Kingitud maitsed. Evelin Ilves

      1 PACKAGE OF DRY YEAST

      1½ DL LUKEWARM WATER

      2 TSP SUGAR

      1 TBSP OLIVE OIL

      3 CUPS WHEAT FLOUR

      1 LARGE ONION, CHOPPED

      1 TSP GROUND SEA SALT

      FRESHLY GROUND BLACK PEPPER

      3 TBSP PITTED OLIVES, CHOPPED

      1 TBSP BLACK OLIVE PASTE (OPTIONAL!)

      CHOPPED FRESH HERBS (SMOOTH PARSLEY, CORIANDER, OREGANO, MINT)

      Put the yeast into warm water in a large clay bowl. Add the sugar and stir thoroughly. Set aside for 15 minutes. On low heat, heat the chopped onion in the olive oil. Let cool.

      Sift the flour into the bowl. Mix in the salt and pepper. Using your hands, make a hollow in the flour, and sprinkle in the herbs; add the chopped olives, the lightly stewed chopped onion along with the oil, the yeast and water mixture, and olive paste. Mix by hand, until you have soft dough. If necessary, add flour. Knead for 5 to 10 minutes, so that the dough is smooth and shiny. Sprinkle it with flour, cover with a dishtowel, and leave in a warm place to rise.

      When the dough has risen and expanded to about double its original size, push it down, and knead it for a few minutes. Form into a loaf, by hand, and put it into a baking pan covered with baking paper. Make a pattern of holes, into the top of the loaf, with your fingers, or create a striped pattern with a wooden spatula. Sprinkle with flour, and leave under the towel to rise, for about 20 minutes.

      Bake for about 10 minutes, at 225 ºC, to get a good crust. Then reduce the temperature to 175 ºC. Bake for another 10 to 25 minutes. A wonderful addition to any Mediterranean meal. Also great with hummus!

      Kreeka jogurt kreeka pähklite ja meega

      Mõne maitsekombinatsiooniga on nii, et kohapeal tundub see imeline – näiteks erilised juustud, singid või kastmed ja sinepid. Aga kui neid suure vaimustusega koju kaasa ostad, siis selgub, et ilma vastava õhustiku või päikese või muu salapärase päritolumaale omase fluidumita on nad kaotanud igasuguse võlu. Kreeka jogurt mee ja pähklitega passib aga ilmselt igasugusesse kliimasse, kuid loomulikult mõjub ta maagiliselt just suvel õues päikese käes.

      …

      1 L MAITSESTAMATA JA PAKSENDAJATETA JOGURTIT

      4 SPL VOOLAVAT VÄRSKET METT

      20 HELEDAT KREEKA PÄHKLIT

      SOOVI KORRAL VÄRSKEID MUSTIKAID, VAARIKAID, MAASIKAID VÕI TÜKELDATUD PUUVILJU, MELON JA ARBUUS ON IMEHEAD

      KAUNISTUSEKS MÜNDI- VÕI MELISSILEHTI, AEDKANNIKESI, ROOSI KROONLEHTI

      Kreeka jogurt on paks nagu korralik vahukoor. Selle saamiseks pead kodumaist naturaalset jogurtit lihtsalt nõrutama ja ongi ta käes. Ühe liitri nõrutamisel saad pisut vähem kui pool liitrit paksu kreemjat ollust. Võta suur sõel ja vooderda kohvifiltritega (sobib ka kahekordne köögipaber), kalla jogurt sisse ja jäta 3–4 tunniks jahedasse kohta potti nõrguma. Sõelale jäänud maius jaga magustoidukaussidesse, sega marjade või puuviljadega (aga ilma nendetagi on imehea!), puista peale tükeldatud kreeka pähklid ja kalla üle meega. Serveeri söödavate lillede ja mündi-melissi lehtedega kaunistatult. Maaliline maitseelamus!

      ⇒ Ehtsa kreeka jogurti saad igast värskest kohalikust jogurtist, kuhu pole lisaaineid pandud. Sestap sobivad hästi Pajumäe, Esko ja Nopri talujogurtid. Järelejäänud vedelik joo ära või kasuta toidu tegemiseks, see on tulvil tervislikkust!

      ⇒ Võimaluse korral kasuta orgaanilisi pähkleid. Tavapoes müüdavad on tihti lisaainete tõttu kibedad ning rikuvad magustoidu. Võid proovida neid leotada üle öö, see parandab asja. Kõige paremad pähklid saad otse kasvatajalt – lõunamaistelt turgudelt – ja neid tasub endale alati kingiks kaasa tuua!

      Kreeka jogurt

      Greek yoghurt

      Greek yoghurt with walnuts and honey

      Some taste combinations are especially wonderful when you try them locally – for instance, special cheeses, hams, or sauces and mustards. But, when you enthusiastically bring them back home with you, you are disappointed to discover that without the appropriate atmosphere, or sun, or other mystical ingredient characteristic of their home country, they lose all their charm. However, Greek yoghurt, with walnuts and honey, is perfect in any climate, although, naturally, it has the most magical effect when eaten during the summer, in a sunny garden.

      …

      1 LITRE UNFLAVOURED YOGHURT WITHOUT THICKENER

      4 TBSP FRESH HONEY

      20 LIGHT WALNUTS

      IF YOU WISH, YOU CAN ALSO ADD FRESH BILBERRIES, RASPBERRIES, STRAWBERRIES AND CHOPPED FRUIT; MELON AND WATERMELON ARE ALSO VERY GOOD

      GARNISH WITH MINT OR BALM LEAVES, PANSIES OR ROSE BLOSSOMS.

      Greek yoghurt is thick, like proper whipped cream. To achieve this, you just have to strain our local natural yoghurt. If you strain 1 litre, you will get half a litre of a thick, creamy substance. Take a large strainer and line it with a coffee filter (two layers of paper towelling will also work). Pour in the yoghurt and let it stand and strain into a pot for 3 to 4 hours, in a cool place. Divide the sweet morsels left in the strainer into dessert bowls, stir in some berries or fruit (but delicious even without these!), sprinkle on some chopped walnuts, and pour on the honey. Serve, garnished with eatable flower petals, and mint or balm leaves. A picturesque taste treat!

      ⇒ You can make genuine Greek yoghurt from any fresh local yoghurt that has no additives. Thus, Pajumäe, Esko and Nopri farm yoghurts are quite suitable. And drink the remaining liquid, or use it for preparing food, since it is filled with wholesomeness!

      ⇒ If possible, use organic nuts. Those sold in ordinary stores are often bitter due to additives, and will ruin the dessert. Or, try soaking the nuts overnight, since this will improve matters. The best nuts are those you get directly from the growers – in southern markets – and it’s worth bringing them back home, as a gift for yourself!

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