Monthly Archives: July 2017

butter cookies with cornflakes

Easily, butter biscuits, with crunchy cornflakes and candied cherries. From


ingredients (per 36 some pieces):

Flour: 230 g. (For every use)

Baking powder: 2 teaspoons

Salt: a pinch

Butter: 125 g. (at room temperature)

Ζάχαρη : 110 g.

Vanilla: 1 teaspoon extract or 2 vanillin

Honey: 2 tablespoons

Egg: 1 large

Milk: 2 tablespoons

Cornflakes: 2 mugs (if large, break them into smaller pieces)

candied cherries: 18 about, cut in half



Preheat oven to 200 degrees. Lay 2 large oven trays with baking paper.

Sift together the flour, baking powder and salt. Keep it aside.

Beat with mixer, sugar with butter, fluffy well. Add the vanilla. Add the honey and egg and continue beating to incorporate.

Stop the mixer and add the 1/3 of flour. Stir gently with a spatula to mix. Add half the milk, it 1/3 flour, the remaining milk and finally the remaining flour, always stirring gently.

Put a bowl of cornflakes. Pour a spoonful of the mixture into the bowl and sprinkle with corn flakes (if it's too soft the dough put in a little refrigerator to shake). Carefully remove the cookie and put it into the pan you prepared. Press lightly on the center of the wafer half icing. Continue until all the dough is finished.

Bake the cookies in the oven 12 minutes, to get slightly golden color. Remove from the oven and when little drop the temperature, transfer with a spatula on a rack to cool completely.


Beans mullet with tomato

Easy, delicious recipe with flavors of the Eastern Mediterranean. rich, hearty and economical dish. Vegetarian recipe, appropriate and for the period of fasting. From



Dried beans mullet: 500 g.

Ελαιόλαδο : 1/4 cup

Onion: 1 medium chopped

Carrots: 2 moderate, cut slices or cubes

Garlic: 4 cloves, chopped

tomato paste: 1 tablespoon

Cinnamon: 1/2 teaspoon grated

Dry white wine: 1/2 mug

vegetable broth: 1 liter (4 mugs)

Water: 1 mug

mint: 2 tablespoons chopped

lemon juice: as you like

Salt, pepper: as needed



From the day you put a large bowl, 4 liters of water and add 4 tablespoons salt. Stir to dissolve the salt and add the beans. Let them soak overnight (at least 8 hours). The next, drain and rinse well.

In saucepan, heat the olive oil and add the onion and carrots. Cook over medium heat, stirring regularly, until soft, 5 – 6 minutes. Then add garlic, cinnamon, 1/2 teaspoon pepper and tomato paste and cook for 1 more minute. Add wine. Stir and when the wine has evaporated, add beans, broth and water.

Cover the pot and when the food starts boiling, lower the heat and let simmer, until well softened beans. Regularly check and if necessary add more water or broth.

When the beans are ready, add 2 tablespoons lemon juice and mint and stir. Try and add salt and pepper as needed if you want extra lemon juice.

Serve hot with toasted bread or Arab pies.


peinirli vegetarian

Wonderfully, vegetarian, summer pies, with eggplant, tomato and feta. From


Ingredients for the dough:

Flour: 460 g. (possible for bread)

Ζάχαρη : 2 teaspoons

Dry yeast: 1/2 teaspoon

Cold water: 1 1/2 mug (the refrigerator)

Ελαιόλαδο : 1 tablespoon

Salt: 1 1/2 teaspoon

For the filling:

Tomatoes: 1 tin (whole peeled)

Ελαιόλαδο : 4 tablespoons and a little extra for brushing

Eggplants: 1/2 kilogram (1 large flask or 2 little about), cut cubes hundredth

Red pepper: 1 chopped (best florina)

Salt, pepper: as you like

Garlic: 3 cloves crushed

Sweet chilli: 1 teaspoon

Smoked paprika: 1/2 teaspoon

fresh mint: 3 – 4 twigs, chopped (leaves only)

Slice: 160 g. about, grated



Mix the flour with the sugar and yeast. Add the water and stir until it gets wet all the flour. Cover and allow to rest 10 minutes. Add the salt and olive oil and knead lightly 3 – 4 minutes on greased bench. Make the ball and put it in a greased bowl. Cover well and refrigerate. Leave less 24 hours (to 3 days)

For the stuffing, heat the olive oil and add the eggplant ,pepper and 1/2 teaspoon salt. Cook over medium heat, stirring regularly, until they begin to brown the eggplant, 6 – 7 minutes.

Meanwhile, put the tomatoes, with their juice in a food processor and completely melt.

When the eggplants are ready, add garlic, the pepper and paprika and cook for 1/2 more minute. Add the tomato after boil, lowering the heat and is cooked until the liquid has evaporated and the mixture thickens.

