Three Years

Three years of blogging, of sharing recipes, stories, snippets of my life with all of you.

Thank you for being here and for making this worthwhile.

There's no sweeter way to celebrate these three years than with cookies.

Two types of shortbread cookies; vanilla and chocolate.

Two different kinds of shortbread cookies, not only in terms of flavor but texture as well.

The vanilla one is buttery, crumbly and soft.

The chocolate one has a pronounced cocoa flavor, it's a little softer and slightly less sweet than the vanilla shortbread cookie, with a somewhat sandy texture.

No matter which one you choose, they're both incredibly delicious.

Especially when they're cut into letter shapes.

Vanilla Shortbread Cookies

This is the ultimate vanilla shortbread cookie and the addition of cornflour gives it a lighter and more tender texture. It is perfect eaten plain or used to make a cookie sandwich, filled with everything from dulce de leche to chocolate ganache and jam.

Yield: about 25 cookies

Ingredients
150 g unsalted butter, at room temperature
55 g icing sugar, sieved
1 tsp pure vanilla extract
220 g all purpose flour, sieved plus extra for dipping your cookie cutter
20 g cornflour (cornstarch), sieved

Special equipment: fine sieve, stand or hand-held mixer, plastic wrap, rolling pin, baking paper, 5.5 cm round cookie cutters (or cookie cutters of your choice), baking sheet(s)


Preparation
In the bowl of your stand mixer (or in a large bowl), add the butter and icing sugar and beat, using the paddle attachment (or with your hand-held mixer), on medium-high speed for about 8 minutes or until you have a very creamy and light mixture. Add the vanilla and beat to incorporate. Add the flour and cornflour and beat on low speed. At first you may think that the mixture will not become a dough because it will look very sandy but don't worry, after a minute it will come together (like in the picture below) and gather in pieces around the paddle attachment (or around the beaters) of your mixer.

Remove the dough from the bowl and shape it into a ball and then into a disk. At this point you'll see the actual texture of the dough which should be smooth and firm. Wrap it with plastic wrap and place it in the refrigerator for 45 minutes.

Line your baking sheet with baking paper.
Preheat your oven to 180 degrees Celsius / 350 Fahrenheit.

Place the chilled disk of dough between two sheets of baking paper and with the help of a rolling pin, roll it out to 0.5-0.7 cm-thickness.
In a small bowl, add some flour and use it to dip in your cookie cutter. In this way, the cookie cutter won't stick to the dough.
Remove the top baking paper from your rolled-out dough and using your cookie cutter, cut out round shapes and place them on your prepared baking sheet, spacing them 1.5 cm apart.

Note: It's best if you transfer the cut-out cookies from the baking paper to your baking sheet using a small offset spatula. This way you ensure the shape of the cookie remains intact. You need to work fast because the dough becomes warmer and softer as time passes.

Place the baking sheet on the middle rack of your preheated oven and bake the cookies for 11-12 minutes or until light golden around the edges. They'll feel a little soft in the middle but that's okay. Be careful not to overbake them.
Note: if you choose a different cookie cutter, either smaller or bigger, or even of a different shape than the one indicated, the baking times will change. For example, I baked the small cookie letters for 6 minutes. Keep a close eye on your cookies while baking so you avoid any surprises.

Remove the baking sheet from the oven and allow the cookies to stand for 2 minutes. Then transfer them to a wire rack to cool.

Allow them to cool completely before you transfer them to a cookie tin.
They'll keep for 1 week, at room temperature, in a tightly closed cookie tin.

Chocolate Shortbread Cookies

The addition of sea salt elevates the cocoa flavor. You can coat them with granulated sugar before baking, in order to make them a little sweeter and to add another texture to them.

