Macedonia Archives - Page 3 of 9 - Ελληνικό Πρωϊνό

Cheese pie with trahana (cracked wheat)

For the dough:
500gr cold water
½ teaspoon salt
2 drops vinegar
1 tablespoon seed oil
Flour -so that the dough doesn’t stick

For the filling:
700gr feta cheese
2 grated zucchinis without the skin
1 teaspoon sugar
3 eggs

Filling: In a large bowl,mix all the ingredients together. Prepare the dough and set aside for 30-40 minutes. Separate into 8 pieces. Roll out each piece and oil the edges. Spread the sheets and cover with a towel. Add filling to each sheet and roll the dough by rolling the towel.

Place the pies in a baking pan with enough space between them so as not to stick. Bake for 50 minutes at 180 C.

Cheese pie with virgin olive oil of Thasos

For the dough:
750gr flour
1 tablespoon vinegar
1 tablespoon salt
½ cup olive oil
400gr lukewarm water

For the filling:
100gr olive oil
100gr flour
1 liter warm fresh milk
½ teaspoon nutmeg
2 eggs
600gr grated feta cheese
Salt
Pepper

Mix ingredients in a bowl and gradually add the water, kneading the dough at the same time until soft, not sticky. Cut the dough in six pieces and roll out phyllo sheets. Brush the baking pan with oil and begin to layer the sheets, brushing each with oil. Add filing between layers.

Bake at 180 C for 50-60 minutes.

Bougatsa (cream filled pie) of Thessaloniki

6 liters fresh milk
1200 gr sugar
8 eggs
1/2 teaspoon vanilla
550 gr fine semolina
4-5 sheets of phyllo crust per baking sheet and 4 puff pastry sheets
100 gr melted fresh butter
Fine sugar and cinnamon

For the cream, begin to boil all the ingredients except the semolina. As the mixture begins to bubble, add the semolina and stir until the cream thickens. Layer the phyllo sheets in a baking pan with a little butter between each sheet, pour in the cream and top with a layer of phyllo dough.

Bake at 170 C for 35 minutes. Before serving, sprinkle a lot of powdered sugar and cinnamon.

Cake with cherry

1 cup sugar
Fresh butter
Soft flour
Baking powder
Cherry juice or sweet cherry preserve syrup
Eggs
Cherry spoon sweet

In a large bowl mix sugar, fresh butter, soft flour, baking powder, cherry juice and eggs. Pour the mixture in a baking mould, add cherry sweet-preserve and stir lightly.

Bake for 55 minutes at 150 C.

Cake with olive oil and flower honey

500gr butter
20 eggs
750gr milk
500gr olive oil
250gr honey
200gr sugar
2kg flour
80gr baking powder

In a large bowl, mix all the ingredients together.

Spread evenly onto a baking mould and bake at 170 C for 50-60 minutes.

Barliva of Naousa

1 kg spicy peppers
3 diced tomatoes
1 tablespoon sugar
½ cup olive oil (for frying)
Oregano
Salt
Pepper

Clean the peppers, cut and remove seeds. Fry for 5 minutes on high heat. Place the peppers into a baking pan together with the tomatoes, salt, pepper, oregano and sugar.

Place in the oven and bake at 180 C for 20 minutes. Optionally, you may add grated feta cheese and serve.

Apple pie with caramelized apples

Apples
Fresh butter
Brown sugar
Tahini
Raisins
Cinnamon

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

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

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

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.

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.

Apple pie

1 dose, 125 gr melted butter (margarine) or oil
4 eggs
4 apples
2 cups flour
1 sugar
1 baking powder
1 vanilla – cinnamon
½ cup orange juice

Beat the eggs, sugar, flour, baking powder, vanilla and juice. Place one portion of apple, pour on half the butter, sprinkle with cinnamon and put half in the porridge. Repeat with the remaining apples.

Bake at 180 C for 50 minutes.

