½ kg goat’s cheese of Skopelos
1 glass of goat’s milk of Skopelos
1 tablespoon salt
1 glass of olive oil of Skopelos
½ kg corn meal flour
In a large bowl mix all the ingredients. Pour half glass of olive oil in the mixture, a little in the baking pan and brush the mixture in the baking pan with the remaining oil. The dough should not be solid.
Bake at 180C for a half hour.
500gr blackberries
400gr sugar
1/8 cup water
Wash the blackberries very well. Place a large pot on high heat, cook the blackberries with the sugar and stir occasionally. Skim the foam.
Lower the temperature and leave the jam to thicken.
7-8 cups corn flour
1 cup oil
1 cup sugar
2 cups black raisins
Zest and juice of 2 oranges
5 teaspoons baking powder or soda
Honey syrup or sugar (as much as desired)
Separate the solid from the liquid ingredients and mix slowly so they don’t clot. If needed, add a little lukewarm water to make a firm mush, add the raisins and stir lightly. Brush a baking pan with oil and pour in the mixture.
Bake at 180 C for 40-45 minutes. Drizzle with syrup and serve.
1kg almonds
½ kg sugar (coarse)
2 eggs
3 egg yolks
Rose water (not diluted)
Fine sugar
Grind the almonds coarsely. Break the two eggs and put into a bowl adding the ground almonds, the sugar and a few drops of undiluted rose water. Knead well to blend the ingredients. Form the cookie dough in the shape of enlarged almonds. Place on greaseproof paper in a baking pan and leave enough space so the “amygdalota” (almond cookies) do not stick.
Bake at 200 C for 15-20 minutes until golden brown. Remove from the oven and let cool. Dip in diluted rose water and cover in sugar. Place the “amygdalota” on a rack so that the air circulates freely and they dry evenly. The next day, cover again with sugar and sprinkle with crushed almonds.
½ kg sugar
3 cups water
1kg whitened, crushed almonds
1 tablespoon semolina
2 tablespoons honey
1/2 tablespoon crushed mastic
1 cinnamon stick
Rose water
Fine sugar
In a large pot, boil the sugar with the three cups water and add the almonds, the semolina, the honey and the mastic. After five minutes remove from the heat and once cool, knead the amygdalota mixture. Separate into small balls and shape them as desired. Sprinkle a baking pan with semolina and place the amygdalota (almond shortbread cookies).
Place in the oven and bake at 180 C for 10 minutes. Dip in rose water and sugar.
Olive oil
Apaki
Carob honey
Oregano
Put olive oil and “apaki” pork in a frying pan and when the “apaki” turns golden brown add the carob honey.
Garnish with oregano and the “apaki” is ready.
10 kilos apples
Boiling water
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.
When cool, put in cheese cloth to drain pressing the juice into another saucepan.
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.
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
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.
Place in the oven and bake at 180 C for 35-40 minutes.
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.
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)
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.
Pour the mixture over the apples and bake at 190 C for 45-50 minutes. Serve the pudding warm with a little whipped cream.