Monthly Archives: June 2015


Tiramisu The classical Italian dessert, velvet, fluffy, delicious and beautiful, literally melts in the mouth! From
5.0 stars rate, from 7 people

Preparation time: 35 minutes and the time for cooling | Cooking: 20 minutes | Total time: 55 minutes and the time for cooling
Recipe for: 15 servings

Nutrition information per 1 portion
Calories: 360 Calories | Fat: 21 g.

Materials for the syrup recipe:
Fresh, possibility espresso: 300 ml
Ζάχαρη : 140 g.
Coffee liqueur or amaretto: 50 ml (optional)
Materials recipe for cream:
Ζάχαρη : 120 g.
Water: 50 ml
Eggs: 4 large, only egg
mascarpone cheese: 350 g.
Sour cream: 450 ml (35% fat)
Ingredients for synarmologisi:
cookies savagiar: 36 cookies, about 300 - 350 g.
Butter: little for brushing the pan
Cocoa: little for sprinkling

1. Place saucepan te coffee and sugar for the syrup and place on fire. Stir the sugar melts and then let it boil. When the syrup boils, download it from the fire, put it in a bowl and keep it for later.
2. For the cream, put the water and sugar in a saucepan and put on fire. Stir until the sugar melts and simmer until the mixture reaches 115 degrees Celsius.
3. Meanwhile beat the yolks mixer, fluffy and whitens. When the syrup reaches the 115 degrees, pour slowly - slowly the yolks, then tapping. Continue beating until the mixture becomes thick and glossy and when you touch the bowl not to feel hot. Add the mascarpone and stir at a slower speed, until incorporated and has no lumps.
4. In another bowl, beat cream, until it forms soft noses when lifting the wire. On adding to the cheese mixture and stir gently to incorporate.
5. Butter ultralight a pan 20 X 40 from. about. dip a - a half cookies in coffee syrup and dish in the pan. Pour over half the cream and Lay. Dip the remaining biscuits in the syrup and the dish on top of the cream. Empty and remaining cream and Lay surface.
6. Cover the tiramisu with food wrap and put 2 - 3 hours in the refrigerator to shake somewhat. The pull and sprinkle entire surface with cocoa powder. Xanaskepazete and refrigerate again for a few hours (better throughout the night).

Prepared in 29 June 2015 by Luise

Funnel cakes

Funnel cakes
Funnel cakes lovely, I really fluffy donuts melt in your mouth! From
5.0 stars rate, from 6 people

Preparation time: 20 minutes | Cooking: 40 minutes | Total time: 60 minutes
Recipe for: 14 mediocre donuts

Nutrition information per 1 donut
Calories: 187 Calories | Fat: 15 g.

Butter: 120 g.
Ζάχαρη : 1 tablespoon
Water: 250 ml
Salt: 1 pinch
Flour: 170 g. (For every use)
Eggs: 4 whole big plus 2 whites
Sunflower: plenty for frying (300 - 400 ml)
Icing sugar: 100 g. some for dusting

1. Put in saucepan butter, water and sugar and put on fire. Stir until melted butter. Allow the mixture to boil. just boil, The download from heat and add all together the flour and salt. Stir with a wooden spoon to make a homogeneous paste.
2. Place the dough in the mixer and the knock briefly to slightly drop the temperature of. Then add a - a eggs and egg, waiting to incorporate one before adding the next.
3. Put sunflower with small, deep pan and heat it (if you have a thermometer, must reach 160 degrees Celsius). Put the dough into a piping bag with a round tip, smaller than 1 from. opening. Make the piping bag in cord oil the dough into circular, overlapping shape. Fry the fritters until golden (2 - 3 minutes) and carefully turn golden brown and the other. Take them out on a platter lined with paper towels.
4. Sprinkle with powdered sugar and serve warm.

Prepared in 25 June 2015 by Luise


apple ice cream (without ice cream maker)

apple ice cream (without ice cream maker)
apple ice cream (without ice cream maker) Easy, original ice cream, with apples and spices, made easy, without ice cream maker! From
4.0 stars rate, from 5 people

Preparation time: 30 minutes and the time to freeze | Cooking: 20 minutes | Total time: 50 minutes and the time to freeze
Recipe for: 1500 ml of

Nutrition information per 1 portion
Calories: 322 Calories | Fat: 21 g.

Desserts apples: about 6 small (4 mugs when cleaned and cut cubes)
Apple Cider Vinegar: 1/4 cup
Peel lemon: half a lemon (with as little white on the possible)
Cinnamon: 1 wood
Carnation: 1 pin
asteroid anise: 1 piece
Cardamom: 1 wrist (kakoules - optional)
freshly grated ginger: 1 teaspoon
Fresh milk: 1 mug
Sweetened milk: 1 package (390 ml of)
Salt: 1 pinch
Sour cream: 2 mugs (35% fat)

1. Peel apples, discard the seeds and cut cubes. You must have 4 cups peeled apples. Put them in a saucepan along with the cider vinegar, lemon peel, cinnamon, cloves, aniseed, ginger, cardamom. Put to vrasounse medium heat, stirring regularly, until soft apples and evaporate liquids. The download from heat and allow to cool completely.
2. When the apples cool, Remove from the pot spices and put the mixture in a blender. The hit to get a smooth puree, which empty into a large bowl. In the same bowl add fresh milk, sweetened and salt. Stir to mix ingredients.
3. In another bowl beat with whisk or mixer cream until you get a soft cream (make soft peaks when you lift the whisk). partially empty the cream in the bowl with the apples and stir gently, to mix the two mixtures.
4. Pour the cream in a bowl suitable for freezing, cover it well with food wrap and put in the freezer to freeze, 6 hours. Ice cream that closely matches caramel sauce.

