Adapted from the traditional English recipe. I often add some julienned tangerine, orange and kumquat peels together with the sliced lemon and Seville orange.
Dilute the pickling lime in the water and add the diced pumpkin. Leave for 4 hours or overnight, and drain. Rinse thoroughly under cold water. Drain and lay on paper towels to dry the pieces.
An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.
Beat together the olive oil and sugar with a hand-held mixer.
Serve finished lemon peel rolls with a glass of water on their own, as dessert, or slice rolls and use as topping for vanilla ice cream, thick yogurt, or cakes. To juice lemons, quarter the peeled lemons remove the pips, and process in a blender.
This wonderful homemade liqueur is loosely based on the Italian Limoncellos made in Amalfi. It needs to infuse for four to six weeks before it is ready to drink, so plan accordingly. Serve it very cold for best flavor.
Light and aromatic, it is the perfert guilt-free dessert. Make it the day before you plan to serve it so the flavors can completely infuse the cake. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr