Sunday, July 22, 2012

Real Koupes

We had arranged to have dinner with friends at their house and I agreed to make something Cypriot, so I decided Koupes would be worthwhile testing on us. Our friends really loved them served as an appetiser with lots of lemon juice and so there were none to take home. I made more for us the very next day.

The Italians do a snack called aranacini. The Greeks do a similar snack called Koupes using cracked wheat instead of rice. Mum would make this during lent when we were supposed to avoid meat and she used a cooked mushroom filling.
Ingredients:
3 cups water
2 cups cracked wheat
2 teaspoons of baking powder
1/2 cup plain flour
4 tablespoons olive oil
1 tablespoon chopped parsley
Method:

  1. Soak the wheat in water and let it sit for 2 hours.
  2. The mix all the ingredients together. I added oregano, salt and some curry powder to the wheat mix.
  3. Make the mixture into balls and fill each ball with any mince filling or a cooked mushroom filling.
  4. Deep fry or bake the balls until brown and serve with lemon!
  5. You'll get about 12 hand sized Koupes with this recipe. 
As you can see, I shallow fried these and kept turned them with two forks.
 Because of the oil, I drained these twice before serving them.


Sunday, July 15, 2012

Aussie classic American-style pancakes

We normally make pancakes on a Sunday morning using the Commonsense Cookery Book recipe - 1 c flour, 1 egg, 1 pinch salt and 1 1/4 c milk.

This morning DH decided to make Classic American-style pancakes from David Herbert's recipes in yesterday's The Weekend Australian Magazine (page 30).
The main changes he made to the recipe is skipped adding  the melted butter, only added 1 T sugar, added 1 egg only and substituted wholemeal flour for plain flour. And he usually added bananas to the mixture - my favourite. He added bananas for this version.
Ingredients:
1 c plain flour
1 t baking powder
2 T caster sugar
2 eggs lightly beaten
3/4 c milk
20g butter melted (plus extra to grease pan)
Method:
  1. Sift flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre.
  2. In a separate bowl, combine beaten eggs, milk and melted butter.
  3. Pour wet ingredients into the centre of the dry ingredients and mix until smooth batter forms, adding extra milk if needed.
  4. Let batter stand for 10 mins.
  5. Head a non-stick frying pan over a medium heat.
  6. Lightly grease pan with butter,.
  7. Ladel batter into pan and cook for about 1 minute or until bubbles appear on the pancake and the underside is golden.
  8. Using a spatula, flip pancake and cook for a further 45 - 60 seconds before turning out.
Makes 6 - 8.

They were definitely heavier than the Commonsense Cookbook recipe. DH liked this recipe.

Saturday, July 7, 2012

Baklava for kitchen tea

Here is the recipe for baklava filling. I've made baklava fingers the hard way. Today my Godmother told me her way of doing them so this is what I'm showing you now.
This is how I've prepared it for a kitchen tea. This presentation can also be used for high tea.
I've used a slice tray, ground the almonds in a coffee grinder and added sugar and cinnamon to the almond filling.
Using unsalted butter, I tried using the pastry landscape oriented.
Below is how landscape was difficult to fold consistently.
So I swapped the orientation to portrait and that worked out better.
Portrait was also how they fit into the pre-greased slice slides.
Here they are, cut and butter glazed before cooking.
This is how they look for the kitchen tea. 
The pastry is brown and the fingers were bathed in syrup in the tray and once they cooled, I placed them into paper.
Now my Godmother told me that Greeks from Greece use a walnut filling and Greeks from Cyprus use an almond filling. What do you use or prefer to use?