<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>Semolina | Kalofagas.ca</title> <atom:link href="https://www.kalofagas.ca/category/semolina/feed/" rel="self" type="application/rss+xml" /> <link>https://www.kalofagas.ca</link> <description>Greek Food & Beyond</description> <lastBuildDate>Thu, 08 Apr 2021 17:10:42 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <image> <url>https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/01/Kalofagas_Favicon.jpeg?fit=32%2C32&ssl=1</url> <title>Semolina | Kalofagas.ca</title> <link>https://www.kalofagas.ca</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">6604045</site> <item> <title>Ekmek Kataifi</title> <link>https://www.kalofagas.ca/2021/01/04/ekmek-kataifi/</link> <comments>https://www.kalofagas.ca/2021/01/04/ekmek-kataifi/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Mon, 04 Jan 2021 13:37:56 +0000</pubDate> <category><![CDATA[Custard]]></category> <category><![CDATA[Dessert]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Kataifi]]></category> <category><![CDATA[Semolina]]></category> <category><![CDATA[Sweets]]></category> <category><![CDATA[Turkish]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=5661</guid> <description><![CDATA[<p>One summer while in Greece I had the pleasure of also visiting Constantinople (Istanbul) for a second time. Prior to heading to this huge foodie destination, I knew (and wanted) to sample the many desserts and sweets that were on offer. This post is more about a dessert that’s taken another form from it’s original […]</p> The post <a href="https://www.kalofagas.ca/2021/01/04/ekmek-kataifi/">Ekmek Kataifi</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-31555" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?resize=800%2C1422&ssl=1" alt="" width="800" height="1422" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?w=2268&ssl=1 2268w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?resize=768%2C1365&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?resize=864%2C1536&ssl=1 864w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?resize=1152%2C2048&ssl=1 1152w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?resize=338%2C600&ssl=1 338w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210101_175035-01.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" />One summer while in Greece I had the pleasure of also visiting Constantinople (Istanbul) for a second time. Prior to heading to this huge foodie destination, I knew (and wanted) to sample the many desserts and sweets that were on offer. This post is more about a dessert that’s taken another form from it’s original one, Ekmek Kataifi.</p> <figure id="attachment_5674" aria-describedby="caption-attachment-5674" style="width: 500px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_8541.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="size-full wp-image-5674" title="IMG_8541" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_8541.jpg?resize=500%2C336&ssl=1" alt="" width="500" height="336" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_8541.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_8541.jpg?resize=300%2C201&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a><figcaption id="caption-attachment-5674" class="wp-caption-text">Ekmek, as served in Istanbul</figcaption></figure> <p style="text-align: left;">In Turkey, the dessert is simply Ekmek, a bread pudding soaked in syrup and topped with Kaimak (Kaimaki), a sweetened clotted cream. The Greek take on this dessert consists of a kataifi pastry base/bottom, a semolina cream center and a topping of whipped cream. Toasted almonds or chopped pistachios are usually the crowning glory…oh nuts & joy!<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0541_1.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-5683" title="IMG_0541-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0541_1.jpg?resize=500%2C421&ssl=1" alt="" width="500" height="421" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0541_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0541_1.jpg?resize=300%2C252&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>Kataifi pastry (also called Kataifi phyllo) is looks like vermicelli or shredded wheat. It’s sold in Greek, Turkish and Middle Eastern stores and I even saw it sold at a Loblaws Superstore! Kaitaifi pastry is made by drizzling rows of thin streams of flour and water batter on to a revolving hot platter. They dry into strands on wire-thin pastry. This other type of “phyllo” is popular from Greece to the Levant and it usually appears in desserts and now appearing more often in savory dishes. Just last week I made a <a href="https://kalofagas.ca/2010/10/07/kunefe/" target="_self" rel="noopener noreferrer">Kunefe</a> and last year I made the <a href="https://kalofagas.ca/2009/01/29/kataifi-%CE%BA%CE%B1%CF%84%CE%B1%CF%8A%CF%86%CE%B9/" target="_self" rel="noopener noreferrer">classic Kataifi (</a>similar to Baklava).<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0568_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-5676" title="IMG_0568-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0568_1.jpg?resize=500%2C396&ssl=1" alt="" width="500" height="396" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0568_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0568_1.jpg?resize=300%2C237&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>Watch this Turkish dude make Kataifi pastry:</p> <p><iframe src="https://www.youtube.com/embed/1gydHyNGG4w" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe></p> <p>Pretty cool, eh? No worries, this recipe doesn’t require you to make your own kataifi. What you will have to do is defrost the kataifi overnight in your fridge as soon as you’re ready to make the dessert, take the Kataifi out of the fridge for 1o minutes to come to room temperature. The first thing that should be made for this dessert is the syrup. Just like with Baklava and other syrupy desserts featuring phyllo, either the pastry has be cold/syrup hot OR pastry hot/syrup cold. In this case, the logical approach to this recipe is making the syrup first, allowing it to cool to room temperature and then pouring it over the just out of the oven hot kataifi.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0484_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-5677" title="IMG_0484-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0484_1.jpg?resize=500%2C493&ssl=1" alt="" width="500" height="493" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0484_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20101015_img_0484_1.jpg?resize=300%2C295&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>The center of the dessert is a custard made with a semolina flour base and some corn starch. There’s sugar, shredded coconut and the wonderful and aromatic spice called <a href="http://www.mastihashopny.com/default.php?pname=Mastiha&la=2" target="_blank" rel="noopener noreferrer">Mastic (or mastiha, Masticha, mastika).