Recipe:
Mixture for chicken before baking : Mix 1 teaspoon honey with 2 tablespoons mustard and then put 2 tablespoons extra virgin olive oil , 2 thinly sliced cloves of garlic , 1 pinch of salt, 1 teaspoon of curry powder , 1 teaspoon non hot paprika , 1 teaspoon red vinegar , mix the ingredients and coat the chicken with the mixture. Spread on a baking pan a baking sheet and bake in a preheated oven 1.5kg chicken for 2 hours at 200 degrees Celsius. ( The time and temperature may vary depending on our oven ) .
Recipe for stuffed vine leaves:
1 jar tender vineleaves, if not tender enough, dip them for a few seconds in scalding water
2 small cups rice
2-3 chopped onions
5-6 spring onions , finely chopped
1 bunch of parsley , finely chopped
1/2 bunch of dill , chopped
1/2 bunch spearmint chopped
juice of 2 lemons
sea salt
black pepper
extra virgin olive oil
In a large pan put 1 cup extra virgin olive oil and the remaining ingredients with following order : onion , fresh onion , salt , pepper , rice , parsley , dill , spearmint , 1 cup of water . Bring to a boil and then remove the pan from the heat . Once the pan cools, start to put the stuffing into each vineleave, -see photos-. The fibers of the vine leaves can be seen in the inner side I put the filling. In a large pot place a layer of leaves on the bottom after I put a little extra virgin olive oil and place the stuffed vineleaves very close to each other and do many layers. Pour them with remaining olive oil , water and lemon juice until they are covered and put over them a plate of material that can withstand high temperatures . At low to medium heat let them simmer for 30-40 minutes and then check if the rice is done and remove from heat . Serve with yoghurt .
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.
Recipe :
In a stainless steel small pod, cover the bottom with extra virgin olive oil and heat the stove to 9 ( maximum) . Add the popcorn , just enough to cover the bottom of the pod and cover the pod with a lid . Once you hear the first to pop , turn off the stove and draw very little the lid barely enough to come out the most of the steam , beware that some pop corns may pop out,so don’t leave them space to do so. When you hear the last pop , lift the lid and while they are still warm , pour spices over them and stir them. The turmeric gives color to pop corns and the other spices give them a roasted flavor.
Bon appetit !
recipe : 1 kg all purpose flour 16 grams of dry yeast 2 pinches of sugar 4 pinches of salt 260 ml water 3-4 tbsp extra virgin olive oil
Knead the ingredients to form a dough and put the dough in a large stainless steel or in a large glass bowl and cover with a large plate . (The dough will maximize its size at least 4 times) Every 2 hours, knead the dough to remove the air and leave it again to relax . After about 6 hours, I let the dough rest , covered at room temperature on the kitchen counter , I heat the oven to 200 degrees Celsius in the program for bread . I separate the dough into four pieces and form 4 breads-see photo- , each one needs half an hour baking time on the lower rack. Before baking Ι coat the breads with a little extra virgin olive oil and sprinkle with sesame seeds , oregano , sea salt -see last photo- .Then bake 2 breads together onto parchment paper in the preheated oven on the last rack of the oven . Bon appetit !
Recipe:
For 9.5 kg lamb in the spit-roast (see photo) we need: 1 organic lemon, not waxed, cut into 8 pieces with the skin, sea salt, pepper, oregano, 5 whole cloves of garlic. Sew the belly of the goat with stainless wire, to keep the filling in attache on it’s tummy the white “nest” that surrounds the lamb’s offal/giblets (optional), to avoid the tummy’s burning during roasting.
Remove from the lamb any hair that the butcher may not has removed.
During baking brush constantly the lamb with extra virgin olive oil, sea salt, freshly ground pepper and oregano.
The lamb needs at least four hours in the spit and the time varies depending on the amount of charcoal that we use-see photo and we understand that it is ready when the skin starts cracking and showing the bones inside.
The spices we use to sprinkle the kokoretsakia are salt, black pepper, red chili pepper, sweet red pepper, cumin, coriander.
