Plum mini tarts

October 30th, 2011 § Comments Off on Plum mini tarts § permalink

All plums have a certain characteristics in common with smooth, richly deep purple coloured skins and a hard central stone.

The cloudy-dusty colour on their skin is something natural and doesn’t show a poor quality. It is said to have come originally from Mesopotamia.

They are in season until the end of October, so don’t miss to buy before it ends.

  • 1/2 cup extra virgin olive oil
  • 1/2 cup butter
  • 3/4 cup yogurt (Turkish type)
  • 2 1/2 cup flour
  • baking powder
  • a pinch of salt
  • 1 T sugar
  • Combine flour, baking powder, sugar and salt. Add butter, olive oil and process in short pulses until pea size crumbs form. While pulsing, add yogurt.

    Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap and refrigerate for an hour. 

    Roll out the pastry and line 12 deep patty tins or flan tins.

    Prick the bases and bake in a pre heated oven at  175° C for 15 minutes or until the pastry is golden brown and crisp. Cool.

    For the filling:                      

  • plum marmalade or stone and boil 1/2 kg prunes with 1/2 water until the plums are tender. It is done when it has thickened, but is still slightly liquid. It thickens as it cools. Add 3 T sugar.
  • 1 cup Ricotta cheese or any kind of fresh creamy cheese i.e. fresh curd(mix with 3 T sugar)
  • Fill each pastry case with Ricotta cheese and smooth.

    Garnish with plum marmalade.

    Puff pastry baskets with apricot

    August 15th, 2011 § Comments Off on Puff pastry baskets with apricot § permalink

    Very easy and good looking mini tarts for summer parties!

  • 8 ready puff pastry
  • 6 T of syrup with sugar and water
  • 1/2 cup pudding
  • 10 fresh apricots or any seasonal fruit
  • Line the baking tray with baking sheet. Thaw the mini puff pastry doughs.

    Cut the mini square puff pastry doughs making 1.5 cm borders, leaving two opposite corners. Fold the opposite rim angles over to line up with the opposite side. Repeat with the second rim to make the baskets.

    Place them to the tray.

    Prick the bottom of the pastry with the tines of a fork.

    Brush each basket with the syrup.

    Bake at 200? C for about 15 minutes or just until golden brown.

    Allow to cool completely before filling them.

    Place a spoonful pudding into each basket and top with sliced apricots or assorted fresh fruits.

    Quiche with zucchini flower

    June 7th, 2011 § 1 comment § permalink

    Zucchini is loaded with nutrients that our bodies seek. Zucchini flowers contain most of the same nutrients present in the squash.

    They are one of the favorites of our house.

    You can find last year’s relishes with zucchini flower from Zucchini flower flan and stuffed zucchini flowers.

    • 1 1/2 cup flour
    • 80 gr butter
    • 3 T. yogurt
    • Baking powder

    Place the flour in a bowl and sift it. Rub the butter into the flour. Add baking powder.

    Then add yogurt.

    Knead the dough well until it is elastic and smooth. Place it in a greased 22cm flan tin.

    Filling:

    • 80 gr grated white cheese
    • 50 gr curd or lor (ανθότυρο)
    • 5 zucchini flowers (small cut)
    • 1 medium zucchini(cut in cubes)
    • 1 red pepper (seeded and cut in cubes)
    • 1 bunch dill (trimmed and finely chopped)
    • 2 T. chopped walnut

    Wash the zucchini flowers tenderly. Remove the pistils and check whether it has unwanted guests in it! Let them dry gently.

    Mix together the white cheese, curd, chopped dill,zucchini flowers, zucchini, red pepper cubes and the walnut. Spread over the stuffing mixture and press down evenly.

    For top:

    • ¼ cup milk
    • 1 egg
    • 50 gr grated gruyere cheese or kaşar cheese(κασέρι)

    Beat together egg and milk. Pour into the quiche. Spread the grated gruyere cheese.

    Bake in preheated oven at 180° C for 30-40 minutes, or until the pastry is firm and golden brown.

    Serve hot, decorating top with zucchini flowers.

    Sweet potato pie with meringue

    March 19th, 2011 § Comments Off on Sweet potato pie with meringue § permalink

    Though sweet potatoes are native to Central America, today they are cultivated in almost every country of the world. The orange coloured sweet potatoes impact on blood sugar regulation. They contain carotenoid pigments (vitamin A) like carrots. It is time to prepare a pie with this outstanding antioxidant vegetable!

  • 1 1/2 cup flour
  • 125 gr. butter
  • 1/2 cup yogurt
  • 1 t. baking powder
  • Combine the flour and room temperature butter in mixing bowl. Mix them until it resembles fine breadcrumbs. Add yogurt and baking powder. Knead well. Shape it into a ball. Wrap and refrigerate for half an hour for easier rolling.

    Place it into a greased 23 cm flan tin. Bake in 175° C pre-heated oven for 20 minutes. Set aside.

    While the pastry bakes, prepare the filling.

    for the filling:

  • 1/2 kg sweet potato
  • cinnamon, clove powder, ginger powder
  • 3 T chopped walnuts
  • Boil sweet potato until done. Run cold water over the sweet potato and remove the skin. Puree with a hand blender. Add cinnamon, clove powder, ginger powder and chopped walnuts and stir.
    Spread the filling over the pastry.
    For the meringue:
  • 3 egg whites
  • 1/4 t cream of tartar
  • 4 T caster sugar
  • 1 t vanilla extract
  • In a bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually while beating. Beat untill stiff and glossy. Pile onto pie filling. Swirl for a decorative top.

    Bake in 200° C pre-heated oven for 10 minutes.

    Green apple and walnut quiche

    March 2nd, 2011 § Comments Off on Green apple and walnut quiche § permalink

    The native of the walnut tree extends from the Carpathian Mountains to Balkans, Iran and beyond the Himalayas. It is said to be a sacred fruit even Mevlana mentioned it at Rubaiyats
    For health, it is one of the signs of intelligence, rich source of omega3 and lowers depression.

    This exceptional flavourful combination of walnut and sour green apple will please the palates! 

      
    • 1 filo pastry leaf
    • shortcrust pastry
    • 200 gr white cheese
    • 1 green apple(finely sliced and put 1/2 lemon juice to the slices)
    • 50 gr walnut
    • 80 gr hard yellow cheese
    • red pepper flakes

    Preheat the oven to 180° C.

    Lay the filo pastry to a 24 cm flan tin. Roll out the shortcrust pastry and line it on the filo. Place the white cheese, apple slices and yellow cheese. Put the walnut pieces and sprinkle with red pepper flakes.

     Bake for 35- 40 minutes until set and lightly browned. 

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