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 gives a unique flavor especially when paired with
mushrooms which with their intense aromas makes you feel
a virtual journey into a mountain chalet. Enjoy!
Ingredients : 800 gr fillet of beef , 300 gr mushrooms, 2 carrots, 200 gr thinly sliced speck, 1 rectangular puff pastry, 1 yolk / 2 tbs milk , 50 gr butter, 2 cloves of garlic, oil, salt
Method: Turn on the oven at 180 ° C / 356 °F
1.Massage the beef fillet with salt. Let it rest for 10 min. 2.In a pan heat 50 g of butter. 3. When it is melted and hot, brown the fillet on all sides for 10 – 15 min 4. Cut the carrot into small pieces. In a large pan heat the oil with the garlic. Add mushrooms and carrot and cook for 15 minutes until they are very dry and withered ( They must not have moisture. Humidity would damage the pastry) 5. Roll out the puff pastry (without removing its baking paper) 6.Cover the pastry with the speck 7.Cover completely with a generous layer of mushrooms 8.Position above the fillet steak 9.Close the dough around the meat by pulling up the baking paper. 10.Make the dough adhere (with your hands and a fork) well. 11.Transfer the fillet to the pan, brush with the yolk and milk mix. 12. With a knife cut the surface creating a grid. (Follow the photo gallery)
Bake for 45 min at 180 ° C Remove from the oven, let it rest for 15 – 20 minutes, cut it into slices. Serve with polenta or mashed potatoes
Polenta: For this recipe has been used “instant” polenta Valsugana typical of northen Italy. Cooking takes only 8 min. As an alternative to polenta, the fillet can be served – and is delicious too – with mashed potatoes.
POLENTA. For 2 persons: 180 gr instant polenta, 900 ml water. Bring the water to boil. Add polenta and a pinch of salt. With a whisk mix costantly to prevent lumps formation. Cook on low heat for 8 min.
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 Greeks, since its preparation is mentioned many times in the Odyssey .
Polyphemus at first transferred the milk, he collected from his flock to “bags” made of animal skins, finding – to his great surprise – that after a few days the milk turned into a solid, acidic and preservable mass. After this discovery he experimented with various combinations, each time having different types of cheeses.
Still others are soft and less salty such as odiern “Anthotiro” and “Manouri” and were kept in its cave in straw baskets.
Anthotyro (Aνθότυρο): white cheese produced from sheep’s and goat’s milk. Its name means the flower of the cheese, a name that justifies its name as it conveys strong smells of freshness
Myzithra (Μυζήθρα) is a fresh cheese made with milk and whey from sheep or goats, or both. The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste and may be eaten or, often, baked in pies.
Manouri (Μανούρι): a type of myzithra type cheese, which is rich in fat. It comes from the ancient adjective manos (cheese), meaning sparse, soft cheese It is distinguished due to its sweet and mild taste and aroma, having been characterized by the National Dairy Committee of Greece as “the most exceptional traditional Greek whey cheese
Xinotyri (Ξινοτύρι): The roots of this traditional cheese are lost in time. It is a spreadable cheese that is produced by mixing sheep’s and goat’s milk, and has a pleasant, slightly sour taste
Feta ( Φέτα): the first reference to feta is made in a Byzantine poem where it is referred to as ” πρόσφατος” “recent”. This is considered to be its Byzantine name. The name feta dates from the time of Venetian rule in Greece, in the 17th century, and derives its etymological origin from the Latin word “fette”. Probably the word refers to the practice of cutting the cheese into slices to be inserted into the barrels
Kaseri ( Κασέρι): cheese-making became quite popular during the Turkish occupation in Greece (15century) , due to the lack of plenty of meat. Then, we came up with the name of a well-known type of cheese, kaseri; it seems to come from the Turkish word kaşer, which in turn comes from the Latin caseus = cheese. From the same root comes the cheese in English and the “käse” in German
Graviera (Γραβιέρα): is a hard cheese, made mainly from sheep’s and goat’s milk. It is one of the best known Greek cheeses after feta and has been produced for centuries with the traditional method. The cheese is round in shape and has a compact and elastic mass of light yellow color. Its complete maturation time is at least three months Graviera cheese received a certification of protected destination of origin (a PDO) in 1996. In other words, cheeses that are called Graviera but made in countries other than some regions of Greece are not the real deal and have no right to use the name.
