FEATURING RECIPES FROM OUR TRADITIONAL GREEK COOKING DEMONSTRATIONS

The word “Paniyiri” in Greek translates to coming together and is essentially about connecting with the things that really matter,

family, friends, food, fun and your community. We look forward to sharing our wonderful heritage, culture and Hellenic Hospitality;

please take the time to visit the Traditional Greek Cooking Demonstrations

Join us for the ultimate culinary adventure of Greece!

A chance for cooking enthusiasts and Greek food lovers to experience cooking demonstrations by chefs, home cooks, and Channel 7

celebrities.

The Traditional Greek Cooking Demonstrations attract huge numbers through the door each year. The demonstrations are designed for

lovers of food and cooking enthusiasts. It features cooking competitions, cooking demonstrations from renowned Greek chefs of Brisbane, Channel 7, food tastings and many more activities to entice

the taste buds. Over the two days of cooking we present over 25 cooking demonstrations back to back and showcase local businesses and producers, this provides an excellent opportunity to display and

market your business.

SATURDAY 20 MAY 12.30PM – 5.00PM

SUNDAY 21 MAY 10.30AM – 5.00PM

*FREE ENTRY*

THE GREEK CLUB – LEVEL 1 [UPSTAIRS]

HOME & AWAY CELEBRITIES

ADA NICODEMOU & PENNY McNAMEE

HOUSE RULES STARS

AARON & DANIELLA

● GREAT GREEK FOOD ● COMPETITIONS ● PRIZES ●

Visit our local Greek food exhibitors and try something Greek!

Be a part of the Greek coffee making competition and have the chance

to WIN some great prizes! Enter Brisbane’s Best Baklava Competition to

win a Kitchen Aid

BRISBANES BEST GREEK BARISTA COMPETITION

Saturday 20th @ 2.15pm & Sunday 21st @ 1.00pm

BRISBANE’S BEST BAKLAVA COMPETITION

SUNDAY 21st May @ 3.15pm- Free Entry to WIN a Kitchen Aid

Series 5 Mixer -Donated by Chez Nous Corporate Catering

NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS]

Saturday 20 May, 2017

12:30 LITSA STILIANOS – ENTERTAINING GREEK STYLE

1:00 KATHRYN ZIGENBINE

BAMIES YIAHNI (OKRA STEW)

1:30

KATHY TSAPLES - AUTHOR & COOK

SWEET GREEK LIFE – MY SHARED TABLE & SWEET GREEK – SIMPLE

FOOD & SUMPTUOUS FEASTS

BAKED FETTA PARCELS WITH THYME INFUSED HONEY

2:15

GREEK COFFEE COMPETITION – GREAT PRIZES

JUDGED BY 2017 HOME AND AWAY STARS

ADA NICODEMOU & PENNY McNAMEE

2:30 HELEN ZENIOU - HELEN’S EUROPEAN CUISINE

NUTELLA BAKLAVA

3.00

ANTHONY KENTROTIS – CHEF FROM JAMIE’S ITALIAN BRISBANE

CRISPY SKINNED BARRAMUNDI, WALNUT HONEY PUREE,

YIA YIA’S PUMPKIN & SAGE

3:30

ILIAS THE GREEK – HANDMADE SWEETS WITH LOVE

ALMOND HALVA CAKE

HOME AND AWAY STARS ADA NICODEMOU & PENNY McNAMEE

4.00 STEPHANIE JAMES & KATELYN MOURGINOS - VOULA’S KITCHEN

BAKLAVA ROLLS

4:30 TOULA THARENOU – TOULAS KITCHEN GREEK COOKING SCHOOL

SPANAKOPITA – SPINACH & CHEESE TRIANGLES

5.00

MARY PARADISSIS – CYPRIOT YOUTH OF BRISBANE

OUR CYPRIOT KITCHEN –

HALOUMOPITES (HALOUMI CHEESE PASTRIES)

NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS]

