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INGREDIENTS:
For the vegetables
3 potatoes

2 zucchinis, medium

2 eggplants

salt

pepper

For the ground meat

1 onion

2 tablespoon(s) olive oil, for sautéing

1 clove(s) of garlic

1 tablespoon(s) thyme

3 pinches granulated sugar

1/2 teaspoon(s) cloves

1 level teaspoon(s) cinnamon

1 tablespoon(s) tomato paste

500 g ground beef

400 g canned tomatoes

salt

pepper

1/2 bunch parsley

1/2 bunch basil

For the béchamel sauce

100 g butter

100 g all-purpose flour

750 ml milk, 3,5%

salt

pepper, ground

1 pinch nutmeg, ground

100 g parmesan cheese, grated

3 egg yolks

STEPS
Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat

Place a pot over high heat and add the olive oil.

Coarsely chop the onion and add to pan.

Finely chop the garlic and add to pan along with thyme, cloves, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.

Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.

Add the tomato paste and sauté so that it loses its bitterness.

Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.

Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the béchamel sauce

Place a pot over medium heat.

Add the butter and let it melt.

Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form.

As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

To assemble

Preheat oven to 180* C (350* F) Fan.

In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.

Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.

Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.

Bake for 35-40 minutes.

When ready, remove from oven and allow to cool.

Serve with fresh herbs and olive oil.

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INGREDIENTS:
6-8 tablespoon(s) olive oil

2 tablespoon(s) vinegar, of white wine

salt

pepper

2 tablespoon(s) oregano, dry

350 g cherry tomatoes

1/3 onion, dry

1 green bell pepper

1/2 cucumber

salt

10 olives

150 g feta cheese

STEPS
In a bowl, add 4-5 tablespoons of extra virgin olive oil, the vinegar, honey, salt, pepper and 1 tablespoon oregano. Gently stir with a spoon just to combine, you don’t want to emulsify the dressing.

Chop the cherry tomatoes in half and add to the bowl.

Thinly slice the cucumber into half-moon shapes and thinly slice the onion. Add to the bowl.

Cut the green pepper into thin strips and add to the bowl.

Add the olives, capers, feta and 1 tablespoon oregano.

To finish, drizzle with 2-3 tablespoons extra virgin olive oil, top with rusks and serve.

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INGREDIENTS:
300 g strained yogurt

1 cucumber

1/3 clove(s) of garlic

3 tablespoon(s) vinegar, of white wine

1/4 bunch dill, finely chopped (optional)

2 tablespoon(s) olive oil

1 pinch salt

pepper

STEPS:
Peel the cucumber and grate with a cheese grater, using thelarge blades.

Put in a bowl. Add a pinch of salt and 1 tablespoon of white wine vinegar. Toss and set aside to release its liquid.

In the meantime, combine the yogurt, 1/3 of a garlic clove (minced), 2 tablespoons white wine vinegar and 3 tablespoons of olive oil. Mix until combined.

Mix until it is combined and creamy.

Squeeze the cucumber with your hands to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture.

Stir into mixture. Add pepper and adjust salt according to taste.

Add some finely chopped dill and your sauce is ready.

Refrigerate until needed.

Serve it with some carrots, peppers, cucumber and Greek pita bread!

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INGREDIENTS:

For the syrup

800 g granulated sugar

450 g water

1 stick(s) cinnamon

peel, of 1 lemon

75 g honey

For custard filling

4 eggs, medium

200 g granulated sugar

500 g heavy cream 35%

500 g milk, 3,5%

1 pinch salt

1 teaspoon(s) vanilla extract

170 g semolina

100 g butter

220 g butter, melted for brushing phyllo

450 g phyllo dough sheets

STEPS:

For the syrup

Combine the sugar, water, cinnamon stick and lemon rind (no pith) in a pot. Place over heat and bring to a boil

As soon as it comes to a boil, mix with a sponn to make sure the sugar has dissolved completely. The mixture should be translucent.

When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool.

For the custard filling

Beat the eggs along with half the sugar in a mixer for 3-4 minutes.