Below we present some of these ancient cheeses, produced by the Greek award-winning “Flegga” dairy company.
Since 1957 all these traditional products are made from 100% organic goat and sheep milk, no GMO, no gluten, no chemicals, no preservatives and yes to ISO food safety. ( The standard ISO 22000 is based on the HACCP principles defined by the Codex Alimentarius)
In addition to all, milk is produced esclusively by free animals who grazing on grass on the valleys of the Pindos mountain range, in the green heart of the National Park (Valia Calda/ Perivoli photos). No words enough.
We will never be tired of repeating the benefits of goat and sheep milk against cow’s milk.
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
So for this Christmas, in the coming days we will propose some ideas using these precious products in a simple, easy and genuine way.
Vasilopita is a New Year’s Day traditional cake in Greece and many other areas in eastern Europe and the Balkans. The cake contains a hidden coin which gives good luck to the receiver. Usually the night of the new year, the moment of the change of the year, the cake is traditionally cut by the oldest member of the family, and the individual who receives the portion of the cake which contains the coin is considered blessed and lucky for a whole New Year.
This age old tradition commenced in the 4th century, when Saint Basil , who was a bishop, wanted to distribute money to the poor people in his Diocese. He wanted to preserve their dignity, so as not to look like charity, he commissioned some women to bake sweetened bread, in which he arranged to place gold coins. So the families in cutting the bread to nourish themselves, were pleasantly surprised to find the coins.
Ingredients
300 g butter, at room temperature
250 g icing sugar
1st mixture:
1 tablespoon granulated sugar
7 g mahleb
2 g mastic
2 tablespoons all-purpose flour
zest of 2 oranges
2nd mixture:
1 teaspoons vanilla powder or liquid
4 eggs, at room temperature
80 g milk
3rd mixture:
400 g all-purpose flour
1 tablespoon baking powder
Decoration: icing sugar
Method:
Preheat oven to 180* C (350*F) Fan.
In a mixer, beat the butter and icing sugar, with the paddle attachment until light and fluffy. Stop beating and scrape down the sides of the bowl. Beat for another 5 minutes. (It is important that the butter is at room temperature. The softer it is the fluffier your mixture will be.)
While you are waiting, add the remaining ingredients from the 1st mixture (apart from the orange zest) and beat them in a blender along with a tablespoon of sugar, until they become powdery. When ready, add the orange zest and mix.
Add this powdery mixture to the mixer and beat on low speed.
Add all the ingredients from the 2nd mixture, in batches. Release the mixing bowl and add the ingredients from the 3rd mixture. Mix with a large spoon.
Grease a round 25 cm spring form baking pan and dust with flour. Transfer the batter to the baking pan.
Bake for 45-50 minutes.
When ready, remove from oven. Allow the cake to cool completely. Pour the icing sugar over it and serve.
Tips:
The secrets for this recipe are two. The fresh biological eggs and the butter. Produced by The Greek Award Winning Dairy Company “Flegga“, this goat butter gives a velvety consistency and a truly inimitable flavor. Rich source of several vitamins such A, D, E, (E is a powerful antioxidant) B12, K2 (K2 protects against heart disease and osteoporosis). Most of the saturated fats in butter are short-chain fatty acids (SCFAs), the most common of which is butyric acid. Butyric acid is a uniquecomponent of the milk fat of ruminant animals, such as sheep, and goats.Reduces the inflammations in the digestive system and has been used as a treatment for Crohn’s disease.
This is all due to the free grazing of healthy animals under the sun in one of the most pristine areas of Greece. In the heart of the National Park of Pindos.
