The Cooking Odyssey http://www.thecookingodyssey.com A culinary television series that showcases the wondrous sights, sounds and tastes of Greece. Tue, 07 Jul 2015 15:38:43 +0000 en-US hourly 1 http://wordpress.org/?v=120 Batzaria with siglino pancetta with roasted beets and goat cheese http://www.thecookingodyssey.com/recipes/batzaria-with-siglino-pancetta-with-roasted-beets-and-goat-cheese/ http://www.thecookingodyssey.com/recipes/batzaria-with-siglino-pancetta-with-roasted-beets-and-goat-cheese/#comments Tue, 07 Jul 2015 15:38:43 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2299 Batzaria with siglino pancetta with roasted beets and goat cheese – – beets with greens, orange, dried figs, goat cheese, siglino or pancetta, fig balsamic cream, fresh rosemary (for garnish), Pre-heat oven to 400 degrees.; Clean and wash beets.; Cut Green tops and add to pot of salted boiling water. Cook until done, drain and…

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Batzaria with siglino pancetta with roasted beets and goat cheese – – beets with greens, orange, dried figs, goat cheese, siglino or pancetta, fig balsamic cream, fresh rosemary (for garnish), Pre-heat oven to 400 degrees.; Clean and wash beets.;
Cut Green tops and add to pot of salted boiling water. Cook until done, drain and set aside to cool.
;
Individually wrap beet root, which has been seasoned with salt, in aluminum foil and bake in 400 degree oven for about 15 minutes or until fork tender.
;
Cut beet greens into bite size pieces and add to mixing bowl.
;
Roughly chop dried figs and add to beet greens. Peel cooked beat roots, dice and add to beet greens.
;
Add the zest of one orange, olive oil, balsamic cream and season with salt & pepper. Mix well, add to serving plate and garnish with crumbled goat cheese.
; In saute pan over medium-high heat, heat two tablespoons of olive oil and add pancetta slices. Cook until golden brown on each side and serve on top of beet root salad.; Drizzle with olive oil and garnish with fresh rosemary. ;
Enjoy!
; –
Batzaria with siglino pancetta with roasted beets and goat cheese
Servings Prep Time
4persons 15minutes
Cook Time
30minutes
Servings Prep Time
4persons 15minutes
Cook Time
30minutes
Ingredients
  • 4 beets with greens
  • 1 orange
  • 8 dried figs
  • 4oz goat cheese
  • ½pound siglino or pancetta
  • 4tablespoons fig balsamic cream
  • fresh rosemaryfor garnish
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Clean and wash beets.
  3. Cut Green tops and add to pot of salted boiling water. Cook until done, drain and set aside to cool.
  4. Individually wrap beet root, which has been seasoned with salt, in aluminum foil and bake in 400 degree oven for about 15 minutes or until fork tender.
  5. Cut beet greens into bite size pieces and add to mixing bowl.
  6. Roughly chop dried figs and add to beet greens. Peel cooked beat roots, dice and add to beet greens.
  7. Add the zest of one orange, olive oil, balsamic cream and season with salt & pepper. Mix well, add to serving plate and garnish with crumbled goat cheese.
  8. In saute pan over medium-high heat, heat two tablespoons of olive oil and add pancetta slices. Cook until golden brown on each side and serve on top of beet root salad.
  9. Drizzle with olive oil and garnish with fresh rosemary.
  10. Enjoy!

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Cheese filled diples http://www.thecookingodyssey.com/recipes/cheese-filled-diples-2/ http://www.thecookingodyssey.com/recipes/cheese-filled-diples-2/#comments Tue, 07 Jul 2015 15:30:26 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2298 Cheese filled diples – – For Pastry Shell: eggs (, beaten), flour, lemon juice, ouzo, sugar, salt, olive oil (for frying), For Filling: anthotiro, greek yogurt, powdered sugar, mint leaves (, finely chopped), For Syrup: water, sugar, honey, lemon, For Garnish: pecans and/or walnuts (, roughly chopped), ground cinnamon, For Pastry Shell: Begin by making…

