Ekmek

Ingrentiens :

½ pound kataifi

1 Vitam (butter)

1 box vanilla cream cornflower

7 tablespoons of Lenten Milk

10 tablespoons of sugar

3 to 4 tablespoons sugar

1 box vegetable cream

Almonds roasted and coarsely chopped

Syrup : 5 cups water, 5 cups sugar

Preparation :

Hackle well the kataifi and spread in a buttered large baking pan. Then pour the  kataifi with the melted Vitam and bake at 150 degrees until crispy . We let it cool and pour over with hot syrup and sprinkle with almonds .

FIRST CREAM

In 7 cups of hot  water we dissolve 10 tablespoons of sugar and 7 tablespoons of lenten milk . Once the mixture dissolved , add the whole bag of the cornflower . Stir until get thick. Add 2 tablespoons Vitam and let it cool . When it is cool, spread it with a spatula or a spreader on the kataifi .

SECOND CREAM

Beat 3-4 tablespoons powdered sugar in the box of the vegetable cream.Then spread it on the other cream.

The perfect profiteroles with OREO Biscuits

What we need:

For the cream

1200 ml fresh milk

400 gr. sugar (2 cups of tea)

80g. cocoa (about 6 tbsp)

60g. flour (4 tbsp full)

2 pinches of salt

2 vanilla

2 large eggs

160 gr. chocolate milk

 

For the garnish

2 packs (185 gm.) Double OREO

400 ml cream 35% fat

little chocolate milk

Quickie

Category: Chocolate Temptations

Diet: Vegetarian

Difficulty: With photo

Serves: 12 people

Friends say

Method 

We keep 1 cup cold milk. Put the rest in the pot along with 200g sugar. Stir to heat up.

In a bowl, add the cocoa, flour, salt, vanilla, eggs and cold milk, 't mix well with wire (make sure that all the cocoa has dissolved so there is no lumps)

Add 2 cups of hot milk.

pour into the pot, stirring to thicken over low heat.

Once thickened add the grated chocolate milk and allow to cool slightly.

 Beat the cream until thickened 

 Put a little chocolate cream in a bowl, add OREO, again cream and garnish with whipped cream and grated chocolate or biscuit crumb (biscuits softened with the addition of cream)

and garnish with whipped cream and grated chocolate or biscuit crumb

A few more secrets

The recipe is indulge, but I doubled the ingredients and so out 8-9 bowls full.

If you do not want to put cookies, you can add Croissants stuffed with chocolate or flavored profiteroles, even savagiar that were forgotten in your closet!

If you do not want the bowls, pour into a large bowl family!

Also when you allow the cream to cools down a bit (not totally hot), the cookies will soften.

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles

2 (8 1/2 ounce) packages broccoli coleslaw mix

1 cup toasted slivered almonds

1 cup sunflower seed

1/2 bunch green onion, chopped

1/2 cup sugar

3/4 cup oil

1/3 cup white vinegar

Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.

2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.

3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

4. Toss before serving.

Zucchini and Haloumi Fritters

These delicious zucchini and haloumi fritters can be cooked up and stored in the freezer to be reheated whenever hunger strikes. The added Diced Capsicum brings extra colour and flavour to these satisfying snacks. Now, when snack time rolls around, it’s nice to know you’ve got something to reach for other than a bag of potato chips!

Ingredients

1 Diced Capsicum

300g zucchini

4 spring onions, thinly sliced

200g haloumi cheese, coarsely grated

¼ cup plain flour

2 eggs

1 tbsp chopped dill, plus extra sprigs, to garnish

¼ cup olive oil

1 lemon, cut into thin wedges

⅓ cup Greek yoghurt

Method 

Coarsely grate the zucchini then, using your hands, squeeze out as much liquid as possible.

Combine the zucchini capsicum with the spring onion, haloumi, flour, eggs and dill.

Season well with salt and freshly ground black pepper.

Heat the oil in a large heavy-based frying pan.

