Τετάρτη 30 Ιανουαρίου 2013

Rocks 'n Rolls, Part 2

So, here comes today the second recipe for "roxakia" but I like to call them rolls, as you can see from their shape. Let's Roll then.

We need
For the dough
- 1 tall glass of sunflower oil
- 1 tall glass of  tepid milk
- 2 eggs
- 3 tsp cocoa powder
- 1 sachet (20 gr) baking powder
- 1 sachet dry yeast
- 1 kgr plain flour
For the syrup
- 1 kgr of sugar
- 4 glasses of water
- the zest and juice of 1 orange
(Let them simmer for 4-5 minutes.)

Disolve the yeast in the milk, add the sunflower oil and the eggs and mix. Take half a glass of this liquid mixture and keep aside. Add flour to rest of the mixture, as much as you need so as to form a medium hard dough. Divide it into three parts and roll out three thick fillos. Put a sheet of grease paper between them and keep aside.
Go back to the liquid mixture that you kept aside. Mix in the cocoa powder, then add flour and make a second dough. Divide again in three parts and roll out three fillos. Now, put every cocoa fillo on top of each white fillo. Roll them together, forming three loaves. Cut them into discs of 1cm in diametre and bake them in a preheated oven of 180 C until they have a nice light brown colour. As soon as they come out of the oven we dip them in the COLD syrup and let them absorb it.

If you want two more different versions (however in greek) visit my friend Helena at http://syntageskardias.blogspot.gr/2008/12/blog-post_05.html.

Good Luck.

Τρίτη 29 Ιανουαρίου 2013

Rocks 'n' Rolls, Part 1

Browsing my personal cookbook, I found two recipes, both called "roxakia", meaning "little rocks".
In some places they are a traditional Christmas treat, in others an Easter one. I like them both, but I prefer this one for the long Easter Lent, since there are no eggs in it. So, Let's Rock:

We need:
For the dough:
- 1 & 1/2 tall glass of olive oil
- 2 tall glasses full of water
- 1 small wine glass full of sugar
- 1 sachet of vanilla powder or 1 tsp vanilla extract
- 1 sachet dry yeast
- 1 sachet baking powder
- 1 kgr of plain flour
For the stuffing:
- 100 gr of walnuts, roughly grounded
- 1 tbsp cocoa powder
- 1/2 tsp clove powder
- 1 tsp cinnamon powder
For the syrup:
- 1 lt of water
- 1 kgr of sugar
- 1 lemon peel

Extra Grounded Coconut for the icing.

1) Mix the ingredients for the stuffin in a small bowl.
2) Boil the ingredients for the syrup for 4-5 minutes and keep it warm.
3) In a large basin put the olive oil, the water, sugar, dry yeast, and vanilla and mix them with your hand until the sugar is disolved. Slowly, add the flour and the baking powder and mix until you have a soft dough which does not stick to your hands. Cut small balls from the dough, the size of a small egg, make a little hollow opening, put inside half a tsp of the stuffing and close the opening. Lay a sheet of baking paper on your baking tray and arrange the little rocks in rows, leaving some distance between them. Bake them in preheated oven at 180 C, for about 30 minutes. While they are still hot, drop them in the syrup and let them absorb it, until the second batch comes out of the oven. Arrange them on beautifuul platters and dust them with grounded coconut.

Don't miss the second recipe : Let's Roll!

Πέμπτη 24 Ιανουαρίου 2013

Cod Fish with Spinach

This is also a traditional greek dish. It's a favourite in the Ionian islands and Western Greece.
It can be cooked with any kind of fish or you can alter the herbs according to what is available on season. What is more important is to cook with love for your family!

We'll need!
- 1 kg of fish, (cod, perch or even sea-bass) in small portions
- 1 medium dry onion, finely chopped
- 1 kg of spinach leaves, roughly chopped
- 1 bunch of spring onions, chopped
- 1 bunch of fresh dill, chopped
- Any kind of aromatic fresh herbs that you like, finely chopped, such as parsley, cherville, chives or even finochio.
- 2-3 bay leaves
- 2-3 finely chopped tomatoes or 1 tin can tomato juice
- 1 cup extra virgin olive oil (Greek is the best, by far)
- salt (be careful, if you use salted cod) and pepper.

Preheat the oven at 200 C. Put half the oil in a frying pan and add the onion. Stir fry for a couple minutes, then add the herbs and finally the spinach. Stir fry until soft, then add the tomato and the bay leaves. Season carefully and take off the heat. (1)
Use the rest of olive oil to cover a baking dish, place the fish inside, season with salt and pepper carefully, and pour the spinach mixture around  and over the fish. Put it in the oven until it is cooked, for about 15-20 minutes. Serve with crunchy fresh bread and don't be afraid to dip in the sauce!!!! Enjoy!

(1) For a vegetarian version of this dish, add a cup of rice in the spinach mixture and 4 cups of warm water, then let it simmer until the rice is cooked! You will have the greek style spinach risotto, called "spanakorizo".
Sprinkle with feta cheese, if you like the taste!



Τετάρτη 9 Ιανουαρίου 2013

Baked Beans with Herbs

It's Wednesday, so traditionally we do not eat meat. In winter the alternative is usually pulses or vegetables. In this recipe they are combined.
 I use:
- 500 gr dry beans
- 1 dry onion cut in thin slices
- 2-3 fresh spring onions finely chopped
- 1 cup chopped fresh dill
- 1/2 cup chopped parsley
- 1 cup olive oil
- 1 cup tomato juice
- 2 bay leaves
- salt, pepper

I put the beans in deep cooking pot, fill it with water and bring to the boil. I take them off the heat and let them rest in the pot for about an hour. I change the water and boil them again until they are cooked but firm (Do not add any salt at this point). In a frying pan, I put the olive oil and stir fry the onions and the herbs for 2 minutes. I add the tomato juice, the bay leaves, salt and pepper, taste it and take it off the heat. I keep 2 cups of the water in which I cooked the beans, throw away the rest of the water, and put the beans in a baking tray. I pour the herb and tomato sauce over the beans in the tray, the cups of water and if needed, some salt. I bake them in a preheated oven (200o C) until most of the water is evaporated.
I serve them with fresh lemon juice, and greek olives or feta cheese.
Bon Apetit!

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