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Mini Phyllo Cheese Bites

06.02.2016 in Gastronomy

Τυροπιτάκια Σφολιάτας – Mini Phyllo Cheese Bites   Courtesy of Krystina Kalapathakos, chef and author of the cookbook: “Back To My Roots”   Yield: 12 Bites Ingredients: 1 12-cup muffin pan, greased 12 sheets phyllo dough 2 eggs, beaten 2 TB olive oil 1/4 cup scallions diced 1 cup cream cheese 3 TB Parmesan cheese 1/2 cup feta cheese Pinch of Herbs De Provence Pinch of dried dill Sea salt & pepper   Directions: In a large bowl add eggs, olive oil, scallions, cream cheese, Parmesan, feta, and spices. Whisk together and make sure ingredients are combined. Turn oven temperature…

Avgolemono South with Chicken, Rice & Kale

31.01.2016 in Gastronomy

Avgolemono Soup With Chicken, Rice & Kale   Ingredients: 10 cups of Chicken or Turkey Stock 1/4 cup finely diced celery 1/4 cup finely diced carrot 1/4 cup Arborio/Carolina rice chicken meat harvested from chicken/turkey carcasses salt to taste 1/4 cup chopped kale Avgolemeno 2 eggs juice of 1 lemon   “Avgolemono” means Egg/Lemon soup and it’s made by slowly adding hot stock into a bowl of vigorously whisked eggs & lemon juice so that you don’t end up with scrambled eggs. The slow tempering of hot liquid into the egg/lemon mixture prevents the scrambled egg disaster from occurring. Peter…

Milk Pie – Galatopita of Ioannina

01.11.2015 in Gastronomy

Milk Pie   Galatopita of Ioannina    Ingredients:    5 cups milk (sheep or cow milk may be used)  1 cup granulated sugar  0.5 tsp salt  1 cup semolina flour  3 large eggs, separated  1 tsp vanilla extract  1 tsp cinnamon  10 sheets phyllo dough  0.5 cups unsalted butter (melted)  Confectioner’s sugar (to dust on top)    Preheat the oven at 375F.  Combine milk, 0.5 cups granulated sugar, and salt in a saucepan, bring to a slow simmer.  Whisk in slowly, semolina.  Continue to whisk and keep at a slow simmer until mixture is the consistency of loose cream of wheat…