Monthly Archives: September 2015

Cake with walnut

Cake with walnut
Cake with walnut Very special cake with cake karydenio, buttercream, glossy glaze cooked and caramelized walnuts. From
4.5 stars rate, from 6 people

Preparation time: 1 and 20 minutes | Cooking: 50 minutes | Total time: 2 hours 10 minutes
Recipe for: 12 servings

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

Materials recipe for cake:
Farina: 225 g. (self raising flour of)
Baking powder: 1 teaspoon
Grated nuts: 100 g.
softened butter: 225 g.
Ζάχαρη : 225 g.
Eggs: 4 large (at room temperature)
Ingredients for caramelized walnuts:
Ζάχαρη : 80 g.
Walnuts: 10 half
Ingredients for the buttercream:
softened butter: 125 g.
Vanilla: 1/2 teaspoon extract
Milk: 2 tablespoons (at room temperature)
Icing sugar: 250 g.
Ingredients for the glaze:
Eggs: 2 large, only the egg
Ζάχαρη : 350 g.
Water: 4 tablespoons
Kremorio: 1/4 teaspoon (cream of tartar)

For the cake:
1. Preheat oven to 170 degrees. Butter and Layer with waxed paper 2 round tins 24 from. Mix in a bowl the flour, baking powder and grated nuts in bowl (You will later use)
2. Beat with mixer, the softened butter with sugar, fluffy well (do not forget to regularly collect the butter the sides of the bowl to be omoiogennes mixture). Add the eggs one by one. Finally add the mixture to flour , and stir gently, spoon the dough, until incorporated all the flour.
3. Divide the mixture in 2 you prepared tins and Lay the surface well.
walnut cake, before baking
4. Bake the cake in the preheated oven for 30 minutes (check before take if cooked with a toothpick). Take them out and leave them after a few minutes in the tins, the upside down on a rack, remove the wax paper and allow to cool.
For caramelized walnuts:
5.Put the sugar in a saucepan and place over medium-low heat. Leave without stir until sugar melts and get brown. Download immediately from heat, add nuts and shake the pan, be covered everywhere walnuts with caramel. With box remove nuts, on silicone or greased waxed paper and allow to cool and stabilize the candy.
caramelized walnuts
For the buttercream:
6. Place the softened butter, vanilla half milk and half powdered sugar in the mixer bowl and beat to become soft. Add the remaining sugar and as the rest of the milk needed and strikes again until you get a fluffy, easy to spread buttercream.
7. Place the first tray cake platter crust down. Above spread the buttercream. Over the buttercream, put the second cake tray crust upwards.
For the glaze:
8. Put in resistant bowl temperature, whites, sugar, water and kremorio. Put the bowl, over pan you already have to fire, with simmering water (bain marie). Beat with hand mixer (done by hand, but it is very tiring) until the glaze to rise, become white and shiny when you lift the mixer to form robust noses (about 10 minutes)
9. Remove the bowl from the boiling water and quickly (because the glaze tightens quickly), Spread the glaze, with a spatula or spoon to the surface and around the cake. Before the glaze shake, decorate the cake with caramelized walnuts.
10. This cake can withstand very well without refrigeration, cool. Better leave it several hours, to "tie" flavors together, before serving.

Prepared in 27 September 2015 by Luise

Hummus with artichokes

Hummus with artichokes
Hummus with artichokes Very tasty hummus, with chickpeas and artichokes. It fits well with Arab pies or toasted bread. From
5 stars rate, from 5 people

Preparation time: 10 minutes | Cooking: by 5 minutes to 2 hours | Total time: by 15 minutes to 2 hours 10 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 205 Calories | Fat: 12 g.

chickpeas: 1 cup dry or 400 g. cooked and drained
Artichokes: 6 hearts (fresh, Frozen or jar drained)
Lemons: 2 juice and 1/2 teaspoon zest
Ελαιόλαδο : 2 tablespoons
Tahini: 6 tablespoons
Water: 1/4 cup (and a little extra if needed)
Garlic: 1 clove
Salt: 1/2 teaspoon
hot πάπρικα : 2 - 3 pinches

1. If using dried chickpeas, You need to soak overnight in plenty of water. The next day drain them and boil until tender. Drain and allow to cool.
2. Boil the artichokes are tender well. Drain and let them cool down. If use of jar, simply drain.
3. Place chickpeas, the 5 hearts of artichokes (hold for a garnish), olive oil, juice and lemon zest, water, garlic, tahini, salt and paprika in a blender and hit to make ointment. If the mixture is tight, add a little water yet. Try and correct if necessary adding salt, pepper, lemon etc..
4. Empty the hummus in bowls, cover it and leave it half an hour to tie the flavors. Garnish with artichoke that kept, after the chop, sprinkle with a little paprika, if you want a little chopped parsley or cilantro and serve.

Prepared in 21 September 2015 by Luise


Green beans with garlic and almonds

Green beans with garlic and almonds
Green beans with garlic and almonds Delicious, crunchy, healthy green beans, with garlic vinaigrette and crunchy almonds. It may be served as a salad or snnodeftiko in meat or poultry. From
5 stars rate, from 4 people

Preparation time: 15 minutes | Cooking: 80 minutes | Total time: 1 hour 35 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 196 Calories | Fat: 16 g.

