Monthly Archives: April 2014

Easter buns

Easter buns
Easter buns Wonderfully, fluffy, Cords buns, fragrant and plush. For Easter, but for every day! From
5.0 stars rate, from 3 Chefs

Preparation time: 40 minutes | Cooking: 20 minutes 2,5 - 4,5 hours standby | Total time: 1 hour 2,5 - 4,5 hours standby
Recipe for: 4 very large buns (60 portions of about)

Nutrition information per 1 portion
Calories: 154 Calories | Fat: 2 g.

Materials recipe for the dough:
Lukewarm water: 1/4 cup
Yeast: 50 g. fresh or 14 g. dry (2 sachets)
Eggs: 6 large separate yolks from whites
Ζάχαρη : 2 1/2 mugs (500 gr.)
Milk: 2 mugs (500 ml)
Butter: 65 g.
machlepi: 1 teaspoon
Mastic: 1/2 teaspoon
Cardamom (kakoules): 4 - 5, only the sporakia
Orange: 1 small, zest and juice
Flour: 1500 - 1700 g. about (possible for buns or, if you have not- For every use)
Materials recipe for coating:
Egg: 1 small
Sour cream (or milk): 1 tablespoon
Net almond or sesame: little for sprinkling
Red eggs: You and buns will do (4 - 8 depending on whether you will make large, moderate or small buns)

1. Remove all ingredients from the fridge, some time ago to get room temperature. Butter is better to cut it in smaller pieces to soften around uniformly.
2. In a bowl place the warm water with the yeast and a tablespoon of flour. Stir to dissolve the yeast, Cover and leave in a warm place 1 time, to foam the mixture.
3. In goudaki put the machlepi, mastic, cardamom and a spoonful of sugar and beat to become dust. Beat the egg whites to stiff meringue. Whisk the yolks in another vessel. In a large bowl put the milk, sugar, yeast, the Orange (zest and juice), flavorings as you hit the mortar and the yolks. Stir by hand. partially add the meringue, while still stir gently by hand. Finally add also partially, it 1,5 kg flour, continuing to stir by hand to absorb.
4. Flour the counter and pour the dough there. Observe your hand a little butter and spread over the dough. You start kneading, pulling the dough from the edge towards you folding it, pushing the back backwards and turning the whole 90 degrees and repeating this movement then (not working the dough with punches, but only by pulling and folding). When the butter is absorbed, and take another piece and spread and that the surface of the dough. so continue until you finish all the butter. The buns must ferment for at least 20 minutes. When you see the dough begins to stick on the bench, the flour again.
5. Divide dough into 4 - 8 pieces (depending on how large you want the buns and every piece in 3 smaller. Make the dough cords, which string in pigtails. You can leave tresses straight or to turn in round brioche. Put the buns on baking trays lined paper but psisimatos, the cover and allow to rise (no need to stay in warm place, sufficient space is not too cold). Allow to double in volume (this can take from 1,5 - 4 hours).
6. Preheat oven to 200 degrees. Beat the egg coating with cream (or milk) and brush to brush the buns. Sprinkle with almonds or sesame seeds if you want to put 1 red egg. Bake the buns in half and slightly upward in the oven 20 minutes, browned (you have in your mind, may take 2 - 3 minutes more). Take them out and after a while the temperature dropped, taking them on a rack to cool thoroughly. The food wrap film to prevent dry.

Prepared in 16 April 2014 by Luise


Eclairs Delicious, light, beautifully eclairs filled with vanilla cream and milk chocolate. They take a little more time to become, but worth it. From
5.0 stars rate, from 6 Chefs

Preparation time: 20 minutes | Cooking: 1 hour 3 hours standby | Total time: 1 hour 20 minutes 3 hours standby
Recipe for: 12 eclairs of 12 from.

Nutrition information per 1 eclairs
Calories: 254 Calories | Fat: 16 g.

Materials recipe for the dough:
Water: 75 ml
Milk: 55 ml
Butter: 55 g.
Sunflower: 5ml (1 teaspoon)
Salt: 1/4 teaspoon
Ζάχαρη : 1 teaspoon
Flour: 100 g.
Eggs: 4 large
Materials recipe for the filling:
Milk: 600 ml
Vanilla: 1 lobe (or 1 teaspoon extract)
Ζάχαρη : 100 g.
Eggs: 4 large - only egg
Cornflour: 50 g.
Materials recipe for coating:
chocolate milk: 175 g.
Sour cream: 75 ml

