Tiramisu

Ingredients

3/4 cup espresso
8 tsp cognac
4 egg yolks
2-1/2 oz sugar
1 vanilla pod
16 oz mascarpone
5 oz sponge fingers
Cocoa powder for dusting

Method

  1. Mix the espresso with the cognac.
  2. Beat the egg yolks and sugar until thick and creamy.
  3. Slit open the vanilla pod and scrape the seeds into the egg mixture. Stir in the mascarpone, a spoonful at a time.
  4. Line a square dish with half of the sponge fingers and sprinkle with half of the espresso.
  5. Spread half of the mascarpone on top, then add the rest of the sponge fingers, sprinkle with the rest of the espresso and cover with the remaining mascarpone cream.
  6. Cover with clingfilm and put into the refrigerator for at least 2 hours. Dust thickly with cocoa before serving.

Makes 4 servings.

Source: Mediterranean Cuisine

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Mediterranean-style Almond Coil Cake

Ingredients

2 cups (250 g) finely ground almonds
2/3 cup (100 g) confectioners’ (icing) sugar + 2 tablespoons extra, to dust
1 large egg white, lightly beaten
1/4 teaspoon almond extract (essence)
1 tablespoon orange-flower or rose water
9 sheets phyllo pastry
1/4 cup (60 g) clarified butter
1 large egg yolk beaten with 1 tablespoon water
1/2 teaspoon ground cinnamon, to dust

Method

  1. Preheat the oven to 350°F (180°C).
  2. Line an 8-inch springform pan with parchment paper.
  3. Mix the almonds and confectioners’ sugar in a large bowl.
  4. Mix in the egg white, almond extract, and orange-flower water to make a pliable paste. Cut into 3 even pieces.
  5. Roll out one piece into a sausage about 18-inches long and 1/2-inch thick. Repeat with the remaining two pieces.
  6. Lay out a sheet of phyllo pastry and brush with butter. Top with a second sheet and brush with butter Repeat with a third sheet.
  7. Place one almond roll 2 inches in from the edge, fold the pastry over, and roll to the end. Brush with butter. Form a coil and place in the center of the prepared pan.
  8. Form two more phyllo rolls and complete the coil in the pan. Brush with the egg yolk mixture.
  9. Bake for 30 minutes.
  10. Turn out onto a baking sheet. Discard the paper and bake for 10-15 minutes until golden.
  11. Dust the center with the confectioners’ sugar and the edges with cinnamon.
  12. Serve warm.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

Vegetarian Zucchini Moussaka

Ingredients

5 zucchini, sliced thinly lengthwise
1/3 cup extra-virgin olive oil
1 onion, chopped
2 red bell peppers, seeded, cored, and thinly sliced
1 clove garlic, finely chopped
1 (14-ounce) can tomatoes,with juice
2 tablespoons tomato paste
2 tablespoons finely chopped fresh mint
5 ounces Gruyere, thinly sliced
1/3 cup all-purpose (plain) flour
2 cups plain yogurt
2 large eggs
1-1/2 cups freshly grated Parmesan

Method

  1. Preheat the oven to 350°F (180°C).
  2. Butter a large baking dish or 4-6 individual baking dishes.
  3. Fry the zucchini in batches in the oil in a large, deep frying pan until lightly browned, 5-7 minutes per batch. Drain on paper towels.
  4. Add the onion, bell peppers, and garlic to the same pan. Saute over medium heat until the onions have softened, about 5 minutes.
  5. Stir in the tomatoes, tomato paste, and mint. Simmer for 2 minutes.
  6. Layer half the zucchini slices in the prepared dish with half the tomato sauce. Sprinkle with the Gruyere. Top with the remaining tomato sauce, and finish with a layer of zucchini slices.
  7. Whisk the flour, yogurt, and eggs in a medium bowl. Pour over the zucchini. Sprinkle with the Parmesan.
  8. Bake for 30-40 minutes, until bubbling and browned.
  9. Serve hot.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking

Mediterranean-style Calamari Risotto

Ingredients

12-1/2 oz risotto rice (Carnaroli or Arborio)
2 white onions, finely chopped
3 cloves garlic, finely chopped
2 carrots, diced
7-8 ripe tomatoes, skinned, deseeded and diced
9-1/2 oz small calamari (cuttlefish or squid), cleaned and prepared
salt as desired
freshly ground pepper as desired
5 tbsp black olives, deseeded and cut into strips
fresh basil leaves, cut into strips
3/4 cup white wine
2 cups fish stock
1-1/4 cups hot water
4-5 tbsp olive oil
2 tsp butter

Method

  1. Heat 4-5 tbsp olive oil in a pan and gently fry the onion and the garlic until translucent. Add the carrots and saute briefly.
  2. Stir in the rice. When the rice has absorbed all the liquid, add the white wine and heat until evaporated. Then add 1 ladleful of fish stock and simmer over a medium heat, stirring, until it is almost all absorbed. Keep adding the fish stock in this way until it is all used up. Then continue with water (you may need more than indicated in the recipe).
  3. Stir in the cuttlefish and tomatoes, and simmer the risotto, stirring, until the rice is cooked but ‘al dente’. Remove the pan from the heat and season with salt and pepper.
  4. Stir in the basil, olives and 2 tsp butter and serve immediately. This dish goes well with a glass of red wine.

Makes 4 servings.

Source: Mediterranean Cuisine

Moroccan Beans

Ingredients

1 tablespoon finely grated ginger
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can butter beans or lima beans, drained
1 (14-ounce) can garbanzo beans (chickpeas), drained
1 (14-ounce) can tomatoes, with juice
1 cup vegetable stock
1/3 cup pine nuts
1/3 cup currants
fresh basil leaves, torn, to garnish

Method

  1. Saute the ginger, cinnamon, cumin seeds, and turmeric in the oil in a large saucepan over medium heat for 1 minute.
  2. Add the onions and saute until softened, about 5 minutes.
  3. Stir in the red kidney beans, butter beans, garbanzo beans, tomatoes, and vegetable stock and bring to a boil. Decrease the heat and simmer for 10 minutes.
  4. Toast the pine nuts in a small pan over medium heat until golden, 5 minutes.
  5. Add the currants and pine nuts to the beans. Sprinkle with the basil and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking