Monthly Archives: May 2017

Nuts with almonds, apricots and kranmperis

Delicious, crunchy, rich taste sweet biscuits, almonds, dried apricots and kranmperis. From


ingredients (per 48 some pieces):

Flour: 290 g. (For every use)

Ζάχαρη : 200 g.

Baking powder: 1 1/2 teaspoon

Salt: 1/2 teaspoon

Almonds: 140 g. (poplar, bluntly)

dried apricots: 130 g. cut pieces

dried kranmperis: 65 g.

Eggs: 2 big whole and 1 extra white

Vanilla: 1 teaspoon extract



Preheat oven to 165 degrees Celsius. Lay a large with greaseproof baking oven dish.

Put in a bowl the flour, Baking, salt and sugar and stir. Add the almonds, apricots and kranmperis and stir again.

In another bowl put the eggs, the egg and vanilla and beat. The add to the flour mixture. Stir with spoon, To mix the materials. Once all the flour moistened, stop shuffling.

Divide the mixture in the middle. Place each half lightly floured surface and a lightly floured hands giving rectangular shape, 25 X 5 cm.

put the 2 the rectangular pan you prepared, spaced apart and bake for 40 minutes.

Remove the pan from the oven and carefully (better use spatula) remove the loaf from the pan and leave on rack to cool for at least 10 minutes. The stove lit to let 165 degrees.

With serrated knife cut the loaf into slices 1 about cm. Dish of biscuits in the pan, with the cut side down and xanapsinete for 8 minutes.

Remove from the oven, transfer to wire rack and allow to cool completely. The store in an airtight vessel. withstand about 3 weeks.

Garlic potato

Superiority, light in texture and delicious garlic potato. It is easily and relatively quickly and match all the fish, fried vegetables, but also as a starter for meat. From



Potatoes: 300 g. (peeled and cut in cubes 2 cm)

Garlic: 3 cloves, cut too fine, as a slurry or past to press garlic

Lemon: 1/2 moderate, only juice

Of toast: 3 slices, without the crust

Hot water: 90 ml

Salt, pepper: as you like

Ελαιόλαδο : 1/4 cup

Yogurt: 1/4 cup



Put the potatoes in a pan of water to the covers and put them to boil, until soft and punctured with a fork easily.

So be prepared potatoes, put the lemon juice and garlic in a bowl, stir and leave until needed.

Place in medium bowl bread, 1/2 teaspoon salt and hot water. with fork, working the mixture, becoming pasty.

When the potatoes boil, drain. To go through the potato press or crush the special spoon. Put the mashed potatoes in the bowl with the paste of bread and add the lemon with garlic, olive oil and yogurt. Stir the mixture well, homogeneous. Try it and add salt and pepper. If it is too stiff add a little more water (1 – 2 tablespoons)


Rolls of Chelsey

Delicious, fluffy, caramelized sweet buns, stuffed with raisins and brown sugar, perfect for breakfast, Coffee, tea. From

ingredients (per 12 buns):

For the dough:

Milk: 175 ml

Eggs: 1 medium at room temperature

Flour: 450 g. possible buns

Salt: 6 g.

Brown sugar: 40 g.

Dry yeast: 7 g. (1 sachet)

For the filling:

Butter: 50 g, melted, but not hot

Brown sugar: 75 g.

raisins: 150 g. (mixture with black, blonde, sultanas)

For coating:

Milk: 3 tablespoons

Ζάχαρη : 3 tablespoons

Honey: 3 tablespoons

Butter: 10 g.

Salt: 1 pinch



Put the butter and milk to the dough in pan and place over low heat. then stir, until butter melts. Remove from heat and allow to become lukewarm. slightly Beat egg and add to the mixture of milk. Stir to mix.

In a bowl put the flour, sugar and salt and mix. Above drop the yeast and re-mix. Make a puddle in the center and pour the mixture there of milk. Stir to combine the ingredients and get dough.

Pour the dough in lightly floured counter and knead until elastic, about 10 minutes. Return the dough to the bowl, close well with plastic film and left at room temperature to rise until doubled in volume, about 1 time.

Grease a baking pan 20 X 25 from. about.

