Monthly Archives: May 2016

Birthday cake with sugar paste

Birthday cake with sugar paste

Birthday cake with sugar paste


A beautiful cake, ideal for birthday. It is built on two levels and decorated with sugar paste. It is made with chocolate cake and buttercream cherry, but can be done with any combination of flavors you like. From


Materials for decorating:

Sugarpaste coating: 900 g. about (a dose of the formulation)

Coloring: small amount of yellow and orange flames of candles and whatever colors you like for candles.

Icing (royal icing) or buttercream: little to stabilize the cake levels

Ingredients for the cake:

Flour for all uses: 315 g.

cocoa powder: 95 g.

Baking powder: 2 1/2 teaspoons

Soda: 3/4 teaspoon

Salt: 1 teaspoon

Sunflower: 150 ml

Ζάχαρη : 400 g.

Eggs: 2 whole big and one saffron

Vanilla extract: 2 teaspoons

almond extract: 1/2 teaspoon (optional)

Milk: 360 ml

Hot strong coffee: 240 ml (filter or espresso)

Materials for the Swiss buttercream:

Egg whites: 150 ml (about 4 whites)

Ζάχαρη : 250 g.

Butter: 450 g.

Vanilla extract: 2 teaspoons or 1 tablespoon cherry liqueur

sour cherry jam: 1 mug


For this cake will need additional 2 tins, 18 and 12 cm, greaseproof paper baking, spatula to break it the buttercream, 5 wooden poles for cake, 2 cake bases, 18 and 12 cm, some toothpicks, rolling pin for sugar paste, 2 small cookie cutters to tear shape for the flames of candles and confectionery thermometer.



On the day before preparing the candles on the cake: taking a small amount of sugar paste and paint yellow and a smaller and paint orange. Open Yellow sheet, 3 mm around and cut as many flogitses want (This cake has 18). Open a spreadsheet and orange sugar paste and cut flogitses a smaller size than the first.

Put in more rounded edge of the yellow flame toothpick. Brush with a little water and flame orange stick on yellow, so, to match the rounded edges.

glaze candles

glaze candles


Take the sugar paste and small amounts of paint in the colors you want to have your candles. The open sheet, 4 – 5 th. thick and the pizza wheel or sharp knife, cut 18 orthogoneia, at various heights (5 – 12 cm)

At the edge of each candle, drive into a toothpick with flogitsa. Leave the candles on kitchen paper, flat surface, dry until use.


For the cake:

Preheat oven to 175 degrees. Butter and run-in using the wax paper trays (the bottom and around).

Sift together the flour, Cocoa, Baking, baking soda and salt. Keep it aside for later.

Beat in mixer, with the oil sugar, at medium speed 2 minutes. Then add a – a eggs, yolk, vanilla and almond extract. when mixed, lowering speed and add the mixture of flour, alternately with milk (starting and ending with flour). End, with mixer at low, add coffee. Turn up the speed and beat to mix coffee (no more than 30 seconds).

Divide the dough into 2 tins you prepared (fill up the 2/3 about) and bake in the preheated oven for 40 – 50 minutes (check with a stick or knife if cooked)

Remove from the oven, leave 15 minutes on a rack to cool slightly and then xeformarete. Leave them on a rack to cool completely.

For the buttercream:

Put the eggs and sugar in a bowl that can withstand the heat. The hit bit with wire and then put on a saucepan with simmering water (bain marie). Then Beat the egg whites on the bain marie, until reaching the mixture at a temperature 65 Celsius. Then remove the bowl from the bain marie and pour into the mixer bowl.

With the whisk of meringue and on high speed, beat the egg whites until they moderate noses (the bowl of the mixer must have come to room temperature). Stop hitting and change the whisk of meringue in a simple beater. With the slow speed, add track – piece of butter (should be at room temperature) and vanilla. When incorporated all, upload speed up to knock on 3 minutes.

Remove the buttercream on the mixer and add the sour cherry jam, simply stirring with a spatula, until incorporated (you can keep the buttercream tightly closed in the fridge 1 week or for katapsthxi 3 months – before using you must let it come to room temperature. If you had in the freezer, should be thawed in the refrigerator and then remove it except to come to room temperature)

For the assembly – decoration:

Cut each cake in 2 horizontal discs. Put a bit of buttercream to each base center cake and put it over the first cake tray. Apply a generous amount voutyrokremas, to straighten up and put the second cake tray. Spread on top and around buttercream. Lay on as best you can and put the cake in the refrigerator, harden the buttercream. Take them out with lukewarm spatula, further straighten the surface.

Divide the sugar paste that was left in 2 parts (a little larger than the other, it will cover more cake) and open a round sheet, 4 th. thickness of about. Carefully lift the glaze sheet and place on cake, so as to cover all. Carefully, Lay the sheet, to cover the cake right, without making creases. Cut the sheet left over.


Place in center of platter to use, little buttercream or white glaze. On top put the biggest cake.


