Monthly Archives: December 2016

Truffles with cherry


chocolate truffles – surprise, cherry and cognac. Small, drunken bites, perfect for festive treat! From


ingredients (per 70 some pieces) :

Butter: 340 g. (1 1/2 mug)

Ζάχαρη : 600 g. (3 mugs)

Cocoa: 180 g. (1 1/2 mug)

Eggs: 6 large

almond extract: 1/2 teaspoon

Flour: 190 g. ( 1 1/2 mug)

Brandy: 1/2 mug

Sweetened milk: 1/4 cup

maraschino cherries: 70 songs about

Truffle chocolate: as much need for decoration



The night before, Drain the maraschino cherries from the liquid and leave in a colander to drain overnight.

The day preheat the oven to 175 degrees. Butter and Layer with greaseproof baking a rectangular pan 22 X 32 from. about.

Melt over low heat butter. When melted pour in large bowl. Add the sugar and stir with a whisk to melt as much as possible. Add the cocoa and stir to dissolve. Then add the extract and eggs. when incorporated, add the flour all at once and stir just to mix.

Pour the dough into the pan you prepared and bake in the preheated oven for 30 – 35 minutes (the edges will begin to move away from the pan and the center will be slightly underdone).

Allow the cake to cool completely. When it is cold, Remove from the pan and cut pieces into the mixer bowl. Put the mixer to work (do not use the accessory of meringue, but the most dilute beater) until the cake crumbs. Add brandy and condensed milk and beat until mixture resembles firm dough.

Take spoonfuls of the dough, the drapery in your palm. put a cherry in the center and close, making it. Roll the truffles in truffle and place on a platter. Continue with remaining dough.

The truffles stand firmly closed in bowl, per 5 – 6 days in the refrigerator.

Chicken soup with vegetables and rice


Tasty, luxuriant, energizing chicken soup with vegetables and rice, ideal for cold winter days! From



chicken broth: 1,5 liter

Thyme: 1/2 teaspoon dry or 1,5 tablespoon fresh chopped

Daphne: 2 leaves

Ελαιόλαδο : 1 tablespoon

chicken fillet: 500 g. about, of chest

Salt, pepper: as you like

Onion: 1 moderate, finely chopped

Carrots: 2 moderate, cut thin slices

Celery: 1 branch cut washers

Rice: 1 1/2 mug (better long grain)

parsley: 2 tablespoons, chopped



Put the broth, together with the thyme and bay leaf to boil. When boil, reduce heat, barely simmering.

Meanwhile salt and pepper chicken. Heat the olive oil in a saucepan and brown the fillet of chicken. When browned around, unplug it and carry it into dish. Add to the pan the onion and 1/2 teaspoon salt and wilt over medium heat, stirring regularly 5 minutes.

Add the pot of hot broth, the carrot, celery and chicken juices along with those found on the plate. Cover the pot and simmer for 15 minutes, boil chest.

Remove the chicken breasts on a cutting board and carefully cut pieces.

Stir the pot rice, Increase heat and boil until soft rice, other 10 minutes.

Remove from heat, remove bay leaf, add the chopped chicken and parsley. Altopipero to try and serve the soup too hot.


Sweet bread with honey



Delicious, rich, bread flavored with brown sugar and honey, perfect for festive mornings. From



Almonds: 100 g. coarsely

sultanas: 100 g.

Salt: 1/4 teaspoon

dry ginger: 1 teaspoon

Nutmeg: 1/4 teaspoon

Cinnamon: 1 teaspoon

clove: 1/4 teaspoon

Anise: 1/2 teaspoon (optionally)

Orange zest: by 1 orange

Baking powder: 1 tablespoon

Water: 1 mug

Brown sugar: 60 g.

Honey: 200 g.

Butter: 30 g. (melted)

Egg: 1 large, bob

Cognac or brandy: 1/4 cup

Flour bun: 180 g.

Wholemeal: 180 g.



Preheat oven to 200 degrees. Butter and flour an oblong cake tin.

In a large bowl mix almonds, raisins, salt, ginger, nutmeg, cinnamon, anise, zest, cloves and baking powder. Keep it aside.

Put the water to boil and add the honey and sugar. Stir to melt. Remove from heat and let it just drop the temperature (5 minutes). Add butter, egg and brandy and stir. Pour the liquid mixture in the bowl with the spices and stir.

Add to bowl and flour and stir just to mix. Pour the mixture into the form that prepare and cook in the preheated oven for 10 minutes. Subsequently lowering the temperature at 180 degrees and bake for another 30 – 35 minutes (experience with a stick if it comes out dry).

Remove from the oven, let 5 – 10 minutes to drop the temperature and then the xeformarete. Leave it on a rack to cool completely.

Cookies with chocolate and almonds


Wonderfully, butter, rich biscuits with chocolate and crunchy almonds. Really melt in the mouth! From



Flour: 200 g. ( For every use)

Cornflour: 20 g.

grated almond: 60 g.

Salt: 1/2 teaspoon

Butter: 145 g. at room temperature

Ελαιόλαδο : 3 tablespoons

Caster sugar: 90 g.

Egg: 1 large, only the yolk

almond extract: 1/2 teaspoon (optionally)

Chocolate: 60 g. chopped (60 – 70 % cocoa)

Almonds: 1/2 mug, raw with paring, moderate cut



Sift together the flour with the cornflour. Add salt and ground almonds and mix. Keep it aside.

Beat butter in mixer, at medium speed, fluffy. Without stopping the blow, pour a steady stream of olive oil.

when mixed, add the icing and then the yolk and almond extract.

Reduce the speed to more slow and add the flour and finally the chocolate.

On lightly floured surface pour the dough and make it roll (1 big or 2 smaller) thickness 3,5 from. about.

