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The Weekend Neos Kosmos : 27 September 2014
Amigdalota - recipe from Limnos These biscuits keep well in an airtight container. The recipe makes about 80-100 biscuits but you can halve the ingredients if you so wish. Bear in mind that these little morsels are seriously addictive. Ingredients: 1.28 kilograms of blanched almond meal, preferably not freshly ground 800 grams sugar 10 egg whites zest of two lemons 1/2 cup rosewater Method: 1. Mix the almond meal, sugar, zest of lemon and rosewater. 2. Beat the eggs into a meringue (Note: frozen egg whites from the supermarket will not beat into a meringue consistency). 3. Add the meringue slowly to the almond meal mixture, mix to make a dough consistency. If the meringue is too much - don't add it all, as the dough has to be tight. 4. Leave in the refrigerator to rest for about half an hour. 5. Make into biscuits of any shape - the traditional Greek shape is a small oval, 4-5 centimetres in diameter and 2 centimetres deep. 6. Bake on a very lightly greased biscuit tray, on 170° for 20 minutes. 7. Take out of tray, cool, and sprinkle with icing sugar while still warm. SATURDAY 27 SEPTEMBER 2014 21 FOOD superfood eggs for human consumption. Some facts are extremely disturbing and I ask all my readers to be aware of the eggs they buy. Eggs are considered a super food - they are loaded with nutrients in a modern diet. Don't forget that one egg contains enough nutrients to turn one single cell into a baby chicken. One large boiled egg contains vitamin A, folate, vitamin B5, vitamin B12, vitamin B2, phosphorus, selenium; and also decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc. It has 77 calories, 6 grams of protein and 5 grams of healthy fats and other trace elements important to health. This goes to show that eggs are a perfect food. Eggs are high in cholesterol but do not necessarily raise the cholesterol in the blood. The liver does this naturally - when we eat foods with cholesterol the liver produces less. There are other health reasons where one may not be able to eat more than oneeggadayandthatisuptoyour doctor and yourself to work out. I have started with an avgolemono recipe, which is the first thing that came to mind when talking about Greek food and eggs. Galaktoboureko from Limnos I have tried many recipes for a good galaktoboureko, this is the best one - once you use this recipe you will never use another. Ingredients: Syrup 1 cup sugar 1 cup of honey 2 cups water 2 cinnamon sticks 10 drops lemon juice one ribbon of lemon peel Put all these ingredients in a saucepan and bring to a gentle boil for about 15 minutes, put aside and cool. It is important that the syrup is cold when adding to the hot baked galaktoboureko. Filling 1.3 litres of milk 240 grams rice flour 320 grams sugar 4 egg yolks 3 whole eggs lemon zest Method: 1. Heat oven to 180°C. 2. Put 1 litre of milk in a saucepan with sugar and scald, take off flame. 3. Combine the rice flour and the remaining 300 grams of cold milk and blend with a spoon till all the rice and milk has become one and thick, making sure there are no remaining lumps. 4. On a very low heat add the rice flour mixture slowly to the hot milk, stirring vigorously so as not to lump. 5. When smooth and thick remove from heat, put aside and cover with a clean tea towel to prevent a film forming on top. 6. In a separate bowl, put in egg yolks and whole eggs and beat till all are one. 7. Add the zest to the milk mixture. 8. Add the egg mixture slowly to the milk mixture stirring all the time so eggs don’t have time to cook. 8. Cover with tea towel again. Layering Ingredients: 16 sheets of filo, left out of the fridge about an hour earlier 200 grams butter, melted Method: 1. Grease a 23cm x 23cm and 7cm deep square pan. 2. Lay one sheet of filo and brush with butter. 3. Do this with eight sheets of filo, tucking each filo into the corners of the pan. 4. Pour cream mixture on top of these layers of filo. 5. Do the same with the top layers. Lay eight sheets of filo, brushing each one with butter. 6. Trim the edges of the filo and tuck the remaining inwards. 7. Cut the top layers in diamond shapes, into serving size. 8. Sprinkle with water. 9. Bake for 45 minutes; remove from oven. 10. Pour cooled syrup on top, a cup at a time, giving each cup time to be absorbed. 11. Allow the galaktoboureko to cool for 3-4 hours before serving. Note: Never cover a galoktoboureko and never refrigerate as it goes soggy.
20 September 2014
04 October 2014