Sfakianopites are small cheese pies from the beautiful, mountainous region of Sfakia in south-west Crete—another ouzo-based meze. 600g (20 oz) plain flour 2 tbsp olive oil salt 1 cup of water 500g (18 oz) myzithra or romana cheese 2 tbsp ouzo In a large bowl, mix the flour, oil, slat, water and ouzo to make a soft dough. Roll it to a ½ cm (¼ in) thick and user a small saucer (or 12cm (5 in) diameter cutter) to cut…
This recipe is from a wonderful book by Isabel Allende, Aphrodite: A Memoir of the Senses, and is intended as foreplay to a more substantial meal… It uses Pisco, the national drink of both Allende’s birthplace Peru and her native Chile. 100g (4 oz) cream cheese 2 tbsp butter 2 tbsp cream ½ tsp ground pimiento or paprika 1 tbsp lemon juice Salt and pepper to taste 4 thin slices ham or turkey 1 tbsp pisco Combine the cheese, butter,…
If you like Sambuca like I like Sambuca (which is a lot, by the way) and you want something with a little extra to spread on your toast, this is just the thing. Makes 5 half-pint jars. 1 kg (2 ¼ lb) fresh blueberries, crushed 1 tsp lemon zest 125ml (½ cup) water 350g (12 oz) sugar 1 box light fruit pectin 50 coffee beans per jar 125ml (½ cup) white Sambuca Mix a third of the sugar and the…
These alfajores are a South American speciality, particularly popular in Argentina and Uruguay, but found throughout the continent, and often sold in ‘white’ and ‘black’ versions, coated in chocolate. This version doesn’t include the chocolate—but feel free to add your own. 6 tbsp butter, softened 80ml (1/3 cup) cornflour 150g (5 ½ oz) plain flour ¼ tsp baking powder 1/8 tsp salt 175g (6 oz) sugar 2 large egg yolks ¼ tsp vanilla 100g (4 oz) dulce de leche icing…
Gravlax was originally made in the middle ages by Nordic fishermen who would pack the salmon in salt and lightly fermenting it by burying it on a sandy beach above the high-water mark. You can replicate such genius with a little patience and your choice of spirit. Aquavit, brandy, gin, vodka (including flavoured ones) and Pernod all work well. 1 (1.2-1.8kg / 3-4lb) salmon 3 tbsp salt 2 tbsp sugar 1 tsp freshly ground black pepper 1 large handful fresh…
Advocaat (or advokatt) is a rich and creamy liqueur made from eggs, sugar and brandy, named for the lawyers of the Netherlands who first took it to their hearts and gullets. Its creamy consistency makes it a great base for plucky puddings like this syllabub. 2 heaped tbsp ginger marmalade 250ml (½ pint) double cream 1 or 2 large pieces of ginger, chopped 4 tbsp Advocaat Blend the Advocaat and marmalade, in a machine if possible, but otherwise by whisking…
Alexandre Marnier-Lapostolle liked cognac so much, he moved there and started blending it with Caribbean Citrus bigaradia oranges, considered quite the thing in 1880. The result was Grand Marnier. 55g (2 oz) dark chocolate 55g (2 oz) milk chocolate 2 eggs 110g (4 oz) butter 175g (6 oz) granulated sugar 150g (5 oz) flour ½ tsp baking powder ¼ tsp salt 55g (2 oz) pecans, chopped 1 tsp vanilla 2 tbsp Grand Marnier For the frosting 55g (2 oz) milk…
Dakos me Ouzo are a meze speciality from Crete, similar to bruschetta. This recipe uses the traditional feta cheese as it’s usually easier to find, but if you can find the harder myzithra cheese, that works even better. 8 small slices of toast 1 large ripe tomato, peeled and finely chopped 65ml (¼ cup) of olive oil 1 tbsp oregano 225g (8 oz) feta cheese, grated 125ml (½ cup) ouzo Mix the tomato, olive oil, oregano and a dash of…
“How do you know when a Frenchman has been round your house? The bin’s are empty, and the dog’s pregnant.” It was a Frenchman who told me that, and he did so after we’d consumed a large quantity of his family’s home-made pastis. Nothing quite like it for firing the blood. 3 tbsp butter 450g (1 lb) fresh shrimp, peeled 1 fennel bulb, chopped 250g (9 oz) double cream 1 small red pepper, chopped 3 tbsp pastis Heat a third…
One of Lord Bone’s favourites this. “Drinking Calvados while cooking is optional,” he says, but we suspect it’s not exactly frowned on. Serves 2. 2 mackerel, cleaned and heads removed 30g (1 oz) butter 3 large spring onions, chopped grated rind of ½ lemon 50g (1 ¾ oz) white breadcrumbs 1 tbsp fresh parsley, chopped 1 medium Bramley apple, cored and finely chopped or mashed oil 2 tbsp calvados Pre-heat oven to 190C/375F/Gas Mark 5. Wash and dry the mackerel….