Sunday 21 May, 2017

10.30 LITSA STILIANOS – ENTERTAINING GREEK STYLE

11:00

SIA ARISTIDOU & CHRYSTALLA TZANEROS –FAYI AUTHORS OF

COOKBOOK MEZZE

AVGOLEMONO – EGG & LEMON SOUP

11.30 HELEN ZENIOU – HELEN’S EUROPEAN CUISINE

NUTELLA BAKLAVA

12.00

ANTHONY KENTROTIS– CHEF FROM JAMIE’S ITALIAN BRISBANE

CRISPY SKINNED BARRAMUNDI, WALNUT HONEY PUREE,

YIA YIA’S PUMPKIN & SAGE

12:30

DESI CARLOS AND LISA PETERSON – TWO GREEK GIRLS AUTHORS OF

COOKING MEDITERRANEAN EATING - COOK - EAT- LIVE

ARTICHOKE & PEA STEW

1.00

GREEK COFFEE MAKING COMPETITION

JUDGED BY 2017 HOUSE RULES CONTESTANTS

AARON & DANIELLA

1:30 ALIKI VAZANELLIS – AUTHOR & COOK -BREAKING BREAD

TRADITIONAL DOLMADES – VINE LEAVES

2.00

KATHY TSAPLES - AUTHOR & COOK – SWEET GREEK LIFE – MY SHARED

TABLE & SWEET GREEK – SIMPLE FOOD & SUMPTUOUS FEASTS

GALOTOPITA

2.45

DANIELLE & GEORGE DIACOS -GERTRUDE & MABEL - LITTLE G

BLACK GARLIC SKORDALIA W BABY SQUID FRESH TOMATO &

ZUCCHINI NOODLES

3.15

BRISBANE’S BEST BAKLAVA COMPETITION – CHEZ NOUS CORPORATE

SPONSORS

GUEST JUDGES – KATHY TSAPLES, ILIAS THE GREEK, HELENS EUROPEAN

CUISINE

3.30 JACKIE TOUMBAS – MISS BLISS WHOLE FOOD KITCHEN

VEGAN KEFTEDES WITH COCONUT YOGURT TZATZIKI

4.00 ILIAS THE GREEK– HANDMADE SWEETS WITH LOVE –

ALMOND HALVA CAKE

4.30 GREEK TRIVIA COMPETITION – GREAT PRIZES

NAB RAFFLE DRAW

GEORGE & DANIELLE DIACOS

Black Garlic Skordalia

Ingredients

5 medium white ‘fluffy’ potatoes

2 cloves raw garlic

1 packet (40 grams) black garlic

¼ cup balsamic vinegar

A good ‘Greek’ pinch of salt

1 cup good quality extra virgin olive oil*

Method

Peel, cube and boil potatoes until soft

Keep 1 cup of the potato water

Drain

In a blender, add raw and black garlic, balsamic vinegar, salt, potatoes and potato water – blend

to combine.

While the blender is still going – SLOWLY drizzle the olive oil in and keep blending until smooth.

This batch makes a large container and keeps in the fridge for 7-10 days.

*the olive oil you use seriously affects the taste of your skordalia. MINOS (from Crete, Greece) is our preferred brand and can be

found in most Greek deli’s. MINERVA is a good supermarket substitute and worth the price you pay.

Baby Squid with Fresh Tomato, Zucchini Noodles

Ingredients

500g fresh or frozen fresh baby squid

1 packet truss or vine ripened tomatoes, halved

5 zucchini

½ cup picked dill

Salt & pepper to taste

Extra virgin olive oil to taste

Micro herbs for garnish

Method

Clean, wash and cut squid into 1-2cm rings

Shred zucchinis into noodles using a vegetable peeler into a bowl. Add a pinch of salt and leave

aside to wilt.

In hot pan, add a good splash of oil and quickly fry off squid and tomatoes, add zucchini

ribbons. Season with salt and pepper and add picked dill.

Serve onto black garlic skordalia!

ANTHONY KENTROTIS

Ingredients

4 Barramundi Fillet (160g ea)

240g Walnut Honey Puree

12 Pumpkin Wedges

12 Sage Leaves (fried)

Honey

Chopped Toasted Almonds

Walnut Honey Puree

80 g Walnuts

40 g Hazelnuts

2 Garlic Cloves

10ml Honey

Milk

20g Butter

Place all in a pot cover with milk simmer for 20min or until walnuts are soft, puree until smooth

Yiayia’s Pumpkin and Sage

1 butternut (wedges)

Oregano

Paprika

Lemon juice

Minced garlic

Method

Place on lined tray, sprinkle w/ dried oregano, paprika, minced garlic, lemon and oil cook at

180c for about 20 to 25min until nice and golden and charred edges

In a hot fry pan, season and cook barramundi fillet skin side down until 80% cooked then flip

and scatter the sage leaves so they can get nice and crispy, continue until fish is cooked

On a plate place a dollop of the puree, scatter the pumpkin, place the fish, sage leaves and

chopped almonds, drizzle with some honey and enjoy!!

