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@enogastronomista
BLACK TRUFFLE FETTUCCINE One of the simplest recipes to make but full of aroma and exceptional flavor. You just have to cook the pasta and flavor the melted butter with the truffle slices ( for few seconds) so through the butter, all the aroma will be absorbed by the pasta. Off course you can scratch the truffle raw on pasta for a more intense scent. Healthy, nutritious, quick. Truffles are the…
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Christmas time
To all of you, to each of you, we send our best wishes from the depth of our heart.Thoughts and prayers from the deepest lay of our soul, especially to those who suffer, to those who are hospitalized, to lonely people, to those all who have a tear in the eyes. May health, smiles and serenity return into the life of each one of you.
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Panettone filled with cream (No cooking recipe)
Panettone filled with cream (No cooking recipe)
A delicious Christmas dessert, easy to prepare without cooking in less than half an hour. Just mix 2 milk products. One is typical Italian: mascarpone; the other typical Greek: yogurt. Add icing sugar, mix well these 3 ingredients and the cream is ready to fill the panettone.Mascarpone is an Italian soft cheese made from cream and resembling cream cheese. It is recognized in Italy as…
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Beef fillet in crust
Beef fillet in crust
Very similar to the previous recipe but with beef fillet, speck and mushrooms. Everything is wrapped and cooked inside a "nest" of puff pastry. Speck is a type of lightly smoked and aged ham (prosciutto) rubbed/massaged with a mix of spices like juniper, bay leaves etc. This spiced cure gives speck a deeper taste that's more intense than prosciutto crudo. It's typically made in South Tyrol and…
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Ideas for Christmas. Part 1. Turkey leg in crust
Ideas for Christmas. Part 1. Turkey leg in crust
This crusted turkey recipe also called “Wellington” is the ideal alternative to the usual Christmas roast. The wrapping of puff pastry is usual in Christmas recipes; symbolizes the swaddling clothes of the infant Jesus. In fact, it is very often used to prepare them right in the Christmas period. Ingredients (for 2 persons):1 turkey leg (800 gr) – 60 ml extra virgin olive oil – 300 ml white wine…
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History & nowadays tradition of Greek Cheeses
History & nowadays tradition of Greek Cheeses
The science of transforming milk into a solid substance is a very ancient procedure since the time of ancient Greece. Homer (Όμηρος) in the Odyssey 6th century BC describes in detail the shepherd and cheesemaker Cyclop Polyphemus and gives descriptions of the cheeses that matured in his cave and were made from sheep’s, goat’s milk & sea salt What we now call ” FETA ” was known to the ancient…
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Apple rose tart
A typical autumn pie made of apple “petals” (very thin slices) placed in such a way as to resemble a rose . To be consumed hot or cold and accompanied with an apple & cinnamon-based herbal tea or a ball of vanilla ice cream.
Ingredients: Apricot jam 350 gr 2 rolls of puff pastry 3 apples 30g sugar / icing sugar/ ground cinnamon
Method: 1. Cover a pie pan with a sheet of puff pastry, gently…
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Halloween meatlof mouse
One of the classic Halloween dishes. The classic meatballs but in the shape of a mouse. Horrible but tasty and fun if you have little guests for dinner. Served on a plate of spaghetti with a few sketches of ketcup to imitate blood and the party will be immediately lucubrious. Happy Halloween.
