Winter Spiced Rizogalo
1 litre full cream milk
2 cups water
2 tablespoons Greek honey
1 vanilla bean split and scraped
3 cardamon pods
2 cinnamon quills
1 pinch rose petals
2 dehydrated orange slices
In a saucepan, add the 1 litre of milk and all the spices and simmer for 15 minutes until all the spices have flavoured the milk.
In a second saucepan, add the rice from the Bake with George Rizogalo packet with the 2 cups of water. Cook on medium heat and stir until water is absorbed into the rice.
Strain the milk into the saucepan with the rice and cook on low heat, stirring continually until cooked.
Add two teaspoons of Greek honey and stir through.
Serve with a sprinkle of cinnamon.
Mushroom and Swiss Burgers withBlack Garlic Aioli
2 tablespoons butter, salted
2 tablespoons Tombazis extra virgin olive oil
1 small brown onion, halved and sliced
250g baby mushrooms, rinsed, dried, and sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon Neolea Smoked Sea Salt
1/2 teaspoon ground black pepper
600g grass fed ground beef
4 cloves garlic, minced
1 teaspoon onion powder
4 Brioche burger buns
4 slices Kefalograviera cheese
4 tablespoons Downvillage black garlic aioli
Add butter and olive oil in a sauté pan over medium heat.
Add the onion, mushrooms, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Sauté for 15 minutes, stirring occasionally.
Prepare the burger patties by combining the ground beef, minced garlic, 1 teaspoon Worcestershire sauce, onion powder, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt in a medium bowl.
Divide the mixture into three equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
Preheat a frying pan or bbq and lightly coated with olive oil to medium-high heat.
Place the patties in the pan and cook for four minutes, then flip and top with a slice Kefalograviera cheese. Cook an additional 3-6 minutes based on desired doneness.
Once cooked, transfer burgers to a plate.
Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
To assemble: Slather bun with one tablespoon black garlic aioli and top with burger patty and mushroom mixture. Serve warm.
Storage: Refrigerate burger patties in an airtight container for up to four days and mushroom/onion mixture for up to five days.
Helena and Vikki’s Thyme Honey Tsoureki
3x 7g packets dried yeast
1/2 cup (125ml) lukewarm milk
2 tbs caster sugar, plus a pinch
2 tbs good quality Foodscross Greek thyme honey plus extra to serve
2 yolks, plus 2 eggs
50g unsalted butter, melted
2 1/4 cups plain flour, plus extra
1 tsp mahlepi (a spice made from cherry seeds, sold at
1 tsp vanilla powder
1 teaspoon Pure Salt from Neolea
Preheat oven to 160°C. Line a large baking tray with
Combine yeast, milk and a pinch of sugar in a small
bowl, set aside for 10 minutes or until foamy.
In a bowl of a stand mixer using a dough hook, combine
yeast mixture, honey, remaining sugar, yolks, 1 egg,
butter and mix on low speed to combine. Add flour,
mahlepi, vanilla powder and salt.
Knead on low speed for 10 minutes or until dough is
smooth and elastic and doesn't stick to the bowl.
Cover the bowl and set aside in a warm place for 1 hour
or until the dough has doubled in size.
Knock back the dough, turn out onto a floured surface
and knead for 2 minutes.
Divide dough into 3 equal parts and roll into smooth
balls. Then start by stretching the dough into 20cm
ropes. Braid the 3 ropes of dough together and pinch
the edges to seal.
Place the tsoureki on the prepared tray and place in a
warm spot to rest for about hour or until dough has
Brush tsoureki with remaining egg and place into the
oven for 30-35 minutes or until golden brown on top
Brush with extra honey and serve warm
Majella’s 4 Ingredient Fruit Cake
1kg mixed fruit - soaked overnight in tea or coffee
2 cups of self raising flour
2 teaspoons Sparoza Orange Zest cooking spice blend
- Simply mix the two cups of Self raising flour and Sparoza Orange Zest cooking spice blend cooking blend with the soaked fruit and cook for 1 hour 15 minutes on 160 degrees.