Bon appetit!
recipe :
1 kg all purpose flour
16 grams of dry yeast
2 pinches of sugar
4 pinches of salt
260 ml water
3-4 tbsp extra virgin olive oil
Knead the ingredients to form a dough and put the dough in a large stainless steel or in a large glass bowl and cover with a large plate . (The dough will maximize its size at least 4 times) Every 2 hours, knead the dough to remove the air and leave it again to relax . After about 6 hours, I let the dough rest , covered at room temperature on the kitchen counter , I heat the oven to 200 degrees Celsius in the program for bread . I separate the dough into four pieces and form 4 breads-see photo- , each one needs half an hour baking time on the lower rack. Before baking Ι coat the breads with a little extra virgin olive oil and sprinkle with sesame seeds , pine nuts , sea salt -see last photo- .Then bake 2 breads together onto parchment paper in the preheated oven on the last rack of the oven .
Bon appetit !
Sheep’s yogurt, oats, orange preserves
The oats contain carbohydrates, vitamins, fats and fibers for a healthy digestive system.
The sheep’s yoghurt contains sheep’s milk, ie proteins, carbohydrates, fats usually 6.6%
Have a nice day!
Melissa officinalis, belongs to the mint family. Attracts bees, for this reason, many beekeepers are rubbing their honeycombs with it. Something that very few know is that if you boil this herb and afters it cools down you apply this on your skin, all mosquitoes are repeled, in the evening. The balm contains volatile oils (have relaxing properties), polyphenols, tannins and flavonoids. The lemon scent due to the essential oils containing citral, citronellal, linalool and geraniol. This one, alike other herbs, is a medicine, so use wisely and always consult your doctor before you drink it.
benefits: -helpful in nerve pain, migraines, menstrual pains -reduces blood pressure. Attention in hypotensive individuals, do not drink unless you get permission from your doctor! As care for hypertensive individuals, in any case this can not replace your medication, and if you are on medication consult your doctor. -helps with digestion problems -Surveys Confirm its effectiveness in lip herpes. -helpful for time periods you suffer from insomnia and anxiety -calms overactive thyroid gland (Graves’ disease), but if someone takes drugs due to problems with the thyroid, you can not simultaneously drink melissa officinalis . Always consult a doctor! Attention! Also, in any case this can not be considered as a treatment drug for your thyroid.
Method of preparation: The parts of the herb used are it’s dried leaves. Warm water to about 60 degrees Celsius and add in it 1 Teaspoon dried lemon balm leaves, cover your cup of tea with a saucer for five minutes and then drain the tea with a special sieve, throwing leaves away and add 1 teaspoon of Greek honey.
Attention!
Because all herbs are medicine, they have side effects, always ask your doctor before you consume them. Children should NOT consume herbs. Apart from patients with thyroid, the balm should NOT be consumed by women during pregnancy and breastfeeding. Also recommended daily amount: 1 cup of tea
Do not drink the same herb for more than 3 continuous days! After 3 days consume another herb and then start again, because alike drugs, herbs have side-effects too! If you are on medication, consult your doctor if you are allowed to drink lemon balm. If you suffer from allergies, or if you are lacking an enzyme, you must consult your doctor if you are permited to drink lemon balm.
recipe :
Buy the snails (1 kilogram) from a supplier you trust . Clean their surface with the help of a knife if necessary, and remove the membrane covering their “mouth” . I put them in a big bowl filled with water and change the water twice. Take them out and drain them. If yoy don’t see movement inside one snail then through it away, because it is not alive and so not safe to be eaten . Boil them in a pot with water and drain again .
In a pan pour plenty of extra virgin olive oil and when it reaches the right temperature for frying the snails, put them in, add salt , pepper , 1 stem of fresh rosemary and 3-4 red vinegar in the end. Cover the pan with its lid for a while until they are ready to be eaten. Before serving, remove the rosemary stem.
Serve over boiled bulgur, which is seeds of wheat which are peeled and steamed before we smash them and dry them. It is popular in Middle Eastern cuisine, especially in vegetarian dishes such as tabbouleh. Because bulgur is mainly parboiled, cooking it is extremely fast. It is boiled like rice. With the ratio: bulgur (1), water ( 1.5 ) , also add some extra virgin olive oil in the pod where you boil it and 1-2 pinches of salt.
Bon appetite !
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!
Recipe:
Wash the asparagus lightly because they are very delicate and we break the stem where it cuts itself. Boil them in water for 1-2 minutes and in the same water boil also the tortellini for 1-2 minutes, when they are homemade fresh. Serve on a plate and add a soup spoon fresh extra virgin olive oil.
Bon appetite!
(Dough of tortellini: soft wheat flour, organic eggs and durum wheat semolina)
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