a little too sweet for my taste

March 29 [Tue], 2016, 15:51
As well as devouring the old Greek favourites such as Souvlaki or Greek salad during my stay, I came across a wonderful dessert at the restaurant in Fresh Hotel. The pastry used in the dessert was called Kataifi which is like Filo pastry but in vermicelli-like strands. It is often served similar to Baklava,
but I found that a little too sweet for my taste; at Fresh Hotel, they serve it with semolina custard inside, along with red wine poached pears and vanilla ice cream -it was divine. I asked the chef for the recipe which he kindly gave me – then Ada also kindly translated it for me :) Ada also bought me some Kataifi pastry to take it back – I recreated it at home slightly changing the recipe by adding Marsala poached pears and turron ice cream to go with it, it was really lovely.

I’ll post the Kataifi recipe sometime, but I wanted to share another recipe today that uses Esti’s beautiful olive oil. A few years ago, George and Ada bought the traditional olive oil company which was established in 1912, in Kalamata – well-known as the region where the highest quality of Greek extra virgin olive oil is produced. Theirs has quite a distinctive aroma of apples and bitter almonds which I love, and when I tried frozen yoghurt drizzled with extra virgin olive oil and sprinkled with flaky sea salt at a restaurant in Tokyo, I thought their oil would be wonderful for this.

This is barely a recipe and you may be put off by the combination, but believe me, it’s delicious! The lightness of the yoghurt really brings out the flavour of the oil and salt. You can use any extra virgin olive oil, but be sure to use the best you have.

The frozen yoghurt recipe is from David‘s The Perfect Scoop – Heidi also posted the recipe here. Like Heidi noted, I think the simplicity works best – you could add vanilla extract, but I prefer without for this. It’s also important to use good quality, whole milk Greek-style yoghurt which is rich and much creamier than regular yoghurt. (If you can’t find Greek-style yoghurt, you can strain the regular variety as Heidi describes.)
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