HELEN ZENIOU

Ingredients

1 x 375g packet of Filo Pastry

1 x 220g Jar of Nutella

40g Almonds coarsely ground

½ teaspoon of ground cinnamon

200g Unsalted Butter melted for brushing

Syrup

1 x cups of Caster Sugar

½ x cup of water

2 x Cinnamon sticks

4 x Cloves whole

1 x tablespoons of lemon

2 x tablespoons of Honey

Method 1 – Syrup

In a medium saucepan combine sugar with water. Bring to a boil over low/med heat, stirring

until sugar has dissolved.

Add lemon juice, cinnamon sticks and whole cloves to saucepan

Reduce heat to a simmer for approx. 10 minutes

Remove from the heat and stir in the honey

Set aside to cool completely

Method 2 – Nutella Baklava Fingers

Using 5 sheets of filo pastry at a time, brush each layer with melted butter and place on-top of

each other (i.e. brush the top of the first sheet with butter, place the next sheet on-top and

brush with butter and continue until all five sheets have been buttered). Keep remaining filo

covered with a damp towel always so it doesn’t dry out.

Sprinkle 1 tablespoon of almonds on the top layer of the filo pastry

Pipe a small line of Nutella (approx. 60g) along the long side of the pastry closest to you and

fold left and right short ends slightly in (approx. 2cm on either side) and then fold slightly on the

long side over Nutella (approx. 2cm)

Gently roll away from you to create a long roll

After rolling into a long roll, lightly grip both ends of the roll and gently push roll into the centre

until there is a slightly gathered look.

Place on a lined backing tray / sheet and cut into 4 equal pieces

Bake at 160ºC for approximately 25 minutes and then increase temperature up-to to 180ºC until

golden brown.

Pour cold syrup over the hot Baklava Fingers and allow to cool

Drizzle with Nutella and serve

Makes 16 Fingers

Ingredients

2 eggs

1 brown onion – peeled and halved optional

40g olive oil

1000g or approx. 7 chicken legs

150g medium grain rice

750g water

100g lemon juice, freshly squeezed from about 2 lemons

2 tsp salt

Pepper to taste

Extra water

Method

1. Attach the butterfly whisk. Beat eggs (2) for 1 minute/speed 4

2. Pour the beaten eggs into a separate bowl and set aside. Rinse the mixing bowl with water.

If you are not adding onion, skip ahead to step5. Otherwise remove the butterfly and clean

so it can be used later

3. Add in onion (1) and chop 3 seconds/speed 7

4. Scrape down sides. Add oil (40g) and cook 3 minutes/100 degrees/speed 1

5. Insert the butterfly whisk. Add the chicken legs (1000g), rice (150g) and water up to 2L mark

on the mixing bowl (about 750g)

6. Cook 100 degrees/30 minutes/reverse/lowest speed

7. Take chicken legs out. Add lemon juice (100g), salt (2tsp) and pepper to taste. Add more

cool water.* The amount of extra water will alter the thickness of the soup. Fill to the 2L mark

on the bowl and adjust for desired thickness.

8. Start the blades on reverse/speed 2/MC off. Pour the egg mixture through MC hole

9. Taste mixture and add more salt or lemon to taste

10. Serve with chicken shredded through soup**

* Use cool water in Step 7 so the egg doesn’t curdle with boiling soup. The cool water will also

cool down the temperature of the soup. For a thicker soup, add less water. For a runnier soup,

add more water.

** Roast chicken legs in the oven after cooking to get a crispy and golden skin

Ingredients

1 bunch of Silverbeet – or combination of English Spinach and Silverbeet

1 small onion

2 green spring onions + 1 tablespoon olive oil

Ground black pepper

80g Danish Feta

125g or half box (250g) ‘Kraft’ processed cheddar cheese

1 egg

1 box of ‘Antonio’ filo pastry

Approx. 200g unsalted melted butter for brushing

Method

Thoroughly wash and chop silverbeet, removing the tough white stalks. Drain.

