where baking meets the passion for fashion and photography

Saturday 25 May 2013

Lemon Curd Recipe

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Lemon curd is one of my favourite spreads and basic ingredients for crepes and other sweet treats. I found out about it while being in the UK. I am not sure whether you can find it in Greece but until I came to UK I had never heard of it before. Like marmalades and jams I don't like the ready made ones as the preservatives ruin the taste of the fruits. For that reason I decided to make lemon curd and keep it in the fridge.
I found a few recipes online and again I decided to adjust them to my own preferences. I used less sugar, egg and butter as I wanted the lemon to cover their taste. The outcome was really good! I will definitely keep the recipe and make it again and again without changing a thing :-)

Ingredients:
Juice and zest from 4 organic lemons
150g caster sugar
3 eggs
75g butter
1/4 tsp vanilla essence

In a heatproof bowl we beat the eggs until they are well combined. We add the sugar, lemon zest and juice and vanilla essence and we mix vigorously. Fill a deep pan with water and bring to boil. While it is boiling place the heatproof bowl in making sure it doesn't touch the bottom of the pan. Add the butter and while it rests in the boiling water keep mixing the lemon curd for 10 - 15 minutes. We remove once the lemon curd starts to thicken. We let it aside to cool and we store in sterilised jars.

Enjoy with crepes, bread or use in any dessert recipe.
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Wednesday 22 May 2013

Greek Cheese Pies Inspired by Recipes from Crete ~ Τυροπιτάκια Κρητικά στο Φούρνο ή Τηγανιτά

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I love cheese pies and I find they are a very easy and yummy alternative to breakfasts or lunch time treats especially when there is no time for cooking. I usually bake or cook a bunch and keep them in the feezer. Then whenever I want one or two I just put them in the microwave and have them ready and warm in under 2 minutes.
There are different recipes in the Greek cuisine and this time after a long period of eating light boiled or grilled foods I decided to go for a classic recipe from Crete that is yummy and easy to make. Not sure if what makes them yummier is the fact that i personally love cheese and this is their main ingredient or the fact thay they are deep fried.
Usually to make them we need feta cheese. As I didn't have any I decided to use the basic recipe and substitute the feta with cheddar cheese. I then realised that one can add any ingredient wants, from olives, tomatoes, spices to him and bacon. I will give you the basic recipe but I would definitely recommend you experiment by adding ingredients of your choice.
As I mentioned the specific ones you fry them. As I was staring to fry them the phone rang and I had a small accident burning my left hand. Not wanting to risk more accidents I decided to bake the rest in the oven. I have to admit they came out fluffier, healthier and tasted as good. So maybe next time I will stick to the oven option.

Ingredients:

1 cup milk
1 cup lukewarm water
7 g dried yeast
1 tsp sugar
1 tsp salt
1/3 cup olive oil
5 - 6 cups of flour
400 g cheese

We warm up the milk at a temperature where we can still comfortably dip our finger in the milk and it doesn't burn us. We dillute the yeast with the sugar in the water and we let it aside to become a bit bubbly. In a large bowl we mix the liquid ingredients and then we add the salt and yeast mixture. We slowly start to add the flour mixing with either our fingers or a spoon. The aim is to get a dough that is relatively runny but separates itself from the sides of the bowl. Wewest let the mixture in a warm environment to rise and double in size. At the end we add the cheese and any other ingredients and spices we want.

We either fry spoon sized dough or we spoon the mixture on baking paper and we bake in the oven at 170 ° for around 30 minutes or until the pies get all golden.
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Tuesday 14 May 2013

Fudgy Brownies

image

Chocolate is maybe one of the best basic ingredients for desserts. So much choice in recipes using chocolate and since chocolate tastes good on its own most of them turn out delicious. I love brownies especially when I eat them with ice cream! I have tried a few recipes but I am stuck with this one due to its unique fudgy texture and sweetness balance! It's a bit more sticky than your normal brownie recipe, hence the fudgy description, and less sweet than your average brownie, due to the use of dark chocolate.
I found the recipe online and it's one of the few recipes that I am not willing to change as I am happy with it as it is. For the lovers of nuts I would only suggest the addition of hazelnuts. Other than that I would describe it as one of the most chocolaty brownie recipes!