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Cheese filled diples – – For Pastry Shell: eggs (, beaten), flour, lemon juice, ouzo, sugar, salt, olive oil (for frying), For Filling: anthotiro, greek yogurt, powdered sugar, mint leaves (, finely chopped), For Syrup: water, sugar, honey, lemon, For Garnish: pecans and/or walnuts (, roughly chopped), ground cinnamon, For Pastry Shell: Begin by making dough. In large mixing bowl with dough hook, add all ingredients for pastry shell and mix until soft dough forms. Wrap dough in plastic wrap and let rest in refrigerator for an hour.; For pastry shells, on lightly floured work surface, using your rolling pin roll out a 4 inch wide by 12 in long pastry sheet. ; Place into frying pan with hot olive oil to fry. Using a regular fork to hold down the pastry quickly roll the pastry into an open log form using the 2-prong fork. Think of a cannoli when doing this. Cook until lightly browned and remove to paper lined platter to drain. Continue with remaining dough.; For Syrup:: Place all ingredients in small saucepan, stir well and bring to a boil over medium hight heat. Boil for apprxomiately five minutes; For Filling:: In large mixing bowl add all ingredients for filling, mix well, add to pastry bag and set aside.
; To Assemble:: Fill each diples shell with cheese filling and place on serving platter.; – Repeat until all of your diples are filled.; Coat with syrup and top with ground cinnamon and walnuts.
; Enjoy!; TIPS & SPECIAL ITEMS: : If you can’t find anthotiro you can use ricotta cheese; –
Cheese filled diples
Servings Prep Time
4persons 15minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
4persons 15minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
For Pastry Shell
  • 2 eggs, beaten
  • 1 ½cups flour
  • 2drops of lemon juice
  • 1shot glass of ouzo
  • 1pinch of sugar
  • 1pinch salt
  • olive oilfor frying
For Filling
  • 1 ½cups anthotiro
  • 3 ¼tablespoons greek yogurt
  • 2/5cup of powdered sugar
  • 10fresh mint leaves, finely chopped
For Syrup
  • 7ounces water
  • 1cup sugar
  • ¾cups honey
  • Juice of half a lemons
For Garnish
  • ½ cup pecans and/or walnuts, roughly chopped
  • ground cinnamon
Instructions
For Pastry Shell
  1. Begin by making dough. In large mixing bowl with dough hook, add all ingredients for pastry shell and mix until soft dough forms. Wrap dough in plastic wrap and let rest in refrigerator for an hour.
  2. For pastry shells, on lightly floured work surface, using your rolling pin roll out a 4 inch wide by 12 in long pastry sheet.
  3. Place into frying pan with hot olive oil to fry. Using a regular fork to hold down the pastry quickly roll the pastry into an open log form using the 2-prong fork. Think of a cannoli when doing this. Cook until lightly browned and remove to paper lined platter to drain. Continue with remaining dough.
For Syrup:
  1. Place all ingredients in small saucepan, stir well and bring to a boil over medium hight heat. Boil for apprxomiately five minutes
For Filling:
  1. In large mixing bowl add all ingredients for filling, mix well, add to pastry bag and set aside.
To Assemble:
  1. Fill each diples shell with cheese filling and place on serving platter.
  2. - Repeat until all of your diples are filled.
  3. Coat with syrup and top with ground cinnamon and walnuts.
  4. Enjoy!
TIPS & SPECIAL ITEMS:
  1. If you can’t find anthotiro you can use ricotta cheese

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Ouzo panacotta with red fruit http://www.thecookingodyssey.com/recipes/ouzo-panacotta-with-red-fruit/ http://www.thecookingodyssey.com/recipes/ouzo-panacotta-with-red-fruit/#comments Tue, 07 Jul 2015 14:41:26 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2297 Ouzo panacotta with red fruit – – For the Panacotta : heavy cream, vanilla, ouzo, sugar, gelatin sheets, For the fruit sauce: strawberry (, or any red fruit of choice), sugar, pepper, For the fruit topping: Chop strawberries, sprinkle with sugar and a touch of pepper mix well and set aside.; For the panacotta :…