Chop the onion and sauté in some olive oil until slightly coloured, then add the silverbeet and

ground black pepper. Mix thoroughly until greens have collapsed. Stir in the chopped spring

onions. Remove from the heat. Drain well.

Meanwhile grate both cheeses into a bowl then add silverbeet mix. Add egg & mix.

Fold out one box of pastry onto a cutting board. Cut into 5-6 strips then place all on top of each

other. Lay out one sheet of pastry, brush with melted butter. Lay another sheet on top and

brush with melted butter. Place 1 teaspoon of mixture onto a ‘double’ strip of pastry and fold

into a triangle. Brush with butter and set aside onto a tray lined with baking parchment.

If you are to freeze place each triangle onto a tray lined with ‘go between’ plastic then once tray

in filled, straight into the freezer. After they have frozen, pack carefully into an airtight

Tupperware container. (You can even leave them in the freezer overnight and pack the next

day.)

Bake in moderate oven 180 degrees until golden brown. Can be frozen for 3 months.

Visit me at www.toulaskitchen.com.au

Or contact me on mob 0407 135413

Filling:

1kg Ricotta Cheese

1kg haloumi, grated

4 eggs

1/2 cup semolina

1 tsp dried mint

1 cup fresh mint, finely chopped

Filling:

1. Add haloumi, ricotta, semolina and mint into a bowl.

2. In a separate bowl, beat eggs with a fork then add to the cheese mixture.

Pastry:

1kg self-raising flour

500g Greek style yoghurt

4 eggs

1 cup canola oil

4 egg yolks for brushing

2 tbsp milk for brushing

Pastry:

1. Preheat a fan-forced oven to 180 degrees.

2. Sift flour into electric mixer or food processor and add yoghurt, eggs and oil.

3. Mix at slow speed until mixture comes together and forms a ball.

4. Remove mixture from bowl and knead into a ball.

5. Place pastry into a plastic bag and allow to rest for 30 minutes.

6. Divide the pastry into 10 even balls.

7. Using a rolling pin, roll out each ball into a rectangular sheet ensuring it is as thin as possible.

Assembly:

1. Add 5 tablespoons of filling consistently along the bottom half of the long edge of the pastry.

2. Starting on the long edge of the pastry, roll up to form a long log.

3. Cut log into 4 cm pieces and place onto tray with the filling facing up.

4. Repeat this process with the remaining sheets of pastry.

5. In a separate bowl, whisk the egg yolk and milk and brush over each pastry.

6. Bake at 180 degrees for 30-35 minutes or until golden brown.

Make 50

Ingredients

400g Water

800g Glucose

1200g Sugar

40g Soapwort

2600g Tahini

15g Vanilla

200g Almonds

200g Chocolate

For the Base

200g Almonds

Method

1. Add water, glucose & sugar to a pot and boil to 155deg C

2. Whip the soapwort to stiff peaks

3. Add the heated caramel to the soapwort pouring slowly and using a medium mixer speed

4. When fully incorporated add the whipped caramel to the tahini and then add the vanilla

5. Start to mix with a silicone glove until you see a grainy texture, then begin to knead it like a

bread dough

6. Add the almonds and continue to knead

7. Add the chocolate and continue to knead until almost set, then fold the mix a few times

8. Line a 5L steel bowl with oil and add the final amount of almonds to the base and pour in

the not quite set tahini-caramel mixture

9. Let it set over night, then invert and unmould onto a wooden serving board

KATHY TSAPLES

Galatopita is a creamy semolina custard that is baked with filo pastry on the bottom and as a

crust. There are many variations of this recipe, depending on which region of Greece you are

from, but below is my mum’s recipe. I grew up on this delicious pie, as did my boys. Often, Mum

would bake during the day so that my boys could have a huge piece after school. It is very similar

to Galaktoboureko except it doesn’t have the syrup and usually has thinner layers.

