Monthly Archives: January 2015

Sweet bergamot

Sweet bergamot
Sweet bergamot Delicious traditional sweet with aromatic bergamot. With photos step - step for sure success! From
5.0 stars rate, from 5 people

Preparation time: 40 minutes 1 day waiting | Cooking: 30 minutes | Total time: 1 hour 20 minutes 1 day waiting
Recipe for: 40 pieces

Nutrition information per 1 piece
Calories: 130 Calories | Fat: 0 g.

bergamot: 10 moderate
Ζάχαρη : 1 kilo
Water: 2 mugs
Lemon: 1 tablespoon, the juice

1. Wash and dry bergamot. Rub the grater slightly fruits, to leave a dark outer layer of the peel.
Sweet rubbing bergamot peel
2. Cut the top and bottom of Pergamon. The cutting quartered lengthwise. Make a small incision between the skin and flesh of the fruit and pull carefully to remove the peel, without a break.
Sweet bergamot peel removal
3. Wrap each roll skin and fasten with toothpicks. If you want you can fasten with cotton string.
Sweet bergamot peel wrapping
4. Weigh the peels and note how it is to know how much sugar you use. Put plenty of water into the pot and put it to boil. Add the bergamot and boil for 5 minutes.
Sweet bergamot scalding
5. Drain and allow to cool. Remove the toothpicks.
sweet bergamot
6. Put in saucepan sugar (if the peel was 1 kilogram, you put a pound, if it was 900 g. will put 900 g. coke) with 2 cups water and put the fire. Stir to melt the sugar and let it boil. Boil for 4 about minutes and add the bergamot. Bergamot let simmer the syrup for 5 minutes.
Sweet bergamot cooking
7. Turn off the fire, cover the pot and let the sweet syrup to stay on 24 hours.
8. The next Return the pan to the fire and cook until the syrup thickens (with thermometer confectionery 106 degrees). Add the lemon juice and turn off the fire.
9. Carefully fill sterilized jars, the close and allow to cool. The store in a dry cool place and after opening in a refrigerator.

Prepared in 29 January 2015 by Luise



A recipe for delicious healthy cookies, for coffee, breakfast or school, sent to the member of, “Delicacies from Crete”



Ελαιόλαδο : 1 glass

Margarine: 1/2 packet (125 gr.)

Ζάχαρη : 1 glass

Brandy: 1 rakopotiro

orange juice: 1/2 glass

Soda: 1/2 teaspoon

Baking powder: 1/2 sachet

Cinnamon: 1 teaspoon

Vanilla: 1 package

Carnation: 1 teaspoon

Flour: 1 kilo

roasted sesame: 1/3 about cup



Preheat oven to 180 degrees.

Mix in a bowl the flour with the baking powder. In another mix spices.

Melt the margarine and put it in the mixer, with oil, sugar and brandy.

Dissolve the baking soda and the juice and add this. Beat and add slowly – little spices. Finally add some – a little flour, stirring gently, until we get a soft dough.

Shape sticks and sprinkle with sesame seeds and place in greased pans or covered with wax paper.

Bake in the preheated oven until golden brown.




A very easy and quick recipe for sweets that can be served as truffles or stick like lollipops, that will thrill children. Recipe and photo sent us the member of “Delicacies from Crete”



Margarine: 1 package of 250 g. (eg. Rama)

Caster sugar: 200 g.

Cocoa: 4 tablespoons

Brandy: 4 tablespoons

Crumbed biscuit: 1 1/2 mug (eg. petit beurre)

Chontrospasmena nuts: 100 g.


Implementation: Melt margarine.

Remove from heat and pour into bowl. Add the remaining ingredients and mix to obtain a homogeneous mixture of.

Make balls of this mixture. If we sprinkle with powdered sugar or cocoa or nuts. Put the balls in the refrigerator.

Serve either on small slips of paper or straws.

How are the greens Sautied

tsigariasta xorta

The Sautied greens are a traditional recipe, that make it in many parts of Greece, from Crete, to Epirus and Macedonia. Many herbs can be cooked in this way, such as collard greens, the Myronia, nettles, spinach, fennel, the kafkalithres, leeks, spring onions, the blites etc.. Tastier course mixtures of various grasses, but one kind alone. Here we show in detail and with photos step – step, This way of cooking. From



Greens: 1 kilo

Ελαιόλαδο : 2 tablespoon and extra for serving

Onion: 1 moderate

Garlic: 4 – 5 cloves

chilli: little – optional

Salt, pepper: as you like

Water or vegetable broth: 2 mugs

Lemon squash: 2 spoons and extra for serving



Wash thoroughly and clean the greens (1 kilo). Throwing dry leaves yellowed and thick roots. the chontrokovoume.



Chop an onion. Heat 2 tablespoons olive oil in a saucepan and add the onion. Cook over medium-low heat, stirring regularly, until smooth and well begin slightly changing color, about 5 minutes. We add 4 – 5 cloves chopped garlic and chilli if we just (sweet or spicy, depending on our taste). We continue to saute for 1 minute more.



