tag:blogger.com,1999:blog-66905251565998936262024-03-13T17:03:49.936-04:00DanaelandRecipes
Tried, Tested & ExperimentalMs Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6690525156599893626.post-57310310655742289842020-11-01T02:18:00.005-05:002024-03-10T14:43:58.655-04:00Rafkioles (ravioles or Cypriot ravioli)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymHZYVsYV-tl1PEdw3IE6utKzAOSJefcxbBx-0myfgO2igTj9OnlENiNM9xx-w8W6wmKQ0CCLBB_MEPA_x8FLBJRwW_u8J8Rd8mgteFKG29N8dj8vX3aHjbxoZlYD-WcqvatGlLWSA2jJqtTKFx2OVmE0WMBzwDoWsS8GWwAFsBiWOIsaL_Bw1mijPFw/s4032/PXL_20210102_012726134.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymHZYVsYV-tl1PEdw3IE6utKzAOSJefcxbBx-0myfgO2igTj9OnlENiNM9xx-w8W6wmKQ0CCLBB_MEPA_x8FLBJRwW_u8J8Rd8mgteFKG29N8dj8vX3aHjbxoZlYD-WcqvatGlLWSA2jJqtTKFx2OVmE0WMBzwDoWsS8GWwAFsBiWOIsaL_Bw1mijPFw/s320/PXL_20210102_012726134.PORTRAIT.jpg" width="320" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6cP-LUTSzUTuQZokz_83xEvvSn2ynRo8jCErlEL61SdyJfCScnTzlLYsQCldLZYjvNf_GyJ0dV0r2IYfml0CFGG7LpLTGoY3wAVkLXmlAZs4KI-9zZP2PrDiegzR0bIiw10Gz6zn2VGs84pJbMj4e_XNvJ2W2u_xSC0JCiCf5WJbKYC8SHlnXSRMjX4/s960/FB_IMG_1524099943987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6cP-LUTSzUTuQZokz_83xEvvSn2ynRo8jCErlEL61SdyJfCScnTzlLYsQCldLZYjvNf_GyJ0dV0r2IYfml0CFGG7LpLTGoY3wAVkLXmlAZs4KI-9zZP2PrDiegzR0bIiw10Gz6zn2VGs84pJbMj4e_XNvJ2W2u_xSC0JCiCf5WJbKYC8SHlnXSRMjX4/s320/FB_IMG_1524099943987.jpg" width="320" /></a></div><br /><br />This delicatre and soul-warming dish is very different from Italian ravioli. The dough is soft and pillowy and the cheese filling is has a very distinctive flavor because of the halloumi cheese, which is made from sheep and/or goat milk. It's my whole family's favorite on cold days and special occasions. Make double the amount and freeze the second batch on trays before bagging and storing in the freezer. <p></p><h2 style="text-align: left;">Ingredients</h2><div>1 halloumi cheese, grated (2 cups)</div><div>2 cups strained ricotta or anari cheese</div><div>2 eggs</div><div>1 teaspoon dried mint</div><div>2 cups flour</div><div>1/3-1/2 cup water</div><div>Generous pinch of salt\</div><div>1 chicken or vegetable stock cube or 1/2 gallon broth</div><h2 style="text-align: left;">Procedure</h2><div>Mix the cheeses, eggs and mint in a bowl and set aside. Put the flour and salt in a blender or mixer or in a bowl and add enough water to make a pliable dough. In the blender, as soon as the dough comes together in a ball, it's ready. Place in an oiled bowl and keep covered with a damp paper towel to keep from drying out. Tear handfuls of dough and roll out thin on a floured surface, using a rolling pin or a pasta machine (the thinner the dough, the faster they will cook). Place teaspoonfuls of the cheese mixture in a row along the rolled out dough and fold over. Press the air out with your fingers and cut each rafkiola with a glass or cookie cutter. Place rafkioles on a sheet pan. When you fill the sheet pan, boil the broth or stock in a large pot. Drop into the simmering broth one by one (to make sure they don't stick to each other) and cook through for 5-6 minutes <i>after</i> they rise to the top of the broth. Serve warm.</div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-27081133322200145182020-10-23T09:44:00.000-04:002020-10-23T09:44:55.131-04:00La Crepe de Froment/Sweet Crepes (recipe from Brittany)<p> Ingredients</p><div style="text-align: left;">500 g flour<br />250 g powdered (icing) sugar<br />125 g butter or 3 tablespoons oil<br />3 eggs<br />1 litre milk</div><div style="text-align: left;">1/2 cup water</div><p>Preparation</p><div style="text-align: left;">Place the flour, sugar and eggs in a bowl. Mix in the water followed by the milk. The batter should be smooth and thin. Add the melted butter. Let the batter rest. Cook in a buttered pan until golden brown and flip to cook the other side. Serve with jam, chocolate sauce or flambe with rum.</div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-26680568477586319742020-01-15T10:55:00.001-05:002020-01-15T10:55:16.903-05:00Bread Machine Croissants!<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
