Stewed cherry with chocolate mousse

June 27th, 2014 § 0

It is cherry season in Aegean region.

June is the peak season for harvesting cherries and the markets are full of beautiful plump cherries.

This is a simple cherry compote with chocolate mousse to enjoy!

  • 700 gr cherries
  • 90 gr sugar
  • 1/2 cup Sherry (preferebly Kirsch)
  • 200 gr good quality dark chocolate (70% cacao)
  • 2 eggs
  • 1 t ground black peppercorns

Wash the cherries. Stone them with a cherry pitter. While stoning, keep the juice into a pan.

Put the cherry and its juice into a wide pan.

Add sugar and black peppercorns. Bring to a boil, let stand for 10 minutes. Add Sherry (kirschwasser) and boil for another 5 minutes.

Take out the peppercorns and let it cool.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

Beat egg whites in a small deep bowl and make stiff.

Beat egg yolks with chocolate well.

Fold the egg whites to the chocolate batter.

Use a spatula and mix them well. Refrigerate for 4 hours.

In a serving glass share the stewed cherries.

On top, place the chocolate mousse and serve immediately.

Honey rolls ~Diples (δίπλες )

December 25th, 2013 § 0

Diples (??????) meaning fold in Greek, is a typical deep fried festive dessert, around Christmas period.

In Crete it is called (??????????) kserotigana~dry fried. Different from Greece, these fried pastry ribbons generally made for weddings and 6th of January in Crete.

The very similar dessert, which is called chiacchiere can be found in Italy, during the Carnival time.

Diples usually has the shape of a roll, sometimes a bow, made of a thin sheet dough, drizzled with honey syrup and garnished with chopped walnuts.

  • 2 eggs
  • 3 cups of flour
  • 1/4 cup Rakı or Ouzo
  • 3 T lemon juice
  • 3 T extra virgin olive oil
  • 1 t sugar
  • a pinch of salt
  • olive oil for frying

In a bowl, beat the eggs with sugar for about 10 minutes.

Add liquour (Rakı) and olive oil and mix well. Add lemon juice until incorporated.

Add flour and mix with your hands. Knead until you get a smooth dough.

Cover with a plastic wrap and let it rest for one hour.

Put the dough in a floured surface. At his point you can use your pasta machine or using a rolling pin,

roll out the dough into thin rectangle pieces of approx.15×25 cm.

Heat the oil in a deep frying pan.

You will need two forks to fold the sheet of dough to make a rolled diples.

Place the dough rectangles into the heated oil carefully. Fold it three times very quickly to form a rolled film.

Remove as soon as it has light yellow colour.

Place on a paper towel lined tray to drain. Repeat the same for the rest.

for the syrup:

  • 2 cup sugar
  • 2 cup water
  • 3/4 cup honey
  • 1/2 lemon juice
  • 1 cinnamon stick

In a pot, put sugar,cinnamon stick and water, bring to boil. Add honey and boil about 5- 10 minutes. Before taking froim heat, put the lemon juice.

Remove the cinnamon stick.

Place the diples on a serving platter.

Dip with syrup.

to garnish:

  • coarsely chopped walnuts
  • sesame seeds (optional)

Sprinkle with ground walnuts and sesame seeds.

Don’t forget to share diples with your friends and family!

Rolls with poppy seed paste

May 31st, 2013 § 0

A delicious sweet in 30 minutes with ready made pastry specially for baklava.

  • 3 sheets filo pastry for baklava
  • 80 gr butter
  • Melt butter in a low heat.

    For the filling:

  • 1 cup almonds (coarsely cut or chopped)
  • 1 T. cinnamon
  • 6 T. brown sugar
  • 1 cup poppy seed paste
  • Mix the filling ingredients.

    Brush each sheet of filo pastry with melted butter, layer by layer.

    Once 2 sheets of filo are pressed together, sprinkle the filling mixture over the sheet.

    Roll tight lengthwise until the end. Brush the cylinder with melted butter.

    Cut the long cylinder into approximately 10 cm pieces.

    Place into an oven tray.

    Bake in 200° C pre heated oven for 25-30 minutes until golden brown.

    For the syrup:

  • 1  cup sugar
  • 1 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly. Simmer for 20 minutes and add lemon juice.

    Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready!

    Remove the baklava rolls from the tray and dip in the hot syrup.

    Crispy pastry with clotted cream and pistachio ~ Katmer from Gaziantep

    January 27th, 2013 § 0

    A regional specialty of Gaziantep city, which is so full and so thin… 

  • 1/2 sheet thin filo pastry
  • 60 gr clotted cream (in Gaziantep a special kind of fresh clotted cream with semolina is used)
  • 3 T ground pistachios
  • 2 T sugar
  • 1 T unsalted butter (melted)
  • Brush the filo pastry with melted butter.

    Sprinkle with pinches of clotted cream. Scatter the sugar over the filo. Add ground pistachios.

    Fold the filo pastry like an envelope.

    Brush the envelope with extra melted butter and bake in a pre-heated oven 190°C until golden brown for about 15-20 minutes.

    Decorate with ground pistachios and serve immediately.

    Pumpkin dessert

    January 13th, 2013 § 0

    Pumpkin fruit is one of the widely grown vegetables that is rich in vital antioxidants and vitamins. Cooked pumpkin is full of vitamin C, vitamin E, vitamin A, potassium, carotene, zinc and lutein.

    Pumpkins owe their bright orange colour to the high amount of carotenoids in them. Carotenoids help in preventing cardiovascular diseases and other infections. It is no wonder that pumpkin, with many health benefits, is an important part of the list of super foods.

    It is easy to add pumpkin to your favorite baked dishes during the colder months with a traditional Turkish pumpkin dessert.

  • 500 gr. winter pumpkin
  • 1/2 cup sugar
  • 3 cloves
  • 1/2 cup walnut (roughly chopped)
  • Peel the pumpkin and divide into slices.

    Put the pumpkin in a heavy pan with sugar and leave to steep for 5-6 hours until the sugar has dissolved.

    Add cloves and simmer the pumpkin until tender.

    It is cooked when the pumpkin is tender and has a deep orange colour.

    Serve with its syrup and crushed walnuts.

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