Ingredients
350 g bitter chocolate
50 g chocolate drops
110 g of butter
3 eggs
1 cup sugar
1/2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking powder
A pinch of salt
1/4 tsp of cinnamon

In a saucepan we melt the bitter chocolate and the butter while mixing the two. We set aside to cool and we beat the eggs with the sugar for about 5 minutes. After it becomes a fluffy light yellow mixture we add the melted chocolate mixture and the vanilla extraxt. In a separate bowl we mix the flour, baking powder, salt and cinnamon. We add the flour to the chocolate and sugar mixture and we beat for about 5 minutes. At this stage we can add hazelnuts.

We pour the mixture in a deep square baking tray and we sprinkle the chocolate drops on top. We bake in a preheated oven at 175° C for about 35 minutes.

Ideally we serve with home made vanilla ice cream
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Sunday 5 May 2013

Dondurma Ice Cream Recipe ~ Συνταγή Παγωτό Ντοντουρμά

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Being a fan of peculiar tastes apart from frozen yogurt I also love unique ice cream flavours! One of my favourite unique ones is Dondurma ice cream. It's not surprising if we consider that one of it's basic ingredients is mastic, which I have used and discussed over and over again in previous recipes. This Turkish delicacy is one of the many that have remained in our food culture, in the Northern parts of Greece and more specifically in Thessaloniki, after the many years of Turkish occupation. The second basic ingredient is salep. Not having salep here in the UK and not thinking to ask my Turkish Cypriot friend here, as I found out later she had some, I found similar spices to substitute it.

The process of making it is the same as any other ice cream. The final texture of the ice cream though is a bit different.

Ingredients:
1 litre full fat milk
1/2 cup double cream
2/3 - 1 1/2 cup sugar (depending on how sweet we want it)
2-3 medium mastic crystals
2tsp salep or if we don't have 1 tsp cornstarch, 1/4 tsp cinnamon,  1/4 tsp clove, bit of cardamon)

We heat up the milk and add the sugar, salep and mastic. We bring to boil and keep boiling until it thickens a bit. We remove from the heat and we let it cool. Once cool we add the double cream and mix well in the mixer bowl. We put in the freezer and remove after 1 hour and a half. We stir it well using the mixer and place it in the freezer for another 1 hour and 45 minutes.  We repeat the process 3 more times and then we let it freeze completely.

We serve with cherry jam or pistachios.

The recipe was a success as it passed two Turkish Cypriot critics that know the taste of the real thing! Will definitely make it again!
Read More

Saturday 25 May 2013

Lemon Curd Recipe

image

Lemon curd is one of my favourite spreads and basic ingredients for crepes and other sweet treats. I found out about it while being in the UK. I am not sure whether you can find it in Greece but until I came to UK I had never heard of it before. Like marmalades and jams I don't like the ready made ones as the preservatives ruin the taste of the fruits. For that reason I decided to make lemon curd and keep it in the fridge.
I found a few recipes online and again I decided to adjust them to my own preferences. I used less sugar, egg and butter as I wanted the lemon to cover their taste. The outcome was really good! I will definitely keep the recipe and make it again and again without changing a thing :-)

Ingredients:
Juice and zest from 4 organic lemons
150g caster sugar
3 eggs
75g butter
1/4 tsp vanilla essence

In a heatproof bowl we beat the eggs until they are well combined. We add the sugar, lemon zest and juice and vanilla essence and we mix vigorously. Fill a deep pan with water and bring to boil. While it is boiling place the heatproof bowl in making sure it doesn't touch the bottom of the pan. Add the butter and while it rests in the boiling water keep mixing the lemon curd for 10 - 15 minutes. We remove once the lemon curd starts to thicken. We let it aside to cool and we store in sterilised jars.

Enjoy with crepes, bread or use in any dessert recipe.

Wednesday 22 May 2013

Greek Cheese Pies Inspired by Recipes from Crete ~ Τυροπιτάκια Κρητικά στο Φούρνο ή Τηγανιτά

image



I love cheese pies and I find they are a very easy and yummy alternative to breakfasts or lunch time treats especially when there is no time for cooking. I usually bake or cook a bunch and keep them in the feezer. Then whenever I want one or two I just put them in the microwave and have them ready and warm in under 2 minutes.
There are different recipes in the Greek cuisine and this time after a long period of eating light boiled or grilled foods I decided to go for a classic recipe from Crete that is yummy and easy to make. Not sure if what makes them yummier is the fact that i personally love cheese and this is their main ingredient or the fact thay they are deep fried.
Usually to make them we need feta cheese. As I didn't have any I decided to use the basic recipe and substitute the feta with cheddar cheese. I then realised that one can add any ingredient wants, from olives, tomatoes, spices to him and bacon. I will give you the basic recipe but I would definitely recommend you experiment by adding ingredients of your choice.
As I mentioned the specific ones you fry them. As I was staring to fry them the phone rang and I had a small accident burning my left hand. Not wanting to risk more accidents I decided to bake the rest in the oven. I have to admit they came out fluffier, healthier and tasted as good. So maybe next time I will stick to the oven option.

