Tahinopita with Apples / Ταχινόπιτα με Μήλα


Apple Tahini Bread (tahinopita)

Μετάφραση στα Ελληνικά

You may know by now how I love to tweak recipes.  The traditional Cypriot Tahinopita is amazing but can it get any better?  The answer is YES.

What I did is that I used the tahinopita dough which I rolled out.  I mixed the tahini with honey, apple sauce and cinnamon and spread it over the dough.  Then I peeled and cut an apple which I placed in the middle, lenghtwise across the dough.  I sprinkled more cinnamon and sugar on top and then added the lemon curd on top of the apples.

Tahinopita

 

I folded the sides of the rolled phyllo and then rolled all the phyllo enclosing the apples in the middle.

Apple Tahinopita roll

The taste:  amazing!  The apple almost melts inside and all the flavours of tahini, lemon and cinnamon are there in each bite.

Tahinopita me Mila (Tahini Bread with Apples), recipe by Ivy

Ingredients:

  • Tahinopita dough made with 300 grams all purpose flour
  • Half Jar Tahini (about 150 grams)
  • 6 tbsp honey
  • ¼ tsp cinnamon
  • 1 apple, preferably Granny Smith
  • More cinnamon
  • 1 tbsp sugar
  • 6 tbsp apple sauce
  • 5 tbsp lemon curd

Directions:

  1. As described above.  
  2. Preheat oven to 180 degrees C / 350 F.  Line a baking tin with parchment paper and place the roulade.  
  3. Bake for about half an hour or until dough becomes hardened outside and slightly golden.

Perfect with a cup of Greek coffee!

Greek coffee

Θα έχετε καταλάβει μέχρι τώρα πόσο μου αρέσει να “πειράζω” τις παραδοσιακές συνταγές.   Η παραδοσιακή Κυπριακή Ταχινόπιτα είναι υπέροχη, αλλά μήπως μπορεί να γίνει ακόμη καλύτερη;   Η απάντηση είναι ΝΑΙ!

Αυτό που έκανα είναι ότι χρησιμοποίησα τη ζύμη για την ταχινόπιτα την οποία άνοιξα σε φύλλο. Ανακάτεψα το ταχίνι με το μέλι, τη σάλτσα μήλου και την κανέλα και το άπλωσα επάνω στο φύλλο. Ξεφλούδισα και έβαλα κατά μήκος το μήλο, κομμένο σε λεπτές φέτες στη μέση, τις οποίες πασπάλισα με περισσότερη κανέλα και ζάχαρη.  Από πάνω έβαλα την κρέμα λεμονιού.

Δίπλωσα την άκρη του φύλλου προς τα μέσα για να κρατήσει τη γέμιση και στη συνέχεια τύλιξα το φύλλο σε ρολό

Η γεύση: καταπληκτική! Το μήλο σχεδόν λιώνει μέσα και όλες τις γεύσεις από το ταχίνι, το λεμόνι και την κανέλα, συνθέτουν μια υπέροχη γεύση σε κάθε μπουκιά.

Apple Tahini Bread (tahinopita)2

Ταχινόπιτα με Μήλα, συνταγή της Ήβης

Υλικά:

  • Ζύμη για ταχινόπιτα, με 300 γραμμάρια αλεύρι για όλες τις χρήσεις
  • Μισό βαζάκι Ταχίνι (περίπου 150 γραμμάρια)
  • 6 κουταλιές της σούπας μέλι
  • ¼ κουταλάκι του γλυκού κανέλα
  • 1 μήλο, κατά προτίμηση Granny Smith
  • Περισσότερη κανέλα
  • 1 κουταλιά της σούπας ζάχαρη
  • 6 κουταλιές της σούπας σάλτσα μήλου
  • 5 κουταλιές της σούπας κρέμα λεμονιού

 

 

Εκτέλεση:

  1.  Όπως περιγράφεται πιο πάνω.
  2. Προθερμαίνουμε το φούρνο στους 180ο C / 350ο F. Στρώνουμε λαδόκολλα σε ένα ταψί και τοποθετούμε το ρολό.
  3. Ψήνούμε για περίπου μισή ώρα ή μέχρι η ζύμη να σκληρύνει και να ροδίσει ελαφρά απ’ έξω.

Τέλειο σνακ με ένα φλιτζάνι Ελληνικό καφέ!

Apple Tahinopita

Kopiaste and Kali Orexi / Κοπιάστε και Καλή Όρεξη,

My Greek Cookbook Giveaway / Κλήρωση του Ελληνικού Βιβλίου Μου


Για Ελληνικά πιο κάτω

My Cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, has finally been translated into Greek and published on Smashwords.

The Greek title of my cookbook is “Kopiaste stin Kouzina mou”, which means Welcome to my Kitchen.

