{"id":2879,"date":"2012-10-29T15:45:55","date_gmt":"2012-10-29T05:45:55","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2879"},"modified":"2012-10-30T11:50:05","modified_gmt":"2012-10-30T01:50:05","slug":"iliass-greek-glykoness","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=2879","title":{"rendered":"Ilias’s Greek glykoness"},"content":{"rendered":"

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I am somewhat addicted to “Come\u00a0 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.\u00a0 I am picking up the most important words, like “glyko” – dessert, sweets.\u00a0\u00a0 Ilias Katsapouikidis is a purveyor of sweetness.\u00a0 Newish to the Northern Rivers, he has already seduced many of us with his baklavas, pastelli, kourambiedes, and many other Greek sweets.\u00a0 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.<\/p>\n

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PASTELLI – SESAME SLICE – By Ilias Katsapouikidis<\/strong><\/span><\/p>\n

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650g roasted sesame seeds
\n150g roasted almonds
\n2x orange rinds (finely grated) optional ‘adds another complementary flavour’
\n600g local honey<\/p>\n

1. Heat honey in a med – large saucepan to 140-145deg c (max) then
\ntake off the stove
\n2. Add sesame, almonds, orange rind to the saucepan and with a large
\nwooden spoon, stir (with love) to combine evenly
\n3. Scrape out the mixture and distribute evenly onto a large wooden
\nchopping board
\n4. Place baking paper on top of the mix and using a rolling pin, even
\nout the mix to about 1.5cm in height
\n5. Allow to cool for 10-15min max, remove the baking paper and then
\nslice the mix with a sharp knife into diamond shapes about 2-3cm wide
\ntaking care to clean the knife every so often to make smooth cuts.
\n6. Place the pieces into an airtight container where they will keep
\nwell for a couple of months.
\n7. Eat them leisurely as a treat :^)<\/p>\n

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KOURABIEDES – SHORTBREAD ALMOND BISCUITS – By Ilias Katsapouikidis<\/strong><\/span><\/p>\n

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makes 100 biscuits\"\"<\/a><\/p>\n

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1050g plain flour<\/p>\n

10g baking powder<\/p>\n

800g butter (softened)<\/p>\n

265g icing sugar<\/p>\n

12g salt<\/p>\n

3x yolks (optional) adds a more caramel colour & flavour<\/p>\n

130g brandy<\/p>\n

130g toasted almonds (chopped coarsely)<\/p>\n

250g extra icing sugar to coat cookies<\/p>\n

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1. Pre heat oven to 170deg c (conventional oven) then sift the flour<\/p>\n

with the baking powder a few times and set aside<\/p>\n

2. Beat softened butter, icing sugar and salt in a mixer until mixture<\/p>\n

turns a pale yellow colour<\/p>\n

3. Add the yolks and brandy to the butter and mix until incorporated<\/p>\n

4. Empty the butter mixture into a large bowl and sift the<\/p>\n

flour-baking powder into the butter mixture<\/p>\n

5. Knead the mixture lightly by hand (with love) until just combined,<\/p>\n

then add the almonds and knead a little more to distibute them evenly<\/p>\n

(for light, short cookies the mix needs the least amount of kneading<\/p>\n

possible). also the mixture needs to be just dry enough to roll the<\/p>\n

cookies into crescent shapes by hand.<\/p>\n

6. Pinch off small pieces of dough (about 20-25g) and roll them into<\/p>\n

crescent shapes, carefully keeping the aeration in the biscuits and<\/p>\n

then place on cookie trays evenly spaced.<\/p>\n

7. Bake for 20min until the cookies just turn a pale golden colour,<\/p>\n

then remove them from the oven to cool slightly<\/p>\n

8. While the cookies are still warm, place a large sheet of baking<\/p>\n

paper on a bench and sift some icing sugar evenly over the sheet, then<\/p>\n

evenly place the biscuits onto the icing sugar.<\/p>\n

9. Sift another even coat of icing sugar over the top of the cookies<\/p>\n

and allow them to cool fully before placing into airtight container<\/p>\n

where they will keep well for at least a couple of months.<\/p>\n

10. Enjoy these with pleasure :^)<\/p>\n

 <\/p>\n

The cooler the ambient temperature, the easier it is to make these so<\/p>\n

the butter doesn’t stick to your hands while rolling the mixture, you<\/p>\n

could also cool and rest the mix slightly in the fridge before<\/p>\n

rolling;^)<\/p>\n

 <\/p>\n

Efcharisto poli<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  I am somewhat addicted to “Come\u00a0 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.\u00a0 I am picking up the most important words, like “glyko” – dessert, sweets.\u00a0\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,1],"tags":[295,293,296,294,297],"class_list":["post-2879","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","category-uncategorized","tag-almonds","tag-greek","tag-honey","tag-sesame","tag-shortbread"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2879"}],"version-history":[{"count":11,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2879\/revisions"}],"predecessor-version":[{"id":2894,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2879\/revisions\/2894"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}