Take a tour of ancient Athens in the 1960s with this Pathé travelogue and see what John Milton referred to as ‘..the eye of Greece, mother of arts And eloquence.’
- 5 egg yolks
- 1 whole egg
- 2 tbsp. butter (melted and cooled)
- 1/4 cup orange juice
- 1 tbsp. brandy
- 2 1/2 to 3 cups flour (all-purpose)
- 1 tsp. baking powder
- 2 inches of vegetable oil (or shortening for frying)
- For the Syrup:
- 1 cup honey
- 2 tsp. water
- Garnish: cinnamon (ground)
- 1/2 cup ground walnuts
Steps to Make It
- Gather the ingredients.
- Sift the flour with the baking powder into a bowl and set aside.
Using a hand mixer or stand mixer, beat the egg yolks and whole egg on high speed until the eggs are thick and smooth and the color is light yellow – about 4 to 5 minutes.
Combine the melted butter, orange juice, and brandy. With the mixer running, add to the egg mixture until incorporated.
This is a very nostalgic video showing the aristocratic side of Athens streets back in 1924
Let’s warm ourselves a little bit with this Greek drink with origins from Turkey, named salepi.
If you stroll in the Greek city centres during winter time, look for the chestnut man, roasting chestnuts on the charcoal. It is a beautiful and nostalgic image, very familiar to Greeks that will definitely bring inspiration for some great photographic captures.
The chestnut seller has a portable brazier with a heap of roasted chestnuts ready to sell in paper cornets.