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Ouzo panacotta with red fruit – – For the Panacotta : heavy cream, vanilla, ouzo, sugar, gelatin sheets, For the fruit sauce: strawberry (, or any red fruit of choice), sugar, pepper, For the fruit topping: Chop strawberries, sprinkle with sugar and a touch of pepper mix well and set aside.; For the panacotta : Add gelatin leaves, one by one, to 1 cup of cold water and set aside.
; In heavy bottomed sauce pan over high heat bring heavy cream, sugar and vanilla beans to a boil, stirring continuously with wire whisk. ; Remove from burner, add gelatin sheets that have been squeezed well to remove moisture, and stir well until gelatin sheets are well incorporated, add ouzo and mix well.; Remove vanilla bean, divide mixture evenly among serving pieces and refrigerate for two – three hours or until set.; To serve, top with strawberries and garnish with fresh mint.; Enjoy!
; –
Ouzo panacotta with red fruit
Servings Prep Time
4persons 15minutes
Cook Time Passive Time
15minutes 3hours
Servings Prep Time
4persons 15minutes
Cook Time Passive Time
15minutes 3hours
Ingredients
For the Panacotta
  • 3 ¾cups heavy cream
  • 2 vanilla
  • 1shot ouzo
  • ¾cups sugar
  • 3 gelatin sheets
For the fruit sauce
  • 1cup strawberry, or any red fruit of choice
  • ¼cup sugar
  • pepper
Instructions
For the fruit topping
  1. Chop strawberries, sprinkle with sugar and a touch of pepper mix well and set aside.
For the panacotta
  1. Add gelatin leaves, one by one, to 1 cup of cold water and set aside.
  2. In heavy bottomed sauce pan over high heat bring heavy cream, sugar and vanilla beans to a boil, stirring continuously with wire whisk.
  3. Remove from burner, add gelatin sheets that have been squeezed well to remove moisture, and stir well until gelatin sheets are well incorporated, add ouzo and mix well.
  4. Remove vanilla bean, divide mixture evenly among serving pieces and refrigerate for two - three hours or until set.
  5. To serve, top with strawberries and garnish with fresh mint.
  6. Enjoy!

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Pork chops with fennel pesto http://www.thecookingodyssey.com/recipes/pork-chops-with-fennel-pesto/ http://www.thecookingodyssey.com/recipes/pork-chops-with-fennel-pesto/#comments Tue, 07 Jul 2015 14:31:30 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2296 Pork chops with fennel pesto – – pork, For the pesto: fennel, garlic clove, cashews, graviera cheese (, grated), olive oil, fig balsamic cream, vinegar, salt & pepper, Begin by scoring the rack of pork, season with salt and pepper and place onto pre-heated and oiled saute pan on medium high heat to brown well…

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Pork chops with fennel pesto – – pork, For the pesto: fennel, garlic clove, cashews, graviera cheese (, grated), olive oil, fig balsamic cream, vinegar, salt & pepper, Begin by scoring the rack of pork, season with salt and pepper and place onto pre-heated and oiled saute pan on medium high heat to brown well on both sides. ; For the pesto, with the exception of the olive oil, add all ingredients to food processor and pulse until coarsely blended.; Gradually add olive oil and blend until smooth and creamy.; Place rack of pork into baking pan, baste with pesto and continue cooking in pre-heated 350 degree oven for 30 minutes, or until it reaches desired consistency.; –
Pork chops with fennel pesto
Servings Prep Time
4persons 15minutes
Cook Time
30minutes
Servings Prep Time
4persons 15minutes
Cook Time
30minutes
Ingredients
  • 2pound rack of porks
For the pesto
  • 1cup fennel
  • 2 garlic cloves
  • 1/3cup cashews
  • 3 ½ounces graviera cheese, grated
  • 6 ½ounces olive oil
  • 1tablespoon of fig balsamic cream
  • vinegar
  • salt & pepper
Instructions
  1. Begin by scoring the rack of pork, season with salt and pepper and place onto pre-heated and oiled saute pan on medium high heat to brown well on both sides.
  2. For the pesto, with the exception of the olive oil, add all ingredients to food processor and pulse until coarsely blended.
  3. Gradually add olive oil and blend until smooth and creamy.
  4. Place rack of pork into baking pan, baste with pesto and continue cooking in pre-heated 350 degree oven for 30 minutes, or until it reaches desired consistency.