Wow! I love eating croissants, but I always thought they were way to hard to make. Well, a bread machine takes the guesswork out of the dough and cuts the effort in half (or less). I would not make these in the summer months--my kitchen is too hot and the butter melts before I'm done folding. My only tip: Don't fold the butter into the dough more times than the recipe says or you'll end up with butter bread.</div>
<h3 style="text-align: left;">
Ingredients</h3>
2/3 cup (160mL) water<br />
2 (100g) large eggs, beaten<br />
2 1/4 cups (288g) bread flour<br />
1 cup (130g) all-purpose flour<br />
3 Tbsp. (35g) sugar<br />
3 Tbsp. (12g) dry milk<br />
1 tsp. (5.6g) salt<br />
3 Tbsp. (42g) butter<br />
1 1/2 tsp. (4.2g) active dry yeast (or 2 tsp. (6g) rapid rise yeast)<br />
<br />
For kneading into the dough:<br />
1 cup (227g) butter, softened<br />
<br />
For the egg glaze:<br />
1 (50g) large egg, beaten<br />
4 tsp. (18mL) water<br />
<br />
<h3 style="text-align: left;">
Procedure</h3>
Following the instruction manual, prepare the dough using the ingredients listed for the dough (wet ingredients first, then dry).<br />
<br />
When finished, remove the dough from the baking pan. Place in a greased bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker or 20 minutes for the 1-lb. breadmaker.<br />
<br />
Roll dough into a rectangle. Roll dough into 20x4" rectangle (1/4" thick) on a lightly floured surface, use 1/3 cup of the softened butter and butter 2/3 of the dough while leaving 1/3 unbuttered.<br />
<br />
Fold the dough into thirds and repeat step 3. Add flour to the rolling surface as needed to prevent the dough from sticking. Cover completely with plastic wrap and place in the refrigerator for 1 to 2 hours or overnight.<br />
<br />
Cut dough into three long rectangles and then each into two or three long triangles. Roll each triangle loosely starting from the base, lay with seam side down. Curve the ends to form the crescent. Place on a greased baking sheet. Allow to rise for 40 to 50 minutes or until size doubles.<br />
<br />
Brush lightly with egg glaze.<br />
<br />
Bake in a moderately hot oven at 375°F for 10 to 15 minutes, or until golden brown and flaky.<br />
<br />
Enjoy!</div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-78688424768738066912020-01-12T12:43:00.002-05:002020-01-12T12:43:19.512-05:00Bread Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Ingredients</h2>
<div>
"Wet" Ingredients</div>
<div>
3/4 cup + 1-3 tbs warm water (80 F) </div>
<div>
2 tbs butter or olive oil</div>
<div>
3 1/2 tbs sugar</div>
<div>
2 tbs dry milk (or substitute 1/4 c of the water with fresh whole milk)</div>
<div>
1 tsp salt</div>
<div>
<br /></div>
<div>
Dry Ingredients</div>
<div>
2 tsp dry yeast or 1 1/2 tsp bread machine (fast rise) yeast</div>
<div>
3 cups bread flour (or 1 cup whole wheat and 2 cups white bread flour)</div>
<div>
<br /></div>
<div>
Topping: 1/4 cup milk or cream + 1 tbs sugar</div>
<div>
<br /></div>
<div>
Oven: 350F</div>
<h2 style="text-align: left;">
Procedure</h2>
<div>
<b>For breadmaker: </b>place all the wet ingredients in the bread pan. Sprinkle the dry ingredients over the wet. Run machine on Dough setting. When finished, remove dough and cut into 6-8 pieces and roll into smooth balls (or fold the tops to the middle of the bottom until the top is stretched into a roll then pinch the bottoms to seal). Place on a parchment-lined baking pan and brush with the milk/sugar mixture. Cover with oiled cling film and a towel and leave in a warm place to rise for 30-45 minutes. When doubled in size, uncover, brush again and bake in a medium-hot oven (350F) for about 15-20 minutes. Remove when the tops look golden brown. </div>
<div>
<br /></div>
<div>
<b>By hand or mixer with a dough hook:</b> place dry ingredients in a big bowl and stir together with a clean hand. Make a hole in the center and place all the wet ingredients. Knead for 5-10 minutes until thoroughly mixed and the dough is smooth and stretchy. Cover with a towel and let rise until doubled in size. Remove onto a clean flat surface dusted with a little flour. Knead the dough for 5 more minutes until it is soft and smooth. Cut into 6-8 pieces and roll into balls. Place on a parchment-lined baking pan and brush with the milk/sugar mixture. Cover with oiled cling film and a towel and leave in a warm place to rise for 30-45 minutes. When doubled in size, uncover, brush again and bake in a medium-hot oven (350F) for about 15-20 minutes. Remove when the tops look golden brown. </div>
