Author Archives: Client

Prep Time: 40 min
Skill: Super Easy
Servings: 5

Skioufihta is a traditional hand rolled pasta originating in Crete. It comes from the word “skiofizo” which literally means “to twist”. The dough is rolled out, cut and then rolled with your fingers twisting it together. In Crete its commonly prepared with browned butter and topped with heaps of grated dry anthotiro or mitzithra cheese, also super yum!

With the success of Gina’s black eyed beans and spinach recipe previously posted to our Instagram feed, many of you have been asking for more recipes. So we’ve heard your requests and Gina has graciously agreed to provide us with more of her delicious dishes that we can make at home for our friends and family. Yayyyy Gina!!! Stay tuned.

This recipe is her take on an quick and easy pasta dish with a little Cretan twist…no pun intended.

Ingredients
• 500g Skioufihta Pasta
• 4 Precooked Sausages (we used the Macedonian Leek ones)
• 1 lg Green Pepper
• 1 lg Red Pepper (we suggest the long Florina ones currently in season)
• 1 med Onion
• 150g Cretan Mitzithra
• 120ml Olive Oil
• 120ml White Cooking Wine
• 120ml Water
• 500g Barba Stathis Grated Tomatoes
• 1tsp Salt
• 1tsp dried Oregano
• Pepper to taste
• 1oz Acropolis Organic Balsamic Glaze with Honey

1. Dice the onion and chop the red and green peppers.
2. Slice the sausages (we sliced them on an angle as to get a larger piece of sausage per bite)
3. In a large skillet on high heat add the olive oil until hot. Add the sausage and sauté until browned.
4. Add the onion, peppers, wine, grated tomatoes, water, salt, pepper, oregano and balsamic glaze and stir.
5. Reduce heat and cook for 15 min.
6. In a large pot of water, add a dash of salt and olive oil and bring to a boil.
7. Add skioufihta stir and boil for 10 min.
8. Strain the skioufihta and add to the sauce (we transferred the sauce to the large pot before adding the pasta because it had more room).
9. Here you can add the mitzithra to the pot (as per Gina’s suggestion) but we added it as a garnish because we’re cheese lovers and it looked prettier in our video and pictures.
10. Turn off the heat and let sit covered for 10 min.
11. Serve and enjoy!!!

If you’re looking for a delicious and super easy no bake dessert that will become a family favourite then you’re in the right place. Kormo which means tree log in Greek is a very popular no bake chocolate dessert that you can whip up in no time and will have all chocolate lovers in your life raving about your awesome sweet treat! It’s also known in many parts of Greece as Mosaico because of the mosaic pattern made by the biscuits when sliced, it’s even referred to as chocolate salami in many cultures. You can also serve this with a scoop of vanilla ice cream. There are many variations for Kormo but this one is the simplest recipes you’ll find.

Prep Time: 15 min
Skill: Super Easy
Servings: 14

Ingredients

• 250g Butter
• 300ml Sweetened Condensed Milk
• 200g Chopped Chocolate Couverture (Available Here)
• 1 tsp Vanilla
• 2 tbsp Cocoa Powder (Available Here)
• 450g Papadopoulos Cookies(Available Here)
• 60g Brandy
• 80g Chopped Walnuts
• Pinch of Salt

Things You’ll Need

• Medium Sauce Pan
• Whisk
• Parchment Paper
• Plastic Food Wrap
• Knife
• Cutting Board

1. Gently break up cookies with your hands being careful not to break them up too small, you want those bigger pieces to make up the mosaic pattern when you slice into your kormo.
2. Add brandy and mix together and set aside.
3. In a medium saucepan over low heat add butter, cocoa powder, condensed milk and vanilla and mix continuously until it begins to bubble.
4. Remove chocolate butter mixture from heat and add chopped chocolate couverture and let it rest for 20 seconds.
5. Begin whisking until the chocolate sauce thickens
6. Add a pinch of salt to the biscuit mixture (we added a few pinches), add chopped walnuts and mix together.
7. Pour the chocolate sauce over biscuits and mix. Be careful as the chocolate sauce will still be hot!
8. Lay a large piece of parchment paper on the counter and pour your kormo mixture onto the parchment paper and slowly roll into a log.
9. Twist the ends of the parchment paper so your mixture cannot come out the ends.
10. Tightly cover the entire log in plastic wrap and then continue to twist and squeeze the ends so that your log is nice and firm. This will give you that nice round uniform shape.
11. Refrigerate over night.
12. The next day remove plastic wrap and slice. We leave the paper on when slicing and remove before serving.
13. Serve with your favourite ice cream or Serano gelato!