Ingredients

Approx. 5 sheets of filo pastry

200 g fine semolina

3 eggs

butter (for brushing the pastry)

2 L milk

2 tsp vanilla extract

2 cups of sugar

1 tsp salt

icing sugar (for dusting)

cinnamon (for dusting)

Method

1. In a large saucepan, warm your milk. Do not let it boil. Sprinkle in the semolina and salt, and

whisk continuously to ensure that no lumps form.

2. Continue stirring for about 30 minutes to form a delicious, thick custard.

3. Once the custard has cooked, take the saucepan off the heat.

4. Add your sugar, vanilla extract and the lightly beaten eggs. Do not stop stirring at this point-

you need to ensure that the eggs don’t cook and the custard doesn’t curdle.

5. Allow your custard to rest and turn your oven to 180˚C.

6. Prepare the filo pastry in your baking dish by layering and brushing butter on each layer.

7. Pour the custard in and bake for approximately 40–45 minutes.

8. Once out of the oven, cool and dust with icing sugar and cinnamon.

KATHY TSAPLES

What is a Greek kitchen without feta cheese? This combination of crispy pastry, salty cheese and

the sweetness of the honey is a delicious way to showcase this everyday ingredient.

Ingredients

3 sheets filo pastry

50 g butter, melted

300 g feta, cut into 3 thick slices

To serve

1 tbsp sesame seeds

1 tbsp nigella seeds

4–6 tbsp thyme-infused Greek honey

Method

1. Preheat the oven to 200°C/180°C fan-forced

2. In a non-stick frypan gently toast the sesame seeds and nigella seeds. Allow to cool.

3. Lay the filo sheet on the bench and lightly brush with butter. Fold in half and lightly brush

again. Place the feta on top and fold the pastry, enclosing the feta completely, like an

envelope. Generously brush again. Repeat this process with the other two pieces of feta.

4. Place on a baking tray lined with baking paper. Bake for 15–20 minutes, until golden.

Remove from the oven, drizzle with the honey and sprinkle with the seeds.

5. Serve warm with ouzo.

Ingredients 1/4 cup extra virgin olive oil

4 tablespoons dill, chopped

3 spring onions, chopped

400g tinned tomatoes, salt reduced

1 1/2 cups of fresh or frozen peas

6 fresh or frozen artichoke hearts (cut in half)

1 cup of vegetable stock, salt reduced

Juice of 1 lemon

Salt and pepper to taste

Method 1. Add oil to a medium sized pot on the stove on high heat. Add the spring onions and dill and stir

fry for about 1 minute, until the spring onions begin to turn bright green.

2. Add the tinned tomatoes. Lower the heat slightly, stir and cover and leave for about 10 minutes,

occasionally stirring.

3. Add the artichokes, peas, water, salt and pepper. Bring to a boil. Then immediately cover the pot

with a lid, turn the heat down and let simmer for 30 minutes on the stove. Stir occasionally.

4. After 30 minutes, turn off the heat and add lemon juice. Do not stir, just shake the pan to

distribute. Cover, and let sit for about ten minutes before serving.

A new take on an old favourite, these bite-sized treats are delicately rolled enclosing a variety of

fillings. Makes 40. Prep time 30 mins. Cooking time 45 mins

Ingredients 1 packet filo pastry

250g unsalted butter

500g chopped almonds

½ cup sugar

½ cup breadcrumbs

2 tsp. ground cinnamon

½ tsp. ground cloves

Syrup

4.5 cups white sugar

3 cups water

juice of half a lemon

1 cinnamon stick

Optional fillings - Turkish Delight, Chocolate, Nutella, Pistachios

Method 1. Preheat oven to 170°C. Combine almonds, sugar, breadcrumbs and spices to make nut mixture

filling. Melt butter in saucepan over low heat.

2. Prepare filo pastry by dividing into four equal portions, then cover with a damp towel. Take first

portion and lay it landscape flat on bench. With a pastry brush, coat the top layer of filo pastry

and turn upside down to join the layer below. Continue this process until each layer is glued

together then coat the top layer with butter.

3. Spread one cup of the nut mixture evenly over the bottom half of the filo pastry. At this point add

your choice of filling. For turkish delight, take bite-sized pieces and line lengthways along the

edge of the filo pastry closest to you. Or sprinkle half a cup of chocolate across nut mixture. For

Nutella pipe a thin ribbon lengthwise and substitute almonds for crushed hazelnuts. Alternatively

substitute almonds for crushed pistachios.