If you can read Greek or have Greek friends who would like to win it, please leave your comment on my Greek blog.

collage cyprus mezedes

Κατά καιρούς πολλές από τις αναγνώστριες του blog μου με ρωτούσαν μέσω e-mail εάν το βιβλίο μου κυκλοφορεί και στα Ελληνικά.  Δυστυχώς δεν έχω βρει εκδότη για να έχετε το βιβλίο τυπωμένο αλλά τα ηλεκτρονικά βιβλία όλο και πιο πολύ πάνε να αντικαταστήσουν τα τυπωμένα γιατί:

α)  Πρώτο και κύριο το ηλεκτρονικό βιβλίο είναι πολύ πιο φθηνό από το τυπωμένο.

β)  Δεν χρειάζεται να βγείτε από το σπίτι σας να πάτε να το αγοράσετε.

γ)  Δεν σκίζεται, δεν χάνεται, δεν λερώνεται

δ)  Το κουβαλάτε εύκολα μαζί σας είτε στο κινητό σας ή στον υπολογιστή σας.

ε)   Έχετε την δυνατότητα να επιλέξετε το μέγεθος της γραμματοσειράς που θέλετε, για να σας διευκολύνει στο διάβασμα.

στ)  Όλο το βιβλίο έχει συνδέσμους (links) όπου έκολα μπορείτε να πάτε στην παραπομπή που έχει στη συνταγή.

ζ)  Δεν χρειάζεται να αγοράσετε ειδικό λογισμικό για να το κατεβάσετε.

Περισσότερα στο “Κοπιάστε στην Κουζίνα μου”.

Kopiaste and Kali Orexi /Κοπιάστε και Καλή Όρεξη! ,

Merry Christmas and Recipes from my e-Cookbooks


During the Christmas period, I indulge into using more butter than I use throughout the whole year. But then what would Christmas be without making cookies and other desserts? After six months of diet I have learned to restrain myself and until today I have only tried a small piece from each to see how they taste.

As Socrates said “Everything in moderation”. So let’s all keep this in mind and enjoy the holidays!

A cake I have been making since I was single is Christmas Fruit Cake. I cannot imagine Christmas without it. However, each year I find myself doing something different. This year I made it with citrus flavour. I used some of my spoon sweets in it.  I added bergamot, orange, lemon, bitter orange and kumkuat fruit preserves. I also added my four citrus marmalade before the almond paste and orange liqueur.

This year I experimented by making a batch of some “unconventional” kourabiedes.   It’s not the icing sugar and cocoa powder you see outside but it’s what is inside which makes them unconventional.   My children who tried them said that although unusual, they were awesome.

Making a bigger dose of Kourabiedes from my Cookbook.

This year Melomakarona were made the classic way.

I also made some traditional Amygdalota, which is a no bake Almond Cookie, wrapped in icing sugar but also some wrapped in dark chocolate.

The recipes (or similar recipes) of the Christmas Cake, Orange liqueur, Fruit preserves, Four citrus Marmalade, Amygdalota Μelomakarona and Kourabiedes are included in my e-cookbook Mint, Cinnamon & Blossom Water, Flavours of  Cyprus, Kopiaste! Volume 2.  All the above recipes, except the Four Citrus Marmalade are also included in the printed cookbook.

I also made some chocolate star shaped cookies using some of my Spoon Sweets (fruit preserves) to add a Christmas touch.

 

Spoon Sweets (Fruit Preserves) for my cakes

 

Chocolate Fruit Preserve Cookies

 

Choco Orange cookies

 

Wishing you all Merry Christmas and Happy Holidays!

Kopiaste and Kali Orexi,

Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

Aside


Kotopita is one of many types of meat pites. This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook.

You can serve this Kotopita during the holidays as a starter. If you like you can make smaller ones. Grease your muffin tins with olive oil, line it with phyllo, add the filling and cheese on top and form into mini galettes.

The previous video, where I made Spanakopita, was in English but it wasn’t fair for the readers of my Greek blog, so this time I preferred not to speak but to add subtitles in both languages.

Kotopita (Chicken Galette, Recipe by Ivy

Horiatiko Phyllo

Preparation time: 30 minutes

Ingredients:

  • 500 grams (1.10 lbs) all purpose flour
  • 1 egg
  • ½ cup olive oil
  • ½ cup tepid water plus 2 tbsp
  • ½ tsp salt
  • ½ cup halloumi or graviera cheese

Kotopita filling:

Preparation time: 30 minutes

Baking time: about 45 minutes

Makes: 6 – 8 depending on size

  • 250 grams (8.80 oz) grated graviera or halloumi (divided). Some in phyllo, some in bechamel sauce and the remaining on top
  • Sesame seeds

Ingredients:

  • 500 grams (1.10 lbs) chicken breasts, boiled, skinned and cut into small pieces
  • 1 cup frozen corn, boiled for 10 minutes
  • 1 cup bell peppers (yellow, red, orange, green), julienned
  • ¼ cup, finely chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1 tbsp spice mixture
  • 1/2 tsp tarragon
  • 1/2 tsp sweet paprika

Bechamel sauce:

  • 2 cups hot milk
  • 2 tbsp olive oil or butter
  • 2 tbsp all purpose flour
  • 1 egg
  • Salt
  • A pinch of nutmeg
  • 1 cup graviera or halloumi

Potato and pumpkin puree

This is optional. I had some leftover Potato and pumpkin puree but you can add only some grated cheese one top.