<div>
<br /></div>
<div>
I like to serve them with room temperature salted butter and honey or jam. They're perfect for hamburgers or sandwiches and never last more than a day. If any are left, wrap in parchment and then place in an air-tight container or fridge, or freeze them.</div>
<div>
<br /></div>
<div>
Let me know how they turned out and how fast they disappeared!</div>
</div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-80635942501247639132018-12-07T19:02:00.001-05:002018-12-07T19:02:44.175-05:00Blancmange (Custard)<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<div style="text-align: left;">
<span style="font-size: x-small; font-weight: normal;">From my 4th grade cookbook.</span></div>
Ingredients</h3>
<div style="text-align: left;">
1 cup milk</div>
<div style="text-align: left;">
1 dessertspoon sugar (1 tablespoon if you like it sweeter)</div>
<div style="text-align: left;">
1 tablespoon cornflour</div>
<div style="text-align: left;">
1 pinch vanilla or 1/8 teaspoon vanilla extract</div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Utensils</h3>
<div>
1 saucepan</div>
<div>
1 cup</div>
<div>
1 mixing bowl</div>
<div>
2 small bowls or molds</div>
<div>
1 wooden spoon</div>
<div>
1 dessertspoon (10 ml)</div>
<div>
1 tablespoon (15 ml)</div>
<div>
<br /></div>
<div style="text-align: left;">
Measure out the milk into the saucepan and take out 4 tablespoons of cold milk into the mixing bowl. Measure the cornflour into the mixing bowl and stir until combined. Heat the milk in the saucepan and add the sugar. When it begins to bubble, pour the warm milk into the mixing bowl while stirring vigorously. Pour all the milk back into the saucepan and heat while stirring, making sure you are scraping the bottom of the saucepan to ensure no milk sticks and burns. Once it starts bubbling, remove from the heat and add the vanilla. Wet the molds or bowls you will cool the custard into and divide the custard between the molds. Let it cool to room temperature and then refrigerate, or serve warm.</div>
</div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-41666929953806740302017-07-07T10:39:00.003-04:002017-07-07T10:39:25.049-04:00New Page!<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://danaeland.blogspot.com/p/how-to-clean-like-pro.html">Check out my new page on cleaning!</a></div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-54077656951262382162017-02-26T00:00:00.000-05:002017-02-26T00:04:42.677-05:00Sweet Potato-Carrot Victoria Sandwich Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br /><br />Ingredients<br />4 oz. self rising flour<br />4 oz. sugar<br />4 oz. butter<br />2 eggs<br />1/4 tsp vanilla essence<br />1/2 cup grated sweet potato<br />1 grated small carrot<br /><br />Procedure<br />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. <br /><br /><br />Let me know how everyone liked it!<br /><br /></div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-79601270302015862892016-06-24T20:35:00.008-04:002024-03-10T15:30:02.533-04:00Luxurious Apple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
I had this 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?<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y1U3Nd69farl3dmt0sRT_azj4RSwNaa3duY-8G8ctQkYgo35uvRBOmP9wmbO3MlpSfXBI_qvphmIvdrAfJQwnaEl2I-HK6Q1EJprvFwKKa1iJzJ_y2t12pXB4XtFg2XAbZvzTWHC4j33N1sYtK1ibhsd3R_ikuNVRNQIkCKmwpiodDlL4D78RzMz1D0/s3264/IMG_20160624_202246.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y1U3Nd69farl3dmt0sRT_azj4RSwNaa3duY-8G8ctQkYgo35uvRBOmP9wmbO3MlpSfXBI_qvphmIvdrAfJQwnaEl2I-HK6Q1EJprvFwKKa1iJzJ_y2t12pXB4XtFg2XAbZvzTWHC4j33N1sYtK1ibhsd3R_ikuNVRNQIkCKmwpiodDlL4D78RzMz1D0/w400-h300/IMG_20160624_202246.jpg" width="400" /></a><br />
<br />
Ingredients<br />
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<br />
7 tablespoons/100g melted butter plus more for greasing pan and dotting cake top<br />
1 3/4 cups/200g Self Rising flour, plus more for dusting pan </div><div dir="ltr" style="text-align: left;" trbidi="on">(OR 200 g all-purpose flour + 1 tsp Baking Powder)</div><div dir="ltr" style="text-align: left;" trbidi="on">Pinch of salt (1/4 tsp salt if using AP flour)<br />
