Strawberry Millefeuille with Chocolate


Strawberry Millefeuille

Adonis, son of Smyrna and her father king of Syria Theias, came out of the myrrh tree his mother was transformed by gods so as not to be killed by her father. Aphrodite fell in love with the newborn and entrusted his upbringing to Persephone. Persephone was also seduced by Adonis’ beauty and she refused to give him back to Aphrodite. A big dispute broke out between the two goddesses and once again Zeus came as a fireman to the rescue. He decided that Adonis was to spend one third of the year with each goddess and the last third with whoever he chose. Adonis decided to spend his free third with Aphrodite.
Adonis loved hunting and he was often wondering around hunting wild animals. As he was hunting one day, he was deadly wounded by a wild boar which was either sent by Ares the god of war, or it was, actually, Ares who was jealous of Aphrodite’s love for Adonis. The boar stuck his horns into Adonis’ genitals and he died in Aphrodite’s arms, who came to him when she heard his groans.

Strawberry Millefeuille
The myth says that when she realized that Adonis was dead, she cried and her tears were red, heart shaped strawberries. She also sprinkled his blood with nectar. That nectar fell to the ground and at that place a flower called anemone sprang.
The myth of the unfortunate love story between Adonis and Aphrodite is very popular, showing that not even gods could escape from the mighty arrows of god Eros. Adonis was the personification of masculine beauty and his fate was doomed because of that.

Strawberry Millefeuille
It was my husband’s birthday a few days ago and he said that he didn’t want a birthday cake, as he felt too old for this. We both have the same age 46, only he is two months younger than me. I thought that he was too pessimistic, but I didn’t want to disobey his wish. On the other hand, I didn’t want to let it go like it meant nothing, so I decided to compromise. I didn’t make a cake, but I made these delicious little sweets to say happy birthday.
They are very easy to make, only they need a preparation one day before. I made the jelly and the mousse the day before and the same day I baked the puff pastry. Then just before I served them I did the assembly. They have such a beautiful controversial taste. The plain puff pastry is the perfect bed for the somewhat sour strawberry jell and the sweet chocolate mousse. You can add real strawberries cut in small pieces to the jelly as well. It was simply delicious!

Strawberry Millefeuille

 

5.0 from 6 reviews
Strawberry Millefeuille with Chocolate
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Serves: 6
Ingredients/ Συστατικά
  • 1 envelope 100 gr. / 3.5 oz. of strawberry jelly
  • 6 rounded puff pastries with diameter 8 cm / 3 in. or one puff pastry sheet cut in 6 rounded or rectangular pieces
For the Chocolate Mousse
  • 200 gr. / 7 oz. dark chocolate 60% cocoa
  • 120 gr. / 4 oz. milk
  • 200 ml / 7 fl oz. heavy cream 35% fat
  • 2 tsp confectioner’s sugar
Instructions/ Εκτέλεση
  1. The day before prepare the jelly according to package’s instructions and pour it in a rectangular vessel 28cm X 18cm / 11in. X 7 in. to stabilize.
  2. You can add actual strawberries to the jelly as well.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. Put it in the fridge.
Same Day
  1. Preheat oven to 200° C / 400° F.
  2. With a fork pierce the puff pastries so they won’t become puffy.
  3. We want them as flat as possible.
  4. Bake until they are done.
  5. Remove and let them cool completely.
Assembly
  1. Cut the jelly in six pieces with the same dimensions as your puff pastry pieces.
  2. Whisk mousse for a few seconds so as to become fluffy and put it in a piping bag.
  3. Cut the puff pastries transversely.
  4. Put one piece on a plate.
  5. Add the jelly and on top of this pipe the mousse.
  6. Add the other piece of puff pastry.
  7. On top pipe some more chocolate mousse.
  8. Do the same for the rest.
  9. Serve immediately.
Note: if your puff pastries are too flat to cut them in half you must double them and instead of six you will need twelve. Keep in mind that each piece needs two puff pastry pieces.

