Sunday, February 26, 2017

Sweet Potato-Carrot Victoria Sandwich Cake

Want to get some veggies into your little ones? This is a great way to do it. Grate the nutritious sweet potato and carrot on a fine grater, or just use your blender to make them really smooth. It's a big hit.

4 oz. self rising flour
4 oz. sugar
4 oz. butter
2 eggs
1/4 tsp vanilla essence
1/2 cup grated sweet potato
1 grated small carrot

Beat the butter with the sugar until light and creamy. Beat the eggs in one at a time and then the vanilla. Fold in the sifted flour, and then fold in the grated vegetables. Divide between two 6-7 inch cake pans and bake at 350 F for 20-25 min.. If you pour the whole mixture into one bigger pan, check it after 25 minutes and if it's not ready, check it when it starts to smell really strongly, in about 10-15 more minutes.

Let me know how everyone liked it!

Friday, June 24, 2016

Luxurious Apple Cake

I had this yummy cake many times when I lived in Cyprus, and I always felt it's so much better than apple pie! It sounds complicated but it really isn't. It's delicious cold or warm. When serving warm, try it with some creme fraiche or to keep the Italian theme, whip up a cup of mascarpone cheese with a cup of heavy cream and dollop over a slice to serve. Mmmmmmm... Coffee anyone?

2 pounds/1 kilogram apples, about 5 apples (Golden Delicious work the best) peeled, cored, sliced thin and tossed with juice from 1/2 a lemon
7 tablespoons/100g melted butter plus more for greasing pan and dotting cake top
1 3/4 cups/200g Self Rising flour, plus more for dusting pan
Pinch of salt
2 extra large eggs, at room temperature
1 cup/180g granulated sugar, plus more for sprinkling the top of the cake
Zest of 1/2 a lemon
1 teaspoon vanilla extract (optional)

Special equipment: 8 or 9-inch springform pan with removable bottom or regular pan lined with parchment paper.

Preheat oven to 350F/180C. Butter and flour an 8 or 9-inch springform pan and set aside.
In a large mixing bowl toss the apples with lemon juice and half of the sugar. Set aside.
Beat the eggs in a large mixing bowl with the rest of the sugar until pale and creamy. Add the lemon zest and vanilla extract and mix well. Sift in the flour mixture gradually into the egg batter, mixing well. Add the melted butter, any juice released by the apples and beat briefly until a smooth, thick batter forms without over beating.
Add half of the apple slices to the cake batter and fold together until evenly distributed. Spread the batter in the prepared springform pan and shake gently to level the surface. Arrange the remaining apple slices over the top of the batter. Sprinkle the top with 2 tablespoons sugar and dot with bits of butter here and there.
Bake for 60 to 70 minutes until the cake pulls away from the sides of the pan and the surface is golden brown. The cake is done when it tests barely moist with a toothpick. Remove from the oven and let cool on a wire rack for 10 minutes. Remove the sides from the springform pan and let the cake cool completely before transferring to a serving platter.

How do you prefer it, cold or hot?

Saturday, June 4, 2016

Creme Caramel (Flan): The Perfect Summer Treat

This is the easiest recipe ever! It achieves a perfect balance of creaminess and... egginess? Just 5 ingredients and 10 minutes to prepare and off into the oven. It's foolproof. Serves 6-8.

Preheat Oven @ 350 degrees F
Caramel: Heat 1 cup sugar and water to moisten in a saucepan until it begins to caramelize (turn golden brown). Pour into a mold in which the creme will cook.

5 eggs + 1 Egg yolk
1/2 cup sugar
Beat together.

1 cups milk
1/2 cup half and half
1 Vanilla bean scraped

Heat in the saucepan the caramel was made in. When it begins to bubble turn off the flame and stir in the egg and sugar mixtrue. Pour the creme into the mold on top of the caramel. Place mold into a deep pan and fill with hot water half way up the mold. Bake for 1 hour. Remove from the oven and cool completely. Best served chilled so if you have time refrigerate for up to a day. Before serving, score with a knife around the sides of the mold and place the serving dish on the mold. Flip quickly (over the sink is best) and when you feel a "plop" the creme has released. Remove the mold

Sunday, January 31, 2016

Greek Baked Lamb

From Loving Spoonfuls...

Eva Ouzas' Recipes


Peter serves this dish at Easter and other special occasions during the year. It’s just as good on the barbecue as it is in the oven.

Yield: 6-8 servings
1 cup vegetable oil 250 mL
juice of 1 lemon
1 tbsp freshly ground black pepper 15 mL
1 tbsp (heaping) garlic powder 15 mL
1 tbsp (heaping) dried oregano 15 mL
1-2/5 tsp salt 7 mL
1 leg of lamb (about 4 lbs/2 kg) 1

In a bowl, stir together oil, lemon juice, pepper, garlic powder, oregano and salt. Place leg of lamb in large roasting pan; brush generously with most of the marinade. Pour 2 cups of water in bottom of pan. Cover with foil and roast in 375°F (190°C) oven for 45 minutes. Remove foil; brush with remaining marinade. Return to oven and roast, uncovered, for about 1 hour and 15 minutes longer or until desired doneness is reached.

What's your favorite lamb recipe?

Friday, May 3, 2013

Happy Easter with Flaounes!

Easter is upon us! Cypriots here in the US will miss this mouth watering cheesy classic so, I am posting my favorite recipe for all to try. If you can't make it, leave me a message. Maybe I can sell you some!

9 c plain flour
0.5 yeast block or 2 sachets active dry yeast
1.5 c warm water or 3/4 water and 3/4 milk
1.5 tsp salt
3 tsp sugar
0.5 c oil
1 tbs melted butter or shortening

1 kg flaouna cheese or Kasseri cheese
halloumi cheese pieces
1 yeast block or 2 sachets active dry yeast
4 tsp dried mint, crushed
6 eggs
1/2 c raisins (optional)

To Finish
1 egg beaten with 2 tbs water
Sesame seeds

Dough: Sift the flour and dissolve the yeast in the water. Pour the yeast and add all the other ingredients. Knead for 10 minutes and set aside in a warm area to rise in an oiled polythene bag or plastic container. When the dough doubles in size it's ready to roll out.

Grate cheeses, add the rest of the filling ingredients and mix well. Tear a handful of dough (about a cup) and roll out into a circle. Place a palmful (3/4-1 cup) of filling in the middle and fold three sides up towards the middle without enclosing the filling completely. Place on sesame seeds and brush with the egg wash. Sprinkle some sesame seeds on top. Bake in the upper middle rack at 425F/220C until golden brown. Makes about 12 large flaounes.

Freeze what you don't eat in a few days. They are delicious warm or cold with mint or regular tea.

Friday, January 4, 2013

Koulourakia Methysmena (Κουλουράκια Μεθυσμένα)

Probably the easiest cookie recipe ever. Enjoy with a hot (or cold) drink!

Oven: 400 F     BakingTime: 20-25 minutes

1 cup sugar
1 cup oil
1 cup butter or vegetable shortening
1 cup orange juice (or white wine)
1-1.5 lbs (6-7 cups) Self Raising Flour
1 egg white and sesame seeds to finish (optional)

Get some veggies in 'em: add 1/4 cup grated carrot 1/4 cup grated zucchini in the mix.

Mix all the ingredients together except the flour until well mixed. Add flour a little at a time until the dough comes off the sides of the bowl. Shape into any cookie shape you want or use a cookie dough press or cutter and cut shapes (about 1/4 inch thick).  If you want brush with a beaten egg white and roll into sesame seeds before baking.