2 kg oranges 1 teaspoon soda 1 kg sugar 50ml lemon juice In a large pot, boil the oranges, grate and add 1 teaspoon soda. Let cool for 5-10 minutes and drain in a sieve. For the syrup: Mix one kilo of sugar and 4 glasses of water and boil the mixture twice, adding vanilla and the lemon juice. Boil again in fresh water for 15 minutes and cut.
3 lt water 2 ½ kg flour 3 dry yeast sachets Salt 1 stick cinnamon Olive oil 1kg honey Walnuts Ground cinnamon Mix all ingredients to make a mush-like batter and let rise. Heat oil to very hot temperature. Using a glass of water scoop the dough with a teaspoon (carefully not to stick) and place in frying pan. Fry, drain on kichen paper to absorb the oil. For syrup, boil 1 kg of honey with 1 liter of water and add a cinnamon stick. Drizzle the dumplings again with the honey and top with walnuts and powdered cinnamon.
375gr flour 1 sachet yeast in powder 2 tablespoons sugar ½ teaspoon salt 500ml water Corn oil for frying Honey Ground cinnamon Grated walnut Put the flour, yeast, sugar and salt in a bowl and gradually add lukewarm water, stirring continuously to blend. Cover the bowl with a towel and leave for approximately an hour. Heat plenty of oil in a large pot. Take a handful of dough and using the thumb and index finger as a cap, squeeze out a small amount of dough and with a teaspoon drop into the hot oil. Using the thumb and index finger … Read more
1 ½ kg zucchini 3 eggs 2 cups coarse semolina 1 cup milk 1 teaspoon cinnamon A little olive oil A little flour Grate the zucchini and let strain for 1 hour. In a large bowl, mix all other ingredients (except the oil and flour) and add the zucchini. Brush a baking pan with olive oil and dust with a little flour. Spread the mixture evenly in the baking pan, pour a little oil and sprinkle with flour. Place in the oven and bake at 180 C for 30 minutes.
2 kg milk 10 eggs 2 teaspoons baking powder 1 teaspoon vanilla 1 ½ cup olive oil 2 cups sugar 2 cups flour In a large bowl, pour in all ingredients and mix well. Evenly spread the mixture into a buttered baking pan. Preheat the oven to 175 degrees and bake for 35 minutes at the same temperature.
300gr yoghurt 300gr oil 5 eggs 200gr sugar Vanilla Baking powder Loquat liqueur 1 packet phyllo dough crust For the syrup: 800gr sugar 800gr water Lemon juice Roll out the phyllo sheets, fold every second on and place in the baking pan until full. In a large bowl, stir all the ingredients together very well. Spread the mixture over the dough. Bake at 180 C for 15-20 minutes. In a large pot, boil all the ingredients for the syrup and pour over the pie when ready.
Store-bought phyllo dough 3 eggs 400gr feta cheese 1 teaspoon salt 300ml milk Fresh cream Sunflower oil Salt Pepper Roll out three phyllo sheets and set aside. In a medium-sized bowl mix feta cheese, eggs, salt and a pinch of pepper, stir well. In another bowl, pour in the cream, milk, a little sunflower oil and half cup flour. Stir well until creamy. Pour the filling into the bowl with the cream and stir well. Place one phyllo layer in a baking pan and pour in the mixture. Cover with the remaining two layers. Bake in a preheated oven at … Read more
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 … Read more
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 … Read more
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 … Read more
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.
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.
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.
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 … Read more
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.
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.
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 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 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, 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.