Monthly Archives: September 2017

Savory biscuits with anise

Delicious, crunchy, healthy, rich and fragrant biscuits with anise, wine and olive oil. Easily and fit with cheese, soups, seafood, savory dips, pickles etc.. From



Dry yeast: 7 g. (1 sachet)

Lukewarm water: 60 ml (1/4 cup)

Flour: 240 g. about a little extra for kneading

Semolina: 240 g.

anise seeds: 25 g. (1/4 cup)

Sesame: 28 g. (3 tablespoons)

Pepper: 1/4 teaspoon

Salt: 1 teaspoon

Ελαιόλαδο : 150 ml (1/2 mug and 2 tablespoons extra)

Dry white wine: 60 ml (1/4 cup)

lukewarm water: 115 ml



in 60 ml lukewarm water add the yeast and stir to dissolve.

In a bowl put the flour, semolina, anise, sesame, salt and pepper and stir well. Make a puddle in the center and add the olive oil. Rub with your hands olive oil and flour, get wet all over. Then add the yeast, wine and 115 ml lukewarm water. Mix and knead for 3 – 4 minutes. Cover the dough and let it rest for 15 minutes. Knead again the dough 5 minutes. Make the ball and put it in a lightly greased bowl. The cover with lightly oiled plastic film and leave in warm place to rise, until doubled in volume, About an hour.

Press the dough to deflate and divide into 3 equal parts. With these do oblong loaf, length 30 of about. Put them in a large pan, lined with greaseproof paper baking, leaving about 5 from. apart.

With special pastry cutter or sharp knife, Cut the loaf into slices 2 – 2,5 from. thickness. Cover with oiled film and leave in a warm place to rise for 40 – 50 minutes.

Preheat oven to 240 degrees.

Uncover the loaf and bake for 20 minutes (They will get golden color).

Remove from the oven. Downloading the oven temperature to 80 degrees.

Once you can catch without going bust, divide the loaves into rusks. Spread the biscuits in the pan with the broad surfaces horizontal and put it back in the oven. Bake for about 70 minutes, turning upside down, least once. When the nuts get completely dry and golden color, Remove from the oven. Dish nuts on a rack to cool completely. The store in an airtight vessel. withstand about 20 days.

Lentils with pumpkin

original, delicious, aromatic and very nutritious recipe with lentils and pumpkin. fasting, vegetarian, Spice eastern Mediterranean. From



lentils wispy: 1 mug cleaned from stones and washed.

pumpkin: 500 gr., cleaned, peeled and sliced ​​cubes 1 from.

Ελαιόλαδο : 6 tablespoons

Balsamic vinegar: 2 tablespoons

Garlic: 1 clove chopped

ground coriander: 1/2 teaspoon

ground cumin: 1/3 teaspoon

Grated dry ginger: 1/4 teaspoon

cinnamon grated: 2 pinches

Mustard: 1 teaspoon

Parsley: 1/2 chopped cup

Onion: 1 small, cut thin slices

pumpkin: 1 tablespoon (Refined and slightly roasted)

Salt, pepper: as needed



Dissolve a teaspoon of salt in 1 liter of warm water and place the lentils. Leave them 1 hour soak.

Meanwhile mix the pumpkin with 1 tablespoon olive oil, 1/2 tablespoon vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the pumpkin in a nonstick frying pan, cover it with a lid and place over very low heat. Now and shake the pan to prevent sticking pumpkin. when softened, removing the cap to evaporate the moisture, and brown the pumpkin. When ready, the downloading of the fire.

When the lentils soak, drain.

in pot, heat 2 tablespoons olive oil and add the garlic, cilantro, cumin, ginger and cinnamon. Cook for 1 minute. Add 1 liter water and lentils, and turn up the heat boils the food. When a boil, turn down the heat, cover the pot and simmer until lentils are tender, but before opening and lasposoun. The download from heat and drain.

In a bowl mix the remaining olive oil with the remaining vinegar and mustard. Add the lentils, pumpkin, parsley and onion. Salt and pepper, stir and sprinkle the pumpkin.

Serve lukewarm.


Crisp polenta with dentolivano and garlic

Delicious, crispy polenta sticks with rosemary, garlic and olive oil, a recipe from our neighboring Italy. From



Ελαιόλαδο : 3 tablespoons and 1/4 cup extra

Garlic: 3 cloves, grated

rosemary: 1 tablespoon

Water: 4 mugs

Salt, pepper: as needed

Flour for polenta (corn flour): 1 mug


Lay a pan with waxed paper 20 X 25 about.

