Μπιφτέκι, ντάκος και τσαπατσούλικο γλυκό -- One post, 3 divine recipes to try out!

Αυτό το ποστ μου έχει δημοσιευθεί στη στήλη μου WTF (WHERE'S THE FOOD) στο Popaganda.gr. Πρόκειται για τα πιο αφράτα μπιφτέκια ever, έναν πειραγμένο ντάκο και ένα γρήγορο γλυκάκι με μαρέγκα, τζιαντούγια και καραμελωμένα κουμ κουάτ.

Τις αναδημοσιεύω και για τους ξένους αναγνώστες μου. Αν θέλετε να διαβάσετε το άρθρο και να δείτε τις συνταγές κάντε κλικ

Wanna try the most moist and airy burgers? An elegant twist to an original delicious Greek Dakos salad? Or something easy to make, for the sweetooth friends of yours?

Ok here we are.

For the burgers

serves 4

500 gr mince (half lamb, half veal)
1 medium onion, minced
some chopped parsley
3 tablespoons Greek yogurt
1 tablespoon baking soda
2 tablespoons walnuts, powdered
salt and pepper to taste
some dry oregano

Mix all the ingredients and put them in the refrigerator over night or at least for 2 hours. Make paties, spray them with some olive oil and grill them for 15 min. While baking turn them upside down one time. That's it. Serve them with a salad or fries.
 
For the Dakos salad

for each glass you will need

1/2 of a large round barley rusk
1  tablespoon of feta cheese or fresh myzithra, crumbled or grated
4-5 baked mini pomodori tomatoes cut lengthwise (baked in 200 C degrees until soft)

for the salad dressing
3 parts olive oil/ one part balsamic vinegar/ 1 part grape molasses

Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Put the crumbled cheese on. Add some oregano. Place the baked tomatoes on top. Sprinkle with the salad dressing.


For the Gianduja Kum Quat Meringue

For the meringue base

4 old egg whites, room temperature
1 cup granulated sugar
two drops vanilla extract
some lemon drops

Beat the egg whites until fluffy. Add a tablespoon of sugar a time. Make sure it dissolves. Add the vanillas and some lemon drops. Pour the meringue over an oven pan covered with parchment paper. Bake at LOW temperature (80 C) for 3 hours. Turn the temperature off and leave the meringue in, for one more hour. Make sure the oven door is a bit open. Take it off the oven and let it cool completely.

Buy a good Gianduja chocolate

Cut in pieces the chocolate and melt it using bain marie teqchnique. Keep warm.

Bake some nuts, unsalted nuts such as hazelnuts until golden. Crush them in pieces when cold enough to handle.

Make a light syrup using 2 cups of sugar and 1 1/2 cup of water. Throw  some fruits of your choice in (i used kum quat), when it reaches the boiling point. Low the temperature and shimmer for 4 minutes. Take the fruits off the syrup.

Pour the melted chocolate over the meringue base, add some baked and crushed hazelnuts on top , and place here and there, the caramelized fruits. Use your hands to eat it, it's more fun this way.