THREADS KADAYIF WITH CREAM

January 16, 2007

INGREDIENTS
1 kg threads kadayif
250 gr butter

SYRUP
1 and 1/4 kg sugar
750 gr water
2 sopspoons lemon juice

CREAM
3 eggs, beaten
150 gr rice flour
1 grated lemon rind
1 liter milk

PROCESSING METHOD
– Melt half the butter in a round (35 cm in diameter), buttered cake pan. Cover the bottom of the pan (allowing some of the kadayif to spread over the sides of the pan).
– Place 3 beaten eggs, rice flour and the grated lemon rind in a saucepan. Slowly stir in the cold milk. Bring to a boil on a low heat, stirring constantly.
– Remove from the heat and pour while still hot over the shredded dough. Cover with the remaining kadayif , folding the excess of the lower layer over the top.
– Place in a warm oven until the top becomes golden brown.
– While the kadayif is baking, prepare the syrup by boiling the sugar, water and 2 soupspoons of lemon juice.
– As soon as you remove the kadayif from the oven, pour the boiling syrup over it.
– Let cool.
– Slide it onto a serving dish.

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FLOUR HELVA WITH ALMOND

January 16, 2007

INGREDIENTS
200 gr butter
250 gr flour
1 liter milk
400 gr sugar
2 tablespoons almond, sliced

PROCESSING METHOD
– Melt the butter in a saucepan. Add the flour. Stir with a spoon over a low heat until the flour becomes golden brown.
– During this time, make a syrup by boiling the sugar in the milk.
– Pour it into the browned flour while it is still boiling hot. Cook the mixture for about 15 minutes on a very low heat.
– Remove from the stove.
– When the helva has cooled off somewhat, it can be shaped by hand into balls the size of a walnut.
– Sliced almonds may be browned with the flour and added to the helva.


FIG JAM

November 9, 2006

INGREDIENTS
100 gr wild green figs
1 kg sugar
10 cloves
1 tablespoon lemon juice

PROCESSING METHOD
– Skin the green figs using gloves in order to avoid your hands from getting dark.
– Cook them in plenty of water for some time.
– Rinse in cold water. Squeeze each fig gently.
– Boil sugar with about 3 glasses of water to a thick syrup. When ready add figs and cook on medium heat until figs let go water and absorb it again.
– Add 1 tablespoon of lemon juice, boil for one minute and take off fire.
– Add cloves to give more flavour. (You may add vanilla.)


GOAT CHEESE SWEET IN SYRUP

November 9, 2006

INGREDIENTS
500 gr goat cheese
50 gr butter
50 gr sugar
20 gr flour
20 gr semolina
4 egg yolks
1/2 teaspoon baking powder

SYRUP
3 glasses sugar
2 and 1/2 liters water
1/2 lemon juice

PROCESSING METHOD
– Beat the egg yolks with sugar. Add melted but cool butter, baking powder and mashed goat cheese. Mix well.
– Add flour and semolina. Mix well.
– Take small lemon sized pieces of the dough. Roll the each one in the palms of your hands into a ball. Press the flatten.
– Place them in an oiled oven pan, leaving 2 cm in between.
– Bake in medium hot oven for 20-25 minutes, until they are golden brown.
– Meanwhile boil the syrup and let simmer for 10-15 minutes.
– Pour it over the cheese sweet Cover and bake at low heat for 15 minutes more.
– Let cool before serving.


ALMOND CREAM

November 9, 2006

INGREDIENTS
2 and 1/2 liters milk
400 gr sugar, powdered
4 eggs
100 gr pistachio nuts
100 gr almonds
75 gr potato starch mixed with a glass milk
50 gr grated coconut
50 gr pistachio nuts

PROCESSING METHOD
– Soak the almonds and pistachios in boiling water for 5 minutes.
– Crush them with a mortar and pestle or in a grinder.
– Pour the milk into a saucepan, add the chopped nuts and the sugar. Bring to a boil while stirring constantly.
– Keep stirring and add the potato starch mixed with milk.
– Add 4 beaten eggs. Cook until the mixture becomes creamy in texture.
– Pour into cups or small bowls.
– Garnish with pistachio nuts and coconut.
– Serve cold.


PISTACHIO CREAM

November 9, 2006

INGREDIENTS
1 liter milk
4 egg yolks
200 gr sugar
50 pistachio nuts
15 gr flour
15 gr potato starch
1 soupspoon vanilla sugar

PROCESSING METHOD
– Place the egg yolks, chopped pistachio nuts, sugar, flour, starch and vanilla into a saucepan and beat with a wisk.
– Add the boiling milk.
– Stir constantly for 5 minutes over a low heat.
– Remove from the stove. Pour into dessert bowls
– Serve cold.


DRIED APRICOT IN CREAM

November 9, 2006

INGREDIENTS
500 gr dried apricots
500 gr sugar
500 gr fresh
100 gr almonds, crushed
Let the apricots expand in water overnight.

PROCESSING METHOD
– Drain the apricots. Place the apricots in a saucepan and cover with water. Boil for 20 minutes.
– Pour off half the water, add the sugar to the apricots. Stir and boil 25-30 minutes more.
– Let cool.
– Put the apricots on a plate and open each one and put a spoon of cream in the center.
– Pour the syrup from the saucepan over the apricots.
– Sprinkle with the crushed nuts.