4. Once you have added your desired filling, fold in edges and roll the filo pastry tightly away from

you to form a log. Cut off the end pieces and then cut remainder into 10 equal size portions.

Repeat this process with remaining filo pastry.

5. Place upright in a baking tray allowing room between each one, then spoon melted butter over

each roll. Transfer dish to oven and bake for approximately 45 minutes or until the pastry is

golden.

6. Make syrup by combining sugar and water in a saucepan and stir over medium heat until sugar

dissolves. Add lemon juice, cinnamon stick and lemon peel. Bring to the boil for 10 minutes or

until syrup has thickened. Allow to cool.

7. Remove baklava rolls from oven and pour over cooled syrup to thoroughly coat each roll.

8. Leave to cool, then garnish - Rose Petals ; Grated Chocolate; Crushed Hazelnuts ; Crushed

Pistachios

KATHRYN ZIGENBINE

Ingredients 500g Fresh or Fresh or Frozen Okra

(Optional Broad Beans, Diced Pumpkin, Diced Potato)

1 Large Onion Sliced finely

2 Garlic Cloves Diced Finely

¼ Cup Red Wine

Olive Oil

2 Tbsp. Tomato Paste

1 Can Chopped Tomatoes

1 Can Tomato Soup

Lemon Juice

Salt & Pepper

Cinnamon/Cloves

Method If you are using fresh Okra, Wash and remove stalks and just the top part of the bean so that it does

not open while cooking. Be careful not to cut the bean open as this will make the cooking very slimy.

Sprinkle with salt and a little vinegar or lemon juice. Rinse & drain prior to cooking.

Heat some Olive Oil in a Frying Pan and add Okra, Garlic and Onions. You can also add additional

vegetables at this stage if required.

Cook until they begin to brown. Add a little Lemon Juice, salt and pepper while Cooking, Add Wine,

reduce slightly then add Diced Tomatoes, Tomato Soup and Tomato Paste.

Cook for approx. 15 minutes or until vegetables soften and sauce reduces into a nice thick

consistency.

ALIKI VAZANELLIS – BREAKING BREAD

DOLMATHES

FILLING

Ingredients

1Kg Mince (Coarse Ground Beef or Half Pork &

Half Beef)

3 Onions Diced

3 Cups Aborio Rice

¼ Cup Olive Oil

100g Melted Butter

800g Crushed Tomatoes

1 Cup Water

1 Tblsp Salt & Pepper

½ Tsp Cumin (Optional)

1 Tsp Chopped Mint

Juice of 1 Lemon

Dolmathes

Mix all above ingredients

Slice a Tomato or two, line bottom of the

pot

Wrap vine leaves – using a teaspoon of the

mixture on the widest part of leaves and

prepared cabbage, line around the pot

making sure they fit snugly.

When you are ready to cook them, pour 2

cups of water over them. Slice a lemon on

top and use a plate to cover them.

If not making Avgolemono, only add one

cup of water.

Bring them to a boil and once they are

bubbling, turn down heat about half way

to cook gently.

Cook approx. 30 minutes, lift plate gently,

take one out, check if rice is cooked.

When done take off heat

Prepare Avgolemono, or squeeze lemon

over them and serve with yoghurt.

DOLMATHES

VINE LEAVES

Ingredients

2 Cups of Water

500-600g Vine Leaves

Cabbage Whole (Sugarloaf if available)

Juice of 1 Lemon

1 - 2 Fresh Tomatoes

2 Large Eggs – Avgolemono Optional

Prepare the Cabbage Leaves

Cut the core out of the cabbage

Place in your pot enough water to come up

the side of your pot about 4cm

Simmer, pry off a few of the outer leaves as

they soften.

Don’t overcook them as they will still cook

when you wrap them and boil in the pot.

Keep removing outer leaves until they are all

done

I like to use a whole sugar loaf cabbage.

Once the sugar loaf is cooked, cut them

down the middle of each leaf, remove the

stem ready to use.

To prepare Avgolemono

Place a sturdy glass cup or cup over the top

of the plate.

