This is from The Home Book of Greek Cookery by Joyce M Stubbs (1963). I chose an unseasonal Easter dessert to make. To say this recipe went badly amiss would be an understatement. It almost all went in to the bin. Here’s the recipe:
I was unable (too lazy) to find mizithra so I bought Tesco Value cottage cheese instead. Jus-Rol puff pastry was used instead of making pastry, for similar reasons. The making of the filling went quite well, and uncooked the dish looked like this:
I think we can all agree (yes, the photo is upside down, get over it) that this looks like something that is about to cook into a delicious, irresistible pie. The lumps of cottage cheese are particularly alluring.
After a long time, longer than the recipe suggests, in the oven at gas mark whatever, the pastry had burnt and the filling risen up menacingly, cracked and burnt slightly on top, but remained essentially uncooked underneath. It was like a huge crème brûlée made by a moron:
The overwhelming taste was of honey infused cottage cheese. It had all the rubbery vileness of overcooked cheese, and the slightly acrid taste of honey that’s been heated too long. The pastry, where unburnt, was almost edible and had achieved a taste and texture not unsimilar to cheap baclava. I could not finish a small plateful. It was horrendous. I left the remainder in the oven overnight and tried to eat some more the next evening, by this stage it looked like this: It tasted even worse. It is now in the bin and I am trying to soak the remains off the pastry dish. Do not make this recipe.
Siphno’d by Alix