Μελομακάρονα

ΥΛΙΚΑ

• 250 ml ελαιόλαδο
• 125 ml σπορέλαιο
• 125 ml χυμό πορτοκαλιού
• 65 γρ ζάχαρη
• 1 κγ μαγειρική σόδα
• ξύσμα 1 πορτοκαλιού
• ½ κγ κανέλα, προαιρετικά
• ¼ κγ γαρύφαλλο σκόνη, προαιρετικά
• 750 – 800 γρ αλεύρι μαλακό
• 40 γρ καρύδια

Για το σιρόπι:

• 230 γρ ζάχαρη
• 250 ml νερό
• 125 ml μέλι
• 1 ξυλάκι κανέλα
• λίγη φλούδα πορτοκαλιού

Για το γαρνίρισμα:

• 200 γρ χοντροκομμένα καρύδια
• ½ κγ κανέλα
• ¼ κγ γαρύφαλλο σκόνη

ΕΚΤΕΛΕΣΗ

1. Σε ένα μπολ ρίχνω το ελαιόλαδο και το σπορέλαιο.
2. Στο ποτήρι με το χυμό πορτοκαλιού, διαλύω τη σόδα, ανακατεύω να αφρίσει πάνω από το μπολ και το προσθέτω στο μείγμα μαζί με τη ζάχαρη, το ξύσμα πορτοκαλιού και τα αρωματικά (κανέλα, γαρύφαλλο) αν τα επιθυμώ.
3. Σταδιακά ρίχνω το αλεύρι μέχρι η ζύμη να μπορεί να πλάθεται.
4. Δημιουργώ μπάλες που στη συνέχεια πλάθω σε οβάλ σχήμα.
5. Κάθε ένα το βάζω πάνω στη ξύστρα, στη μέση τοποθετώ από ¼ του καρυδιού και το γυρίζω κλείνοντας μέσα του τον ξηρό καρπό.
6. Συνεχίζω όμοια με όλη τη ζύμη και τα τοποθετώ σε λαδόκολλα στο ταψί.
7. Ψήνω στους 180*C στις αντιστάσεις, στο φούρνο για 25 περίπου λεπτά.
8. Τα βγάζω από το φούρνο και τα αφήνω να κρυώσουν τελείως.
9. Ετοιμάζω το σιρόπι βάζοντας σε ένα κατσαρολάκι τη ζάχαρη, το νερό, την κανέλα και τη φλούδα πορτοκαλιού να βράσουν για 2 λεπτά. Βγάζω από τη φωτιά και προσθέτω το μέλι ανακατεύοντας για να λιώσει και να ενσωματωθεί.
10. Με μια τρυπητή κουτάλα βυθίζω τα μελομακάρονα στο ζεστό σιρόπι για μισό λεπτό, τα βγάζω, στραγγίζω και τα αφήνω στη λαδόκολλα. Αν το σιρόπι αρχίζει να κρυώσει το ζεσταίνω στην πιο χαμηλή φωτιά (1).
11. Αφού σιροπιάσω όλα τα μελομακάρονα τα πασπαλίζω με κανελογαρύφαλλο που έχω αναμείξει και χοντροκομμένα καρύδια.
12. Αν δεν καταναλωθούν άμεσα, τα αποθηκεύω σε κλειστό δοχείο.

Πηγη

Christmas Honey Cookies-Melomakarona

 Ingredients

For syrup:

• 500 ml water
• 800 g granulated sugar
• 150 g honey
• 3 cinnamon sticks
• 3 whole cloves
• 1 orange, cut in half

 1st mixture:

• 400 ml orange juice
• 400 ml sunflower oil
• 180 ml olive oil
• 50 g caster sugar
• ½ teaspoon ground cloves
• 2-3 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• grated zest of 2 oranges

2nd mixture:

• 1 kilo all-purpose flour
• 200 g fine semolina

Method

These amazingly aromatic little cakes are a traditional Greek Christmas sweet…called "Melomakarona". Your house will be filled with aromas of orange, honey, cinnamon and cloves… Each bite is so deliciously Christmassy…it will become an instant personal favorite!
For the syrup:

• Boil all of the ingredients for the syrup, apart from honey, until sugar melts. Remove from heat. Add the honey and mix till combined.
• let syrup cool for 3-4 hours. It must be cold by the time the cookies come out from the oven.
• You can prepare the syrup from the day before...

