt, so that' probably why this was more like a dessert than a breakfast treat.
I used loads of fresh cherries, fresh lychees and fresh strawberries that we had on Christmas day.
Preheat the oven to 200C. Place the chopped fruit into a baking dish. I used my blue pyrex pie dish. I just love the blue colour - such a greek. Sprinkle with the flour and sugar and toss to combine. Bake for 10 minutes.
Sprinkle the topping over the fruit mixture and bake for 30 minutes until golden brown and bubbling. Serve with thick Greek yoghurt. Today this recipe took 20 minutes to cook and we relished it without yoghurt. Mmmm.
Preparing the fruit took 20 minutes and I wore disposable gloves, so I would have cherry stains on my hands. DH made me a latte while cooking, so I have lots of energy to keep cooking and not deviate and eat other stuff while cooking.
The beauty of this dish is that it's something that kids will eat and the grandparents will eat even if they are sensitive to spicy foods.
If you're health conscious, omit the cheese sauce and just use a thick tomato sauce.
- mince sauce
- cheese sauce
- Assemble and then either store in the freezer or bake and then serve.
Preheat oven to moderate 180C.Mince sauce:
2 Tablespoons Olive oil
1 large onion, finely chopped
2 Tablespoons dry white wine (optional)
1 can tomato puree or 400 grams home made tomato puree
1 Tablespoon parsely chopped finely
2 Tablespoons mint chopped finely
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
- Heat oil in pan
- Add onions and mince. Stir over high heat for 10 minutes or until well browned and all liquid has evapourated.
- Add wine, tomatoe puree, herbs, cinnamon, pepper and bring to boil.
- Reduce heat, simmer, covered for 20 minutes and stir occasionally.
- Remove lid and simmer for 10 minutes.
90 grams butter
1/3 cup plain flour 2 cups milk (skim is ok as is soy)
2 eggs lightly beaten (omit this if you're watching your cholesterol)
2/3 cup grated cheese (any cheese is ok, from ricotta to kaseri)
- Heat butter in small pan, then add flour.
- Stir over low heat for 2 minutes.
- Add milk gradually and stir until smooth. Use a whisk or if you have sore hands, get out the electrical beater - or your husband (he he).
- Stir the cheese sauce over medium heat 5 minutes or until mixture boils and thickens.
- Cook for 1 minute, remove from heat. That's it if you are not adding eggs and cheese.
- Add eggs and cheese.
- Beat until smooth.
- Place half the pasta on the bottom of the baking dish.
- Then add mince layer.
- Place remaining pasta in the baking dish but leave room for the sauce. If you haven't added cheese and eggs, the sauce will filter into the pasta layer, but this is still as tasty option.
- Place final layer - cheese sauce. Try to leave some room in the dish for the sauce and mince to bubble away as it cooks. Hungry yet?
Here are the left overs from my last attempt.
Sunday, July 5, 2009
2 1/2 cups sesame seeds
2 1/2 cups peanuts
1 cup honey
1 cup sugar
- Toast the peanuts and sesame seeds on separate trays.
- Boil the honey, sugar and salt in a saucepan for 20 minutes. Careful not to burn yourself or the mixture.
- Remove from heat.
- Stir the sesame seeds and peanuts into the mixture for 2 minutes.
- Pour the mixture into a sponge cake tin or other small sided tray.
- With a sharp knife, trace the cutting marks along the mixture and allow to cool in the fridge.
- Store in an airtight container away from heat.
Saturday, May 30, 2009
- Grease a quiche dish
- Mix the quiche ingredients first
- Add the filling of your choice
- Pour into greased quiche dish
- Add grated cheese on top
- Bake in a moderate oven for 1 hour.
- Soften butter in a bowl. Beat well.
- Add sifted icing sugar and beat until fluffy. The product should be lighter than when you began.
- Add egg yolk and beat thoroughly.
- Sift flour and baking powder.
- Add to butter mixture.
- Add chopped almonds and sprinkle lightly with whiskey. Emphasis on lightly.
- Knead well and form into long biscuit shapes.
- Place on a baking tray and cook in a moderate oven for 15 minutes.
- Once they are golden brown, take them out to cool and dust with icing sugar.
- Place the syrup ingredients in a saucepan.
- On a low heat, stir until the syrup forms.
- Allow to cool and then start on the cake.
- Mix the dry ingredients in a bowl, then add the wet ingredients.
- Place in a round tin.
- Bake in a moderate oven.
- Check after 20 minutes.
- Bake until golden.
- Pour the cold syrup over the warm cake slowly.
- Spread the syrup over the cake and watch it glisten.
Thursday, April 16, 2009
Flaounes are the Easter currency. You take these with you when you visit friends and relatives during this time of the year. I am officially on my 'p' licence when it comes to Greek Easter treats.
Here's a simple recipe from my cuz:
3 1/2 blocks haloumi
1 kg tasty cheese
15 double yoke eggs if possible or 15 single
3/4 - 1 cup sultanas optional
fresh mint cinnamon
mehlepi and mastiha (check with your deli for these spices)
2-3 teaspoons baking powder
1 cup semolina
15g (3 packets) beer yeast mixed with warm milk
add 3 eggs into yeast after 10 minutes
Mix dry stuff first then wet leave mixture for a couple of hours
3 kilos S/R flour
2 blocks unsalted butter,
mix together in 1/2 cup of milk
add 1 sachet of yeast,
1 teaspoon salt
1/2 teaspoon sugar
add to dough knead add warm water as needed
leave mixture for a few hours before making