Uncover the dough and press with your hand to deflate. The empty lightly floured surface and open in a rectangular sheet, 20 45 from. about. Brush, Butter well the entire surface with melted butter filling;. On top sprinkle the brown sugar and raisins end.

Wrap the dough in role, starting from the long side (that will take a role 45 from. length). With serrated knife cut the roll in 12 equal pieces. Dish tracks the cut sides up and down, the griddle, equally spaced.

Cover the pan and leave at room temperature to rise to 40 minutes.

Meanwhile preheat the oven to 200 degrees .

When the buns rise, to uncover and bake for 24 minutes. While preparing baked coating: put all the ingredients in a saucepan and place over medium heat. Then stir until the sugar melts. The download from heat (do not let it boil)

When the bread baked removing the pan from the oven and brushing pass over the surface with the coating. Returns the pan in the oven for another 5 minutes.

Xanavgazete the pan from the oven and leave on rack 5 minutes to slightly drop the temperature. Carefully remove (all together) buns from the pan and allow the grill to cool completely. When cool, the split between them.

butter biscuits with almonds


Opulent taste cookies, with butter, almond and brandy. Eaten pleasant all year, but very fit to winter holidays. From


ingredients (per 26 about cookies):

almond slivers: 125 g. and 10 g. decoration

Butter: 125 g. at room temperature

Ζάχαρη : 185 g.

Cognac or brandy: 2 tablespoons (30 ml)

Milk: 2 tablespoons (30 ml)

Flour: 200 g. (For every use)

Cornflour: 25 g.

Caster sugar: little for sprinkling



keep 10 g. almonds for decoration and rest place in a large frying pan over low heat. lightly roasted almonds, stirring continuously, begin to change color and smell beautiful. The download from heat and pour on a platter to cool. Put a few – few in food processor or food processor and beat, to rub, but not to become like flour, be slightly thicker to give texture to the cookies.

In a bowl or blender place the butter and beat with a whisk or hand mixer fluffy, gradually adding sugar, alternating with brandy and then milk.

Stop beating and stirring gently with a spatula or wooden spoon, add grated almonds. When incorporated add the flour, always stirring gently and finally the corn flour. You will get a soft dough.

Cover the bowl with plastic wrap and refrigerate for half an hour.

Meanwhile preheat oven to 160 degrees and Lay 2 large baking trays with greaseproof paper baking.

When the half-hour passed, remove the dough from the refrigerator. Take a spoon and make dough ball, press it gently between your hands to slightly widen and put it in the pan. Continue until all the dough is finished. Will be approximately 26 cookies. At least let the pan 2 from. distance between the cookie because it will stretch out cooking.

Bake the cookies for 20 some minutes in a preheated oven (They will look slightly uncooked on the face, They will not pick color). Take them out and leave them in the pans to just drop their temperature and to tighten somewhat. Then pull carefully on a rack to cool completely. When completely cold, sprinkle with powdered sugar and store in an airtight box.

strawberry mousse


A beautiful, lighthearted, cool, but a little … drunk with sweet cake, mousse with fresh strawberries and jelly liquor for coating. From


Ingredients for the cake:

Ζάχαρη : 65 g.

Eggs: 2 moderate

Flour: 65 g. (sifted)

Butter: 15 g. (melted, but not hot)

strawberry liqueur: 50 ml

Ingredients for the mousse:

Gelatine: 2 tablespoons powdered

Water (for gelatine): 50 ml

Strawberries: 400 g. and 2 – 3 extra for decorating

Ζάχαρη : 190 g.

Water (for the syrup): 45 ml

Glucose syrup: 20 ml

Egg whites: 3 moderate

Sour cream: 150 ml (at least 35% fat)


Materials for coating:

Gelatine: 2 teaspoons

Water: 20 ml

strawberry liqueur: 150 ml



Initially make cake: Butter and Lay wax paper with a griddle 23 from. Preheat oven to 180 degrees.

Put the eggs and sugar in a bowl that can withstand the heat and beat with a whisk to mix. After you put the bowl over simmering water (the bowl does not touch water) and hit the wire, until the mixture can be tripled in volume. Downloading bowl of boiling water and put it in the mixer with the enhancement of meringue. The beat on high speed for 4 minutes (will become as soft meringue). Add the sifted flour and very gently so as not to deflate the mixture, with spatula, the fold in the dough. Finally add the melted butter and stir gently again.