Yield: about 20 cookies

Ingredients
115 g unsalted butter, at room temperature
40 g icing sugar, sieved
1 tsp pure vanilla extract
125 g all purpose flour, sieved plus extra for dipping your cookie cutter
25 g Dutch-processed cocoa powder, sieved
⅛ tsp sea salt

Special equipment: fine sieve, stand or hand-held mixer, plastic wrap, rolling pin, baking paper, 5.5 cm round cookie cutters (or cookie cutters of your choice), baking sheet(s)


Preparation
In the bowl of your stand mixer (or in a large bowl), add the butter and icing sugar and beat, using the paddle attachment (or with your hand-held mixer), on medium-high speed for about 8 minutes or until you have a creamy and light mixture. Add the vanilla and beat to incorporate. Add the flour, cocoa powder and sea salt and beat on low speed until you have a rough, soft dough. It will be ever-so-slightly sticky.

Remove the dough from the bowl and shape it into a ball and then into a disk. Wrap it with plastic wrap and place it in the refrigerator for 1 hour to firm up.

Line your baking sheet with baking paper.
Preheat your oven to 180 degrees Celsius / 350 Fahrenheit.

Place the chilled disk of dough between two sheets of baking paper and with the help of a rolling pin, roll it out to 0.5-0.7 cm-thickness.
In a small bowl, add some flour and use it to dip in your cookie cutter. In this way, the cookie cutter won't stick to the dough.
Remove the top baking paper from your rolled-out dough and using your cookie cutter, cut out round shapes and place them on your prepared baking sheet, spacing them 1.5 cm apart.

Note: Because the dough has the tendency to be sticky, it's best if you transfer the cut-out cookies from the baking paper to your baking sheet using a small offset spatula. This way you ensure the shape of the cookie remains intact. You need to work fast because the dough becomes warmer and softer as time passes.

Place the baking sheet on the middle rack of your preheated oven and bake the cookies for 9-10 minutes. They'll feel a little soft in the middle but that's okay. Be careful not to overbake them.
Note: if you choose a different cookie cutter, either smaller or bigger, or even of a different shape than the one indicated, the baking times will change. For example, I baked the small cookie letters for 6 minutes. Keep a close eye on your cookies while baking so you avoid any surprises.

Remove the baking sheet from the oven and allow the cookies to stand for 2 minutes. Then transfer them to a wire rack to cool.

Allow them to cool completely before you transfer them to a cookie tin.
They'll keep for 1 week, at room temperature, in a tightly closed cookie tin.

The girl who shoots food

Ninety-nine per cent of the time, I take food photographs on my window sill.

I draw up the curtains and shoot right in front of the kitchen window so that I can have plenty of natural light. This is Holland after all where there's not a lot of sunlight, especially during late autumn and winter, so I need to get as close to the source as I can.

I've become a constant light chaser, always having to schedule the day and time of shooting depending on the weather report. Of course, the fact that I only have a five-year old point-and-shoot camera and not some fancy DSLR with all the trimmings, isn't making it easier on me. I love a challenge however, so I choose to view it as such and try to do the best with what I've got.

Having to take pictures in front of my large kitchen window also means that I get to meet my neighbors, who always seem to stare at me wondering what the heck I'm photographing all the time. Then of course they catch a glimpse of me licking my fingers or a spoon, moving around in the kitchen, back and forth, pan in one hand, camera in the other and they get the picture. Around the neighborhood, I'm known as the girl who shoots food. Sometimes I feel like asking them to join me, come eat with us, but I'm too shy to do that.

I'm not too shy to invite all of you to cook this dish and share it with your guests though. Penne with mascarpone and walnuts. A wonderfully simple dish yet oh so flavorful.

Penne is one of my favorite types of pasta and the mascarpone, well, that is a brilliant Italian invention which may conjure up images of tiramisù rather than pasta, but let me assure you, the pairing is fabulous. The penne, cooked al dente of course, along with the silky smooth and slightly sweet mascarpone sauce, a handful of crunchy walnuts and a sprinkling of salty parmesan, make up a glorious dish, perfect for a chilly winter's evening.

