Mix in a bowl the cornflour, the cocoa, some coconut cream and a bit of milk until dissolved completely.
In a pan, at moderate to low temperature, warm up the rest of the cream and milk and then dissolve sugar in there. Stir constantly to prevent milk from sticking. Just before it starts to boil, remove the pan from heat and pour in the contents of the cup with the dissolved cornflour and keep stirring with a whisk until the texture of our custard gets thick enough to our liking.
Serve in 4 small bowls before the custard reaches room temperature. Eat your custard after cooling down or it store in the refrigerator, either way it’s gonna be delicious.
We wash our ripe figs and throw away those that have soured. Peel the figs, unless their skins are too soft. Place them in a large pan and sprinkle them with brown sugar and the juice of half a lime. Let tour figs covered for half hour to three quarters. Stir your figs over medium heat to prevent them from sticking on the pan, whenever necessary.
In twenty minutes your homemade jam is ready! You will understand that it is ready when the seethering bubbles get too big and when you are able to drag with your wooden spoon a “corridor” to the bottom of your pan. Store your jam in the refrigerator covered for 2 weeks. Bon appetit !!!
We beat the butter in our mixer until it becomes fluffy, then add sugar, keep beating. Next the egg yolks, the flour, the almonds.
Preheat your oven in 200 Grad Celsius. Lay on a baking pan parchment paper and form the dough into smalls balls (look at the photo). Place them on the parchment paper and bake them for 15 minutes or until they become lightly golden. We cover our balls with powdered sugar and put them on a platter.
Ingredients:
500 grams hard flour
8 g dry yeast
1 teaspoon mahlep(mahaleb)
1 teaspoon ground kardamom(kardamon)
250 ml milk
30 grams sheep butter
30 grams cow butter
120 grams sugar
zest of one organic lemon (not waxed)
2 eggs and 1 more for spreading
Running:
Put the flour, yeast, sugar, mahlep, kardamom, lemon zest, eggs in the blender . Then, after I melted butter, mix together with the milk and after the mixture cools(to avoid yeast burning)add it in the mixer as well. I use the hook accessory for mixing. As soon as the dough wrapps around the hook or when it peels off all the walls of the basin, it means that my dough is ready. Let it rise in the basin of my mixer covered for 2 hours (almost triples) and after kneading again with my hand to remove the air in it, give to the dough the form of a the ball and place it in the middle of a large greased round pan or Pyrex. Let the dough for another hour to rise and cover it afterwards with the help of a brush with a raw egg before I put it in the preheated oven. Bake the cake for 50 minutes to 1 hour. Once you remove it from the oven sprinkle it with icing sugar, candy or covered it with glaze after cooling or Sugarpaste (see recipe on my site)
Bon appetit!
The recipe is the same with pop cakes, which I have already posted. Instead of butter use peanut butter. For the coating, warm in a heatproof bawl candy melts for 2-3 min. in 200 Grad Celsius in your over and stir them with a spoon. Roll the sweet balls in and you are ready. Use any color of candy melts you want. If you don’t have candy melt, melt some chocolate in the same way after you chop it into pieces. Before the coating cools sprinkle some candy on top.
Bon Appetite!
We make a simple cake , which we crumble after it is baked and cooled and add in it melted chocolate and butter in equal proportions, until the dough can be formed into small balls ( see photo) . We put the balls in the fridge for about 2 hours and then dip a stick in melted chocolate and make a hole just below our chocolate ball which we reposition in the fridge with head down and stick up.
We roll a small piece of our homemade sugarpaste with the help of a small rolling pin and icing sugar to prevent sticking on your rolling surface and cover with it our chocolate ball.
For the brides, deap the half pop cake into water and then sprinkle on it dry sprinkles of coconut. Then with the help of a paste of icing sugar and water we attach to the “neck” of the bride(see photo) small sugarballs to form a necklace.
For the groom, after the sugarpaste has dried, we deap the two oposite sides of the pop cakes into melted chocolate or melted candy melts to form the suit and then with the help of a small pintbrush and the melted chocolate we paint the button and the bow tie.
Once the chocolate has cooled and the stick has been in the pop cake we stick them in a base of Styrofoam.
We preserve them in the fridge.
mixture ( for 4 people , makes 16 to 18 pancakes ) :
1 organic egg , 2 tbsp extra virgin olive oil , 2 tbsp Katiki Domokou(greek cheese in creamy texture, not too saulty), 4 tbsp milk , 2 tbsp sheep’s greek yogurt , 4 tablespoons all purpose flour.
Mix the ingredients with the special whisk for beating eggs and with the help of a soup spoon pour the mixture in the pan with the preheated extra virgin olive oil, one soup spoon to form each pancake .
