Monthly Archives: September 2013

Cake with milk

Cake with milk
Cake with milk Tasty and easy cake, fluffy and tasty, made with hot milk!
5.0 stars rate, from 5 Chefs

Preparation time: 20 minutes | Cooking: 35 minutes | Total time: 55 minutes
Recipe for: 16 servings

Nutrition information per 1 portion
Calories: 254 Calories | Fat: 9 g.

Eggs: 4 large
Ζάχαρη : 2 mugs
Vanilla: 1 teaspoon extract or 2 vanillin
Flour: 2 1/4 mugs
Baking powder: 2 1/2 teaspoons
Milk: 1 1/4 mugs
Butter: 140 g.

1. Preheat oven to 190 degrees. Grease a baking pan 25 X 30 from. about and flour. Shake off excess flour.
2. Mix the flour with the baking powder and keep aside. Place the milk and butter (cut pieces) in a saucepan and put on fire, until butter melts. Extinguish the fire.
3. Beat eggs in mixer 5 some minutes at high speed, fluffy and whitens. gradually add the sugar, continuing hitting. Add the vanilla.
4. Gradually add the flour, beating the mixture, at low speed. Finally add the hot milk, stirring gently until combined.
5. Pour the mixture into the pan to prepare and bake for 35 minutes. Try with a knife if it is cooked and remove from the oven. Allow to cool and remove to platter. If desired sprinkle with icing sugar.

Prepared in 16 September 2013 by Luise

Red lentil soup

Red lentil soup
Red lentil soup Easy, recipe delicious and nutritious recipe soup with red lentils and vegetables!
4.5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 35 minutes | Total time: 45 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 326 Calories | Fat: 10 g.

Chopped κρεμμύδι : 1 moderate
Sliced carrots: 2 moderate
Cut cubes potatoes: 2 moderate (400g. about)
Ελαιόλαδο : 1/4 cup
Dust curry: 1 tablespoon
Chopped garlic: 2 cloves
Red lentils: 1 mug (200 g. about)
Chopped tomatoes: 400 g. (fresh or canned)
Red beans: 1 tin
Water: 3 mugs
Chopped parsley: little for serving
Vinegar: 1,5 tablespoon
Salt, pepper: as you like

1. Heat olive oil in a saucepan and add the onion, carrots and potatoes. Saute, stirring, 5 - 6 minutes.
2. Add the curry and garlic and continue to 1 more minute. Then add the tomatoes, lentils, the fasolisa drained, tomatoes and water. Turn up the fire to boil fast food and then turn down to a simmer. Leave the lentils to boil for 20 minutes, careful not paravrasoun.
3. Add the vinegar, trying to spice if it needs additional, depending on your taste. Stir in the parsley and close the fire.
4. Serve the lentils. They fit great with yogurt and Arab pies.

Prepared in 13 September 2013 by Luise


Sweet carrot spoon


Original, delicious, easy sweet and delicious carrot with cinnamon and clove scent. It's great plain, but on yogurt, cake, creams etc.. A recipe that gave us our friend Zoitsa!


tender carrots: 1 kilogram

Water: 1300 ml

Ζάχαρη : 1200 g.

Honey: 3 tablespoons

Garygalla: 5 pins

Cinnamon: 2 wood

Lemon: half, the juice

Orange: 1 large, the juice



Wash carrots and rub on a coarse grater (onion). Put them in a saucepan and add water, to cover it. Put the pot on the fire and simmer for 10 minutes (if the carrot is very chontrotrimmeno, you may need a little more cooking), to soften (attention namin melt).

Drain the carrots in a colander and let it drain well.

In a saucepan put the 1200 ml of water, sugar, honey, orange and kanelogaryfalla and put the fire, stirring to melt the sugar. Allow the syrup to boil for 5 – 7 minutes and add the carrot. Boil for other 25 minutes, the syrup thickens. Add the lemon juice, allow to boil and remove from heat download.

Allow the cake to stand for 12 hours if the syrup thinned, the xanavrazete to xanadesei. Divide the cake into sterilized jars and store in a cool place.
Prepared in 12 September 2013
by Zoitsa

apricot cake

apricot cake
apricot cake Delicious cakes with dried apricots and coating coconut. It's so juicy, like syrupy!
5.0 stars rate, from 3 Chefs

Preparation time: 20 minutes 20 minutes waiting | Cooking: 60 minutes | Total time: 1 hour 20 minutes waiting
Recipe for: 12 servings

Nutrition information per 1 portion
Calories: 435 Calories | Fat: 22 g.

Materials recipe for cake:
Juice apple: 1 1/2 mug
chopped dried apricots: 1 mug
Soda: 1 teaspoon
Bekin powder: 1 teaspoon
Salt: 1/2 teaspoon
Butter: 6 tablespoons (85 gr.)
Ζάχαρη : 1 1/4 mugs
Eggs: 2 large
Flour: 1 3/4 mugs
Vanilla: 1/2 teaspoon extract or 1 vanillin
Rabelaisian nuts: 1 mug
Materials recipe for coating:
Indian coconut: 2/3 cup
Brunette sugar: 2/3 cup
Butter: 6 tablespoons (85 gr.)
Sour cream: 1/4 cup

1. Put apricots with apple juice in a bowl and let 20 minute soak. Preheat oven to 180 degrees. Grease a baking tray 22 from. around and cover the bottom and walls with greaseproof baking.
2. Mix the flour with the baking, baking soda and salt. Keep it aside.
3. Beat in mixer the butter and sugar until fluffy. Add a - a eggs and vanilla.
4. Reduce the mixer speed and gradually add flour. Finally stop the blow, and add the apricot juice with apple and nuts, stirring gently.
5. Pour in pan and bake in the oven 50 minutes. Try with a knife if the cake is cooked. When it is ready, turning off the oven and let through the cake.
6. Put in saucepan the coating material and put the fire, stirring until butter melts and sugar. Remove the cake from the oven, spread coating and put it back in the oven. Turn on the oven again, raising the temperature at 210 degrees. Bake for another 7 - 8 minutes, lightly browned coating.
7. Remove from the oven, leave a few minutes to calm and xeformarete. Let it cool. It is very juicy and cake is more delicious, The next day. The coating is optional.

Prepared in 4 September 2013 by Luise