The Mediterranean Cook by Meni Valle
Meni Valle’s latest (and sixth!) cookbook, The Mediterranean Cook, is a celebration of seasonal produce, the Mediterranean way.
Photography: Stephanie Stamatis & Hugh Davison
Cherry clafoutis from The Mediterranean Cook.
‘I remember fondly the days when I would help my mother in the kitchen at pickling time. Our favourite was always stuffed peppers, but I genuinely loved them all,’ says Meni Valle.
The Mediterranean Cook by Meni Valle is out now.
‘The Mediterranean pantry consists of an ever-ready supply of ingredients that allow you to put together a meal at a moment’s notice, so when friends pop in unexpectedly it’s easy to throw together a meze plate of olives, cheese and pickles, served with bread.’
Meni Valle is a Greek–Australian cookbook author and food teacher. Her rich Greek heritage, coupled with her love for travel and food, has seen Meni become one of Australia’s most-respected authorities on Mediterranean cuisine.
Meni’s latest (and sixth!) cookbook, The Mediterranean Cook is a celebration of the fresh and flavour-packed cuisine of the region, with more than 75 vegetarian recipes within its chapters. From roasted eggplants and tangy artichokes to perfectly flaky pastry boats and juicy grilled plums and figs, each dish is an invitation to savour the sensational flavours of the countries that border the Mediterranean.
‘My passion for food lies in home cooking and especially that of the Mediterranean. It is the food of my childhood, the food I cook for my own family, as well as the dishes I have discovered during my travels. They are all made using ingredients that are familiar to me – I cannot imagine my kitchen without lemons, olive oil, tomatoes, herbs, spices and peppers,’ share Meni.
Following slow food values, Meni’s recipes are simple and seasonal, showcasing how to get the best out of fresh, local produce, all year round. Featuring beautiful photographs of each recipe, as well as step-by-step images to guide the reader through more intricate preparations, The Mediterranean Cook is a heartfelt and beautifully captured homage to a cuisine rich in flavour and history.
Below we share a recipe from the new cookbook: Galatopita—milk pie with lemon & raspberries.
This is an edited extract from The Mediterranean Cook by Meni Valle—published by Smith Street Books. Purchase the book online now here.
‘Galatopita [pictured above] is an elegant milk pie from Northern Greece, with a delightful crispy pastry base and luscious custard that’s perfect for lazy weekends spent with family and friends,’ says Meni Valle. Recipe shared below.
Spinach gnocchi from The Mediterranean Cook.
“My passion for food lies in home cooking and especially that of the Mediterranean. It is the food of my childhood, the food I cook for my own family, as well as the dishes I have discovered during my travels.”
Tomato and strawberry salad with burrata from The Mediterranean Cook
Artichokes and broad beans with lemons from The Mediterranean Cook
GALATOPIA–Milk pie with lemon & raspberries
Galatopita is an elegant milk pie from Northern Greece, with a delightful crispy pastry base and luscious custard that’s perfect for lazy weekends spent with family and friends. I have added lemon and raspberries, which I adore, but blueberries are wonderful as well. If you’re short on time, you can make the pie using store-bought filo pastry – simply use six sheets of pastry, brushed with melted butter between each sheet.
Serves 6
INGREDIENTS
1 litre (4 cups) full-cream (whole) milk
120 g (4½ oz) fine semolina
2 eggs
1 teaspoon natural vanilla extract
150 g (5½ oz) caster (superfine) sugar
zest of 1 lemon
pinch of salt
75 g (2¾ oz) butter
150 g (5½ oz) raspberries
FILO PASTRY
300 g (2 cups) plain (all-purpose) flour, plus extra for dusting
1 teaspoon salt
80 ml (⅓ cup) olive oil
1 tablespoon white wine vinegar
about 250 ml (1 cup) lukewarm water
cornflour (cornstarch), for dusting
METHOD
To make the filo pastry, place the flour and salt in a large bowl and mix well. Make a well in the centre and pour in the olive oil and white wine vinegar. Mix together with your hands, adding the warm water as you go, until you have a soft dough (you may need a little more or less water, so add it gradually rather than all at once).
Tip the dough onto a floured work surface and knead lightly until smooth, then place back in the bowl, cover with a tea towel and allow to rest for 1 hour.
Preheat the oven to 180°C (350°F) fan-forced. Lightly grease a 24 cm (9½ in) round baking dish.
Cut the dough in half, then wrap one half in plastic wrap and store in the fridge or freezer (see Note).
Roll out the remaining half of dough on a work surface lightly dusted with cornflour to a 30 cm (12 in) circle, then transfer to the prepared dish – you should have at least 2 cm (¾ in) of overhanging pastry.
Heat the milk in a large saucepan over medium heat until just before it starts to boil.
In a bowl, combine the semolina, eggs, vanilla extract, sugar, lemon zest and salt and whisk well. Using a ladle, pour in some of the hot milk and whisk until smooth, then pour the mixture into the remaining hot milk in the pan and stir until thickened. Remove the pan from the heat, add the butter and stir until melted.