Drop heaped tbsp of mixture into the pan and cook, in batches, for 2 minutes each side, or until golden and firm.

Drain on paper towels, then transfer to a low oven to keep warm while cooking the remaining fritters.

Serve the fritters immediately with yoghurt, a piece of lemon and a small sprig of dill.

Tips

Ensure your oil is not too hot when cooking the fritters, otherwise they will burn on the outside and remain uncooked on the inside. A medium heat is best.

Home made Semifredo ice-cream cake

Ingredients

egg whites - 4

fresh cream - 300 ml

vanilla essence - 1 tsp

icing sugar - 50 g

salt - a pinch

dark chocolate - 150 g

To decorate:

dark chocolate - 60 g

fresh whipping cream - 150 ml

toasted chopped hazelnuts - a handful

Instructions

Melt the chocolate by putting it in a bowl over a saucepan of simmering water.

Spread the chocolate on a sheet of baking paper making 3 rectangles as big as the baking tin; they should be placed apart from each other. Then place in the freezer for 3 minutes.

Cover the plum cake tin with a sheet of cling film

Whip the cream in a bowl then in another bowl whip the egg whites with a pinch of salt and the icing sugar. Add the vanilla essence and gently stir the whipped cream and the egg whites mixture incorporating well.

Pour some of the mixture in the tin then take the chocolate out of the freezer and put a sheet of chocolate over it.

Carry on with the remaining ingredients making layers.

Finish off with a layer of cream and egg white mixture.

Put in the freezer covered with cling film for 4 hours. Then melt 60 g of chocolate and pour it over the top of the viennetta using a teaspoon. Sprinkle over some toasted hazelnuts (optional). Put the Viennetta back in the freezer and in the meantime whip the cream.

Take the Viennetta out of the freezer and decorate with the cream using a piping bag.

Chicken Parmesan

4 boneless skinless chicken breast halves

salt and pepper

1/2 cup Italian breadcrumbs

1 egg, beaten

4 teaspoons butter

2 cups spaghetti sauce

4 slices mozzarella cheese

1 teaspoon grated parmesan cheese

Directions:

Pound chicken to flatten.

Salt and pepper to taste.

Dip chicken in egg; then in bread crumbs.

Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.

Remove from skillet.

To skillet add spaghetti sauce.

Heat thoroughly.

Add chicken.

Place slices of mozzarella on top of chicken.

Sprinkle with parmesan.

Cover and cook until cheese is melted.

Serve with a side of spaghetti.

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Home cooks pickle octopus

Ingredients:

1 dozen precooked baby octopi

6 bay leaves

1 dried or fresh hot chile pepper

1 dozen cracked black peppercorns

1 T. dried oregano

1 T. coriander seed

2 cups red wine vinegar

Olive oil to top off the jar

1 clean, quart-sized canning jar with lid

Preparation:

This is an easy dish to make, once you have cooked the octopus. Instructions for that are linked below. Once you have the cooked octopi -- and they need not be baby ones, although I like the baby ones best because they are more tender -- all you do is set them in a quart-sized canning jar to rest while you make the pickling brine.

In a dry saute pan, toast the coriander and the dried chile (do not do this with the fresh chile if you're going that route) and the black pepper over medium-high heat until everything is fragrant.

Shift all the spices, including the oregano, the bay leaves and the fresh chile if using, into a pot large enough to contain the vinegar. Pour the vinegar over the spices and bring to a boil.

Once the vinegar is at a boil, turn off the heat and cover. Let it steep until it's room temperature, about an hour or so. Then pour it over the octopi in the jar. Make sure it covers them all; use fresh red wine vinegar if you need more.

Top everything off with olive oil -- do not let any part of the octopus stick through the top of the oil, or it will rot.

Store in the fridge for up to 3 months.

Wait at least a week before you eat them. They are fantastic with crusty bread and hard liquor or beer, especially on a hot day. This pickled octopus recipe is a classic way to make an authentic Greek meze, Italian antipasto or Spanish tapas. It is best done with pre-cooked octopus, or they will be very, very chewy.

Chocolate cake with chocolate refrigerator Mars from Sintayes.gr!

A recipe for the perfect chocolate bars Mars. Easy, quick and delicious that you will definitely love our little friends and old friends of chocolate!

 Servings: 16

 Time: 20 min

 Difficulty: Easy

Ingredients

 

150g. chocolate milk

1 tsp margarine

60g. margarine

Three chocolate bars Mars [Mars bars]

1 tbsp honey

225g. digestive biscuits

 

Prescriptions

Melt in a bain marie 60 g. margarine, Mars bars and honey.

In "Meanwhile crumble the digestive biscuits into small pieces 

When the mixture in the double boiler is ready, stir, add the biscuits and continue stirring gently to incorporate. Put the mixture into a 22 cm baking tray and  line with a well buttered greaseproof paper, flatten the surface with a spatula and refrigerate.

Melt in a bain-marie chocolate milk with 1 tsp just melted margarine and pour the mixture in the Mars and put it back in the refrigerator to freeze. Just freeze the cut in 16 pieces and enjoy.

Traditional semolina custard with cream and Philopastry.(Galaktombouriko)

Ingredients: 

For 20 pieces

Crust: 500 g Philo pastry  (13-14 leaves)

Milk: 5 cups

semolina: 1 1/2 cup

lemon zest: 2 tbsp

Vanilla: 1 stick split or 2 pkt vanilla powders

Unsalted butter: 250 g.and some extra melted butter for the baking sheets 

Eggs: 6 fresh

Sugar: 2 cups

Salt: a pinch 

For the Syrup

Sugar: 2 1/2 cups

water: 1 1/2 cup

Lemon: 1 teaspoon lemon juice and 1 peeled

2 Cinnamon sticks

Method: 

Heat and stir milk with semolina and lemon zest. Add the vanilla powder or the vanilla stick splits till it reaches  just to boil point,and custard has thicken remove from heat. Pour 100 g portions of butter, stir and allow the cream to cool. Remove the stick of vanilla from custard 

Separate the egg yolks from the whites. Beat the egg yolks with the sugar and the egg whites with a pinch of salt to stiff meringue. When the cream has cooled thoroughly incorporate the egg yolks with the sugar and then the meringue.

Melt the remaining butter and Butter a rectangular baking dish. Put half phyllo sheets in pan brushing each sheet with melted butter. Spread the cream on top and cover with the remaining sheets also well buttered. Bake at 200 ° C 40 '.

Meanwhile boil the sugar and water and other ingredients for the syrup for 6'-7 '. Allow the syrup to cool slightly, remove the peel and pour the custard just remove it from the oven with warm syrup. Serve cut into squares.

                                

Potato & chorizo omelette

Ingredients

4 small waxy potatoes, scrubbed and cut into chunks

sea salt

freshly ground black pepper

6 large free-range eggs

2 x 60 g iberico chorizo sausages, cut into 1cm thick slices

2 sprigs fresh rosemary, leaves picked

2 shallots, peeled and very finely sliced

1 lemon, juice 

extra virgin olive oil

1 bunch fresh flat-leaf parsley, leaves picked

  

Method

Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a lug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

Ekmek perfect fridge cake

What we need:

600g. kadaifi

300g. butter

Toasted crushed almonds 

 

Syrup:

5 cups sugar

3 cups water

1 tablespoon lemon juice

 

Cream:

1 1/2 liter of milk

6 tablespoons cornflower

5 tablespoons semolina

3 egg yolks

1 1/2 cup sugar

2 vanilla

lemon zest

 

Coating:

2 sachets Garda or fresh cream wiped with 1tbl. Of sugar 

toasted almond slivers

 

How to make: 

1) hackle very well the  kataifi and Butter well  lay in the baking pan and bake slowly until golden browned let it cool

2) Prepare the syrup us

3) when syrup is cooled ladle over the ekadaifi 

4) Mix all the ingredients of the cream in a saucepan and put them on the fire to thicken, stirring constantly.

