Monthly Archives: April 2014

sweet fig


fig cake, a prescription from a member of radicio, “Delicacies from Crete”


Now is the season for this sweet:
50 small fig
1+1/2 kg sugar
Juice 1 lemon
Water 4flitzania tea
(If we put them theme and almonds}
I did not and I put…

Wash figs, cut their little stem and clean the skin. With each fig knife puncture the bottom with a nail or similar sharp little messing that point to easily get the syrup in fig. Cook the figs with enough water, that the change 2-3 times. The puncture with a needle to see if it is cooked. Then pour in cold water for about half an hour. Then rinse several times thoroughly and place in a towel to drain.
Boil sugar with water 5 minutes and pour into figs. Cook for 15 minutes and let them stay in the syrup until the next day .Vrazete again until the syrup thickens. Put the figs in syrup and allow to boil again, until it thickens sweet. When it is ready, put it in dry jars, close well the jar upside down to aftoaposteirothei and lid. Cool quickly sweet, note the date of manufacture on the label on the jar and store in a dry place.

For no reason we eat not from the jar….ok?

Good luck

With maize with sausages

With maize with sausages
With maize with sausages Easy and delicious bread from cornmeal, with sausages. Serve with ketchup or mustard are ideal for parties and buffet. From
5.0 stars rate, from 5 Chefs

Preparation time: 15 minutes | Cooking: 15 minutes | Total time: 30 minutes
Recipe for: 16 small buns

Nutrition information per 1 roll
Calories: 274 Calories | Fat: 17 g.

Molten butter: 1/2 mug
Sunflower: 1/4 cup
Ζάχαρη : 3 tablespoons
Eggs: 3 large
Yogurt: 1 mug
Milk: 1/2 mug
Soda: 1 teaspoon
Corn flour: 1 1/2 mug
Flour: 1 1/2 mug (For every use)
Salt: 1 teaspoon
Village sausages with leek: 8 small (8 - 10 from. approximately)

1. Preheat oven to 190 degrees (180 air). Butter tins for rectangular or cupcakes 1 normal pan, 30 X 40 from. about.
2. Stir with whisk butter, oil, sugar, the yoghurt, milk and eggs. In another bowl mix the cornstarch, white flour, soda and salt.
3. Pour the liquid ingredients into the bowl with the flour and stir with a spoon to thoroughly wet flour.
4. Divide the mixture in the molds or empty the pan and lightly Lay the surface. Cut the sausages in half and put on 1 piece in any form or dish in the pan uniformly spaced.
5. Bake in the preheated oven for 15 minutes (if you bake on a baking sheet will probably take more time), until start browning around, but the surface will still be light.
6. Remove from oven and cool slightly when taking them on a platter. You serve the hot, with ketchup and mustard separately, for anyone who wants to add on top.

Prepared in 28 April 2014 by Luise


salad panzanela

salad panzanela
salad panzanela Delicious, easy, fast food, of character, with nutritious and delicious oatmeal prawns. From
4.5 stars rate, from 2 Chefs

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 324 Calories | Fat: 18 g.

Red or yellow peppers: 2 large
Tomatoes: 500 g. whichever variety you prefer, better various(tseri, Oak tree, roma etc.)
Baguette: 1 the day before (200 g. about)
Fillets anchovy: 4, drained (optionally)
Onion: 1 moderate
capers: 2 tablespoons (drained)
Rocket: 1/2 bunch
Red vinegar: 3 tablespoons
Ελαιόλαδο : 1/3 cup

1. Bake the peppers in a strong grill, to darken all around. Put them warm in a food bag and leave them "sweat". Them off and peel (you can use ready-made from a jar). Cut them into medium pieces and put them in a bowl.
2. Cut the tomatoes into large cubes. Peel the onion and cut thin slices. Cut the bread into slices 1,5 from. about and then into cubes. Put everything in the bowl. Add the rocket, capers and anchovies if you are using chopped. Season to taste and stir.
3. Mix the olive oil with the vinegar and pour over the salad with half. Stir and when the bread absorb the vinaigrette, add the rest. Serve immediately.

Prepared in 26 April 2014 by Luise

Bulgur shrimp

Bulgur shrimp
Bulgur shrimp Delicious, easy, fast food, of character, with nutritious and delicious oatmeal prawns. From
4.0 stars rate, from 4 Chefs

Preparation time: 20 minutes | Cooking: 30 minutes | Total time: 50 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 467 Calories | Fat: 11 g.

Ελαιόλαδο : 2 tablespoons
Chopped κρεμμύδι : 1 small
Groats: 1,5 mug
Salt, pepper: as you like
Ζάχαρη : little, if sour tomatoes
Chopped tomatoes: 2 moderate
Dry white wine: 1/2 mug
Shrimps: 1/2 kilogram (fresh or frozen thawed)
Water: 2 1/2 mugs
Chopped parsley: 2 tablespoons for sprinkling (optional)

1. Clean the shrimp from the shells and their enteraki. The enteraki toss, heads and shells to put in saucepan with water and simmer for 5 minutes. Pass the water from the cheesecloth and hold.
2. Heat in a pan the olive oil and wilt the onion for 3 - 4 minutes over medium heat, stirring occasionally not blacken. Add the bulgur and stir the oil to go everywhere.
3. Add the wine and add the tomatoes. Season to taste and cook for 3 - 4 minutes, stirring regularly. Add the water from the shrimp and let the food, simmer covered, until it is almost ready bulgur, 20 minutes. That and not forget to shuffle. If necessary add a little more water if it is sour broth, some sugar.
4. Add the shrimp and stir. Continue cooking for 5 more minutes. Turn off the heat and let the food covered 5 - 10 minutes to calm.
5. Stir with fork fluffy bulgur and shares in dishes or put on a platter. If desired sprinkle with parsley and serve immediately.