Egg wash:

  • 1 egg
  • 2 tbsp milk

Directions:

Prepare the dough.

Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add the egg and mix. Finally add the water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.

You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour. Set aside to rest.

Boil chicken for 30 minutes and when it cools, cut into small pieces.

To make the Bechamel sauce, heat the milk and set aside.

Beat the egg, mixing with a fork and set aside.

In a saucepan heat the olive oil and add the flour and mix thoroughly to make a roux. Add salt and nutmeg.

Add the warm milk, stirring constantly, until the sauce is thick and creamy. Remove from the heat.

Gradually add the beaten egg, a little at a time slowly, but stirring constantly until it is incorporated. Mix in the cheese.

Add the chicken, the parsley, the corn and bell peppers. Add salt, pepper, paprika and seasoning and mix.

Knead the dough for a few minutes and divide it into 6 – 8 pieces. Form them into a ball, dusting each piec with flour.

Flatten the disc and using a dowel rod roll out the dough. Flour your working surface and the dough regularly, each time rotating it and sometimes turning it over.

Place a 20 cm / 8 inch diametre plate on top and cut a round circle. Add 2 heaped spoonfuls of chicken filling in the centre. Then add the puree and finally some grated cheese to cover the filling.

Fold the outer parts of the galette into the centre, forming a round galette.

Line a large baking tin with parchment paper and place the galettes.

Beat the egg with a fork and mix in the milk. Brush with the egg wash and sprinkle some sesame seeds on top.

Bake in a preheated oven to 180o C / 350o F, for about 45 minutes or until golden brown.

Remove from the oven and set aside for 10-15 minutes to cool before serving.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks, free of charge, within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you buy the book or e-cookbook, a review is always welcome.

Kopiaste and Kali Orexi,

Special Offer for my Cookbooks and Video: How to make Phyllo from Scratch and Spanakopita

Aside


I am very excited that yesterday I made my first video. It was nothing planned but it was one of those rare days that I was alone at home. I had already done the preparation of the dough and filling for Spanakopita, when the idea of making a video popped up.

I know that there are a lot of mistakes in this video and my friends on facebook gave me some good advice for next time, if ever I decide to do this again, and if I do, I hope next time to do a better job.

What I did was set the tripod on the only free space available in the kitchen and focus on the working area. As you see from the picture, the stand mixer is where the fruit are and right behind me is the kitchen table.

In order to speak to the camera I had to lower down my body and also later on, while rolling the dough I had to put my back to the camera as otherwise I could not reach the pasta attachment.

As I said, it was not planned and the dough I had made was more than it takes for one spanakopita as I wanted to use the rest to make some Spicy Sausage Rolls (that will have to wait for a future recipe).

Nevertheless, with all the technical mistakes in it, I think that you will understand how to make a good Greek Spanakopita.

Spanakopita Strifti, from my Cookbook but also, included in my e-cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, Volume 2

Spanakopitta (or spanakopita) is the most popular Greek pie, made with spinach, aromatic herbs and feta cheese. Other types of cheeses, like anari or myzithra, which are soft whey cheeses, similar to ricotta can be combined.

How to make Phyllo

Preparation time: 15 minutes

Resting time: 30 minutes

Rolling phyllo: 30 minutes, depending on your skills

Ingredients:

  • 500 grams (1.10 lbs) all purpose flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 tbsp wine vinegar
  • 200 ml water (about 1 cup)

Spanakopita Strifti

Preparation time: 60 minutes

Baking time: 45 – 60 minutes

Serves: 6 – 9 (as a main dish) or 18 as a snack

Ingredients:

  • Dough (as above)
  • Olive oil for brushing (about 1 cup)

Ingredients for the filling:

  • 1 kilo (2.20 lbs) fresh or frozen spinach
  • 3 spring onions
  • 1 small red onion, finely chopped
  • ½ cup parsley, finely chopped
  • ½ cup dill, finely chopped
  • ¼ cup olive oil
  • 300 grams (0.65 lbs) feta, crumbled
  • 3 large eggs
  • Salt
  • Freshly ground black pepper

Directions:

  1. Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add vinegar and then water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.
  2. You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour.
  3. After your dough is ready, you should leave it to rest for half an hour. This resting time is necessary for the gluten to develop and make the dough elastic. If gluten does not develop properly, you will roll out the dough and then it will shrink again.
  4. Divide the dough into 6 equal pieces. Shape them into balls and then press to flatten. While working with the dough, flour your working surface regularly with flour, unless you are working on a non-stick mat. Also dust the dough regularly so that it will not stick.
  5. Always keep the remaining dough covered, so that it does not dry.
  6. Depending on your pasta machine, it is usually numbered from 1 – 6 and on some other attachments on stand mixers like mine, the machines are numbered from 1 – 9.
  7. Set your pasta machine to the smallest number which is number 1. Each time you roll it out, dust it again with flour and continue the same procedure increasing the numbers, until you get the desired thickness
  8. Meantime, wash the spinach, removing the stems or any damaged leaves and dry. Frozen spinach reduces the time of preparation considerably but defrost before using. Squeeze it with your hands to remove all fluids. Alternatively, if fresh spinach is used, when still wet you can put them in a big saucepan, without any additional water, and bring to a soft boil for about 5 minutes, until it wilts. It will become soft and its volume will be reduced. Place it in a colander to cool down and when it can be handled, drain any water by squeezing it. In both cases,cut it into smaller pieces.
  9. Preheat oven to 180o C / 350ο F.
  10. Place the spinach in a large bowl and add ¼ cup of the olive oil, the onions and herbs, as well as the eggs, feta and spices and mix well.
  11. Grease a 30 x 40 cm (12 x 15.75”) or 30 cm – 12” baking tin with olive oil. The remaining olive oil will be used to brush the phyllo.
  12. Divide the dough into six parts and roll out a thin phyllo.
  13. Place on your working surface and cut it in the middle. Join the two pieces to make a bigger square or rectangle piece and brush it generously with olive oil.
  14. Put some filling on one edge. Roll, once to cover filling and press the two sides so that the filling will not come out. While rolling brush it with olive oil and when done, twist the two ends towards opposite direction. This will stretch the dough and make it even bigger. Place in an oiled baking tin one roll next to the other.
  15. Brush on top generously with olive oil.
  16. Bake for about 1 hour or until golden on top.

Hope you enjoyed the video and please let me know what you think:)

 Special Offer for my Readers:

Volume 1 includes a selection of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads. This goes to Jamie, of Life’s a Feast.

Volume 2, includes Breads, bread products, Pies, Snacks, Preserves and a lot of Desserts. This goes to Rosa, of Rosa’s Yummy Yums.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you win or buy the book or e-cookbooks, a review is always welcome.

Kopiaste and Kali Orexi,

Happy Holidays and Giveaway of e-cookbooks


With Christmas just two weeks away, I would like to thanks my readers with a giveaway of each volume of my e-cookbooks.

The books are available on the following formats for you to choose:

Online Reading (HTML, good for sampling in web browser)

Online Reading (JavaScript, experimental, buggy)

Kindle (.mobi for Kindle devices and Kindle apps)

Epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others)

PDF (good for reading on PC, or for home printing)

RTF (readable on most word processors)

LRF (Use only for older model Sony Readers that don’t support .epub)

Palm Doc (PDB) (for Palm reading devices)

Plain Text (download) (flexible, but lacks much formatting)

Plain Text (view) (viewable as web page)

Volume 1 includes over 100 of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads.

Volume 2, you will find Breads, bread products, Pies, Snacks and a lot of Desserts.

Now, how do you win the book?

1. Follow Kopiaste by subscribing to this blog. If you’re on Facebook, ‘Like‘ Kopiaste.. to Greek Hospitality.

2. Share this post on any social network. Facebook, Twitter, Google+, anything goes. Just use your imagination.

3. Blog about it on your blog. Why not let as many friends who love Greek-Cypriot recipes know about the book’s giveaway and what you like about the book.

4. Last, leave a comment on Kopiaste to let me know what you did. Your comment here also counts as one entry.

Every separate post you make counts as an entry for the book, so share it a ton!

I will pick 2 winners at random, on Friday the 16th of December. Make sure to check back here to see if you won!

If you don’t win the book and still want to buy it, I am offering you a 25% discount. You can use Code JB99K for Volume 1 and Code EP93W for Volume 2. Both offers are valid until 31st December, 2011, so why not send it as a gift to your friends as well or offer it as a giveaway on your blog, while it lasts. I promise you won’t regret it… 🙂

Happy Holidays!

Kopiaste and Kali Orexi,

 

The e-book has finally been published


First of all Happy Thanksgiving to all of you who celebrate today.

I know it’s been a very long time since my last post and I haven’t been around for several reasons.

It’s been almost a year since I published my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” and I wish to thank all of you for buying it. If you liked it, you may consider sending it as a gift to your friends and family who like Greek food.

