Monthly Archives: May 2015

Brioche with lemon

Brioche with lemon
Brioche with lemon Fluffy, buttery brioche, with lemon flavor and with candied lemon icing - cream cheese. From
5.0 stars rate, from 5 people

Preparation time: 40 minutes and the time for inflating | Cooking: 30 minutes | Total time: 1 hour 10 minutes and the time for cooling
Recipe for: 10 servings

Nutrition information per 1 portion
Calories: 334 Calories | Fat: 14 g.

Materials recipe for the dough:
Lukewarm milk: 75 ml
Lukewarm water: 60 ml
Salt: 1/2 teaspoon
Ζάχαρη : 50 g.
Dry μαγιά : 2 and 1/2 teaspoons
Flour: 350 g. and a little extra for mold (For every use)
Butter: 55 g. and a little extra for mold
smitten eggs: 2 large
Vanilla: 2 teaspoons extract
Materials recipe for the filling:
Butter: 60 g.
Ζάχαρη : 100 g.
Lemon zest: by 2 lemons
Ingredients for garnish:
Cream Cheese: 90 g.
Icing sugar: 40 g.
Juice lemon: 1 tablespoon
Lemon zest: by 1 lemon and a little extra for garnish
Milk: 1 tablespoon

1. Mix in bowl the lukewarm water, milk, salt, yeast and 1 teaspoon of dough Sugar. leave 10 - 15 minutes to foam the mixture. Melt the butter and allow to drop the temperature.
2. In another bowl (in the mixer with the dough piece) put the flour and remaining sugar. Stir and make a hole in the center.
3. When the yeast is frothy, the mix with melted butter, vanilla and beaten eggs. Pour into the bowl with the flour and stir to mix. Knead the dough, either lightly floured bench or the mixer 8 minutes. Transfer the dough in lightly greased bowl, the cover and leave in a warm place, double in volume, about 1 time.
4. Meantime, preparing an oblong cake tin: the Butter and sprinkle with flour. The shake upside down over the sink to drop the excess flour.
5. Melt butter filling. When melted remove from heat and add the sugar and lemon zest. Stir and keep it for later.
6. When the dough has risen, the press to deflate and floured counter the open sheet, about 30 X 40 from. The cut longitudinally 3 equal strips. evenly share the filling onto each lane.
lemon custard - Friday
7. Stack on one strip over the other.
lemon custard - paraskefi1
8. Cut the stacked strips 6 equal parts.
lemon custard - Preparation of 2
9. Put the form that you prepared, the cut strips, upright, one stack after the other.
lemon custard - paraskefi3
10. Cover the mold and leave in warm place to rise for another 30 - 40 minutes. Meanwhile preheat the oven to 170 degrees Celsius.
lemon custard - paraskefi4
11. Bake the brioche in preheated oven 30 minutes, to brown the surface. Unplug it and leave little to drop the temperature. The xeformarete and let it cool.
12. Meanwhile prepare the garnish: hit a bowl of cream cheese (if many liquids draining as much as possible) with icing sugar, fluffy. Add the zest (keep some for decoration), lemon juice and milk. With a piping bag with a spoon, pour the custard with the glaze and sprinkle with lemon zest.
lemon custard

Prepared in 29 May 2015 by Luise

caramel sauce

caramel sauce
caramel sauce Delicious, luxuriant, buttery sauce with a wonderful caramel flavor, fits almost all sweets: ices, creams, cake, tarts, milkshakes and anything else imaginable. From
5.0 stars rate, from 2 people

Preparation time: 5 minutes | Cooking: 10 minutes | Total time: 15 minutes
Recipe for: 1,5 about mug

Nutrition information per 1 tablespoon
Calories: 65 Calories | Fat: 2 g.

Ζάχαρη : 1 mug
Water: 35 ml
Lemon juice: 1/2 tablespoon
Sour cream: 180 ml
Butter: 30 g.

1. In a saucepan put water and pour over the sugar. You put on the fire to boil, without shuffle. When the sugar is melted add the lemon juice. Allow the mixture to cook until caramelized and get a nice brown color.
2. Remove from heat and carefully add the cream (the mixture is too hot and will start to boil vigorously and emits vapor, so it needs a lot of attention). Stir the mixture and add the butter. Stir and pour into bowl or jar. Allow to come to room temperature before use.
3. You can use the caramel sauce to garnish ice cream, cake, Cakes, kapkeiks, salads, milksek, Pancakes, pancakes etc.

Prepared in 26 May 2015 by Luise


Ice cream without ice cream maker – vanilla

Ice cream without ice cream maker - vanilla
Ice cream without ice cream maker - vanilla Easy, fluffy, tasty ice cream with vanilla flavor, done simply and quickly without ice cream maker. From
5.0 stars rate, from 5 people

Preparation time: 15 minutes and the time to freeze | Cooking: 1 minutes | Total time: 16 minutes and the time to freeze
Recipe for: 1,5 liter of

Nutrition information per 1 portion
Calories: 310 Calories | Fat: 22 g.

Sweetened milk: 1 of preserved 390 g. about
Milk: 1 mug
Vanilla: 1 teaspoon extract
Salt: 1 pinch
Lemon juice: 1 tablespoon
Sour cream: 2 mugs (35% fat)

1. In a bowl put the condensed milk, milk, vanilla, salt and lemon juice and stir to mix.
2. In another bowl or mixer, beat the cream to foam and shake (make soft noses when lifting the wire)
3. Pour the whipped cream in the bowl with milk and gently stir with a spatula to mix.
4. Pour the mixture into the bowl. Cover with food film, be well in touch across the ice surface and place in the freezer for 6 hours.

