Spicy cheese dip ~ Tirokafteri (τυροκαφτερή)

November 16th, 2018 § 0

Tirokafteri (τυροκαφτερη) or htipiti (χτυπητη) is a cheese spread that is commonly eaten as a meze platter or a party snack.

A very rustic, extra simple and great for every occasion!

  • 100 gr white cheese
  • 60 gr mizitra cheese
  • 150 gr strained yogurt
  • 2 T. cup extra virgin olive oil
  • 1 T. wine vinegar
  • 1 fresh red hot chili pepper (seeded and finely chopped)
  • red hot pepper flakes
  • Remove the stem and seeds of red chili pepper, and chop it finely.

    Mash the white cheese. Add mitzitra and strained yogurt and mix them until the dip is smooth. It will be a bit grainy.

    Combine finely chopped hot chili pepper and red hot pepper flakes. A pinch of pepper adds a nice reddish colour to the dip. It is all in spice!

    The feta and mitzitra cheese require a lot of chillies to turn spicy as the strained yogurt neutralises the spiciness, so don’t be afraid to add more hot chili peppers if you want to.

    Make a creamy dip by adding olive oil and vinegar. Garnish with black olive.

    Serve as meze with toasted bread, toasted pita or toasted flatbread.

    Mini cornichon pickles (gherkins)

    September 7th, 2018 § 0

    Leaves are beginning to drop like the temperature and it is the harvest time for these miniature crunchy cucumbers which we call it cornichon, like French.

    If you’re buying fresh cornichons (in English gherkin), you should look for small and firm ones.

    • 1 kg cornichon
    • 1 lt water
    • 1 or 2 T. rock sea salt (preferably from Mytillini)
    • 1 1/2 cup high quality natural grape vinegar
    • 4 cloves garlic
    • 8-10 chickpeas
    • 1 celery stalk & parsley

    Wash the cornichons very well in order not have any mud on it.

    Put clean water to a pan and bring to boil then leave to cool (water distillation).

    When it is completely cool, mix sea salt and grape vinegar to the water.

    Sterilize a big glass jar (or jars) by running it (them) through the dishwasher.

    First, place 3-4 chickpeas in the bottom of the jar. The pickles will develop easily by the help of chickpeas.

    Layer the cornichons with peeled garlic and the rest of the chickpeas one by one in order. Fit all the ingredients into the jar. Pour the prepared distilled liquid over.

    Cover with celery stalk and parsley leaves.

    Seal and set aside in a cool, dark place for at least one week, to allow flavours and develop.

    Before using, remove the chickpeas from the jar. If you put 1T. sea salt , it is recommended to store the jar in refrigerator, after opening.

    Cherry Laurel sun-cooked marmalade

    August 20th, 2018 § 0

    Cherry Laurel or Prunus laurocerasus is a fruit native to the Black Sea region of Turkey. It is naturally grown especially in North Anatolia and Northern Aegean coast.

    It is an evergreen shrub or small tree and the leaves are dark green.The cherry laurel tree is a valuable ornamental plant for its attractive dark and evergreen leaves, and clusters of white flowers in the spring. The tree has pleasant fruits when fully ripe, which became a valuable and popular fruit in the recent years. Seeds of cherry laurel are easily spreading by birds. The cherry laurel fruit is a small, turning red to black when it ripes.

    It is mostly found as fresh fruit in local markets, and the fruit is used in making marmalades, cakes and pekmez -especially consumed by locals- as well as it is eaten as dried. As it is a natural antioxidant, for its health benefit, the market value has increased in Turkey.

    This recipe is from my beloved sister.

    • 1 kg cherry laurel
    • 700 gr water
    • 750 gr sugar
    • 1/2 fresh lemon juice

    Wash the cherry laurels.

    Put 700 gr water into a pan and boil. When it comes to boiling point add the washed cherry laurels in it.

    Boil them until the cherry laurels soften, about half an hour. Put the aside to cool.

    Before pressing put your kitchen gloves and don’t panic! This will be a bit messy!!

    Press the softened cherry laurels by hand and a sieve to mash them until you get a beautiful scarlet coloured puree.

    Put the puree into a pan, add the sugar and simmer until it thickens. Before taking it from oven, add the 1 t.lemon juice and simmer for another 5 minutes. Fresh lemon juice adds pectin and acidity to the marmalade and help it to gel.

    If you overcook your marmalade, the sugar will caramelize and the colour spoils. For that reason it is better to undercook it.

    Then allow the pan in the direct sun, to stand several days by covering it with a cheesecloth, until the syrup thickens and forms jelly like consistency without changing the beautiful colour.

    Sterilize the jars by running them through the dishwasher.

    Put the marmalade in jars.

    Keep cooking in winter!

    December 1st, 2015 § 0

    HAPPY FOODIE 2015

    January 1st, 2015 § 0

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