Monthly Archives: May 2014

Spread hazelnut and chocolate

Spread hazelnut and chocolate
Spread hazelnut and chocolate Delicious homemade spreads from hazelnuts and cocoa. Lenten and easy, young and old will love! From
5.0 stars rate, from 5 Chefs

Preparation time: 15 minutes | Cooking: 10 minutes | Total time: 25 minutes
Recipe for: 1 1/2 about mug

Nutrition information per 1 tablespoon
Calories: 85 Calories | Fat: 7 g.

unsalted hazelnuts: 2 mugs
Cocoa: 1/3 cup
Icing sugar: 1 mug
Sunflower: 2 tablespoons
Salt: 2 pinches
Extract vanilla: 1/2 teaspoon (or 1 vanillin)

1. Preheat oven to 190 degrees. Spread the hazelnuts on baking sheet and bake for 10 minutes. Alternatively, you can roast the hazelnuts in a pan, over medium heat, shaking the pan to prevent snatch hazelnuts.
2. Remove the nuts from the oven and when dropped their temperature and you can catch without going bust, put them in a towel and rub to leave their paring.
3. Place hazelnuts in a blender or food processor and rub, to make their oil and to make ointment (regularly stop hitting and stir picking that is stuck to the walls).
4. Add all other luminal and beat well to incorporate, 2 minutes. Remove from the blender and store in a glass jar of sterile.

Prepared in 18 May 2014 by Luise

jelly orange

jelly orange
jelly orange Lightweight, lean, cool orange jelly, squeezed from oranges, with all their vitamins. From
4.0 stars rate, from 3 Chefs

Preparation time: 20 minutes | Cooking: 5 minutes | Total time: 25 minutes and the time for cooling
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 106 Calories | Fat: 0 g.

Fresh Orange juice: 1 liter (10 - 12 small juicy oranges)
Ζάχαρη : 3 tablespoons
Dust gelatine: 2 sachets

1. Squeezer oranges and if you want to go through cheesecloth. You take 1/2 cup of the juice and add the gelatin. leave 5 minutes to rise.
2. Place the juice you dissolve the gelatin over low heat and add the sugar and. Stir until melted gelatin and sugar dissolves.
3. Remove from the heat and pour the remaining juice. Stir and share in 6 individual molds for jelly (or one of the large 1,2 approximately liter). Cover and refrigerate.
4. When the jelly tightened (better to leave it all night) put the mold briefly in hot water and turn it upside down on a platter.

Prepared in 16 May 2014 by Luise


Portokalopita sheet

Portokalopita sheet


an original, delicious, aromatic and easy portokalopita syrup. Our recipe sent the member “Delicacies from Crete”.


Ingredients for the pie:
1 crust sheet package (450 – 500 gr.)
1 cup sugar
250 g. yogurt
1 Bakin powder sachet
1 cornmeal glass
3 vanilla
Grate from 3 oranges
juice from 3 oranges
Ingredients for syrup:
2 glasses of water
2 glasses of sugar
2 cinnamon sticks
1 orange juice glass
Preheat oven to 180 degrees.

Add the sugar, flour, Baking, vanilla, the yoghurt, the juice and zest all together in a bowl and beat. Finely chop the crust sheet and pour it into the bowl. Mix the ingredients well.

Butter a pan and pour in the mixture. Spread it evenly and bake it in the oven 180 degrees 40 minutes. (it won't inflate much)
Remove the cake from the oven and let it cool.
When it cools, prepare the syrup: in a pan and add all ingredients and leave 5′ from the time you begin to boil. Pour hot over cold sweet and syrupy and let it cool.


Anchovies fried in grape leaves

Anchovies fried in grape leaves
Anchovies fried in grape leaves Delicious summer snack, Easy and delicious, the fried anchovies wrapped in ampolofylla and perfectly accompanies ouzo or beer. From
4.5 stars rate, from 4 Chefs

Preparation time: 20 minutes | Cooking: 20 minutes | Total time: 40 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 450 Calories | Fat: 38 g.

Fresh anchovy: 700 g.
Fresh leaves: you need
Salt, pepper: as you like
Ελαιόλαδο : As needed for frying
Garlic: 2 cloves
Lemon: 1 for serving (optional)

1. Clean the anchovies (cutting head travontas together and offal) and wash the. You put in colander to drain. The salt and pepper and refrigerate, cook until the.
2. Wash the leaves and dry them. If it is too large cut them in half. Wrap each fish with a (or half) vine leaf.
3. Put plenty of oil in a pan add the garlic, purified and engraved. When the oil is hot well, remove the garlic and add the fish (in a row, not too crowded). Fry over medium-high heat. When the sheet crispy on one side, the turn and the other. When cooked, and from there, taking them on a platter.
4. Serve the fish very hot with freshly cut lemon.

