A list of my brother’s current roster of WoW characters, with their accompanying dishes.
From Aunt Marikaβ s blaniage
1 kg of milk
1/2 a pack of corn flour
5 tablespoons of sugar
1 lemon peel or some s of vanilla essence
Add the corn flour in the cold milk and mix until it is dissolved. Heat the mix in a saucepan and add the sugar and the vanilla essence or the lemon peel. When the cream is thick, remove it from the stove and pour the mixture in a cake tin sprinkled with cold water and let it cool down. When it is cold, empty it in a platter and garnish with fruits in syrup or marmalade or even chocolate syrup.
From Baklava – Allrecipes
* 1 (16 ounce) package phyllo dough
* 1 pound chopped nuts
* 1 cup butter
* 1 teaspoon ground cinnamon
* 1 cup water
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup honey
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
From Greek Recipe.com
350 gr. walnuts or almonds, coarsely chopped
55 gr. sugar
1 egg, slightly beaten
2 tablespoons brandy
1 teaspoon cinnamon if walnuts are used, or 1 tablespoon grated lemon peel for almond filling
500 gr. thread-like kadaifi pastry
170 gr. unsaited butter, melted
1 tablespoon cinnamon, for the top
500 gr. caster sugar
500 ml water
2 tablespoons lemon juice
2 pieces of lemon rind
Serves 18 persons!
Mix all the filling ingredients well, in a bowl. Brush a large baking dish with butter. Pull a small handful of pastry lightly and spread it flat on a wooden board or a marble slab. Place a large tablespoon of filling at one end of the pastry and roll the pastry rightly over it, making sure the filling is securely enclosed. The result should resemble a cylindrical fat parcel, about 10 cm long maximum. Place these parcels in rows in the baking dish, leaving a little space between them, otherwise they do not crisp on the side. There should be approximately 18-20 pieces by the time you finish. Heat the butter and pour 1-2 tablespoons over each piece of kadaifi. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 30 minutes; increase the temperature to gas no. 7/ 425 grades F/ 220 grades C and cook for a further 10 minutes. The pastries should have a crisp and pale golden appearance. Let them cool while you make the syrup. Dissolve the sugar in the water, add the lemon juice and rind, and boil gently for 8-10 minutes, until the syrup thickens slightly. Pour the hot syrup slowly over the cool kadaifi and let stand in the dish until the syrup is completely absorbed. Sprinkle a little cinnamon on each piece.
Allow one piece of kadaifi per person.
From Recipe Link
5 eggs — separated
1 cup sugar
1 cup cake flour
1 1/4 teaspoons baking powder
1 lemon rind — grated
1 teaspoon vanilla
1/2 cup butter — melted
1 1/2 cups sugar
1 1/4 cups water
juice of lemon
Beat egg yolks and sugar several minutes until light and creamy. Sift dry ingredients together and gradually add to batter. Add lemon rind and vanilla. Beat egg whites until stiff and fold gently into batter.
Pour into greased and floured 13×9-inch pan. Spoon melted butter evenly OVER top. Bake at 350-degrees for 25 to 30-minutes. Slowly spoon cooled syrup over hot cake.
Combine all ingredients and gently boil for 5 to 7-minutes, or until candy thermometer reaches 205-degrees.
From Greek Food
* FOR THE SYRUP
* 3 1/2 cups of water
* 2 2/3 cups of sugar
* 5-6 whole cloves
* 1 stick of cinnamon
* juice and peel of 1/2 lemon
* FOR THE WALNUT CAKE
* 10 eggs, separated
* 10 tablespoons of sugar
* 1/2 teaspoon of ground cinnamon
* 1/4 teaspoon of ground cloves
* 1 teaspoon of baking soda
* 2 teaspoons of baking powder
* 4 tablespoons of self-rising flour
* grated peel and juice of 1 orange
* 2 tablespoons of brandy (or flavoring)
* 6 tablespoons of toasted breadcrumbs (or crushed zwieback)
* 10 tablespoons of finely chopped walnuts
* a pinch of salt
* 1 tablespoon of water
* butter (to grease baking pan)
* coarsely chopped walnuts (topping)
* ground cinnamon (topping)
Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.
Beat egg whites, salt, and water to the firm peak stage.
Preheat oven to 340F (170C).
Make the walnut cake: In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth. In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture. Add grated orange peel and juice, brandy, breadcrumbs, and walnuts. Finally, and carefully, fold in the beaten egg whites.
Lightly grease a 13 x 9 x 2-inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340°F (170°C) for 40 minutes. Cake is done when a knife inserted into the middle comes out dry.
Soak in syrup: Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving.
Note: Make sure the syrup is completely cooled to room temperature before adding to cake. If necessary, refrigerate for a few minutes.
From Greek Food
Sesame seeds, pepper, and poppy seeds are only some of the unusual ingredients in this ancient recipe. Petimezi (a sweetener made from grapes), used long before sugar arrived in Greece, adds to the unique taste. If you’re hooked on the Ancients, give this recipe a try.
* For the dough:
* 4 cups of all-purpose flour
* 1 teaspoon of salt
* 1/4 cup of olive oil
* juice of 1 lemon
* 3 1/2 ounces of toasted sesame seeds (a little over 2/3 cup), ground
* For the filling:
* 2/3 pounds of chopped hazelnuts, unsalted
* 2/3 pounds of chopped almonds, unsalted
* 2/3 pounds of chopped walnuts
* 1/5 pound of sesame seeds
* 1/5 pound of poppy seeds
* 1 teaspoon of coarsely ground black pepper
* 3/4 cup of honey
* For the syrup:
* 2 cups of sugar
* 1 cup of water
* 1/4 cup of petimezi *
* 3/4 cup of honey
* Petimezi: a syrup made from grapes (recipe).
Combine the dough ingredients and knead to form the dough. Roll out into 3 equal-sized sheets about 1/8 inch thick, large enough to cover a medium baking pan.
Combine all filling ingredients.
Preheat oven to 350°F (180°C).
Place one sheet of dough in the bottom of a lightly oiled baking pan.
Cover with half the filling. Add the second sheet of dough and the remaining filling. Place the third sheet of dough on top. Cut into squares and then diagonally to form trianges. Sprinkle with a little water and sesame seeds.
Bake on the rack just below the middle of the oven at 350°F (180°C) for about 30 minutes.
When the pastry is cool, combine all syrup ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes. Pour the hot syrup over the cooled pastry and let sit until syrup is absorbed (about 3-4 hours).