Penne with Mascarpone, Walnuts and Parmesan
Adapted, ever-so-slightly, from At Elizabeth David's Table

The sauce is rather filling so don't go overboard. Small portions served with a fresh green salad and a glass of white wine will make an ideal dinner for four.

Yield: 4 main-course servings

Ingredients
450-500 g dried small penne rigate
2 heaped Tbsp unsalted butter
250 g mascarpone cheese
3-4 Tbsp grated parmesan, plus more for serving
80 g (3/4 cup) walnuts, chopped roughly
Freshly ground white pepper
Salt

Special equipment: colander, cheese grater


Preparation
Bring a large pot of water to the boil over high heat and add a good sprinkling of salt, followed by the penne. Cook until al dente (firm but not very hard), or cook to your liking, stirring every so often so the penne don't stick together.

Five to ten minutes before the penne are cooked, prepare the sauce.
In a large and deep skillet, add the butter and melt over medium-high heat. Then add the mascarpone and turn heat down to low. Stir the mascarpone until it melts and combines with the butter into a creamy sauce. Be careful not to boil the mascarpone, you just need to heat it well through.

Once the penne are cooked, drain them in a colander and immediately add them to the mascarpone sauce. Stir them around and add the parmesan and some freshly ground white pepper. Have a taste to check if the dish needs any salt. The parmesan is very salty so I'll doubt it'll need any. Stir well and serve immediately in individual plates or in a large serving bowl.

Add some chopped walnuts on top of each serving and make sure to keep the parmesan at the table for anyone who needs to add an extra grating on top.

Running up that hill *

People can be hard on each other for no reason. No reason at all.
We all want to be loved, accepted and nurtured by our environment and the people we surround ourselves with, we all seek the same fundamental things in life and yet many times, we are out to get each other, to make each other feel bad or less of a person.

If we stopped and realized that we're all in this together, things would be so different.
Wouldn't the world be a better place if we were all kind to one another, smile to those around us, laugh at each other's jokes, help each other with what may seem trivial to us but know that to the other person is vital?

Going through difficult things in life makes you recognize what's important, what really matters. It makes you realize that the energy you give off, feeds those around you and what you give is ultimately what you get back.

Life is so precious, our loved ones and those we count on are precious. If we paused to think about that every once in a while, our lives would be better. Reaching out, trusting and being open to people is important. Even if it seems difficult sometimes.

As always, for me, food is one of the things that makes life better. Maybe I sound like a broken record when I say this, but sharing food with the ones I love and appreciate, is what counts.

A couple of weeks ago I won a copy of Aran Goyoaga's book 'Small Plates & Sweet Treats' on a giveaway on El's beautiful blog Fresh. Aran, the creator of canelle et vanille, wrote a wonderful book, filled with stunning recipes and photographs. When I got my hands on it, I was flipping through it like crazy, getting excited about every single one of her recipes, which are all gluten-free.

I'm not on a gluten-free diet, I actually can't imagine not eating gluten, but her recipes can easily be converted. The one I chose to cook first though, chestnut crêpes with creamy mushrooms, was a gluten-free one. I was taken by the type of flour she used; chestnut flour. I had never used it before but being a lover of chestnuts, I was sure I was going to love its flavor, and I did.

Chestnuts and mushrooms have an affinity for each other so it was not surprising that the marriage worked. The thin crêpes had a nutty, earthy and vaguely sweet flavor with a hint of nutmeg that intermingled with the woody, creamy wild mushrooms and the fresh thyme to create a combination of flavors that was simply brilliant.

* The writing of this post was accompanied by the music of Kate Bush and this song in particular.







Chestnut Crêpes with Creamy Wild Mushroom Filling
Barely adapted from Small Plates & Sweet Treats

These crêpes are deeply satisfying and filling and they'd make the perfect lunch served with a leafy salad.

They can also easily be turned into a sweet treat by omitting the parsley and pepper in the crêpe recipe. Pair them with hazelnut spread, hot chocolate sauce, drizzle them with honey and serve them with whipped cream; the possibilities are endless.