I’ve received a lot of positive feedback from people who have bought it but also a lot of e-mails from younger people, asking me if I could make it into an e-book.

I written in the past about my efforts which were unsuccessful and after several efforts I gave up.   During the summer, it was so hot I did not even consider spending hours and hours on the computer but last mont I decided to give it a last try.  After google searching I found out about Smashwords.

Evidently they have a very good tutorial and after several attemps of uploading it there, it was rejected several times but I persisted and following their instructions I had to start it all over again.  The recipes are still the same but all the formatting had to be done from scratch.

I finally made it and it was accepted!!!

The maximum capacity allowed for an e-book on Smashwords is 5 MB and my cookbook was way above that size. I didn’t want to remove any of the recipes included in cookbook and since I had more to add, I decided to divided into two volumes.

Volume 1, includes over 100 recipes: Mezedes, Side Dishes and Main Dishes.

Volume 2, includes over 130 receipes: Bread, Pies, Snacks and Desserts

The first volume was enriched by more traditional recipes, which due to the high cost on Createspace, I could not add.

The second volume was also enriched by recipes not posted in the printed book but I’ve also added lots of my cakes, spoon sweets, marmalades etc.

The best part is that you can download a free sample from each book, , in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.).  All you have to do is follow the respective links given above.

You can see all the recipes included in the Table of Content and the best part is you get a free sample of some recipes.

Hope to hear your views of what you think about it.

Greek-Cypriot recipes in an e-book


After the success of my cookbook and almost a year later, I have now published my cookbook into an e-book with Smashwords. The e-book can now be downloaded, in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.)

The maximum capacity of an e-book at Smashwords is only 5 MB and since the cookbook was almost twice as big, I had to separate it into two Volumes, each one reaching the maximum capacity, with lots of new recipes. You can download a free samle of each book, following the respective links given below, in order to see the Table of Contents as well as a sample of some recipes.

Last but not least many thanks to all my loyal followers and readers of “Kopiaste”, who have bought the hard cover book but also to all of you who are now buying the e-book.

Volume 1 includes all mezedes, side dishes and main dishes.

In Volume 2, you will find Breads, Pies, Snacks and a lot of Desserts.

Cookbook (in print)

Order your copy now!

E-book:

Or download the e-book now!

Tsipopita with Almonds

Aside


Tsipopita is a traditional Cypriot dessert (pita) made with home made phyllo and tsipa, which is the name of the butter used.   To make this butter full fat ewe’s milk is used and it is made by collecting the skin or crust which is formed on top of the milk, which in Greek is called τσίπα (tsipa).

This  pita is traditionally made with layers of phyllo which are brushed with tsipa and then ground cinnamon and cloves are sprinkled between each layer of phyllo.   It is then rolled, baked  and drenched in an armatic sugar syrup.

A friend and reader of my blog asked me yesterday if I could post the recipe for tsipopita.  Although I knew how to make it, I have never made it before.  As  I am still on a diet, I avoid using butter so I explained to her how to make it and at the time it didn’t even cross my mind to make it.

However, later in the afternoon our contractor visited us and he told us that he needs us to go to Nafplion on Monday for some details regarding the house, which need to be clarified on the spot. When he was leaving, he jokingly asked me if I could make some daktyla.

After almost a year since we met and visiting Nafplion at least once a month, we are now friends and I have made daktyla  for him and the crew a few times and they love them.    Although this morning I was planning to make daktyla, I couldn’t get tsipopita out of my mind and since I had some leftover stakovoutyro in the refrigerator, I decided to surprise them with tsipopita instead and hope they will like it.  Stakovoutyro is a Cretan butter which is similar to tsipa but if you have neither of them, you can use clarified butter.

I made a twist of tsipopita using roasted almonds in the filling, which is a cross between daktyla and baklavas.

This dessert is delicious but it is high in calories.   I am really tempted to try it, even if it is a tiny piece!!

Tsipopita, my take on a traditional Cypriot recipe

Preparation time:  1 hour
Cooking time:  45 minutes
Makes:  35 pieces

Ingredients:

100 grams tsipa butter (I used stakovoutyro)
For the dough:
500 grams all purpose flour
½ tsp salt
¼ cup olive oil
¾ cup water

For the syrup:

1 ½ cups sugar
1 cups water
1 lemon rind
½ piece cinnamon stick
1 tsp cloves
1 tbsp lemon juice
2 tbsp rosewater

For the filling:

100 grams roasted almonds
1 tsp ground cloves
2 tsp ground cinnamon
4 tbsp sugar
2 tbsp rose water

Directions:

Prepare dough and set aside to rest for half an hour.  See how to make dough here.

While dough is resting prepare the syrup. Put the sugar, water, cinnamon stick, cloves, lemon peel and lemon juice in a sauce pan and bring to boil, lower heat and simmer for 5 minutes. Remove cinnamon, cloves and lemon peel and add rose water and let it cool.  By the time you have finished making tsipopita the syrup will be ready for use.