</a> Mastic (Mastiha in Greek) comes from the island of Chios and it is exclusively produced in the 24 villages on the southern part of the island.</p> <p>Mastiha does grown on other parts of the world but as my friend (and mastiha expert) Artemis points out,</p> <p><strong><em>“the resin from these specific trees has a distinct aroma, color and importantly, antibacterial, antioxidant and anti-inflammatory properties not found in the other resins. In fact, the trees in this portion of Chios have been given “var. Chia” as their scientific variety name because of their production of this unique resin.”</em></strong></p> <p>Mastiha most commonly appears in the form of tears, little off-white nuggets that from the harvested resin of the Mastic trees. Mastic often appears in the breads, the Greek Easter bread<a href="https://kalofagas.ca/2008/04/26/tsoureki-greek-easter-bread/" target="_self" rel="noopener noreferrer"> (Tsoureki),</a> <a href="https://kalofagas.ca/2009/04/26/creme-brulee-with-mastic/" target="_blank" rel="noopener noreferrer">custards </a>and many <a href="https://kalofagas.ca/2010/07/26/pistachio-ice-cream-with-mastiha/" target="_self" rel="noopener noreferrer">desserts.</a> Mastiha can also be found in some inventive <a href="https://kalofagas.ca/2009/12/14/chicken-breast-stuffed-with-roasted-red-peppers-feta-and-pistachios/" target="_self" rel="noopener noreferrer">savory dishes.</a></p> <p>The recipe I’ve decided to go with is flavoured mildly with ground mastiha. I placed some mastiha in the freezer and after a half-hour or so I take them out, place them between two pieces of plastic cling-film and crush with a rolling pin. I then carefully scoop the ground mastiha with an offset spatula and use it in my recipe. The custard is very easy and as soon as it cools, it’s placed on top of the cooled kataifi base and then allowed to set and ultimately placed in the fridge.</p> <p>The cream center and kataifi base require at least 3-4 hours in the fridge to set – overnight would be best. The next day, Loosen the sides with a knife, invert onto a platter and then revert (cream-side up) onto to your serving/presentation dish. The last step is to simply whip your cream and top your dessert. The flavouring of the whipped cream is icing sugar and some vanilla extract. I’ve also experimented with adding some powdered milk as a stabilizer to the whipped cream – I am very happy with the results!</p> <p>I know the photos have already sold you on this dessert, you know where to buy kataifi pastry, you can make a basic custard and you can even order mastiha and have it mailed to your kitchen doorstep but what does this dessert taste like? Think a slightly soft yet crisp kaitaifi base just hints of the syrup that permeated the just hot-out-of-the-oven pastry. The creamy custard with the aroma of mastiha and its unique flavour, bites of shredded coconut for a natural sweetness and finally, the soft, pillowy whipped cream rosettes that are topped with the chopped pistachios.</p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-31553" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?resize=800%2C817&ssl=1" alt="" width="800" height="817" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?w=2167&ssl=1 2167w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?resize=768%2C784&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?resize=1505%2C1536&ssl=1 1505w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?resize=2006%2C2048&ssl=1 2006w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?resize=45%2C45&ssl=1 45w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?resize=400%2C408&ssl=1 400w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/10/20210102_133432-01.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Ekmek Kataifi</strong></p> <p>(serves 12)</p> <div data-pm-slice="1 1 []" data-en-clipboard="true">Requires a 13″ x 11″ pan</div> <div></div> <div><strong>Syrup</strong></div> <div><i>1 3/4 cup water</i></div> <div><i>2 cups sugar</i></div> <div><i>2-3 lemon peels</i></div> <div><i>Small cinnamon stick</i></div> <div></div> <div><em>250gr. Kataifi</em></div> <div><em>1 stick butter</em></div> <div></div> <div><strong><em>For custard</em></strong></div> <div><em>4 cups milk</em></div> <div><em>1/2 cup sugar</em></div> <div><em>1 1/2 Tbsp corn starch</em></div> <div><em>6 Tbsp fine semolina</em></div> <div><em>3 large eggs</em></div> <div><em>1/2 tsp.<a href="https://kolonakifinefoods.com/collections/mastiha-shop/products/mastiha-powder-for-cooking-1" target="_blank" rel="noopener"> ground mastiha</a></em></div> <div></div> <div><strong><em>Whipped Cream topping</em></strong></div> <div><em>1 1/2 cup cream</em></div> <div><em>1 1/2 tsp vanilla</em></div> <div><em>1/4 cup icing sugar</em></div> <div><em>1 1/2 Tbsp. Powder milk</em></div> <div></div> <div><strong><em>Garnish</em></strong></div> <div><em>3/4 cup chopped pistachios (or almonds)</em></div> <div> <p> </p> <ol> <li>The night before, place your frozen kataifi pastry in the fridge and allow to thaw overnight. You may make the syrup the night before or a couple of hours prior to making baking the kataifi base. To make the syrup, add the water, sugar and the lemon peel and bring to a boil. Once aboil, reduce to medium and simmer for 8 minutes. Squeeze in the juice of 1/2 lemon, take off the heat and allow to cool. Reserve.</li> <li>Take the kataifi pastry out of your fridge and untangle the pastry with your hands and place in a bowl. Pour the melted butter over the kataifi and toss with your hands to ensure the butter has coated all of the pastry. Grease your pan with butter and lay the kataifi on the loaf pan’s base. Pre-heat your oven to 350F and place the kataifi in the oven (middle rack) for 30 minutes or until golden. Remove from the oven while still hot, pour your cold (room temp.) syrup over the kataifi with a ladle. Allow to cool.</li> <li>In the meantime, add your milk and ground mastiha into a medium-sized pot over medium heat until your milk is just scalding. In large bowl, add your eggs, semolina, corn starch and sugar and whisk until creamed together. Stir with the whisk in one hand and slowly ladle into the bowl 2-3 ladles of the scalded milk (this is called tempering). Now pour the tempered custard mixture into the remaining milk in the pot and turn the heat to medium and stir until the mixture has thickened to a custard consistency. Remove from the heat, place plastic over the custard so a crust doesn’t form and allow to cool.