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The Weekend Neos Kosmos : 29 August 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 29 AUGUST 2015 21 FOOD breakfast consists only of honey and sesame seeds without any sugar or additives. It contains calcium, magnesium, iron, phosphorus and dietary fibre and provides you with the necessary ‘fuel’ to kick-start your day We have also gather few breakfast recipes so tasty that can actually get you out of bed in the morning and say Καλημέρα with a smile. * Sources: greekbr gr, artos-sath.gr, lactimed.eu, thessalonikiartsandcultur gr, messiniantaste. gr, vimagourmet magazine,mygreekdish.com Avgofetes The Greek version of French toast might not be the healthiest option, but it certainly doesn't hurt to try it every now and then. Ingredients: slices of bread (allow two pieces per person) eggs beaten with a little milk butter or margarine for frying honey or sugar cinnamon Method: 1. Dip the slices of bread into the egg and fry until they turn golden. 2. Remove from the frying pan and place on a piece of kitchen paper. 3. Put them on a platter, sprinkle with cinnamon and pour the honey or sugar. Omelette kayana Also called strapazzada, this omelette requires minimum ingredients and time to make. Ingredients: 3 whole eggs 1 long green pepper 1 red Florina pepper 1 tomato 50g feta cheese 10g salt 10g pepper Method: 1. Finely chop the peppers and the tomato into cubes. 2. In a bowl beat the eggs and add the salt and pepper. 3. In a frying pan that is hot put some olive oil and saute the peppers, add the tomato and pour the eggs. 4. Stir continuously until the mixture is cooked. 5. Finally add the grated feta cheese. Kalitsounia (small cheese pies) from Crete One of the most featured Easter dishes in Crete and especially in Chania. Ingredients: For the dough 1 cup olive oil 1 cup strained yoghurt 1 egg 1 1/2 cup of sugar 1kg flour 4 teaspoons baking powder 1/2 teaspoon vanilla extract (optional) juice of 1/2 orange zest of 1 lemon (optional) For the filling 1kg of fresh soft myzithra cheese 1 cup of sugar 1 egg + 1 egg white 1 teaspoon powdered cinnamon For the topping 2 eggs 1 tablespoon water 1 tablespoon powdered cinnamon Method: 1. Add into a large bowl the olive oil, sugar, yoghurt and eggs; blend well, using your hands, until the ingredients combine. 2. Pour in the orange juice, the lemon zest and vanilla extract and blend again. 3. Sieve the flour with the baking powder and add gradually to the mixture. 4. Knead the dough with your hands until it softens. The dough should be soft, but not sticky. 5. Leave the dough to rest for about 30 minutes. 6. In the meantime, prepare the filling for the kalitsounia. Mash the cheese into a large bowl, add the sugar, the eggs and the cinnamon; blend well, until the ingredients combine. 7. Place the dough on a floured surface; using a rolling pin, roll out the dough to a thickness of about 0.3 cm. Using a 10cm cutter, cut out some circles. 8. Add a spoonful of the cheese mixture in the centre of each dough circle and spread. Raise the rim of the dough up around the cheese and using your fingers, pinch the edges to pull the dough in around the cheese, leaving the centre open. 9. Preheat the oven to 180-200°C. 10. Place the cheese pastries (kalitsounia) on a large baking tray, lined with parchment paper and leave to rest for 20 minutes. 11. Into a bowl, whisk 1-2 eggs and 1 tablespoon of water and brush the pastries. 12. Sprinkle with cinnamon powder and bake for about 25 minutes, until golden.
22 August 2015
5 September 2015