Ingredients: 1/2 kg ground beef 300 gr bread for toast 200ml milk 1 egg Salt 1 Carrot Cloves Method: Put the…
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Untilted
Dear Karen, first of all I would like to thank you for making me laugh, think and reflect about people and the variety of life difficulties. In this moment, in this state of emergency, people of all ages die like ants, i admit that personally think often, very often of all the sick people out there, the elderly alone, parents without work and money, people with recent mourning, kids without…
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Kefir Flegga & Aloe Vera smoothie
Kefir Flegga & Aloe Vera smoothie
As opposed to cow’s milk which contains the allergenic protein “A1 casein” (a highly inflammatory protein for the human body), goat’s milk contains A2 casein, that makes it – protein wise – the closest milk to human breast milk, hypoallergenic and tolerated even by babies
Therefore it is always preferable to consume goat milk and goat dairy products, especially when they come from free…
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Preparing a smoothie with Ariani by Flegga is the most delicious way to refresh yourself with taste while staying in health. Ariani by Flegga is a Greek traditional product made by 100% fresh bio and pasteurized goat milk with the addition of bio yogurt culture (lactic acid culture) No preserventives. Only organic milk produced esclusively by ruminants goats in the valleys of Pindos mountain range. Ideal for toddlers, kids, adults, the right choice for breakfast, recipes, drinks, ice creams, smoothies. Unlimited the ways you can enjoy Ariani. Unique its flavor as it is. But here some ideas for a refresing and pleasant smoothies with the addition of vegetables, fruits, almonds and everything else your fantasy commands.
Ingredients for 2 persons:
1/2 avocado
1 cucumber (with the green peel)
1/2 green apple
1/2 glass of Ariani Flegga
5 – 6 ice cubes
Method:
Cut all fruits and cucumber in small pieces. Add them in a blender with the rest of the ingrediends, so add Ariani and ice cubes. Blend 2 min until the smoothie is homogeneous.
If it is very dense, add more Ariani and ice cubes. Blend again for few seconds until you have the desired consistency. Serve cold.
For the sweet version, simply add 1 tbsp of honey, 5 – 6 almonds/person. Blend until everything is smooth and creamy.
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Ariani Flegga smoothie Preparing a smoothie with Ariani by Flegga is the most delicious way to refresh yourself with taste while staying in health.
Not as unusual as this recipe may seem. meat and grapes perfectly bind together. For this recipe, the grape used is Barbera. Barbera is an ancient Italian grape dated back to 17th century; naturally high in acidity with strong black cherry flavors. For its acidity, the flavor must be balanced with a little honey and sweet wine or liqueur during cooking. Obviously you can replace Barbera with any other type of grapes. If your grapes are sweet, simply remove the honey from the ingredients.
Ingredients for 2 persons:
4 chicken legs
800 gr Barbera grapes (oviously you can choose any other type of grapes. If your grapes are very sweet, remove the honey from the ingredients) Barbera grapes is an ancient Italian grape dated back to 17th century; naturally high in acidity with strong black cherry flavors
Fresh thyme – Fresh sage – salt – pomegranate seeds
Half glass pomegranate liqueur (or alternatively half a glass of red sweet wine)
1 tbsp honey
4 tbsp olive oil
1 teaspoon corn flour
Method:
Preheat oven 200°C / 392°F
1.Heat 4 tbsp oil in a non stick pan. Add the chicken legs and cook until browned all around. Add the salt.
2. Add the grapes to the skillet, the herbs, the pomegranate liqueur (or alternatively half a glass of red sweet wine) and 1 tbsp of honey over the grapes.
3. Bake in the preheated oven for 50 min.
4. When ready transfer the chicken to plates. Filter the liquid from the pan, add 1 teaspoon of corn flour and boil (in a small saucepan) for 1-2 min until it becomes a creamy and glossy sauce. Pour on the chicken legs. Decorate with fresh herbs and pomegranate seeds.
Serve with fresh Barbera wine
See step by step the gallery below
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Chicken legs with Barbera grapes Not as unusual as this recipe may seem. meat and grapes perfectly bind together. For this recipe, the grape used is Barbera.
Karidopita. A mouthwatering , dark, spice scented walnut pie. Widespread throughout Greece, it is one of the oldest and most traditional Greek desserts. Scented with cinnamon and gloves, almost always served with a ball of ice cream, it has a flavor that is not easily forgotten.
The recipe varies slightly from one region to another, so it can be found with some small variations such as adding rum or cognac in the dough.
