I am somewhat addicted to “Come  Dine with me – Greece” on SBS, partly to see what real modern, urban Greeks cook, which has little to do with our Mediterranean fantasies, partly because I just love the sound of the language.  I am picking up the most important words, like “glyko” – dessert, sweets.   Ilias Katsapouikidis is a purveyor of sweetness.  Newish to the Northern Rivers, he has already seduced many of us with his baklavas, pastelli, kourambiedes, and many other Greek sweets.  He has had an eventful journey from his Northern Greek birthplace, and this Monday he talks about his first home, his family, their cooking, his journey and of course his sweet temptations.

 

 

 

 

PASTELLI – SESAME SLICE – By Ilias Katsapouikidis

 

650g roasted sesame seeds
150g roasted almonds
2x orange rinds (finely grated) optional ‘adds another complementary flavour’
600g local honey

1. Heat honey in a med – large saucepan to 140-145deg c (max) then
take off the stove
2. Add sesame, almonds, orange rind to the saucepan and with a large
wooden spoon, stir (with love) to combine evenly
3. Scrape out the mixture and distribute evenly onto a large wooden
chopping board
4. Place baking paper on top of the mix and using a rolling pin, even
out the mix to about 1.5cm in height
5. Allow to cool for 10-15min max, remove the baking paper and then
slice the mix with a sharp knife into diamond shapes about 2-3cm wide
taking care to clean the knife every so often to make smooth cuts.
6. Place the pieces into an airtight container where they will keep
well for a couple of months.
7. Eat them leisurely as a treat :^)

 

KOURABIEDES – SHORTBREAD ALMOND BISCUITS – By Ilias Katsapouikidis

 

makes 100 biscuits

 

1050g plain flour

10g baking powder

800g butter (softened)

265g icing sugar

12g salt

3x yolks (optional) adds a more caramel colour & flavour

130g brandy

130g toasted almonds (chopped coarsely)

250g extra icing sugar to coat cookies

 

1. Pre heat oven to 170deg c (conventional oven) then sift the flour

with the baking powder a few times and set aside

2. Beat softened butter, icing sugar and salt in a mixer until mixture

turns a pale yellow colour

3. Add the yolks and brandy to the butter and mix until incorporated

4. Empty the butter mixture into a large bowl and sift the

flour-baking powder into the butter mixture

5. Knead the mixture lightly by hand (with love) until just combined,

then add the almonds and knead a little more to distibute them evenly

(for light, short cookies the mix needs the least amount of kneading

possible). also the mixture needs to be just dry enough to roll the

cookies into crescent shapes by hand.

6. Pinch off small pieces of dough (about 20-25g) and roll them into

crescent shapes, carefully keeping the aeration in the biscuits and

then place on cookie trays evenly spaced.

7. Bake for 20min until the cookies just turn a pale golden colour,

then remove them from the oven to cool slightly

8. While the cookies are still warm, place a large sheet of baking

paper on a bench and sift some icing sugar evenly over the sheet, then

evenly place the biscuits onto the icing sugar.

9. Sift another even coat of icing sugar over the top of the cookies

and allow them to cool fully before placing into airtight container

where they will keep well for at least a couple of months.

10. Enjoy these with pleasure :^)

 

The cooler the ambient temperature, the easier it is to make these so

the butter doesn’t stick to your hands while rolling the mixture, you

could also cool and rest the mix slightly in the fridge before

rolling;^)

 

Efcharisto poli