5.0 from 6 reviews
Μιλφέιγ Φράουλας με Σοκολάτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Διεθνής
Serves: 6
Ingredients/ Συστατικά
  • 1 φάκελος 100 γρ. ζελέ φράουλας
  • 6 στρογγυλά σφολιατάκια με διάμετρο 8 cm ή ένα φύλλο σφολιάτας κομμένο σε 6 στρογγυλά ή ορθογώνια κομμάτια
Για τη Μους Σοκολάτα
  • 200 γρ. σοκολάτα 60% κακάο
  • 120 γρ. γάλα
  • 200 ml κρέμα γάλακτος 35% λιπαρά
  • 2 κ.γ. ζάχαρη άχνη
Instructions/ Εκτέλεση
  1. Την προηγουμένη προετοιμάστε το ζελέ σύμφωνα με τις οδηγίες του πακέτου και ρίξτε το σε ένα ορθογώνιο 28 cm X 18 cm για να σταθεροποιηθεί.
  2. Μπορείτε να προσθέσετε πραγματικές φράουλες στο ζελέ.
Για τη Μους Σοκολάτα
  1. Βράστε το γάλα.
  2. Σε ένα γυάλινο μπολ τοποθετήστε τη σοκολάτα κομμένη σε κομματάκια και ρίξτε το ζεστό γάλα.
  3. Ενσωματώστε και να βάλτε στην άκρη.
  4. Στο μπολ του μίξερ σας ρίξτε την κρέμα γάλακτος και τη ζάχαρη άχνη χτυπήστε με το σύρμα μέχρι να πήξει σαν γιαούρτι.
  5. Σιγά-σιγά, προσθέστε το στο μίγμα σοκολάτας και ενσωματώστε.
  6. Βάλτε το στο ψυγείο.
Την Ίδια μέρα
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Με ένα πιρούνι τρυπήστε τα σφολιατάκια, για να μην φουσκώσουν υπερβολικά.
  3. Θέλουμε να είναι όσο το δυνατόν επίπεδα.
  4. Ψήστε έως ότου γίνουν.
  5. Βγάλτε από το φούρνο και αφήστε να κρυώσουν εντελώς.
Συναρμολόγηση
  1. Κόψτε το ζελέ σε έξι κομμάτια με τις ίδιες διαστάσεις των κομματιών της σφολιάτας.
  2. Ανακατέψτε τη μους για λίγα δευτερόλεπτα ώστε να γίνει αφράτη και βάλτε τη σε κορνέ.
  3. Κόψτε τα σφολιατάκια εγκάρσια.
  4. Τοποθετήστε ένα κομμάτι σφολιάτας σε ένα πιάτο.
  5. Προσθέστε από πάνω το ζελέ και με το κορνέ βάλτε τη μους.
  6. Προσθέστε το άλλο κομμάτι της σφολιάτας.
  7. Από πάνω στολίστε με μους σοκολάτας.
  8. Κάντε το ίδιο για τα υπόλοιπα.
  9. Σερβίρετε αμέσως.
Σημείωση: Αν τα σφολιατάκια είναι πάρα πολύ επίπεδα για κοπούν στο μισό θα χρειαστείτε τη διπλάσια ποσότητα δηλαδή δώδεκα. Λάβετε υπόψη ότι κάθε κομμάτι χρειάζεται δύο κομμάτια σφολιάτας.

 

Savory Cheesecake, Dakos Style


Savory Cheesecake

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης.

According to Hesiod’s Theogony, at the beginning of the world there were two gods ruling, Uranus (the Sky) and Gaia (the Earth). Uranus, afraid of losing his dominance to his descendants, cast his children into the depths of the earth. Gaia, not liking her husband’s attitude, hid her son Cronus in their bed and later she helped him dethrone Cronus. According to myth, Gaia advised Cronus to castrate Uranus and throw his genitals into the sea. Thus, the goddess of beauty and love Aphrodite was born. You can check her birth and story in Pan Seared Scallops with Apple Cider Cream post.
Nevertheless, story seems to repeat itself and Cronus was to share his father’s fate. Afraid of his father’s prophetic curse, he was swallowing every child who was born, so no one could take his place. Cronus’ wife Rhea gave birth to five children before Zeus, who all ended up in their father’s stomach. When Rhea realized she was pregnant with Zeus, she thought that that child should not share the same fate as the previous ones, so she asked for the help of her parents, Uranus and Gaia. Following their advice, she went to Crete and gave birth to Zeus hidden in a cave in the Cretan mountains. As soon as Rhea gave birth to Zeus, the future father of gods, she gave him to the Curetes, a legendary tribe, to look after him. They danced and stamped, beat their drums and clashed their shields to cover the baby’s crying.