Once fried on each side and ready (light browned- see photo-) place them on paper towels and sprinkle with cinnamon and honey or honey – Katiki Domokou cream cheese or any cream cheese you have at home .
Bon appetit !
Recipe :
Base:
Use the buttercookie’s dough recipe OR:
250 gr all purpose flour
40 gr. sugar
40 gr. butter of cow milk
1 egg
1 pinch of salt
8 gr. of dry yeast
100 gr. of milk
enough material for 4 small pyrexes
Grease the pyrexes with cow butter milk and spread the dough with your hands
At 185 degrees Celsius (not in fan/air) bake for 25 minutes or so , depending on the strength of your oven and check with the knife or toothpick if it is dry inside, then stop baking .
Let the dough cool in the pyrex. On top, put either pastry cream , or the mixture I made with honey and katiki Domokou(it’s a spreading cheese, lightly salted) . Over the cream, I put my swiss meringue and cinnamon, syrup of plum preserves or any sweet you wish .
Meringue ingredients:
Egg whites (4 ) , granulated sugar ( 250 g ) or powdered ( 250 g ) , depending on whether you put in a bain marie the egg whites with the sugar(granulated sugar) for 4 minutes and stir constantly with a whisk, or not(powered sugar) . Natural vanilla extract, 1 teaspoon or 1 teaspoon vanilla powder . 1 teaspoon squeezed lemon juice. Mix sugar , egg whites and lemon juice in a stainless steel or heatproof bowl of stainless steel Basin and place this stainless steel basin over a saucepan with a little boiling water (in a double boiler) for 4 minutes with the wire , stir continuously and fast, until to see with your hand that the sugar has melted . Then, put the processed egg whites in your stainless steel mixer bowl and start beating them slow with the whisk attachment and then quickly for at least 10 minutes until the meringue is ready and has stiff ends .
If you do not use it directly , I cover the bowl with a cling film and place in the refrigerator . Withstand for 5 days at least .
Bon appetit !
Recipe :
Base:
Use the buttercookie’s dough recipe OR:
250 gr all purpose flour
40 gr. sugar
40 gr. butter of cow milk
1 egg
1 pinch of salt
8 gr. of dry yeast
100 gr. of milk
enough material for 4 small pyrexes
Grease the pyrexes with cow butter milk and spread the dough with your hands
At 185 degrees Celsius (not in fan/air) bake for 25 minutes or so , depending on the strength of your oven and check with the knife or toothpick if it is dry inside, then stop baking .
Let the dough cool in the pyrex. On top, put either pastry cream , or the mixture I made with honey and katiki Domokou(it’s a spreading cheese, lightly salted) . Over the cream, I put my swiss meringue and cinnamon, syrup of plum preserves or any sweet you wish .
Meringue ingredients:
Egg whites (4 ) , granulated sugar ( 250 g ) or powdered ( 250 g ) , depending on whether you put in a bain marie the egg whites with the sugar(granulated sugar) for 4 minutes and stir constantly with a whisk, or not(powered sugar) . Natural vanilla extract, 1 teaspoon or 1 teaspoon vanilla powder . 1 teaspoon squeezed lemon juice. Mix sugar , egg whites and lemon juice in a stainless steel or heatproof bowl of stainless steel Basin and place this stainless steel basin over a saucepan with a little boiling water (in a double boiler) for 4 minutes with the wire , stir continuously and fast, until to see with your hand that the sugar has melted . Then, put the processed egg whites in your stainless steel mixer bowl and start beating them slow with the whisk attachment and then quickly for at least 10 minutes until the meringue is ready and has stiff ends .
If you do not use it directly , I cover the bowl with a cling film and place in the refrigerator . Withstand for 5 days at least .
Bon appetit !
(before baking) (after baking) (after baking after we have added on them the plum syrup) (royal icing in progress)
(Royal icing flavored with lemon juice and vanilla extract and optionally stained with a pinch of turmeric powder , consume at the same day, otherwise the color of the royal icing and the consistency change, after you have coating your tarts/cookies with royal icing and it hardens then it’s ok to store them in a closed box in room temperature for some days.
Recipe for the base of the tarts ( same as butter cookies ) :
250 gr fresh cow butter
210 gr granulated sugar
1 organic egg
1/2 teaspoon of Natural vanilla extract
300gr all purpose flour
I put the ingredients into the mixer gradually ( wire – see photo ) at the maximum speed in the order I’ve written them. When I am ready to add the flour I operate the mixer at 1 ( the lowest speed) and just see that the ingredients mix . Remove the dough from mixer and keep kneading the ingredients by hand with soft movements , so that my cookies don’t go hard.
