Recipes Archive - Page 11 of 13 - Ελληνικό Πρωϊνό

Gastrin

Fresh crust dough
1 kg butter or stag
Olive oil for brushing dough layers
For the stuffing:
150gr almonds
150gr walnuts
50gr hazelnuts
3-4 cups sesame
2 cups poppy seeds
1 tablespoon pepper (coarse)
3 tbsp thyme honey
3 tablespoons molasses
1 tablespoon carob honey
8 slices toasted bread in crumbs

For the syrup:

2kg sugar
650ml water
3 cinnamon sticks
1/2 lemon
1 cup honey
1 cup molasses
1 cup carob honey

In a saucepan, warm the olive oil and the stag and mix the filling materials. Bake with a baking brush successively one-third of the fresh crust leaves that we have at our disposal. Lay half of the ice cream filling and the remaining (1/3) crust leaves also successively spread with our fatty substance (grapefruit – olive oil). From the top we put the rest of the filling, spreading it all over and cover with the last 1/3 of one kilogram of a whole crust sheet, which is always washed one by one with the crust leaves. Cover with membrane and refrigerate for at least 40′ to tighten. Then cut to the size we want. If we want individual serving it should be bigger size. If you take it to a platter in the middle, cut smaller squares or triangular pieces like our famous baklava.
At the beginning of the baking process, prepare the syrup by putting the water in the pot, the cinnamon and ½ lemon. Stir. When it comes to boiling, we count for 5-6 minutes and then we pour into the three sweeteners that existed in antiquity in Crete again (as opposed to the sugar that we had known relatively recently and came from the new world a few centuries ago): Carob and thyme honey.

Bake for at least 60 C at 155 C – 160 C and for 12 minutes finish at 170 C- 180 C to give extra color if it is unsatisfactory due to low degrees (150 C – 160 C). Finally, once the baking pan has been removed from the oven, pour over with our rich syrup. Let’s pull it and put it back in a second extra time so that it melts well. We can serve immediately.

Grape spoon sweet

1kg grapes seedless
500gr sugar
300gr water
200gr apple juice

Wash the grapes well and place on absorbent paper to dry. Put the water and sugar in a pot and let the syrup boil. At the same time, heat the apple juice and pour into the syrup when ready. Add the grapes and skim the foam. Stir with a spoon and as the grapes start to boil, remove from heat.

Pour into sterilised jars while both the sweet and jars are hot. Let cool or refrigerate.

Haimalia (pancakes) of Skiathos

For th filling:
1kg walnuts
½ kg breadcrumbs
1 cup cognac
1kg sugar
Cinnamon
Nutmeg
Zest from 3 oranges

For the syrup:
2 glasses water
1kg sugar
1kg honey

For the dough:
1kg sieved flour for all purposes
1 glass olive oil
1 teaspoon salt
2 glasses water

For kneading:
Cornstarch
Cloves
Oil for frying
Fine sugar

Filling: In a large pot, boil water and add the sugar. Stir until it dissolves. Boil for 5 minutes, take off the heat and add the honey. Stir until it melts. In a large bowl, put the breadcrumbs and then add the cognac and stir to blend. Add the orange, nutmeg, cinnamon and crushed walnuts. Slowly pour in the syrup, stirring until it is absorbed by the breadcrumbs. Set the filling aside until all liquids are absorbed. Dough: Put the sifted flour in a large bowl and add the salt and half of the oil. Stir the flour with the fingers, add the rest of the oil and slowly the two cups of water while kneading at the same time. Knead until the dough is soft and smooth. Separate the dough into six balls. Cover each with a little cornstarch and roll out into a phyllo sheet. Cut each layer into strips. Put a spoonful of filling at the end of the strip and then fold five times triangularly. Cut the dough after the 5th time, press the edges of the triangular “haimali” and place a clove on top.

Place a frying pan on high heat with plenty of olive oil. Fry each “haimali” triangle until golden-brown. Top with sugar.

