Monthly Archives: January 2017

Cake with condensed milk


Easy, simple cake, with the special taste of sweetened milk. Fits with coffee, milk, tea and they love children and adults. From



Butter: 225 g. (one cup at room temperature) and a little extra for the form

Flour: 200 g. ( 1 and 1/3 cup all purpose)

Baking powder: 3/4 teaspoon

Ζάχαρη : 100 g. (1/2 mug)

Salt: 1/2 teaspoon

Vanilla: 1 teaspoon extract or 2 vanillin

Sweetened milk: 240 g. (3/4 cup)

Eggs: 3 large



Preheat oven to 165 degrees. well Butter an oblong cake tin.

Sift together the flour and baking.

Beat eggs slightly. Keep it aside.

Put in the mixer the butter and sugar and beat until fluffy well. Add the condensed milk and beat to incorporate. Reduce speed and add the flour. when incorporated, add eggs, salt and vanilla. Once integrated stop hitting.

Pour the batter into the cake tin and put the cake baked for 1 about time (the surface will become dark brown). Check with a stick if it is cooked. If the stick is not clean out, cook for 5 minutes and check again.

When the cake is ready, Remove from the oven and leave on a rack to cool completely before xeformarete.

Meatballs oven italian


Nostimatata meatballs oven, with Italian character,easy and without the fuss of frying. From



Veal, lean meat: 750 g.

pork mince: 250 g.

Breadcrumbs: 1 1/2 mug

Salt: 1/2 teaspoon

Pepper: 1/4 teaspoon

Garlic: 2 ground cloves

Dehydrated onion: 1/2 teaspoon

dry oregano: 1/2 teaspoon

grated pecorino: 1/2 mug (or other hard, salty cheese)

grated parmesan cheese: 1/2 mug (or other mature hard cheese)

finely chopped parsley: 2 tablespoons

Eggs: 2 large

Dry red wine: 3/4 cup

Water: 3/4 cup

Ελαιόλαδο : 1/4 cup



Preheat oven to 205 degrees. Lay a baking tray with baking parchment.

Combine all remaining ingredients, other than olive oil, a bowl and knead to mix (do not parazymosete).

Taking pieces from the meat mixture and shape into meatballs, a large walnut size. The dish on baking sheet and brush the pass with olive oil.

Bake the meatballs in the oven 25 – 30 minutes.

Serve meatballs as such or to the boil 10 – 15 minutes in tomato sauce to serve with pasta.



Nougat with honey


crispy, delicious, flavored nougat with roasted sesame and pure honey. From



Sesame: 1 3/4 cup

Honey: 3/4 cup

Salt: 1/4 teaspoon

Soft margarine: a little for spread



You will need a baking tray for this recipe 20 X 25 from. about, foil and pastry thermometer.

Preheat oven to 175 degrees. Spread the sesame seeds in an oven pan and put it in the preheated oven. Bake for 10 minutes, stirring 3 – 4 times during baking. Take the sesame seeds out of the oven and pour it into a bowl.

Line the pan with 2 foil sheets, which you leave left over outside the pan. Smear the top sheet with margarine.

Put the honey in a saucepan and put it on the fire. Simmer for 4 – 5 minutes, until its temperature reaches 150 – 154 degrees (temperature is important: if it is less than 150 the crayon will be soft, if it is over 155, the honey will be bitter) Once it reaches this temperature, The download from heat and add salt and sesame. Stir to cover the whole of sesame honey and pour in the pan you prepared. Spread a silicone spatula with a little margarine and Lay as best you can the mixture into the pan. Drop the temperature of, so do not bust, but the mixture should still be pliable with lightly oiled hands, place it as best you can in the pan.

Allow the crayon to cool enough, about 20 minutes (do not let it completely cool because you can not easily quit) and with the help of aluminum left over, Remove from the pan. Put it on a cutting board and remove the foil. Cut it into pieces with a sharp knife. Allow to cool completely and store in an airtight container.

Withstands room temperature for 1 about a month. If the weather is very hot, it is better to store it in the refrigerator so that it does not soften.

Syrup with figs and walnuts

fig syrup nut

prototypes, delicious, aromatic syrup rolls stuffed with dried figs and nuts. They are made with olive oil and lightly siropiasmena with orange syrup. From


ingredients (per 48 pieces )

For the syrup:

Ζάχαρη : 1/2 mug (100 gr.)

Water: 4 tablespoons (60 gr.)

Honey: 4 tablespoons

Orange: 4 tablespoons juice and peel of half (only the orange part)

For the filling:

dried figs: 500 g. (remove the hard edge of the stem and chontrokovete)

Water: 1 1/2 mug

Ζάχαρη : 1 mug (200 gr.)

Orange zest: by 1 orange

Cinnamon: 1/2 teaspoon

Walnuts: 1 mug, lightly toasted and crushed

Brandy: 2 tablespoons

For the sheet:

Baklava's Pastry sheet: 450 – 500 g. (total 12 leaves)

Ελαιόλαδο : 1/2 mug



Put in saucepan all the ingredients for the syrup and put into the fire. Stir to melt the sugar. When a boil, lower the heat and let it simmer for 3 – 4 minutes. The download from heat, remove the peel and pour the syrup into clean bowl. Hold it for later.

In saucepan that emptied, put dried figs, water, sugar, the zest and cinnamon and put the fire. Stir to melt the sugar. Let it boil, until the liquid to thicken and become like syrup, 5 – 8 minutes (the time depends on how it dried figs, soft figs want less time than the very hard). Download the mixture from the heat and let it cool. When it come to room temperature, put it in a food processor and grind to be like paste (put it in 3 – 4 doses to grind better). Put the paste in a bowl and add the brandy and walnuts. Stir homogeneous mixture.

The empty bag in coarse kitchen, best bag divided Long and close. When you fill the rolls, will trim the one corner of the bag to make a hole approximately 2 – 2,5 cm opening, so the bag can play the role of pastry piping bag.

Preheat oven to 190 degrees. Lay the large baking oven with baking greaseproof.

Open the sheets on a flat surface and keep it covered with towel to not dry. Apply a sheet countertop, with the long side facing you. Brush, pass across the surface with olive oil. Above put second sheet, the pass with olive oil and put on a third card. Open the bag with the stuffing and pushing the empty one “cord” filling the long end of the leaves that are near you. Wrap the leaves in a tight roll and with a sharp knife, Cut the roll in 12 straight pieces. Put them in the pan. In the same way you do the rest 3 rolls.

Bake the rolls for about 25 minutes, To get a beautiful light brown color. Remove from the oven and spoon, pour the syrup, while still warm. Allow to cool in the pan. Withstand at room temperature 4 – 5 some days.