Enjoy!!!

Summer is finally here and with the warm weather comes all the great things we love about this season like family BBQ’s, summer salads, getting outdoors and one of our favourites, ice cream!

If you’ve ever visited our bakery then you know we have a fairly large selection of Greek products available in our food market. They range from feta cheese, teas, spices, chocolates, olives, olive oil and many more like Morfat Creamy. This product consists of skim milk and vegetable fats and it can be substituted where ever you use cream. It’s a long-lasting product that doesn’t contain any preservatives, that’s a win!

Morfat Creamy is very popular in Greece and when Sophie came to me asking if we could share a recipe for it with our followers I was stumped. So, I went to Gina our resident Greek food expert who told me about these Papadopoulos ice cream bars that she makes for her family. I was a little skeptical at first because I’m a real ice cream kind of gal but after discovering that there are no preservatives in this product I thought, ok let’s give them a go.

These ice cream bars were super easy to make and honestly, I was quite blown away by the results! They are so good and the perfect size for that little afternoon ice cream snack. We’ve made them 3 times already since our first batch for a few BBQ’s and everyone loved them so much, that we are looking at making them here at the bakery as part of the mini ice creams we offer.

Here’s everything you’ll need!

First, you’ll need a 9 x 13 cake pan that’s at least 2” deep. Line the cake pan with parchment paper so that the paper comes out and over the 9” side of the cake pan, trim it so it fits nicely.

Grab 20 Papadopoulos cookies and line the bottom of the tray with the cookies facing down. If you don’t have Papadopoulos cookies available you can use any type of rectangular tea/butter biscuit.

Take your mixer and with the whip attachment and whip together the Morfat Creamy, evaporated milk, sweetened condensed milk, pure vanilla extract and vanilla bean paste (if you don’t have vanilla bean paste just double up on the vanilla extract). We whipped ours for about 5 minutes but if you’re using a hand mixer you may need a little more time, you want the mixture to get enough air in it and be well incorporated.

Then pour the mixture into your cake pan over the Papadopoulos cookies and layer 20 more Papadopoulos cookies on top facing up. Cover with plastic wrap and put in the freezer for a least 3 hours but preferably overnight.

Once frozen you’ll need to take a sharp knife (run it under hot water) and cut along the 6” sides of your pan so that you’ll be able to lift the ice creams bars out of the cake pan using the ends of the parchment paper. Slice between the cookies and enjoy!

Tip: When layering the cookies try to align them to one side of the pan. I did the right side and the top side first and did the same when I added the top layer of cookies so that the bars would lines up as best as possible when I sliced them.

Prep Time: 15 min. Cook Time: 0 min. Total Time: 15 min.
Skill: Super Easy
Servings: 20

Ingredients:

• • 250g Morfat Creamy (Available Here)
  • 354ml evaporated milk
  • 300ml sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1 tsp vanilla bean paste (optional)
  • 40 Papadopoulos Greek Petite Beurre Biscuits (approx. 1.5 225g package) (Available Here)

Note: Substitute vanilla bean paste with another tsp of vanilla extract.

Things You’ll Need:

• • • 9 x 13 cake pan (min 2” deep)
    • Parchment paper
    • Mixer with a whip attachment
    • Sharp knife
    • Cutting board

Instructions:

1. Cut and trim parchment paper to fit into cake pan so that there are longer ends on the 9” side of the pan. Line the cake pan with the parchment paper.
2. Layer 20 Papadopoulos cookies in the cake pan facing down.
3. In a mixer with a whip attachment, whip together Morfat Creamy, evaporated milk, sweetened condensed milk, pure vanilla extract and vanilla bean paste for 5 minutes. You want the mixture to get enough air in it and be well incorporated. If you do not have vanilla bean paste you can use an extra tsp of vanilla extract instead.
4. Pour mixture into cookie lined cake pan and layer another 20 Papadopoulos cookies over the mixture facing up.
5. Cover with plastic wrap and place in the freezer for a minimum 3 hours or preferably overnight.
6. When frozen use a sharp knife (run under hot water first) and run along the 6” sides of the pan. Using the parchment paper lift the bars out of the cake pan and place on a cutting board.
7. Slice between the bars and enjoy!!!

Tip: When layering the cookies try to align them to one side of the pan. I did the right side and the top so and I did the same when I added the top layer of cookies so that they bars would lines up as best as possible when I sliced them.