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

A Festive Cheese Plate

The Salty Biscotti Blog Food Photography

The second day of the year, is the perfect day for a snack. With all the crazy amount of cooking and baking of the previous days for the festive family-meals, a cheese board and some wine is the best way to still feel the New Year`s atmosphere without spending hours in the kitchen.

So I created a very simple cheese plateau for two, from all the left overs in the fridge. We enjoyed it a lot and if you want to give it a try, here are some suggestion ingredients to use.

I put three kinds of cheeses, which were the base of the plate. A provolone dolce piece, which is an italian kind of soft aged pasta filata cheese, a piece of blue cheese and a Greek metsovone, which is a semi-hard smoked cheese, produced in the region of Metsovo. I added some prosciutto, a few salami slices, green olives, salty crackers, some breadsticks and croutons, apricot marmelade, some nuts, raisings and dried figs.

Feel free to add some fruits, fresh or dried, other kinds of marmelades or roasted bread slices and depending on the number of people, simply adjust the amount of food served in your plate.

Have a great day friends.

Happy New Year!

The Salty Biscotti Blog Food Photography

What an amazing year!! I am thankful for so many things!! It was a difficult year but so full of changes and new beginnings… Welcoming our new baby boy into our little family was by far THE moment to remember for ever. Thank you all so much for all your kind words and support to my photography work, here and on Instagram. I have only gain positive vibes from this amazing community.

I hope you all welcome this new year with joy and positive energy, enjoy yourselves and your families and chase whatever makes your heart happy.

Happy New Year, see you in 2020. 🙂

saltybiscotti food photography blog
The Salty Biscotti Blog Food Photography
The Salty Biscotti Blog Food Photography

Apple Tart

The Salty Biscotti Blog Food Photography apple tart

It is almost the end of October and the weather in Athens is still in a summer mood. Not that it is a bad thing, but it is quite confusing. Imagine that my husband asked me to bake a strawberries tart… As much as I love strawberries, it is an apple season, so from taste`s perspective, an Apple Tart is a much more clever thing to bake.

Not as photogenic as I wanted to, but with a killer taste, this week`s recipe is this simple homemade apple tart. Who could resist a combination of apples, cinnamon, sugar, cognac and walnuts after all… Our kitchen smelled heavenly even the day after baking and I always feel so happy when my family members ask for a second piece.

If you are in the mood, check the recipe below. I would LOVE to receive your feedback.

The Salty Biscotti Blog Food Photography apple tart

You Will Need For The Tart:

200 gr. cold butter, cut in cubes

40 gr. powdered sugar

440 gr. all purpose flour

2 eggs, at room temperature

You Will Need For The Filling:

1.800 gr. apples, peeled and finely chopped

300 gr. brown sugar & additional 40 gr. for topping

1 tea spoon cinnamon

40 gr. cognac

50 gr. walnuts

juice from 1 lemon

The Salty Biscotti Blog Food Photography apple tart

* Use an electric mixer to mix all the tart ingredients until you get a soft dough. Cut two large pieces of a plastic membrane and roll inside the dough at about 0.5 cms. Remove the top membrane and use the bottom one to transfer the dough into a large tart pan. Put it in the fridge for 30 minutes.

Place over the tart plastic membrane and cover it with lots of rice. Bake in a preheated oven at 200 °C for 12 minutes. Remove the rice membrane and bake for nother 10 to 15 minutes until golden. Remove the dough from heat to cool down before filling it with the apples mixture.

In a saucepan, place the apples and cinnamon and boil in medium heat for about 15 minutes. Add the cognac, stir the mixture gently and boil for another 8 minutes. Take it out of heat and add the walnuts. To prevent apples from getting black, add lemon juice from one large lemon.

Place the apple mixture in the cold tart and add some extra brown sugar on top. Bake in a preheated oven for 15 minutes.

Let it cool down for a few minutes and serve.

Enjoy!! Anthea.

The Salty Biscotti Blog Food Photography apple tart
The Salty Biscotti Blog Food Photography apple tart