Also known as Greek Syrup Cake

1/2 pound butter or margarine
6 eggs
1 cup sugar
1 cup flour
1 cup farina*
1 1/2 teaspoons vanilla extract
Zest of one lemon, finely grated
1 teaspoon baking powder
1 cup roasted slivered almonds

2 1/2 cups sugar
2 cups water
1 tablespoon lemon juice

Preheat oven to 350°.

Beat butter or margarine with an electric mixer. Add eggs and sugar. Beat for 4 to 5 minutes.

Mix flour and farina and add to mixture. Add vanilla extract, lemon zest, and baking powder.

Pour batter into a 10×14 pan and bake for 45 minutes at 350° in oven or until golden brown.

Remove ravani from oven and immediately cut it into strips of two inches in width.

Boil sugar, water and lemon juice for 5 minutes to make the syrup.

Pour cooled syrup all over hot ravani. Cover ravani with a towel and let it stay overnight.

When ready to serve, cut ravani into diamond shapes and decorate with roasted slivered almonds.

*Farina can be substituted with Cream of Wheat cereal or Semolina flour
**Ravani can also be spelled Revani

Proctor Silex 5-Speed Hand Mixer, White

Baklava Roll-Ups

Butter-flavored cooking spray
1/4 cup raw almonds
1/2 cup pistachios
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/4 cup honey, divided
12 sheets phyllo dough

Preheat oven to 325°F. Spray a cookie sheet with butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.

Drizzle with 2 tablespoons honey. Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top. Seam-side down, cut crossways into 5 sections.

Transfer to baking sheet, seam side down. Spray with butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes.

Remove from oven, drizzle with 2 tablespoons honey and serve.

Cuisinart Mini Prep Plus Food Processor


>5 eggs + 5 yolks
1 cup sugar
1 tablespoon vanilla
1 cup farina (Pillsbury)
2 qt. milk
1 lb. sweet butter
1 lb. fillo

Preheat oven to 350anddeg;

Beat eggs and sugar at high speed for about 15 minutes, add vanilla and farina; beat for 5 more minutes.

In an 8 qt. pot, heat milk and 3/4 stick butter. When milk is ready to bubble, add in egg mixture and keep stirring until it thickens then turn stove off and prepare the fillo.

Melt remaining butter.

Butter bottom of a 12×18 pan and place 1/2 the fillo in pan buttering each layer. Pour mixture into pan and place the remaining fillo on top on the mixture buttering each sheet; cut into triangle shapes. Butter top layer of fillo.

Bake for 45-60 minutes

While galaktoboureko is baking prepare the syrup:

3 cups sugar
3 cups water
1 stick cinnamon
1/2 lemon

Put all ingredients into pot and boil for about 10 minutes.

Let syrup cool before pouring over cooked galaktoboureko; Let set for 20 minutes and serve.

Update International 8 Qt Induction Ready Stainless Steel Stock Pot w/Cover

California Quinoa

1 tablespoon olive oil
1 cup quinoa, rinsed and well drained
2 cloves garlic, minced
1 medium zucchini, chopped
2 cups water
3/4 cup garbanzo beans or chickpeas, rinsed and drained
1 medium tomato, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Greek olives
2 tablespoons minced fresh basil
1/4 teaspoon pepper

In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Stir in remaining ingredients; heat through

Servings: 4

Cooking with Basil

Cooking with Basil

Feta Cheese

Feta is one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislation’s and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’.

To create traditional feta, 30 percent goat’s milk is mixed with sheep’s milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well. The firmness, texture and flavor differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavor. Peloponnese feta is dryer in texture, full flavored and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavor and aroma of feta.

On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavor of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.

Source: Cheese.com
Recipes using Feta Cheese

VonShef Cheese Tray and Dipping Accessories with Slate Tray for Cheese with Knives and Dishes

Greek Pasta Bake

1 package (12 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green bell pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Cook pasta according to package directions; drain.

In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.

Yield: 8 servings.

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