Greek Easter Cookies ( Koulourakia)

These cookies are traditionally made for Easter. Two strands of dough are twisted together or formed into “s” shapes before being glazed with egg wash and baked. Flavoured with orange and vanilla they are lovely with a cup of coffee.

8oz/200g butter – allowed to soften for about 2 hours at room temperature
8oz/200g caster sugar
4 whole eggs  + 2 yolks
2 teaspoons of vanilla extract
grated rind and juice of one orange
1oz/25g baking powder
2llbs/800g plain flour
1 egg yolk mixed with 2 tablespoons of milk to glaze

Makes 40 cookies

Heat oven to 200◦ C/ gas mark 6

2.       Beating  continuously, add the eggs one at a time beating well after each addition and then mix in the two egg yolks. Then add the vanilla extract and orange rind and juice.

3.       Fit the mixer with a dough hook or use a wooden spoon gradually add the flour and baking powder.

4.       Keep mixing until the mixture begins to form a soft dough.

5.       The mixture should be soft but not sticky.

6.       Using your hands break off pieces of the dough and roll into long thin sausage shapes about the thickness of a finger. Fold the sausage shape in half then twist the two ropes together or form the dough into “s” shapes.

7.       Place the cookies onto  greased baking sheets. Glaze them with the egg/ milk mixture. Space them well apart as they will expand during cooking. Bake in a preheated oven for about 20 minutes until golden brown.

Welsh Cakes

Tomorrow is St David's day so I have just made a batch of Welsh Cakes. My girls and I have just eaten about three each as they are so delicious warm from the griddle and sprinkled with sugar. They are like a cross between a scone and a biscuit, lightly spiced and not too fruity.
Other food associated with St David's Day are the leek which is St David's personal symbol.
In the 18th century gingerbread confectioneries known as "taffies" were baked in the shape of a Welshman riding a goat.

Ingredients

8oz/225g self raising flour
4oz/100g butter
3oz/85g caster sugar
1/4 tsp mixed spice
2oz/50g sultanas
1 egg -lightly beaten

Method

Place the flour into a bowl and add the butter cut into cubes. Rub into the flour until the mixture resembles breadcrumbs. Stir in the sugar, spice,and dried fruit. Add the beaten egg and mix until you have a dough.

Roll out the dough on a floured surface and cut the dough into rounds with a 3 inch fluted cutter.

The Welsh cakes are traditionally fried in lard but for a less fattening version use a heavy griddle or baking stone to cook the cakes. Butter the stone and place on the heat for the stone to heat up. Place the cakes on the stone and "fry" the cakes for 5 -7 minutes a side. Only turn them once as if you try to turn them before they are "set" then they will break apart.  Allow the cakes to brown well as this will give them a lovely flavour.

Serve the warm cakes sprinkled with caster sugar or you can split them and serve them with butter and jam, or even cream and soft fruits as a dessert.
They will keep in an airtight container for about a week but they are better served warm.

Chloe and Lauren's Pancakes

It just has to be done - pancakes on pancake day. The girls had seen pancake mix in the shop and came home saying they wanted to make pancakes but why buy a pancake mix?

Recipe
Makes 6-8 pancakes depending on size.

125g/4oz plain flour
pinch of salt
2 eggs, beaten
300ml/10floz milk
25g/1oz butter melted

Place the flour,salt,eggs, milk and melted butter in a bowl and beat well until you have a smooth batter.

Heat your pan until hot and put in a little knob of butter. When the butter is foaming, pour in just enough batter to thinly coat the base of the pan, tilting the pan around so that it is evenly coated with the batter.
Cook over a fairly high heat until the pancake looks set and the edges of the pancake begin to slightly curl. Turn the pancake over and cook the other side until the pancakes are flecked with brown.
Transfer to a warm plate and repeat again to cook your next pancake. Interleave your pancakes with greaseproof paper to prevent the pancakes sticking together.

We served our pancakes with berries and ice cream, nutella and ice cream but you can have them with whatever you like e.g. just with sugar and lemon.

Valentines Day Menu

I have designed this menu for Valentines day which you can cook yourself at home. It is simple to prepare and most of the menu can be made in advance allowing you to be relaxed and enjoy your Valentines Day meal without feeling flustered and running in and out of the kitchen. The recipes given here serve 2 but you can always increase the quantity if you are serving more people. 

Starter

 

Asparagus wrapped in Parma Ham

12 asparagus spears

12 slices parma ham

olive oil, balsamic vinegar and parmesan shavings to serve.

Prepare the asparagus by washing it and snapping off the woody ends. You can do this by just bending the asparagus stalks at their base and they should just snap off where the stalk is woody.

Blanch the asparagus stalks by plunging them into a pan of boiling, salted water for 2 minutes. Drain the asparagus in a colander and allow them to drain and cool.

When the asparagus has cooled wrap each spear in a slice of parma ham. Place on a baking tray.

You can prepare this stage in advance and put aside until you are ready to cook.

When you are ready to cook the asparagus preheat the oven to Gas 6, 200 degrees centigrade. Drizzle the asparagus with some olive oil and season  with pepper. Place in the oven for about 15 minutes until the ham is crisp and the asparagus is tender.

To serve sprinkle the asparagus with a little more olive oil, some balsamic vinegar and parmesan shavings.

Main Course

Greek Style Spiced Beef served with tagliatelle

This is a Greek inspired dish. It is really easy to make and if you make it the day before the flavours improve and all you have to do is make some pasta.

400g lean beef braising steak- cut into 2" cubes
2tbsp olive oil
3 cloves garlic- thinly sliced
1 can chopped tomatoes
1 wine glass red wine ( about 4-6 floz)
1 cinnamon stick
4 whole cloves
1 bay leaf

Heat the oil in a casserole pan and fry the garlic cloves over a gentle heat until theyare fragrant and soft but not brown.

Add the beef and quickly brown it all over.

Add the red wine and allow to come to the boil. Add the tinned tomatoes, bay leaf and spices and season with salt and pepper.

Allow to come back to the boil, then turn down the heat to a simmer and allow to cook slowly for about 2 hours until the beef is really tender.

If you are making this in advance allow the beef to cool and place in the fridge.
The next day remove from the fridge about an hour before you wish to eat and reheat for about 20 minutes until it is hot all the way through.

Serve with some pasta -  I have mentioned tagliatelle but any pasta is good.
Serve sprinkled with grated parmesan and a lightly dressed rocket salad.

Dessert

Spiced Chocolate Pots

These little chocolate mousses are quite rich so only a small serving is required. I serve them in little coffee cups and saucers. These are best made the day before to allow them to set properly overnight.
I have used a good quality ready flavoured chocolate with orange and ginger but you can use any chocolate you like flavoured or just plain as long as it is about 70% cocoa solids.

100g good quality chocolate ( flavoured or plain)
1 tbsp water
1 tbsp golden syrup
2 eggs separated

Place the chocolate, broken into small pieces into a bowl over a pan of simmering but not boiling water. Add the tablespoon of water and the golden syrup and allow to melt.

Meanwhile whisk the egg whites until stiff.
When the chocolate mix has melted remove from the heat.
Allow to cool slightly and then beat in the egg yolks.
Fold the egg white into the chocolate mixture until it is thoroughly incorporated.

Place the mousse into small ramekins, coffee cups or other small dishes of your choice and place in the fridge to set overnight.
Serve with some crisp sweet biscuits on the side.