Place the 3 tablespoons olive oil in a pan and add the garlic. You put it over medium heat and cook, stirring, until it begins to change color (careful not to burn). The download from heat, add rosemary and keep it for later.

Put water in the pot and put it on the fire to boil. When you starts to boil add very low flow of polenta, stirring vigorously and then wire to prevent clotting. Cook stirring constantly, shake until the polenta enough, 10 minutes.

Downloading and adding the mixture of garlic – rosemary. Empty the pan you prepared. Lay the surface and allow to cool. Put the pan in the refrigerator for at least half an hour.

Remove the pan from the refrigerator and tilt the polenta onto the cutting board. Cut it into sticks, 1,5 X 5 from. about.

Turn on the grill as possible and put it underneath a large oven dish, burn for 10 minutes. The remove and sprinkle with 1/4 cup olive oil. Top dish of polenta pieces and place on the grill again. Bake until golden brown the polenta. Remove, trowel upside down the pieces and browned xanapsinete.

Remove from the grill, transfer to platter and serve hot.

Cake with chocolate and coffee

A great, rich cake with cake-like brownies and coffee-flavored buttercream. It is decorated with chocolate ganache and many chocolate snacks and chocolates. From

Ingredients for the cake:

Flour: 280 g. (For every use)

Baking powder: 2 and 1/4 teaspoons

Salt: 1 teaspoon

Cocoa: 80 g.

Hot, strong coffee: 300 ml

Butter: 275 g. at room temperature

Ζάχαρη : 465 g.

Eggs: 3 whole and 2 yolks (Keep the whites for buttercream)

Vanilla: 2 teaspoons extract or 4 vanillin

Yogurt: 240 g, at room temperature (simple, not strained)

Ingredients for the chocolate layer – espresso:

Milk Chocolate: 115 g.

Sour cream: 60 ml

Espresso: 15 ml

Vanilla: 1/4 teaspoon extract or 1/2 vanillin

Ingredients for the buttercream:

Instant coffee powder: 2 teaspoons

Vanilla: 2 teaspoons extract or 4 vanillin

Hot water: 1 teaspoon

Egg whites: 240 ml (about 8 eggs)

Ζάχαρη : 400 g.

Butter: 670 g. (at room temperature)

Ingredients for the chocolate ganache:

Chocolate Couverture: 200 g.

Sour cream: 200 ml

In addition to decoration:

chocolates, chocolate olives, snack with chocolate etc., depending on your taste



For the cake:

Preheat oven to 180 degrees. Butter and Layer with waxed paper, 2 tins 20 from. about.

Sift together the flour, salt and baking powder. Hold it for later.

Mix together the cocoa with hot water, melted cocoa and homogeneous mixture. Hold it for later.

Beat in mixer the butter with the sugar, until fluffy well, about 4 minutes. Add eggs one by one (wait to incorporate the last before starting the next) and finally the yolks. Add the cocoa mixture and vanilla and knock, Just to mix.

Reduce speed and add half flour. when incorporated, Add the yogurt and just incorporated, add the remaining flour. Stir to mix and this.

Divide the mixture in 2 you prepared tins and bake in the preheated oven for 35 minutes (try to stick or knife comes out clean if)

Remove the cake from oven and place in rack to cool 10 minutes. Then the tilt on a rack, remove the ladocharta and allow to cool completely.

For the chocolate mixture – espresso:

Cut the chocolate into pieces and put in a bowl that can withstand the heat.

Put the cream and the coffee pot and put on fire to burn well. Just boil, the downloading and pour over the chocolate. leave 2 – 3 minutes and then stir to melt the chocolate and smooth the mixture. Cover and refrigerate for at least 2 hours.

For the buttercream:

Dissolve the coffee and vanilla in hot water and keep for later.

Put the egg whites and sugar in an ovenproof bowl and place in a bain-marie. Stir with a whisk until you reach the 65 degrees Celsius. Pour the mixture into the mixer bowl and beat until the mixture is frothy and polish. Continue beating, until the temperature drops and not feel hot in the bowl when touched. Reduce speed and add the butter, piece – piece. Finally add the water dissolve coffee and vanilla.

