Kritsinia

Kritsinia (Sesame-Covered Bread Sticks)
Recipe by www.Kalofagas.ca

These are the best bread sticks I've ever had. I think the key ingredient is the tahini...it becomes that little hint of a taste that you can't quite place but you absolutely love. I made these for my latest 7 Deadly Sins Dinner and I paired them with a lusicious array of cheeses. Make lots! My guests loved them and I know you will too. Enjoy!

Makes: 40

Ingredients:
1 tsp. of active dry yeast
2 Tbsp. of honey
3/4 cup of tepid (warm) water
1/4 cup Tahini
3/4 tsp. of fine sea salt
1 3/4 to 2 cups of all purpose flour
2 Tbsp. of Petimezi (grape molasses) diluted in 1/4 cup of water (or just water if you can’t find Petimezi)
1 1/3 cup of sesame seeds
1/4 cup black sesame seeds


Directions:
1. In a large bowl, add the honey, tahini, yeast and tepid water and gently mix then allow to sit for 5 minutes. Add the salt and 1 1/2 cups of the flour and begin kneading with your hands (you may use a food processor). Keep on adding flour while kneading until the dough becomes smooth and no longer tacky (sticky). Place in a bowl and cover with plastic wrap. Allow for the to double in size (60 – 90 minutes).

2. Place your dough on a lightly floured work surface and simply flatten in with your hands. Cut the dough into 20 pieces and roll each piece into a ball (about the size of a walnut). Using your hands, roll the ball of dough into about 11-12 inches in length and to about the thickness of a pencil. Cut in half (repair the cut ends) and reserve on a tray. Continue to roll-out the remaining balls of dough and form and cut the Krtitsinia.

3. Prepare your dipping station: one bowl with the white and black sesame seeds mixed and another bowl with the Petimezi and water mixed in. Pre-heat your oven to 350F (middle rack) and place a sheet of parchment paper on a baking tray.

4. Dip each Kritsini in the Petimezi mixture and then place in the bowl with sesame seeds then roll in the seeds and place on your parchment-covered baking tray (keeping them as straight as possible). Do not allow more than 15 minutes to pass until they are baked as they will continue to rise (you want thin rolls)

5. Place in your pre-heated oven for 35-40 minutes or until just golden. Transfer to a wire rack to cool. Store in an air-tight container. Serve with coffee or tea, as a snack or breakfast.

Savoury Butter Crackers

Savoury Butter Crackers
Recipe by Laura Calder

I have to warn you, these crackers will melt in your mouth and disappear quickly. I made these for my latest 7 Deadly Sins Dinner and they were to be served with the cheese course (fifth course)...my greedy guests devoured them before we were done with the aperitifs! I can't blame them, these are little bites of perfection.

I didn't change the recipe at all but I did play with the toppings; herbes de Provence, Parmesean cheese and cracked black pepper. Each of were finished with a sprinkle of fleur de sel. Enjoy!

Make about 30 crackers

Ingredients:
2/3 cup butter
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 egg
2 to 3 tablespoons cold water

Toppings (use whatever combination you like)
1/4 cup Parmesan cheese, grated
1 tablespoon herbes de Provence
Fleur de Sel
cracked black pepper

Directions:

1. Heat the oven to 400°F. Line a baking sheet with parchment paper.

2. Put the butter, sugar, salt, water and egg in a bowl and mix well.

3. Add the flour and mix quickly only until it holds together Do not overwork.

4. Roll the dough out 1/16 of an inch thick. Trim edges and cut into squares.

5. Sprinkle over the topping(s) and some fleur de sel on each.

6. Transfer to a baking sheet. Bake 8-10 minutes, or until puffed, crisp, and golden.

Carrot, Ginger & Parsley Soup

Carrot, Ginger & Parsley Soup
Recipe by Dragon

You are going to love this soup, it is crisp, fresh tasting and slightly sweet. It's a great soup to serve in any weather because this soup is delicious hot or cold. The secret ingredient is the lemon juice...don't omit it because it's the magic that unites all the flavours. Enjoy!

Serves: 4-6

Ingredients
2 tablespoons of butter
1 tablespoon olive oil
6 large carrots, peeled and roughly chopped
2 inch piece of ginger, peeled and cut into 3 large pieces
1 medium onion, roughly chopped
3 stalks of celery, roughly chopped
3 garlic cloves
juice of 1/2 a lemon
4 cups chicken broth
1 cup water
1 bay leaf
1 cup milk
1/4 cup chopped parsley
salt and pepper to taste
Cream to garnish

Directions:
1. Heat butter and oil in soup pot over medium low.

2. Add carrots, onions, celery, ginger and garlic. Saute until the vegetables are soften.

3. Add lemon juice, broth, water and bay leaf, cook for ten minutes at a low simmer.

4. Remove the ginger pieces and bay leaf.

5. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

8. Bring soup to a simmer and season with salt and pepper to taste. Add milk and chopped parsley and stir until blended and heated through.

9. Serve with a drizzle of cream for garnish.