The mixture needs to become very fluffy and become a light meringue and set aside until needed.

In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract. Place over medium to high heat and bring to a boil.

As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens.

When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready.

Remove from heat and ad the butter. Continue whisking until the butter melts and is completely incorporated.

Use a spatula and transfer mixture to a mixer's bowl. Beat for 4-5 minutes, until the mixture cools a little. Turn off the mixture and check that it is lukewarm.

When ready, add the egg to the bowl and gently fold with a spoon. Your custard filling is ready.

Preheat oven to 160* C (320* F) Fan.

Melt the butter in the microwave or in a saucepan. Generously brush a 28x36 cm baking pan with some of the melted butter.

Start assembling the pie by spreading a sheet of phyllo dough in the pan and drizzle with butter. Do not brush the butter straight on to the phyllo, drizzle it from above.

Repeat the same process with the remainng 5 sheets of phyllo dough. Very gently press down on the phyllo with your hands, just a little.

Spread the custard on top and turn in the phyllo that is hanging over the edges. Drizzle with butter.

Set 1 sheet of phyllo dough aside and add the remaining sheets over the custard, drizzling each one with melted butter in the same way as before.

Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the sweet.

Drizzle a generous amount of melted butter over the top of the sweet and spray with some water.

Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.

Bake for 1 ½ hours or until golden brown and crunchy.

When ready, remove from oven and immediately pour the cold syrup over the pie.

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INGEDIENTS:

For the custard

750 g milk

180 g granulated sugar

70 g semolina, fine

1 tablespoon(s) vanilla extract

lemon zest, of 1 lemon

40 g butter, cold

3 egg yolks, of medium eggs

1 pinch salt

For the phyllo

450 g hard flour

10 g salt

220 g water, at room temperature

500 g butter, melted

To serve

icing sugar

cinnamon

STEPS:

For the custard

In a pot, add the milk and sugar, and transfer over medium heat until the milk comes to a boil.

Add the semolina and stir with a hand whisk, until the cream thickens.

Remove from the heat and add the vanilla extract, lemon zest, cold butter, and mix until the butter melts.

Add the yolks, salt, and mix.

Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well. Make sure that the plastic wrap touches the surface of the custard, so it does not make a crust while cooling.

For the phyllo

In a mixer’s bowl, add the flour, salt, water, and 50 g of the melted butter.

Beat with the paddle attachment for 5-7 minutes at high speed, until there is an elastic dough.

Remove from the bowl, cover with plastic wrap, and let it rest for 20 minutes.

Remove the plastic wrap and cut into 4 pieces. Shape into balls and place them into a bowl. Cover with plastic wrap and let the dough rest for 20 more minutes.

Take two of the dough balls and roll them out into small discs. Spread them onto a baking pan, cover with plastic wrap, and let them rest for 20 minutes.

To assemble

Preheat the oven to 170ο C (338ο F) set to fan.

Spread your working surface with melted butter and place the first dough. Roll it out softly with a rolling pin, not from the center but from its sides.

Then, carefully spread the sides of the dough all around with your hands, by pulling the corners of the dough.

Follow the same process, until you have a very thin phyllo.

Spread ¼ of the butter and cut strips around the phyllo in order to form a parallelogram. Place the strips in the center of the phyllo.

Add half of the filling in the center and close it like a folder. Set aside.

Roll out the second dough in the same way, and spread ¼ of the melted butter.

Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder.

Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes.

Follow the above process for the other two doughs as well. You can bake the second bougatsa too, or you can put it in the freezer.

To serve

Cut the bougatsa into small pieces, dust with icing sugar, cinnamon, and serve.

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INGREDIENTS:
6 tablespoon(s) olive oil

3 onions

2 carrots

1 leek

1.200 g beef , leg, boneless, cut into 2 cm cubes

2 stick(s) cinnamon

2 bay leaves

1/2 teaspoon(s) cumin

2 tablespoon(s) tomato paste

150 ml red wine

400 g canned tomatoes
A pinch of sugar

1 liter water

2 level tablespoon(s) vegetable bouillon powder

250 g orzo pasta, medium

1/2 teaspoon(s) thyme, fresh

To serve

feta cheese

parsley, finely chopped

lemon zest, of 1 lemon

pepper

STEPS:
Preheat oven to 180* C (350* F) Fan.