Ingredients
For the syrup
800 g granulated sugar
800 g water
1 stick cinnamon
For the walnut pie
250 g butter, at room temperature
200 g granulated sugar
2 teaspoon vanilla extract
360 g hard flour
4 eggs
250 g walnuts
1/2 teaspoons cloves
1 tablespoon cinnamon
1 tablespoon baking powder
1 pinch salt
120 g milk
Butter, for the pan
All-purpose flour, for the pan
Method:
Syrup:
In a pot add the sugar, the water and the cinnamon and cloves
Transfer over medium heat and let it come to a boil until the sugar melts.
Remove and set aside to cool well.
For the walnut cake
Preheat the oven to 170ο C (340ο F) set to fan.
In a mixer’s bowl add the butter, the sugar, the vanilla, and beat with the whisk attachment at high speed, for 3-4 minutes, until the mixture is fluffy.
Add 2 tablespoons of the flour, the eggs one by one, the milk and keep beating. Wait for each egg to be incorporated before adding the next.
In a blender add the walnuts, the cloves, the cinnamon, and beat so that the walnuts have the desired size and consistency that you want in your cake.
Transfer the walnuts to a bowl and add the flour, the baking powder, and the salt.
In the same mixer’s bowl add the solid ingredients and mix all ingredients together with a spoon or a spatula.
Butter and flour a 25×32 cm baking pan and spread your mixture in it. Bake for 40-50 minutes or until a toothpick comes out clean from center of cake
Remove and immediately pour the cold syrup over it, using a serving spoon.
Allow 1 hour for the whole syrup to be absorbed, and serve with vanilla ice cream.
(Do not refrigerate, it may cause the syrup to crystalize.)
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Karidopita / Καρυδοπιτα Karidopita. A mouthwatering , dark, spice scented walnut pie. Widespread throughout Greece, it is one of the oldest and most traditional Greek desserts.
Same recipe as “Decorated bread” but this time made with whole wheat flour. Which means stronger aroma, stronger flavor, darker crust color and obviously more nutrients than regular white bread. This because whole wheat flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.
As for the white bread, the same rule for incisions also applies here. So first cover the loaf with a thin layer of white flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.
Ingredients:
Ingredients for 1 loave
600 g whole-wheat flour, graham flour
2 teaspoons yeast
1/2 teaspoon salt
1 tablespoon honey or sugar
2 tablespoons olive oil
400 g water, lukewarm
Method:
In a large bowl, add the flour, salt, yeast and honey or sugar
Slowly add the water and start kneading with your hands continuously, until a smooth, elastic dough has formed.
Then add the olive oil. Knead again until all of the ingredients are completely incorporated into the dough.
Cover the bowl with a towel and allow dough to rest for 1 hour, until it rises.
Preheat oven to 180° C (356° F)
Transfer dough to a working surface dusted with flour. Knead dough and shape into a loave. Line a baking pan with parchment paper. Place loave in baking pan. Cover with a towel and set aside in a warm area, until they double in size.
You can dust the parchment paper with some flour before placing the loave on it.
Before baking, sprinkle and brush the loaves with white flour
Engrave the shapes of your choice (leaves, lines, geometrical shapes etc) with a simply sharp razor. See the gallery bellow for two different inspirational patterns.
Bake for 50 min until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
When ready, remove from baking pan and set on a wire rack to cool completely.
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Whole wheat flour decorated bread ( Two engraving patterns) Same recipe as "Decorated bread" but this time made with whole wheat flour. Which means stronger aroma, stronger flavor, darker crust color and obviously more nutrients than regular white bread.
Lambròpsomo is a bread from the Byzantine times that continues to exist to the present days throughout Greece as a traditional Easter bread. It is used to package it in various forms on Holy Thursday. The shape of each bread varies according to local traditions. The best known and the most used shape is the braid, on which a red egg can be placed. The braids and knots on the bread, derive from pagan times as a symbol of the removal of evil spirits.