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Fennel fritters with greek yogurt dip http://www.thecookingodyssey.com/recipes/fennel-fritters-with-greek-yogurt-dip/ http://www.thecookingodyssey.com/recipes/fennel-fritters-with-greek-yogurt-dip/#comments Tue, 07 Jul 2015 14:23:32 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2295 Fennel fritters with greek yogurt dip – – Croquettes: fennel leaves (, finely chopped), green onion (, finely chopped), flour, water (, as needed), egg, feta cheese (, crumbled), salt & pepper (to taste), olive oil (for frying), Yogurt dip: greek yogurt, fennel, lemon, salt & pepper, Mix all ingredients in a medium bowl. Add…

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Fennel fritters with greek yogurt dip – – Croquettes: fennel leaves (, finely chopped), green onion (, finely chopped), flour, water (, as needed), egg, feta cheese (, crumbled), salt & pepper (to taste), olive oil (for frying), Yogurt dip: greek yogurt, fennel, lemon, salt & pepper, Mix all ingredients in a medium bowl. Add enough water to bind the ingredients.; Heat olive oil in frying pan and drop fritters by the spoonful into hot oil, press slightly and cook until golden brown on both sides.; Remove croquettes to paper towels to drain; Continue with remaining batter until done.; Season yogurt with fennel, salt & pepper to taste and lemon zest, stir well serve with fennel fritters; TIPS & SPECIAL ITEMS: If you cannot find fennel you may substitute dill.; –
Fennel fritters with greek yogurt dip
Servings Prep Time
4persons 5minutes
Cook Time
15minutes
Servings Prep Time
4persons 5minutes
Cook Time
15minutes
Ingredients
Croquettes
  • 1cup fennel leaves, finely chopped
  • 1 green onion, finely chopped
  • 3tablespoons flour
  • water, as needed
  • 1 egg
  • 5 ¼ ounces feta cheese, crumbled
  • salt & pepperto taste
  • olive oilfor frying
Yogurt dip
  • 1cup greek yogurt
  • 2tablespoons fennel
  • Zest of 1 lemon
  • salt & pepper
Instructions
  1. Mix all ingredients in a medium bowl. Add enough water to bind the ingredients.
  2. Heat olive oil in frying pan and drop fritters by the spoonful into hot oil, press slightly and cook until golden brown on both sides.
  3. Remove croquettes to paper towels to drain
  4. Continue with remaining batter until done.
  5. Season yogurt with fennel, salt & pepper to taste and lemon zest, stir well serve with fennel fritters
TIPS & SPECIAL ITEMS
  1. If you cannot find fennel you may substitute dill.

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Pistachio nutella http://www.thecookingodyssey.com/recipes/pistachio-nutella/ http://www.thecookingodyssey.com/recipes/pistachio-nutella/#comments Tue, 07 Jul 2015 14:14:57 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2281 Pistachio nutella – – honey, pistachios, sugar, heavy cream, salt, softened butter, milk chocolate, Add pistachios, honey and sugar to heavy bottomed saucepan over high heat and cook until caramelized. Add heavy cream and salt and stir well. Add mixture to blender and bring a boil. Transfer caramelized pistachios to blender, add butter remaining ingredients…

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Pistachio nutella – – honey, pistachios, sugar, heavy cream, salt, softened butter, milk chocolate, Add pistachios, honey and sugar to heavy bottomed saucepan over high heat and cook until caramelized. Add heavy cream and salt and stir well. Add mixture to blender and bring a boil. Transfer caramelized pistachios to blender, add butter remaining ingredients and blend on high until smooth and creamy.; Transfer to airtight glass jars and store in refrigerator.
; Enjoy!; –
Pistachio nutella
Ingredients
  • 1/3cups honey
  • 2cups pistachios
  • ½cup sugar
  • 6 ½oz heavy cream
  • 1pinch salt
  • 3 ½ tablespoons softened butter
  • 3 ½ounces milk chocolate
Instructions
  1. Add pistachios, honey and sugar to heavy bottomed saucepan over high heat and cook until caramelized. Add heavy cream and salt and stir well. Add mixture to blender and bring a boil. Transfer caramelized pistachios to blender, add butter remaining ingredients and blend on high until smooth and creamy.
  2. Transfer to airtight glass jars and store in refrigerator.
  3. Enjoy!