Feta Cheesecake with Cherry Compote
2 packets Arnott’s butternut snap biscuits (pulse in the food processor until finely crumbed)
100g butter, melted
1 orange, zest
2 tablespoons sesame seeds, dry roasted
680g cream cheese
150ml thickened cream
100g icing sugar
1 teaspoon vanilla extract
Finely grated zest of 2 medium lemons
1kg frozen pitted cherries, defrosted
100g caster sugar
4 whole star anise
4 strips orange skin
4 tablespoon Lazaris kumquat liqueur
Biscuit Base: Place the crumbed biscuits into a bowl and add the sesame seeds, orange zest and melted butter and mix together until well combined.
Press the mixture into the bottom of a prepared 24cm spring form tin. Set aside.
Filling: Whisk cream into soft peaks.
In a food processor add feta, cream cheese, caster sugar and vanilla extract and mix until smooth, add lemon zest.
Remove from bowl and fold cheese mixture into to the whipped cream. Spoon mixture over the biscuit base and give a little shake to level it out.
Place in the fridge to set, overnight is the best.
Place the cherries, sugar, star anise, kumquat liqueur and orange peel in a medium saucepan and place on a medium-high heat. Bring to the boil and simmer for between 10 to 15 minutes, until the sauce has thickened.
The sauce will become thicker as it cools down. Place in a jar until you’re ready to serve with the cheesecake.
Note: if you don’t want to make the cherry compote you can substitute it with our Marmeliza cherry spoon sweet or cherry jam.
Deep-fried stuffed green olives
145g jar x Organic Halkidiki Olives Pitted
145g jar x Organic Kalamata Olives Pitted
50g feta, crumbled
1 tablespoon Marmeliza Fig jam
150 g breadcrumbs
1 tablespoon Sparoza Greek Tyrokafteri Spice Mix
2 organic eggs, beaten
300ml light olive oil, for frying
Mix the feta and Marmeliza fig jam together.
Stuff each olive with mixture with a toothpick or small spoon, completely filling it up.
Wipe the olives clean with kitchen towel.
Place the breadcrumbs in a bowl, stir in the sparoza cheese spice mix.
Put the whisked eggs in another dish.
Roll the olives in breadcrumbs then in egg and in breadcrumbs again, to coat all over. Set aside.
Heat the oil in a pan until almost smoking.
Put in a third of the olives, enough to fit without overcrowding; don't drop them or you risk a splatter.
Fry for 20 seconds, until golden brown, remove and drain on paper towel.
Repeat with the other olives. Serve warm, or at room temperature.
Lemon Coconut Crumble Slice
1 1/4 cup plain flour
1 1/4 cup rolled oats
1/2 cup desiccated coconut
1/4 teaspoon Neolea Citrus Salt
1/2 teaspoon bi-carb soda
1/2 cup brown sugar
175 g melted unsalted butter
1 teaspoon vanilla extract
395 g sweetened condensed milk
1 1/2 tablespoons lemon zest
1/3 cup lemon lemon juice
2 large egg yolks
1 cup rolled oats
1/2 cup desiccated coconut
1/4 teaspoon Neolea Citrus Salt
1/2 cup brown sugar
75 g melted unsalted butter
1 teaspoon vanilla extract
Preheat oven to 170 degrees celsius
Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
In a large bowl, mix together all the dry base ingredients and mix well until combined.
Stir in vanilla and melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
Add the mixture into the prepared baking tin and press down evenly.
Bake for 15 minutes.
Set aside (leave the oven turned on).
In a fresh bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks until well blended.
Pour mixture over base and pour over and spread with a spatula and tap the tin on the bench to make it even.
Mix the crumble mixture in a bowl until combined and crumble evenly over the top of the creamy lemon layer.
Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
Store in an airtight container in the refrigerator.
Ricotta Polenta Thyme Honey Cake
150 g softened butter, plus extra for greasing tin
1 pinch Neolea Vanilla salt
120 g Foodscross thyme honey
Finely grated rind and juice of 3 lemons
6 eggs, separated
400 g firm ricotta
200 g almond meal
180 g fine polenta
2 tsp It's Greek thyme
flaked almonds, for scattering
3 fresh sprigs thyme
330 g caster sugar (1½ cups)
1 pinch Neolea Vanilla salt
8 slices lemon
1 vanilla bean, split, seeds scraped
Greek yoghurt to serve
Preheat oven to 150°C and butter the base of a 26cm diameter cake tin and line it with baking paper.
Beat butter, honey and lemon rind in an electric mixer until light and fluffy (4-5 minutes), scrape down sides of bowl, then add yolks one at a time, beating well between additions.