Add half the greens and strengthens the fire. Stir and when the greens lose their volume, add the rest.



also add 1/2 teaspoon salt and 2 cups water (we can put half – half the water and vegetable broth).



Reduce heat to medium and cover the pot. Simmer until the vegetables are tender 25 minutes (if the grass is very tender, you may need to boil less). Uncover the pot and turn up the heat, to evaporate the water almost all the water. Stir and check regularly (It will take about 10 minutes). Remove from heat, we add 2 tablespoons lemon juice, extra olive oil and taste for seasoning. Serve tepid or at room temperature.

Fruit tart

Fruit tart
Fruit tart tasty tart, with a crispy base, rich cream and fresh fruit, fits all circumstances and all seasons! From
5.0 stars rate, from 7 people

Preparation time: 40 minutes | Cooking: 60 minutes | Total time: 61 hour 40 minutes
Recipe for: 10 - 12 servings

Nutrition information per 1 portion
Calories: 389 Calories | Fat: 20 g.

Ingredients for crust:
Butter: 3/4 cup (230 gr.)
Ζάχαρη : 3/8 cup (75 gr.)
Salt: 1/2 teaspoon
Baking powder: 1/2 teaspoon
Egg: 1 large
Cold water: 1/8 cup
Flour: 2 mugs (250 gr.)
Materials recipe for stuffing:
Milk: 1 and 1/4 mug
Ζάχαρη : 1/2 mug and 3 tablespoons (separately)
Extract vanilla: 1 teaspoon
Flour: 1/3 cup, koskonismeno
Eggs: 3 moderate, only egg
Butter: 1 teaspoon
Materials recipe for coating:
Sour cream: 4/5 cup (200 ml)
Peeled and sliced fruits: 3 mugs (depending on the season, apples, bananas, tangerines, strawberries, cherries, peaches etc.)
transparent capping cake: 1 sachet (per 500 ml liquid) - optional

For the base:
1. Preheat oven to 180 degrees. Prepare a tart 22 - 24 from: the Butter and sprinkle with flour.
2. Sift the flour with salt and baking powder. Add the sugar, butter cut pieces, egg and cold water. You work with your hands until you get a dough omoiogenni.
3. Open the dough sheet and the Layer in the bottom and the walls of Tart. Tinn everywhere pierce with a fork and bake in the oven, until golden, 35 minutes. To remove and allow to cool.
For the stuffing:
1. As the base of the tart is baked, prepare the filling: put the milk and vanilla in a saucepan on the fire until hot milk.
2. Meanwhile put in a bowl 1/2 cup sugar with the flour and stir. Add egg yolks and beat well, being careful not to leave any lumps.
3. When milk burn, take caution, a little hot milk, about 1/3 cup and pour the yolks, then tapping. Once incorporated materials, pour slowly - slowly the mixture of yolk in hot milk, while then stir.
4. Cooking cream, stirring, until it thickens well. Remove from the heat, add the butter and stir to incorporate. Grease ultralight a plastic film and cover the cream, way, that the film rests on the entire surface of (that do not make the cream crust as it cools), and allow the cream to cool completely.
5. Beat the cream with the 3 tablespoons sugar, be whipped. The store in the refrigerator until you use.
For synarmologisi:
1. Remove the base carefully from the form and put it on a platter (if you fear that you will break, you can let the tart).
2. Mix the cold cream with whipped cream, delicately, to mix. Empty it into the tart.
3. Peel and cut slices of fruits. The dish on the tart, starting circular from the outside to the center, way, to overlap each cycle last.
4. Prepare the cover, according to the instructions of the package. leave 2 - 3 minutes to drop the temperature and spread in a spoon, carefully over fruits (it will not leave the fruit to tan)
5. When the cover and the tart cool, the cover and store in the fridge until you serve.

Prepared in 25 January 2015 by Luise

Salad cabbage colorful

Salad cabbage colorful
Salad cabbage colorful Easy, delicious and spectacular salad, winter, with cabbage. From
4.0 stars rate, from 3 people

Preparation time: 20 minutes | Cooking: 0 minutes | Total time: 20 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 134 Calories | Fat: 11 g.

White cabbage: 1/3 a small (about 350 gr.)
Red cabbage: 1/2 small (about 250 gr.)
Carrots: 2 moderate
Florina pepper: 1 moderate
Celery: 2 - 3 branches
parsley: 3 - 4 twigs
White pepper: 3 pinches
Salt: as you like
Ελαιόλαδο : 1/3 cup
Vinegar: 3 tablespoons

1. Cut the cabbage into very thin strips (the knife or mandolin). You put in a deep salad bowl.
2. Cut the stem from the peppers and remove the seeds. Cut it into slices. Put it in the salad bowl.
3. Finely chop the celery and parsley and place in salad bowl and these.
4. Rub carrots on a coarse grater and place in salad bowl and these. Stir well vegetables.
5. Beat well with salt pepper, vinegar and olive oil and pour over the salad. Stir well.

Prepared in 22 January 2015 by Luise