Remove from the heat, add the mint, salt and pepper and allow to cool completely.

When do the peinirli, remove the dough from the refrigerator and press to deflate and divide into 6 parts ( about 130 g. each). Make each piece of dough ball and place on a greased baking tray, spaced . Cover with oiled food wrap and leave for 1 time.

Meantime, put in the middle of the oven a large shallow pan and preheat to 240 degrees. also cut 6 greaseproof baking pieces in size 15 X 35 from. about.

When you pass the 1 time, get a – a pieces of dough and place each on a greaseproof. Pressed to widen and pull with your hand, as to open into an oblong oval sheet. Divide the filling in 6 leaves, leaving around 1,5 from. uncovered dough. Above spread the slice. Turn the ends of each sheet facing up and turn the noses, so, to form a “cockle”. Brush the dough round with a little olive oil.

Put the cooked peinirli, with greaseproof paper, in the pan you baked (3 every time), until golden brown dough, about 15 – 18 minutes. Take them out on a platter and allow to drop the temperature. Eaten hot or at room temperature.

ice cream orange (without ice cream maker)

Original, easy, cool ice cream, with fresh orange juice, made without ice cream maker. From



Orange juice: 3/4 cup (better than freshly squeezed oranges)

Lemon squash: half a lemon

Orange zest: by 2 oranges

Salt: 1 pinch

Milk: 1 mug

Sweetened milk: 1 tin

Sour cream: 2 mugs

candied orange (peel) : 1/2 chopped cup (optional)



Stir in juice bowl, zest, salt and milk. Add the sweetened and stir to mix and to make the mixture homogeneous.

In another bowl beat cream to be whipped soft and add to the mixture of orange. Stir gently to mix.

Pour the mixture into the bowl, cover with food film (resting the mixture), Cover the bowl and place in the freezer until frozen.

Using orange peel, before the ice freezes completely, remove from the freezer, add the peel, stir to scatter into the ice cream, Cover and put it back in the freezer until completely frozen.

fluffy buns (dinner rolls)

Wonderfully, fluffy buns, with a very slight sweet taste, matching both savory, and in sweet dishes. Perfect for breakfast, marmalade or praline hazelnut, will thrill young and old. From


ingredients (per 15 buns):

Flour: 700 g. (For every use)

Dry yeast: 2 1/2 teaspoons

Salt: 2 teaspoons

Milk: 335 g. ( at room temperature)

Honey: 110 g.

Egg: 1 large (at room temperature)

Margarine: 45 g. (melted)

Butter: 35 g. (melted)


Egg: 1 small, beaten with 2 teaspoons tea water



Mix the flour with the salt and yeast.

Beat the egg lightly and add milk, together with the butter and margarine. Add the mixture of milk in the flour mix and knead by hand or mixer, until you get an elastic dough, about 10 minutes.

Make the dough ball and place in lightly greased bowl. Close well with food wrap and allow to rise, until doubled in volume, about 1 1/2 time (at room temperature).

Lay a griddle 30 X 40 from. approximately 2 foil sheets, so that the excess foil to the right and left out of the pan. The lubricate the bottom and around.

Press the dough to deflate and divide into 15 equal parts (88 g. about each). Take each piece, put it on the bench with your palm slightly convex, the toss and turn, pressing to get perfectly round shape. Dish buns in the pan you prepared at equal intervals.

Cover the pan with film and leave to rise until doubled in volume, 1 – 1 1/2 time.

Preheat oven to 175 degrees. Brush brush the buns with the egg coating and bake in oven 28 – 30 minutes, until they get beautiful ruby ​​color.

Remove the pan from the oven, let 10 minutes to calm down and then using the wax paper, Remove from the pan and leave on a rack to cool. Eaten lukewarm or at room temperature.

peach ice cream

Recipe for delicious, rich, delicious peach ice cream. Made with fresh peaches and need ice cream maker! From



Peaches: 3 large, mature

Lemon zest: half a lemon

Lemon juice: 1 teaspoon

Water: 1/4 mug;

Sweetened milk: 1 box

Fresh milk: 1 mug

Sour cream: 2 mugs



Wash and cut into small pieces peaches. Put them in a saucepan, together with the lemon juice, zest and water. Simmer, stirring occasionally, until softened completely and coagulate as jam. The download from heat and allow to cool completely.

When peaches cool put them in a blender and hit melt. If you pass the mashed fine sieve to keep any fibers or pieces of peel.

In bowl, Stir the puree with sugary and fresh milk.

In another bowl beat the cream over medium whipped.

Then add the whipped cream in a mixture of peach and stir gently to mix completely and homogeneous.

Pour the mixture of the ice cream into a container suitable for freezing. Cover the surface with a plastic film (resting the mixture), Cover and put in the freezer to freeze.