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This Greek dessert is one of my all-time favourites as it is not too sweet and very, very easy to make. Although similar in many ways to the dessert known as Galaktoboureko, this pie is not meant to be syrupy, nor does it require any phyllo for an outer shell as the mixture congeals and forms its own shell when cooked, as can be seen in the photo above.

Recipe:

5 cups of milk
1 cup fine semolina
½ cup of butter
3 eggs
1 cup of sugar
Cinnamon

1. Preheat oven to 350°F.
2. On stovetop, bring milk almost to a boil in a saucepan, and then add butter, sugar and semolina making sure to stir continuously over the heat until a thick crème is formed, then turn off the heat and let stand for a couple minutes to cool slightly.
3. Beat the eggs and add them to the thickened mixture and incorporate them well with a whisk.
4. Butter/oil the sides and bottom of a pie dish or other high-walled oven pan and pour in the thickened mixture, then place in the oven and bake for approximately 1 hour until the top has browned (see picture), then turn off the oven but do not remove the pie for another 15 minutes.

Once the pie is removed from the oven, let it stand to cool for a couple hours and serve it topped with icing sugar/cinnamon.

Kali Orexi!

Sam Sotiropoulos
Greek Gourmand

http://www.greekgourmand.com

Copyright © 2008, Sam Sotiropoulos, All Rights Reserved.

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This sauce recipe has a bit of cinnamon to give it a southwestern flare — but you’ll use it on all types of dessert recipes.

Syndicated columnist and Chef Rita Heikenfeld prepares this chocolate sauce as part of the perfect dessert buffet.

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In the spirit of the economy let me eliminate a bunch of trips to the mall where I would have to walk around frantically trying to find just the right gift for all, on my shopping list. I truly believe its time to bring back the old fashioned spirit of Christmas and spend a few happy hours creating tasty super duper gifts for all, in my kitchen.  

The following list is my official to-do list. This year I’m planning on a “bakers dozen” basket for my family and friends. I will add all of my recipes and how to’s in the next couple of weeks too.

1. 1.Walnut & Rhubarb Dessert Sauce (published here September 11/08)
2. 2.Homemade Amaretto Almond Biscotti
3. 3.Homemade Herbal Bread mixes – Portioned For Bread-machine (just add water)
4. 4.Spiced nuts

1. 5.Green Cherry Tomato Pickles
2. 6.Homemade Infused Vinegar & Oil
3. 7.Homemade Honey Mustard
4. 8.Homemade Meat Rub
5. 9.Dried Herbs Mixtures For Stews And Soups

1. 10.Homemade Liqueurs
2. 11.Homemade ‘House Blend’ Chai Tea
3. 12.Homemade Dog Biscuits/Kitty Treats
4. 13.Handmade Cook Book Of Family Heirloom Recipes
5. Three or four months ago a local ‘Gift basket shop’ was advertising their going out of business sale. I’m a wicker addict and just couldn’t leave without buying. These fantastically gorgeous baskets that were regularly out of my price range were available for a couple of bucks each. That’s when the idea popped in my head that I would buy these little beauties and fill them with homemade gifts for everyone for Christmas. I’m still exited about the whole process. Since then I’ve been hunting for pretty little bottles (for my oil, vinegar and liquor), fancy jars (tea mix) and cookie tins too. All the other items will be perfect in canning jars.

Last week I made my first recipe Walnut & Rhubarb Dessert Sauce. Check out the recipe it really is a tasty treat. I already have a few of the herbs that I’ll be needing dried, just waiting to be mixed and packaged. This is going to be so much fun…

Ingredients:

6 cups peeled finely chopped rhubarb drained

3 cups of sugar

3 cups apples finely grated drained

2 cups of walnut chunks                                                    

2 tablespoon of crystalized ginger finely chopped

Methodology:

Combine all ingredients in large stainless steel or enamel pot (not aluminum) bring to a rolling boil. Let simmer until rhubarb is soft about 35-40 minutes. Fill into sterilized sealable jars and process for 5 minutes in canner. (My Grandma used to seal it with wax like the jellies) (I multiplied this recipe 2.5 times to get 21 pint jars)

enjoy

Well at first it just looks like your run of the mill chocolate bar with the normal smooth delicious chocolate that they are known for then you need to bite in to see what is different in the centre.  Wow its sugary and sweet, there’s a flavour of caramel and crunchy bits of caramelised sugar.  This is a really interesting new chocolate, it’s not your classic Brulee but it is a nice after dinner snack with a tea or coffee. Well the jury has judged and I must admit I had trouble keeping the teenage daughter and wife out of the samples, but I did manage 2 rows and I tell you if you can get this at your local I suggest give it a try it’s for those who love a little variety in the your chocolate.

I would have to say that you need to forgive the caramel finish as true devotees of Creme Brulee hunger for that creamy finish you find in a well rounded set dessert.

Last week I lamented the fact that many so-called “five minute” recipes. . . aren’t:  They may take five minutes to cook or to prepare, but they almost never are only five minutes from prep to table. So now I’ve been searching for the elusive “three-ingredient-recipe”: Trouble is, while many so-named recipes have three “main” ingredients, there are usually several other “staple” (flour, sugar, oil) ingredients as well.

While these faux three-ingredient-recipes can work for the person with a well-stocked kitchen who is just looking for something simple, the person who really has very limited food supplies on hand (or has a physical/mental limitation that makes most cooking difficult) might find such recipes useless.

It is true, though, that unless one is using a lot of prepared foods (i.e. canned soups and the like) it can be difficult to develop recipies that include only three ingredients. Thus, I’ve allowed a tiny bit of leeway in this list: The recipes may include water, salt, and ground black pepper as ingredients in addition to three other ingredients. Most people who are cooking have access to water, and likely do have salt and pepper on hand.

(Of course, while salt has numerous functions in cooking, black pepper serves only as seasoning, so one might be able to skip it in a pinch.)

Enjoy!

1. Fake Chicken Cordon Bleu

This is a crockpot recipe, so it will require 6-7 hours cooking time, but the advance preparation may make it more convenient for some.

2. Three Ingredient Recipes by Donna Smith

This writer features a whole bunch of three ingredient recipes. Enjoy!

3. Beach Boys Pot Roast

Another yummy-sounding crock pot recipe. I really, really want to try this garlicky, peppery delight. Really. Yum.  Where is that crock pot?

4. 3-2-1 Beer Bread

This looks simple enough. Granted, most college age boys don’t have sugar or flour in their pantries, but they should be all set with the beer.

5. Oven Roasted Strawberries

This is an oldie but goodie from a cookbook review by the New York Times

6. Six Low-Carb Recipes from SheKnows.com

Entrees, side dishes and even a dessert. All with three ingredients, all low-carb!

7. Three Ingredient Recipes at RecipeSecrets.net

The great folks at RecipeSecrets.net have a forum dedicated to three ingredient recipes!

8. Squash “Noodles” with Tomato Sauce

Here is a clever, and low-carb, “fake pasta” recipe.

9. Parmesan Crusted Pork Tenderloin at FabulousFoods.com

Another flavorful and simple low-carb recipe.

10. Homemade Tortillas at Feedingtimeathezoo.com

Homemade tortillas? I am SO there.