</li> <li>As soon as the custard has cooled (your kataifi base will have cooled by now as well), pour the custard over the kataifi base and spread it out evenly. Allow to cool naturally at room temperature and then place in the fridge for at least 4 hours to set or overnight.</li> <li>In a clean bowl, add the vanilla extract and your cream and use your hand mixer to whip it up. Gradually add the icing sugar and just as you see your whipped cream about to hit the still peaks stage, sprinkle the powdered milk and continue to mix until stiff peaks are formed. Place your whipped cream in a piping bag with a star a “star tip” and pipe out rosettes on top of the custard. Top with pistachios or almonds in and sprinkle over the whipped cream. Serve immediately or place in the fridge until ready to serve.</li> </ol> <p><em>*Mastiha furnished by <a href="https://kolonakifinefoods.com/products/mastiha-powder-for-cooking-1?_pos=2&_sid=5c7f3ed73&_ss=r" target="_blank" rel="noopener">Kolonaki Group Fine Foods</a></em></p> </div>The post <a href="https://www.kalofagas.ca/2021/01/04/ekmek-kataifi/">Ekmek Kataifi</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2021/01/04/ekmek-kataifi/feed/</wfw:commentRss> <slash:comments>32</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">5661</post-id> </item> <item> <title>Lenten Bougatsa me Krema</title> <link>https://www.kalofagas.ca/2012/03/19/lenten-bougatsa-me-krema/</link> <comments>https://www.kalofagas.ca/2012/03/19/lenten-bougatsa-me-krema/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Tue, 20 Mar 2012 02:54:23 +0000</pubDate> <category><![CDATA[Baking]]></category> <category><![CDATA[Breakfast]]></category> <category><![CDATA[Dessert]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Lent]]></category> <category><![CDATA[Phyllo]]></category> <category><![CDATA[Semolina]]></category> <category><![CDATA[Sugar]]></category> <category><![CDATA[Sweets]]></category> <category><![CDATA[Vegetarian]]></category> <guid isPermaLink="false">http://www.kalofagas.ca/?p=11752</guid> <description><![CDATA[<p>Flashback to 1980: it was a family vacation to Greece. We departed for Toronto on the last day of school, the report card still in my hand as we left for the airport and it was a summer I didn’t want to spend in Greece. Plans to hang-out with friends, we were interested in girls […]</p> The post <a href="https://www.kalofagas.ca/2012/03/19/lenten-bougatsa-me-krema/">Lenten Bougatsa me Krema</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4288-3.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11755" title="IMG_4288-3" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4288-3.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a>Flashback to 1980: it was a family vacation to Greece. We departed for Toronto on the last day of school, the report card still in my hand as we left for the airport and it was a summer I didn’t want to spend in Greece. Plans to hang-out with friends, we were interested in girls and rock music and the summer was ours to take.</p> <p>I had to go to Greece and this would be a long trip…we returned to Canada in September (after Labour Day even). My family traveled on <a href="http://cpair.blogspot.ca/" target="_blank">CP Air </a>from Toronto to Athens with a stop-over in Amsterdam (without leaving the plane) then we had to transfer from the <a href="http://en.wikipedia.org/wiki/Ellinikon_International_Airport" target="_blank">East airport to the West airport in Athens</a>. Our connecting flight was to take us to our final destination: SKG or Thessaloniki.</p> <figure id="attachment_11756" aria-describedby="caption-attachment-11756" style="width: 450px" class="wp-caption aligncenter"><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_2108.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-11756" title="IMG_2108" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_2108.jpg?resize=450%2C600&ssl=1" alt="" width="450" height="600" /></a><figcaption id="caption-attachment-11756" class="wp-caption-text">Thessaloniki’s White Tower</figcaption></figure> <p>Back then air-travel took longer and I think the total flying time was about 14 hours plus stop-vers in airports. We were all pooched from a long trip and I recall riding around with my uncle (Theo Mitso) that evening and dozing-off from a long journey. Travel to distant places always gives one a surreal feeling but when you add sleep deprivation (never could sleep well on planes)…the experience becomes “other worldly).</p> <p>All I recall is going to bed at my uncle’s and waking up early the next morning so that I could go with him at his store. We drove through the congested, narrow streets of Thessaloniki, the smell of Diesel fumes from buses and the sound of honking horns. The Greek sun peeked through buildings and the days become hot very quickly.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_6538.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11757" title="IMG_6538" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_6538.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></p> <p>We were almost at my uncle’s shop and he did the Greek thing and double-parked on the street and took me into a shop that smelled of baked goods, cinnamon and Greek coffee. He ordered “mia merida Bougatsa me krema” (an order of Cream Bougatsa) and a “Kakao” (a chocolate milk). Back then, the northern dairy company (Agn0) bottled milk and chocolate milk in these plastic bottles with a foil cap that was simply torn off. If one bought a regular milk (there was no skim, 1% or 2% milk – just whole milk). The lip of the bottle would have butter formed on it and although I didn’t like this heavy milk, I relished this butter bonus.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5916.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11759" title="IMG_5916" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5916.jpg?resize=600%2C396&ssl=1" alt="" width="600" height="396" /></a></p> <p>Off we went for his shop – a store that sold curtain materials, blankets, table cloths, bed sheets, linens, towels. His main customers were Greeks reselling to Panagyria (festivals), gypsies and shoppers from Yugoslavia. He opened the shop, ordered a Greek coffee from the ‘kafetzi’ and plopped the packet of cinnamon scented goodness on his desk along with the chocolate milk.</p> <p>I opened the packet and found squares pieces of what looked like phyllo with a white filling and dusted with icing sugar and ground cinnamon. I picked up a piece with my fingers and placed in my mouth and the Greek vacation began to warm up to me. Biting into Bougatsa is as much about texture as it is about flavour: crunchy phyllo with some soft layers in some of the bites and a warm semolina cream filling all boosted with the icing sugar and cinnamon topping. A sip of chocolate milk, a bite of Bougatsa. It was all gone and if I was not a polite nephew I would have asked for more. I have to admit, I wanted to go with my uncle to his store knowing that he would treat me to Bougatsa for breakfast each morning.