In the center of large cake, drive into the wooden stoirigmata (you can use straws for large skewers) and cut exactly at the height of the glaze. Be careful to put in such a way, so when you get the second cake on them not externally from the second disk.


Place the center bit of buttercream or white frosting and carefully place the second cake.

With a little edible glue or white glaze or water, round stick candles you prepared.



Your cake is ready!


Dried beans in tomato sauce

Beans in tomato sauce

Beans in tomato sauce


A great , fasting, vegetarian recipe for dry beans in a rich tomato sauce. made easy, quickly and tastes great. From



dried beans: 500 g.

Ελαιόλαδο : 5 tablespoons

onions: 4 moderate, chopped

Garlic: 2 cloves, peeled and chopped

Concentrated tomato juice: 1/2 mug

Water: 2 mugs (best hot)

parsley: 4 tablespoons, chopped

Salt, pepper: as you like

paprika: 2 teaspoons



Clean the beans overnight, wash and place in large bowl with plenty of water to cover them well. Leave overnight to soak and swell.

Next day, drain and a knife, remove the outer peel (out easily).

Put a pot of water with some salt to boil. When it starts to boil, add the peeled broad beans and cook for 10 minutes, softened, but not melt (attention not to paravrasete). The download from heat and drain. Keep them for later.

Clean the pot and prepare the tomato sauce: Heat the olive oil and add the onions and garlic. Cook, stirring regularly, until they soften and start to become golden. Then add the tomato, water, parsley, pepper and paprika. Allow the sauce to simmer until it thickens (until you get 30 minutes).

When the sauce is ready, trying to spice if you need any additional. Add the beans and stir carefully. Simmer for 1 – 2 minutes and then turn off the fire.

Leave food 15 – 20 minutes to tie the flavors, then serve hot.


Easter cookies with sugar paste

Cookies with sugar paste

Cookies with sugar paste

Delicious butter cookies, covered with colored sugar paste. Here are egg shape for Easter, but they can be made into any shape you want and for whatever occasion you need them.


3 and 1/3 cups flour for all uses
1/2 teaspoon baking powder
1/2 teaspoon salt
1 butter cup (225 gr.)
1 1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

For coating
500 g. sugar paste
1 tablespoon apricot jam
1 tablespoon water

Take some time before the materials from the radiator to get room temperature.
Mix the flour with the baking powder and salt.
Beat the softened butter with sugar, fluffy well (about 5 minutes).
Reduce the mixer speed and add a – a eggs and vanilla. Finally add the flour, and stir gently, to be mixed (You do not hit much because it will shake)
Divide the dough in half, press each side to widen, wrap well with film and place in refrigerator at least 4 hours to shake.
Before making cookies, preheat the oven to 175 degrees. Lay two large sheets of waxed paper.
Opening of each dough piece to lightly floured countertop, a thick sheet 5 th. about. Rowing touch button geor cut biscuits egg-shaped (or whatever you like bad). The dish on plates .
Bake the cookies for 14 minutes. in 7 minutes, change the position of trays in the oven, for evenly cooked cookies.
Remove cookies from oven and carefully remove from the pan, on a rack to cool.
Put the jam and water in a saucepan on the fire and boil, stirring, 1 minute. Remove from heat and allow to drop the temperature of.
Divide the sugar paste to many parts, what colors theletee. With pastry colors paint the pieces of glaze during your taste.
On anoigetee sheet, thickness 4 th. about. If you press designs with special rolling pin or pistons.
In the same cup stalemate that you cut cookies, cut and sugar paste.
By brush pass each cookie with a little of the mixture of jam and put over the cut sugar paste. Continue with the remaining biscuits.
When finished the store tightly closed cans or in plastic bags.

Cake with whipped cream and strawberries

Cake with whipped cream and strawberries
Cake with whipped cream and strawberries A simple, but very tasty cake, with fluffy sponge cake, lightly whipped cream and delicious strawberries! From
5.0 stars rate, from 6 people

Preparation time: 50 minutes and the time for cooling | Cooking: 27 minutes | Total time: 1 hour 17 minutes and the time for cooling
Recipe for: 10 - 12 servings

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

Materials for the cake recipe:
Flour: 240 g. (For every use)
Cornflour: 20 g.
Baikin powder: 2 teaspoons
Salt: 1/2 teaspoon
Sunflower: 120 ml
Ζάχαρη : 275 g. (these hold separate 2 tablespoons)
Vanilla: 2 teaspoons extract or 4 capsules vanillin
Eggs: 6 large, separate the yolks from the whites and additional 2 whites (dld 6 egg and 8 whites)
Milk: 120 ml
Cream of tartar: 3/4 teaspoon
Materials recipe for the filling:
Sour cream: 600 g. (not less than 30% fat)
Ζάχαρη : 3 tablespoons
Vanilla: 1 teaspoon extract or 2 vanillin
fresh strawberries: 600 g. about