Spread the crushed almonds on the surface you work the dough and roll rolls over them, pressing lightly sticking almonds Dough.

Wrap the rolls in plastic wrap and carefully refrigerate. Allow the dough to shake well, at least 2 hours, best overnight. If you hurry, put it in the freezer for 40 minutes.

When you bake cookies, preheat the oven to 205 degrees. Lay 2 pans with baking parchment.

Remove the dough from the refrigerator, to unwind and with a sharp knife cut into slices, 5 – 7 mm thick. Place biscuits on baking trays you prepared, in the distance 2 from. about each other.

Bake cookies (a baking every time) slightly above the middle of the oven for 8 – 9 minutes, just start to brown around.

Remove the pans from the oven and let 2 – 3 within minutes biscuits, to just drop the temperature and stabilize. Take them out carefully and leave them on a rack to cool completely. Keep them in an airtight box. withstand at least 4 days.

Chocolate cake with chocolate buttercream


Chocolate temptation this cake with dark chocolate cake, white chocolate buttercream and ganache chocolate also! From


Ingredients for the cake:

Milk: 220 ml

Cider vinegar: 1 tablespoon

Butter: 165 g. at room temperature

Brown sugar: 330 g.

Eggs: 3 large

Flour: 260 g. (For every use)

Baking powder: 1 teaspoon

Soda: 1 teaspoon

Salt: 1/2 teaspoon

Cocoa: 70 g.

Materials for ganache:

Sour cream: 275 ml (at least 30% fat)

Chocolate Couverture: 350 gr., broken pieces

Glucose syrup: 1 tablespoon

Ingredients for the buttercream:

Caster sugar: 400 g.

Butter: 200 g. (at room temperature)

white chocolate: 175 g. melted in bain-marie

Sour cream: 3 tablespoons

Materials for decorating:

chocolate drops: 100 g, dark and white halves – half (optionally)



Initially make the cake:

Preheat oven to 180 degrees. Butter and Lay on baking paper on the base and around, a pan of 20 from. about.

Add the vinegar to the milk, stir and let stand until needed.

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

Beat in mixer the butter with the sugar to become fluffy. Add a – a eggs. End, lowering the mixer speed and add the flour, alternately with milk, beginning and ending with flour. Do parachtypisete mixture.

Pour the dough in the pan you prepared and straighten surface. Bake in the oven for 1 hour 10 minutes (check in 50 minute stick or toothpick and if it is not cooked continue cooking for 10 minutes – check again if needed bake for another 10 minutes).

Remove the cake from the oven and let it cool for a few minutes in the pan. Then remove from the pan, remove the wax paper and leave on rack to cool completely.

Prepare the ganache:

Put the cream and glucose in a saucepan and put on fire. Stir to dissolve the glucose and allow to burn the mixture. Be careful not to boil. Once hot, The download from heat and add the chocolate. leave 2 – 3 minutes and then stir the mixture,until completely melted chocolate and homogeneous. The empty into clean bowl and allow to come to room temperature.

Prepare the buttercream:

Melt the white chocolate in a bain marie and leave little to drop the temperature of.

Beat together the butter and icing, be fluffy. Add the melted chocolate and cream and when integrated stop hitting. Keep covered until the buttercream to use.

Do synarmologisi:

Cut the cake with a long knife, horizontally 3 equal disks. Place the first platter. Cut strips of wax paper and place in serving dish, around the cake, such that a portion of the wax paper is below the cake and the remaining around it (so you will decorate the cake, without soiling the platter)

spread 1/4 the voutyrokremas over the cake tray. On top put the second disk of cake. spread 1/4 the voutyrokremas and top put the third disc. With buttercream stayed cover the cake on top and around.

Put the cake in the fridge to tighten the buttercream, and you can easily cover it with ganache, 30 minutes. Remove from the refrigerator and add the ganache on the first surface and then and around the spatula (if the ganache is very soft, not drop more the temperature before the spread, if it is too tight, the little heat or microwave either MAIN marie).

If you sprinkle the surface with chocolate drops. Carefully remove the strips of wax paper.




Pork steak barbecue


Easy recipe for pork chops, tasty and juicy with barbecue sauce. Made quickly in the pan and is delicious. From


Materials for the steaks:

Pork stakes: 4 bone

Salt: 1/2 mug

Ελαιόλαδο : 2 tablespoons

Materials for the spice mixture:

Paprika: 1 tablespoon

Brown sugar: 1/2 tablespoon

ground coriander: 2 teaspoons

ground cumin: 2 teaspoons

Pepper: 1 teaspoon

Ingredients for the sauce:

Ketchup: 1/2 mug

molasses: 1 tablespoon

Onion: 1 small, grated on fine grater

Mustard: 2 tablespoons

Worcestershire sauce: 2 tablespoons

Apple Cider Vinegar: 1 tablespoon

Brown sugar: 1 tablespoon



Put in a large bowl 2 liters of water and pour into the 1/2 salt mug. Stir to dissolve the salt and add the steaks. Cover and leave in the water for half an hour (better in the refrigerator, especially if it is summer).

Meantime, preparing the mixture of spices, mixing in bowl, all ingredients together.

Also, prepare the sauce, stir all ingredients together. The cover and hold it for later.

After half an hour, remove the steaks from the water and dry them thoroughly with plenty of paper towels. Triturated with the mixture of spices, around meat and shake gently to drop what is not stuck up.

Put in large pan olive oil and put in the fire. When the oil starts to fuming, add the steaks. Let them oithoun over medium-high heat, until browned well and at some points just begin to turn brown ( 6 – 8 minutes). The turn to cook the same way and on the other.

when ready, Remove from the pan and coat with a spoonful of sauce on each.

Serve immediately, with the remaining sauce separately.