New Year`s Orange Cake.

The Salty Biscotti Blog Food Photography Vasilopita Cake

This cake is connected to the first day of each New Year in our home. It is our for ever Vasilopita recipe, to a sweet welcome and of course it has a hidden coin inside for good luck. If you take all that story out, it is a delicious cake full of flavour and aroma, soft and sweet, to bake it not only for New Year`s, but the whole year.

Simple ingredients, easy to bake, served in your morning coffee table in about an hour, you dont`t want to miss that one out.

The Salty Biscotti Blog Food Photography Vasilopita Cake
The Salty Biscotti Blog Food Photography Vasilopita Cake

You Will Need: 

6 eggs (medium size)

450 gr. sugar

200 gr. butter (at room temperature)

1/2 a small glass of wine cognac

zest from two oranges (medium size or one large)

juice from an orange

500 gr. self-raising flour

half a tsp. baking powder

powdered sugar & decorating toppings

* Pre-heat the oven to 180 *C. Spread butter and flour in a pan (preferably with a removable base).

Prepare the meringue (6 eggs), by separating the crocus from the white wheat and leave it aside.

Beat in a mixer all the ingredients, starting with the sugar and the crocus for a couple of minutes and add gradually the butter, cut in cubes. Add the orange zest and the meringue. Add the cognac, a few spoons of the flour and the orange juice. Add the remaining flour and the baking powder.

Mix in medium to high speed until the ingredients are homogenized, drop it into the pan and bake it in the preheated oven for about 40 to 45 minutes.

Let it cool on a rack for a few minutes, add the powdered sugar and any other topping you wish.

The Salty Biscotti Blog Food Photography Vasilopita Cake

Greek Style Pancakes With Sugar & Cinnamon

The Salty Biscotti Blog Greek Pancakes

We are back in our base. Hello Athens!! We had a wonderful time in our little village up in the north. This was the first trip of my baby Thanos so we were super excited. My oldest, was running and playing all day in the nature so I believe it was a great time for him, something that made us more than happy.

Today I wanted to bring back at home something from that place, so we had for breakfast, grandma`s pancakes, the Greek style, topped with sugar and cinnamon.

I hope you enjoy them too.

The Salty Biscotti Blog Greek Pancakes

You Will Need:

200 gr. all purpose flour

2 eggs

3 gr. yeast (instant)

250 gr. milk

a pinch of salt

oil for cooking

sugar and cinnamon for toppings

*  Warm the milk a bit, put in a bowl and dissolve the yeast in it. Whisk the eggs and add them on the milk bowl, add the salt and the flour. Mix well, cover the bowl with a few towels and let it rest in a warm place for an hour.

Heat enough oil in a pan and use a spoon to create small indiviual pancakes. Fry both sides of the pancakes until golden. Place them on a paper towel and serve with some sugar and cinnamon.

Have a lovely day!! Anthea.

The Salty Biscotti Blog Greek Pancakes

Roasted Sardines With Fresh Tomatoes & Peppers

Roasted Sardines With Fresh Tomatoes The Salty Biscotti Blog

Sardines with tomatoes and peppers, is a classic summer dish in Greece. Tomatoes are in their season, so we use them every day, either on a salad, or in our main dish.

This dish, appart from its vivid colors, it is so light and healthy, totally appropriate for the high temperatures of the Greek summer. It can be also eaten cold and I think that many people prefer it to be something like a mezenext to their ouzo drink, more than their main course.

My mom used to cook it for us for years during summer and I have so many family-eating memories from that pan-picture above, as a kid. So, a few days ago, I cooked this for my family, using just a few, though so fresh ingredients, hoping that I will start creating summer eating memories for my kids too.

I think that cooking has been so much fun during holidays.

You Will Need:

a kilo of Sardines

about 4 medium sized fresh tomatoes, chopped

one pepper, chopped

one sliced onion

olive oil

salt & pepper

* Prepare the sardines and put some olive oil in a pan, to cover it. Add all the ingredients on top and add some water. Bake at 180*C for about half an hour.

Roasted Sardines With Fresh Tomatoes The Salty Biscotti Blog

Enjoy, Anthea.

 

Beetroot Salad With Crab Apple, Yogurt & Nuts

the salty biscotti food photography blog

I have a great salad proposal today dear friends. It was not in my intentions a blog post when I was cooking it a few days ago, but when I finished, I just loved its colors and the taste was amazing. So, I decided to take a few quick shots and present it to you. If you are into beetroot you will love it too.

I think that after Dakos, this Beetroot salad with Apple, Yogurt & Nuts, it is now my favorite. It is so so tasty, so fresh and beautiful, that it worths a try. I got the recipe from this new cookbook I bought last month and it has by far the best Greek recipes. I have written before for this talented Greek chef, so you don’t have to guess that when I want a successful story on my kitchen or a good-looking dish for shooting, I go through his recipes.

Back to the tastier salad ever now…

You will need: 

500 gr. beetroot – boiled

1 crab apple

1 clove

150 gr. mayonnaise

100 gr. yogurt

30 gr. vinegar of white wine

20 gr. olive oil

50 gr. walnuts

1 tbs mint or rosemary leaves for decoration

* Cut into squares and put in a bowl the beetroot and the apple pieces. Finely chop the clove and add it on the bowl along with the rest of the ingredients, the mayonnaise, the yogurt, the vinegar, the olive oil, salt and pepper. 