Then in a preheated oven at 200 degrees Celsius , -not fan/air!- , bake the tarts on a baking pan ( in the special parchment paper for baking – see photo) and bake for 15 minutes ( small size ) in the middle rack of the oven until they get a very light color. (or depending on the strength of my oven )
Recipe for royal icing ( in the order the ingredients follow I put them in the mixer , which I have put on medium speed ) :
2 small organic egg whites with a pinch of salt ( beat with the whisk attachment, but not enough to make meringue )
juice of 1/2 large lemon, without the seeds
400gr icing sugar
1/2 teaspoon liquid vanilla extract
Beware , for health reasons , the royal icing, better not be consumed by young children, old people and pregnant women for the risk of salmonella , if you are not sure for the quality of your eggs, because we don’t cook them in this recipe and not always are raw eggs safe to be eaten .
Put royal icing as desired over the tarts and leave them in room temperature to harden their surface and bon appetite !
( Preserve the tarts in an airtight container/box in room temperature for 2-3 days )
250 gr fresh cow butter
210 gr granulated sugar
1 organic egg
1/2 teaspoon of vanilla(natural)
300 gr all purpose flour
I put the ingredients into the mixer gradually ( wire – see photo ) at the maximum speed following the order I’ve written the ingredients above. When it’s the turn of the flour operate the mixer to 1 ( the lowest speed). Then remove the bucket from mixer and shut it down, place the bucket on your work surface and knead the ingredients by hand with soft movements , for the cookies not to go hard.
Form the dough into a round mass with the top and the buttom flat(see photo) and put it enclosed in a gelatin wrap with a plate in my fridge ( see photo) for at least 2 hours until frozen and when you want to roll it with a rolling pin cut the dough into pieces in a size you will need. The biscuits I have formed with any cookie cutter I want .
Then in a preheated oven at 200 degrees Celsius bake your cookies in a pan ( after I first placed them onto the baking sheet ) and bake them for 10 minutes ( 5 minutes if they are the small size) on the middle rack of the oven until they turn up a very light color . (or depending on the strength of my oven )
The decoration on top is made with sugar paste in any desired color, roll it with the help of a small rolling pin and icing sugar to prevent sticking on your rolling surface . The rolled sugar paste cut it with the same cookie cutter that you used for each cookie after having baked and cooled it(the cookie) , glue the sugarpaste onto your cookie with royal icing or if you do not have royal icing when you remove the cookies from the oven and are still hot place the formed sugar paste onto your cookie and it will attache on it.
Sugarpaste (white):
320 grams powdered sugar
4 grams edible gelatine without smell (for jellies, creams etc.and pastry in general)
2-3 soup spoons glucose syrup
36 ml. cold water
1/2 teaspoon liquid natural vanilla extract (for pastry use)
1 teaspoon cow butter (optionally), if we use cow butter, we only store the sugar paste in the fridge for 1 week top, wrapped in a plastic wrap.
Firstly, I deep the gelatine in the water for at least 5 min. to soften(it will not dissolve in water) and then I warm the gelatine in a pot with the same water I used before at low temperature and stir constantly until it melts, then I remove the pot from the heat and add the glucose syrup and keep stirring until it melts too. I also put the vanilla in the syrup and stir. In a glass bowl I mix the powdered sugar with the syrup with a spoon, because the syrup is HOT. And until it’s ok to touch the ”dough” I keep mixing with the spoon. When the ”dough” gets cold we knead it with our hands and last we also put the cow butter in. We keep kneading until the sugarpaste gets soft without being sticky on our hands, if it still sticks on our hands we add some more powdered sugar and keep kneading.
Sugarpaste (white):
320 grams powdered sugar
4 grams edible gelatine without smell (for jellies, creams etc.and pastry in general)
2-3 soup spoons glucose syrup
36 ml. cold water
1/2 teaspoon liquid natural vanilla extract (for pastry use)
1 teaspoon cow butter (optionally), if we use cow butter, we only store the sugar paste in the fridge for 1 week top, wrapped in a plastic wrap.
Firstly, I deep the gelatine in the water for at least 5 min. to soften(it will not dissolve in water) and then I warm the gelatine in a pot with the same water I used before at low temperature and stir constantly until it melts, then I remove the pot from the heat and add the glucose syrup and keep stirring until it melts too. I also put the vanilla in the syrup and stir. In a glass bowl I mix the powdered sugar with the syrup with a spoon, because the syrup is HOT. And until it’s ok to touch the ”dough” I keep mixing with the spoon. When the ”dough” gets cold we knead it with our hands and last we also put the cow butter in. We keep kneading until the sugarpaste gets soft without being sticky on our hands, if it still sticks on our hands we add some more powdered sugar and keep kneading. When ready, we store it in the fridge for a week in a plastic wrap.