2 extra large eggs, at room temperature<br />
1 cup/180g granulated sugar, plus more for sprinkling the top of the cake<br />
Zest of 1/2 a lemon<br />
1 teaspoon vanilla extract (optional)<br />
<br />
Equipment: 8 or 9-inch springform pan with removable bottom or regular pan lined with parchment paper.<br />
<br />
Directions<br />
Preheat oven to 350F/180C. Butter and flour an 8 or 9-inch springform pan and set aside. <br />
In a large mixing bowl toss the apples with lemon juice and half of the sugar. Set aside. <br />
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.<br />
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.<br />
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. <br />
<br />
How do you prefer it, cold or hot?</div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-57908594522881546162016-06-04T12:17:00.002-04:002016-06-04T12:27:08.619-04:00Creme Caramel (Flan): The Perfect Summer Treat<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
Preheat Oven @ 350 degrees F<br />
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.<br />
<br />
Creme:<br />
5 eggs + 1 Egg yolk<br />
1/2 cup sugar<br />
Beat together.<br />
<br />
1 cups milk<br />
1/2 cup half and half<br />
1 Vanilla bean scraped<br />
<br />
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</div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-73779514850454772572016-01-31T12:14:00.003-05:002016-01-31T12:19:37.879-05:00Greek Baked Lamb<div dir="ltr" style="text-align: left;" trbidi="on">
From <a href="http://www.lovingspoonfuls.com/PAGES/REVISED_RECIPES/evaouzasrecipes.html">Loving Spoonfuls</a>...<br />
<br />
<h2 style="text-align: center;">
Eva Ouzas' Recipes</h2>
PETER’S MARINADE FOR LEG OF LAMB<br />
<br />
<div>
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.<br />
<br />
Yield: 6-8 servings<br />
1 cup vegetable oil 250 mL<br />
juice of 1 lemon<br />
1 tbsp freshly ground black pepper 15 mL<br />
1 tbsp (heaping) garlic powder 15 mL<br />
1 tbsp (heaping) dried oregano 15 mL<br />
1-2/5 tsp salt 7 mL<br />
1 leg of lamb (about 4 lbs/2 kg) 1<br />
<br />
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.<br />
<br />
What's your favorite lamb recipe?</div>
</div>
Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-46379913701480949372013-05-03T16:49:00.005-04:002022-04-16T16:59:22.386-04:00Flaounes: Kalo Pascha! Happy Easter!!<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Easter is upon us! Cypriots here in the US will likely miss this mouth watering cheesy classic, unless an auntie or yiayia makes them for the family. Here's my favorite recipe for Flaounes, a wonderful cheese bread stuffed in a simple crust. They can be frozen for up to six months after baking. Try them! They're easier than it seems.</div><div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Crust dough<br />
9 c plain flour<br />
0.5 yeast block or 2 sachets active dry yeast<br />
1.5 c warm water or 3/4 water and 3/4 milk<br />
1.5 tsp salt<br />
3 tsp sugar<br />
0.5 c oil</div><div dir="ltr" style="text-align: left;" trbidi="on">Optional: 0.5 tsp ground mahlep and crushed mastic for flavor<br />
<br />
Filling <br />
1 kg <a href="http://www.google.com/search?q=flaouna+cheese+cyprus&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#sclient=psy&hl=en&client=firefox-a&hs=GVz&rls=org.mozilla:en-US%3Aofficial&q=flaouna+cheese&aq=0&aqi=g2g-v3&aql=f&oq=Flaouna+&pbx=1&bav=on.2,or.r_gc.r_pw.&fp=5e447450a6ad570e">flaouna</a> cheese or <a href="http://www.google.com/search?q=flaouna+cheese+cyprus&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#hl=en&client=firefox-a&hs=UDK&rls=org.mozilla:en-US:official&sa=X&ei=FLagTdfgJIfTgQeFh53aBQ&sqi=2&ved=0CBwQvwUoAQ&q=Kasseri+cheese&spell=1&bav=on.2,or.r_gc.r_pw.&fp=5e447450a6ad570e">Kasseri</a> cheese (sub: any semisoft cheese like Jarlsberg or Edam)<br />
