Author Archives: Luise

Snap individually cake – cookies

Snap small cakes, to form biscuits, αρωματικά , rich in flavor with chopped candied fruit, prepared and cooked in less than half an hour! From



Flour: 225 g. (For every use)

Baking powder: 1 teaspoon

Salt: 1/2 teaspoon

cinnamon grated: 1/4 teaspoon

Allspice ground: 1/4 teaspoon

clove: 1/4 teaspoon

grated ginger: 1/4 teaspoon

Butter: 85 g. (cold from the refrigerator, cut cubes)

Brown sugar fine: 85 g. (if you do not thin, you can put the fat in the food processor and make a few turns)

Chopped candied fruit: 100 g.

Egg: 1 moderate

Milk: 2 tablespoons (you may need a little more)

Coarse brown sugar: little for sprinkling (optional)



Preheat oven to 200 degrees (resistors over – below). Lay a large baking tray with greaseproof paper baking.

Put in a bowl the flour, Baking, salt and spices. Stir to mix. Add the butter cut small cubes and rub with your hands until the mixture resembles wet sand.

Add the sugar and stir.

slightly Beat egg with milk and add to the mixture. Stir with a spoon to get wet all the flour. If it remains dry flour into the bowl, add another tablespoon milk. Finally, add the candied fruit and mix.

Take the mixture inflatable spoons and put them into the pan you prepared. will make 10 cupcakes.

Bake in the preheated oven for 14 – 16 minutes (your sweet will brown very slightly)

Remove the pan from the oven and spatula transfer cupcakes grate to cool.

Eaten lukewarm or at room temperature.

almond biscuits with jam

macaroon bites – biscuits wrapped with sesame (or whatever you prefer eg seed. poppy seeds, Pumpkin, pistachio etc.) and jam of your choice. From


ingredients (per 36 about cookies) :

grated almonds: 300 g.

Caster sugar: 250 g. and a little extra for sprinkling

Flour: 85 g. (For every use)

Salt: 1/2 teaspoon

Lemon zest: by 1 lemon (akeroto)

Honey: 1 tablespoon

almond extract: 1 teaspoon

Egg whites: 3 moderate eggs

Sesame seeds or other nuts: 1/2 about mug (if large should rub, but not too thin)

Jam: take as much (3 – 4 about teaspoons)



Stir almonds, icing, flour, salt and lemon zest in a bowl. Add the honey, extract and egg whites. Stir until you get a uniform, soft dough.

Wrap the dough into food film and refrigerate for at least 1 time.

Before you start building cookies, preheat the oven to 180 degrees and Lay 2 pans with baking parchment.

Remove the dough from the refrigerator and divide into 3 equal parts. Make every part string, 3 cm thickness of about. Roll laces in sesame, to wrap around. Cut each string in 12 equal disks.

Dip the sides that do not have sesame seeds in powdered sugar and biscuits in dish pans, leaving 2 – 3 from. apart.

Press with your thumb or the edge of a wooden ladle each biscuit center, to make a lakouvitsa. Fill the lakouvitsa dodger.

Bake cookies in the preheated oven for 18 – 20 minutes, get golden color. Remove from oven and allow to cool in the pan.



Cream with dulce de leche

Tasty and rich in flavor cream, with dulce de leche. From



Milk: 1 1/2 mug

Sour cream: 1 1/2 mug

Cornflour: 6 tablespoons

Salt: 1/2 teaspoon

Eggs: 3 only egg

Brown sugar: 1 tablespoon

Caramelized condensed milk: 1 tin (is ready to supermarket)



Put in saucepan milk, cream, cornflour, eggs, salt and sugar and slam, to mix.

Place the saucepan over medium heat and then stir until the cream thickens.

The downloading of the fire and go through fine sieve, pressing with a spoon or spatula, to pass throughout.

Finally add the dulce de leche and stir to mix well and cream a homogeneous.

Divide the cream into bowls, allow a few minutes to drop the temperature of, Closing the bowls well with plastic wrap and refrigerate to cool completely.

Pastes with dark chocolate

Delicious, fluffy, rich chocolate cakes. The recipe is for 20 – 24 pieces (depending on how wide you cut). From


Ingredients for syrup:

Ζάχαρη : 100 g.

Water: 100 g.

strong coffee: 2 tablespoons

Ingredients for the cake:

Ζάχαρη : 125 g.

Eggs: 4 moderate

Flour: 125 g. (For every use)

Cocoa: 1 tablespoon

Butter: 25 g. (melted) and a little extra for the pans

Ingredients for the chocolate ganache interior:

Sour cream: 400 ml

Glucose syrup: 50 ml

dark chocolate: 500 g. (70% cocoa)

Butter: 100 g. (at room temperature)

Materials for Chantilly:

Sour cream: 300 ml

Ζάχαρη : 3 tablespoons

Vanilla: 1/2 teaspoon extract or 1 vanillin

Materials for ganache coating:

bitter chocolate: 150 g. (70% cocoa)

Sour cream: 150 ml



For the syrup: put sugar in saucepan and add water. You put on the fire and stir until the sugar melts. Simmer 2 – 3 minutes. Remove from heat and add coffee. Stir and allow to cool.

For the cake: Butter 2 shallow pans, 20 X 30 from. about and Layer with greaseproof baking.

Preheat oven to 175 degrees.

Sift together the flour with the cocoa.

In ovenproof bowl, put the eggs with the sugar and whisk to mix. Then put the bowl over a pan with simmering water (attention the bowl does not touch water) and continue beating, until the mixture to foam and be almost tripled in volume, about 4 minutes.

Then pour the egg mixture to the mixer and beat until frothy and well cool, about 5 minutes. Stop hitting and add some – a little flour, incorporating in the mixture, stirring gently with a metal spoon. Finally add the melted butter and stir gently.

Divide the mixture into two pans have prepared, Lay the spread and the surface.

Bake in the preheated oven for 12 – 14 minutes.

Remove from oven to tilt on a rack. Remove the wax paper and allow to cool.

For the chocolate ganache: put the cream and glucose to pan to fire, to burn. Meanwhile break in pieces the chocolate and place in an ovenproof bowl. When the cream is hot, empty it over the chocolate. Allow a few minutes to melt a little chocolate and then stir the mixture becomes homogeneous. let other 10 – 15 minutes to fall further and add the butter temperature. Stir to mix. Before use stir again.

For the whipped cream: put all the ingredients in the mixer and beat until you get a firm whipped. The store in the refrigerator until you use.

For the ganache coating: break the chocolate into pieces and place in bowl. Heat the cream to burn and add to chocolate. Allow a few minutes to soften the chocolate and then stir to make the mixture homogeneous. Not drop its temperature before using.

For the assembly: minimum cut around the cake to become uniform. In bowl put a rectangle hoop in the size of the cake (done without hoop, but the hoop makes the process easier). Brush soak the cake with half the syrup. Above spread the chocolate ganache. Place the second cake and moisten with the remaining syrup. Above spread the whipped cream. Put the cake in the refrigerator 30 minutes to shake.

The pull and spread the ganache coating. Put it back in the fridge for 10 – 15 minutes to shake the coating. you take, remove the hoop and a large knife to cut the cake 20 or 24 pieces. The cut is cleaner if the knife is hot. This succeed diving for a while in hot water and then drying the blade with a clean towel. Among the cuts repeat the process.

Pastes refrigerated. Before serving, let the 15 – 20 minutes Ambient.


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.