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The Weekend Neos Kosmos : 30 April 2016
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 30 APRIL 2016 13 Tsoureki (Greek Easter bread) Tsoureki, also known as lambropsomo, literally translates to ‘Easter Bread’. This sweet and buttery bread is very similar to brioche. Enjoyed as fresh as possible, it is baked on Easter Saturday morning ready for serving at the midnight supper following the Saturday night resurrection service. This beautifully delicious bread is plaited, and then formed into a loaf or round shape. It is optional to place red-dyed eggs in the centre of the bread before baking. The wonderful aromas of mahlepi (ground wild cherry) and masticha (aromatic gum) permeate through the home and fill the senses with anticipation of mouth-watering enjoyment. Ingredients: 1 kg plain special plain flour (finely milled flour) ¾ teaspoon salt 1 teaspoon ground mahlepi ½ teaspoon masticha (crushed with 1 teaspoon sugar before adding) 1 ½ cups warm milk 150 grams unsalted butter, warmed 2 heaped tablespoons dry yeast 1 cup caster sugar 3 large eggs (or 4 small eggs) 1 egg yolk, beaten, plus 2 tablespoons of milk for glazing the top of the bread ¼ cup flaked blanched almonds for decorating the top (optional) Method: 1. Pre-heat the oven to a low temperature. 2. In a small saucepan, warm the milk. In a bowl, place the sifted flour, salt, mahlepi and masticha. Mix and make a well in the centre, and add the yeast and 1 tablespoon of sugar to the dry ingredients. 3. Add only ½ cup of the warm milk into the well and allow the yeast to ferment. Stir gently until it bubbles. 4. Using the same small saucepan containing the remaining milk, add the butter and remainder of the sugar. Return to a low heat and continue to stir until the sugar is dissolved. Allow to cool slightly. 5. To the yeast mixture, add the warmed milk, butter and sugar mixture, and stir to combine. Add the beaten eggs and mix well. Knead for 10-15 minutes until the dough becomes malleable. Place the dough into a bowl that has been brushed with a little melted butter, cover with a clean cloth and leave the dough to rise in a warm place until doubled in size. Punch down the dough and place onto a floured surface. Continue to knead lightly until the dough is smooth. 6. Divide the dough into 3 equal portions, then divide again into 3 balls. Roll each ball out to the same length, line them up and begin to plait the dough. 7. Place the dough into greased, oblong loaf tins. Cover with a clean cloth and leave the plaits to rise in a warm place until doubled in size. 8. Glaze the plaits with beaten egg yolk and milk mixture, and sprinkle with flaked almonds. 9. Place into the preheated oven set at 170-180°C, and bake for approximately 30-45 minutes. 10. Cool on a wire rack. N Neos Kosmos suggests Northern Eatery Three Greeks cook up a storm in the heart of Northcote orthern Eatery came about to fill the gap between fast food and fine dining in Northcote about three weeks ago and has been very well accepted in the local area as well as the wider Greek community in Melbourne. The three owners of Northern Eatery are all of Hellenic background; Katherine Sourtzis, Tony Tzoumacas and Anastasios Stamatiou. “The cuisine, although fusion, does have elements and products that depict our heritage and culture,” Anastasios Stamatiou tells Neos Kosmos. “We consider ourselves a simple, yet defined, casual dining experience.” Dimitrios Petrakos, who was born in Greece and is now a permanent resident of Melbourne, is the head chef, and his imaginative and mouthwatering dishes are the centrepiece of Northern Eatery’s dining experience. “Our menu caters for all tastes, as does our venue - light and airy, bold whites with earth undertones. Somewhere you can simply get together with friends and family without worrying if everyone will like it. We have tried to offer the sort of place where we ourselves would like to eat.” The most popular dishes so far include the lamb cutlets served on a celeriac remoulade and the Eton mess, which is best described as a deconstructed pavlova with an olive caramel and fresh mango. The daisy rolls, lamb cutlets and the mint panna cotta also come with high recommendations. “We also serve Greek beer, ‘μαστίχα’ (mastic) and Hellenic sparkling water. “We share a passion for food, and more so, dining with great parea,” Stamatiou enthuses. Northern Eatery (located at 468 High Street, Northcote, VIC) is open from 5.00 pm. For more information phone (03) 90770555. Nelly Skoufatoglou Koulourakia (Greek butter biscuits) Ingredients: ½ block of unsalted butter, at room temperature (125 grams) 1 cup caster sugar 3½ cups plain flour a pinch of salt 1 teaspoon baking powder 3 eggs 1 teaspoon pure vanilla essence 1/3 cup milk or orange juice grated orange rind (optional) For the egg glaze: 2 egg yolks 2 tablespoons milk Method: 1. Preheat oven to 190°C. 2. Warm the butter and add to the sifted ingredients. Knead until the mixture resembles breadcrumbs. 3. Add the beaten egg, vanilla and continue kneading. 4. Add milk or orange juice and extra flour if required, and knead until smooth. 5. Break off pieces the size of small walnuts and roll out using your hands. Create traditional patterns of twists and coils. 6. Place the egg glaze ingredients into a small bowl and whisk together with a fork. Using a small pastry brush, glaze the koulourakia before baking. 7. Bake in a moderate oven for 1520 minutes. Cool on wire rack.
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