2 <a href="http://www.google.com/search?q=flaouna+cheese+cyprus&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#hl=en&sugexp=gsqvhc&pq=kasseri%20cheese&xhr=t&q=Halloumi&cp=6&qe=SGFsbG91&qesig=ykaxcif06Y6fT9xZChDE0A&pkc=AFgZ2tlz7RyVT_sg6CX_cKjQqQwodLgvO9hwaLafOtgIlgm-xJGYMwiVuW4B36nPZf7AUYks2TIo7rKSwaIh8h2W9Y6v2DmIng&pf=p&sclient=psy&client=firefox-a&hs=YDK&rls=org.mozilla:en-US%3Aofficial&aq=0&aqi=&aql=f&oq=Hallou&pbx=1&bav=on.2,or.r_gc.r_pw.&fp=5e447450a6ad570e">halloumi</a> cheese pieces (sub: 300 g Mexican Queso de Freír or farmer's cheese<br />
1 fresh yeast block or 2 sachets active dry yeast<br />2-4 tsp dried mint, crushed<br />
6 eggs<br />
1/2 c raisins (optional:cuts through the saltiness of the cheese)<br />
<br />
To Finish<br />
1 egg beaten with 2 tbs water<br />
Sesame seeds<br />
<br />
Dough: Sift the flour and dissolve the yeast in the water. Pour the yeast liquid and all the other ingredients in the flour. Knead for 10 minutes and set aside in a warm area to rise in an oiled polythene bag or plastic container with a loose fitting lid. When the dough doubles in size it's ready to roll out.<br />
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Grate cheeses, add the rest of the filling ingredients and mix well. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Tear a handful of dough (about a cup) and roll out into a circle. Place a handful (3/4-1 cup) of filling in the middle and fold three or four 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.</div><div dir="ltr" style="text-align: left;" trbidi="on">
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Freeze what you don't eat in a few days. They are delicious warm or cold with tea, coffee or any other beverage.<br />
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Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-24018890528715260812013-01-04T15:00:00.000-05:002013-01-04T15:15:36.719-05:00Koulourakia Methysmena (Κουλουράκια Μεθυσμένα)<div dir="ltr" style="text-align: left;" trbidi="on">
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Probably the easiest cookie recipe ever. Enjoy with a hot (or cold) drink!<br />
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Oven: 400 F BakingTime: 20-25 minutes</div>
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1 cup sugar<br />
1 cup oil<br />
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1 cup butter or vegetable shortening</div>
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1 cup orange juice (or white wine)</div>
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1-1.5 lbs (6-7 cups) Self Raising Flour</div>
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1 egg white and sesame seeds to finish (optional)<br />
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Get some veggies in 'em: add 1/4 cup grated carrot 1/4 cup grated zucchini in the mix.<br />
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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. </div>
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Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-90087024772839214332012-02-19T03:10:00.002-05:002012-02-19T03:17:45.365-05:00Evridiki's Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">My grandmother made the freshest tasting potato salad I've ever tasted! She always served it with <a href="http://danaeland.blogspot.com/2012/02/keftedes-cypriot-meatballs.html">Keftedes</a>. It's simple and really healthy and it's a real salad! <br />
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3 large potatoes, peeled, boiled and cooled.<br />
1 large seedless (English) cucumber or 3 small baby cucumbers<br />
1-2 large tomatoes<br />
Dried mint, fresh lemon juice and salt to taste<br />
About 1/3 cup Extra Virgin Olive Oil<br />
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Cube the potatoes into large pieces. Dice the cucumbers and tomatoes. Crush the mint in your hands and sprinkle over the salad. Add salt and lemon juice to taste. Add the olive oil last. Mix and enjoy!<br />
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</div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-71250362956089537922012-02-19T03:02:00.002-05:002012-02-19T03:19:06.404-05:00Keftedes: Cypriot Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">By popular demand, here is my recipe. Ingredients may vary from cook to cook. I use a butcher for the meat because the supermarkets add a lot more fat to make it look like there's a lot of meat, resulting in a greasy tasteless dish. Yukon Gold make the best fries as they are sweeter than other potatoes and more like what we have in Cyprus. Using volume works better than using weight when adding potatoes to the mix. Mint has different flavor when dried so avoid using fresh.<br />