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5504.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11758" title="IMG_5504" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5504.jpg?resize=600%2C415&ssl=1" alt="" width="600" height="415" /></a></p> <p>Soon after my uncle would give me money and allow to go and buy Bougatsa on my own. The shop was called “To Neon” and it was located on Frangkon St. just south of Egnatia. Some would order Bougatsa, milk or coffee and sit down to eat but most would order ‘to go” or ‘paketo”. Bougatsa to this day is a breakfast to be eaten on foot, on public transit, in your car or at your desk. I also learned that Bougatsa was not only filled with custard but that there were also savory offerings filled with ground beef, cheese or spinach and cheese.</p> <p>Bougatsa is a method of opening phyllo pastry and the filling is wrapped with the phyllo like an envelope. The “center” of Bougatsa in Greece is the northern Greek <a href="http://en.wikipedia.org/wiki/Serres" target="_blank">city of Serres </a>with the old origins of Bougatsa dating back to Byzantine times in Constantinople. Tons of Bougatsa shops can be found scattered throughout Thessaloniki and if you’re lucky, one of these shops will be run by a master baker that makes the dough then opens the phyllo by throwing it in the air about seven times until it’s so thin you can see through it!</p> <p><a href="http://www.youtube.com/watch?v=Zm-nOlW7ulE" target="_blank">These masters can can take a piece of flattened dough</a> the size of a pita bread and toss it in the air until the phyllo covers a whole rectangular table. The phyllo is cut in half folded over once to form another layer then the filling is place diagonally in the center. The four corners of folded inside to envelop the filling then the packet is flipped and place diagonally into the other awaiting sheet of phyllo and once again the packet is enveloped by the four corners.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5435.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11766" title="IMG_5435" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5435.jpg?resize=600%2C452&ssl=1" alt="" width="600" height="452" /></a></p> <p>The phyllo is sprinkled with melted butter in between each step and brushed again before it goes in the oven. Baked until golden then cut-up into those bite-sized squares then dusted with the icing sugar and cinnamon. Gets me every time.</p> <p>Are you ready to try your hand at opening phyllo? We’re not going to throw the dough in the air but we’ll still open until see-through. The filling for this particular Bougatsa is Lent-friendly so instead of milk I’m using soy milk. There’s also no butter in this version but sunflower oil. The reason sunflower (or vegetable oil) is use here because the olive oil may chill and thereby make your dough stiff and difficult to stretch open.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4013.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11760" title="IMG_4013" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4013.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></p> <p>Making Bougatsa the traditional way is both easy and difficult. I’m not promising you you’re going to “get it right” the first time but if you take care in making the dough, exercise patience in allowing the dough to rest, you will eventually pull-it off and open/stretch homemade phyllo.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4059-1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11761" title="IMG_4059-1" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4059-1.jpg?resize=600%2C430&ssl=1" alt="" width="600" height="430" /></a></p> <p><strong>Lenten Bougatsa me Krema (Νηστίσιμη Μπουγάτσα)</strong></p> <p>(makes 2)</p> <p><strong><em>For the phyllo pastry</em></strong></p> <p><em>4 cups all-purpose flour</em></p> <p><em>2 tsp. salt</em></p> <p><em>1/4 cup sunflower oil</em></p> <p><em>1 tsp. of vinegar</em></p> <p><em>2 cups room temp. water</em></p> <p><strong><em>For the custard filling</em></strong></p> <p><em>4 cups unsweetened soy milk</em></p> <p><em>2/3 cup sugar</em></p> <p><em>2 tsp. cornstarch</em></p> <p><em>1/2 cup fine semolina</em></p> <p><em>2 Tbsp. vanilla extract</em></p> <p><em>icing sugar and ground cinnamon</em></p> <ol> <li>The custard should be make first and it must be cooled to at least room temperature (ideally slightly chilled). Into a pot add your soy milk and sugar and stir over medium heat until just scalded. In the meantime, add the semolina and corn starch in a bowl and stir. Once the milk is scalding, add the semolina/corn starch into the pot and continue to stir until the mixture has thickened. Add the vanilla extract, stir in and remove from the heat. Pour into a bowl to cool faster and place plastic wrap on top of the custard so it doesn’t form a crust. Allow to cool completely or place in the fridge.</li> <li>To make the dough, add the flour and salt in a bowl and mix with a fork or place in a food processor and pulse. Add your water, vinegar and oil into another bowl (or large measuring cup) and pour into the running food processor or bowl. Add more flour if too wet or until the dough no longer sticks to walls of the food processor or add flour and knead on your work surface. The dough should be smooth, soft and not tacky.</li> <li>Now divide into four equal pieces and roll into balls. Sprinkle some flour on your work surface, place the balls on top and cover with plastic wrap. Allow to rest for 1 hour. After an hour, roll each ball into about the diameter of a pita bread with a rolling pin then place on a baking tray brushed with oil. Brush the flat of dough with oil and place the second one on top. You should have two sets of two-stacks. Cover with plastic wrap and allow to rest for another hour.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5134.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11762" title="IMG_5134" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_5134.jpg?resize=600%2C521&ssl=1" alt="" width="600" height="521" /></a></li> <li>To open your phyllo, you will need a long rectangular table or large work surface (ensure either is clean). Drizzle the work surface with oil and place one stack on the work area, use a rolling pin to seal the perimeter (two flats become one) of the dough and then hold on to the edge of the phyllo and begin gently pulling out the dough outwards, trying your best to open the dough in a large rectangle. Your challenge is to open/stretch phyllo that is 1.5 X 2 meters. Trim off any of the thick edges.