Cretan kserotigana (fritters)

For the dough:
1kg all purpose flour
1 tablespoon oil
1 tablespoon salt
1 and 1/2 cups water
1cup raki

For the syrup:
1kg sugar
½ kg water
5-6 tablespoons cinnamon
½ cup honey
½ lemon
Walnuts
Cinnamon
Sesame

Pour the flour into a large bowl. Make a hole in the middle and pour in the raki, oil, salt and water. Knead gradually so that the dough becomes tight. Let sit. Roll out a thin phyllo layer, 1m long strips and cut into 4 smaller strips. For the syrup: Boil the sugar, water and cinnamon for 15 minutes, adding the lemon and the honey.

Heat the oil in a large pot and let simmer. Make round hoops wrapping the dough around the fingers and place in the pot to fry. When golden brown, remove from heat and place on kitchen towels. Dip each in the hot syrup. Top with cinnamon and crushed walnuts or sesame seeds.

Corfu pie with minced meat and nouboulo (local prosciutto)

400gr traditional phyllo dough
6 eggs
200gr pecorino cheese from Corfu
300gr veal minced meat
100gr nouboulo
100gr onion
5gr nutmeg
Salt & pepper

Saut? the minced meat in olive oil with onion and spices and mix the remaining ingredients in the minced meat. In a round baking pan, spread 6-7 sheets of phyllo dough, add the mixture and cover with the remaining layers.

Bake at 150 C for 50-60 minutes.

Cookies with safran

530gr flour for all purposes
125gr chlori cheese of Astypalea or anthotyro cheese
8gr dry yeast
125gr margarine or olive oil
1 tablespoon honey
200ml full fat milk
50ml soda water
½ teaspoon baking powder
? teaspoon bicarbonate soda
1 teaspoon saffron
½ teaspoon powder spice
½ teaspoon white pepper
? teaspoon clove
½ teaspoon salt

In a medium sized bowl mix yeast 8 ml lukewarm water honey and 50gr flour. Stir well cover and leave the mixture in a warm place for 30 minutes. In a second bowl stir the saffron and baking soda and let sit for 30 minutes. In a bowl sift the remaining flour baking powder and salt. Add both mixtures together along with the crushed cheese. Then add the melted margarin, the soda/saffron mix and gradually the milk. Knead well for about 10 minutes until the dough does not stick to your hands. If necessary add extra flour or water. Cover the dough and leave in a warm place for 1 hour. Separate the dough, shape cookies and let sit in a warm place for 40 minutes.

Pre heat the oven to 200 C. Bake the “kitrinikouloura” for 20-25 minutes at 180 C. Let cool completely and serve.

Cinnamon cookies

2kg sugar
4100gr soft margarine
17 whole eggs
9kg flour
200gr baking powder
150gr cocoa
50gr cinnamon
30gr clove

In a large bowl, mix the margarine and the sugar; stir and add the eggs. Stir in the flour, baking powder cocoa, cinnamon while adding them slowly to the mixture. Then, using a spoon, scoop out small amounts of batter and place on a buttered baking pan.

Place in the oven and bake at 180 C for 20 minutes.

Cretan sfouggato

1 kg zucchini
300gr tomato
150gr feta cheese
10-12 eggs
A little milk
Olive oil
Salt
Pepper

Wash and cut the zucchini in round slices, salt and put in slightly hot oil. In a separate bowl, beat eggs with milk, salt and pepper. Fry. Once they have browned, add the eggs, finely chopped tomato and crushed feta to the fried zuchini.

Once they have browned, add the eggs, finely chopped tomato and crushed feta to the fried zuchini. Serve hot.

Cretan spinach pies

For the dough:
1kg flour
1 cup olive oil
½ cup raki
1 tablespoon vinegar
2 pinches salt
As much water as needed
For the filling:
1kg fresh spinach
1 finelly chopped onion
2 pieces of wild leeks, chopped
½ fennel root, finely chopped
Dill
Salt
Pepper
A pinch cumin

Dough: In a medium sized bowl, knead all the ingredients together until the mixture is soft and not sticky Filling: Saut? all the ingredients in a pan over low heat until well browned, except for the spinach which should be added at the end. Add the salt and spices and then strain the filling. Roll out the dough and cut into small squares/circles. Put a spoonful of the filling in the center of each piece.