5) Spread the cream on our kadaifi and wait to cool.

6) Beat the Garda as writes packed and spread the whipped cream over this cream, sprinkle end with almond slivers.

Few secrets yet

Do not put the cream on the Garda if not completely cooled. Good Luck.

Nutella Puff pastry delight

3 sheets of puff pastry

1 small jar of Nutella spread

Thinly spread Nutella on 2 sheets

Baking paper

Cut puff pastry in to round circles and spread Nutella all over two of the pieces 

Then place one on top of the other finishing with the last on top. 

Then place a small circular cup or shot glass to be used as a guide then cut through pastry from the shot glass to the end of the pastry to create 8 cuts.

With your hands take the ends of two cut of puff pastry pieces and twist on the opposite side to create  a twist. Continue with all others and spray some oil on top and bake 220' until golden! Enjoy! 

Ham,cheese potato zucchini and carrot pie

5 potatoes grated 

4 medium zucchini tender

2 onions finely chopped 

4 spring onions, chopped

2 grated carrots 

6 eggs

3 cups. milk

1 -1 / 2 cups. Flour for all uses 

1/2 cup. olive oil

1 cup. chopped cooked ham

1 cup. grated gruyere

1/2 bunch fresh dill chopped

1/2 bunch fresh parsley chopped 

4 tbsp chopped chives

salt

pepper

6 tbsp full of breadcrumbs 

1. Grate all veggies on a coarse grater. 

Finely chop the onion and spring onions and finely chop the garlic.

2.In a bowl put the eggs and beat with milk. Add salt and pepper and add the olive oil, cheese, ham and stir. Do not over stir the mixture, after you add the flour.

3 Add the vegetables and herbs. The final dough should resemble the composition of the cake.

4 Sprinkle a baking dish with half the bread crumbs and a little oil and spread the mixture evenly and finish with the remaining breadcrumbs.

5 Bake in preheated oven at well 180ºC for 50 minutes or so until the surface is golden brown and crispy crust.

 Let cool and cut into pieces.

Baked meatballs in tomato sauce (souzoukakia)

Ingredients

For meatballs

500 g minced pork

500 g minced beef

2 tsp sweet paprika

2 tsp ground cumin

2 eggs, lightly beaten

125 ml (½ cup) white wine

60 ml (¼ cup) olive oil

1 onion, finely chopped

2 garlic cloves, crushed

100 g (½ cup) jasmine rice

625 ml (2½ cup) chicken stock

150 g kasseri cheese, grated 

tzatziki, finely chopped tomato, and sliced and shredded spring onion, to serve

Tomato sauce

810 g can chopped tomatoes

1 tbs of tomato paste

1 small onion diced very thinly in a blender

1 glove of garlic diced very thinly in a blender 

1 tbsp wholegrain mustard

1 tbsp ground cumin

2 tbsp honey

2 tsp extra virgin olive oil

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 

Instructions

Preheat oven to 200°C. Place pork and beef in a large bowl. Knead until smooth. In a blender chop very fine the onions and garlic and add to meat and spices,eggs, wine and herbs and stir to combine.

Roll meatballs in to oval-shaped meatballs and dust with flour  and place in a baking tray. Drizzle a bit of olive oil and cook in the oven until all browned but juicy. 

To make tomato sauce

Meanwhile heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 3 minutes or until onion has softened. Add tomato paste and can of diced tomatoes seasoning with salt and pepper. Stir in 375 ml stock and bring to a simmer. Reduce heat to low and cook for 15 minutes or until slightly thickened. Check Season.

Place meatballs into a deep round 24 cm ovenproof dish. Season, then ladle sauce over the meatballs. Pour over remaining 250 ml stock. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 10 minutes or until meatballs are cooked through and sauce has slightly thickened. Add cheese and cook for a further 5 minutes or until melted.

Serve meatballs over a bed of jasmine rice topped with tzatziki, chopped tomato and spring onion.