For the cookies:

• Preheat the oven to 190* C (370*F) Fan.
• To make the cookies, you need to prepare 2 separate mixtures.
• For the first mixture, add all of the ingredients in a large bowl. Mix, using a hand whisk.
• In a separate bowl, add all of the ingredients for the second mixture.
• Combine the first and second mixture.
• Mix by hand, very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle.
• Mold cookie dough into oval shapes, 3-4 cm in long, 30 g each. Try to keep them as similar as possible.
• Bake for about 20-25 minutes, until they are crunchy and dark golden brown.
• As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
• Allow them to drain on a wire rack.
• Drizzle with honey and chopped walnuts.

Tip

Be careful not to overwork the cookie dough because the oil may start to seep out and then they won’t turn out crispy! The orange used for the syrup should a whole fresh orange, cut in half!  

Ταξιδεύοντας Με την Κουζίνα, Νέα Αγχίαλος,Μαγνησίας

Ταξιδεύοντας Με την Κουζίνα, "Φάρσαλα"

Ταξιδεύοντας Με την Κουζίνα, Συκή, Νότιο Πήλιο

Ταξιδεύοντας Με την Κουζίνα, Προμύρη,Νότιο Πήλιο

Baklava

Ingredients

• 500 g phyllo dough
• 400 g butter, melted
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 400 g walnuts (or 200 g walnuts and 200 g almonds)
• 50 g breadcrumbs

For syrup:

• 600 g granulated sugar
• 400 ml water
• 60 g corn syrup
• 1 cinnamon stick
• 3 whole cloves
• 1 whole orange cut in half

Method

Baklava is a rich, buttery sweet pastry consisting of many layers of crunchy phyllo, filled with chopped nuts and sweetened with an aromatic syrup. It is absolutely delicious!

• Preheat oven to 150* C (300* F) Fan.
• To make the syrup, place a pot over high heat and add the sugar, water, corn syrup, cinnamon stick, cloves and orange.
• Bring the mixture to a boil and stir. As soon as the sugar melts, remove from heat and set aside to cool completely.
• The syrup needs to be cool when poured over the hot baklava. Discard orange halves before using.
• To make the filling, beat the walnuts, breadcrumbs, ground cinnamon and ground cloves in a food processor, until they are broken down. Do not finely grind. Transfer filling to a bowl.
• Generously brush a 35x25 cm baking pan with butter.
• Position it in front of you so that the long side is directly in front of you.
• Begin spreading the phyllo dough in to the pan to create the bottom crust.
• Carefully spread the first sheet of phyllo dough in to the pan, making sure it covers 2/3 of the pan and letting the long ends hang over the edges of the pan. Gently press down on the phyllo with your hands to spread it out nicely all the way to the corners of the pan.
• Repeat the same process with the second sheet of phyllo dough, only this time start spreading it on the other side of the pan, slightly covering the first sheet.
• Drizzle the phyllo with butter, DO NOT brush butter directly onto it. This will make the phyllo turn out much crunchier.
• Spread the third sheet of phyllo dough directly over the first two sheets, making it fit nicely in the pan all the way to the edges.
• Sprinkle about a handful of filling over them.
• Spread the fourth sheet of phyllo dough, directly in to the pan, just like the previous one, making sure it is covering the filling.
• Drizzle with butter.
• Sprinkle a handful of filling over it.
• Add another sheet of phyllo dough, placing the two top corners of the phyllo at the top corners of the pan and letting the other end hang over the pan, directly in front of you.
• Drizzle with butter.
• Sprinkle a handful of filling over it.
• Add another sheet of phyllo dough, this time placing the two top corners of the phyllo at the bottom corners of the pan, that are directly in front of you and letting the other end hang over the pan, which is away from you.
• Drizzle with butter.
• Sprinkle with another handful of filling over it.
• Repeat the same process with all but 3 of the remaining sheets of phyllo dough, which will be used to make the top crust. Make sure you add all of the filling!
• Fold the overhanging ends of the phyllo over and drizzle with butter.
• Add 2 of the 3 remaining sheets of phyllo folded in half, to fit nicely and exactly in the pan without any ends hanging over. Drizzle each one with butter.
• Spread the final sheet nicely over the top, covering the whole pan.
• Carefully use your brush to tuck it in all around the sides of the baklava, creating a nice top layer.
• Add all of the remaining butter over the top and you can now brush it over the phyllo dough.
• Refrigerate for 20 minutes to chill.
• When ready, remove and score the top with a sharp knife, creating diamond shaped pieces. Do not score all the way down.
• Bake for 2-2 ½ hours until golden and super crunchy.
• When the baklava is ready, remove from oven and immediately pour the cooled syrup over it.
• Set it aside to soak up all of the syrup and cool.
• When ready, cut into pieces and serve.

