recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
(1/4 pint/5.fl.oz) olive oil
80gr (2 1/2oz) sugar
4 tablespoons brandy
juice of 1 orange
1/2 teaspoon cinnamon
400gr (13oz) self-raising flour
pinch of salt
1/2 teaspoon bicarbonate of soda
1 teacup honey
120gr (4oz) sugar
150ml (1/4 pint/5.fl.oz) water
2 teaspoons cinnamon
170gr (5 1/2oz) shelled walnuts, coarsely chopped
the oil and sugar well, add the brandy, orange
juice and cinnamon and blend.
the flour with a pinch of salt and the soda
and add it gradually into the oil and sugar
mixture, mixing it with a spoon.
the dough well for about 10 minutes. If too
sticky, add 1 - 2 tablespoons more flour and
mix it well. Knead until it feels soft and pliable.
your hands and take egg-sized portions of dough.
Roll and shape them into small oval shapes.
Place on an unbuttcred baking sheet, and flatten
them with the palm of your hand.
in a pre-heated oven (350ºF / 180ºC)
for 25 minutes.
them cool and harden for 24 hours before dipping
them in the honey syrup.
the syrup by mixing in a saucepan the honey,
sugar and water. Bring slowly to the boil, skim
with a spoon, then simmer for 4 - 5 minutes.
the cold melomakarona in the hot syrup, three
or four at a time only. Let them stand for 1
minute and take them out with a slotted spoon.
on a decorative platter and immediately sprinkle
with a little cinnamon and chopped walnuts.
they are not consumed during the next 3-4 days
they should be kept in airtight tins, like biscuits.
Allow two melomakarona per person!