Roast the almonds in the oven for about 15 minutes, until golden and give them a quick pulse in a food processor.  Mix them with sugar, cinnamon, cloves and rose water.

Divide the dough into 6 equal parts.  Roll out the dough on the pasta machine from No.1 to 3, to 6 and go until no. 8, to make a thin phyllo.   Make a long piece of phyllo which cut into the middle and join the two pieces in the middle.

Heat the butter until it melts and set aside to cool.   Brush the phyllo with the butter and sprinkle with 1/6th of the almond mixture.  Make into a roll starting from the narrow side and then twist.

Brush a 26 cm baking tin with butter and place the twisted roll in the centre of the baking dish, forming a coil.  Continue with the remaining 5 pieces.  When done, brush the top with butter.

Preheat oven at 180o C / 350o F and bake for about 40 – 45 minutes until golden brown.

As soon as you remove it from the oven add the syrup and cover it with a clean napkin until the syrup is absorbed.

Allow to cool before serving.


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Kroketes / Κροκέτες (Potato Croquettes with minced meat)

Aside


Potato croquettes (from the French verb “croquer”, which means to crunch, are mashed potatoes in which more ingredients are used for taste, they are shaped into a cylinder roll and deep fried.  However, plain mashed potatoes will not hold together when frying so an egg and flour is added as the binding agent and then they are coated with breadcrumbs and deep fried.  The time of frying is up to you.  The mashed potatoes and minced meat are already cooked, so it depends how crispy and golden you like them.

Οι Κροκέτες (από το γαλλικό ρήμα “croquer” (που σημαίνει τραγανό) είναι πατάτες πουρέ, στις οποίο βάζουμε και άλλα υλικά για γεύση, τις πλάθουμε πιο μακρόστενες από τους κεφτέδες και τις τηγανίζουμε.  Εάν τηγανίσουμε όμως σκέτο πουρέ θα διαλυθεί στο τηγάνι και έτσι βάζουμε τον κρόκο και το αλεύρι για να δέσουν.  Όλα τα υλικά είναι ήδη ψημένα γιαυτό ο χρόνος τηγανίσματος εξαρτάται από το πόσο τραγανές και χρυσαφένιες θέλουμε τις κροκέτες.

I make these croquettes to accompany meat dishes such as steaks, schnitzel, lamb or pork chops etc.  When I make them plain, I often mix in cheese such as feta, graviera, kefalotyri or halloumi, herbs and spices.

Φτιάχνω τις κροκέτες σαν συνοδευτικό σε διάφορα φαγητά με κρέας, όπως σνίτσελ, μπριζόλες, παϊδάκια κλπ.  Όταν κάνω τις απλές κροκέτες βάζω μέσα διάφορα τυριά όπως γραβιέρα, κεφαλοτύρι, χαλλούμι, αρωματικά και μπαχαρικά.

Cheese Potato Croquettes

Preparation time:  15 minutes

Cooking time:  30 + 15 minutes

Ingredients:

5 medium potatoes
3 tablespoons milk
Salt
1 egg yolk
A pinch of nutmeg
1 medium onion or 3 spring onions, finely chopped
1 clove garlic, crushed (optional)
2 tablespoons olive oil from preserved mint *
1 tablespoon preserved mint leaves, finely chopped together with 3 – 4 peppercorns crushed *
½ cup fresh parsley, finely chopped
1 cup grated halloumi, graviera or kefalotyri

For the bread coating:

1 cup arkatena, or other breadcrumbs
1/2 cup halloumi, graviera or kefalograviera (or substitute with parmesan if no Greek cheeses available)
1 egg + 1 egg white
Olive oil for frying

Directions:

In a non stick frying pan heat the olive oil from preserved mint and sauté the onion and garlic until translucent.   Add mint with peppercorns and mix. Mix in the parsley and set aside until it cools.

In the meantime, wash potatoes, cut into small pieces and boil until soft.

Drain water from potatoes and mash.  Add the sautéed onions with the oil, milk, salt and nutmeg and mix.

Allow to cool for ten minutes and mix in egg yolk, cheese and flour.  Mix and set aside to cool.

Mix the breadcrumbs with the remaining cheese.  Take a heaped spoonful of mashed potatoes and  shape the croquettes into a roll.

Beat the eggs with a fork.  Dip each croquette in the egg and coat with breadcrumbs mixed with the cheese and refrigerate for half an hour.

Heat the olive oil and fry the croquettes on both sides until golden and crispy.

Remove on kitchen paper to drain.

Serve as a side dish.

*Note:  The recipe for the preserved mint is included in my cookbook but in case you do not have preserved mint, replace it with 2 – 3 tablespoons fresh mint or 1 tablespoon dried mint and add freshly ground black pepper.