For the assembly:

Cut each cake horizontally in half drive, so you 4 drives total. Place one disk platter or tourtiera (for there is no case to slide the cake from its place, before you put the cake in the center to spread a spoonful buttercream and top to put the cake). Spread on the 1/3 espresso chocolate mixture. Then spread the 1/6 about the voutyrokremas. Put on top the second disk keikkai spread another 1/3 the chocolate mixture – espresso.. Put the cake in the refrigerator 15 approx tighten the buttercream. Remove and Apply another 1/6 buttercream. Put cake tray, chocolate – espresso and again in the refrigerator 15 minutes. Finally put another layer of buttercream and the last cake tray. Refrigerate again.

Remove from the refrigerator and spread around on the surface of the cake a thin layer voutyrokremas and Lay trowel as best you can. To put it back in the refrigerator. When shake the buttercream, remove the cake from the refrigerator and spread the rest around votyrokrema and the surface. Straighten the buttercream. Put the cake back in the fridge to shake and prepare the ganache chocolate for coating.



For the chocolate ganache:

Break into pieces the chocolate and place in an ovenproof bowl. Heat the cream to burn and pour into the bowl with the chocolate. Leave a few minutes to soften the chocolate and then stir until smooth chocolate and the mixture is smooth. Allow the ganache to come to room temperature.

For decoration:

Remove the cake from the refrigerator. Put the chocolate ganache in pastry bag (if you can not use a spoon). Empty small amounts of chocolate around the cake so as to flowing laterally. After putting chocolate around, pour the rest at the center of the cake. Leave little to begin to stabilize and then decorated with chocolates and snacks choosing.

Kosari (Koshari)

A recipe from our neighboring Egypt, actual dietary dynamite! Vegetarian, with legumes, rice, pasta and oriental herbs! From


ingredients (for fried onions):

onions : 1 kilogram, peeled and cut slices

Salt: 2 teaspoons

Ελαιόλαδο : 1/2 mug

ingredients (for kosari):

Pasta (coral): 1 mug

Salt, pepper: as needed

Lentils: 1 mug

Garlic: 4 cloves chopped

cilantro: 1 1/2 teaspoon grated

Cumin: 1 teaspoon grated

Cinnamon: 3/4 teaspoon grated

Nutmeg: 1/4 teaspoon grated

hot paprika: 1/4 teaspoon

Tomato sauce: 2 mugs

cooked chickpeas: 2 mugs

Basmati rice: 1 mug

Vinegar: 1 tablespoon


chopped parsley: 3 tablespoons (optional)



Salted onions, stir and leave little time to draw their liquid. the dry. Put in pan or saucepan olive oil and heat over high heat. Add the onions and cook, stirring regularly, to get dark brown color. Take them out with a slotted spoon and place on absorbent paper. The oil holding it, You will use the course.

Put plenty of water into the pot to boil. Add 2 teaspoons salt and pasta and cook al dente. Strain, Rinse with cold water and place in bowl.

Put in pot 4 water and cups 1 teaspoon salt to boil. When you boil add the lentils and simmer until just tender, 17 minutes. Drain and keep.

Since the oil that kept, you put 2 tablespoons in pan, along with a clove of garlic, 1/2 teaspoon salt and 1/3 of the remaining spices and cook over moderate heat for 1 minute. Add the tomato sauce and chickpeas and simmer until sauce thickens, 10 minutes. Remove from the heat and keep warm.

Put the rice in a bowl and cover with water. Let 10 – 15 minutes then drain. Rinse with plenty of water, to leave as much as possible starch. drain.

Put the remaining oil from onions in pot, the remaining garlic, the remaining spices and cook for 2 minutes. Add the rice and cook, stirring, 3 minutes. Add 2 water and cups 1/2 teaspoon salt and allow to boil. Add the lentils, reduce heat and let simmer, until water is absorbed, about 12 minutes.

Remove from heat, add pasta, cover the pot and let 10 minutes “tie” The tastes.

Put the chickpeas with tomato again to fire, add vinegar, salt and pepper if needed and when boil, the downloading..

Pour the rice with lentils and pasta dish, above chickpeas and put end fried onions. If desired sprinkle with parsley.


tartar sauce (tartar sauce)

Wonderful and easy sauce with mayonnaise, pickles and herbs, perfect for fried fish fillets and seafood. From



Mayonnaise: 3 tablespoons

pickles: 2 – 3 small finely chopped

pickled capers: 1 teaspoon chopped

chopped dill: 1 teaspoon

finely chopped parsley: 1 tablespoon

Lemon squash: 1 teaspoon (or more if you like)

Salt: as you like



Mix all ingredients in bowl. Try if you add extra lemon and salt.

well close the bowl with food wrap and refrigerate for 1/2 – 1 time to tie the flavors.