Kefalograviera cheese –PDO

Kefalograviera is a main, hard table cheese also used for grating. It is whitish to light brown in color with a firm texture and many small holes. It is mild to slightly sharp in taste with the aroma of milk proteins-prop ionic fermentation. Formed in wheel-shaped molds, the cheese ages at least three months. It is a Protected Designation of Origin product and made in the regions of Western Macedonia and Epirus, mainly, in Etoloacarnania and Evritania. It is made with sheep’s milk or a mixture of sheep and goat’s milk (not to exceed 10%).

Anevato cheese from Grevena PDO

Anevato Grevena is a soft, white, pungent cheese and among the most ancient in Greece. With a grainy texture and fresh, slightly salty, sour taste and aroma, it is without shape, crust or holes. It is a spreadable table cheese, served with a spoon and often used in the pita pies of Macedonia. A Protected Destination of Origin product, the cheese is made in Grevena and in Voio, Kozani. Anevato is made from sheep’s or goat milk or with a mixture of both.

Manouri cheese from Thessaly & Macedonia PDO

Manouri is a fresh, semi- soft cheese, which is solid and cylindrically- shaped without crust or holes. White in color, with a rich and creamy flavor and slightly milkly sweet taste, it is ideal for toasts, sandwiches and crepe fillings. It is a Protected Designation of Origin product and made in Thessaly, as well as Central and Western Macedonia. Manouri is a characteristic type of thick myzithra cheese produced by heating sheep or goat whey, or a blend, and then adding sheep or goat’s milk or richer cream.

Batzos cheese PDO

Batzos cheese, a traditional shepherd’s cheese, is a semi-hard or hard white brine cheese in square pieces with holes. It has a pleasantly sour, slightly spicy and very salty taste and aged in brine for at least six months. It is a Protected Designation of Origin product and made in Central and Western Macedonia and Thessaly with sheep’s milk (slightly skimmed), goat’s milk or a mixture of both. It is best pan-fried in a little oil as a delicious side dish.

Strawberries from Florina

The strawberries of Florina are a small, aromatic fruit which is particularly sensitive to transport and preservation because of size. The varieties include Tiega, Gorello, Tuft, Toro and some old Greek varieties. The Greek word for strawberry “fraoula” comes from the Italian “fragola” which means aroma. The Greek name “chamokeraso” is mentioned in Dioscorides as “chamekerasos”. The native strawberry (fragaria vesca) is self sown in Greece and produces small fragrant fruit.

Peaches from Naousa

he peaches of Naoussa are high quality fruits with special characteristics due to the micro climate of Vermio, the soil, water and the method of cultivating the peach tree.

The peaches have a bright colour with a particular taste-aroma. They are medium to large in size and are suitable for transport. The quality of this exceptional fruit established the ongoing demand of Greek peaches both in local and international markets. Varieties incude Maygrest, Springrest, June Gold, Dixired, Readhaven, Maria Bianca, Sunglaud, Flavor Crest, Loring, Elegand Lady J.H. Hale, Dew Hale, OpsimoNaousas.

Cultivation of the peach tree in Naoussa is long established beginning in 1927,with the Elberta Peach as the first variety.

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 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.

Cherries from Rodochori PDO

The delicious cherries of Rodochori are characterized by the consistent, high quality of the fruit. Varieties incude Tragana Edessas, buarreauburlat, Bigar Harry, van, TraganaKomotinis. The fruit is medium to large in size with a deep red skin and flesh. They are also juicy with favorable characteristics for preservation and transport.

The cherries of Rodochori” are ideal as a table fruit, in confectionary sweets, marmalades and fruit preserves.

Throuba olive from Thasos PDO

The Throubes variety of Thasos is a wrinkled black olive which is harvested by hand or by harvesting net, as the fruit uniquely ripens on the tree. The variety is an excellent choice for producing tasty salted olives. The long tradition of cultivating the olive tree on the island of Thasos is closely connected with the island’s history since antiquity. The Throubes variety of Thasos is served throughout Greece as a table olive.

ZOGRAFOS

The Zografos hotel is situated by the beach of Katerini, just a few meters from the sea. It has recently been renovated and has six rooms, five double and one triple. On the ground floor of the hotel there is a restaurant where guests can enjoy, apart from breakfast, traditional Greek and international cuisine.