Category: Sweets

Recipe:
4 egg whites
2 pinches of sea salt
1/2 teaspoon of pure, liquid, bitter almond extract (or pure vanilla extract-liquid)
200 grams of confectioners’ sugar
We beat the egg whites for 5 min in medium speed in our mixer with the whisk attachment and after that we add the salt and after 1-2 minutes we add the sugar gradually and when stiff ends form we add the vanilla extract. We pipe them with a pastry bag with a tip 16mm- Inox in any shape we want (for example see photo) and then bake them on a parchment paper, which we laid on a flat baking pan, in the middle rack, in a preheated oven in 95-100 degrees Celsius(depending on your oven) for 1,5 hour or until they are removed from parchment paper easily without leaving traces(pieces) back. When there is humidity outside(in rainy seasons) we bake them longer,other wise they melt easily) We let them cool for 4 hours and then store them in room temperature in a box for 5 days.

recipe :
1 package self raising flour(500gr. or 4 cups)
4 large eggs
250 gr cow butter
1 cup sugar (you can add more if you want it too sweet )
1 pinch of salt
1.5 cups whole milk or 1 cup milk and 1/2 cup greek yogurt
1 cup fresh orange juice, and the orange zest (only if the orange is organic, ie without wax on its surface and you wash thoroughly first ) . First scrape the orange and then ssqueeze it .
1/2 teaspoon vanilla extract
Use a mixer , or a portable mixer. First add the butter at room temperature with sugar and then continue stirring adding the eggs one by one and then the milk , zest , vanilla, orange juice and salt . Finally add the flour and mix the dough in the low, but enough to incorporate the flour mixture to the other ingredients !
Grease the classical basis for cake , preferably stainless steel , and bake in preheated oven for 1 hour in the middle rack of the oven ( baking time varies depending on the strength of our oven ) .
When the cake is baked , we let it cool for at least 10 minutes and with the knife we carefully scrap the cake along from stainless steel cake form all over the surface.
Bon appetit !

Recipe:
4 egg whites
2 pinches of sea salt
1/2 teaspoon of pure, liquid, bitter almond extract (or pure vanilla extract-liquid)
200 grams of confectioners’ sugar
We beat the egg whites for 5 min in medium speed in our mixer with the whisk attachment and after that we add the salt and after 1-2 minutes we add the sugar gradually and when stiff ends form we add the vanilla extract. We pipe them with a pastry bag with a tip 16mm- Inox in any shape we want (for example see photo) and then bake them on a parchment paper, which we laid on a flat baking pan, in the middle rack, in a preheated oven in 95-100 degrees Celsius(depending on your oven) for 1,5 hour or until they are removed from parchment paper easily without leaving traces(pieces) back. When there is humidity outside(in rainy seasons) we bake them longer,other wise they melt easily) We let them cool for 4 hours and then store them in room temperature in a box for 5 days.
Bon Appetite!

 

Recipe for Butter Cookies :

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 eack 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.
Bon appetit !

Recipe for Butter Cookies :

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 eack 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.
Bon appetit !

Recipe :
In 1 liter whole milk ( 3.5 % fat ) , add 4 soup spoons of parboiled rice and boil them in a pot along with 4 soup spoons brown sugar ( soft ) , stirring frequently for about 20 minutes at moderate heat . Once the rice is as soft as we want it to be, but the mixture not thick enough to take a creamy texture ,pour in a cup a little of our warm milk and 1 teaspoon of corn starch and mix them well and add them afterwards into our rice pudding stirring continuously over medium heat but not much, and remove the pot from heat, when the rice pudding is thickened enough . Shortly before removing the pudding from the heat , add 1teaspoon natural vanilla essence in liquid form (for pastry use) and continue stirring . Serve it into small bowls (not plastic ones) and leave them on the kitchen counter to cool down before you put them in the refrigerator , covered . Add on top cocoa powder or 1 pinch of cinnamon before serving.
Bon appetit !