for cup cakes use the basic cake recipe below, baking the dough in the specialized cup cake pan (in parchment paper) in a preheated oven in 180 grad Celsius for 20-25 min. or depending on the power of your oven
https://www.ev-cooking.gr/%CE%BA%CE%AD%CE%B9%CE%BA-%CE%B2%CE%B1%CE%BD%CE%AF%CE%BB%CE%B9%CE%B1-%CF%80%CE%BF%CF%81%CF%84%CE%BF%CE%BA%CE%AC%CE%BB%CE%B9/
Bon Appetit!
in a bain -marie :
125 grams dark chocolate (65 % cocoa) , cut into small pieces so that they melt easily
330 ml thickened cream 3.5 %
and after chocolate melts, I add the following:
4 pinches of sea salt
1 teaspoon of natural liquid vanilla essence (for pastry use)
In another bowl I whisk together the following:
1 egg and 1 yolk
3 soup spoons of sugar
and when it turns white and creamy I add in it the following:
4 soup spoons of cornstarch
and I keep whisking with the egg whisk.
Then I gradually add the hot mixture of chocolate in the egg mixture while I keep stirring with quick moves and then I put the whole mixture again in the pot in the low heat(2 of 9) and keep stirring quickly until it becomes a little more thick, but not much because it burns easily
Crush the wholegrain chocolate biscuits to crumbs, place them in a glass bowl as a basis and on top pour the chocolate mixture while still warm(it is still in half liquid form,doesn’t matter). I leave my desert to cool on my surface in room temperature and after that I store it in the fridge covered for 1-2 days. The recipe is for 4 persons.
Bon Appetit!
4 κρόκοι αυγών βιολογικών και ένα ασπράδι αυγού
1/2 κούπα ζάχαρη
1/4 της κούπας cornstarch(στην Ελλάδα το βρίσκουμε με την ονομασία κορν φλάουρ)
(ανακατευω τα 3 πρωτα υλικά μαζί μέχρι να γίνει πηχτή κρέμα ανοιχτόχρωμη)
1,5 κούπες γάλα
4 βανίλιες (σκόνη) δηλ περίπου 1 κ γλ. βανίλια σκόνη
(τα επόμενα 2 τα ζεσταίνω στο 4 όχι παραπάνω για να μην κολλήσει το γάλα στο κατσαρολάκι και το μισό γάλα το ρίχνω σιγα σιγα στην ετοιμη κρεμα ανακατευοντας συνεχως και μετα το μειγμα ανακατευοντας συνεχως στο γαλα που περισσεψε στο κατσαρολακι που συνεχιζει να ειναι πανω στο ματι στο 4, μέχρι να πήξει,να είστε από πάνω μην καεί!
2 κ.σ. βούτυρο αγελάδος μόλις την αποσύρω από τη φωτιά και ανακατευω να ενσωματωθεί
χρήση φύλλων Βηρυτού- 1 πακέτο ξεπαγωμένα
200 γραμ. βούτυρο αγελάδος για το βουτύρωμα του πυρέξ και των φύλλων, 6 φύλλα κάτω και έξι φύλλα πάνω από τη γέμιση,την προσθέτω ζεστή μόλις γίνει.
Πριν το φουρνίσω το κόβω κομμάτια αλλά όχι μέχρι κάτω, βουτυρώνω και το πάνω φύλλο (όπως επίσης και μέσα στις σχισμές) και πιτσιλάω το γλυκό μου με λίγο νερό. Ψήνω σε προθερμασμένο φούρνο για 40 λεπτά στους 180 βαθμούς Κελσίου σε αντιστάσεις πάνω κάτω ή μέχρι να ροδοψηθεί. Το σιρόπι το βράζω 20 λεπτά περίπου σε μέτρια φωτιά. (225 γραμ. γλυκόζη, 250 ml νερό, 250 γραμ. ζάχαρη άσπρη κρυσταλλική, χυμός από 1/2 λεμόνι,στα τελευταία 10 λεπτά του βρασμού το ρίχνω σουρωμένο και το ξαφρίζω κατά τη διάρκεια του βρασμού αν χρειαστεί-βλέπε συνταγή μαρμελάδας), κατόπιν το ρίχνω πάνω στο γλυκό μου, ενώ το γλυκό έχει ήδη κρυώσει και το σιρόπι είναι ζεστό. Το γαλακτομπούρεκο το αφήνετε 1 ώρα να αποροφήσει το σιρόπι του και να κρυώσει σε θερμοκρασία δωματίου και το συντηρείτε στο ψυγείο λόγω κρέμας.
Καλή σας όρεξη!
(Σύνολο χρόνου μαγειρέματος 4 ώρες,υπομονή!Αλλά το αποτέλεσμα ανταμοίβει!)
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