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Want to add more greens to your kids' diet? Add a 1/2 cup boiled or defrosted chopped spinach. Kids won't know it's there!<br />
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2 lb ground pork <br />
2 lb approx. yellow potatoes (I use about the same volume as the meat) finely grated, water squeezed out<br />
1 large onion, diced<br />
1/2 bunch parsley (about a large handful) chopped<br />
2 eggs<br />
1/2 cup breadcrumbs from stale bread, not dried or crushed crackers (optional)<br />
2-3 tablespoons crushed dried mint<br />
1 tablespoon cinnamon powder<br />
Salt and pepper to taste.<br />
Oil for frying to almost cover the meatballs <br />
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Mix ingredients well. Cover and refrigerate for at least 30 minutes to develop flavors. Shape into round or long meatballs and fry in about 1/2 inch cooking oil over medium high heat until golden brown on both sides. Remove onto paper towel to cool. To maintain crispness avoid stacking while warm. Serve with <a href="http://danaeland.blogspot.com/2012/02/evridikis-potato-salad.html">Evridiki's Potato Salad</a>.<br />
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Serves 3-4.</div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-30249181763282794122012-02-10T14:34:00.000-05:002012-02-10T14:34:18.277-05:00Κέικ Ινδοκάρυδο (Greek Coconut Cake)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><span style="color: #333333; font-family: inherit;"><span style="line-height: 18px;">Very sweet, very delicious. Serve with lemonade.</span></span></div><div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;"><br />
</span></span></div><div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;">SYRUP</span></span></div><div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;">2 1/2 cups of water</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1 1/2 cups of sugar</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">juice and peel of 1/2 lemon</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">3 whole cloves</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1 stick of cinnamon</span></span></div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;"><div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;"><br />
</span></span></div>CAKE</span></span><div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">4 eggs, separated</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">pinch of salt</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1/3 pound of margarine (or butter), softened (2/3 cup)</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1 cup of sugar</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1/2 cup of whole milk</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1 1/2 cups of self-rising flour</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1 tablespoon of baking powder</span><br />
<span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;">1 1/2 cups of shredded coconut</span><br />
<span style="color: #333333;"><span style="line-height: 18px;"><br />
</span></span></span><div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;">4-5 tablespoons of shredded coconut for topping</span></span><div class="instructions" style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"></div></div></div><div><span style="background-color: white; color: #333333; font-style: inherit; line-height: 18px; text-decoration: inherit;"><span style="font-family: inherit;">Syrup: Combine all syrup ingredients in a saucepan and boil for 7-8 minutes. Remove from heat and set aside to cool. </span></span></div><div><div class="instructions" style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><div style="font-style: inherit; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Cake: <span style="text-decoration: inherit;">Grease and flour a 15 X 10 inch (or equivalent) baking pan.