</li> <li>Drizzle butter/oil all over the surface of the phyllo and carefully fold over the phyllo to make it half the size then use a knife to cut it into two equal pieces. Drizzle the surface with oil again and place half of the custard filling diagonally in the middle of one half of the dough. Now pull up each corner of dough towards the center (like an envelope) to seal the filling.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4014.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11763" title="IMG_4014" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4014.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></li> <li>Now carefully lift the packet and place the fold-side downward onto the remaining phyllo square. Place on a greased baking sheet and brush the top with oil. Repeat with the remaining two-stack of dough and form your second Bougatsa. Brush the top with oil and place in a pre-heated 350F oven for 45-60 minutes (middle rack) or until golden.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4015.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11764" title="IMG_4015" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4015.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></li> <li>Remove from the oven and allow to cool about 20 minutes before serving. Cut up into bite-sized squares and dust with lots of icing sugar and some ground cinnamon. Serve as part of a breakfast, brunch or snack/treat.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4274-2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11765" title="IMG_4274-2" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/03/IMG_4274-2.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></li> </ol>The post <a href="https://www.kalofagas.ca/2012/03/19/lenten-bougatsa-me-krema/">Lenten Bougatsa me Krema</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2012/03/19/lenten-bougatsa-me-krema/feed/</wfw:commentRss> <slash:comments>14</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">11752</post-id> </item> <item> <title>Lemon Halva</title> <link>https://www.kalofagas.ca/2012/02/07/lemon-halva/</link> <comments>https://www.kalofagas.ca/2012/02/07/lemon-halva/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Tue, 07 Feb 2012 14:05:49 +0000</pubDate> <category><![CDATA[Almonds]]></category> <category><![CDATA[Dessert]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Halkidiki]]></category> <category><![CDATA[Lemon]]></category> <category><![CDATA[Lent]]></category> <category><![CDATA[Nuts]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Semolina]]></category> <guid isPermaLink="false">http://www.kalofagas.ca/?p=11423</guid> <description><![CDATA[<p>Last year was a pretty good year on a personal level. The blog keeps on rising in popularity, I’m cooking the best food I’ve ever showcased here and I’m meeting some wonderful people – all not possible had I not created this blog back in 2007. Last year I was invited to attend the Sani […]</p> The post <a href="https://www.kalofagas.ca/2012/02/07/lemon-halva/">Lemon Halva</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_4393.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11429" title="IMG_4393" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_4393.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a>Last year was a pretty good year on a personal level. The blog keeps on rising in popularity, I’m cooking the best food I’ve ever showcased here and I’m meeting some wonderful people – all not possible had I not created this blog back in 2007. Last year I was invited to attend the <a title="Sani Gourmet Festival ’11" href="https://www.kalofagas.ca/2011/05/01/sani-gourmet-festival-11/">Sani Gourmet Festival</a> in May and during that Spring I also met with Greek cooking legend, Vefa Alexiadou.</p> <p>In terms of cookbooks, there was little happening on the Greek front, other than practically every wife being given a <a href="http://greekfood.about.com/od/discovergreekfood/a/tselementes.htm" target="_blank" rel="noopener noreferrer">Tselementes book</a> upon being married. Vefa came around and explored Greek cookery further, gathering<a href="http://www.amazon.ca/Vefas-Kitchen-Vefa-Alexiadou/dp/0714849294/ref=sr_1_1?s=books&ie=UTF8&qid=1328615288&sr=1-1" target="_blank" rel="noopener noreferrer"> recipes from all regions of Greece</a>, releasing booklets specific to the seasons or type of course. Vefa was also the one who first appeared on Greek TV with her cooking segments on a morning show. Her popularity grew when she broke out and hosted her own show dedicated to just cooking.</p> <figure id="attachment_11431" aria-describedby="caption-attachment-11431" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_6103-1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-11431" title="IMG_6103-1" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_6103-1.jpg?resize=600%2C468&ssl=1" alt="" width="600" height="468" /></a><figcaption id="caption-attachment-11431" class="wp-caption-text">having a coffee with Vefa Alexiadou</figcaption></figure> <p>Today, if you turn-on your TV set in Greece you’ll see a cooking show on every channel (even English food celebs dubbed in Greek) and all these Greek food celebrities in part owe a bit of gratitude to “kuria Vefa” for opening the doors wide for their celebrity. As someone as passionate about Greek as I am, it was an honour to meet Vefa over a coffee last Spring but it was a privilege to be invited back to her summer home in Halkidiki when I returned for my summer vacation.</p> <p>I traveled south from my family’s summer home on a very hot summer night, kinda’ sticky if I recall. I finally arrived in the town where Vefa’s summer home is but I was a little lost. All one has to do is ask which way to kuria Vefa’s home and EVERYBODY knows where she lives! I found the home, was greeted like a relative who was way overdue for a visit and treated to the infamous Greek <a href="http://en.wikipedia.org/wiki/Philoxenia" target="_blank" rel="noopener noreferrer">philoxenia </a>at “Vefa’s House”!</p> <figure id="attachment_11432" aria-describedby="caption-attachment-11432" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_5099-2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-11432" title="IMG_5099-2" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_5099-2.jpg?resize=600%2C344&ssl=1" alt="" width="600" height="344" /></a><figcaption id="caption-attachment-11432" class="wp-caption-text">Sani Beach, Halkidiki</figcaption></figure> <p>We chatted more about Greece, the Greek food scene, recipes and beautiful Halkidiki. We sat and chatted over a light dinner which ended with a light, refreshing Halva I’d never had before. Halva in Greek cuisine can mean it’s made from sesame paste, from corn starch and the most widely common being the semolina halva. Semolina halva begins by making a syrup, often with spices like cinnamon and clove added with some citrus peel.