Crepes with Chocolate & Crumbed Bisquits.

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I have not many words today. Today, on ‘SaltyBiscotti” we celebrate crepes. And chocolate. And bisquits. That!! Brunch or breakfast, day or night, this is one of my favorite quick and easy dishes.

Continue reading “Crepes with Chocolate & Crumbed Bisquits.”

Greek Style Semolina Halvah With Roasted Almonds & Cinnamon

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This is a traditional Greek dish that we make a lot around here, especially after Easter period. I remember my grandmother serving it to us on Easter Sunday actually and this is her recipe. It is a very tasty and easy dessert, with simple ingredients and one of my personal favorites.

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Semolina halvah, with roasted almonds and cinnamon.

600 gr. semolina

300 gr. olive oil

150 gr. peeled almonds

For the syrup:

1 kilo sugar

zest from 1 lemon

juice from half a lemon

cinnamon & extra almonds to decorate

First, prepare the syrup. In a pot, mix the sugar with 1 1/2 kilo water. Add the lemon zest and the juice from half a lemon and stir well. Let it boil in medium to high heat, for a few minutes and let it rest.

In another pot, add the oil and the almonds and let them fry until golden in medium to high heat. Add the semolina and stir well with a wooden spoon, until brown. Add the syrup, mix well and turn off the heat. Cover your mixture with a towel for a few minutes, until it is homogenised and tight enough.

Transfer the halvah into a large cake ring or use smaller ones to make individual pieces and let it cool down for 10 minutes. Trasfet it to a large plate, sprinkle some cinnamon and extra almonds on top and serve.

Enjoy, Anthea.

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Meringue Bites With Cocoa Sauce On Top.

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Here is something quick and easy. Little meringues, pink and white styled with some homemade cocoa sauce on top to light up your evenings. Or mornings. I just had one for breakfast…

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Meringue Bites With Cocoa Sauce On Top.

3 egg yoklks

1/2 t.s. lemon juice

150 gr. sugar

100 gr. powder sugar

two drops of food colour – optional

For the Cocoa Sauce.

85 gr. sugar

40 gr. cocoa powder

90 gr. water

Make first the cocoa sauce. In a small pot blend the cocoa with sugar, add the water, stir well and boil in medium heat for a minute. Let it aside to cool down.

Pre heat the oven at 100 *C and lay baking paper on a oven pan. In the mixer, bit the egg yolks with the lemon in high speed, until ti gets all white and stable. Add the sugar in 10 parts and beat well. Stop the mixer, spead the powdered sugar and with a spatula stir gently.

If you want your meringues coloured, now add a few dropos of the food colour and mix gently again, not for too long because you do not want the meringues to loose their air.

Place the meringues on the oven pan with a spoon or by using a pastry bag. Bake for 1 hour, until well dried. Place them on a plate and spread the cocoa sauce on top.

Enjoy, Anthea.

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French Toast With Extra Crispy Bacon, Honey & Strawberries

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In Greece, we call them Augofetes -actually translated, Egg Slices. My grandmother used to make them for us as a breakfast, mostly during summer. They taste great when sugar is sprickled on top and they match perfectly with feta, if you prefer a saltier taste.

Today I choose to make them with some slices of extra crispy bacon, honey and strawberries.

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The Salty Biscotti Blog Food P

French Toast, with extra crispy bacon, honey and strawberries.

3 eggs,

8 bread slices, evenly cut,

100 gr. milk,

some salt & pepper,

1 tbs olive oil,

3 slices of fried bacon,

10 strawberries, sliced,

honey

* Add in a bowl the eggs, the milk, salt and pepper. Whisk until incorporated. Place the bread slices inside and let them soak the mixture.

Place the olive oil in a pan and fry the bread for 3 to 4 minutes for both sides until golden.

When cooked, transfer them to a plate linen with some paper towel to absorb the oil.

Serve with some bacon slices, strawberries and honey.

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Traditional Easter Cookies

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This week is Holy Week here in Greece and we celebrate the life and death of Christ. Pascha (the Greek word for Easter) is the most honored feast in our culture and the last week of it is full of devoutness, with lots of food traditions and symbolisms. Amongst many food preparations for this Sunday, when fasting ends, we bake traditional Easter cookies.

Orange zest, cognac, vanilla aromas fill the kitchens when we bake these cookies and bring memories from childhood, from previous Easter times, with grandparents and special family times.

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Traditional Easter Cookies

1.000 gr. all purpose flour + some additional to knead

350 gr. butter

400 gr. sugar

350 ml. milk

4 egg yolks

2 tbs orange juice/ 3 tbs cognac

1/2 ts baking soda

2 ts baking powder

2 ts vanilla extract

zest from an orange

1 egg + a few drops of olive oil to cover cookies at the end

* Pre heat the oven at 180*C. In the mixer bowl, whisk the butter and the sugar until white and fluffy. Add the yolks, one by one and keep beeting until homogenised. Add the rest of the ingredients until the dough is soft enough not to stick in your hands.

Spread some of the extra flour to a surface. Place a non-stick paper on a pan, shape your dough. Mix the egg and a few drops of olive oil and cover the cookies. Bake for about 40 minutes, depending on the oven power, until golden.

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Easy Homemade Bread

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Baking bread is theraputical. Is fun. It makes my kitchen feels alive. I feel alive. So, I baked two of these lovely little loaves. Some butter, honey and homemade bread is the perfect way to start your day.

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Easy Homemade Bread.

400 gr. all purpose flour

8 gr. dry yeast

220 ml warm water

1 ts sugar

1 tbs salt

Add in a bowl the yeast, 100 ml of water, 3 spouns of flour and the sugar. Mix well and leave it aside for 15 minutes. Preheat the oven to 60*C for 15 minutes and turn it off.

In another bowl, add all the remaining ingredients and put inside the yeast mix. Stir well for 3 minutes until the dough is homogenised.

Place the dough in another bowl with some flour around it, cover it with a plastic membrane and put it in the oven for 20 minutes.

Preheat the oven at 180*C. Place a non-stick paper on a pan, shape your dough and bake it for 30 minutes. After that, increase the oven temperature into 200*C and bake for another 10 minutes.

The Salty Biscotti Blog Food Photography
The Salty Biscotti Blog Food Photography