I used apples, or apples together with quince instead of the pears Samantha Seneviratne suggests in NYT Cooking to make this quite wonderful crumble that has a caramel base enriched with cottage cheese, instead of cream. I omitted half of the flour, added breadcrumbs, olive oil and orange juice and the results were delicious, both with just apples, or adding some quince for texture.
Served with or without ice cream, this is a seriously addictive dessert.
SERVES 8 – 10 (more…)
As feta is usually too salty, I often use a combination of feta and myzithra (the Greek ricotta). I like to add fresh oregano or fresh thyme, and occasionally red pepper flakes.
Scroll down to see the variation with roasted vegetables, which makes the pie more substantial.
Read more about the pie and our adventures to get the recipe.
Serves 4-6
A versatile, quite easy olive oil pastry with yeast that makes a lovely crust for savory as well as sweet tarts. See note to see how you can store the rolled dough in the freezer, which gives you the possibility to double the recipe, so that you have a pastry shell to use whenever you feel like whipping up a pie.
It is adapted from Martha Rose Shulman’s recipe, as published in the NY Times Cooking.
Makes Two 10-inch tart shells
Kolokotes are the old, delicious vegan pies from Cyprus: only three ingredients for the stuffing, plus an interesting spice combination. They linger between savory and sweet and are a real treat, unlike any squash or pumpkin pie we bake in Greece.
You can enjoy kolokotes as snack, complemented with yogurt, labne, or fresh cheese; drizzled with honey, date or any fruit molasses they become a lovely dessert.
Marilena Ioannides’ recipe is by far the best I have tried –and I did try lots over the years. She bakes the pies on camera –speaking Greek with no subtitles, unfortunately; but consulting my recipe below you can easily follow and understand how to make these simple, exquisite pies.
To collect the old, traditional dishes she included in her book Cyprus Food Treasures, Marilena traveled all over the island, even to the remotest villages, and managed to find some incredible dishes! Often they are the missing link between age-old foods we read about in old manuscripts and the more recent variations we still encounter in parts of Greece or in other parts of the Eastern Mediterranean.
NOTE in the video as she prepares the pies leisurely, in real time, she weighs all ingredients –even the olive oil and water– as she adds them, one by one in the bowl of the mixer, zeroing her electronic scale just before adding a new item. This is a wonderful trick that helps cooks use a minimum of bowls and other measuring utensils.
My recipe is adapted from Marilena Ioannides’ Kolokotes. I have increased the amount of raisins and doubled the pepper; also substituted fennel seeds for the fresh wild fennel she suggests.
Makes 6 large pies (more…)
This is a wonderful and easy everyday treat “from France, where savory loaf cakes are often served with drinks before dinner,” writes Greenspan introducing the recipe she published in New York Times Cooking. She starts with soft goat’s cheese that I cannot get here, so I decided to try the recipe with feta, and it was wonderful!
I have only medium-small eggs –from our neighbors’ hens– so I increased the milk to 2\3 cup, and used the goat’s milk we drink with our coffee. Also, forgot to get parsley from the garden, so I omitted it –will add it next time.
Rosemary and thyme, as well as the tangerine zest give it great aroma and complement beautifully the sweetness of the figs. “If you’d like, use olives or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange,” Greenspan suggests;
she also notes that one can “experiment with other cheeses,” and this is exactly what I did.
“The loaf is pleasantly crumbly, and best enjoyed cut into thick slices,” she concludes.
Serves 8 (more…)
