INGREDIENTSPastry250g plain flour70g cold butterfinely grated rind of 1 small lemonFilling200g ricotta or smooth cream cheese1/2 tsp ground cinnamon1/2 tsp orange blossom water25g caster sugarlight olive oil (for frying)icing sugar (to serve)METHODPastryMix flour, butter and salt in large bowl, sifting and working through with your fingers until it forms large breadcrumbs.Add 5 tablespoons of water and lemon rind and knead gently and quickly with your hands until the dough just comes together in a mass.Knead for 20-30 seconds or until smooth, take care not to overwork the dough.Wrap in plastic wrap and leave for about 1 hour in a cool (but not cold) place.FillingMix ricotta or cream cheese with cinnamon, orange blossom water and caster sugar.Refrigerate until needed.BourekiaRoll out pastry very thinly.Cut 8cm rounds with a biscuit cutter or sharp rimmed glass.Put a teaspoon of filling in the middle of each round.Wet your finger with a little water and run it around the edge of the pastry, then fold it over into a half moon.Press the edge to make sure it is sealed.Keep all the pastries on a tray dusted with flour until you are ready to fry them.Fill a saucepan or deep-fat fryer one-third full of oil and heat up for deep-frying.Fry the pastries a few at a time for 30-40 seconds, turning them around until they are golden.Lift them out with tongs onto a tray lined with kitchen paper to drain off the oil.Arrange on a serving platter, dust very generously with icing sugar and serve immediately.COMMENTSFiddly but absolutely awesome!SERVINGS24SOURCETessa Kiros Falling Cloudberries
INGREDIENTS4 thick boneless pork chops/steaks1/2 cup olive oil1/2 cup fresh squeezed lemon juice1 tbs red wine vinegar1 tbs dried oregano (if you have fresh oregano, even better, use 2 tbs of fresh)1 tbs finely minced garlic or garlic powder
METHODCut pork chops into cubes about 1 1/2" - 2" square and place in zip loc bag. Combine marinade ingredients and pour over meat. Marinate in refrigerator for 6-24 hours.
Preheat grill to high and let meat come to room temperature. Thread on to skewers.When grill is hot, place Souvlaki skewers on grill and reduce heat to medium-high. Grill until very well browned on all sides, about 25 minutes. Serve with TzatzikiSERVINGS4COMMENTSYou can also use this recipe for chicken or lamb souvlakiSOURCEKalynskitchen.blogspot.com
INGREDIENTS1 cucumber2 ripe tomatoes, cut into chunks2 inner celery stalks with leaves, chopped180g greek olives1 small red onion, finely sliced40g valerina leaves (lambs lettuce)a handful of coriander1 large garlic clove2 tbs red wine vinegar125ml olive oil150g feta cheese, roughly crumbled1 tsp dried oreganoMETHODPeel the skin of the cucumber in alternate stripes lengthways.Halve lengthways and then cut into slices and put in serving bowl.Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl.Season with salt and pepper and mix through.Mix the garlic and vinegar with a pinch of salt in a blender until completely smooth.Stir in the oil.Pour over the salad and gently mix through.Crumble the feta and oregano over the top before serving.SERVINGS4SOURCETessa Kiros Falling Cloudberries
INGREDIENTS
4 tbs olive oil1 large onion, chopped2 tbs chopped parsley2 garlic cloves, crushed850g lean beef mince1 bay leaf1 tsp ground cinnamon125mL white wine400g tinned tomoatoes, chopped450g short pasta30g butter1/2 tsp dried mint1 tbs breadcrumbsBechamel Sauce120g butter125g (1 cup) plain flour1 litre warm milka little freshly grated nutmeg
METHODHeat the oil in a large non-stick saucepan and fry the onion until soft and lightly golden.Add the parsley and garlic and cook for a few seconds before adding the meat.Fry for a few minutes until all the moisture has evaporated and the mince is starting to brown. Season with salt and pepper and add the bay leaf and cinnamon.When it begins to fry in the oil and brown, add the wine and cook until evaporated.Add the tomatoes and about a cupful of water and continue cooking over medium to high heat for 10-15 minutes until the tomatoes have melted into the meat (the meat shouldn't be too dry).Remove from the heat.Preheat your oven to 180°C.Meanwhile, cook the pasta in boiling salted water for 2 minutes less than it says on the packet so that it is still quite firm. Drain and put in a bowl.Mix in the butter and crumble in the mint with your fingers.Mix through well and spoon half over the base of a large ovenproof dish (35cm by 24 cm by 6cm deep).Pour the meat mixture over the top so it evenly covers the pasta.Add the remaining pasta in another layer over the top.Press down with a wooden spoon so that it is fairly compact.Set aside while you make the bechamel sauce.Melt the butter in a saucepan. Whisk in the flour and cook for a few minutes, stirring constantly.Begin adding the warm milk - it will be immediately absorbed so work quickly whisking with one hand and adding ladlefuls of milk with the other.When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.Pour this over the pasta and meat layers in the dish. It should just fit exactly in the dish.Sprinkle the breadcrumbs over the top and bake for 30-40 minutes until the top is nicely golden in parts.Let it cool a little before cutting into squares to serve, otherwise it will run everywhere.Serve warm or at room temperature with a big greek salad.