Savory Cheesecake
In order to dispel any fears of her husband Cronus, Rhea gave him a stone wrapped in swaddling clothes instead of the baby. He swallowed it at once feeling secured that his throne was at no risk as there were no descendants left.
In the meantime, little Zeus was growing up in Crete hidden from his father. Amalthea, a goat or according to others a nymph, suckled the holy infant from her horn and the nymph Melissa nursed Zeus and looked after him, giving him the nourishing honey so he would grow more quickly. When Zeus grew up and came of age, he followed his father’s and grandfather’s steps, overthrew Cronus, took his throne and became the first among the first in mount Olympus. (Source: explorecrete.com)

Savory Cheesecake
Crete is the largest island of Greece and the fifth largest in Mediterranean Sea. Cretan diet has become famous for its healthy ingredients, the usage of greens and fibers. Cretan Dakos is one of the most complete meals I know and it is perfect either as a salad or as a meal itself. I have decided to change things up a little bit and make a savory cheesecake that will have the taste and ingredients of the Cretan Dakos. This is such a tasty, elegant appetizer and you can even serve it as first course. I, also, since we are in summer season, decided to make it using light ingredients so as to be as skinny as possible. So, feel no guilt and enjoy this delicious savory cheesecake!

Savory Cheesecake

 

4.9 from 11 reviews
Savory Cheesecake, Dakos Style
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Salad
Cuisine/ Κουζίνα: Greek
Serves: 2
Ingredients/ Συστατικά
For two spring forms with diameter 10 cm / 4 in.
  • 60 gr. / 2 oz. barley rusk, finely crumbled the same way you do with digestives
  • 2 to 3 tbsp margarine or butter
  • 200 gr. / 7 oz. light cream cheese
  • 70 to 100 gr. / 2.5 to 3.5 oz. feta light 12%, crumbled
  • ½ tsp dried oregano
  • ¼ tsp dried basil
  • 1 large tomato chopped per two cheesecakes
  • ½ tsp dried oregano per cheesecake
  • Salt, pepper
  • Olive oil to drizzle on top
Instructions/ Εκτέλεση
  1. Melt the butter or margarine.
  2. In a bowl mix the margarine with the barley crumbles.
  3. Divide the mixture to the two small molds and press it towards the bottom of the mold with your fingertips.
  4. In another bowl mix the cream cheese, the feta crumbles, the oregano and the basil.
  5. Divide the batter to the two cheesecake molds and level it.
  6. Put in the fridge for couple of hours to stabilize.
  7. A few minutes before serving them, take them out of the fridge.
  8. Unmold them and add on top of them the tomato.
  9. Add salt, pepper, the oregano and drizzle with olive oil.
  10. Serve as individual salad or first course.
Tips
  1. If you cannot find barley rusk, use whatever is handy for you, it would be better if it is whole grain.
  2. Start by adding 70 gr. / 2.5 oz. of feta try it and if you want it more salty add some more. It is completely up to you.
  3. If you want it to be really skinny, use margarine instead of butter and drizzle couple of tsp of olive oil per cheesecake.

