Pre-heat the oven to 180 ° C/ Fan 160 ° C/ Gas 4. Use a 20 cm round cake tin and line it with baking parchment. Measure all the ingredients for the cake into a large bowl and beat well until thoroughly blended and smooth. Turn into the prepared tin and level the surface. Bake in the pre-heated oven for about 55 minutes until the cake is well risen. Leave to cool in the tin for a few minutes then remove from tin and peel off the parchment. Finish cooling on a wire rack. For the frosting add all the ingredients into the mixer and combine until smooth. Spread over the top of the cake. Chill in the fridge as the topping is soft. I usually use a little green coloring for the topping, to stay true to the carrots growing upside down in nature. 🙂
1.5 Kgr of pork shoulder or pork leg , trimmed of fat and cut into pieces
1 celeriac root, diced
2 leeks, diced
1 large onion
1 large carrot
2-3 cups of vegetable stock
1 tbsp white wine vinigear
1 Kgr of large stalks pascal celery (with leaves) cut into pieces
Juice of two lemons (strained)
2 large eggs (at room temperature)
1 tbsp corn flour or arrow root
Salt and pepper to taste
We wash the pork and place it in a bowl covering it up with water and the tablespoon of vinegar for 10 to 15 min. Part boil the celery chunks and let them dry in a colander. In a stockpot, heat the butter and olive oil together over medium high heat and add the onion. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides. Cut the leeks into pieces and add them to the meat as well as the celeriac root cut in cubes. Add one cup of the stock and let it boil in slow heat for 40 minutes, adding more stock when needed. Add the celery pieces and carrot and cook for another 30 minutes, stirring occasionally, making sure you are left with about 1 cup of stock in the pot.
Prepare the Avgolemono (egg lemon) sauce: Using the mixer, beat the egg whites until stiff peaks. Then add the yolks and slowly whisk in the lemon juice and one cup of the pot liquid (at room temperature). Into o sauce pan transfer the egg lemon and stock liquid and add the 1 tablespoon of corn flour dissolved in cold water. On slow heat bind the sauce by whisking constantly
until the sauce thickens, 2 to 3 minutes. Add this mixture to the casserole and shake the stock pot slowly to introduce the sauce everywhere. Enjoy!
Mama’s recipe of the classic Greek pie. Definitely one of my favourites. Hope it will be one of yours as well.
1kgr of frozen spinach
1 cup of butter
½ cup of thinly sliced parsley
½ cup of thinly sliced dill
½ cup of thinly sliced spring onions
½ cup of evaporated milk
1 large red onion
250gr of feta cheese
1 pack of filo pastry
Salt and pepper
Preheat the oven to 180C.
Because I am using frozen spinach I want to get rid of the excess moisture. So I immerse the spinach in boiling water and let it stand for 5 min. Then using a colander I drain all the excess water by getting ahandful every time and squeezing very well.
Heat half of the butter in a deep sauce pan. Sauté the onion and spring onions until translucent and tender. Add the spinach, parsley, dill, salt and pepper then cook for 5 to 10 minutes until the spinach is heated through. Remove from the heat and place the mixture in a bowl then add the milk and the let the mixture cool down.
In a large mixing bowl beat the eggs and combine the feta sliced coarsely. Add the cooled down spinach mixture and mix until combined.
Melt the rest of the butter, and butter a non-stick spring form cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the filo sheets are used but one, tip in the spinach mixture. Place the last filo sheet in the middle of the dish and fold over the excess pastry to cover. Butter the top and score in diamond shape very lightly, spray with water and bake in the oven for about 30 to 45 minutes until the filo is crisp and golden. Leave for 15 minutes before serving. Yummy; for vegetarians or otherwise. 🙂
Orange, pie famously easy: cooking time 30 min, prep time 15 min
You will need:
1 pack of filo pastry
1 cup of corn oil
1 cup of sugar
orange zest of at least 4 oranges
2 tsp of vanilla essence or even better half vanilla pod
250 gr of Total greek yogurt (for the health conscious even the 0% will be absolutely fine)
20 gr of baking powder
And for the syrup:
1 cup sugar
1 cup water
1 cup orange juice
lemon peel and a cinnamon stick in the pot as well
Here we go: in a large bowl combine the corn oil, sugar, zest, vanilla essence, eggs and yogurt and bring together by wising them lightly. Dissolve the baking powder to a small amount of orange juice and add to the mix. Open the filo pastry and shred with your hands or with scissors in the bowl with the mixture. Every filo sheet should be shredded individually and the smaller the pieces the better the result.
With hands we make sure that all the filo has been soaked with the mixture.
Lay a 35 cm baking tray with baking parchment so it covers the bottom and the sides as well; heat up the oven to 175C. Bake the pie for 30 to 40 minutes. Use a knife to check to test that the pie has finished baking. If the knife is dry when it comes out then the pie is ready.
Make the syrup (about 15 minutes it takes) and as it hot drizzle on the top of the pie and let it soak.
Serve with vanilla ice cream, cream or on its own.