Monthly Archives: June 2016

tart watermelon

tart watermelon
tart watermelon A great, cool, crisp tart, with watermelon filling and buttery dough. A recipe from our neighboring Sicily! From
4.5 stars rate, from 4 people

Preparation time: 30 minutes and the time for cooling | Cooking: 60 minutes | Total time: 1 hour 30 minutes and the time for cooling
Recipe for: 12 servings

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

Ingredients for crust:
Flour: 400 g. (For every use)
Ζάχαρη : 150 g.
Baikin powder: 1 1/2 teaspoon
Salt: 1/4 teaspoon
Butter: 170 g. (cold from the refrigerator)
Eggs: 2 large
Scrap lemon: by 1/2 lemon
Materials recipe for stuffing:
Watermelon: 1 1/2 kilo, only the red
Ζάχαρη : 100 g.
Cornflour: 85 g.
Cinnamon: 1 pinch
Sprinkles: 2 tablespoons (of real chocolate milk)

For Crust:
1. Stir together the flour, sugar, the baking powder and salt. Cut the butter into cubes and add. Rub the mixture with your hands become like wet sand. Beat eggs slightly and add zest with flour. Knead lightly to get a uniform dough.
2. Divide the dough into 2 pieces, a little larger than the other. Shape the pieces into a ball and then press with your hands to be flattened into discs. Wrap well with cling film and refrigerate for 30 minutes at least (you can keep in the fridge 3 days).
3. Grease a baking pan 26 from. with stud. Remove the larger piece from the refrigerator and open between 2 ladocharta or food film sheet, 32 from. about. Remove the wax paper and overhead using the underside, lift the sheet and put it in the form that you prepared. Lay the dough well at the bottom and the walls. Cover the mold and refrigerate until you need it. Open and the second piece of dough into a sheet 25 of about. With a sharp knife or pizza wheel to cut the strips (will need at least 10 strips). Place the cut sheet on a flat surface e.g.. disk, cover it and store it and refrigerate until needed.
For the filling:
1. Remove the seeds from watermelon, the cut pieces and beat in blender. Pour the pulp into fine strainer and collect the juice. Need 1 liter watermelon juice (alternatively you with your hands to melt the watermelon into a strainer and collect the juice that will take)
2. Put the juice, with sugar, corn flour and cinnamon in a saucepan and stir well to dissolve the cornflour. Put the mixture on the fire and then stir until mixture boils and thickens. Cook for 2 - 3 minutes, stirring constantly and remove from fire. Stir the cream regularly until you use, for not making crust.
For the tart:
1. Preheat oven to 180 degrees.
2. Remove the tart pan with the dough from the refrigerator. While the filling is still warm, empty it into the mold and the surface Lay. On top sprinkle the chocolate truffle.
3. Take care with the dough strips and array at equal intervals on the tart. On top put the other half strips, at an angle 45 degrees to form rhomboid plan. Turn inward dough left over.
4. Bake the tart in a preheated oven 45 minutes, thoroughly brown the Dough. Remove from oven and let onto a rack to cool completely. Xeformarete carefully tart and put it on a platter. The cover well and refrigerate, at least 6 hours to cool well before serving.

Prepared in 27 June 2016 by Luise

Patties stuffed with cheese


Delicious, juicy burgers, toasted grilled cheese that melts within them. Perfect for hamburgers. From


ingredients (per 4 great burgers)

Of toast: 3 slices

Milk: 1/4 cup

Salt: 3/4 teaspoon

Pepper: 1/2 teaspoon

garlic powder: 1 teaspoon

minced beef: 750 g.

Semi-hard cheese: 4 pieces 4 X 4 from. about and 1 from. thickness (eg. Cheddar, Edam etc.)

hamburger buns: 4 buns



Remove the crust from the bread and cut small cubes. You put in a large bowl, with milk, garlic, salt and pepper. These work well with your hands be like paste. Add the minced meat and knead lightly to make the mixture homogeneous.

Divide the mixture into four equal parts. Each of the split in the middle. Open with your hands with a disk one piece. Place in the center a piece of cheese and close around minced, so that to make a stuffed Meat Ball. Open to more long drive the second piece and wrap it around the Meat Ball, so, that the compound of the first meat piece to be in the center of the second disk (This ensures that even if the union opened in baking, the cheese will not spill out). Press with your hands burger, so as to be approximately 2 m thick. In the same way you make the rest 3 burgers. The cover and refrigerate for 30 minutes at least (do not leave it in the refrigerator for more than 1 day, Minced meat is sensitive and can not stand above)

To cook the burgers, switch coals (about 2.5 liters) be slightly stachtosoun. The uniformly spread on the barbecue. Grease the grill and let it burn. Then put the burgers on the grill and cook without the press, until cooked through, 7 minutes. The turn and on the other side and bake until golden brown and then, Another so much time around.

Remove the burgers on a platter, cover with foil and allow to “rest” per 4 – 5 minutes before serving.

Meantime, if you cook the hamburger buns, after the horizontal cut in half, lightly browned.




Cake for Father's Day


A beautiful elegant cake, perfect for Father's Day, but also for men's birthdays or other “male” circumstance. It can be done with any combination of cake – voutyrokremas prefer and in any size you serve, enough to have a rectangular shape. From


ingredients (for one cake 25 X 35 from. about – 14 with 16 servings)

1 dose sugar paste coating

1 cake 25 X 35 from. , covered with buttercream like e.g.. the chocolate cake with nutella

Coloring (depending on how you want to paint the cake)



Prepare cake, according to the recipe directions. By preparing decoration, keep it in the fridge.