Prepared in 25 April 2014 by Luise

Piece of cake strawberry

Piece of cake strawberry
Piece of cake strawberry Easy, delicious, light dessert, with fresh strawberries and whipped cream. I will not leave anyone unmoved! From
5.0 stars rate, from 5 Chefs

Preparation time: 20 minutes | Cooking: 2 minutes | Total time: 22 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 352 Calories | Fat: 24 g.

cookies savagiar: 12 cookies (100 g. about)
Fresh strawberries: 500 g.
Icing sugar: 9 tablespoons (separated 4 + 5 tablespoons)
Strawberry liqueur or brandy: 2 tablespoons(optional)
Sour cream: 400 ml (35% fat)
Vanilla: 1/2 teaspoon extract or vanillin
Crumbs chocolate: 2 tablespoons for garnish

1. Lay in a bowl 23 X 23 from. about savagiar. If you need to cut smaller pieces to cover the entire floor.
2. Wash strawberries and discard the stalks. Put half in a blender along with the 4 tablespoons caster and hit become puree. Try as you need and add other little sugar. Add the liqueur and stir. With spoon Divide the mixture evenly over the savagiar.
3. Put in the mixer bowl cream (attention, It must be cold from the refrigerator) and slam, while gradually adding the 5 tablespoons sugar and vanilla. Depending on your taste you can increase or decrease the sugar. When the cream shake, stop hitting.
4. Member of strawberries were 1 - 2 for garnish and chop the rest. Add them to the cream and gently ankatefete. Pour the cream into the bowl, over cookies.
5. Sprinkle with grated chocolate and strawberries kept. Cover the bowl and refrigerate, up to serve. Better to stay a few hours to pull savagiar well.

Prepared in 23 April 2014 by Luise

Giant Easter biscuit

Giant Easter biscuit
Giant Easter biscuit A cookie that will delight young children and will dramatically decorate the Easter table. With orange flavor and colored glaze. From
4.5 stars rate, from 2 Chefs

Preparation time: 30 minutes 30 minutes waiting | Cooking: 25 minutes | Total time: 55 leopards and 30 minutes waiting
Recipe for: 1 giant cookie (23X32 cm. about)- 12 servings

Nutrition information per 1 portion
Calories: 218 Calories | Fat: 11 g.

Ingredients for the biscuit:
Flour: 1 1/2 mug
Salt: 1/4 teaspoon
Cold butter: 2/3 cup (150 gr.)
Ζάχαρη : 1/3 cup (65 gr.)
Scrap orange: by 1 big orange
Juice orange: 2 tablespoons
Eggs: 2 large, only the yolk (you keep one egg white for the icing)
Ingredients for the glaze:
Egg: 1 large, only the egg
Icing sugar: 1 mug (and more if needed)
Vanilla: 1 capsule
Water: 1 teaspoon
Coloring: drops of any color you prefer
Colors confectionery: few, optionally

1. Mix the flour with the salt by hand or in a food processor. Add the diced butter and work until the mixture is crumbly.. Add the sugar, zest, the juice and yolks and you work the mixture quickly, to become homogeneous. You make it a ball, Wrap it in cling film and refrigerate for at least half an hour.
2. Preheat oven to 165 degrees. Remove the dough from the refrigerator. Spread a large sheet of baking paper on the counter (to fit in the large oven pan) and put the dough in the center. You press it with your hands and give it an oval shape that is sharper than one end (to resemble an egg). Cover with second paper and open with a rolling pin, 22X30 cm. about, in the shape of an egg. Take out the top paper and with your hands spread the outline a little. Transfer the dough to the pan, as it is with the greaseproof paper and bake it in the preheated oven for 25 minutes, until it starts to turn brown.
3. Take the cookie out of the oven and let it cool. When it is cold, transfer it to a plate or thick cardboard wrapped in aluminum foil..
4. Prepare the glaze: put the glaze ingredients in a bowl and stir to mix. Then beat on high speed with the mixer or by hand until it tightens and noses are formed.. You may need to add a little more sugar.
5. Divide the icing into so many pieces, as well as the colors you want to decorate. Add to each one drops of the color you prefer and mix. Put the glazes in bags and cut the corner, opening a small hole (the smaller, the thinner the string of the glaze that will come out). Put a little icing under the cookie, so that it stays in place and there is no risk of it slipping and falling off its plate.. Decorate the cookie to your liking. If you want, garnish with colored candies before the icing dries.
Easter cookie
6. Leave the cookie until the icing is dry and store it in a large food bag or wrap it in cling film..

Prepared in 18 April 2014 by Luise