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Pistachio crusted grouper with quinoa salad http://www.thecookingodyssey.com/recipes/pistachio-crusted-grouper-with-quinoa-salad/ http://www.thecookingodyssey.com/recipes/pistachio-crusted-grouper-with-quinoa-salad/#comments Tue, 07 Jul 2015 14:08:03 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2280 Pistachio crusted grouper with quinoa salad – – For the grouper: grouper filet, pistachios, For the quinoa salad: quinoa, balsamic vinegar, raisins, carrot, onion, chives, mint leaves, olive oil, Bring quinoa to a boil and continue cooking until done. Rinse under cold water and place in serving bowl. ; salt & pepper grouper filet and…

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Pistachio crusted grouper with quinoa salad – – For the grouper: grouper filet, pistachios, For the quinoa salad: quinoa, balsamic vinegar, raisins, carrot, onion, chives, mint leaves, olive oil, Bring quinoa to a boil and continue cooking until done. Rinse under cold water and place in serving bowl. ; salt & pepper grouper filet and coat with ground pistachios. In oven safe saute pan, heat olive oil over medium high heat, add the grouper filet to brown on both sides, remove from burner and finish cooking in pre-heated 400 degree oven for 10 minutes or until fish is done. ; Bring raisins to a boil in medium saucepan with balsamic vinegar for 2-3 minutes; Finely dice the carrot, onion, chives and a few sprigs of fresh mint and add to quinoa along with balsamic raisins.; Stir well, season with salt & pepper and serve with grouper.; –
Pistachio crusted grouper with quinoa salad
Servings Prep Time
2persons 20minutes
Cook Time
30minutes
Servings Prep Time
2persons 20minutes
Cook Time
30minutes
Ingredients
For the grouper
  • 1pound grouper filet
  • 2oz ground pistachios
For the quinoa salad
  • 3 ½ounces quinoa
  • 3 1/3 tablespoons balsamic vinegar
  • 1.75ounces raisins
  • 1 carrot
  • ½ onions
  • ½bunch chives
  • 10fresh mint leaves
  • olive oil
Instructions
  1. Bring quinoa to a boil and continue cooking until done. Rinse under cold water and place in serving bowl.
  2. salt & pepper grouper filet and coat with ground pistachios. In oven safe saute pan, heat olive oil over medium high heat, add the grouper filet to brown on both sides, remove from burner and finish cooking in pre-heated 400 degree oven for 10 minutes or until fish is done.
  3. Bring raisins to a boil in medium saucepan with balsamic vinegar for 2-3 minutes
  4. Finely dice the carrot, onion, chives and a few sprigs of fresh mint and add to quinoa along with balsamic raisins.
  5. Stir well, season with salt & pepper and serve with grouper.

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Oreanthi herbal teas lemon curd cake http://www.thecookingodyssey.com/recipes/oreanthi-herbal-teas-lemon-curd-cake/ http://www.thecookingodyssey.com/recipes/oreanthi-herbal-teas-lemon-curd-cake/#comments Tue, 07 Jul 2015 13:51:06 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2279 Oreanthi herbal teas lemon curd cake – – Lemon curd:: lemon juice, eggs, sugar, cornstarch, unsalted butter (, cubed), Cake:: eggs, sugar, heav, salt, baking powder, flour, Extra Virgin Olive Oil "Band of Chefs", lemon, oreanthi “relax blend” herbal teas, Garnish:: limes, Lemon curd: Begin with bringing the lemon juice to a boil. In the…