Finely chop the onions.

Place a shallow pot over high heat and add 3 tablespoons olive oil.

Add the onions and sauté until nicely caramelized.

Quarter the carrots and chop them in to cubes.

Add them to the pot.

Coarsely chop the leek and add to the pot.

Stir and sauté for about 5 minutes, until they caramelize nicely. Add a little more olive oil, if necessary.

When ready, transfer to a bowl and set aside until needed.

Place pot back on heat and let it get very hot.

Add 2 tablespoons olive oil and the cubes of meat. Brown for 4-5 minute.

Add the sautéed vegetables, cinnamon sticks, bay leaves, cumin and tomato paste. Sauté the tomato paste for 1-2 minutes to help remove its bitterness. This also helps to thicken the sauce.

Add the wine and let it evaporate.

Add the honey, 250 ml water and the can of chopped tomatoes and stir.

Season with salt and pepper.

Lower heat to low and simmer for 1 ½ hours, until the meat is very soft and the sauce has thickened. If your sauce is too thick, add a little more water.

When ready, transfer to a baking dish

Place a pot over medium to high heat.

Add 3-4 tablespoons of olive oil and the orzo.

Sauté the orzo for 3-4 minutes, until golden.

When ready, add it over the meat in the oven proof dish.

Add 750 ml water, and fresh thyme. You can add any of your favorite herbs also.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake for another 15 minutes.

When ready, remove from oven.

Sprinkle with finely chopped parsley, lemon zest and some freshly ground pepper.

Serve.

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INGREDIENTS:

For the syrup

650 g granulated sugar

600 g water

1 stick(s) cinnamon

orange peels, of 2 oranges

50 g brandy

For the cake

200 g granulated sugar

3 eggs, medium

170 g all-purpose flour

orange zest, of 2 oranges

1 g vanilla powder

20 g baking powder

40 g semolina, fine

1 pinch salt

200 g strained yogurt

butter, for the pan

semolina, for the pan

To serve

pistachios

ice cream

orange peels

mint leaves

STEPS:

For the syrup

In a pot add the water, the sugar, the orange peels, and transfer over high heat.

As soon as it comes to a boil and the sugar melts, remove from the heat and add the brandy.

Set aside to cool well.

For the cake

Preheat the oven 170ο C (340ο F) set to fan.

In a mixer’s bowl add the sugar, the eggs, and beat with the whisk attachment at high speed, for 5-6 minutes, until very fluffy.

In a bowl add the flour, the baking powder, the vanilla, the semolina, salt, and mix.

Transfer the dry ingredients to the mixer with the rest of the ingredients, and add the orange zest and the yogurt. Beat for 10 seconds and remove.

Butter a 32x25 cm baking pan, sprinkle it with semolina, and spread the mixture. Bake for 30 minutes.

Remove from the oven, and while it is still hot, pour the cold syrup over the cake with a ladle.

Set aside for 1 hour until the syrup is absorbed and the revani cooled.

Serve with pistachios, ice cream, orange peels, and mint leaves.

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INGREDIENTS:
460 g water

1 pinch granulated sugar

5 g yeast

1/2 teaspoon(s) cinnamon

2 tablespoon(s) seed oil

1 pinch salt

1 teaspoon(s) honey

500 g all-purpose flour

400 ml seed oil, for the frying

To serve

honey

cinnamon

walnuts

STEPS:
In a mixer’s bowl add the water, the sugar, the yeast, and mix with a hand whisk to dissolve the yeast.

Add the cinnamon, the seed oil, salt, the honey, and whisk.

Add the flour and beat with the paddle attachment at high speed, for 3-4 minutes, until the ingredients are homogenized.

Transfer the dough into a bowl, cover with plastic wrap, and allow about 1 hour for it to double in volume.

Place a deep frying pan with 400ml seed oil over medium-high heat. Ideally, you need the oil to reach 170οC (340ο F). Put the remaining seed oil in a mug with a spoon.