Put olive oil in a frying pan on low. Fry each spinach pie until golden-brown.

Crunchy delicious diples (Xmas pastries)

3 eggs
Zest and juice of 1 orange
½ cup mastic liqueur
1 teaspoon baking powder
600gr. flour for all purposes
Corn flour to assist the rolling of dough
Grated walnuts or almonds to sprinkle on top
Cinnamon

In a large bowl mix the eggs, liqueur, orange zest, orange juice and baking powder. Stir and gradually add the flour to make a firm dough (not too soft). Cover the mixture and let sit for half an hour. Roll out the dough and cut in long strips. Cut out different shapes or with a fork fold the dough right before frying.
For the syrup, stir all ingredients in a separate pan to reach a boil on high heat. As the mixture heats, remove foam with spoon. Once boiled, cook for about ten minutes on low heat or until it becomes thick.

Warm olive oil on high heat until it simmers. Place two strips of dough, the diples, in the hot oil and fry on both sides until they turn golden brown. Repeat with each dipla and place onto a plate lined with kitchen towel. Put the cooled diples on a large plate in rows, or one on top of the other and drizzle with the warm syrup. Sprinkle with cinnamon and walnuts.

Domatokeftedes (Tomato balls)

5 ripe tomatoes
2 finely chopped onions
2 spring onions with their leaves finely chopped
½ fresh finely chopped mint
2 spoonfuls finely chopped fresh oregano
2 spoonfuls finely chopped fresh thyme
1 spoonful bukovo
1 egg (beaten)
1/2 cup spicy kefalotyri cheese (grated)
4-5 spoonfuls self-rising flour
Olive oil for frying
Salt
Freshly ground pepper

Wash and chop the tomatoes. Put the tomatoes, onions, spring onions in a bowl and mix together with a spoon. Add the thyme, oregano, mint, cheese, egg and the “bukovo” (spicy red pepper flakes) and season with salt and pepper. Slowly stir in the flour to a mush-like consistency.

In a frying pan, heat the olive oil and using a spoon drop the dough balls in the oil and fry for 2-3 minutes on each side. Drain the “domatokeftedes” on kitchen paper and serve.

Eggs with tomato and staka (Cretan roux)

Eggs
1 fresh tomato peeled and roughly chopped
500gr staka (thick skin formed on the boiled sheep’s milk)
1 onion
2-3 spoonfuls flour
A little water
Salt
Pepper

In a pot separate the “staka” from the butter by heating it. Add a little water and flour and then remove the butter from the cream. In a frying pan, put some of the “staka” butter and add the onion and the fresh tomato.

Let boil, add salt and pepper and break the eggs while lowering the fire. When ready, turn off the heat and add the “staka” on top.

Fennel pie

For the dough:
500 gr flour
1 cup water
1/4 cup olive oil
1 shot glass tsikoudia (local spirit)
A pinch salt

For the filling:
100 g Fennel, finely chopped
2-3 fresh onions, finely chopped
3 tablespoons olive oil
1 pinch salt
1 pinch pepper

In a bowl add the flour and salt and make a dent in the center, pour in the olive oil, the tsikoudia and the water. Knead well, let rest for 30 minutes. Divide into mandarin size balls and open each ball to a 20 cm diameter. Spread 2-3 tablespoons of the filling on one sheet. Cover with the remaining sheet and press on the edges to join.

Bake in moderate to high oven with minimal oil and turn frequently on both sides to prevent burning.

Cheesepie of Astypalea

Dough:
1kg hard flour
1 sachet yeast
1 sachet baking powder
1 teaspoon salt
250gr butter
2 cups lukewarm milk
1 spoonful anise
Half teaspoon crushed mastic
1 spoonful sugar
Filling:
1 cup feta cheese
1.7gr dried saffron
2 beaten eggs
3 spoonfuls milk
– Additionally, in a small bowl mix 1 beaten egg with a little milk and white-black sesame. Leave aside until called for.