4.9 from 11 reviews
Κρητικός Ντάκος σε Τσίζκεικ
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό, Σαλάτα
Cuisine/ Κουζίνα: Ελληνική
Serves: 2
Ingredients/ Συστατικά
Για δύο φόρμες με αποσπώμενα πλαινά με διάμετρο 10 cm
  • 60 γρ. κριθαρένιο παξιμάδι, τριμμένο
  • 2 με 3 κ.σ. μαργαρίνη ή βούτυρο
  • 200 γρ. Light τυρί κρέμα
  • 70 έως 100 gr. φέτα 12%, τριμμένη
  • ½ κ.γ. ρίγανη
  • ¼ κ.γ. ξηρό βασιλικό
  • 1 μεγάλη ντομάτα, ψιλοκομμένη ανά δύο cheesecakes
  • ½ κ.γ. ρίγανη ανά cheesecake
  • Αλάτι, πιπέρι
  • Ελαιόλαδο για να ρίξετε από πάνω
Instructions/ Εκτέλεση
  1. Λιώστε το βούτυρο ή τη μαργαρίνη.
  2. Σε ένα μπολ ανακατέψτε τη μαργαρίνη με το τρίμμα κριθαροκουλούρας.
  3. Μοιράστε το μείγμα στα δύο μικρά καλούπια και πιέστε το προς το κάτω μέρος του καλουπιού με τα δάχτυλά σας.
  4. Σε ένα άλλο μπολ ανακατέψτε το τυρί κρέμα, τη φέτα, τη ρίγανη και το βασιλικό.
  5. Μοιράστε το μίγμα στα δύο cheesecake πάνω από το στρώμα κριθαροκουλούρας.
  6. Βάλτε στο ψυγείο για μερικές ώρες να σταθεροποιηθεί.
  7. Λίγα λεπτά πριν από το σερβίρισμα τους, βγάλτε τα από το ψυγείο.
  8. Ξεφορμάρετε και προσθέστε στην κορυφή τους η ντομάτα.
  9. Προσθέστε αλάτι, πιπέρι, ρίγανη και ρίξτε ελαιόλαδο.
  10. Σερβίρετε ως ατομική σαλάτα ή πρώτο πιάτο.
Συμβουλές
  1. Δοκιμάστε προσθέτοντας 70 γρ. φέτα και αν το θέλετε πιο αλμυρό, προσθέστε λίγο περισσότερο.
  2. Αν θέλετε να είναι πραγματικά light χρησιμοποιείστε μαργαρίνη αντί για βούτυρο και ρίξτε 2 κ.γ. ελαιόλαδο ανά cheesecake.

 

Beef Pastitsada from Corfu Island


Pastitsada

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης.

Corfu is a beautiful Greek island situated in the north western part of Greece close to Albania. At its west lies the Adriatic Sea and at its east the Ionian Sea. Corfu is laden with battles and conquests and castles can be found in several key places across the island. The capital of the island is surrounded by two of such castles and it is the only city in Greece to be like this even today.
From medieval times and into the 17th century, the island played a major role in the containment of the Ottoman Empire from Europeans and became one of the most fortified places in Europe. The fortifications of the island were used by the Venetians to defend against Ottoman intrusion into the Adriatic. The island fell under British rule following the Napoleonic Wars. Corfu was eventually returned to Greece by the British Empire along with the remaining islands of the United States of the Ionian Islands, in 1864 under the Treaty of London.

Pastitsada
Corfu kitchen is very rich in flavors with influences from Italy and the Venetians. Pastitsada a traditional dish of Corfu came with the Venetians and its story goes like this. In Venice this dish was called Pastissada de caval made with corned horse meat in the area of Verona. Myth says that when warriors from Lombard were trying to invade Verona in 6th century, hungry citizens were stealing the dead horses from battlefields. They preserved their meat in barrels full of red wine and cooked them with lots of spices to cover the intensity of meat’s flavor. (Source, Protagon.gr)
Today in Veneto they make it with beef and they serve it over polenta. The original recipe doesn’t contain tomato as this vegetable was unknown at that time. The dark red color is because of the wine and spices. In Corfu they serve it over bucattoni. My son has difficulty maneuvering this pasta, so I accompanied it with Chilopites (traditional Greek pasta like lasagna) with saffron.

Pastitsada
This dish has a very rich and intense flavor, not only because of the wine, but also because of the spices. I used sweet red wine but you can use any type of wine you like. Also I used red wine vinegar, but I assume it would be perfect with balsamic as well. I made it in the slow cooker, but you can make it in the pot or in the pressure cooker as well. Also, another one change I made was to add Lentinula Edodes mushrooms, which are the very well-known to everyone Shiitake. This is a family meal packed with flavors and aromas and you can serve it with pasta, rice, polenta, mashed potatoes or boiled vegetables if you prefer to avoid carbohydrates.