Κροκέτες με Τυρί

Χρόνος προετοιμασίας:  15 λεπτά

Χρόνος μαγειρέματος:  30 + 15 λεπτά

Υλικά:

5 μέτριες πατάτες
3 κουταλιές γάλα
Αλάτι
1 κρόκο
Μία πρέζα μοσχοκάρυδο
1 μέτριο κρεμμύδι ή 3 κρεμμυδάκια φρέσκα, ψιλοκομμένα
1 σκελίδα σκόρδο, λιωμένη (προαιρετικά)
2 κουταλιές ελαιόλαδο από δυόσμο συντηρημένο σε ελαιόλαδο
1 κουταλιά φύλλα δυόσμου συντηρημένο σε ελαιόλαδο μαζί με 3 -4 κόκκους πιπέρι λιωμένους*
½ κούπα μαϊντανό, ψιλοκομμένο
1 κούπα τριμμένο χαλλούμι ή γραβιέρα ή κεφαλοτύρι

Για το πανάρισμα:

1 κούπα φρυγανιά τριμμένη από παξιμάδια αρκατένα (ή άλλη φρυγανιά)
1/2 κούπα χαλλούμι, γραβιέρα ή κεφαλοτύρι
1 αυγό ολόκληρο και 1 ασπράδι
Ελαιόλαδο για τηγάνισμα

Εκτέλεση:

Σε αντικολλητικό τηγάνι ζεσταίνουμε το ελαιόλαδο και σωτάρουμε το κρεμμύδι και το σκόρδο μέχρι να μαλακώσουν.  Προσθέτουμε το δυόσμο, το πιπέρι και ανακατεύουμε.  Ρίχνουμε το μαϊντανό και αφού ανακατευτούν το βγάζουμε από τη φωτιά μέχρι να κρυώσει.

Στο μεταξύ έχουμε βάλει τις πατάτες να βράσουν.

Τις στραγγίζουμε και τις λιώνουμε.   Προσθέτουμε τα σωταρισμένα κρεμμύδια μαζί με το λάδι, το γάλα, το αλάτι και μοσχοκάρυδο και τα ανακατεύουμε.

Τα αφήνουμε να κρυώσουν λίγο και ανακατεύουμε μέσα τον κρόκο, τα τυριά και το αλεύρι.

Ανακατεύουμε τη φρυγανιά με το τυρί.   Παίρνουμε μια γεμάτη κουταλιά πουρέ και φτιάχνουμε την κροκέτα.

Κτυπάμε τα αυγά με ένα πιρούνι.  Βουτάμε την κροκέτα στο αυγό και μετά στη φρυγανιά.  Αφού τελειώσουμε τις βάζουμε στο ψυγεία για μισή ώρα.

Ζεσταίνουμε το ελαιόλαδο και τηγανίζουμε τις κροκέτες και από τις δύο πλευρές μέχρι να ροδίσουν.

Τις βγάζουμε σε απορροφητικό χαρτί.

Τις σερβίρουμε σαν συνοδευτικό σε κρέατα.

*Σημ:    Η συνταγή για δυόσμο συντηρημένο σε ελαιόλαδο βρίσκεται στο βιβλίο μου, αλλά μπορείτε να τον αντικαταστήσετε με 2 – 3 κουταλιές φρέσκο ή 1 κουταλιά ξερό και να βάλετε φρεσκοτριμμένο πιπέρι.

My mother used to make these croquettes and she always added a minced pork filling, similar to the ones used for koupes.

Η μητέρα μου έφτιαχνε τις  κροκέτες γεμιστές με χοιρινό κιμά, έτσι όπως φτιάχνουμε τις “κούπες”.

I used “arkatena” which are the Cypriot traditional rusks made with fermented chickpea yeast, to make the breadcrumbs but you can used any other breadcrumbs you like.

Για όσους δεν ξέρουν τι είναι τα “αρκατένα”, είναι τα παραδοσιακά παξιμάδια της Κύπρου τα οποία γίνονται από μαγιά που βγαίνει από τα ρεβίθια.  Εσείς μπορείτε να χρησιμοποιήσετε όποια φρυγανιά θέλετε.

Arkatena / Αρκατένα

Potato Croquettes with minced meat

Preparation time:  15 minutes

Cooking time:  55 minutes
Serves:  5 – 6 as a main dish

Ingredients:

 

Potato mixture

5 medium potatoes (about 1 kilo)
3 tbsp olive oil
3 tbsp milk
Salt
A pinch of nutmeg
1 egg yolk
½ cup all purpose flour

For the filling

200 grams minced meat (beef, pork or both)
2 tablespoons olive oil
1 medium onion
1 spring onion, finely chopped
1 clove garlic, finely chopped (optional)
Salt
Freshly ground black pepper
Cinnamon
3 tablespoons fresh mint leaves, finely chopped or 1 tablespoon dried mint
½ cup fresh parsley, finely chopped

For the bread coating:

1 cup arkatena, or other breadcrumbs
1/2 cup halloumi or kefalograviera
1 whole egg + 1 egg white
Olive oil for frying

Directions:

In a sautéing pan or non stick frying pan heat the olive oil and sauté the onion and garlic until translucent.   Add the minced meat and mix until it becomes white.  Add salt, pepper and cinnamon mix and remove from the heat.  Mix in the mint and parsley and set aside until it cools.