Chestnut flour has been used in Italy for centuries and is considered to be a staple in Italian cuisine. That counts for something, right? Don't be afraid to use it, but in case you can't find it where you live, you can substitute with all-purpose flour.

Yield: Ten 25cm crêpes

Ingredients

for the crêpes
100 g chestnut flour
250 ml fresh whole milk, at room temperature
2 large eggs, at room temperature
1½ Tbsp finely chopped fresh parsley leaves
¼ tsp salt
Pinch of grated nutmeg
30g unsalted butter, melted and cooled

60 g unsalted butter, melted, for greasing the pan

for the mushroom filling
3 Tbsp olive oil
2 garlic cloves, peeled
450-500 g assortment of wild mushrooms (I used shiitake, chestnut, oyster), cut in half or quartered if too big
4 sprigs of fresh thyme
Salt
Freshly ground black pepper
2-3 Tbsp crème fraîche
1 Tbsp chopped fresh parsley leaves

Special equipment: immersion blender or stand blender, 25 cm non-stick sauté pan or crêpe pan, heatproof brush


Preparation

make the crêpes
Place all the ingredients for the crêpes in a large bowl or in a stand blender. Use an immersion blender to mix the ingredients well or mix in your stand blender. (In case you have neither kind of blender, whisk vigorously with a hand whisk).
Place the crêpe batter in the refrigerator, covered with plastic wrap, for 2 hours before using.

You can make the crêpe batter a day ahead if you wish.

Just before starting making the crêpes, take the batter out of the refrigerator and transfer it into a pourable container. It will be easier to add to the pan.
Heat the non-stick sauté or crêpe pan over medium-high heat and lightly brush the bottom and sides with melted butter. Whisk the batter and add 3-4 Tbsp right in the center of the pan, swirling it quickly around so that the batter coats evenly the bottom of the pan. You're aiming to make thin crêpes. You need to swirl the pan quickly because if you wait, the batter will solidify before you get the chance to spread it evenly around the bottom of the pan.
Cook the crêpe on one side for 30-40 seconds or until it takes on a golden color and the top is set and then, using a spatula, lift the sides of the crêpe a bit all around and, carefully yet quickly, flip it over. Cook on the other side for 10 seconds, transfer it to a large plate and continue cooking the rest of the batter, placing each one on top of the other.
You can either eat them now or place them in the fridge (after they have cooled), covered tightly with plastic wrap, and eat them the next day. They reheat really well.
You can also freeze them for 1 month.

Important notes about crêpes:
1. Crêpes can be intimidating, especially if you haven't cooked them before. You need to keep in mind that the first crêpe will always be a disaster and it'll end up in the bin. It's kind of like a test to see how much of the batter you need to add to the pan, how you're going to spread it around the pan, how you're going to flip the crêpe. I never throw the first crêpe away though, I just test to see if the batter needs more salt etc. So, don't be discouraged if even the first couple of your crêpes turn out to be not very appealing. On your third crêpe you'll be doing perfectly.
2. I use a long and narrow offset icing spatula to flip my crêpes. Other people use two spatulas, others use a fish spatula. Nothing is set in stone. See what works best for you.
3. Even if the crêpe tears a little, it's okay. It happens to me all the time and as long as it's not a large tear that will cause the filling of the crêpe to seep out, then it is definitely a keeper.
4. Crêpes, and these in particular, don't stick together so don't be scared to stack them.

prepare the mushroom filling
In a medium-sized sauté pan, add the olive oil and heat over medium heat. Add the two garlic cloves and sauté for a couple of minutes in order to infuse the olive oil. Be careful not to burn the garlic because it will give a bitter taste to the oil. Remove and discard the garlic.
Add the mushrooms and the thyme sprigs to the pan and cook, stirring constantly, for 3-4 minutes, until the mushrooms soften and slightly caramelize. Add salt and freshly ground black pepper and then add the crème fraîche. Stir well until you have a creamy sauce and immediately remove the pan from the heat.

assemble the crêpes
Take one crêpe and lay it open on a plate. Add 3 tablespoonfuls of mushrooms down the center of the crêpe, sprinkle with some chopped parsley and roll it up. Sprinkle some more parsley on top and continue doing the same with the rest of the crepes.

Serve the crêpes immediately.

The Greek Simiti / Koulouri

If you've ever found yourself walking the streets of Athens on an early morning, then you might have happened upon a vendor selling the famous Greek koulouria Thessalonikis otherwise known as simitia.

These small, sesame-crusted bread rings are sold on street corners and bakeries and are the breakfast of choice among the busy Athenians who hurry on their way to work with nothing more than a coffee in their belly. We Greeks are not big on breakfast but when you see these bread rings in front of you, there is no room for resistance.

Before moving to the Netherlands, I have never thought of making simitia myself. There was no point to it since I could go to my neighborhood bakery and get one whenever a craving would hit. Now, things have changed. Now, whenever I crave something from home, I have to make it myself.

Simitia are a common snack and street food for both Greeks and our neighbors, the Turks. They were brought to Greece by Greek refugees from Asia Minor and Constantinople (Istanbul) who settled in Thessaloniki, the second largest city in Greece, which explains why simiti is also called 'Koulouri Thessalonikis'. Koulouri/κουλούρι (plural: koulouria/κουλούρια) means small round-shaped bread ring.

The Greek word simiti/σιμίτι (plural: simitia/σιμίτια), comes from the Turkish word simit, which comes from the Arabic word semid, which in turn comes from the ancient Greek word semidalis/σεμίδαλις (simigdali/σιμιγδάλι in modern Greek), meaning semolina.

The traditional Greek version of koulouri/simiti is a thin bread ring encrusted with sesame seeds. The one I prefer eating and making is another version, the Politiko simiti (Politiko refers to the type of Greek cuisine I grew up with, of which you can read all about here), one that originates from the Greek bakers of Constantinople. It's a braided, fuller version of a bread ring, that is first coated with a generous amount of petimezi (Greek grape-must syrup/grape molasses) that gives them a light sweetness and then with toasted sesame seeds.

The braiding creates a more intricate texture and thus a more interesting flavor as the delicious petimezi sneaks in the crevices of the braids, creating a light caramelization when the bread ring bakes in the oven. The toasted sesame seeds give the bread a more intense, nutty taste and the addition of eggs and milk in the dough, another difference between the plain Greek simiti and this one, gives it a richer flavor.

Simitia are characteristically crunchy on the outside and soft and slightly chewy on the inside and even though they are a traditional Greek breakfast snack, you can serve them any other time of the day. Let me assure you, no one will complain.

Greek Politiko Simiti / Koulouri (Braided Bread Rings Coated with Grape-Must Syrup and Sesame Seeds)

Simitia/koulouria can be served either with sweet or savory accompaniments. I love cutting them in half crosswise, spreading a generous amount of butter on top, followed by some honey or jam, and having them for breakfast. Served with Kalamata olives and Feta or Graviera cheese they make the perfect light lunch.

You can find grape-must syrup (petimezi) in Greek or Middle-Eastern stores. If you can't find it, simply coat the bread rings with water before covering them with the toasted sesame seeds.

Yield: 10 simitia/koulouria

Ingredients

for the dough
11 g (3 tsp) dried instant yeast
220 ml plus 30 ml (2 Tbsp) lukewarm water
30 g (2 Tbsp) caster sugar
650 g all-purpose flour
1 large egg
30 ml (2 Tbsp) olive oil plus extra for oiling the bowl
100 ml lukewarm fresh whole milk
8 g (1 tsp) salt

for the coating
1½ cups sesame seeds
⅓ cup grape-must syrup (petimezi) diluted in ¼ cup water

Special equipment: mixer with dough hook attachment (optional), one or two baking sheets, baking paper


Preparation
In the bowl of your stand mixer (or in a large bowl), add the yeast and the 2 Tbsp (30 ml) of lukewarm water. Massage the yeast with your fingertips into a paste and then add the sugar, the rest of the water, the flour, the egg, the olive oil, the milk and the salt, in that order.
Note: Be careful not to add the salt on top of the yeast but on top of the flour. If the salt comes in direct contact with the yeast, it will kill it and your dough will not rise.

