Apple Crisp (my version)

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I have made apple crisp only about a dozen times, I used a combination of Spartan and Macintosh, but any tart apple will work well.. I like mine quite crispy on top so I tend to leave it cook a little longer than most.

Ingredients:

8-10 apples (any variety)
1 tbsp. ground cinnamon
Pinch of salt
3/4 cup melted unsalted butter
3/4 flour
1 tsp. baking powder
1 cup brown sugar
3/4 cup quick oats
1/2 tsp. ground cloves

Grease a 10″ pie plate with a bit of butter, preheat oven to 375*. Peel and core apples, slice them to an even 5 mil. thickness and toss with a pinch of cinnamon. Layer apple slices across bottom of pie plate. Mix together the flour, sugar, baking powder, salt, cinnamon, cloves, flour, oats and butter. Spread the the mixture on top of the apples and bake for 45 minutes or 10 minutes more if you like it crispy.

Let cool 10 minutes before slicing and serve warm and with an ice cream scoop if preferred.

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Grilled Halloumi with sweet n spicy sesame seeds

Happy new year fellow foodies

This may seem odd to some of you, but cheese, sesame and honey really go well together. Halloumi is a cheese from Cyprus and should be available at Middle Eastern stores, Farmboy, Superstore and Sobeys. This kind of cheese doesn’t melt to a liquid like mozzarella, but you can grill, fry or bake this cheese without it losing much of its shape.

Ingredients:

One package Halloumi cheese
1 tbsp olive oil
3 tbsp sesame seeds
2 tbsp honey
1/4 tsp cayenne pepper

Instructions:

Mix sesame seeds with cayenne pepper and lightly toast in a dry pan over medium heat, tossing for a few minutes and set aside–careful not to burn the seeds. Slice halluomi cheese into 4 equal pieces and brush each side with olive oil. Prepare BBQ or grill pan for high heat and lay slices of cheese on grill and cook 3 minutes per side until cheese starts to melt and have nice golden char marks on each side. Remove cheese to a plate, drizzle with honey and sprinkle the toasted sesame seeds so they will stick to the honey coated cheese. You can serve this as an appetizer, dessert or even a side dish. Accompany this with toasted bread, wilted greens or sauteed cabbage. (future post)

I find this will pair well with a dry white wine, rosé or even some sweet wines should go well also.

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Calzone

Made some again tonight, fantastic!!

kefi Chef

I love calzone as much as I like pizza, it’s a pizza that’s filled, kinda like a pizza pocket or a closed pizza. Sometimes these are called a Panzarotti which is the kind that is sometimes deep fried. Make it yourself and you will be amazed how easy and fun, besides tasty. This is something that takes a bit of time, so it’s a good Saturday or Sunday afternoon fun, get the kids involved, they love rolling out the dough.

Ingredients:
For the Dough:
3 ½ cups of All Purpose unbleached Flour
1 cup fine semolina flour
2 tbsp ground flax seeds
2 tsp sea salt
1 tsp brown sugar
3 Tbsp of Extra Virgin Olive Oil
1 1/2 cups of warm water
1 tbsp of active dry yeast
Extra flour for rolling out dough

Note: if using whole wheat flour, add a tiny bit more salt and a…

View original post 450 more words

Soutzoukakia (Classic Greek meatballs) in tomato sauce

Try this and let me know what you think

kefi Chef

Soutzoukakia are a classic appetizer or as they say in Greek meze. I’ve been making a version of this for over 20 years and there’s always a chance to get creative. You can choose to substitute veal, venison, ground turkey or even pork. Change up the herbs to parsley or dill instead of mint, add in chilli flakes or cayenne for spice. Double the recipe and use a large crock pot for a big party. You could substitute the cheese to any hard to semi-hard cheese like pecorino, Parmesan, Gruyere, or Romano.

I like to serve this with crusty bread or pita but there are many options as they can be served over rice or pasta, with salad or a side dish with roasted vegetables.

Ingredients for meatballs

250 gr. ground beef
400 gr. ground lamb
5 garlic cloves
1 shallot
2 slices whole wheat bread toasted
1tbsp ground cumin

View original post 309 more words

Tahini and honey on toast

This is my breakfast on most weekday mornings with a Greek coffee.

Tahini is a paste from roasted and ground sesame seeds. Similar to peanut butter or more like a seed butter, it is very nutritious, high in protein and iron, pure honey has many important health benefits.

I’ve never believed in having big a breakfast. If you’ve only been awake a short time, why shock your system with a large amount of food.

Toast two slices of whole wheat or whole grain bread, spread Tahini on toasted bread then drizzle desired amount of high quality raw unpasteurized honey on top. Enjoy with green tea, strong coffee, Turkish coffee or espresso.

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Roasted red pepper feta dip

In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.

Ingredients:

2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of fresh basil
2 tbsp. red wine vinegar

Put peppers on the grill or oven broil for about 10-15 minutes turning often to char the peppers all around. When done transfer to a bowl and cover them with plastic wrap while they are still piping hot- allow the peppers to steam for 15-20 minutes. When the peppers now have steamed and have cooled down enough to handle take off the stems scape out the seeds and peel off and discard the charred skin. If needed rinse the peeled peppers under cold water.

Combine all inqredients in a food processor except olive oil and pulse until well combined. Transfer to a bowl stir in oil until desired consistency is achieved. Can store in the refrigerator for one week in a sealed container but I think once you taste it it won’t last the day.

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kefi Chef

In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.

Ingredients:

2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of…

View original post 142 more words

My top 10 favorite cheeses

1. Kefalograviera
A very popular cheese from Greece and could be used as a table cheese served as an appetizer with olives and wine, grated on pasta or made into saganaki.

2. Parmigiano-Reggiano
One of the most popular and known as the king of cheese from Italy. I absolutely love this cheese in every way.

3. Asiago
Another Italian cheese, but it’s also made it canada. Excellent accompanied by red wine.

4. Kasseri
From Greece and could be used in cooking, on pizza or grating on pasta.

5. Buffalo di Mozzarella
A fresh soft cheese from Italy, not aged or salted and is popular for Caprese Salad.

6. Haloumi
haloumi is usually from Cypress and will hold together on barbecue or grill.

7. Raclette
A very tasty Swiss cheese.

8. Blue cheese
Hails usually from France or Quebec in Canada and is a versatile cheese, my fave with crackers.

9. Xynomyzithra (sour Myzithra)
It has a more acidic or sour flavour. It is often added to pasta and has a great flavor. Again it hails from Greece.

10. Feta
The most popular cheese of Greece and it’s really gaining popularity around the world. It’s the cheese for Greek salad.

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