Greek Sesame Cookies


This recipe for sesame cookies (Koolooria me Soosami) is very simple and you'll find them really lovely to accompany your coffee or tea!


Ingredients
500g soft flour
300g butter
200g icing sugar
1 egg
50ml brandy/cognac
2 tsp baking powder
300g sesame seeds

Preparation

Beat the butter and icing sugar well in the mixer.

Add the egg and continue mixing for another 1-2 minutes.

Add the brandy and continue mixing for another 1-2 minutes.

Sprinkle the baking powder over the flour and add to the mixture in the mixer.

Using the kneading attachment in the mixer, beat lightly until it has become a dough.

Cover the dough with cling film and put in the fridge for 1 hour.

Make cylindrical cookie shapes from the dough, approx. 7cm long.

Roll the cookies in the sesame seeds so that they are covered all over and place them on an oven tray with greaseproof paper.

Bake in a preheated oven at 180 degrees Celsius for approx. 40 minutes.



Eat and Enjoy!
 



Authentic Greek Recipes - Get Our Updated Kindle Book!


We're happy to announce that we've just updated our Kindle Book - Authentic Greek Recipes! Lots of delicious recipes plus How to Make Your Own Filo Pastry!

Click on the photo above to check it out.



20 Delicious Greek Pies You'll Just Love!

Greeks love making pies! There are hundreds of different recipes, depending on the part of Greece and the ingredients. Most people outside Greece just know of Spinach Pie (Spanakopita) and Cheese Pie (Tiropita) but there are countless varieties of those two as well as many other different types. 

So we've put together a small list of 20 savoury Greek pies for you to try for yourselves - just click on the links to go to the recipes. If you want to make your own Filo pastry, then just go here.


6 Cheese Pies
 6 Ways to make Cheese Pie (Tiropita)











4 Spinach Pies (Spanakopita)






Eat and Enjoy!





















 


Greek Eggplants with Tomato Sauce and Feta Cheese in the Oven









This is another Greek recipe with eggplants and is very easily prepared.
 
Ingredients

6 medium eggplants
1kg very ripe fresh tomatoes grated
300g feta cheese crumbled
8 cloves garlic finely chopped
3 tbsp fresh basil roughly cut
200ml sunflower oil
2 tbsp olive oil
Salt to taste

Preparation

Cut the eggplants in half lengthwise.

Leave them in a bowl of salty water for 1 hour, making sure they are all covered by the water.

When you remove them from the water, squeeze them to drain off the water.

Put the sunflower oil in a shallow oven dish and place the eggplant halves in the dish with the flat white part facing down.

Brush all the eggplants with the oil in the dish.

Sprinkle salt over them.

Place in a pre-heated oven at 200 degrees Celsius for 45 minutes.

Meanwhile, put the olive oil in a saucepan and heat.

When it has heated, add the finely chopped garlic and stir for a few seconds.

Add the grated tomatoes.

Add salt and leave to simmer uncovered for approx. 45 minutes, until the sauce has thickened.

Add the basil and turn off the heat.

When you have removed the eggplants from the oven, transfer them carefully one by one to another over dish – this time with the skin underneath.

Spread the tomato sauce over each of the eggplant halves and then spread the crumbled feta cheese over each of them.

Put the oven dish back in the oven (which you haven’t turned off) at 200 degrees Celsius until the feta cheese has coloured slightly – approx. 5-10 minutes.



Eat and Enjoy!
 

Greek Rice Pudding - Rizogalo


Greek Rizogalo is not a 'pudding' as such, but is a delightfully refreshing sweet that can be eaten at any time - for breakfast it is especially enjoyable! It is very easy and quick to prepare and can be served in small bowls (as in the photo) with cinnamon sprinkled on top, or larger bowls if you so wish.



Ingredients


1 litre milk

250ml heavy cream (approx. 35% fat)

100g glasse rice

70g sugar

Cinnamon to sprinkle on top



Preparation



Put the milk, cream, rice and sugar into a pan and bring to the boil.


Simmer for 30 minutes, stirring continuously with a wooden spoon.


Pour into small bowls and set aside to cool.


Once it has cooled, place the bowls in the fridge so that they can be served cold.


Serve with a little cinnamon sprinkled on top.



Eat and Enjoy!
 

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