For the cake:
1. Preheat oven to 175 degrees. Butter the bottom of 2 tins of 22 from. Lay the bottom with greaseproof paper baking (not walls, the cake must be stuck to the walls to keep the shape when cooled)
2. Sift together the flour, cornflour, the baikin and salt. Keep it aside.
3. Place in mixer bowl sugar (after separately keep 2 tablespoons) and sunflower and beat on medium to high speed for 1 minute or. Increase the speed possible and add the vanilla and 1 - 1 yolks. Continue beating until the mixture swells and become the color of lighter, 3 minutes.
4. Reduce the mixer speed and slowly add 1/3 of flour. Then add half the milk, the other 1/3 of flour, the remaining milk and finally the remaining flour. Once you put the last flour, upload speed to medium and beat for a few seconds (15 - 20 maximum). Stop hitting. Pour the mixture into a large bowl and wash and dry thoroughly in the mixer bowl.
5. Place in mixer whites and whisk with the beater of meringue. Just add the frothy 2 tablespoons sugar and cream of tartar kept. Beat on high speed until stiff meringue.
6. Add the meringue to the bowl with the dough and mix carefully, until the meringue mix into the dough.
7. Divide the dough into two pans that prepare and cook in the preheated oven for 27 minutes. Remove from oven and let on a rack to cool completely. When it is cold, passing a knife around the trays to detach the dough from the wall and then tilt the pans. Loosen the wax paper from the base and cut each cake in half horizontally.
For the whipped cream:
1. Place in mixer bowl cream (It must be very cold from the refrigerator) and beat at medium speed. When misopixei, add the sugar and vanilla and upload speed in possible. Beat until cream.
For synarmologisi:
1. Wash and dry the strawberries. Keep some whole and the rest of the cut slices.
2. Put in a bowl the cake tray. Spread on the 1/4 of whipped cream and 1/3 of sliced ​​strawberries. Continue in the same way until you put it and 4 cake trays. On top put the last 1/4 of cream and whole strawberries.
The cake is best eaten fresh, but withstand the fridge, well covered up 2 days.

Prepared in 8 May 2016 by Luise

Savory muffins with zucchini and cheese

Savory muffins with zucchini and cheese
Savory muffins with zucchini and cheese as easy as pie, delicious muffins, savory and aromatic with zucchini, cheese and basil. For a hearty breakfast or snack at work and at school. From
4.0 stars rate, from 5 people

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 12 muffin

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

Flour: 150 g. (For every use)
Wholemeal flour: 150 g.
Baikin powder: 1 tablespoon
Salt: 1/2 teaspoon
Pepper: as you like
Crumbs παρμεζάνα : 70 g. (or other mature hard cheese)
Grated Cheddar: 70 g. (or other semi-hard cheese)
sour milk *: 185 ml
Lightweight olive oil: 80 ml (or sunflower oil)
Eggs: 2 large
Grated zucchini: 2 small (about 200 g. total)
Chopped royal: 1/4 cup fresh or 3 briskly teaspoons dry
Cone: 30 g. (if you have not, replace with raw chopped almonds)
Cayenne pepper: little for sprinkling (optional)

1. Preheat oven to 190 degrees. Lay in a pan with papers 12 places muffins.
2. Sift together the flour with the baikin and salt in large bowl. Add pepper as you like, cheese and basil. Stir and make the center a puddle.
3. Whisk in a bowl the eggs with the buttermilk and oil. Add the zucchini and stir to mix. The empty the bowl with the flour and stir until just to moisten the mixture.
4. Divide the mixture into molds which have prepared. Sprinkle with pine nuts (or almonds) if you sprinkle a little cayenne pepper.
5. Bake the muffins in the preheated oven for 30 minutes. Remove from oven and let 5 minutes on a rack to slightly drop the temperature. Then remove from the pockets. Eaten lukewarm or at room temperature.
* If you do not xinagalo, you can use light milk, which will add 3/4 teaspoon white vinegar (best apple cider vinegar). Stir and allow to stand 5 minutes before using.

Prepared in 7 May 2016 by Luise

Salad with beetroot and feta

Salad with beetroot and feta
Salad with beetroot and feta A hearty salad, with valerian, beetroot and feta cheese, which can be a complete meal. From
4.5 stars rate, from 2 people

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 6 servings

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

Valerian: 150 g. (or other green salad of your choice)
Cooked beets: 4 moderate
Coarsely feta cheese: 150 g.
Ελαιόλαδο : 4 tablespoons
Balsamic vinegar: 1 1/2 tablespoon
Honey: 1 teaspoon
Salt: 1/2 teaspoon
Pepper: 2 - 3 pinches
Mafrosousamo: little for sprinkling (optional)

1. If the beets are not cooked, boil to soften and peel when cool. The cut cubes and place in salad bowl.
2. Wash the valerian and dry. Put it in the bowl and this.
3. Add the slice.
4. Mix well olive oil, with vinegar, honey and spice. Pour over the salad and stir. Sprinkle with mafrosousamo and serve.

Prepared in 3 May 2016 by Luise