An other version of Spanakopita from the Ikaria Island !!!!

When Diane Kochilas said we were making phyllo, I confess I was intimidated. But as Kochilas taught me, although “phyllo” means “leaf,” that leaf need not be the paper-thin type we’re accustomed to seeing in flaky Middle Eastern pastries. It may be, as it is here, a thin but readily made dough, rich in olive oil, smooth to the touch and easy to handle.

Kochilas’s father is Greek, but she was born in New York and now divides her time among Athens, where she has primarily lived since 1992; the island of Ikaria, where she runs a cooking school; and Manhattan. It’s mostly thanks to her 10 books that I know a bit about cooking Greek food.

In her Athens kitchen this past fall, Kochilas and I made hortopita, essentially a massive pile of mixed greens, herbs, leek and winter squash, all encased in the phyllo. It’s a bit of work, to be sure, but Kochilas has codified the process so that it’s straightforward, and the results are both delicious and impressive.

We got together because I had asked her how to make strapatsada, a simple dish of eggs scrambled into grated tomatoes with which I’d become enamored. But this was a flimsy excuse, because she could (and did) describe how to make the dish in five minutes. And so we tackled the pie.

Kochilas’s counter was half-covered in greens, one of which I’d never seen (Mediterranean hartwort, which I’ll probably never see again); the others — sorrel, chard, wild fennel, chervil and others — are more common. But hortopita began, and for many people continues, as a collection of wild greens gathered from their gardens or surrounding hills; whatever you find is what you use. “Any combination of sweet (as in not bitter) leafy greens and aromatic herbs will work,” Kochilas said, “except basil, which Greeks never use in pies. The more the merrier.” But to me, chard and chervil are standouts. Otherwise, think of the ingredient list here as a suggestion; you want a big pile of greens and herbs. Gathering them is a bigger challenge than making the phyllo, which, with this recipe, shouldn’t be intimidating at all.This terrific recipe for a massive pile of mixed greens, herbs, leek and winter squash, all encased in homemade phyllo dough, came to The Times from the noted Greek-born food writer and cooking instructor Diane Kochilas, with whom Mark Bittman cooked in her Athens apartment. It’s a bit of work, to be sure, but Kochilas has codified the process so that it’s straightforward, and the results are both delicious and impressive. It's important to note that the phyllo dough created here need not be the extremely thin version we see in pastries, but rather a reasonably thin and easily worked dough rich in olive oil. It seems daunting. It is not.
It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we’re used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she’s not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It’s delicious.

For the Phyllo

Ingredients

• 3 ½ to 4 ½ cups finely ground durum semolina
• 1 scant teaspoon salt
• 1 ¼ cups water
• ½ cup extra-virgin olive oil, plus more for the bowl
• 1 tablespoon red-wine vinegar or lemon juice

Preparation

1. In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt. Add the water, olive oil and vinegar or lemon juice. Mix on low speed for 3 minutes, then increase speed to medium. Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant. The whole mixing process should take about 10 to 12 minutes.
2. Transfer the dough to an oiled bowl. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using. (If it’s frozen, first defrost in the refrigerator.)

