Recipes

Lenten Brownies
These are delicious at any time of the year, but especially during Lent - or if you are Vegan

Ingredients

• 150g tahini 

• 150g orange juice (approx. 3 oranges)

• 50g cognac 

• 200g dark  chocolate, cooking chocolate is fine - (chocolate chips are easy to use and saves chopping later)

• 150g all purpose flour 

• 1/2 tsp baking powder

• 150g icing sugar 

• 100g walnuts,  roughly chopped ( You could try hazelnuts for a change)

• zest of 1 orange

• Preheat the oven to 180C.

•  Line a square baking tin (approx. 22*22cm) and grease with vegetable oil. Dust with cocoa powder to prevent sticking. 

• Melt half of the chocolate in a bowl over boiling water - or carefully use the microwave in short 30 second bursts stirring regularly.  Set aside for 5 minutes to cool a little.

• In a large bowl combine the tahini, orange juice and cognac and whisk. Add the melted chocolate and whisk again until mixed. Add the flour, baking powder and sugar and fold together gently with a spatula or wooden spoon, Add the chopped walnuts and the rest of the chocolate (chopped) or chic chips and mix together.

• Bake the brownies  for about 25 minutes, until they have have a shiny slightly cracked layer but are still moist underneath - test with a toothpick. Set aside to cool down for as long as you can resist them!

• Don't be afraid to experiment with white chocolate, or adding cherries etc

• ********

Yemista

• (Stuffed tomatoes and peppers)
  
  
  
  This recipe is suitable for vegetarians
  
  
  Mint ( Finely chopped)
  
  
  1 tin chopped tomatoes or puree ( In the summer just pop some tasty ones in a blender)
  1 Tbsp sugar
  
  
  Place the baking pan on the middle rack of the oven  and bake for about 1 hour, until the tomatoes and peppers soften and brown. Test the rice to see if it is ready.
  
  

  These can be served hot or cold and are nice with a dollop of plain yoghourt as an accompaniment.

  If you find you have mixture left over you can put it in a small baking dish and cook in the oven (or finish it off in the saucepan) and eat later as savoury rice

6 large,  firm  tomatoes

6 large green bell peppers

260 ml olive oil ( Approx)

1 large onion, finely chopped

about two glasses (taverna water glass sized!) long grain rice

Parsley (leaves and stalks), finely chopped

Salt

Freshly ground black pepper

 Cut off the tops  of the tomatoes and peppers, fairly thin to make a lid - put to one side 

Remove the seeds  from the peppers. Using a spoon, scoop out the insides ) of the tomatoes, being careful not to break the skin the skin.  Process the insides of the tomatoes to a pulp.

In a medium-sized, add a tablespoonful of the olive oil and heat over medium-high heat. When it starts to shimmer, add the  onion and sauté for 2-3 minutes. Add the rice and sauté together for a couple of minutes until it becomes transparent. Add the chopped tomato, the parsley and mint, a pinch  salt and pepper. You need to have enough liquid  to cook the rice so if the tomato pulp is not enough, add about ½ cup of water.  Stir well and allow to come to the boil. Immediately turn heat down to low, put on the lid and let simmer for 10-15 minutes, until the rice is almost cooked.  The filling needs to part cooked at this point, because it will continue cooking in the oven. Arrange the tomatoes and peppers in a baking dish and sprinkle 1/4 teaspoon sugar into each tomato shell - Not into the peppers- (This helps to bring out the flavour of the tomatoes).  using a spoon, fill them not quite to the top, in order to allow the mixture to expand while cooking. Add a little water to the top of each tomato and pepper. Put on the lids and pour over the rest of the olive oil  Sprinkle with salt and freshly ground black pepper. 

Serve with plain yogurt if wished

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• Lemon Drizzle cake
  
  
  110g/4oz butter ( or marge - I tend to use soft marge)
  170g/60 oz caster sugar ( It works just as well with granulated)
  170g/6oz self raising flour (the red packet for those of you in Crete)
  1 level tbsp baking powder
  2 large eggs
  grated rind of 1 large - or two small - lemons
  60ml/2.5 oz milk
  
  
  Oven 180c - 350f - gas 4
  Place all ingredients in a processor and blend together ( or by hand or hand mixer) until smooth. The mix will be quite runny
  Pour into tin - round or loaf tin 
  Bake 40 - 50 minutes dependent on your oven
  
  
  Whilst cooking dissolve 3 tbsp granulated sugar in the juice of the lemon/s
  To test if the cake is ready, a skewer ( or toothpick) inserted into the centre should come out clean
  Place cake in tin on cooling rack
  prick all over with skewer ( or toothpick)
  Spoon the lemon/sugar liquid over the top of the cake
  Leave to cool in the tin
  Best kept in the fridge, if not all eaten at once!
  
  

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  Christo's Green Beans in Tomato sauce

  
  

  Green beans in Tomato sauce.

  Ingredients: 

  (Ingredients approximate - simply adjust to requirements)

  Bowl full of green beans, broken in half to help absorb the flavours.

  Potatoes or courgettes can be added to bulk the recipe out if you wish.

  Tin of tomatoes (or fresh tomatoes chopped when in season)

  parsley, orange peel, garlic

  Stock cube (If not using a lot of herbs or fresh tomatoes)

  1 small glass red wine
  
  

  Method

  Fry onions as usual. Add garlic after a few minutes; then salt, pepper and oregano.
  Add tomatoes, parsley, orange peel and the stock cube. 
  Add the glass of wine and then the beans. ( and other veg if using)
  Stir well to coat beans in sauce.
  Add a little hot water if needed. Remember that some liquid will come out of the veg.
  
  Cover and simmer for about 45 minutes. Test beans, potatoes etc with a toothpick to see if they are ready.
  
  

  ******

  "Simply Wicked" brownies

  
  

  Although I have already shared my "Lenten Brownies" with you, these "Simply Wicked" brownies are too good not to indulge in.

  
  

  Ingredients

  200g unsalted butter

  200g dark chocolate chopped ( I tend to make them half and half with milk - but experiment to your own taste)

  3 large eggs

  300g granulated suger

  2 tsp vanilla extract

  125g plain flour

  pinch of salt

  100g glace cherries ( Chopped if you like, but I like to leave them whole)

  100g walnut pieces ( again chop if you like)

  Optional for serious chocoholics - 150g chocolate chips

  
  

  Oven 180 deg C, Gas 4

  Baking tin approx  20cm x 30 cm - greased and lined

  
  

  Method

  Melt the butter and chocolate together - either over a bowl of hot water or in the microwave. ( be careful not to overdo it if using the microwave, stop and stir regularly.

  Beat together the eggs, sugar and vanilla until thick and creamy. Mix in the melted chocolate and butter. Stir in the flour, salt, cherries and walnuts. Finally add the extra chocolate chips if you are adding them

  Pour into tin and bake for about 25 minutes, until the centre is just set and the edges are cracking. Test with a tooth pick.

  Leave to cool in the tin before cutting into squares.

  
  

  Don't be afraid to experiment with white chocolate chips or flavours other than vanilla