1. For eclairs: put in saucepan water, milk, butter, sunflower, salt and sugar. Stir to melt the sugar and let it boil. Pour at once all the flour and stir with a wooden spoon over low heat for 3 minutes. Remove from the heat and let 2 minutes to calm down a bit. Add the first egg and stir until incorporated. Add the second and stir again, integrated. Continue for the remaining eggs. Pour the dough in a bowl and cover with food film, abutting the surface of the dough (this will prevent the dough to make the crust surface as it cools). When completely cool refrigerate for 1 least one hour.
2. For the cream: put the milk with the vanilla sporakia the fire to burn the milk (care not to boil). Meanwhile beat the sugar with the egg yolks and when foamed and whitened, add the cornflour and beat to incorporate. Add the milk slowly - slowly into the eggs then tapping. When you add whole milk, put the entire mixture back into the pot and put it back into the fire. Stir continued until the mixture boils and thickens. then stir, after boil for 2 minutes and remove from heat. Pour into bowl, Cover membrane (touching the surface of the cream not to make crust) and allow to cool. When completely cool the refrigerate until you use.
3. To bake eclairs: preheat the oven to 180 degrees. Lay a baking tray with greaseproof paper. Remove the dough from the refrigerator and put it in a bag with a piping bag nose 2 from. diameter. Make the popcorn in the pan, 12 laces 12 from. length (to go straight you, before you put the wax paper to take the help of ruler 12 equal lines, in the distance 4 - 5 from. together and then laid on the pan, the lines on the side of the pan. These lines will use to make straight cords with the same length). If the cords do noses on their edge, wet your finger and press gently to give good shape to finish the eclairs. Bake in oven 40 minutes. When they are ready, Remove from the oven and place on a rack to cool.
4. To fill the eclairs: remove the vanilla cream from the refrigerator and hit fluffy. Put it in a piping bag with a nose. Make the nose piping bag, 3 holes on the bottom of eclairs, one at each end and one in the center. By 3 holes filling the eclairs.
5. To overwrite eclairs: chop the chocolate and put it in bowls. Put the cream into the fire to burn and pour into the bowl with the chocolate. Leave a little melted chocolate and stir to make the mixture omoiogennes. Take a - one of the eclairs and dip their upper chocolate. Take them out and leave them on a platter. You can serve on 2 small paper muffin cups.

Prepared in 14 April 2014 by Luise


candied orange peel

Portokalofloudes Glossy
Portokalofloudes Glossy Cool glossy, spirited candied portokalofloudes. They are very easily and cost a little. From
5.0 stars rate, from 3 Chefs

Preparation time: 15 minutes | Cooking: 1 time | Total time: 1 hour 15 minutes
Recipe for: 2 about mugs

Nutrition information per 50 g.
Calories: 160 Calories | Fat: 0 g.

Chontroflouda oranges: 3 moderate
Ζάχαρη : 1 1/2 mug
Water: 3/4 cup

1. Cut the top and bottom of oranges. Scratch the skin to radiate 6 or 8 parts and remove. To cut into oblong pieces, 0.5 of approximately width.
2. Put in saucepan the skins and cover with water. Put them in the fire to boil. When boil, the downloading from the heat and drain. Xanaskepazete with water and put it back into the fire. When boil drain. Repeat this whole process 3 times.
3. Meantime, put a pot of water with sugar, to put on the fire and stir the sugar melts. Simmer over low heat for 6 - 7 minutes.
4. Add the peel in boiling syrup. Simmer for 45 some minutes at very low heat (just to boil). Peel the white of the part will be transparent and will be left with little syrup (1 - 2 tablespoons). Remove from heat and spread the peel grate, under which you have put a pan to drain. Leave overnight to dry and store in an airtight jar. Withstand several months in a dark, cool place.

Prepared in 11 April 2014 by Luise

Salad with green peas and feta

Salad with green peas and feta
Salad with green peas and feta A great aromatic salad with fresh peas, feta and mint. From
4.5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 10 minutes | Total time: 20 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 235 Calories | Fat: 13 g.

Cleaned peas: 2 mugs
Red κρεμμύδι : 1 small
Radishes: 2 moderate
Coarsely slice: 120 g.
Chopped mint: 1 twig
Ελαιόλαδο : 2 tablespoons
Vinegar: 1 tablespoon (red wine)
Honey: 2 tablespoons
Mustard: 2 teaspoons
Salt, pepper: as you like

1. Boil water in a saucepan and add the peas. Bring to the boil 3 - 4 minutes. Drain and pour into cold water. The drain again.
2. Cut the onion and radishes into thin slices. Put them together with the peas in a bowl.
3. Mix the olive oil together in a jar, vinegar, honey, mustard and salt and pepper. Pour them into the bowl with the peas and mix well.
4. Pour the feta and mint over the peas and serve.

Prepared in 9 April 2014 by Luise