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Oreanthi herbal teas lemon curd cake – – Lemon curd:: lemon juice, eggs, sugar, cornstarch, unsalted butter (, cubed), Cake:: eggs, sugar, heav, salt, baking powder, flour, Extra Virgin Olive Oil "Band of Chefs", lemon, oreanthi “relax blend” herbal teas, Garnish:: limes, Lemon curd: Begin with bringing the lemon juice to a boil. In the meantime whisk together the eggs, sugar and the corn starch. Slowly add egg mixture to the lemon juice and bring back to a boil, remove from heat and add to the cubed butter. With a hand blender, blend mixture to a smooth consistency. If you don’t have a hand blender, you can use a whisk. Cover your lemon curd well with plastic wrap, making sure the plastic wrap touches the lemon curd so there is no air, and refrigerate until set.; For the cake: Open 2 bags of oreanthi herbal teas “relax blend” and add to your blender with the flour. Blend on high for about 1 minute or until the tea blend is in powder form with the flour.; In a separate bowl add all other ingredients, including the flower/tea blend and mix well.
Pour into a greased loaf pan and bake at 325 degrees in a pre-heated oven for 30 minutes or until cake tests done with a toothpick.
; Let cake cool in the pan for 10 minutes, then remove to wire rack to cool completely.; Once cake is completely cooled, place on serving plate, top with lemon curd and garnish with lime zest.
; –
Oreanthi herbal teas lemon curd cake
Ingredients
Lemon curd:
  • ¾cup fresh lemon juice
  • 3 eggs
  • 1 ¾cups sugar
  • 1 ½tablespoons cornstarch
  • 2 sticks plus 2 tablespoons unsalted butter, cubed
Cake:
  • 5 eggs
  • 1 1/3 cups + 1 tablespoon sugar
  • ½cup heav
  • Pinch of salt
  • 1teaspoon baking powder
  • 1 ½ cups + 1 tablespoon flour
  • ¼cup Extra Virgin Olive Oil "Band of Chefs"
  • Zest of 2 lemons
  • 2 teabags of oreanthi “relax blend” herbal teas
Garnish:
  • Zest of 2 limes
Instructions
Lemon curd
  1. Begin with bringing the lemon juice to a boil. In the meantime whisk together the eggs, sugar and the corn starch. Slowly add egg mixture to the lemon juice and bring back to a boil, remove from heat and add to the cubed butter. With a hand blender, blend mixture to a smooth consistency. If you don’t have a hand blender, you can use a whisk. Cover your lemon curd well with plastic wrap, making sure the plastic wrap touches the lemon curd so there is no air, and refrigerate until set.
For the cake
  1. Open 2 bags of oreanthi herbal teas “relax blend” and add to your blender with the flour. Blend on high for about 1 minute or until the tea blend is in powder form with the flour.
  2. In a separate bowl add all other ingredients, including the flower/tea blend and mix well. Pour into a greased loaf pan and bake at 325 degrees in a pre-heated oven for 30 minutes or until cake tests done with a toothpick.
  3. Let cake cool in the pan for 10 minutes, then remove to wire rack to cool completely.
  4. Once cake is completely cooled, place on serving plate, top with lemon curd and garnish with lime zest.

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Kokkoras krasatos with hilopites (rooster with greek egg noodles) http://www.thecookingodyssey.com/recipes/kokkoras-krasatos-with-hilopites-rooster-with-greek-egg-noodles/ http://www.thecookingodyssey.com/recipes/kokkoras-krasatos-with-hilopites-rooster-with-greek-egg-noodles/#comments Tue, 07 Jul 2015 11:19:19 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2277 Kokkoras krasatos with hilopites (rooster with greek egg noodles) – – rooster (cut into pieces), yellow onions (, chopped), bayleaves, garlic clove (, chopped), allspice (or 10 pieces whole allspice), pearl onions, balsamic vinegar, tomato paste, red wine, olive oil, salt & pepper, graviera cheese, red pepper flakes (to taste), egg noodles, In large sauce…