Pour the dough in the pan you prepared and bake in the preheated oven for 12 – 15 minutes. Unplug it and turn it upside down on a rack to cool. Remove the wax paper and.

Then prepare the mousse: Put water to gelatin in small bowl and add gelatine. Stir and leave to rise. Keep some strawberries for decoration and the other put them in a blender and make puree. Pass the puree by fine strainer or putting on fine muslin and squeeze to get as much as possible fruit pulp. From this you get 1/3 and about the heat. When they are warm enough, Remove from heat and add the soaked gelatine. Stir to melt the gelatin and then returns the pulp with the gelatin in cold fruit pulp kept. Stir to mix and allow to cool (but not thick).

Meanwhile prepare the Italian meringue for mousse: put sugar, water and corn syrup in a saucepan and put on fire. Stir to melt the sugar and let the syrup boil. When it starts to boil, put the egg whites in the mixer with the enhancement of meringue and beat. Check the syrup pastry thermometer when reached 122 degrees, download it from the fire. With care and a steady stream, add to the egg, without stopping the blow. When you add all the syrup, continue beating, until the temperature drops of meringue and not feel hot in the mixer bowl when you touch it with your hands. Stop hitting.

Stir in the strawberry puree meringue you prepared and stir gently to mix the meringue.

Beat the cream to foam and thicken (stage soft noses). And to add that the mousse and stir gently.

Begin assembly of fresh: Place the cake on a platter and put around a hoop 23 from. By brush pass over the cake with 50 ml strawberry liqueur. On top pour the mousse and well Lay the surface. Cover and refrigerate for at least tighten 1 time.

Finally prepare coating: put a bowl of water, and gelatine and leave to rise. Put the liqueur and sugar in a saucepan and put on fire. Stir to melt the sugar. When the mixture is hot add gelatin and mix melted. Remove from heat and allow to cool completely (but not set). When it is cold, dip strawberries kept in the mixture to polish the remaining mixture over pour sweet. Combine and strawberries, Cover and put it back in the refrigerator for at least 4 hours.

Before serving, remove the hoop, either by passing the first round with torch, either xekollontas with care from the mousse with a thin knife.


Sweet rolls with jam


fluffy, delicious buns, stuffed with jam and candied, perfect for breakfast! From


ingredients (per 12 buns):

Flour: 450 g. (possible buns)

Salt: 6 g.

Ζάχαρη : 45 g.

Butter: 50 g. (cold, the refrigerator, cut cubes)

Dry yeast: 7 g. (1 sachet)

Eggs: 1 moderate, at room temperature

Milk: 225 ml lukewarm

For filling and garnish:

Jam: 5 tablespoons (jam or raspberry, if fruit pieces, go to the blender)

Icing: 250 g (simple, with powdered sugar paste and water or diluted with water)



Mix in bowl, flour with sugar and salt . Add the butter and rub the mixture with your hands become like wet sand. On top pour the yeast and stir the mixture. Make a puddle in the center and add the egg and milk. Mix with a fork to join the materials, and then pour the dough onto lightly floured counter and knead for 10 minutes.

Put the dough back in the bowl, cover the well with a food wrap and let to the particle temperature to rise until doubled in volume, about 1 time.

Lay a baking tray with baking paper.

Press the dough with your hands to deflate. Empty it lightly floured work surface and a little, become ball. The split in 12 equal parts (if you want the bread to be very evenly, weigh the dough, do the division and split with the help of scales)

Shape each piece into long stick, 12 from. approximately along. Dish buns in the pan you prepared, in the distance 2,5 from. about each other. The cover film or put into a large bag (attention to not touch the dough on the plastic because of risk to deflate) and let it rise again to room temperature 45 minutes.

Preheat oven to 220 degrees Celsius.

Bake buns 14 minutes (will get nice golden brown color). Remove from the oven. Carefully remove the bread from the pan and place on a rack to cool completely (buns should have risen and touching each other). When cool the split with caution.

Put the jam into pastry bag or other piping bag with a medium round tip and fill it with buns, making two holes in the sides. Then dip the icing on top of each bread and place on a platter.