Whisk eggwhites and a pinch of neolea vanilla salt in an electric mixer to soft peaks, then gradually whisk in 110g sugar and whisk until glossy (1-2 minutes).
Fold into ricotta mixture, then spoon batter into tin, smooth top and scatter with almonds. Bake until golden and a skewer withdraws clean (45-50 minutes).
Remove from oven and pierce all over with a skewer.
Add lemon juice, lemon slices, remaining sugar and 80ml water to a saucepan over medium-high heat until sugar dissolves. Add vanilla bean and seeds, bring to the boil and cook until a light syrup forms (4-5 minutes). Add Foodscross thyme honey into hot syrup and mix through.
Discard vanilla bean, add fresh thyme sprigs and pour half over cake. Chill remaining syrup.
Place syrupy lemon slices on top of the cake and drizzled with remaining syrup.
Once cake has absorbed the syrup, remove from cake tin and place on a cake plate and serve with a dollop of Greek yoghurt and more syrup.
Roots Gin Martini
3 cups ice
60 ml Cointreau
2 dehydrated oranges
squeeze of lime optional
Place ice in each martini glass to chill
Fill a cocktail shaker with ice
Add the Gin
Add the Roots
Shake Shake Shake for 1 minute
Remove the ice out of the glasses
Using a strainer pour the cocktail evenly into each glass
3 organic avocados, ripe
1/2 red onion, finely diced
8 vine ripen cherry tomatoes, diced
Small bunch of coriander, leaves only, chopped
1 jalapeno pepper, seeds removed, chopped
2 limes, juiced
1/4 teaspoon Thalassa Hot Chili
1/4 teaspoon Neolea Smoked Salt
To serve: Tortilla Chips
- Slice the avocados in half, remove the pit, chop
- Place avocado in mortar and pestle and mash, make it as chunky or smooth as you'd like.
- Add the remaining ingredients and stir together.
- Give it a taste test and add a pinch more salt or lime juice if needed.
- Serve the guacamole with tortilla chips.
Neolea Citrus Salt for glass rim
Lime for garnish and for rim
Jalapeno, for garnish, optional
Dehydrated blood orange, for garnish
- Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.
- Strain onto fresh ice in a salt-rimmed glass.
- Garnish with a lime wedge.
Gluten Free Hash Browns
Makes 12, enough for 6 people
6 large desiree potatoes, peeled & grated (usually 1 large potato per person)
1 brown onion, grated
1 egg white, lightly whisked with a fork
2 tablespoons tapioca flour
1 tablespoon Thalassa Barbecue Box spice mix
1/4 teaspoon Neolea Aegean sea salt
1/4 teaspoon ground white pepper
1/4 cup Philippos Delicate Extra Virgin olive oil
Preheat oven to 120C. Line a baking tray with paper towel.
Place grated potato and onions in a colander and press firmly to remove as much liquid as possible.
In a bowl whisk egg white with a fork and add grated potato and grated onion and coat in egg white.
In a separate bowl add tapioca flour, seasoning, salt and pepper to taste, mix well.
Heat a thin layer of olive oil over the base of a large frypan.
Spoon heaped tablespoons of potato mixture into medium to hot oil and spread out to form 6-8cm rounds using the back of a spoon.
Cook until golden and then turn and cook other side until browned and crisp.
Remove hash browns from pan, and place on the baking tray lined with paper towel and place in the preheated oven to keep warm until you're ready to serve.
- Serve with poached eggs, sautéed spinach and any other breakfast favourites.
3 tablespoons olive oil
1 kg premium beef mince
2 brown onions, finely diced
200 g button mushrooms, sliced
2 carrots, diced
300 g peeled and diced pumpkin
ó cup frozen peas
2 garlic cloves, finely chopped
1 tablespoon Thalassa casserole spice mix
1 teaspoon it’s Greek Thyme
1 bay leaves
For the mash
1.8 kg potatoes, peeled chopped
ó cup milk
ó cup cream
50 g salted butter
100 g grated parmesan
1. Heat 2 tablespoons olive oil in a large saucepan.
2. Add finely onions and garlic and sauté until softened.
3. Add the beef cook until browned set aside.
4. Heat another large saucepan and add 1 tablespoon olive oil then add mushrooms and brown.
5. Add carrots and pumpkin and sauté until softened.
6. Add casserole spice mix, bay leaf and thyme and allow pan to simmer and cook, uncovered, for 30 min.
7. Add the vegetables to the beef mix and simmer for another 30 minutes, add peas and cook for another few minutes until peas are soft.