SERVINGS10SOURCETessa Kiros Falling Cloudberries
INGREDIENTS500g english spinach350g feta cheese2 eggs, lightly beatengrated nutmeg3 tbs grated parmesan cheese375g filo pastry180g butter, meltedMETHODBlanch the spinach in boiling salted water for a few minutes and then drain well. When it has cooled slightly, chop finely, squeezing out as much excess water as possible.Combine the spinach and feta in a bowl and mash with a fork or wooden spoon.Mix in the eggs, a little nutmeg and the parmesan.Season with black pepper.Preheat oven to 180°C.Lay out one sheet filo pastry on a work surface and brush with melted butter.Put another sheet of filo to fit exactly over the first and brush this with butter also.Keep the rest of the filo covered with a damp cloth so that it doesn't dry out. Cut the filo into 10cm strips lengthwise.Put 1 tbs of spinach filling in the bottom middle of each strip and fold the right corner over to the left side to make a triangle.Fold the pastry upwards to create another triangle and continue until you have made a neat package.Brush both sides with butter and arrange on a baking tray so they fit quite compactly.Repeat with the remaining pastry and filling.Bake for about 15-20 minutes or until pastry is golden and crisp, and serve immediately.COMMENTSYou can make smaller ones by cutting the pastry into thinner strips, and use less filling on each.SERVINGS18 medium sized or 30 smaller onesSOURCETessa Kiros Falling Cloudberries
INGREDIENTS20g butter1/2 tbs olive oil1 slice haloumi cheese (as thick as you like)plain flour (for dusting)2 tbs ouzohalf a lemonMETHODHeat butter and oil in small fry pan over medium heat. Dust the haloumi with flour on both sides, shaking off the excess.Add to the hot pan and fry until golden on both sides, taking care that the butter does not burn.Then add the ouzo and carefully set it alight, standing back.Serve immediately with a squeeze of lemon.COMMENTSQuite spectacular, but don't go overboard with the ouzo, the kitchen may go up!!!To serve more people, just multiply the amounts.SERVINGS1SOURCETessa Kiros Falling Cloudberries
INGREDIENTS500g lean beef or veal mince1 onion, grated1 garlic clove, crushed2 slices bread, crusts removed1 egg, lightly beaten3 tbs parsley, minced2 mint sprigs, chopped1/2 tsp ground allspice1 tbs dry red wine2 tbs water (more if necessary)salt and freshly ground pepperplain flour (for dusting)oil (for frying)METHODSoak bread slices in water, then squeeze dry.In a large bowl, combine mince with onion, garlic, bread, egg, parsley, mint, allspice, and wine and knead for 2 minutes. The mixture should be soft, add a few tablespoons of water if necessary.Season with salt and pepper to taste, then cover and refrigerate for at least an hour (overnight if possible).Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour.Heat the oil in a fry pan to the smoking point, slip in the keftedes and fry until crisp, turning constantly with tongs.Remove with slotted spoon and drain on absorbent paper.SERVINGS24SOURCEwww.recipesource.com
INGREDIENTS2 garlic cloves2 tbs olive oil1 tbs lemon juice1 small cucumber1 tsp salt600g thick plain greek yoghurt2 tsp dried mintMETHODCombine garlic, olive oil and lemon juice in a small bowl and leave to one side.Peel the skin of the cucumber lengthways in alternate stripes - miss one, do one.Grate the cucumber coarsely and put in a fine sieve over the sink.Sprinkle with salt and leave for about half an hour to let the juices drip away.Squash it with your hands or a wooden spoon to extract the liquid (this will prevent your tzatziki being watery).Place the yoghurt in a bowl and stir in the mint, crushing it between your fingers as you add it. Add the garlic oil mixture and cucumber and season with some black pepper.Mix through well and taste for salt before serving.COMMENTSIf you aren't serving it immediately, store in a covered container in the fridge, where the flavours will mature. It should keep for a couple of days.SERVINGS6-8SOURCETessa Kiros Falling Cloudberries
INGREDIENTS
