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Apple molasses

10 kilos apples
Boiling water

Apple molasses

Wash and coarsely chop 10 kilos of apples removing the stems and as many seeds as possible. Put in a large pot and add water up to the middle of the pot. Boil for a long time until the apples are soft.

Apple molasses

When cool, put in cheese cloth to drain pressing the juice into another saucepan.

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Apple pie

For the almond dough:
300 gr flour
300 gr white almond powder
2 eggs
250 gr butter
50 gr black rum
A pinch of cinnamon
1 teaspoon baking powder

For the apples:
4 apples
75 gr sugar
3 cinnamon sticks
 
For the crumble:
160 gr flour
200 gr black sugar
160 gr butter
200 gr almond powder
1 teaspoon ground cinnamon

Apple pie

Almond dough: Mix all the ingredients together to form a soft, even dough. Spread evenly in a baking frame (22 x 24 cm.) Add the sugar and cinnamon sticks and make a compote, boiling on low heat until the apples soften. Drain and cool.
Crumble: Mix the flour, almond poweder, sugar and cinnamon, add the melted butter and stir until blended. Drain and let cool.

Apple pie

Place the apples on top of the dough next to each other. Grate the crumble with a grater and bake for 1 hour at 160 C. in a preheated oven. It may need a little more time.

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Apple pie of Chania

200gr olive oil
1 1/2 cup organic flour
1 1/2 cup brown sugar
5-6 apples
1 tablespoon ground cinnamon
1 tablespoon baking powder

Apple pie of Chania

In a large bowl, mix all the ingredients, apart from the apples, the cinnamon and half a cup sugar together well. Spread the mixture onto a buttered baking pan. Cut each apple into four pieces and then in slices. Spread out the apples onto the mixture and cover with half a cup of sugar and the cinnamon.

Apple pie of Chania

Place in the oven and bake at 180 C for 35-40 minutes.

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Apple pie with caramelized apples

Apples
Fresh butter
Brown sugar
Tahini
Raisins
Cinnamon

Apple pie with caramelized apples

Saute the apples in fresh butter. Add the brown sugar, tahini, raisins and cinnamon and let caramelize.

Apple pie with caramelized apples

Spread on tart dough and bake in a moderately hot oven.

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Apple pudding of Corfu

700 gr green apples cleaned and cut into slices
75 gr sugar (preferably brown)
50 gr unsalted butter
225 gr grated wholemeal bread (fresh)
1/2 cup cream
1/2 cup yogurt
A few dried nuts (eg pistachio)

Apple pudding of Corfu

Clean the apples and cut into slices. Put the slices in a pyrex and pour on sugar and add the raisins. Grate a spoonful of rusk and a spoonful of lemon peel. Mix the two and add the milk and the juice of a medium sized lemon.

Apple pudding of Corfu

Pour the mixture over the apples and bake at 190 C for 45-50 minutes. Serve the pudding warm with a little whipped cream.

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Apples from Florina

The apples of Florina are well known for their taste and aroma The altitude of the orchards (600-750m and the region’s soil and climate conditions (low temperatures, humidity, sandy loam acidic soil etc) create ideal conditions for cultivating exceptional fruit. The texture, flavor and aroma are preserved for long periods. Varieties include the Golden, Red Delicious, Starkin and Imberial.

The apples of Florina are mostly served as a table fruit.

Apples from Florina

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Apples from Rodochori

The apples of Rodochori are especially characteristic with an oblong shape, deep red color, medium – large size, taste and particularly delicate aroma. They are firm and can be stored for long periods. The apple varieties of Rodochori include Red-Delicious, Golden Delicious, Jona-Gold and Ojar-Gold. A traditional farming area, the first apple orchards were planted in the early 50s (1952) with the Befort (Pella) as the basic variety and, simultaneously, other varieties were also planted creating productive orchards. The apples of Rodochori are mostly served as a table fruit.

Apples from Rodochori