Attach the dough hook and knead for about 7 minutes, on the lowest speed, until the dough no longer sticks to the sides of the bowl and it is smooth and elastic. If you're kneading by hand, take the dough out of the bowl and onto a clean surface and knead well. It'll take about 10 minutes. What you're aiming for is a soft and pliable dough that's ever-so-slightly moist but that is not sticking to your hands.
Note: Not all flours are the same, so if your dough is very wet, don't be afraid to add more flour. Add a little at a time though, testing the consistency of the dough. You don't want to end up with a stodgy, stiff dough.

If you're using a mixer for kneading the dough, turn out the dough onto a clean and lightly floured surface and shape it into a ball.
Lightly grease the bowl of your stand mixer (or a large bowl) with olive oil and place the ball of dough inside. Cover the bowl with plastic wrap and place it in a warm place, allowing the dough to proof and double in size. It will take about 45 minutes to proof, depending on how warm the room you leave it in is.
During the winter, I always leave my dough next to a working radiator. Not on top of it but on a chair and right in front of it.

In the meantime, toast the sesame seeds. In a large frying pan, add the sesame seeds and toast them over medium heat, stirring them around constantly with a spatula or wooden spoon, until they take on a light brown color and start releasing their aroma. Be careful not to burn them because they'll have a bitter taste.

Prepare your baking sheet/-s by lining the bottom with a piece of baking paper. Depending on how large your oven is, you can bake the simitia in one batch of 10 or two batches of 5. I bake mine in two batches.
Place the toasted sesame seeds and the petimezi that's been diluted in water in two separate, medium-sized and deep plates.
Preheat your oven to 200 degrees Celsius / 390 Fahrenheit.

Once the dough has proofed, take it out of the bowl and knead it for a couple of seconds just to deflate it a bit. Divide the dough into 10 equal pieces (100-110 g each) and shape them into 10 balls. Take each ball of dough and roll it on a lightly floured surface into a 70 cm-long rope.
Note: Don't flour your work surface too much because you need friction in order to shape the balls into ropes.
Bring the two ends of the rope together and braid the two strands (see photos for reference). Then, form a ring and press the edges together to seal. You can use a little bit of water to make the ends stick.
(In case you prefer your simiti a little thinner and with a bigger hole in the middle, roll the ball of dough into a longer and thinner rope than the 70 cm one, or roll it into two shorter and thinner ropes, about 50 cm-long each, and braid them).

Place the simiti on the baking sheet and continue rolling the other balls of dough.
Once you have prepared all your simitia (or half of them if you're baking them in two batches), take each one and first dip it in the petimezi and water mixture, coating it well on all sides and then immediately dip it in the sesame seeds, coating it thickly on all sides. Then return each simiti to your baking sheet. Continue doing the same with the rest. Don't place the simitia too close together on the baking sheet because they'll rise while baking.

Place the baking sheet on the middle rack of the preheated oven and bake the simitia for about 20 minutes, until they take on a golden-brown color.
Take the first batch out of the oven and continue baking the second batch.
Place the baked simitia on a wire rack and eat them while still warm or when they have completely cooled.

You can keep them for a couple of days, covered lightly with a clean kitchen towel, but as with all baked goods and bread in particular, they're at their best on the day you bake them.

More recipes with grape-must syrup (petimezi):
Greek Beef Stew with Quinces and Grape-Must Syrup
Moustokouloura (Greek Grape-Must Syrup Cookies)