Author and cook Maria Benardis, founder of Greekalicious, shares a recipe for strawberry spoon sweet dessert.
It is not unusual in a Greek household to be served a “spoon sweet” when you visit someone’s home. This is a traditional offering and it is called a spoon sweet because the usual serving size is a well-filled teaspoon, accompanied by a strong Greek coffee and a glass of icy cold water.
In Greece most of these sweets are prepared at the time of year each fruit is in season and are then preserved for the days when that particular fruit is not available.
Spoon sweets can be made with many fruits, such as cherries, grapes, figs, apricots and berries; citrus fruit such as bitter wild orange and cumquat from Corfu; and nuts such as pistachios and walnuts. The most unusual spoon sweets are those made with rose petals or other types of flower petals, mushrooms, cherry tomatoes and eggplant.
I love to serve spoon sweets over ice-cream or some Greek-style yoghurt.
It is not unusual in a Greek household to be served a “spoon sweet” when you visit someone’s home. This is a traditional offering and it is called a spoon sweet because the usual serving size is a well-filled teaspoon, accompanied by a strong Greek coffee and a glass of icy cold water.
In Greece most of these sweets are prepared at the time of year each fruit is in season and are then preserved for the days when that particular fruit is not available.
Spoon sweets can be made with many fruits, such as cherries, grapes, figs, apricots and berries; citrus fruit such as bitter wild orange and cumquat from Corfu; and nuts such as pistachios and walnuts. The most unusual spoon sweets are those made with rose petals or other types of flower petals, mushrooms, cherry tomatoes and eggplant.
I love to serve spoon sweets over ice-cream or some Greek-style yoghurt.
The exact origin of this layered chocolate, cherry and kirsch cake is unclear, but one thing is for sure: It's a culinary challenge everyone should try at least once.
The Ligurian kitchen often utilises game meat and fowl, and this dish is traditionally cooked with guinea fowl. For convenience, we have substituted spatchcock.
To make rosewater and honey syrup, place honey, orange juice, cinnamon, cloves, star anise, and vanilla bean and seeds in a small saucepan over high heat. Bring to the boil, stirring, then reduce heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat, allow to cool to room temperature, then stir in rosewater. (Store leftover syrup in an airtight container in the fridge for up to 1 month.)
You will need a 21cm x 31cm slab pan. Use breadcrumbs from 3-day-old bread, not the dried variety, or the cake will be gritty.
Salbutes are a kind of Mexican tortilla but they are fried in a large amount of very hot oil. They can be served with a variety of toppings and chicken escabeche is one of the most delicious recipes. They come from the region of Yucatan in Mexico and they are always handy for a casual entrée.
This is a very healthy dish to help introduce eggplant in the family diet (especially for children). The rest of the flavours help to hide the strong taste of the eggplant without overpowering it. It is a great way of including the vegetable in the diet and Laura Madero, an Uruguayan nutritionist, shows us how to prepare it.
When we talk about Indian food, we usually refer to the North Indian naan breads and curries, or South Indian cuisine like dosa and idli. Here we would like to present some recipes that come from the western part of India, from the state of Gujarat.
A crisp, mouth-watering sweet pastry typically served for Carnevale (Italian Halloween) and during Easter, all over Italy. It has different names all over the peninsula, such as cenci, chiacchiere, sfrappole and stracci.
Ricardo Messora shares his recipe for cenci, as he prepares to open Sartago restaurant in Melbourne.
It is a classic combination of pork and fruit, two ingredients that go well together.
It is also a nice dish to share with friends during January, which in Poland is a month of carnival (Karnawal) – a festive season. Chef Bohdan Szymczak also added fresh cherries, as this fruit is in season in Australia this time of the year.