For the Pie

Ingredients

• 2 pounds pumpkin or butternut squash, peeled, seeded and shredded
• Coarse sea salt
• 1 bunch Swiss chard (preferably green stemmed)
• ½ pound flat-leaf spinach
• 1 bunch sweet sorrel
• 1 bunch Mediterranean hartwort, about 1 1/2 cups, chopped
• 1 bunch chervil, about 1 1/2 cups chopped
• 1 ½ cups snipped fresh dill
• 3 bunches wild fennel, leaves only, about 2 1/2 cups chopped
• 1 small bunch parsley, chopped
• 1 small bunch fresh oregano, chopped
• 1 small bunch mint leaves, chopped
• 1 cup extra-virgin olive oil
• 1 leek, tough greens trimmed and discarded, whites rinsed well and chopped
• 2 red onions, finely chopped
• 1 recipe for homemade phyllo, at room temperature and divided into four equal-size balls
• Flour for rolling out the pastry

Preparation

1. Put the pumpkin in a colander, salt lightly and toss. Weight the pumpkin with a plate and weights (some canned food will do), and drain for about an hour. Trim, wash, drain and coarsely chop the greens and herbs.
2. Preheat the oven to 350. Squeeze the pumpkin to get rid of as much liquid as possible. Heat 2 tablespoons olive oil in a large skillet (or wide pot), and cook the pumpkin until it wilts and most or all of its liquid has evaporated. Transfer to a large bowl.
3. Wipe the skillet clean, and heat 2 tablespoons of olive oil in it; cook down the leek and onions, stirring, until wilted. Transfer to the bowl with the pumpkin.
4. Heat another 2 tablespoons of oil in the skillet, and wilt the chard and spinach; add to the bowl. Add the remaining greens and herbs to the bowl, and season to taste with a generous amount of salt and a little pepper. Reserve 8 tablespoons of olive oil; stir what remains into the greens mixture.
5. Lightly oil a 15-inch round pan or a shallow, rectangular roasting or sheet pan (16 inches by 12 inches). Roll out the first dough ball on a lightly floured surface, using the shape of your pan as the guide. For round pans, roll out to a circle about 18 inches in diameter; for rectangular pans, roll out to a rectangle about 3 inches larger than the perimeter of the pan. Place the dough inside, leaving about 2 inches hanging over the edge. Brush with two tablespoons of olive oil. Repeat with the second piece of dough. Brush that too with olive oil. Spread the filling evenly over the phyllo.
6. Repeat the rolling process for the third sheet, placing it over the filling and pressing down gently. Brush with olive oil. Finally, roll out the last piece of dough to a slightly smaller piece, and place it over the surface of the pie. Join and fold in the bottom and top overhanging dough, rolling it around the perimeter of the pan to form a pretty rim. Brush the top of the pie generously with olive oil. Score into serving pieces (do not cut through to the bottom).
7. Place in the center rack of the oven, and bake for about 40 to 50 minutes, or until the pastry is golden and crisp and the pie pulls away from the perimeter of the pan. Remove, cool in the pan and serve warm or at room temperature.

ΚΙΧΙ - Στριφτή Σπανακοτυροπιτα

Λουκουμαδες

TRADITIONAL GREEK EASTER BREAD (TSOUREKI PASCHALINO)

 

THIS EASTER BREAD IS FOR EASTER SUNDAY MORNING AFTER THE RESURRECTION . IT SYMBOLIZES THE HOLLY TRINITY, AND THE RED EGGS SYMBOLIZE THE BLOOD SHED BY JESUS CHRIST. IDEAL FOR THE HOLLY WEEK. (NOTE) INSTEAD OF LEMON ZEST ORANGE CAN BE USED OR BOTH.

Greek Easter Eggs

Χαλβας Φαρσαλων