Prepared in 25 May 2015 by Luise

chicken Marsala


Recipe for chicken with the famous Italian Marsala wine. It fits well with rice. From

4 servings



chicken fillet: 4 moderate (2 breasts)

Flour: 1/2 about mug

Salt, pepper: as you like

Ελαιόλαδο : 3 tablespoons

Bacon: 4 slices, chopped

white mushrooms: 250 g. cut into thin slices

Garlic: 1 clove, chopped

tomato paste: 1 teaspoon

Sweet Marsala wine: 1 and 1/2 mugs

Lemon juice: 1 1/2 tablespoon

Butter: 3 tablespoons

parsley: 2 tablespoons, chopped



Beat the thick part of the fillet, to make them as far as possible uniform in thickness. The salt and pepper and dip in flour, to cover around. The shake to drop off excess flour.

In skillet, well, heat the olive oil and brown well the steaks and the 2 sides, over medium-high heat, cooked up inside, 10 – 12 minutes. Take them out and keep them warm.

In pan browned chicken, add the mushrooms and the bacon and cook for 10 minutes.

Add the garlic and tomato paste. Cook for 1 about a minute. Then add the wine and simmer until it begins to resemble a syrup, about 8 minutes.

Add the lemon juice, the liquids can be found in chicken and butter, spoonful – spoonful.

When the butter melts, remove from the heat and add the parsley. Stir and pour over the chicken. Serve immediately.


Kapkeiks chocolate with hazelnuts



Delicious chocolate kapkeiks, stuffed garnished with chocolate buttercream and caramelized hazelnuts. From

For 16 kapkeiks


Materials for kapkeiks:

Butter: 70 g. at room temperature

Flour: 170 g. (For every use)

Ζάχαρη : 250 g.

Cocoa: 50 g. (sifted)

Baking powder: 1 tablespoon

Salt: 1/2 teaspoon

Milk: 210 ml

Eggs: 2 large

Ingredients for the buttercream:

Caster sugar: 450 g. (sifted)

Cocoa: 60 g. (sifted)

Butter: 150 g. (at room temperature)

Milk: 150 ml

Materials for hazelnuts:

Hazelnuts: 65 g. chopped

Ζάχαρη : 130 g.

Water: 50 ml



Preheat oven to 170 degrees. Put papers in baking pans for muffins.

With the mixer or by hand, knock together in a bowl the flour, sugar, butter, Baking, salt and cocoa.

Separately beat the milk with the eggs. Add half the liquid mixture in admixture with the flour and beat at low speed. When mixed add the rest and beat at low speed until the dough becomes homogeneous again.

Divide the dough into pieces of paper you prepared (50 ml in each tray, will give you 16 similar kapkeiks)

Place in a preheated oven, cooked for 25 minutes. Remove from oven and allow to cool a few minutes before removing from pans. Once dropped little temperature to remove the kapkeiks a rack to cool completely.

Meanwhile prepare the praline: Layer with a greaseproof paper baking tray. Spread over hazelnuts. In a saucepan put the sugar and water and cook until they get golden candy. Remove from the heat and pour the caramel over the hazelnuts, making sure to cover all. Allow to cool.

Beat at low speed caster, cocoa and butter for buttercream, gradually add milk and then increase the speed until you get a fluffy votyrokrema.

When completely cool kapkeiks, Divide the buttercream over (either with a spatula or pastry piping bag).

Add the caramelized hazelnuts in a blender and hit to break into small pieces. Sprinkle it with the kapkeiks.

Salad with chinese cabbage

Salad with chinese cabbage
Salad with chinese cabbage Easy, delicious, crisp salad with Chinese cabbage and sour vinaigrette. From
5.0 stars rate, from 3 people

Preparation time: 15 minutes | Cooking: 5 minutes | Total time: 20 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 340 Calories | Fat: 19 g.

Materials recipe for salad:
Chinese cabbage: 1 large
Sunflower: 2 tablespoons
Sesame: 2 tablespoons
Garlic: 2 - 3 cloves, peeled and lightly crushed with a knife
Ramen noodles: 1 package (without spices)
chopped raw almonds: 1/4 cup
Ingredients for the vinaigrette:
Sunflower: 1/4 cup
Soy sauce: 2 tablespoons
Ζάχαρη : 1/2 mug
Apple Cider Vinegar: 1/4 mug
Pepper: 1/2 teaspoon
Grated ginger: 1/2 teaspoon

1. In saucepan put all the ingredients for the vinaigrette. You put on the fire and stir until the sugar melts. Let simmer for vinaigrette 1 minute. Ejects, in the empty bowl and refrigerate to cool.
2. In a frying pan or wok put the sunflower, sesame, almonds, garlic and noodles broken into small pieces. Put the pan over low heat and cook the ingredients, stirring regularly, until golden brown. The download from heat and allow to cool. Discard garlic.
3. Finely chop the cabbage and place in salad bowl. Before serving salad, pour the vinaigrette, sprinkle the noodles and serve.

Prepared in 18 May 2015 by Luise