Decorate as prefered and enjoy!! 

Quick Tip: a great alternative is to enjoy it cold, so leave it on the fridge for an hour or more. 

Anthea

the salty biscotti food photography blog

the salty biscotti food photography blog

the salty biscotti food photography blog

the salty biscotti food photography blog

Fava With Roasted Cherry Tomatoes & Caramelised Onions

the salty biscotti food photography blog

Another Greek dish on the blog, the famous Fava. I made it a few days ago, for a family lunch, at our National Independance day and it was a great opportunity to take a few quick shots of it.

Fava is the perfect friend of a meze dish. It is basically, yellow split pea purée, with lots of olive oil and tasty toppings. For that day, I chose roasted cherry tomatoes and caramelised onions. We Greeks, love it and cook it in every opportunity. All you need, is a good Fava quality (Santorini`s Fava is the best) and the success of the dish is inevitable. It is pretty easy too, so I hope you will enjoy it.

You will need:

200 gr. of Fava

1 sliced carrot

1 chopped onion

1 clove, finely chopped

6 tbs olive oil

pinch of sugar, salt & pepper

2 bay leaves

1 small branch of rosemary leave

2.000 gr. water

zest & juice from a lemon

To decorate:

Roasted Cherry tomatoes

Caramelised Onions

Put Fava in a bowl, with hot water and stir with a wooden spoon until the water gets dark. Strain and put the fava aside. Sage the carrots, the onion and the garlic with two tablespoons of olive oil and add the salt, the pepper, the bay leaves and the sugar for a couple of minutes.

Add the fava, the rosemary leave and stir for a minute. Add the water and boil for about half an hour while constantly stirring in medium heat, until the water is evaporated.

Take the fava off the heat and mix it with the lemon juice, the lemon zest and the remaining olive oil, in the blender until the mixture looks like purée.

You can serve it with roasted cherry tomatoes and caramelised onions.

Anthea

the salty biscotti food photography blog

 

September Grape Spoon Sweet

saltybiscotti food photography blog

We are back in Athens. For the last couple of days we try to get used to the idea that summer vacation is over and that seems a bit difficult. Unpacking is not pleasant and I refuse to let summer go. Don`t you?

This year we visited the beautiful northern part of Greece -which I hope to share with you here when I finish with the suitcases and the rest of the house- and we had an amazing time.

Inspired by our travelling and in an effort not to leg go the feelings of those past days, I made this grapes spoon sweet, since they are at their best this time of year.

saltybiscotti food photography blog

You will find the recipe soooo good if you try it and very easy. Just start in on a weekend, because it is a two/three-day recipe. Quick steps though, so don`t let it go.

I love sweet spoon recipes, they go perfect with my Sunday morning coffee and in some occasions with proper grilled cheese, but that is another recipe coming.

Travelling gives so much inspiration, but I already said that before, didn`t I? 🙂

saltybiscotti food photography blog

You will need:

2 kg grapes (seedless)

1 kg sugar

1 & 1/2 cup of water

lemon juice of 1/2 a lemon

1 & 1/2 cup of white almonds 

2 tbsp vanilla extract

Wash the grapes and place half of them in a large pot. Add half of the sugar on top of them. Add the rest of the grapes and sugar and let them stay for 5 hours. Add the water and boil at high heat for 5 minutes, then for 15 minutes to medium heat. Do not mix them, just move the pot from time to time. Remove from heat and let them in the pot.

The next day, boil the grapes at high heat for 5 minutes, add the vanilla, lower the temperature and add the lemon juice and the almonds. Boil until the sirup is thick.

Leave the sweet uncovered until is cold and put in jars.

Thank you for reading!!

Enjoy, Anthea

saltybiscotti food photography blog

saltybiscotti food photography blog

saltybiscotti food photography blog

Tzatziki Sauce

A really easy and quick recipe for today.

Tzatziki!!!

Yogurt, fresh herbs, cucumber and olive oil are the main ingredients to make this summery sauce.

It goes perfect with any grilled meat or vegetables, fried calamari and of course gyros if you are having souvlaki. You can serve it with pita bread and olives and perhaps a bit cold.

saltybiscotti food photography blog tzatziki

You will need the following Ingredients:

  • 200 gr. strained yogurt
  • 1/2 medium size cucumber, grated & stiffed
  • 1/2 a lemon, juiced
  • 2 spoons of olive oil
  • 1 tbs dill, finely chopped
  • 1 clove garlic, minced
  • salt & pepper to taste
  • olive oil to decorate
  • olives / basil leaves to decorate

Method:

  1. Prepare all the ingredients as instructed above.
  2. In a bowl, add them all, the yogurt, the cucumber, the lemon juice, the olive oil, the garlic and the dill (my recipe does not include dill today, but you should definitely add some), some salt & pepper to spice it up.
  3. Stir them well enough to combine, put it in the fridge for a while.
  4. Serve with some olive oil drops & olives on top.

Enjoy!!