‘Diples’ is on of the most typical Christmas desserts in Greece together with ‘kourampiedes‘ and ‘melomakarona‘. I found out recently that in some regions like Kalamata, it’s made throughout the whole year and it’s the typical treat in weddings. ‘My mom made 500 dimples for my brother’s wedding!’, told me my friend from Kalamata, Sophia. The number should be totally true (Greeks+weddings=lots of food!) This dessert is just great in its simplicity. Again, like most Greek food. Even though it looks pretty sophisticated and hard to make it really isn’t. It combines basic ingredients to be found in all Greek kitchens. Honey, walnuts, cinnamon, flour. You eat it with your hands, it always helps to maximize delight as one more sense adds in the experience!
- 2 eggs
- 230gr. flour
- 1tsp. baking powder
- 130gr. orange juice
- 130gr. vegetable oil
- 400gr. vegetable oil for frying
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So I always wonder how the winter is going for everyone – we’re going to be up to 58 tomorrow but I’m bummed because it’s supposed to rain. But it was supposed to snow, so we’re lucky for this heat wave. Then down to 15 degrees by the end of the week.
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Vinegar is having a moment right now, bolstered by the rising popularity of experimental pickling, increasingly sour drinks, and infused dressings. Perhaps it’s the natural reaction to being saturated in sweetness from morning to night, a palate cleanser in between sugary snacks and unbalanced entrees, that’s driving the trend. Whatever the case may be, it’s hardly an innovative thought; early American pioneers were hip to the vinegar hype way before it was cool.
Imagine those cold, dark days, before refrigeration was even a wild dream, when seasonal fruits were far from reach but demands for dessert were still as urgent as ever. Reach into the cupboard and pull out the first viable flavoring agent, and undoubtedly, you’d find a bottle of good old white vinegar in your hand. Blended into a simple, creamy custard and set inside a golden brown crust, classic vinegar pie is a study in careful contrasts…
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Dreamy mouhalabiyeh, a creamy and aromatic pudding flavored with orange blossom, rose, pistachios, and honey. This was one of my favorite desserts as a child and it always brings back festive memories. Such as many Levantine sweets native to Palestine, Lebanon, Syria, and Turkey, this custard-like pudding is characterized by the combination of dairy and orange and rose extracts. The pistachios are another component to the recipe rather than simply a topping. And the final result is absolutely lush. I find that this is a great dessert to make ahead of a dinner party – and one sure to make an impression.
INGREDIENTS/ SERVES 4
4 cups milk
1/3 cup fresh cream (heavy whipping cream) or more milk
1/2 cup sugar
5 tablespoons cornstarch
1 tablespoon rose water
1 tablespoon orange blossom water
honey, for topping
pistachios, chopped, for topping
Simmer 4 cups of milk and sugar in a…
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What is better than pancakes? – Pancake muffins!
I love preparing cupcakes and muffins because they’re smaller versions of cakes and pies that I would usually make, and pretty easy to share with friends and family. At least once a week I prepare a different batch of cupcakes, and bring them with me to pubs where I meet with friends. If not in pubs, we as friends usually organize pancake parties where we meet, watch TV shows or movies, and eat pancakes. That’s when I got the idea to make pancake muffins with chocolate chips and blueberries, and Nutella was a no-brainer, so I covered them in Nutella.
If you love pancakes, and haven’t tried pancake muffins so far, you should start mixing the batter and turn on the oven!
Follow me on Facebook – Recipes by chefkreso
Enjoy & happy cooking!
Preparation: 25 min
Cook time: 25 min
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Even though this is a classic dish, much loved by seemingly everyone in the food industry, I had never tasted Chicken Parm until last night. Based on its appearance alone, never was I tempted to order it in restaurants. Seeing plates of breaded chicken swimming in tomato sauce flying past our table did little to pique my interest in trying it.
The other day, when a Chicken Parm recipe showed up in my news feed I actually took the time to read it. And, the video included in the link made it look so easy, it seemed the perfect dish to serve to friends last night.
Be warned, it will take the full 1 hour and 40 minutes, but the sauce and breading can be done before hand. So, if you want to spend time with your guests, instead of hiding behind your stove, make the sauce and…
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