</p> <p>The coarse semolina is toasted in either butter or olive oil (the latter used during Lent), nuts are added into the mix and finally the syrup is added to the semolina to form a grainy paste that is place in moulds and inverted on a platter and chilled until serving. What set this Halva apart from others was that the prominent flavour here was lemon and the semolina is just slightly toasted, keeping the colour light (as opposed to the usual beige). On that got day, the Lemon Halva was the perfect light dessert accompanied by a cold glass of water.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_5364.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11430" title="IMG_5364" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_5364.jpg?resize=600%2C516&ssl=1" alt="" width="600" height="516" /></a></p> <p>Lemons are still in season and this gives you another dessert idea that requires less than 30 minutes preparation. It’s easy, it’s light, the pure lemon flavour with the lightly toasted semolina is only nudged with a pinch of ground cinnamon an a splash of vanilla. The real flavour in lemons (and citrus) is the zest and peel and in Lemon Halva, it really shines. Vefa, you’ve done it again!</p> <p><strong>Lemon Halva (Halva Lemoniou)<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_4391.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11428" title="IMG_4391" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/02/IMG_4391.jpg?resize=600%2C498&ssl=1" alt="" width="600" height="498" /></a></strong></p> <p><strong>Lemon Halva</strong></p> <p>(serves 10)</p> <p><strong><em>Syrup</em></strong></p> <p><em>4 – 4 1/2 cups water</em></p> <p><em>2 cups sugar</em></p> <p><em>peel of 2 <span class="il">lemons</span></em></p> <p><em>fresh grated cinnamon to taste</em></p> <p><strong><em><span class="il">Halva</span></em></strong></p> <p><em>1 cup melted unsalted butter or extra-virgin olive oil</em></p> <p><em>2 cups coarse semolina</em></p> <p><em>1/2 cup blanched chopped almonds and pine nuts</em></p> <p><em>splash of vanilla</em></p> <p><em>zest of 2 <span class="il">lemons</span></em></p> <p><em>squeeze of <span class="il">lemon</span> juice to taste</em></p> <p><em>extra chopped nuts for garnish</em></p> <p><em>candied <span class="il">lemon</span> peel for garnish</em></p> <ol> <li>In a medium pot, add the water, sugar and <span class="il">lemon</span> peels and bring to a boil. Reduce to medium and simmer for 5 minutes then remove from the heat. Remove the <span class="il">lemon</span> peels, add your ground cinnamon and reserve. Don’t throw those peels out – thinly slice (julienne) and toss in sugar, pinch of salt and shake off excess then allow to dry on paper towels. Good for a couple of weeks in a sealed container.</li> <li>In a large pot, add your butter or oil over medium heat and once hot, add your semolina and stir with a wooden spoon for about 5-6 minutes or until lightly toasted. Now add the nuts and stir to amalgamate and lightly toast, about 2 more minutes.</li> <li>Now add the reserved syrup, some vanilla extract and stir over medium-low heat until the syrup has been absorbed and the semolina no longer sticks the sides of the pot and doesn’t stick to the spoon.</li> <li>Take off the heat and add the <span class="il">lemon</span> zest, a squeeze of <span class="il">lemon</span> juice (to taste) and place a towel over the pot and place the lid on (prevent a crust from forming). Allow to cool for 10-15 minutes before placing in a large mould (you could use a Bundt pan) or individual serving moulds.</li> <li>Grease the moulds with oil or cooking spray and spoon in the <span class="il">Halva</span>, pressing it in with a spoon. Carefully invert on a plate/platter and you may have tap and slighty bend the mould for the <span class="il">halva</span> to free up. Cover and chill, serve cool to room temperature with a coffee, cold water or a digestif.</li> </ol> <p><em>*This recipe and many more Greek desserts can be found in Vefa’s book, <a href="http://www.amazon.ca/Helliniki-Kouzina-Zacharoplastike-Vefa-Alexiadou/dp/9608501857/ref=sr_1_3?s=books&ie=UTF8&qid=1328615288&sr=1-3" target="_blank" rel="noopener noreferrer" data-saferedirecturl="https://www.google.com/url?q=http://www.amazon.ca/Helliniki-Kouzina-Zacharoplastike-Vefa-Alexiadou/dp/9608501857/ref%3Dsr_1_3?s%3Dbooks%26ie%3DUTF8%26qid%3D1328615288%26sr%3D1-3&source=gmail&ust=1586950648614000&usg=AFQjCNEgZ6GBhCAAQgZNTBL8HG8d5H_6Gw">Elliniki Kouzina: Zacharoplastiki</a></em></p>The post <a href="https://www.kalofagas.ca/2012/02/07/lemon-halva/">Lemon Halva</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2012/02/07/lemon-halva/feed/</wfw:commentRss> <slash:comments>23</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">11423</post-id> </item> <item> <title>Banana Cream Custard Phyllo Bundles</title> <link>https://www.kalofagas.ca/2012/01/08/banana-cream-custard-phyllo-bundles/</link> <comments>https://www.kalofagas.ca/2012/01/08/banana-cream-custard-phyllo-bundles/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Mon, 09 Jan 2012 03:31:41 +0000</pubDate> <category><![CDATA[Almonds]]></category> <category><![CDATA[Baking]]></category> <category><![CDATA[Bananas]]></category> <category><![CDATA[Butter]]></category> <category><![CDATA[Chocolate]]></category> <category><![CDATA[Dairy]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Phyllo]]></category> <category><![CDATA[Semolina]]></category> <guid isPermaLink="false">http://www.kalofagas.ca/?p=10913</guid> <description><![CDATA[<p>Made this dessert for my cousin a couple of years ago with some leftover phyllo and once again this week after having some leftover phyllo from making last week’s Lemon Meringue Phyllo Tarts. Sometimes there are recipes that call for a partial package of phyllo and with a little creativity you an use up the […]</p> The post <a href="https://www.kalofagas.ca/2012/01/08/banana-cream-custard-phyllo-bundles/">Banana Cream Custard Phyllo Bundles</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1064.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10925" title="IMG_1064" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1064.jpg?resize=600%2C516&ssl=1" alt="" width="600" height="516" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1064.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1064.jpg?resize=300%2C258&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>Made this dessert for my cousin a couple of years ago with some leftover phyllo and once again this week after having some leftover phyllo from making last week’s <a title="Lemon Meringue Phyllo Tarts" href="https://www.kalofagas.ca/2012/01/02/lemon-meringue-phyllo-tarts/">Lemon Meringue Phyllo Tarts</a>. Sometimes there are recipes that call for a partial package of phyllo and with a little creativity you an use up the remainder.