8. Check seasoning and add some salt and pepper as required.
9. To make the mash grab a large saucepan big enough to fit the potatoes, cover the potatoes in cold water and add salt and bring to the boil and cook until tender.
10. Drain well, mash with masher and then add milk, cream and butter, salt and pepper to season. Mix well into potato until smooth.
11. Spoon the meat into ovenproof dishes.
12. Add potato to piping bag and pipe the mash onto the top of the meat filling to cover.
13. Sprinkle parmesan cheese on the top.
14. At this point you can cover the pie and place in the refrigerator.
15. When you’re ready to eat, heat oven to 200C and cook for 25-30 mins, or until the topping is golden and filling is heated through.
Dora’s Grape Molasses Rusks
1 1/2 cups Plain flour
1 1/2 cups arina
Pinch salt from neolea
1/2 cup raw brown sugar
1/4 cup grape molasses from
3/4 light olive oil from Phillipos delicate
2 teaspoons baking powder
3 tbsp. dry milk powder (optional)
1 teaspoon of mahlab (optional)
3/4 cup of water or orange juice
1 large egg
1/2 tbsp orange rind
1/2 cup toasted sesame seeds
1/4 cup sunflower seeds
1/4 cup pepita seeds
Mix flour, wheat flour, dry milk powder, mahlab, salt and baking powder.
Beat egg into water or juice. Add sugar and molasses; combine with dry ingredients until dough is moist but not sticky.
Form 10cm sticks and dip half into the mixture of pepita and sunflower seeds and the other half into sesame seeds.
Bake in a 180C oven for 15 minutes or until puffed up a bit and dry on the outside.
The rusks will firm up as they cool.
Absolutely Delicious Greek moussaka
6 potatoes, peeled and sliced
6 eggplants, sliced
Neolea Extra Virgin Olive Oil for frying potatoes and eggplants
For the meat sauce
750g lamb mince
2 brown onions, diced
2 cloves of garlic, diced
400g tin chopped tomatoes
2 tablespoons tomato paste
1 teaspoon Petimezi Grape Syrup
1 1/2 glasses of Oreinos Helios Red Wine
2 teaspoons It's Greek Oregano, rub between your fingers as you add
2 bay leaf
2 cinnamon sticks
1/4 of a cup Neolea Extra Virgin Olive Oil
For the bechamel sauce
1100 ml full cream milk
1 cup plain flour
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese
Freshly milled Salt Odyssey Sea Salt to taste
To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
Fry the sliced potatoes in 1/2 cup of olive oil. Season with some salt and set them aside when done.
Pat the eggplants dry to remove the excess water and fry in the same pan as the potatoes, add a little more oil if required and cook until nicely coloured. Place the fried eggplants on some paper towel, in order to absorb the oil. Set aside when done.
Prepare the meat sauce for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and garlic and sauté, until softened and slightly coloured.
Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the tomato paste and sauté.
Pour in the red wine to deglaze the meat juices and wait to evaporate.
Add the tinned tomatoes, the Petimezi grape syrup, two cinnamon quills, oregano, 2 bay leaves and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer for about 30 minutes. Set aside when done.
For the béchamel sauce, Heat a large pan and add the flour to it, cook the flour for about 5 minutes and then add the butter over medium heat and whisk continuously to make a paste. Add milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy.
If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream add salt, pepper and most of the grated cheese,
Reserve some cheese to sprinkle on top whisk quickly until well combined, remove from the heat and set aside.
Now it's time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. (20x30cm and 8cm deep). Layer the potatoes first (if you’re using them), then half the eggplants, sprinkle extra oregano on the eggplant.
Pour in all of the meat sauce and spread it out evenly. Add a second layer of potatoes and eggplants, oregano and then top with all of the béchamel sauce and smooth out with a spatula.
Sprinkle with the remaining grated cheese. Preheat you oven at 180C/350F and bake your moussaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces.
Serve the Moussaka with a refreshing salad and enjoy over a glass of wine!