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Kokkoras krasatos with hilopites (rooster with greek egg noodles) – – rooster (cut into pieces), yellow onions (, chopped), bayleaves, garlic clove (, chopped), allspice (or 10 pieces whole allspice), pearl onions, balsamic vinegar, tomato paste, red wine, olive oil, salt & pepper, graviera cheese, red pepper flakes (to taste), egg noodles, In large sauce pan or dutch oven, over medium high heat sear rooster pieces in olive oil. Season with salt and pepper, add onions, garlic, bay leaves, all spice, pearl onions, balsamic vinegar and tomato paste. Stir well, add the red wine, stir and cover to cook until the rooster is fork tender.; Cook noodles according to directions.; Drain and add some of the braising liquid from the noodles for flavor.; Stir and transfer to serving platter.; Add rooster and sauce.; Top with a bit more olive oil and grated graviera cheese ,and red pepper flakes if desired.; –
Kokkoras krasatos with hilopites (rooster with greek egg noodles)
Servings Prep Time
4persons 20minutes
Cook Time
90minutes
Servings Prep Time
4persons 20minutes
Cook Time
90minutes
Ingredients
  • 1 roostercut into pieces
  • 2 yellow onions, chopped
  • 2 bayleaves
  • 3 garlic cloves, chopped
  • 2teaspoons ground allspiceor 10 pieces whole allspice
  • 2cups pearl onions
  • ¼cup balsamic vinegar
  • tomato paste
  • 2cups red wine
  • 1/3cup olive oil
  • salt & pepper
  • grated graviera cheese
  • red pepper flakesto taste
  • 1package egg noodles
Instructions
  1. In large sauce pan or dutch oven, over medium high heat sear rooster pieces in olive oil. Season with salt and pepper, add onions, garlic, bay leaves, all spice, pearl onions, balsamic vinegar and tomato paste. Stir well, add the red wine, stir and cover to cook until the rooster is fork tender.
  2. Cook noodles according to directions.
  3. Drain and add some of the braising liquid from the noodles for flavor.
  4. Stir and transfer to serving platter.
  5. Add rooster and sauce.
  6. Top with a bit more olive oil and grated graviera cheese ,and red pepper flakes if desired.

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Skordomakarounes (onion garlic pasta with yogurt sauce) http://www.thecookingodyssey.com/recipes/skorpinomakarounes-onion-garlic-pasta-with-yogurt-sauce/ http://www.thecookingodyssey.com/recipes/skorpinomakarounes-onion-garlic-pasta-with-yogurt-sauce/#comments Tue, 07 Jul 2015 11:02:52 +0000 http://www.thecookingodyssey.com/?post_type=recipe&p=2276 Skorpinomakarounes (onion garlic pasta with yogurt sauce) – – rotini pasta, red onion (, finely chopped), garlic clove (, finely chopped), greek yogurt, olive oil, sugar, salt & pepper (to taste), Cook pasta according to directions.; In large saucepan over medium heat add olive oil, onions, garlic, salt and sugar. Stir well and cook slowly…

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Skorpinomakarounes (onion garlic pasta with yogurt sauce) – – rotini pasta, red onion (, finely chopped), garlic clove (, finely chopped), greek yogurt, olive oil, sugar, salt & pepper (to taste), Cook pasta according to directions.; In large saucepan over medium heat add olive oil, onions, garlic, salt and sugar. Stir well and cook slowly until onions and garlic have become golden brown.; Drain pasta, add yogurt and stir well. ; Season with salt & pepper.; Add to serving bowl and top with onion sauce.; Enjoy!
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Skorpinomakarounes (onion garlic pasta with yogurt sauce)
Servings Prep Time
4persons 5minutes
Cook Time
15minutes
Servings Prep Time
4persons 5minutes
Cook Time
15minutes
Ingredients
  • 1.8oz box rotini pasta
  • 2 red onion, finely chopped
  • 2large garlic cloves, finely chopped
  • 1cup greek yogurt
  • ½cup olive oil
  • Pinch of sugar
  • salt & pepperto taste
Instructions
  1. Cook pasta according to directions.
  2. In large saucepan over medium heat add olive oil, onions, garlic, salt and sugar. Stir well and cook slowly until onions and garlic have become golden brown.
  3. Drain pasta, add yogurt and stir well.
  4. Season with salt & pepper.
  5. Add to serving bowl and top with onion sauce.
  6. Enjoy!

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