In a medium sized bowl knead all ingredients to a soft dough which doesn’t stick to the hands. Let rise for about half an hour. Melt the cheese with a fork together with three spoonfuls of milk. Add the beaten eggs spices salt pepper and the powdered saffron (having placed the saffron threads in frypan to dry and rubbing with the hands into powder). Stir well until all ingredients are mixed and refridgerate for a ½ hour. When the dough rises, roll out small balls and spread each with a tablespoon of the cheese filling. Fold the corners to make a square. Let the squares rise. Brush with egg and with milk. Sprinkle with sesame seeds.

Bake at 180 C until the squares turn golden brown, around 20-25 minutes.

Cheese pie of Epirus

1kg feta cheese
5 eggs
200ml milk
salt
pepper
nutmeg
1.5kg puff pastry dough

In a large bowl cut the cheese into small pieces, add milk and half the eggs. Add the salt, pepper, nutmeg and stir well. When filling is ready, place the puff pastry dough on bottom of baking pan, spread the filling evenly and cover with remaining layers. In a small bowl, beat the remaining eggs with a little milk and pour on top of the layers. Cut the pie in pieces before it is baked.

Preheat oven to 180 C. Bake for 45-50 minutes.

Cheese and spinach pie

Store-bought phyllo dough
700gr spinach, finely chopped
2 medium size leeks, cut in thin slices
4 finely chopped spring onions
300gr feta cheese, crushed
2 eggs, slightly beaten
1 cup finely chopped dill
½ cup olive oil
Salt
Freshly ground pepper

In a large bowl, mix the spinach, leeks, spring onions, salt and pepper. Rub with the hands for a minute to lose their liquids. Empty the liquids and squeeze the herbs well. Set aside for 30 minutes. Add the feta cheese, the eggs, the dill and the olive oil and mix all together. Preheat the oven to 180 C. Brush a round baking pan with two tablespoons of olive oil and roll out the phyllo dough to the largest diameter making sure the edges cover the side of the pan. Spread the filling evenly and cover with a second phyllo sheet. Join the edges from the inside making a crust. Brush the top with the remaining olive oil and using a sharp knife carve the top of the pie, without reaching the bottom, in squares or diamond shapes. Sprinkle a few drops of water on top.

Place in the oven and bake at 180 C for 40 minutes until golden-brown.

Cereal bar

Oats
Almonds
Linseed
Honey and tahini

In a large bowl stir all the ingredients together until thoroughly mixed.

Pour the mixture into a baking pan and bake at 170? C for 10 minutes. When ready cut into strips or squares.

Cheese pie of Rhodes

Store-bought phyllo dough
500gr crushed feta cheese
400gr traditional kasseri cheese, crushed
1 cup yoghurt
3 eggs
1 cup milk
Salt
Pepper
A pinch nutmeg
Olive oil
A little butter

Flling: In a large bowl, beat the eggs with the yoghurt. Add the cheeses, salt and pepper and mix all the ingredients well. Preheat the oven to 200 C. Melt the butter (2 tablespoons) and add to a cup of olive oil. Place half the phyllo dough in a buttered baking pan. Pour in the filling and cover with the remaining phyllo sheets (8 sheets down, 7 up) basting each with a mixture of oil and butter. Using a knife or scissors cut the extra dough over the rim and close the pie, joining the edges from inside. Brush the surface with a beaten egg. Add the glass of milk and cover with sesame seeds. Refrigerate for 2-3 hours.

Place in the oven and bake at 180 C for 60 minutes.

Cheese pie of Chalkidiki

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 180 C for 45 minutes.

Cheese pie of Pelion

6 store-bought phyllo sheets
250gr feta cheese
20gr kefalotyri cheese
6 eggs
A pinch of pepper
2 cups milk

Grease the baking pan and lay out two phyllo sheets. In a large bowl, stir the grated feta cheese and the kefalotyri. Pour out the mixture evenly and cover with the remaining sheets. Finally, fold the edges downwards to form a crust. In a separate bowl stir the eggs with the milk and the pepper and pour over the pie.

Place in the oven and bake at 200 C until golden brown.