Pastitsada

 

4.7 from 3 reviews
Beef Pastitsada from Corfu Island
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Serves: 4
Ingredients/ Συστατικά
  • 1 kilo / 2 lb. beef cut in cubes
  • 200 gr. / 7 oz. shiitake mushrooms, sliced
  • 2 cups sweet red wine
  • ¼ cup red wine vinegar
  • 2 onions, thickly sliced
  • 4 garlic cloves, minced
  • 1 tbsp sugar
  • Salt, pepper
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp cumin
  • ¼ tsp ground cloves
  • ¼ tsp all spice
  • 3 bay leaves
  • ½ tsp sweet paprika
  • 300 gr. / 11 oz. chilopites or any other pasta, rice or potatoes
Instructions/ Εκτέλεση
  1. In a nonstick skillet sauté the beef from all sites.
  2. Remove and put aside.
  3. In the same skillet pour couple of tbsp of olive oil and sauté the onion, the mushrooms and garlic for about 3 minutes.
  4. Return the beef in the skillet add the spices and herbs and the wine and vinegar.
  5. Boil in high for five minutes.
  6. If you are using your slow cooker, put everything in there and program it to high for six hours.
  7. If you are using your stove, lower the heat to low and let it boil until the meat becomes tender.
  8. I would say no less than three to four hours.
  9. If you are using your pressure cooker, put everything in there bring to boil, cover with the lid and follow your manufacturer’s instructions.
  10. I would say a total time of two hours in pressure cooker would make it very soft.
  11. When cooking time is over and the sauce is somewhat runny you can thicken it with a couple of tbsp. of corn starch dissolved in 2 tbsp of water.
  12. Serve over pasta.

4.7 from 3 reviews
Μοσχάρι Παστιτσάδα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Serves: 4
Ingredients/ Συστατικά
  • 1 κιλό μοσχάρι κομμένο σε κύβους
  • 200 γρ. μανιτάρια shiitake, κομμένα σε φέτες
  • 2 φλ. γλυκό κόκκινο κρασί
  • ¼ φλ. Ξίδι από κόκκινο κρασί
  • 2 κρεμμύδια, χοντροκομμένα
  • 4 σκελίδες σκόρδο, λιωμένες
  • 1 κ.σ. ζάχαρη
  • Αλάτι, πιπέρι
  • ½ κ.γ. κανέλα
  • ½ κ.γ. μοσχοκάρυδο
  • ½ κ.γ. κύμινο
  • ¼ κ.γ. γαρύφαλλα
  • ¼ κ.γ. κάθε μπαχαρικό
  • 3 φύλλα δάφνης
  • ½ κ.γ. πάπρικα γλυκιά
  • 300 γρ. Χυλοπίτες ή χοντρό μακαρόνι
Instructions/ Εκτέλεση
  1. Σε ένα αντικολλητικό τηγάνι σοτάρετε το μοσχάρι από όλες τις πλευρές.
  2. Αφαιρέστε και βάλτε το στην άκρη.
  3. Στην ίδια κατσαρόλα ρίξτε δύο κουταλιές της σούπας ελαιόλαδο και σοτάρετε το κρεμμύδι, τα μανιτάρια και το σκόρδο για περίπου 3 λεπτά.
  4. Επιστρέψτε το μοσχάρι στην κατσαρόλα, προσθέστε τα μπαχαρικά, τα βότανα και το κρασί και το ξίδι.
  5. Βράστε σε ψηλή θερμοκρασία για πέντε λεπτά.
  6. Αν χρησιμοποιείτε slow cooker, βάλτε τα πάντα εκεί και επιλέξτε το πρόγραμμα high και ψήστε για έξι ώρες.
  7. Εάν χρησιμοποιείτε την κουζίνα σας, χαμηλώστε τη φωτιά και αφήστε να βράσει μέχρι να μαλακώσει το κρέας.
  8. Θα έλεγα ότι δεν θα είναι λιγότερο από τρεις έως τέσσερις ώρες.
  9. Εάν χρησιμοποιείτε χύτρα, βάλτε τα πάντα εκεί βράστε, καλύψτε με το καπάκι και ακολουθήστε τις οδηγίες του κατασκευαστή σας.
  10. Ο συνολικός χρόνος σε χύτρα πρέπει να είναι περίπου 2 ώρες.
  11. Όταν ο χρόνος μαγειρέματος έχει τελειώσει και η σάλτσα είναι κάπως αραιή μπορείτε να τη δέσετε με 2 κουταλιές κορν φλάουερ διαλυμένο σε 2 κουταλιές της σούπας νερό.
  12. Σερβίρετε πάνω από τις χυλοπίτες.