Prepared in 14 May 2014 by Luise

Tart with caramel and chocolate

Tart with caramel and chocolate
Tart with caramel and chocolate Easy flan with dulce de leche and chocolate, that does not need cooking. It is very rich, γι' αυτό θα την σερβίρετε σε μικρές μερίδες. From
4.0 stars rate, from 5 Chefs

Preparation time: 30 minutes | Cooking: 10 minutes | Total time: 40 minutes and the time for cooling
Recipe for: 10 servings

Nutrition information per 1 portion
Calories: 402 Calories | Fat: 30 g.

Materials recipe for the base:
cookies ntaitzestiv: 220 g.
Crumbs walnuts: 3 tablespoons
Crumbs cinnamon: 1/2 teaspoon
Grated allspice: 1/2 teaspoon
Molten butter: 4 tablespoons
Materials recipe for stuffing:
dulce de leche: 1 box
Chocolate Couverture: 200 g.
Butter: 1 tablespoon
Sour cream: 200 ml
Materials recipe for coating:
Sour cream: 200 ml (35% fat)
Icing sugar: 4 tablespoons
Extract vanilla: 1/2 teaspoon (or 1 vanillin)
Crumbs chocolate: 4 tablespoons (optionally)

1. Τρίβετε τα μπισκότα σε μπλέντερ ή με τα χέρια. Τα ανακατεύετε με τα υπόλοιπα υλικά της βάσης. Τα αδειάζετε σε ταρτιέρα 24 of about (ή σε πιατέλα με τσέρκι) και τα στρώνετε ομοιόμορφα στη βάση. Βάζετε την ταρτιέρα στο ψυγείο μέχρι να ετοιμάσετε την γέμιση.
2. Αδειάζετε το καραμελωμένο γάλα σε κατσαρολάκι και το ζεσταίνετε ελαφρά, stirring, μέχρι να γίνει μαλακό και να απλώνεται εύκολα. Το απλώνετε πάνω από την βάση της τάρτας.
3. Κόβετε την σοκολάτα σε κομματάκια και την βάζετε μαζί με το βούτυρο σε μπολ. Βάζετε την κρέμα γάλακτος σε κατσαρολάκι στη φωτιά και την ζεσταίνετε να κάψει (care not to boil). Την αδειάζετε στο μπο, πάνω από την σοκολάτα. leave 10 minutes, να μαλακώσει η σοκολάτα και την ανακατεύετε να γίνει ομοιόμορφο το μείγμα και να λιώσει εντελώς η σοκολάτα.
4. Αδειάζετε το μείγμα σοκολάτας πάνω από το καραμελωμένο γάλα και όταν κρυώσει ξαναβάζετε την τάρτα στο ψυγείο.
5. For the whipped cream, χτυπάτε την κρέμα γάλακτος στο μίξερ στη δυνατή ταχύτητα (attention,η κρέμα πρέπει να είναι πολύ κρύα από το ψυγείο) και προσθέτετε την άχνη ζάχαρη και την βανίλια. When the cream shake, την απλώνετε πάνω από την τάρτα (με κορνέ ζαχαροπλαστική αν θέλετε). Πασπαλίζετε με την τριμμένη σοκολάτα και φυλάτε την τάρτα σκεπασμένη στο ψυγείο, up to serve.

Prepared in 13 May 2014 by Luise

Breadsticks with sunflower seeds

Breadsticks with sunflower seeds



An easy recipe for delicious crunchy breadsticks with sunflower seeds. Our recipe sent the member “Delicacies from Crete”

200g sunflower seeds (soaked in water for 15 – 20 hours}
500g flour for all uses
220 g rye flour
70g sugar
1 scant tablespoon salt
1 tablespoons sharp BAKING
150 g olive oil
150 g of dry white wine
30 g cognac
50g water
On the previous day soaked sunflower seeds. Before use their drain.
Mix the liquid ingredients (olive oil, wine brandy, water)
In another bowl, Mix the dry ingredients together (white flour, rye, sugar, salt, baking).
After the Joining and knead to a soft dough we have for result.
At the end flipping sunflower seeds and mix with remaining ingredients. Do sticks minutes, put them in a sheet with wax paper or greased and bake in 195 degrees Celsius for 25-30 minutes. Take them out and let them cool well. The guard in an airtight container or bag.