Good Greek Girls Don't (42 page)

I guess it's true – I am such a wog. No matter how hard I try to deny it, I'm a married wog and I wouldn't change a thing. Tonight I start my new life and I am exactly where I want to be. The single white Greek female has gone into permanent retirement. There is no way I could have made it here without the people in this room: my family, my true friends and, of course, my Chris – the only man who could make me see there is life beyond the party scene, life beyond fear and a hell of a wonderful journey ahead of me if I just trust it. It's a life that I've chosen, and it's only just beginning. I can't wait to see what's around the corner.

The thing to remember about Greek recipes is that they vary from village to village. A Karithopita from the Spartan area won't be the same as the Karithopita that comes from Thessaloniki or Rhodes, and Kourambiethes from Kalamata will not be the same as those made in Tripoli! My Mum and Aunty come from the small village of Peristeri, Skala which is outside of Sparta, so the recipes they have taught me (and therefore taught Desi) are from Skala.
Desi and Yiayia's recipes are my maternal grandmother's recipes, which she passed on to my Mum and Aunty, who tried their best to pass them on to me. My Aunty was the chef of the family and cakes were her domain, and while I remember some of what she tried to teach me before her Alzheimers took hold, unfortunately I thought I had all the time in the world to make these cakes with my Aunty and never documented the instructions, only the ingredients.

Thankfully Mum knows instinctively how to put these desserts together and was able to help me put the recipes down on paper.

Karithopita (Walnut Cake)

This is the first cake that Desi makes for Chris.

Traditionally this is made in a large flat dish (square or round) and cut into diamonds or squares in the dish.

Ingredients:

Cake

• 6 eggs (separated)

• 250 grams unsalted butter, melted

• 500 grams sugar

• 500 grams milk

• 1 flat teaspoon cinnamon

• The grated rind of 1 orange or lemon (depending on preference)

• 1 cup chopped walnuts (approx 250 grams)

• 150 grams flour

• 1 teaspoon baking powder

Syrup

• 1 cup sugar (approx 250 grams)

• 300 ml water

• Orange or lemon rind (whichever one you used in the cake batter)

• ½ teaspoon cloves (optional)

• 4 tablespoons Brandy (optional)

Directions:

Pre-heat the oven to 180 degrees Celsius and grease a large flat baking dish with butter.

First make the cake. Combine the melted butter and sugar and beat/cream until light. Add the egg yolks one at a time, making sure that each yolk is mixed in before you add the next one.

Sift in the flour, cinnamon and baking powder, then add the grated rind and chopped walnuts.

Mix well by hand. A blender cannot be used here as it will pulverise the walnuts. Get your hands into the mix!

Once the mixture is thick and combined, set aside.

In a separate bowl, whisk the egg whites until they are still and forming small peaks, then gradually fold the egg whites into the cake mix – 1 spoon egg whites, 1 spoon flour mix – until all the egg whites are incorporated.

Pour the mixture into the greased dish and bake for 40–50 minutes. Use a skewer to test if it's cooked – the skewer should come out clean.

While the cake is baking, prepare the syrup: 

1. Dissolve the sugar in the water

2. Add the orange or lemon rind

3. Add cloves and/or brandy (if you are using them)

4. Allow the syrup to boil gently for just on 10

minutes

5. Strain the syrup through a fine wire strainer 

When you take the cake / pie out of the oven, cut it into the desired pieces but leave in the baking dish; Pour the hot syrup slowly over the cake and allow the cake to stand for at least 30 minutes so the syrup can soak right through and become absorbed.

Kourambiethes

(Sugar-coated Shortbread Biscuits)

I can't tell you how many this recipe makes – but it's a lot! This was one of my Aunty's specialities. The smell of these shortbread biscuits always filled our house at Christmas and Easter, and whenever there was cause for celebration.

Ingredients:

• 500 grams unsalted butter

• 1 ¼ cups oil

• 1 teaspoon baking soda, diluted in 2–3 teaspoons of water or cognac

• ½ cup sugar

• 1 cup blanched almonds, chopped

• 3 egg yolks, lightly beaten

• flour (added gradually until just right – can take up to a kilo)

• icing sugar (for coating)

Directions:

Pre-heat the oven to 180 degrees Celsius and line a baking tray (or a few trays!) with greaseproof paper, or grease with butter.

In a very large bowl, beat the butter, oil and sugar until fluffy. Stir in the beaten egg yolks, dilluted baking soda and almonds.

Gradually add the flour, one cup at a time, then knead the mixture thoroughly until it forms a dough.

Pull off small pieces of dough and shape them before placing onto the baking tray. There are various different shapes you can use, including crescent shape, a slim ‘S'

shape or walnut-sized balls.

Bake for 15–20 minutes, taking care not to leave unattended as they can burn easily and if cooked for too long will dry to the point where they'll crumble in your hand.

Allow them to cool slightly, then sift icing sugar over the top until they are completely and thickly covered.