Pickled Rhubarb, Fennel and Roasted Beetroot Salad
2 tablespoons Philippos Extra Virgin Olive Oil
1 teaspoon sesame oil
160 g roasted beetroots, cut in quarters, tinned beetroots can also be used
1 cup frozen or fresh sugar snap peas, trimmed and blanched
1 fennel, thinly sliced
2 cups baby beetroot leaves
3 rhubarb stalks, thinly peeled using a vegetable peeler
1 tablespoon Alabasinis Mount Olympus Honey
125 ml water
1 tablespoon Neolea Citrus Salt
1 tablespoon Salt Odyssey Black Pepper
2 dried red chillies
1/2 tablespoon cloves
3 bay leaves
3 star anise
Pickles to be made one day to two weeks before use.
Rinse and scrub the rhubarb stalks.
Trim the leaves and the thick end. thinly peel the stalks into ribbons using a vegetable peeler and pack into a sterilised jar.
Top with spices and condiments.
In a saucepan, combine water, vinegar, salt and honey. Heat the mixture without boiling, until honey is dissolved. Pour the mixture over the rhubarb and close the lid.
Let the mixture cool to room temperature, then keep in the refrigerator to marinate for 24 hours before serving.
To make the salad dressing, whisk 2 tablespoons of the brine from the rhubarb with the olive oil and sesame oil in a bowl until well combined, taste to season.
Preheat oven to 180°C. Wrap beetroot in foil and bake for 1 hour or until a sharp knife pierces them easily. Remove and cool, then peel and cut into rough pieces.
Remove the rhubarb from the jar. toss the quartered beetroot, rhubarb, sugar snap peas, fennel and baby beetroot leaves with dressing and serve.
Perfect as a meal with smoked trout or as a side dish.
Barbecue Flavoured Popcorn
1/2 cup popcorn kernels
2 tablespoons Organic Ladolea Extra Virgin Olive Oil
1 tablespoon Thalassa Barbecue Spice Blend
In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn Barbecue Spice Blend to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavour and texture.
Honeyed Spiced Walnuts with Greek Salad Parfait
Honeyed Spiced Walnuts
1 tablespoon Neolea Extra Virgin Olive Oil
1/2 tablespoon butter
3 tablespoons FoodsCross Thyme Honey
1 1/2 cups walnuts
1 1/2 teaspoons Sparoza Greek Shephard’s Spice Mix
1/2 cup halved Eriza Pitted Organic Kalamata olives
Heat butter and oil over medium heat in a small pan.
Mix in the honey, walnuts and spices and cook for 5 minutes, stir until nuts are well coated and toasted.
Pour nuts onto a lined baking tray and separate the nuts using a spatula, let them cool for about 5 minutes.
Heat oil in a medium pan over medium-high heat.
Place equal amounts of yogurt into 4 clear tall dishes. Top with equal amounts of cucumber, tomatoes, spicy chickpeas, olives and finish with the honeyed walnuts.
Modern Greek Hot Chips with Herbed Mustard Sauce
500 ml Pomako Extra Virgin Olive oil, for frying
1kg large Sebago potatoes, washed
10 garlic cloves, skin on, crushed
1 tablespoon of It’s Greek Rosemary
Herbed Mustard Sauce
2 egg yolks
1/4 teaspoon Neolea Pure Aegean Sea Salt
1 tablespoon lemon juice
1 1/2 tablespoon Dijon mustard
1 teaspoon hot English mustard
1 cup (250ml) grapeseed oil
1 tablespoon drained then finely sliced Melima caper blossoms
2 tablespoons Sparoza Cooking Blend with spices and orange zest
1 tablespoon each finely chopped fresh chives & parsley
For the mustard sauce, place the yolks, lemon juice and both mustards in a small food processor and whiz to combine. With motor running, gradually add the grapeseed oil in a thin steady stream until emulsified and combined. Transfer to a medium bowl, add the remaining ingredients, season to taste and stir to combine. Set aside.
Half fill a large, high-sided, heavy- based saucepan with oil over high heat. Heat the oil to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Make sure the pan is big enough to allow the oil to rise slightly and bubble when deep-frying.
Meanwhile, cut potatoes into long rough rectangles. Make sure you keep and use the misshapen rounded wedges, too! Carefully add the chips to oil and being mindful of the splattering oil, spread evenly around the pan. Stir carefully to ensure all potatoes have been coated in oil and stir gently so the potatoes settle. Don’t worry if the potatoes are not totally submerged, as long as it’s at the three-quarter level. Fry potatoes, gently stirring occasionally, until the oil temperature returns to 160°C (this will take approximately 15-25 minutes).
Add garlic and continue to cook for a further 4-5 minutes.
If the potatoes look too straight with defined edges this is when you can gently break up a few of the chips to expose a little more surface area for ultimate crispy bits!
Increase the heat to 170°C and fry, stirring gently to prevent potatoes from sticking, for a further 8-15 minutes until golden and crisp. Using a large perforated spoon, remove chips from oil and drain on paper towel. Season to taste.
Scatter with extra parsley leaves and chopped chives. Serve with herbed mustard sauce.
125 ml grape molasses
50 ml water
125 g sugar
100 ml olive oil
2 teaspoons cinnamon
1/2 teaspoon clove
1/4 teaspoon nutmeg
50 ml red wine
500 g plain flour
2 teaspoons baking powder
50 mls orange juice
1/4 tsp baking soda
1. Add the grape molasses, water, sugar, olive oil, cinnamon, cloves, nutmeg and red wine in a bowl and mix until well combined.
2. Sift the baking powder into the flour in another bowl.
3. Mix the baking soda with the orange juice. Add this to the wet mixture.
4. Add 3/4 of the flour to the wet mixture and combine then slowly add flour bit by bit until becomes a soft dough. You may need to add a little more flour until you are able to handle it enough to be able to roll it without it sticking.
5. Line 2 baking trays with baking paper. Shape the biscuits and place on trays.6. Bake in a preheated fan forced oven 170 ° C for 25 minutes approx.
Photograph and Recipe by: The Hellenic Odyssey
Spiced, Double Crumbed Veal
This Mediterranean inspired recipe is so flavoursome it will soon become a family favourite.
6 medium Veal minute steaks
1 cup panko crumbs
1 tablespoon Sparoza Shepherds Spice Mix
1/2 cup plain flour
1/2 teaspoon Neolea Mediterranean Herb Sea Salt
4 eggs, whisked
1/4 cup milk, whisked with the eggs
3 tbsp finely grated parmesan
100 ml extra Oleosophia virgin olive oil
50 g salted butter
- Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.
- Have 3 shallow dishes ready to add the ingredients to start the crumbing.
- In the first dish add the flour and the Neolea Med Herb sea salt and mix until well combined.
- In the second dish add the eggs and milk and whisk together.
- In the third dish add the breadcrumbs, the Sparoza Shepherds Spice Mix and parmesan and combine well.
- Lightly coat veal in flour mixture, shaking off excess, then dip in egg mixture and finally coat in breadcrumbs, pressing crumbs on with fingertips to secure, set aside and repeat with the other 5 pieces of veal.
- To double coat the veal place in the egg mixture again and then press firmly into the crumbs and set aside until you repeat with all of the veal.
- Pour olive oil into a large frying pan until base is covered.
- Heat over medium-high heat.
- Reduce heat to medium.
- Cook 2 pieces of crumbed veal at a time for 2 to 3 minutes each side until golden. Drain on paper towel. Continue until all pieces have been cooked.
- Wipe out the frying pan with paper towel and place back on the heat and add the butter. When the butter starts to bubble and foam squeeze the juice of 2 lemons into the butter and pour over the crumbed veal.
- Serve veal with extra wedges of lemons and a beautiful green salad.
Tip: Prepare the crumbed veal in advance and place in the fridge or the freezer to have on hand when you're a too busy to make fresh.
Roasted Eggplant with Black Garlic, Pine Nuts, and Basil
Black garlic, it has an addictive mellowness and depth of fermented flavour: part balsamic vinegar gummy candy, part licorice allsort. Black garlic starts off as white garlic.
This recipe benefits from being made a few hours before you want to eat it, for the flavours to really absorb and develop.