Prepared in 23 June 2015 by Luise

Eggplant with garlic and basil

Eggplant with garlic and basil
Eggplant with garlic and basil Delicious, vegetarian dish, very aromatic on the east cuisine lovers. Eggplant stir fried with ginger, garlic and basil! From
3.5 stars rate, from 4 people

Preparation time: 25 minutes | Cooking: 20 minutes | Total time: 45 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 182 Calories | Fat: 10 g.

Ingredients for the sauce:
Water: 1/2 mug and 2 tablespoons
Soy sauce: 1 and 1/2 tablespoon
Brunette sugar: 2 tablespoons
Lime: 2 teaspoons zest and 1 spoonful of juice (if you have not, put lemon)
Cornflour: 2 teaspoons
Chopped dry chili: 2 pinches (chilli or spicy)
Ingredients for aubergines:
Sunflower: 3 tablespoons and 1 teaspoon extra
Finely chopped garlic: 6 cloves
Fresh, grated ginger: 1 tablespoon
Eggplants: 2 flasks, 600 g. about
Red pepper: 1 moderate
Rabelaisian royal: 1/2 mug (fresh)

1. Put all the ingredients for the sauce in a bowl, stir and keep them for later. Put in another bowl the grated ginger, garlic and 1 teaspoon sunflower and hold and this for later.
2. Peel the eggplant and cut into cubes, 1 - 1,5 from. size. Clean the peppers from the stalk and seeds and cut into cubes 1/2 from. about.
3. Put the wok or large skillet on 3 tablespoons sunflower oil and heat it very well. Add the eggplants and peppers and cook over high heat, stirring regularly, until browned and softened, about 10 - 12 minutes.
4. Make an opening in the center of the wok, removing all around the vegetables and add the mixture of garlic. cook about half a minute, stirring only garlic, remove the aroma. Then mix with vegetables. Stir the sauce to mix the ingredients again and add to the wok. Stir and cook until the sauce thickens (about half a minute).
5. Download food from the fire, tested for spice, add basil, stir and serve immediately. Fits with boiled rice.

Prepared in 18 June 2015 by Luise

Cake with sesame

Cake with sesame
Cake with sesame Rich cake with sesame seeds and sesame paste, without butter. Easy and aromatic! From
4.0 stars rate, from 5 people

Preparation time: 20 minutes | Cooking: 60 minutes | Total time: 1 hour 20 minutes
Recipe for: 12 servings

Nutrition information per 1 portion
Calories: 488 Calories | Fat: 28 g.

Sunflower: 100 ml
Sesame: 50 ml(not from roasted sesame seeds)
Eggs: 3 large
Brunette sugar: 220 g.
Tahini: 220 g.
Oranges: 2 large, juice and zest
raisins: 100 g. (sultana)
Cinnamon: 1 teaspoon
Grated carnation: 1 teaspoon
Grated dry ginger: 1 teaspoon
Grated allspice: 1/2 teaspoon
Grated nutmeg: 1/2 teaspoon
Sesame: 80 g. for the dough and 30 g. to form
Flour: 300 g.
Baking powder: 2 teaspoons
Salt: 1/2 teaspoon
soft margarine: little for mold

1. Preheat oven to 180 degrees. Brush well with margarine a large cake tin with a hole in the middle. Pour into the mold the 30 g. sesame and turn around to stick to the walls.
2. In a bowl mix the flour, baking powder, salt, cinnamon, cloves, ginger, nutmeg, allspice and 80 g. sesame. Keep it aside.
3. Beat with mixer sunflower, sesame and eggs, until frothy. Reduce speed and add the honey, tahini, sugar juice and zest of orange. when mixed, and add the raisins and stir.
4. Add the mixture to the flour in the oil mixture and stir gently to mix. Do not parachtypisete.
5. Pour the mixture into the form preparation and bake the cake in the preheated oven and 60 minutes (try to 50 minute if knife comes clean - if not continue for another 5 - 10 minutes). When the cake is ready, Remove from the oven. leave 5 minutes to drop the temperature and then the upside down grate to cool.

Prepared in 11 June 2015 by Luise

Apple puree for babies


The Apple, one of the first and always everyone's favorite foods. Here a simple recipe for babies 4 – 6 months (according to the instructions of your pediatrician) . From


ingredients (per 500 ml of):

Desserts, ripe apples: 6 moderate

Water: 1/2 mug

Cinnamon: 2 pinches (optionally)



Peel apples, cut them into slices, remove the seeds and then cut cubes.

Put them in a saucepan with water and cinnamon, Cover the saucepan and cook over medium heat for 15 minutes, softened.

Allow to cool slightly and then put them in a blender and hit become mashed or leave larger pieces if the baby is bigger and can eat without problem.

The apple puree is kept in the refrigerator 3 days or in the freezer for 3 months.