<Warmest thoughts, deep affection to all people who suffer from pain, fear, loneliness, emptiness. No words enough. Blessed Orthodox Easter>
Ingredients:
250 g water lukewarm
8 g yeast
50 g granulated sugar
20 g olive oil
500 g hard flour
1 teaspoon salt
1 egg yolk, diluted with 1 tablespoon water or milk
30 g sesame seeds
Method:
In a mixer’s bowl add the water, the yeast, the sugar, and mix with a hand whisk until the sugar and the yeast are dissolved.
Add the olive oil, the flour, the salt, and beat with the hook attachment at medium-high speed, for 3-4 minutes, until there is an elastic dough.
Transfer the dough to a floured bowl, sprinkle a little flour on top, cover with plastic wrap and set aside for 1 hour to double in volume.
Transfer the dough to your working surface and roll it out into a sheet 30 cm in diameter, dusting with flour.
With a pizza cutter, cut the dough in a snail shape and spread it on your working surface. Braid it in a cross shape (see photo gallery bellow) and transfer to a baking pan lined with parchment paper. Cover with a towel and let it rise for 30 minutes.
Preheat the oven to 180ο C (350ο F) set to fan.
Spread the egg wash over the whole surface of the dough, sprinkle with the sesame seeds, and bake for 40 minutes.
Remove and serve.
See the procedure step by step in the gallery below. (For full functionality of this gallery it is necessary to enable Java Script)
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Greek Easter Bread / Lambròpsomo/ Λαμπρòψωμο Lambròpsomo is a bread from the Byzantine times that continues to exist to the present days throughout Greece as a traditional Easter bread.
Not as difficult as it may appear. This decorative bread is made from the same dough as any other hard flour bread. The only difference is the use of a well – sharpened blade with which incisions are made everywhere and all around on the bread. Flowers, ears of wheat, a sun, a smile, geometric lines, initials of a name or whatever else your fantasy desires. The only tip before cutting is to cover the loaf with flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust. Follow instructions and have fun!
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Ingredients:
500g strong white flour, plus extra for dusting *
2 tsp salt
7gr fast-action yeast
3 tbsp olive oil
300ml water
*Strong flour, also commonly known as strong bread flour, is made from hard wheat varieties. It contains more gluten (12% to 14% gluten content),than other types of flour which gives it its elasticity and enables the dough to rise with a good structure.
Method:
Heat oven to 220°C/ 428°F
Mix 500g strong white flour, 2 tsp salt and a 7gr of fast-action yeast in a large bowl.
Make a well in the centre, then add 3 tbsp olive oil and 300ml water. Mix well. If the dough seems a little stiff, add another 1-2 tbsp water and again mix well.
Tip onto a lightly floured work surface and knead for around 10 mins.
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Place it on the baking parchment to prove for a further hour until doubled in size.
Dust the loaf with some extra flour
(Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.)
With a sewing thread form a cross on the dough. Then on each fourth format, draw 2 other lines as in the gallery photos
With a sharp razor make small incisions on the sides of each line – from the top to bottom- so that it looks like an ear of wheat.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
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Decorated Bread Not as difficult as it may appear. This decorative bread is made from the same dough as any other hard flour bread.
The simplest and easiest recipe with goat meat. The simpler it is, the more it retains its flavor. Only herbs, vegetables and very little olive oil make this dish a real delicacy.
Ingredients
2 legs of lamb about 1.5 -2 kgr
1 bulb garlic
bunch of rosemary
sea salt and black pepper
2 carrots
2 onions
potatoes
olive oil
Method
Preheat the oven to 200°C / 392°F
Use a small, sharp knife to make some slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
Prepare the Hasselback potatoes *
Put the carrots, the onions and the potatoes into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for about 60 min , until cooked to your liking.
When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
*Hasselback potatoes. See how to cut them step by step here>> https://enogastronomista.com/tag/hasselback-potatoes/
Goat Leg Oven Roasted with Hasseback Potatoes The simplest and easiest recipe with goat meat. The simpler it is, the more it retains its flavor.