Culinary Hotline with Andriette Georgiou

We explore food trends for the new year with Mondvol’s Andriette Georgiou

All recipes by Andriette Georgiou

Ingredients:

  • For the Whipped Feta:
  • 200g feta cheese, crumbled
  • 100g cream cheese, softened
  • ¼ cup double thick plain yoghurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Freshly ground black pepper, to taste
  • For the Marinated Olives:
  • 200g mixed olives (green and black)
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp chili flakes
  • 1 tsp lemon zest
  • A few sprigs of fresh thyme

How To Marinated Olives & Whipped Feta

  1. In a food processor or blender, combine the crumbled feta, cream cheese, olive oil, lemon juice, oregano, and a pinch of black pepper.
  2. Blend until smooth and creamy, scraping down the sides if needed.
  3. Add more olive oil for a creamier texture, if desired.
  4. Taste and adjust seasoning with more pepper or lemon juice as preferred.
  5. In a small bowl, combine the olives, olive oil, minced garlic, rosemary, red pepper flakes (if using), lemon zest, and fresh thyme.
  6. Toss everything together until the olives are well coated in the marinade.
  7. Let sit for at least 15 minutes to allow the flavours to meld.

Ingredients:

  • 1 cup mixed olives (green and black), pitted
  • 2 tbsp capers, drained
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano (optional)
  • Freshly ground black pepper, to taste

How To Make Olive Tapenade 

  1. Place the pitted olives, capers, and minced garlic in a food processor or blender.
  2. Pulse the mixture until it forms a coarse paste.
  3. Scrape down the sides of the processor as needed. Add the olive oil, lemon juice, oregano (if using), and a pinch of black pepper.
  4. Pulse again until well combined but still chunky.
  5. Adjust seasoning to taste with more lemon juice or pepper if desired.
  6. Transfer the tapenade to a bowl and serve with toasted bread, crackers, or as a dip.

Ingredients:

  • For the Salad:
  • 4 medium carrots, peeled and cut into sticks
  • 1 cup cooked lentils (or canned lentils, drained and rinsed)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • Salt and pepper, to taste
  • 1 handful fresh parsley, chopped
  • 1 tbsp lemon juice
  • For the Hummus:
  • 400g chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 1 garlic clove, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • Salt, to taste
  • Water, as needed to adjust consistency

How To Make Roasted Carrot and Lentil Salad with Hummus

  1. Preheat your oven to 200°C. Place the carrot sticks on a baking sheet.
  2. Drizzle with 1 tbsp of olive oil, and sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
  3. Roast the carrots for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. While the carrots roast, cook the lentils (if using dry lentils), according to package instructions, and drain if needed.
  5. Once the carrots are done, remove them from the oven and let them cool slightly.
  6. In a large bowl, combine the roasted carrots with the cooked lentils. Add chopped parsley and lemon juice.
  7. Toss everything together and season with additional salt and pepper to taste.
  8. In a food processor, combine the chickpeas, tahini, minced garlic, olive oil, lemon juice, cumin, and salt.
  9. Blend until smooth. If the hummus is too thick, add a little water, 1 tablespoon at a time, until you reach your desired consistency.
  10. Taste and adjust seasoning, adding more lemon juice or salt if needed.
  11. Serve the roasted carrot and lentil salad on a platter or individual plates, with a generous dollop of hummus on the side or drizzled on top.
  12. Garnish with extra parsley or a drizzle of olive oil if desired.

Ingredients:

  • For the cookies:
  • 500g unsalted butter
  • 4 cups cake flour
  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • For the granadilla ganache:
  • 1 cup granadilla yoghurt
  • 200g white chocolate, chopped
  • 1 Tbsp granadilla pulp

How To Make Granadilla Sandwich Cookies

  1. For the cookies: Preheat oven to 180°. Line a baking tray with baking paper.
  2. In a large bowl, add butter and vanilla essence, beat until light and fluffy.
  3. Sift in flour, icing sugar and beat until the mixture comes together and dough is formed.
  4. Roll out dough onto a lightly floured work surface.
  5. Use a cookie cutter to cut out various shapes and place onto the prepared tray.
  6. Place the tray into the freezer for about 5 minutes before baking, this helps the cookie to hold its shape while baking.
  7. Bake cookies for 10 minutes – and then remove from the oven and allow to cool completely.
  8. For the granadilla ganache: Place chocolate in a heatproof bowl and set aside.
  9. Heat up granadilla yoghurt in a saucepan over medium heat and allow this to simmer.
  10. Remove from the heat and pour the heated yoghurt over the chocolate, cover with plastic wrap and allow this to sit for a few minutes.
  11. Mix using a silicone spatula until smooth, then stir in granadilla pulp.
  12. Allow the ganache to cool completely before you start decorating your cookies.
  13. Pipe or spread the bottom half of the cookies with the ganache and then place another cookie on top.
  14. You can also just dip the cookies into the ganache and set it on a wire rack.
  15. Drizzle the cookies with melted chocolate and garnish with lemon zest & granadilla pulp.

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