Loukomades or Loukoumathes, its a kind of deepfried dough pastry made with a dough prepared with all purpose flour, egg and generous amount of baking powder, later this fried puffs are soaked in a sugar syrup or drizzled with honey and cinnamon which sometimes served, sprinkled with sesame seeds or almond flakes...In Greece, this loukoumades are commonly spiced with clove and cinnamon in a honey syrp and then sprinkled lightly with powdered sugar, this honey puffs are usually made during the New year's eve to celebrate the name day of St Barbara also the Greek Jewish community prepare this small deep fried honeyed puffs at Hanukkah..Easy puffs to enjoy for evening snacks and the honey syrup served along with the puffs turn out this puffs more tastier than the sugar syrup..Needless to say we really enjoyed exploring this Greek cuisine,we loved it...Sending this honey puffs to AWED-Greek guest hosted by CL,event by DK...


2cups All purpose flour
3tsps Baking powder
4tbsp Sugar
4tbsps Oil
3/4cup Milk
1no Egg
Oil
Honey for drizzling
Few pinches of Cinnamon powder
Almond flakes

Stiff the flour with baking powder in a bowl, add the sugar,oil, milk, egg and mix everything as smooth batter with a wooden spoon..Heat the oil for deep frying ,when the oil is hot, drop the batter by a small teaspoon and fry until golden...keep a small bowl of water aside to dip ur finger before pushing the batter into the oil,its avoids the batter from sticking.. Drain the fried puffs in paper towel...

While serving drizzle the puffs with honey, springle few almond flakes and pinch of cinnamon..serve immediately..Enjoy warm...

Revani, the Greek semolina cake with syrup is quite a popular cake in Greece which is always available in Greek pastry shops, this cake is prepared almost with a combination of flour and semolina and soaked in sugar syrup prepared with lemon juice...In some areas of Greece,this cake is prepared with walnuts ,almonds or rice also instead of butter some may go for oil..This cake tastes really very light and its a delightful dessert to enjoy after a fantastic lunch, a perfect snack with a cup of coffee...I really enjoyed making this quick,easy and delicious cake and each and everyone at home relished each spoon of this syrupy semolina cake...I have prepared a simple version of revani, but u can definitely decrease the quantity of semolina by adding almond powder or vice versa...Am sending this delicious Greek semolina cake to AWED-Greek guest hosted by CL, event by DK & to Champa's Bake Off Event..


2cups Semolina (fine grind)
1+1/2cup All purpose flour
2tsp Baking powder
1tsp Baking soda
1cup Sugar
1cup Butter (softened)
6nos Eggs (separated)
1cup Whole milk
1tbsp Orange peel (grated)
2tbsp Water

For Syrup:
2cups Sugar
3cups Water
2tbsp Lemon juice

Preheat the oven to 350F..Mix the flour along with semolina, baking powder, baking soda...Beat together the egg yolks, sugar and grated orange peel until its turns light and creamy..add the flour mixture and milk and beat everything until they get completely blended...Whip the egg whites with a pinch of salt to stiff peak stage and with a wooden spooon stir carefully the batter until they get thoroughly well mixed..Meanwhile combine the sugar and water given for making syrup in a saucepan and stir until the sugar get dissolves, boil for few minutes and finally add the lemon juice and put off the stove..


Pour the cake butter in a greased and floured baking rectangular pan and bake the cake for 30minutes in middle rack, once the cake get baked, allow the cake to cool a bit...Pour the luke warm syrup over the cake,evenly and carefully starting at the outside edges..Allow to cool completely before cutting into small squares or diamond shaped pieces...

Enjoy!!

Galaktoboureka, delicious Greek dessert prepared by making a custard with fine semolina, eggs and sugar flavoured either with lemon or orange in phyllo...Its may be made in pan or with phyllo layered on top or else rolled into individual for long servings...This phyllo pastry looks similar like French dessert called Mille-feuille,phyllo sheets baked with custard and finally this pastry is soaked with lemon flavoured or orange flavored clear syrup with sugar..The name galaktoboureko comes from the word milk in greek and bourek is the Turkish origin word burek for pies which means the milk pie or custard pie...Its a real treat to enjoy while snack time with coffee or tea time or else as dessert after lunch...I enjoyed making and everyone at home relished each and every spoon of this custard filled phyllo pastry, obviously this pastry goes directly to AWED-Greek guest hosted by CL, event by DK, also this delicious pastry goes to Champa's Bake Off Event...


6nos Eggs
1cup Sugar
1cup Semolina (finely grind)
1/2tsp Lemon peel (grated)
1tsp Lemon juice
6cups Milk
1/4cup Melted butter
10sheet Phyllo sheets

For Syrup:
1cup Sugar
1cup Water
2tbsp Lemon juice
1tbsp Lemon peel(grated)

Make the syrup:
Bring the sugar, water to boil in medium heat, add the lemon peel and cook everything simmer for 10 minutes, remove from the heat and add the lemon juice,set aside and let them cool..

For Filling:
Beat the eggs with sugar until it turns creamy and smooth, add the semolina, lemon juice and grated lemon peel and beat for few minutes...Continue beating and add the milk and 2tbsp melted butter...beat for another few minutes until the mixture turns light and fluffy..


Preheat the oven to 350F and pour the filling into a pot and heat the pot over the stove top in medium flame..stir until the filling mixture turns thick..remove from the heat and keep aside..

Brush a rectangular baking pan with melted butter, take the 5sheets from the phyllo dough...Lay one sheet of phyllo on the bottom of the pan, brush the phyllo on the bottom of the pan with butter. Lay another sheet over the first, brush with butter, and continue until half the phyllo sheets have been used.Give the custard a quick whisk and spoon over the bottom layer of phyllo sheets, spreading evenly so it covers the bottom out to the sides with no gaps and no air bubbles.

Using the remaining phyllo sheets, place them one at a time on top of the filling, extending out the side opposite the bottom sheets. Brush each with butter, then one at a time, fold in the extending pieces butter the tops. When all the phyllo has been folded in and corners folded in, brush the top with butter.

Cut the galaktoboureko into serving-sized pieces using a very sharp knife to cut all the way through to the bottom. The phyllo and custard filling are delicate so cut with care.Bake for 30minutes in the middle rack of the oven.Remove from the oven and pour the cooled syrup evenly over the hot pastry. Set aside and allow to cool and absorb the syrup..

Enjoy!!

If u really want to make out some quick salad with simple ingredients, else if u have bought some beets and u dunno wat to make out u should definitely try out this easy,simple, quick and refreshing greek salad with beets and minced garlic..This salad can be prepared within few minutes and this salad can be served cold, a prefect salad for hot summer and suits prefect for chilled evening dinner when they are served along with some warm soup....We enjoyed having this salad...Greek Cuisine is completely a new cuisine which am finally learning rite now and thanks to CL for choosing Greek cuisine as this month's AWED theme..Its really a great opportunity to learn and enjoy foods from other cuisine, no doubt my family is really enjoying my recent greek culinary adventure...Obivously this pantzaria salata goes directly to CL's inbox as she is hosting this month's AWED-Greek,started by DK and to Usha's Healthy Inspirations Event - Salads..


2nos Beets (cooked&sliced)
2nos Garlic cloves (minced)
2tbsp Olive oil
2tbsp Red wine vinegar
Salt
Pepper powder

Take the sliced beets along with minced garlic cloves, meanwhile make a sauce with olive oil, vinegar, salt and pepper powder..

Toss the beets and garlic with this olive oil dressing and leave them in fridge covered for few hours before serving...Enjoy this refreshing salad!!