Take a little of the dough with your hands and squeeze it in your palm. The mixture that will come out between your thumb and index finger, take it with a spoon. This way, you will help the dough slip into the oil.

Fry in batches for 4-5 minutes, until they are nicely golden and cooked through. Remove and place on paper towels.

Serve with honey, walnuts and cinnamon.

Except the traditional topings you can also dip the loukoumades in sugar and cinnamon or spread chocolate over them

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INGREDIENTS:

For the dough

500 g hard flour, or all-purpose

100 ml olive oil

20 ml vinegar, of white wine

10 g granulated sugar

1 1/2 teaspoon(s) salt

210 ml water

200 ml olive oil, for brushing

semolina

For the filling

2 tablespoon(s) olive oil

3 spring onions, coarsely chopped

1 kilo spinach

1/2 bunch mint, coarsely chopped

1 bunch hartwort

4 sprig(s) oregano, fresh

1/3 bunch dill

lemon zest, of 1 lemon

500 g feta cheese, crumble

pepper, a generous amount

salt

STEPS:

For the dough

Beat the flour, olive oil, vinegar, sugar, salt and water for 5 minutes in a mixer, using the hook attachment.

If you don’t have a mixer, mix with your hands and knead for 5 minutes.

When the dough comes together nicely and it pulls away from the sides of the bowl, it is ready.

The dough should be soft and elastic. If it is not, beat for another 5 minutes.

When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes.

For the filling

Place a nonstick pan over medium to high heat.

Add a little olive oil and the spring onions.

Sauté until they soften.

Tear up the spinach with your hands and add to the pan.

Sauté until it softens and all of the liquid evaporates.

Transfer to a bowl.

Add the mint, hartwort, oregano, dill, lemon zest, feta cheese, cream cheese, salt and a generous amount of freshly ground pepper.

Stir and your filling is ready!

How to roll out phyllo dough

Preheat oven to 190* C (374* F) Fan.

When the dough is ready, transfer to your working surface and divide in to 6 equal parts.

Sprinkle some semolina on to your working surface and start to roll out the first of the 6 pieces of dough. You want it to become as thin as possible.

If your dough is too sticky, sprinkle with some more semolina and continue rolling out.

Always roll the rolling pin towards you to spread the dough out further.

Continue rolling out the pieces of dough in the same manner. The first five don’t have to be perfect but the last one should be as nice as possible since it will cover the pie.

Cut 5 of the 6 sheets of phyllo dough in to 4 pieces, making a circle which is 40-50 cm in diameter. The 6th sheet will be left whole.

Brush a 30 cm round baking pan with olive oil.

Lay the first 4 pieces of phyllo nicely on to the bottom of the pan.

Drizzle with olive oil. Do not brush the phyllo so that they don’t stick to one another and air pockets can be created in between them. This makes the phyllo crunchier!

You will need about 200 ml of olive oil for all of the phyllo.

Repeat the same process for another 2 sheets of phyllo, to create the bottom crust.

Make sure you lay the phyllo along the sides of the baking pan first and then fill in the gaps with more of the pieces of phyllo. This helps give more texture.

Add the filling, spreading it evenly all over the phyllo base.

Drizzle filling with some olive oil.

Cover filling with another 2 sheets of phyllo dough, repeating the exact same process as before.

Be as careful as you can with the 6th and final sheet of phyllo dough, which should be left whole.

Gently lay it out over the pie, turn the edges over with your fingers and gently tuck them in all the way around.

Score the surface with a sharp knife and drizzle with the remaining olive oil.

Bake for 45-60 minutes, or until golden and crunchy.

When ready, remove from oven and cut in to pieces.

Drizzle each piece with a small amount of olive oil and serve.

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Traveling With The Kitchen - Tyrnavos, Thessaly

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Traveling With The Kitchen - Tyrnavos, Thessaly

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Βασίλης Αδαμίδης

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Ταξιδεύοντας Με Την Κουζίνα -1η σεζόν -Τύρναβος Θεσσαλίας