ΦΑΝΟΥΡΟΠΙΤΑ || Fanouropita A Traditional Greek Oil Cake

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Από τα λίγα αγαπημένα κέικ του μικρού μου Γιώργου η Φανουρόπιτα, τη ζήτησε πριν λίγες ημέρες και έτρεξα να την ετοιμάσω. Φτιάξαμε λοιπόν Φανουρόπιτα με τη συνταγή της γιαγιάς μας και σας την παρουσιάζουμε.

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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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Easy Chocolate Brownies

” It is during our darkest moments that we must focus to see the light.” -Aristotle .

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I hope that you all are well in health. You, your families, your loved ones. Stay positive, stay safe and try to be as creative as possible. I hope that it will all end soon and that we all be stronger and united.

Chocolate Brownies:

  • 180g. butter
  • 250g. dark chocolate, finely chopped
  • 40g. cocoa powder
  • 4 eggs
  • 300g. granulated sugar
  • 200g. flour

In a bain marie, melt the butter along with the chocolate. When done, beat with a hand whisk until the mixture is thoroughly combined.

Add the remaining ingredients and mix well with the whisk.

Grease and flour a parchment paper within a baking pan and spread the mixture.

Bake at 170*C  for 30-35 minutes.

Remove it from oven and allow it to cool a bit.

Serve at room temperature.