From sugar paste, cut 120 g. and about the paint color you like for the bow and wipe. The rest keep it white or paint in any color you prefer for shirt.

pattern-gia-bearing anchors turta ---

Openings in sheet (Use icing to avoid sticking your sugar paste) the 120 g. and cut the ribbon (2 places the right – left and 1 central) and wipe (see the pattern). The wipe simply fold in half, with one nose a little more right than the other. The two halves of the bow fold in half and put a bit of paper towels in the patent to keep it inflated. Shrivel the sugar paste to the other side, so it looks like the wrinkled center of the bow tie. The glue in the center together with a little water or edible glue. Above wrap the central part of the bow.

Keep 200 g. about the rest of sugar paste and the remainder of the open sheet 40 X 60 from. about. Carefully put on the cake, to cover the entire. Lay on as best you can with your hands or with the special spatula. Cut with a sharp knife around as much excess.

Open sheet that kept the sugar paste and cut the pocket and collar. Wrap the collar to loose upright cylinder and bend angles outward. Set it in the center of one edge of the cake.

Also cut a strip, 2 X 45 from. about and stick in the center and along the cake, starting from the center of the collar. Right in the collar union stick and bow tie.

To the right (look like the cake) Stick the wipe and top pocket.

Finally cut six small circles (buttons) and make the center 2 holes with a toothpick. Distributes along the central strip.

Your cake is ready!


Chocolate cake with nutella

Chocolate cake with nutella
Chocolate cake with nutella Delicious cake for those who love chocolate and hazelnut praline. With rich chocolate cake with brown and fluffy Swiss buttercream can be delivered as is or coated with sugar paste! From
5.0 stars rate, from 7 people

Preparation time: 40 minutes and the time for cooling | Cooking: 55 minutes | Total time: 1 hour 35 minutes and the time for cooling
Recipe for: 12 servings

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

Materials for the cake recipe:
Flour: 315 g. (For every use)
Cocoa: 90 g.
Baikin powder: 2 1/2 teaspoons
Soda: 3/4 teaspoon
Salt: 1 teaspoon
Sunflower: 150 ml
Ζάχαρη : 400 g.
Vanilla: 2 teaspoons extract or 4 capsules vanillin
Eggs: 2 large and extra 1 yolk
Milk: 360 ml
Hot, possibility Coffee: 240 ml (filter or espresso)
Ingredients for the buttercream:
Egg whites egg: 150 ml (by 5 large eggs about)
Ζάχαρη : 250 g.
Butter: 450 g. (at room temperature)
Vanilla: 1 teaspoon extract
Hazelnut praline: 3/4 cup

For the cake:
1. Preheat oven to 175 degrees. Layer with a greaseproof paper pan 25CH35 cm. about (or equivalent capacity round).
2. Sift together the flour, Cocoa, Baking, baking soda and salt. Keep it aside.
3. Put in the mixer bowl sugar and sunflower oil and beat on medium-high speed 2 minutes. Add the eggs and the yolk (and continue beating) and vanilla.
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. Add with constant flow of coffee. When you add all, upload speed to medium-high and knock homogeneous mixture (not strike for more than 20 seconds).
5. Pour the dough in the pan that prepare and cook in the preheated oven for 45 - 50 minutes (Check with a knife whether baked).
7. Remove from the oven and leave on rack 15 minutes to drop the temperature of somewhat. Then remove from the pan and let cool completely.
For the buttercream:
1. Put into a fireproof dish egg whites with sugar. The hit bit with wire and then put over a pan with simmering water (bain marie). Beat then with the wire, until the temperature reaches 65 degrees. Download the pan from the heat and pour the egg mixture into the mixer bowl.
2. Beat with the component of the meringue to moderate - possible speed 8 - 9 minutes (bowl mixer will no longer feel hot to the touch). Remove the part of the meringue and put simple beater.
3. Shake the mixture at low speed, adding piece - piece of butter and vanilla end. When incorporated all the butter, upload speed in medium - possible and to strike 3 minutes. Stop hitting.
For synarmologisi:
1. Cut with knife, around the cake to flatten. Cut and the surface to become flat. Cut horizontally in half and place one piece on platter. Down the cake you put around, wax paper strips (to leave the platter clean when we cover the cake with buttercream)
2. You get from the buttercream 1/3 , add Praline. Stir gently to mix. Then spread on the cake you have on platter. On top put prosoi with the second piece of cake.
3. The rest cover buttercream cake around and above. Layer with a spatula as best you can. Remove ladocharta. If you want to serve as is or cover it with sugar paste.

Prepared in 17 June 2016 by Luise

Pork chops with butter and chives

steaks with butter


Wonderful, delicious, buttery steaks, with chives and lemon zest, cooked on the grill, They will not leave anyone indifferent.



Salt: 3 tablespoons (for marinating)

Pork stakes: 4 moderate (300 – 400 g. each one)

Butter: 2 tablespoons

chopped chives: 1 tablespoon

Lemon zest: half a lemon

Mustard: 1/2 teaspoon



Put in a large bowl 1,5 liter of water and dissolve into salt. Put the chops in bowl with saline, the cover and refrigerate for 1 time.

Mix the butter with chives, zest and mustard. Put them in refrigerator and to tighten.

Meanwhile switched charcoal, be slightly stachtosoun. Collect most (about 2/3) half grill and the rest spread the other half.

Remove the steaks from the marinade and dry with clean towel or paper towels. Bake the chops first in hand with many coals, browned well, about 3 minutes on each side. Then put them in hand with lower heat and cook for another 4 minutes on each side about.

Transfer the steaks to a platter and shared over the butter with chives. Cover with foil and allow to rest for 5 – 6 minutes. Remove the foil and serve.