</span><span style="font-style: inherit; text-decoration: inherit;">Preheat oven to 340°F (170°C). </span><span style="font-style: inherit; text-decoration: inherit;">Beat egg whites and salt until stiff peaks form. </span><span style="font-style: inherit; text-decoration: inherit;">In another bowl, beat together the egg yolks, margarine, and sugar until creamy. Beat in milk. Whisk together the flour and baking powder and beat into the mixture. Stir in the coconut. With a spatula, lightly fold in the egg whites. </span></span></div><div style="font-style: inherit; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: inherit;"><span style="font-style: inherit; text-decoration: inherit;">Bake at 340°F (170°C) for 40-45 minutes until golden and the cake starts to pull away from the sides of the pan. </span><span style="font-style: inherit; text-decoration: inherit;">Remove from the oven, cut in pieces, and while it's hot pour the cooled syrup over the cake, starting from the sides and moving towards the center. Sprinkle the top with 4-5 tablespoons of shredded coconut.</span></span></div><div style="font-style: inherit; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Allow 2-3 hours for the syrup to be absorbed and the cake to cool completely before serving.</span></div></div></div></div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-67353927052719196842011-08-19T12:19:00.000-04:002011-08-19T12:22:02.114-04:00Chocolate Rice Krispies Treats<div dir="ltr" style="text-align: left;" trbidi="on">What's great about this recipe is it's the easiest sweet you'll ever make! You can adjust the sweetness to your taste and it's a chocolate version of the popular treat. I have made it with plain Mars chocolates and with the almond kind. They're great both ways!<br />
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1 box Rice Krispies or other plain puffed rice cereal<br />
1 lb solid fat (butter or vegetable shortening)<br />
8-12 Mars bars<br />
Greased cookie sheet<br />
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Melt the fat and the chocolate bars in a large pot over low heat and mix until completely combined. Add the puffed rice and fold in gently while hot. Be careful not to crush the cereal too much. Pour out onto the cookie sheet and press with a wooden spoon or spatula to flatten. Allow to cool completely or refrigerate until hard. Flip onto a flat surface and cut into cubes with a serrated knife. Yummy!<br />
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</div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0tag:blogger.com,1999:blog-6690525156599893626.post-9194073704335222762011-06-18T00:41:00.000-04:002011-08-13T20:40:21.018-04:00Italian Tiramisu<div dir="ltr" style="text-align: left;" trbidi="on">Translated from the Italian recipe found on Italian Savoiardi packets (with some minor adjustments made by me), once you taste this you will look down upon every other Tiramisu you ever come across, even the ones from fancy stores. It's one of my best recipes, right up there with Chocolate Mousse and the authentic English Trifle. I use organic eggs as the flavor of the eggs is essential to the recipe success.<br />
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250 grams Savoiardi (ladyfingers) cookies <br />
6 eggs<br />
500 grams of Mascarpone <br />
2/3 cup sugar<br />
1 cup cold espresso coffee<br />
2-3 tablespoons rum or good brandy<br />
6 oz grated semi sweet chocolate<br />
Unsweetened plain cocoa<br />
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Mix the coffee with the rum or brandy. Dip cookies quickly in the liquid and arrange in a rectangular 1.5-2 inch deep dish (I use a Pyrex dish). Refrigerate. Whisk the eggs and sugar together until light and creamy. Stir the Mascarpone with a wooden spoon until smooth and fold in the egg mixture little by little. Pour one third over the dipped cookies, sprinkle with some grated chocolate and sift about a teaspoon of cocoa over that. Layer more dipped cookies and repeat with the Mascarpone cream, chocolate and cocoa two more times. Finish with the chocolate and cocoa over the top and refrigerate for at least 6 hours (preferably overnight). Serve very cold. </div>Ms Dhttp://www.blogger.com/profile/01027631206506547085noreply@blogger.com0