5 medium eggplants, trimmed (3 pounds)
½ cup olive oil, plus extra to serve
2/3 cup plain yogurt
1 bunch basil, leaves only
20 g pine nuts, toasted
Neolea sea salt
Black Garlic Dressing
1 ½ teaspoons harissa
1 teaspoon pomegranate molasses
2 ½ tablespoons lemon juice
¼ teaspoon dried chilli flakes
½ teaspoon cocoa powder
3 ½ tablespoons extra virgin olive oil
Preheat the oven to 220°C
Cut each eggplant in half lengthwise, and then again widthwise. Cut each section into wedges about 3.5cm wide and 10cm long, place in a large mixing bowl along with the olive oil, 1 tablespoon of salt, and a good grind of black pepper.
Mix well, then spread the eggplants out on two lined baking sheets—you don’t want them to be overcrowded—skin-side down. Roast in the oven for about 40 minutes, until well cooked and golden brown.
Remove from the oven and set aside to cool.
For the dressing: Place all the ingredients in the small bowl of a food processor, along with ¼ teaspoon of salt. Blitz for about 2 minutes, until a very smooth paste is formed.
Place the eggplant in a large mixing bowl. Add the garlic dressing and use your hands to stir very gently: you want the eggplant to be coated without breaking up completely.
Leave for an hour or so, if there is time to spare. Spread the yogurt out on a platter or individual plates and arrange the eggplant wedges on top. Sprinkle over the basil leaves-tearing the large ones as you go—and the pine nuts. Finish with a drizzle of olive oil and serve.
Please note: This recipe benefits from being made a few hours before you want to eat it, for the flavours to really absorb and develop. The roasted eggplant wedges don’t fully keep their shape once they’re tossed in the garlic sauce, so don’t worry if the result is slightly mushier then you’d expect: it’ll be all the better to spoon on top of some toasted sourdough or pita bread.
Photograph by Jonathan Lovekin
Spaghettini, Prawns, Charred Corn, Green Chilli, Black Garlic
"Certain combinations just make sense: garlic, chilli, prawns and basil - and, of course, great olive oil and well-cooked pasta," says Sibley. Sweet, spicy, herbaceous and luxurious - Philipa Sibley - Albert St Food & Wine - Gourmet Traveller Recipe
3 corn cobs, husks and silks removed
4 garlic cloves
3 small hot green chillies
300 ml extra-virgin olive oil
500 gm uncooked prawns, cleaned, chopped into small pieces
20 basil leaves, plus small basil leaves to garnish
Juice of 2-3 lemons
- Put a large saucepan of water on to boil for the pasta, and add 1 tbsp salt.
- Heat a griddle pan or char-grill pan and grill the corn until charred all over (about 12 minutes). Slice the kernels off the cob with a sharp knife.
- Slice the garlic cloves and chillies very thinly and put them in another large saucepan with the extra-virgin olive oil, but don't heat it yet.
- When the first pan of water is boiling, drop in the spaghettini and cook until al dente (4-5 minutes).
- While the pasta is cooking, heat the second pan over medium heat and, when the garlic starts to sizzle, add the prawn meat and stir with a wooden spoon until it is opaque.
- Strain the cooked pasta and add to the other pan, along with a little of the cooking water. Add the basil and corn and toss together well. Add a little more water if the pasta is too dry. Season well with salt and pepper and plenty of lemon juice. Serve on a large platter and garnish with the small basil leaves.
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125g unsalted butter, at room temperature
215g (1 cup) caster sugar
1 tsp vanilla essence
1 tsp aniseed essence
1 tsp vanilla sugar
1/4 tsp finely grated lemon rind
600g (4 cups) self-raising flour
100ml warm milk
1/2 tsp baking powder
1 egg yolk
Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Continue beating until sugar dissolves and mixture is smooth and fluffy. Add the vanilla, aniseed, vanilla sugar and lemon rind and beat until well combined.
Add half the flour and beat while gradually adding 80ml (1/3 cup) of the milk. Use a wooden spoon to stir in the remaining flour and baking powder until the dough is soft and elastic. Shape the dough into a ball and cover with plastic wrap. Set aside for 30 minutes to rest.
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Roll 1 tablespoonful of dough into a 15cm-long log. Shape into a crescent and pinch the ends together to seal. Place on a prepared tray. Repeat with the remaining dough, placing biscuits about 5cm apart on the prepared trays.
Whisk together the egg yolk and the remaining milk in a bowl. Brush biscuits with egg mixture. Bake in oven, swapping the trays halfway through cooking, for 15-20 minutes or until golden brown and cooked through. Remove from oven and set aside to cool to room temperature.