Monthly Archives: April 2017

Homemade ice cream


Wonderful ice cream, the chewy texture and rich taste amazing match sweet cherry and accompanies all syrupy sweet! From



Milk: 600 ml

Sour cream: 600 ml (fat 35% )

Ζάχαρη : 180 g.

julep: 2 teaspoons



Milk hold 100 ml and the rest of you put together the cream and sugar in a saucepan. Put the pan into the fire, stirring occasionally, the sugar melts. In milk kept adding salep and stir to mix.

When the milk mixture in the pot burn, add milk with salep, stirring continuously. Continue stirring until the mixture boils. Then lower the heat and simmer the mixture, very stirring regularly to prevent sticking to the bottom, per 15 minutes.

Remove from heat and pour into clean bowl. Cover the bowl with food film, so, that abuts the film across the surface of the cream (so the cream will not make crust as it cools). Leave to cool the cream and then refrigerate for several hours (best overnight).

When the mixture cool thoroughly in the refrigerator, put it in ice cream maker and prepare ice cream. If you have no ice cream maker, put it in a bowl in the freezer and every half an hour remove and hit it with a whisk or hand mixer (Do this for at least 2 times).

Serve the ice cream itself, with sweet cherry and pistachio or as an accompaniment to a syrupy sweet (eg. julep, kantaifi etc.)

Tart taten (tarte tatin)

tart-center involved

A variant of the famous French Tart, with candied apples and crisp dough (instead of puff). Rich buttery caramel flavor. A slightly sweet whipped cream will make the pie cooler! From


ingredients (per 8 servings):

For the dough:

Flour: 175 g. (For every use)

cold butter: 100 g, cut cubes

Ζάχαρη : 25 g.

Salt: 1 pinch

Egg: 1 large

cold water: 1 tablespoon (15 ml)

For the filling:

Butter: 100 g.

Ζάχαρη : 170 g.

apples: about 10 moderate (golden delicious, granny smith etc.)

Whipped cream or ice cream: 1,5 mug (optional for accompanying)



For this recipe you will need a container that enters the eye and in the oven, 20 from. in diameter.

In a bowl put the flour, sugar and salt. Add the butter and rub with your fingers, to make the mixture as wet sand. Add water and egg and stir with a knife, until you get a compact dough. Make the dough tray, wrap in film and refrigerate to shake.

Meanwhile prepare the filling: Cut thin slices of butter and spread all over the bottom of the pot you use. Above scatters sugar, to cover all the butter.

Peel apples, cut them in half and remove the seeds. Dish apples, upright in the pot, as strimochta you together, to stay in place when you flip the cake.

Put the pan on the stove, over medium-low heat and cook, until the liquid has evaporated who make the apples and sauce caramelized taking a sweet honey – brown. Will get 30 minutes.

Preheat oven to 220 degrees Celsius.

Remove the dough from the refrigerator and lightly floured surface or between 2 ladocharta, open it to disc 20 from. Transfer the dough, or with a rolling pin, or with the help of wax paper and carefully place it over the apples. With a spatula or knife, push around the dough downwardly, , to completely cover the apples. With fork puncture the entire surface.

Put the cake in the oven and bake for 25 minutes (You will get a nice, golden color). Remove from the oven and let it cool 5 – 6 minutes. Place over a bowl and carefully because it burns, turn it upside down.

Serve warm or at room temperature, together with whipped cream or ice cream.