January 21st, 2007 by admin
Ingredients
- 1/2 lb Sweet butter
- 4 Dried figs
- 1/2 cup Granulated sugar
- 1/3 cup Raisins
- 2 eggs
- 1 orange (grated rind only)
- 6 tb Cognac
- 1 cup Apricot jam
- 2 cups All-purpose flour (or more)
- 1 tb lemon juice (optional)
- 1/4 ts Salt
- 2 ts Cornstarch
- 1/2 ts Baking powder
- 1/3 cup orange juice
- 2 cups Stewed apricots
Method
Using an electric mixer, beat the butter until light and fluffy and gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the Cognac, beating thoroughly after each addition. Sift 2 cups of the flour with the salt and baking powder and add slowly to the batter, while beating on medium speed. Remove the beaters and finish by hand, adding only enough flour to make a soft dough. Knead. Cover and refrigerate for at least 30 minutes.
Meanwhile, slice the apricots into uniform pieces and place in an enameled pan. Soak the figs and raisins in the remaining Cognac until swollen, then mince and add to the apricots along with the orange rind, jam, and lemon juice and stir into the apricot mixture, then cook over medium heat until thick, stirring constantly with a wooden spoon. Cool.
Remove the dough from the refrigerator and set aside about one-third for the latticed top. Using your fingers (the dough will be too soft to roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch baking pan, pressing evenly about 1/4-inch up the sides. Pour the filling into the dough-lined pan.
Divide the remaining dough into walnut-sized balls and roll each ball into 1/2-inch strips. Using the strips, make a lattice over the top of the pastry. If using a glaze, beat the remaining egg white slightly with a fork and brush on the dough stips. Bake in a moderate oven (350 F) for 45 minutes, or until golden in color. Remove and cool in the pan on a rack. To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.
Note: You may prefer to use peaches and peach jam, strawberries and strawberry jam, and so on, instead of apricots; also diced candied peel adds a colorful note when substituting for figs; and slivered almonds may be added to the filling.
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Category: Greek Recipes, Pasta |
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January 21st, 2007 by admin
Greek: Αμυγδαλόπιτα
Season: All season
Ingredients
* 330 gr sugar
* 350 gr blanched almond kernel
* 440 gr hard tack
* 8 eggs
* Some brandy
* 1 spoon cinnamon
* 1 tspn baking powder
Method
Mix the almond kernel with the cinnamon. Seperate the egg yolks from the egg whites and beat the yolks with sugar. Add the brandy and the almond kernels and mix. Beat the egg whites to make a tight marengue and add the marengue to the mixture. Mix the hard tack with the baking powder and add it in the mixture. Beat the mixture well. Butter a cake tin and pour the mixture into it. Bake in moderate oven for 20 - 40 minutes.
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Category: Greek Dessert Recipes, Greek Recipes, Pastries/Desserts |
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January 21st, 2007 by admin
Greek: Αμυγδαλόπιτα
Season: All season
Ingredients
* 330 gr sugar
* 350 gr blanched almond kernel
* 440 gr hard tack
* 8 eggs
* Some brandy
* 1 spoon cinnamon
* 1 tspn baking powder
Method
Mix the almond kernel with the cinnamon. Seperate the egg yolks from the egg whites and beat the yolks with sugar. Add the brandy and the almond kernels and mix. Beat the egg whites to make a tight marengue and add the marengue to the mixture. Mix the hard tack with the baking powder and add it in the mixture. Beat the mixture well. Butter a cake tin and pour the mixture into it. Bake in moderate oven for 20 - 40 minutes.
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Category: Greek Dessert Recipes, Greek Recipes, Pastries/Desserts |
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January 21st, 2007 by admin
Greek: Μπαρμπούνια
Season: All season
Ingredients
- 6 small or 3 large red mullets, cleaned
- 2 handfuls of fresh herbs finely chopped (thyme, spearmint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.
- 3 soupspoons olive oil
- Juice of one lemon
- Salt and pepper
Method
Mix the herbs together with the oil, the lemon juice, the salt and pepper. Spread the mixture on the belly and the outside of the mullets. Line a pan with aluminum foil and put the fish on top. Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish. Sprinkle continuously with lemon juice. Grill until the flesh easily comes away from the bone. Serve immediately with bread and green salad.
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Category: Fish, Greek Recipes |
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January 21st, 2007 by admin
Greek: Αρχαίες τσιπούρες με τυρί και λάδι
Serves / Yields: 4 persons
Season: All season
Ingredients
- 1 ½ kg gilt - head bream fish
- 225 gr pecorino romano cheese
- 3 spoons olive oil
- 1 tea spoon salt
- 1 tea spoon cumin
Method
Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 - 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 - 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.
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Category: Fish, Greek Recipes |
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