Green green beans: 750 g. (fresh or frozen)
Garlic: 1 head
White vinegar: 1 1/2 tablespoon
Ελαιόλαδο : 5 tablespoons
Mustard: 1 tablespoon
Honey: 1 1/2 teaspoon
Salt, pepper: as you like
Almonds: 1/2 mug filet or whole cut with knife

1. Initially prepare garlic: Spread the garlic head outside with olive oil and wrap in foil. Bake in oven at 200 degrees 1 time. scatter the almonds in a pan lined with wax paper. The latest 10 minutes, and you put them in the oven to be cooked it. Remove garlic and almonds from oven and let fall the temperature.
2. Meanwhile boil in plenty of water pot and boil when, add the green beans. Boil a few minutes (3 - 6), softened slightly, but remain relatively crisp and cool. Drain beans in a colander and rinse under running water, under the tap to cool. Keep it aside.
3. When garlic somewhat cool and you can keep, Remove from the foil and cut with a knife over the edge. Pressed by hand cloves to come the baked garlic from the cut edge.
4. Put the pulp of garlic in a bowl and add the olive oil, vinegar, the mustard, honey, pepper and 3/4 of almonds. Beat with a fork to mix the materials. Add the beans and stir to cover the vinaigrette. Finally sprinkle with the remaining almonds.

Prepared in 15 September 2015 by Luise

Cake (with too) chocolate

Cake (with too) chocolate
Cake (with too) chocolate Rich cake with chocolate dough and also chocolate filling and coating. Perfect for those who love chocolate. From
5 stars rate, from 8 people

Preparation time: 20 minutes and the time for cooling | Cooking: 30 minutes | Total time: 50 minutes and the time for cooling
Recipe for: 16 servings

Nutrition information per 1 portion
Calories: 519 Calories | Fat: 33 g.

Materials recipe for the dough:
Flour: 2 mugs (For every use)
Cocoa: 1 mug
Soda: 1 1/2 tablespoon
Salt: 1/4 teaspoon
Butter or margarine: 170 g. (at room temperature)
Brunette sugar: 1 mug
Ζάχαρη : 1 mug
Eggs: 3 large
Vanilla: 2 teaspoons extract
sour milk: 1 1/2 mug
Materials recipe for coating:
Cocoa: 1/2 mug
Boiled water: 1/2 mug
Butter or margarine: 340 g. (at room temperature)
Icing sugar: 1/3 cup
Chocolate: 510 g. (Couverture)

1. For this recipe you will need 2 tins of 24 from. diameter, which the buttered and break it with greaseproof paper baking (the bottom and around). Turn on the oven at 175 degrees.
2. In a bowl mix together the flour, Cocoa, baking soda and salt. In the bowl of the mixer, put the softened butter with the brown and white sugar. initially Beat at low speed to mixed well and then increase the speed and beat until fluffy well, about 5 minutes. Do not forget that and to stop hitting and accumulate with spatula materials from the sides and bottom of the mixing bowl.
3. Reduce speed to medium and add 1 - 1 eggs. Add the vanilla and then flour alternately with sour milk, beginning and ending with flour. Beat until blended dough, without parachtypisete.
4. Divide the dough in pans you prepared and bake (one - one if not fit together) in the preheated oven for 30 minutes (check if they are cooked with a toothpick).
5. Remove the pans from the oven and let 10 minutes to drop the temperature. The upside down on a rack and carefully remove the wax paper. Allow to cool and prepare coating.
6. In a bowl put the hot water and the cocoa and stir until melted cocoa and mixed with water. Keep it aside.
7. Cut the chocolate into pieces and melt in a bain marie. On not drop the temperature of.
8. With the mixer, beat butter with icing sugar, fluffy well, 5 minutes. Reduce speed and add slowly - slowly the melted chocolate. When the chocolate is mixed with butter, add water and cocoa. Beat until the mixture becomes homogeneous.
9. Place one tray the dough psisate platter. Cover with 1/3 coating (if it is soft and does not spread put on for a while in the fridge - attention not to forget it hardens very). Above the second place the dough tray and the rest of coating cover around and on top of the cake. If you want to decorate with chocolate sprinkles or candies.
Chocolate cake
10. This cake bears well without refrigeration in a cool place. If you need to put it in the fridge, you must take several hours earlier to soften the glaze, before serving.

Prepared in 7 September 2015 by Luise

cold tomato soup

cold tomato soup
cold tomato soup Really delicious tomato soup, cool, light, perfect for hot summer days! It can be prepared the day before and this makes very good choice for a first course in complex menu. From
5 stars rate, from 4 people

Preparation time: 40 minutes 24 hours standby | Cooking: 1 minutes | Total time: 41 minutes 24 waiting
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 140 Calories | Fat: 12 g.

Ripe tomatoes: 1,5 kilogram
Chopped κρεμμύδι : 1 moderate
Garlic: 1 clove
Ζάχαρη : 1 teaspoon
stale bread: 1 big slice (without the crust)
Ελαιόλαδο : 5 tablespoons
Vinegar: 1 teaspoon
Salt, pepper: as you like

1. Wash tomatoes, cut and throw away the hard part of the stem and chop. Sprinkle with 1 teaspoon salt, stir them and put them in a colander, over bowl to collect their liquid, to drip 1 time.
2. Pour the tomatoes into another bowl, add onion, garlic and sugar. In broth that pulled tomatoes, put bread and let 1 minute soak. The remove and place and that the bowl with tomatoes.
3. Put the tomatoes in 2 - 3 doses in a blender and hit, together with 3 tablespoons of olive oil (you add it while the blender is working). When completely melted, to go through fine sieve and pressed well with a spoon or spatula, Make all the liquid and solid residues only stay in colander.
4. Stir in tomato vinegar, salt and pepper, the cover and refrigerate for 24 hours (you can keep it in the fridge 2 days).
5. Before serving, Remove from the refrigerator, experience and if necessary add salt and pepper, sugar or vinegar. Divide the dishes, Drizzle with the remaining olive oil, if desired sprinkle with a little mint or parsley and serve.

Prepared in 2 September 2015 by Luise