Ingredients:

1 cup milk
1 cup lukewarm water
7 g dried yeast
1 tsp sugar
1 tsp salt
1/3 cup olive oil
5 - 6 cups of flour
400 g cheese

We warm up the milk at a temperature where we can still comfortably dip our finger in the milk and it doesn't burn us. We dillute the yeast with the sugar in the water and we let it aside to become a bit bubbly. In a large bowl we mix the liquid ingredients and then we add the salt and yeast mixture. We slowly start to add the flour mixing with either our fingers or a spoon. The aim is to get a dough that is relatively runny but separates itself from the sides of the bowl. Wewest let the mixture in a warm environment to rise and double in size. At the end we add the cheese and any other ingredients and spices we want.

We either fry spoon sized dough or we spoon the mixture on baking paper and we bake in the oven at 170 ° for around 30 minutes or until the pies get all golden.

Tuesday 14 May 2013

Fudgy Brownies

image

Chocolate is maybe one of the best basic ingredients for desserts. So much choice in recipes using chocolate and since chocolate tastes good on its own most of them turn out delicious. I love brownies especially when I eat them with ice cream! I have tried a few recipes but I am stuck with this one due to its unique fudgy texture and sweetness balance! It's a bit more sticky than your normal brownie recipe, hence the fudgy description, and less sweet than your average brownie, due to the use of dark chocolate.
I found the recipe online and it's one of the few recipes that I am not willing to change as I am happy with it as it is. For the lovers of nuts I would only suggest the addition of hazelnuts. Other than that I would describe it as one of the most chocolaty brownie recipes!

Ingredients
350 g bitter chocolate
50 g chocolate drops
110 g of butter
3 eggs
1 cup sugar
1/2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking powder
A pinch of salt
1/4 tsp of cinnamon

In a saucepan we melt the bitter chocolate and the butter while mixing the two. We set aside to cool and we beat the eggs with the sugar for about 5 minutes. After it becomes a fluffy light yellow mixture we add the melted chocolate mixture and the vanilla extraxt. In a separate bowl we mix the flour, baking powder, salt and cinnamon. We add the flour to the chocolate and sugar mixture and we beat for about 5 minutes. At this stage we can add hazelnuts.

We pour the mixture in a deep square baking tray and we sprinkle the chocolate drops on top. We bake in a preheated oven at 175° C for about 35 minutes.

Ideally we serve with home made vanilla ice cream

Sunday 5 May 2013

Dondurma Ice Cream Recipe ~ Συνταγή Παγωτό Ντοντουρμά

image



Being a fan of peculiar tastes apart from frozen yogurt I also love unique ice cream flavours! One of my favourite unique ones is Dondurma ice cream. It's not surprising if we consider that one of it's basic ingredients is mastic, which I have used and discussed over and over again in previous recipes. This Turkish delicacy is one of the many that have remained in our food culture, in the Northern parts of Greece and more specifically in Thessaloniki, after the many years of Turkish occupation. The second basic ingredient is salep. Not having salep here in the UK and not thinking to ask my Turkish Cypriot friend here, as I found out later she had some, I found similar spices to substitute it.

The process of making it is the same as any other ice cream. The final texture of the ice cream though is a bit different.

Ingredients:
1 litre full fat milk
1/2 cup double cream
2/3 - 1 1/2 cup sugar (depending on how sweet we want it)
2-3 medium mastic crystals
2tsp salep or if we don't have 1 tsp cornstarch, 1/4 tsp cinnamon,  1/4 tsp clove, bit of cardamon)

We heat up the milk and add the sugar, salep and mastic. We bring to boil and keep boiling until it thickens a bit. We remove from the heat and we let it cool. Once cool we add the double cream and mix well in the mixer bowl. We put in the freezer and remove after 1 hour and a half. We stir it well using the mixer and place it in the freezer for another 1 hour and 45 minutes.  We repeat the process 3 more times and then we let it freeze completely.

We serve with cherry jam or pistachios.

The recipe was a success as it passed two Turkish Cypriot critics that know the taste of the real thing! Will definitely make it again!

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