Flavors:
Mahleb or Mahalepi (Greek : Μαχλεπι) is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb. Mahleb is rich source of fatty acids, phytosterols and antioxidant phenols (good for hypertension and colesterol) also contains vitamins B1, B6, E, a tocopherol, proteins, essential oils
Mastic (Greek: Μαστίχα) is a resin obtained from the mastic tree (Pistacia lentiscus) cultivated in the Greek island of Chios. Mastic releases a refreshing flavor similar to pine and cedar. Mastic resin absorbs cholesterol, it has antibacterial properties, acts as an oral antiseptic, aids digestion, tightens the gums, heals wounds and scientists discovered that when it is administrated even in small doses it cures stomach ulcers.
“Christopsomo” in Greek means “Christ’s Bread” and this is why the bread is decorated with a cross. Christopsomo is considered very sacred bread in Greece and is usually prepared the day before Christmas and is served at the Christmas table.
According to the tradition, it has a cross made out of dough in the center and it has whole walnuts, almonds, raisin in it, that represent abundance. It also has other sacred shapes made out of dough which portray animals, members of a family, babies, grapes (a frequent symbol in Christianity and New Testament who represents the abudance), fruits, stacks of wheat (it represents a good harvest), flowers, crosses, a sun (represent life and strenght) leaves (the number of leaves represent the number of family members).
In some parts of Greece, where farming has always been a major occupation, Christopsomo is adorned with dough likenesses of specific farm tools, plows, ears of corn, sheaths of wheat, mules, horses, sheeps, shepherds and more. Everyone decorates it with the symbols that best represent it.
They are almost universally round, the circle a symbol of eternity, or, alternatively, cross-shaped.
**Merry Christmas to everyone**
INGREDIENTS:
For the dough:
550-600 ml water, at room temperature
18 g yeast
120 g granulated sugar
50 g olive oil, +extra 10g for brushing bowl
1 kilo hard flour
1 teaspoon cinnamon
10 g salt
30 g anise
100 g walnuts
To decorate
120 g water, lukewarm
20 g olive oil
1/2 teaspoon salt
250 g all-purpose flour
1 walnut, whole
1 egg white, lightly beaten for brushing
For the glaze:
50 g honey
20 g brandy or 20gr water
METHOD:
For the dough
In a mixer’s bowl add a part of the water (550 g), the yeast and sugar.
Mix with a hand whisk until the yeast dissolves completely and it becomes activated.
Add the olive oil, flour and cinnamon. Beat with the hook attachment on medium speed for about 5-8 minutes, until all of the ingredients are completely combined start coming together to form a dough.
If the dough is too thick, you can add the remaining water if needed.
In a separate bowl, add 1 tablespoon of olive oil and the dough.
Cover with a kitchen towel and set aside for 1 hour, until it doubles in size.
To decorate:
Prepare the dough for the decoration of Christopsomo, so add the water, olive oil, flour and salt in the mixer’s bowl or you can simply use a bowl and your hands. Mix until the dough is smooth. Wrap the dough in plastic wrap and set aside for 15 minutes to rest.
For the Christopsomo
Deflate the dough lightly with your fingers and shape into a round loaf.
Add the salt, anise and walnuts. Beat for 1 minute, just to combine. They are not added from the start so that they don’t get crushed inside the dough.
Butter a round baking pan (28-30 cm) and line with parchment paper. Transfer the dough into the baking pan and spread lightly. Brush the top lightly with some beaten egg white and water.
Remove the plastic wrap from the decorating dough and cut it into 6 pieces. Shape each piece into a long rope. Then form 2 braids. Place the 2 braids over the Christopsomo and shape a cross. Place the whole walnut in the center. Cover the dough with a towel and wait for the dough to rise for 1 hour. (see also the preparation photos below)
Preheat the oven to 180C / 350F Fan and bake for 50 minutes, until the Christopsomo is nicely coloured and cooked through.
When the bread is almost ready, prepare the glaze by combining the honey and cognac thoroughly. When ready, remove from oven and immediately brush the glaze over the Christmas Bread.
Baklava is a rich, sweet pastry popular in Middle Eastern countries made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup or honey.
Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter are laid in the pan. A layer of chopped nuts—typically walnuts,pistachios or almonds is placed on top, then more layers of phyllo. Most recipes have multiple layers of phyllo and nuts, though some have only top and bottom pastry.
Greek version of baklava is made with 33 dough layers, referring to the years of Christ’s life.
How to cut it in diamond shape (4 steps)
Repeat the same procedure for all quarters
Ingredients
1 package phyllo dough
300 gr chopped nuts
200gr chopped almonds
300 gr butter (My choice is always the Greek award winning dairy products of “Flegga” Company. This specific butter gives not only a delicious fragrance but another dimension of taste to all dishes, sweets and savoury)
1 teaspoon ground cinnamon
1/2 teaspoon clove powder
1/2 teaspoon nut
Ingredients or the syrup:
2 cup water
2 cup white sugar
1 orange peel
2 cinnamon sticks
1 cup honey
Method:
Preheat oven to 160° C. In a bowl, melt the butter .
Butter the bottoms and sides of a 33×23 pan.
Process the nuts until in small, even sized pieces. Combine with cinnamon, nutmeg and cloves powder. Set aside. Unroll phyllo dough.Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat more times until you have 10 sheets layered.Sprinkle 2 – 3 tablespoons of nut/almond mixture on top. Top with two sheets of dough, butter, nuts, layering as you go.Continue to repeat the nut/almond mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be about 10 sheets deep. With a cuisine scissors cut out all edges of phyllo.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake baklava for about 1 hour until the top is golden brown and crisp and the lower phyllo layers beneath the nut/almond mixture are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers . If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
.While baking, make the syrup.Boil sugar and water until sugar is melted. Add orange peel, cinnamon sticks and honey. Simmer for about 15 minutes.
Remove baklava from oven and immediately spoon syrup it . Serve at room temperature.
Baklava is a rich, sweet pastry popular in Middle Eastern countries made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup or honey.
Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter are laid in the pan. A layer of chopped nuts—typically walnuts,pistachios or almonds is placed on top, then more layers of phyllo. Most recipes have multiple layers of phyllo and nuts, though some have only top and bottom pastry.
Greek version of baklava is made with 33 dough layers, referring to the years of Christ’s life.
How to cut it in diamond shape (4 steps)
Repeat the same procedure for all quarters
Ingredients
1 package phyllo dough
300 gr chopped nuts
200gr chopped almonds
300 gr butter
1 teaspoon ground cinnamon
1/2 teaspoon clove powder
1/2 teaspoon nutmeg
Ingredients or the syrup:
2 cup water
2 cup white sugar
1 orange peel
2 cinnamon sticks
1 cup honey
Method:
Preheat oven to 160° C. In a bowl, melt the butter .
Butter the bottoms and sides of a 33×23 pan.
Process the nuts until in small, even sized pieces. Combine with cinnamon, nutmeg and cloves powder. Set aside. Unroll phyllo dough.Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat more times until you have 10 sheets layered.Sprinkle 2 – 3 tablespoons of nut/almond mixture on top. Top with two sheets of dough, butter, nuts, layering as you go.Continue to repeat the nut/almond mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be about 10 sheets deep. With a cuisine scissors cut out all edges of phyllo.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake baklava for about 1 hour until the top is golden brown and crisp and the lower phyllo layers beneath the nut/almond mixture are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers . If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
.While baking, make the syrup.Boil sugar and water until sugar is melted. Add orange peel, cinnamon sticks and honey. Simmer for about 15 minutes.
Remove baklava from oven and immediately spoon syrup it . Serve at room temperature.
1 bunch mint (chopped) 2 kg quality leg of lamb, salt
200 ml white wine vinegar
200 ml extra virgin olive oil
6 tbs brown sugar
Method: In a large bowl mix together all ingredients for the sauce ( chopped mint, vinegar, olive oil . brown sugar) Stir to combine.
Score the leg with a knife. With a pastry brush, rub part of the mint mixture all over the leg. Sprinkle all over with salt. Refrigerate for 1 hour to marinate.