Using a tea towel, fold it to hold over the

cup and hold tight the handles.

Pour liquid out into a jug

Use this to make the sauce.

Miss Bliss encompasses healthy, nourishing and delicious wholefoods, unprocessed and refined sugar

free. Our creations are free from additives and artificial substances and support both local and organic

produce as much as possible #teambliss pride ourselves on delivering great tasting food that is good

for you. This recipe is an amended version of my Yiayia’s traditional keftedes. The below keftedes are

nutritionally balanced to provide a complete protein for anyone fasting, or avoiding animal products.

(Gluten free, dairy free, vegan)

Ingredients - Keftedes

3 cans chickpeas – rinsed well 2 cups cooked quinoa

½ bunch coriander ½ bunch parsley

¼ red onion ¼ cup tapioca flour

1-2 cloves garlic Pinch salt

1 lemon – juiced ¾ cups olive oil

½ tablespoons ground cumin ½ tablespoons ground turmeric

½ tablespoons ground coriander

Method

1. Preheat oven to 180 degrees

2. Pulse chickpeas in blender – just break them up, no need to turn them into a paste. Set

aside

3. Blend the parsley, fresh coriander, onion, garlic, lemon, olive oil

4. In a large bowl, combine together pulsed chickpeas, blended herb mix, quinoa, spices and

tapioca flour – use your hands! Get messy!

5. If you find the mix isn’t holding together – you may need to add a teeny tiny bit more

tapioca flour

6. Roll falafels into ball shapes, approximately 40 grams. Place on a lined tray and gently

flatted to create a patty shape

7.Bake in over for 15 min or until lightly golden

Ingredients – Dairy Free Tzatziki

1.5 cups natural coconut yogurt 1 large cucumber - grated

3-4 cloves of minced garlic ½ lemon – juiced

1-2 tablespoons dry mint Salt and pepper to taste

Method

1. Mix cucumber with a pinch of salt – drain moisture out of cucumber with cheesecloth. This can

be done overnight.

2. For best results combine all ingredients except for the cucumber and let it rest overnight in the

fridge while your cucumber is draining.

3. The longer the garlic rests in the yogurt, the less sharp bite it will have and the taste will be

better.

4. Once all ingredients are rested and drained combine them all.

Serve keftedes in a crunchy lettuce leaf wrap with fresh tomato and cucumber drizzled with tzatziki.

LITSA STILIANOS

Ingredients

1 cup olive oil or 250 grams butter *

1/2 cup chopped almonds

2 cups coarse semolina

1/2 cup honey

cinnamon - 1/2 teaspoon

cloves - 1/2 teaspoon

Syrup

2 1/2 cups sugar

5 cups water

cinnamon stick

* Use Oil Instead of Butter For Fasting

Method 1. Combine the sugar & water over heat. Bring to the boil & then simmer for about 10 minutes until

it becomes light syrup. Leave to cool

2. Place oil in a saucepan & heat until very hot

3. Add semolina & almonds & stir through until semolina is golden brown & the almonds have

roasted

4. Take off heat & pour in the syrup & honey

5. Stir thoroughly until thick

6. Pour into a jelly mould or a large flat tray

7. Leave to cool and set

8. Can be served either warm or cold

9. Sprinkle with cinnamon. (and almonds optional)

Roasted chopped almonds can be added

Ingredients

FILLING:

4 cups(1kg) ricotta cheese

½ cup milk

½ cup heavy cream

SYRUP:

3 cups cold water

3 cups sugar

2 tablespoons lemon juice

1piece of lemon rind (optional)

1 stick cinnamon (optional)

1 packet Kataifi (shredded filo dough)

¾ cup unsalted clarified butter (see notes on page 63)

4 tablespoons rose water (or more to taste)

1 cup pistachio nuts, roasted and finely ground

Method 1. Preheat Oven to 190degC

2. To make syrup, combine water, sugar and cinnamon (if using) in saucepan and boil for 5mins

then lower heat and simmer, uncovered, for about 15mins. The syrup is ready when light yellow

and when small amount dropped onto wooden surface is tacky when cool. Stir the lemon rind

into the syrup and cool.