</p> <p>This dessert pairs bananas and chocolate along with a standard semolina custard cream, similar to what’s found in <a title="Bougatsa (Μπουγάτσα)" href="https://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/">Bougatsa</a>. Last week I made phyllo cups and this week it’s phyllo bundles – look like beggar’s purses. The recipe begins by making the custard and once it cools I add some coarely mashed bananas then form the bundles around the custard and bake until just golden.</p> <p>The time it takes for the phyllo bundles to become golden in the oven gives me just enough time to make a chocolate sauce with some cinnamon notes to finish this easy and economical dessert. Dust with some icing sugar and drizzle some chocolate sauce over each portion.</p> <p><strong>Banana Cream Custard Phyllo Bundles<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1059.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10924" title="IMG_1059" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1059.jpg?resize=600%2C540&ssl=1" alt="" width="600" height="540" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1059.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_1059.jpg?resize=300%2C270&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></strong></p> <p>(makes 9)</p> <p><strong><em>Banana Cream Filling</em></strong></p> <p><em>4 ripe bananas coarsely mashed</em></p> <p><em>2 Tbsp. of unsalted butter</em></p> <p><em>1/2 cup of fine semolina flour</em></p> <p><em>1/4 cup sugar</em></p> <p><em>splash of vanilla extract</em></p> <p><em>1 1/2 cups warm milk</em></p> <p><strong><em>Phyllo Bundles</em></strong></p> <p><em>4 sheets of phyllo pastry (thawed overnight in your fridge)</em></p> <p><em>1/2 stick of unsalted butter</em></p> <p><em>sugar</em></p> <p><em>1/2 cup ground almonds</em></p> <p><em>1 muffin tin</em></p> <p><strong><em>Chocolate Sauce</em></strong></p> <p><em>1/2 cup of chocolate pieces (70% semi-sweet chocolate)</em></p> <p><em>pinch of salt</em></p> <p><em>1 cup heavy cream</em></p> <p><em>1/2 tsp. ground cinnamon</em></p> <p><em>icing sugar for garnish</em></p> <ol> <li>In a deep pot over medium heat, heat 2 Tbsp. of butter and then add the semolina, sugar and vanilla extract. Cook, stirring for a couple of minutes until the butter’s absorbed and the semolina is golden but not browned.</li> <li>While whisking, add the warm milk in a steady stream until absorbed. Cook while stirring for 3-4 minutes, until the custard has the texture of loose cream of wheat. Remove from the heat, transfer to a bowl and allow to cool then mix in the mashed banana, reserve.</li> <li>Paint the insides of the muffin moulds with melted butter and pre-heat your oven to 325F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with remaining three sheets of phyllo then cut into nine squares (approx. 5″ X 5″). Pre-heat your oven to 325F (middle rack position).</li> <li>Carefully transfer each square to a muffin mould and with a spoon, place equal amounts of the banana custard into the center of each square and lift the phyllo corners up to the center and twist to close, forming a purse shape with a ruffled top. Brush the tops with any remaining butter and bake for 15-20 minutes or until just golden.</li> <li>In the meantime, place the chocolate chunks, pinch of salt in a medium bow. Now add your cream and cinnamon to a small pot and bring to just scalding over medium heat. Pour the cream over the chocolate and allow the chocolate to melt for a minute then whisk until chocolate has melted into a velvety sauce.</li> <li>When your phyllo bundles are golden and flaky, remove from the oven and allow to cool for five minutes before serving.</li> </ol> <p><strong><em>*Try making some savory <a title="We’re Going to a Party" href="https://www.kalofagas.ca/2009/12/31/were-going-to-a-party/">Tyropitakia </a>(Feta cheese phyllo triangles) if you have leftover phyllo</em></strong></p>The post <a href="https://www.kalofagas.ca/2012/01/08/banana-cream-custard-phyllo-bundles/">Banana Cream Custard Phyllo Bundles</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2012/01/08/banana-cream-custard-phyllo-bundles/feed/</wfw:commentRss> <slash:comments>10</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">10913</post-id> </item> <item> <title>Semolina Crusted Pandora With Capers and Kalamata Olives</title> <link>https://www.kalofagas.ca/2009/12/02/semolina-crusted-pandora-with-capers-and-kalamata-olives/</link> <comments>https://www.kalofagas.ca/2009/12/02/semolina-crusted-pandora-with-capers-and-kalamata-olives/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Wed, 02 Dec 2009 16:14:41 +0000</pubDate> <category><![CDATA[Fish]]></category> <category><![CDATA[Frying]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Olives]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Salt]]></category> <category><![CDATA[Sauce]]></category> <category><![CDATA[Semolina]]></category> <category><![CDATA[Wine]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=2796</guid> <description><![CDATA[<p>Living here in Canada and trying to cook Greek food can sometimes be a challenge. Although I can boast about living in a wonderful and diverse food city like Toronto, not all ingredients are available here for Greek cuisine. The most glaring void would have to be fresh fish from the Mediterranean. Often, I must […]</p> The post <a href="https://www.kalofagas.ca/2009/12/02/semolina-crusted-pandora-with-capers-and-kalamata-olives/">Semolina Crusted Pandora With Capers and Kalamata Olives</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-2801" title="IMG_2911-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/12/IMG_2911-1.JPG?resize=480%2C381&ssl=1" alt="IMG_2911-1" width="480" height="381" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2911-1.JPG?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2911-1.JPG?resize=300%2C238&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" />Living here in Canada and trying to cook Greek food can sometimes be a challenge. Although I can boast about living in a wonderful and diverse food city like Toronto, not all ingredients are available here for Greek cuisine.</p> <p>The most glaring void would have to be fresh fish from the Mediterranean. Often, I must settle for a cousin or a related fish to that of it’s European counterpart. One such fish is the red snapper. Many fish today are conveniently labeled as “red snapper”. So, when I see the “real deal” (below photograph) in the market – a Lithrini (red snapper), I’m all over the fish and buy it immediately.