Preheat oven to 200°C / 400°F . Roast for 1 hour – 1 h &15 min for a mediun rare.
Serve with the mint sauce and a fresh Merlot wine.
Cyprus bread is more than food, is a religious expression.
Different types of bread are traditionally made for different occasions, weddings , easter , Christmas, communions, baptism.
Dr. Dorita Voskaridou is a researcher, author and founder of the Decorated Breads of Cyprus museum in Limassol.
Dorita’s book “To Ploumisto Psomi tis Kyprou” (The Decorated Bread of Cyprus) is a collection of historical and personal testimonies. Decorative breads for every occasion, based on various village designs have been re-worked by this talented lady.
“All the symbols came from the ancient times when people used to believe in 12 gods. There are symbols from ancient Greek pots. From excavations we then find the same symbols in bread.
There were Byzantine shapes and influences. Women in villages see icons of churches which inspire them to go home and make the bread. Every village has different kinds of symbols and every woman has a different, very personal style, for example one village may have the same symbol but each woman makes something different. Every woman has her own aesthetic.
Bread is the king of the house in Cyprus proverbs. It is very important still and is the main nutritional ingredient in our culture. In Cyprus’ popular traditions, bread on the table symbolised Jesus Christ himself. So nobody gets up from the table until the bread has been removed. The bread has to move first away from table,” says Dorita Voskaridou
I tried to reproduce one of these ancient and full of tradition shapes. I have no idea if it is a wedding, communion or easter bread. I choose it for the presence of the cross and the X of Xrist. (Χριστος in Greek language). So i think perfect for Xristmas.
Follow the instructions step by step. You will need 33 dough cords and a good amount of sesame seeds. Isn’t difficult as appears. Crunchy texture , delicate flavor. Enjoy a Merry Xristmas!
500 bread flour
250ml warm water
1/2 tablespoon dried yeast
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon olive oil
In a large bowl combine flour, olive oil, yeast and sugar. Add the water & salt. Mix well
Knead the dough until is smooth and elastic. ( If the dough seems a little stiff add 1-2 tbsp water)
Place it in a lightly oiled bowl. Leave to rise for 1 hour
Turn onto a lightly floured surface. Knock back the dough by gently kneading just few min. You only want to knock out any large air bubbles
Line a baking tray with baking parchment. Now mould the dough into a 33 thin cords as in the pictures. Follow carefully the step by step instructions. Seal ends by pressing down firmly with your fingertips. Brushing with water, then sprinkling with sesame seeds
![20191231_163946-01-01-01-01[1]](https://enogastronomista.files.wordpress.com/2019/12/20191231_163946-01-01-01-011.jpeg)
![cristopsomo[1]](https://enogastronomista.files.wordpress.com/2019/12/cristopsomo1.jpg?w=537&resize=537%2C540#038;h=540 "cristopsomo[1]")
![20191231_163141-01-01[1]](https://enogastronomista.files.wordpress.com/2019/12/20191231_163141-01-011-4.jpeg?w=405&resize=405%2C540#038;h=540 "20191231_163141-01-01[1]")
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![20191223_162015-01[1]](https://enogastronomista.files.wordpress.com/2019/12/20191223_162015-011.jpeg?w=471&resize=471%2C628#038;h=628 "20191223_162015-01[1]")
![20191223_161744-01-01[1]](https://enogastronomista.files.wordpress.com/2019/12/20191223_161744-01-011.jpeg?w=471&resize=471%2C628#038;h=628 "20191223_161744-01-01[1]")
![20191223_151101-01-02-01[1]](https://enogastronomista.files.wordpress.com/2019/12/20191223_151101-01-02-011.jpeg)
![20191223_165218-01-01-01[1]](https://enogastronomista.files.wordpress.com/2019/12/20191223_165218-01-01-011.jpeg?w=471&resize=471%2C628#038;h=628 "20191223_165218-01-01-01[1]")
Repeat the same procedure for all quarters
Enogastronomista 