3. To make filling, mix the cheese, milk and heavy cream together well.

4. To assemble: brush inside of 25x38x5cm (approx.) baking dish all over with a little of the clarified

butter. Separate the shredded dough in half by holding up and pulling apart. Spread half the

dough evenly in the pan. Dip a wide pastry brush into butter and drizzle half the butter over the

dough. Spread the filling over the pastry evenly. Place other half of shredded dough over Kunefe

and gently press down all over. Drizzle remaining butter over the dough.

5. Bake the Kunefe in centre of the preheated oven for 35mins, or until golden. Remove from oven

and immediately pour over the rosewater, followed by the cooled syrup.

6. Cover Kunefe and allow the pastry to absorb the syrup.

7. Sprinkle with roasted ground pistachio nuts. Serve warm or cool to room temperature.

Ingredients

250g dried chickpeas (see note)

½ cup (125ml) olive oil

1 onion, cut into wedges

2 tomatoes

1 teaspoon sugar

¼ teaspoon ground cinnamon

2 cloves garlic, chopped

1.5kg silver beet

3 tablespoons chopped fresh mint

2-3 tablespoons lemon juice

1½ tablespoons ground sumac (see glossary)

Method

1. Place chickpeas in a large bowl, cover with water and leave to soak overnight. Drain and place in a

large saucepan.

2. Cover with water and bring to boil, simmer for 1¾hours, or until tender. Drain. If choosing

canned chickpeas, rinse well with cold water and drain.

3. Wash the silver beet and dry with paper towel. Trim the stems and shred the leaves. Stand in a

colander until ready to add to pan.

4. Heat the oil in a frying pan, add the onion and cook over low heat for 3-4 minutes, or until soft

and just starting to brown.

5. Cut the tomatoes in half, remove the seeds and dice the flesh. Add the tomatoes to the pan with

the sugar, cinnamon and garlic, and cook for 2-3 minutes, or until soft.

6. Add well drained, shredded silver beet to the tomato mixture in the fry pan.

7. Add the chickpeas and cook for 3-4 minutes, or until the silver beet wilts. Add the mint, lemon

juice and sumac, season and cook for 1 minute.

8. Serve immediately.

NOTE: Chickpeas are also available in cans ready to use.

Greek coffee preparation has as many variations as there are Greeks. Some people swear by boiling the coffee three times and stirring only once. Others boil once and stir, stir, stir. No matter how you take it, this coffee is usually sipped slowly and paired with lively conversation.

Special Equipment You’ll need a briki, a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider toward the bottom so that the grounds fall to the bottom. Serve the coffee in demitasse cups that are about 2 ounces each.

What to Buy Be sure to use Greek coffee, which is a light-roast coffee and is very finely ground. It can be found at most Greek grocers. 1. Using one of your demitasse cups as a 2-ounce measure, fill the briki with as many cups of cold

water as cups of coffee you want to make. Add 1 heaping teaspoon of coffee grounds for each 2-

ounce cup of coffee. Add granulated sugar, if desired: 1 teaspoon per demitasse cup for medium-

sweet (metrios_) or 2 teaspoons per demitasse cup for sweet (glyko). For an extra-strong-sweet

cup (vari glykos or glykos vrastos), add 3 teaspoons sugar and 2 teaspoons coffee grounds per 2

ounces of water.

2. Heat over medium heat and stir just to incorporate the grounds and sugar. As the coffee heats,

foam will rise. Be sure to hold onto the handle of the briki to keep it from falling over. When the

foam nearly reaches the top, remove the briki from the heat and let it stand until the grounds

have settled a bit, about 1 minute. Pour a little foam into each cup, then fill each cup, moving the

briki up and down to help settle the grounds. Serve with a cold glass of water.

KALI OREXI! SERVE WITH A GREEK SWEET

NAB NATIONAL AUSTRALIA BANK

HELEN'S EUROPEAN CUISINE

ILIAS THE GREEK SWEETS

FARDOULIS CHOCOLATES0

VOULA’S KITCHEN

FAYI

BRISBANES BEST GREEK BARISTA COMPETITION

Saturday 20th @ 2.15pm & Sunday 21st @ 1.00pm

BRISBANES BEST BAKLAVA COMPETITION

WIN a Kitchen Aid Mix Master donated by Chez Nous Corporate Catering

Sunday 21st May @ 3.15pm