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-2797" title="IMG_2725-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/12/IMG_2725-1.JPG?resize=480%2C360&ssl=1" alt="IMG_2725-1" width="480" height="360" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2725-1.JPG?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2725-1.JPG?resize=300%2C225&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>The red snapper in Greece is called the Lithrini and in English, it’s the Pandora. It’s part of the sea bream family and can grow up to 60cm, has a red/pinkish tint and it’s wonderful grilled or baked. In Greece, serving a Lithrini to friends or guests would impress them as it’s a light, flavourful fish and more costly.</p> <p>With the cool weather here, the grill isn’t as accessible and frankly, I don’t feel like standing outside to grill a couple of fish. A little creativity in the kitchen will reward you with some equally delicious dishes.</p> <p>Today, I’m sharing my dish which starts out with pan-frying the pandoras and then finishing off the dish in the oven with a wonderful, briny sauce that complements this gold-standard of a fish.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-2798" title="IMG_2906-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/12/IMG_2906-1.JPG?resize=480%2C311&ssl=1" alt="IMG_2906-1" width="480" height="311" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2906-1.JPG?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2906-1.JPG?resize=300%2C194&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p><span id="more-2796"></span></p> <p>Once again, I’m opting for whole fish. A whole fish allows me to inspect the fish for freshness: smell the fish (should only smell of the sea), lift the gills and see if they are a bright red, touch the fish (should be firm and a little slimy) and the eyes should be bright and definitely not cloudy or sunken in.</p> <p>This recipe is for two (two whole fish). You’ll need a large skillet to fry-off both fish at the same time. Otherwise, fry in batched and place in a large baking dish. You will need a medium-to coarse semolina flour. I chose semolina flour so that the fish’s skin stays crispy. Dredging fish in all-purpose flour and then having it in a sauce won’t cut it. Try semolina flour for dredging, I love crispy skin and the addition of semolina preserves this texture.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-2799" title="IMG_2908-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/12/IMG_2908-1.JPG?resize=480%2C331&ssl=1" alt="IMG_2908-1" width="480" height="331" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2908-1.JPG?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2908-1.JPG?resize=300%2C206&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>Beyond the semolina flour, I’ve paired the wish with classic Greek ingredients…fresh rosemary (part of my indoor herb collection), briny capers and Kalamata olives, dry Greek white wine , lemon and parsley.</p> <p><strong>Semolina Crusted Pandora With Capers and Kalamata Olives<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-2800" title="IMG_2910-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/12/IMG_2910-1.JPG?resize=467%2C480&ssl=1" alt="IMG_2910-1" width="467" height="480" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2910-1.JPG?w=467&ssl=1 467w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_2910-1.JPG?resize=291%2C300&ssl=1 291w" sizes="(max-width: 467px) 100vw, 467px" /></strong></p> <p>(serves 2)</p> <p><em>2 whole Pandora fish (or red snapper or sea bream), cleaned, gutted, scaled<br /> </em></p> <p><em>1/2 cup extra-virgin olive oil</em></p> <p><em>approx. 1/2 cup of medium (coarse) semolina flour</em></p> <p><em>coarse sea salt and fresh ground pepper</em></p> <p><em>1 bay leaf</em></p> <p><em>2 Tbsp. of capers, rinsed</em></p> <p><em>12 Kalamata olives, pitted and sliced</em></p> <p><em>1/2 cup warm water or vegetable stock</em></p> <p><em>1/2 cup dry white wine</em></p> <p><em>2 Tbsp. of lemon zest + juice of 1/2 lemon<br /> </em></p> <p><em>1 Tbsp. chopped fresh rosemary</em></p> <p><em>1 Tbsp. chopped fresh chives or scallions</em></p> <p><em>3 cloves of garlic, smashed</em></p> <p><em>Pre-heated 375F oven</em></p> <ol> <li>Prepare your “mise en place” or have all ingredients ready. To pit your olives, I used the spout of a small plastic funnel to poke the pits out. Then you can easily slice them. Rinse your fish and pat them dry. Season with salt (inside & out) and dredge with the semolina flour.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-2804" title="IMG_5940-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/12/IMG_5940-1.JPG?resize=480%2C428&ssl=1" alt="IMG_5940-1" width="480" height="428" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_5940-1.JPG?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/12/IMG_5940-1.JPG?resize=300%2C267&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></li> <li>Place a large oven-proof skillet on your stove-top over medium-high heat. Drop some semolina flour into the oil to test how hot it is. When it starts to float and sizzle – you’re ready. Fry-off your fish for 6 minutes a side and then remove the fish with a spatula and reserve.</li> <li>Allow the oil in the skillet to cool and reduce the heat to medium. Add the white wine, the stock, lemon juice and zest, garlic, bay leaf and parsley, capers and olives. Simmer for 5 minutes and then place the fish back in the skillet. Swirl the pan so that the the ingredients surround the fish and taste and adjust seasoning with salt and pepper. Place in your pre-heated oven for 20 minutes.</li> <li>Carefully take the skillet out of the oven. To check if your fish is done, gently tug on the dorsal fin of the fish. Your fish is ready if the fin gives you little resistance when pulling. Otherwise, place the fish back in the oven for another 5-10 minutes.</li> <li>Carefully place your fish on a platter and sprinkle with some chopped fresh chives (or scallions), the chopped rosemary and serve with a wedge of lemon.</li> <li>Serve with <a href="https://kalofagas.ca/2009/02/17/roast-chicken-and-rice/" target="_self">baked rice with red peppers</a> and a bottle of <a href="http://www.argonautliquor.com/r/products/boutari-kallisti-2007" target="_blank">Boutari Kallisti 2007.</a></li> </ol> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2009 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2009/12/02/semolina-crusted-pandora-with-capers-and-kalamata-olives/">Semolina Crusted Pandora With Capers and Kalamata Olives</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2009/12/02/semolina-crusted-pandora-with-capers-and-kalamata-olives/feed/</wfw:commentRss> <slash:comments>31</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">2796</post-id> </item> </channel> </rss>