In the meantime, wash potatoes, cut into small pieces and boil until soft.

Drain water from potatoes and mash.  Add the olive oil, milk, salt and nutmeg.

Allow to cool for ten minutes and mix in egg yolk and flour.  Mix and set aside to cool.

Mix the breadcrumbs with the cheese in a bowl.  Take a spoonful of mashed potatoes and create a hollow in the middle with your finger.  Add the cooked minced meat and seal the hole and shape the croquette.  Continue until you shape all croquettes

Beat the eggs with a fork.  Dip each croquette in the egg and coat with breadcrumbs mixed with the cheese.  Refrigerate for half an hour.

Heat the olive oil and fry the croquettes on both sides.

Remove on kitchen paper to drain.

Serve as a main dish with a salad.   Here are a few ideas.

Κροκέτες γεμιστές με Κιμά

Χρόνος προετοιμασίας:  15 λεπτά

Χρόνος μαγειρέματος:  55 λεπτά

Υλικά:

Για τις πατάτες:

5 μέτριες πατάτες
3 κουταλιές ελαιόλαδο
3 κουταλιές γάλα
Αλάτι
1 κρόκο
Μία πρέζα μοσχοκάρυδο

Για τη γέμιση:

200 γραμμάρια κιμά (μοσχαρίσιο, χοιρινό ή ανάμεικτο)
2 κουταλιές ελαιόλαδο
1 μέτριο κρεμμύδι, ψιλοκομμένο
1 κρεμμυδάκι φρέσκο, ψιλοκομμένο
1 σκελίδα σκόρδο, ψιλοκομμένη
Αλάτι
Φρεσκοτριμμένο μαύρο πιπέρι
Κανέλα
3 κουταλιές δυόσμο φρέσκο, ψιλοκομμένο ή 1 κουταλιά ξερό τριμμένο
½ κούπα μαϊντανό, ψιλοκομμένο

Για το πανάρισμα:

1 κούπα φρυγανιά τριμμένη από παξιμάδια αρκατένα (ή άλλη φρυγανιά)
1/2 κούπα χαλλούμι , γραβιέρα ή κεφαλοτύρι
1 αυγό ολόκληρο και 1 ασπράδι
Ελαιόλαδο για τηγάνισμα

Εκτέλεση:

Σε αντικολλητικό τηγάνι ή σωτέζα ζεσταίνουμε το ελαιόλαδο και σωτάρουμε το κρεμμύδι και το σκόρδο μέχρι να μαλακάωσουν.  Προσθέτουμε τον κιμά και ανακατεύουμε μέχρι να ασπρίσει.  Προσθέτουμε το αλατοπίπερο, την κανέλα και τα ανακατεύουμε.  Αποσύρουμε από τη φωτιά και ρίχνουμε το δυόσμο και τον μαϊντανό και τα ανακατεύουμε.  Τον αφήνουμε να κρυώσει.

Στο μεταξύ πλένουμε τις πατάτες, τις κόβουμε σε μικρά κομμάτια και τις βράζουμε μέχρι να μαλακώσουν.  Ετοιμάζουμε τον πουρέ προσθέτοντας όλα τα υλικά.  Τον κρόκο και το αλεύρι θα τα προσθέτουμε αφού κρυώσει λίγο ο πουρές.

Ανακατεύουμε τη φρυγανιά με το τυρί.

Παίρνουμε μια κουταλιά πουρέ και με το δάκτυλο δημιουργούμε μια τρύπα στη μέση.  βάζουμε όσο κιμά χωράει μέσα και κλείνουμε την τρύπα.

Κτυπάμε τα αυγά με το πιρούνι.  Βουτάμε την κροκέτα στο αυγό και μετά στη φρυγανιά.  Τις βάζουμε στο ψυγείο για μισή ώρα.

Ζεσταίνουμε το ελαιόλαδο και τηγανίζουμε τις κροκέτες μέχρι να ροδίσουν.

Τις βγάζουμε σε απορροφητικό χαρτί.

Τρώγονται σαν κυρίως φαγητό με μια σαλάτα.   Μπορείτε να βρείτε ποικιλία σαλάτων εδώ.

Κοπιάστε και Καλή όρεξη,

Kopiaste and Kali Orexi,

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