FOURTH REUNIUN OF THE PROJECTLATVIA, 15-19 JULY 2013

The Fairytale of the European G(old)en Future

Traditional Greek Recipies

Sweets…

Galaktomboureko

Galaktoboureko (γαλακτομπούρεκο)Custard-filled Phyllo Pastry Greek

• Galaktompoureko is possibly the king of sweets for many in Greece. Fabulous cream, rich and consistent. The heavy cream lies on top (and is covered too) by a thin layer of phyllo and is bathed in syrup. Pure energy.

• One could survive only by eating exclusively this delicacy.

Ιn Greece our grandmothers used to say that you cannot find a proper husband if you

don't know how to make backlava and

galaktompoureko...

Ingredients

• 8 cups of milk• 6 eggs • 1 ½ cups of sugar• 2 cups of fine semolina • 1 spoonful vanilla essence• 1 spoonful of butter • 1 small spoonful of lemon or

orange zest• 10 sheets of Baklava Phyllo

½ cup of butter syrup:• 1 kilo sugar • 3 – 4 cups of water • 1 spoonful of lemon juice• cloves a small piece of

cinnamon wood• lemon peel

Ingredients

How to make it

• In a bowl beat sugar and eggs, add vanilla and lemon zest. Heat the milk and add semolina stirring until the cream is ready and thick. Add the butter and stir. Remove from heat and add the egg mixture stirring continuously until incorporated. Let cream cool down.

• Cover pan with a cling film. Grease a medium-sized baking pan (25 x 35cm) and place half the phyllo pastry sheets in the pan, after they have been buttered one by one, making sure to cover all sides of the pan.

• If the phyllo is short try covering each side by a different phyllo.

• Pour in the cream, and turn the edges of the phyllo on the cream. Place remaining phyllo again buttering each one but making sure that edges are folded inside. Butter the last phyllo as well and sprinkle with some drops of water.

How to make it

• Score the phyllo diagonally in squares with a sharp knife but only to the level of the cream.

How to make it

Preheat oven at 180οC / 350oF and bake for about an hour until a golden colour is achieved…

How to make it

• In the meantime prepare syrup by putting in a pan the sugar, water, lemon juice, lemon peel, cinnamon stick and cloves. Let it boil for 5 minutes and remove from stove.

• When the galaktompoureko is ready pour over the syrup and let is cool down before serving.

• Do not cover so that it will remain crispy.

How to make it

Enjoy!!!

Pastelli/παστέλι Sesame, Pistachio, and Honey Candy

…a very good, nutritious, sweet snack

A lovely recipe with the pistachio nuts that the island of Aegina is so well known for.

• Mild vegetable oil for the work surface

• 3/4 cup plus 2 teaspoons sesame seeds

• 1/3 cup shelled pistachios, broken in half

• 1/4 cup sugar• 1/4 cup mild-flavored runny honey

Ingredients

• 1. Lightly oil a wooden spoon and a flat, heatproof work surface, such as a slab of marble, a plastic pastry sheet, even a large, flat plate. Have a small bowl of ice water ready and your rolling pin ready.

• 2. Place the sesame seeds and pistachios in a nonstick skillet and toast them lightly over low heat just until they take on a hint of color.

• (You want to be careful not to overdo the toasting, as the seeds and nuts will remain in the skillet and will continue to take on a deeper, richer hue and taste.

How to make it

• If you happen to turn your back and accidentally toast them a little too much, transfer them to a plate and continue with step 3, melting the sugar without the seeds and nuts in the skillet. Then return the seeds and pistachios to the skillet when you add the honey.)

• 3. Add the sugar to the seeds and nuts in the skillet and cook, without stirring, over low heat until the sugar melts and takes on a pale golden hue

How to make it

• 4. Standing back so as to avoid any potential splatters, carefully add the honey to the skillet. Working quickly, stir the honey into the sesame seeds and pistachios and mix it while you can, as the mixture will soon turn sticky and thick. Scrape the pastelli out onto the oil-slicked work surface and flatten it a bit with the back of the oiled spoon.

• Still working fast and furious, dip your hands in the cold water and then use them to form the pastelli into a rectangular shape.

• Grab your rolling pin and level the surface, stretching it to a rectangle that’s about 1/4 inch thick and roughly 6 by 7 inches in length.

How to make it

• 5. Let the pastelli cool for just a few minutes, and then cut the pastelli into 1 1/4-inch squares. But don’t dally or the pastelli will become too hard to cut. (The pastelli keeps in an airtight container for many days.)

How to make it

Delicious!!!

Enjoy!!!

Appetizer/ορεκτικά

Tzatziki/τζατζίκι

A refreshing and versatile Greek condiment made with yoghurt and cucumber.

A great combination with bread and roast meat.

• 2 32 oz. containers of plain yogurt• 4 medium or 2 large cucumbers• 1 head of garlic• 2 large lemons• olive oil• 1/2 tbsp fine ground white pepper• 1/2 tbsp salt

Ingredients

Gather together the ingredients.

How to make it

Peel cucumbers and slice long wise.

How to make it

Using a spoon, remove all the cucumber seeds.

How to make it

Shred cucumber and drain with sieve to remove excess liquid.

How to make it

Remove outer skin from garlic, separate into cloves and peel.

How to make it

Chop garlic and put into a food processor with olive oil until chunks are gone.

How to make it

• Using sieve with a coffee filter, drain yogurt for about 15 minutes for each coffee filter full. (You will get about 1/2 container of yogurt in a coffee filter)/ Or take a strainer(bowl shape), put paper towels spread out in it, and then put in yogurt to strain.

How to make it

Place together in a large stainless steel

mixing bowl: shredded cucumber, drained yogurt, salt, pepper and olive

oil/garlic mixture

How to make it

Juice lemons and add to mixture.Beat mixture with a whisk or large spoon until all ingredients are totally mixed.

How to make it

Καλή όρεξη!!!

Enjoy !!!