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Loukoumades

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PostSubject: Loukoumades Fri Oct 04, 2013 7:23 am



Loukoumades (Λουκουμάδες)

(makes 30-40)

For the Dough

1 1/2 cups tepid water

1/4 cup sunflower/vegetable oil

1 Tbsp. active dry yeast

1 Tbsp. brown sugar

1 1/2 cups all purpose flour

1/2 cup corn starch

pinch of salt

Syrup
1 cup of honey
2 cups of sugar
1 cup of water

Topping
Ground walnuts
Ground cinnamon

In a pot, add your water and sugar and bring up to a boil. Once aboil reduce to medium and simmer for 10 minutes. Add the honey, stir in and take off the heat. Allow to cool to room temperature.
In another bowl, add the tepid water, sugar and yeast and allow to rise for about 5 minutes. In another bowl, add the flour, corn starch and salt and mix with a fork and set aside.
When the yeast has activated, add your wet ingredients to dry ingredients. Mix with your hands until incorporated into a wet dough. Set aside and allow to rise for about two hours (the dough should be spongy with bubbles).
Pre-heat your a large pot with vegetable oil (or a deep fryer) and you want the oil to reach approx. 325-350F. Set up a frying station of your bowl of Loukoumades batter, a glass with water, a teaspoon and the fryer.
Take a handful of dough in your palm and then squeeze it out onto a waiting spoon that’s been dunked in water, then drop it in the hot oil until golden brown. Fry off in batches until you've fried all your batter.
Now dunk your Loukoumades into the hot syrup and allow them to steep in the syrup a3-4 minutes before removing. Place them on a wire rack with a pan underneath to catch dripping syrup (add back into syrup pot). Repeat until all your Loukoumades are dunked in the syrup.
Plate your Loukoumades and then sprinkle some ground walnuts and ground cinnamon on top and serve warm.
Note: It’s important to not fry your Loukoumades too quickly. This will leave the dough inside to be under cooked and texture-wise, not appealing. Each batch should take 5-6 minuets

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PostSubject: Re: Loukoumades Fri Oct 04, 2013 7:36 am



Riganada (Ριγανάδα)

(serves 4-6)

1 stale or day-old baguette, 1/2 inch slices

4-5 ripe plum tomatoes, thin sliced

1 large clove of garlic

coarse sea salt & fresh ground pepper

extra-virgin Greek olive oil

red wine vinegar

1/2 tsp. dried Greek oregano

1 cup of crumbled Feta cheese

12-15 sun-dried olives (Throumpes), pitted and sliced

Greek Goddess Sauce

1 cup of chopped fresh parsley

2-3 scallions, chopped

1/2 carrot, peeled & grated

1 Tbsp. dried Greek oregano

2-3 Tbsp. of red wine vinegar

1/2 cup extra-virgin olive oil

salt and pepper to taste

grape vine shoots for garnish (you can use ribbons of jarred grape wine leaves or capers)

First up, let’s make the Greek Goddess Sauce by placing the parsley, scallions, carrot, wine vinegar and some coarse sea salt in a food processor and whiz until a paste. Now add a stream of olive oil while the machine is running and stop pouring when you’ve achieved your desired consistency. Add Greek oregano to taste, salt and pepper (more oil or vinegar) and pour into a bowl and reserve.
To make your Riganada, lightly bake the bread slices until just dried and allow to cool. In the meantime, sprinkle coarse sea salt on your tomato slices and allow the tomatoes to rest for 5 minutes. Now place the tomato slices in a bowl with olive oil, wine vinegar, oregano and fresh ground pepper and gently toss with your hands.
Place place 2 overlapping slices of tomato on each slice of bread, pour any juices over and then sprinkle the crumbled feta then top with some olive slices and then a small dollop of Greek goddess sauce. Finally garnish with a grape vine shoot and serve as part of your array of meze or appetizers.




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