white chocolate mousse with banana liqueur

Ingredients	Method
300 gr white chocolate 100 gr cream 500 gr cream 35% 1 vanilla 100 gr liqueur banana 100gr dried flex bananas	In a bain marie melt the chocolate with the cream. becareful  because it burns easily. let the chocolate to cool. beat the heavy cream, gradually adding the liqueur, the vanilla and finally the cream of the white chocolate. Divide the mixture into glassew and let stand for at least 3 hours in the refrigerator. enjoy your sweet with flex of bananas dried.

Strawberry cream tart

Strawberry sauce

Ingredients	Method
300g chopped strawberries   100g strawberries past   from multi    1 vanilla    100 g of sugar	Chope the strawberries and place them in a saucepan with sugar and vanilla. Let them boil until the sauce looks like syrup. Take  the mixture of the heat and let it cool. If you want to save calories pass the strawberries through a blender but don't dissolve them, interely . Add a little bit of icing sugar (2 tsp) and a little bit of balsamic cream (3 tsp) and pour over your dessert.

You can find the recipe for vanilla cream here

Ingredients for the base	Method
1 vanilla cake sliced   For the syrup will need:       2 cups water       2 cups sugar       Peel of 1 orange and zest       1 cinnamon stick 1 bay leaf	Prepare the syrup: In a saucepan place all the ingredients  Boil the syrup  for 5-10 minutes. In a round tart pan, place the slices from cakes (be careful not to leave any gaps) Once the syrup has cooled pour it over the cake with a spoon

Enjoy!

Briam - ratatouille

	Ingredients 4 chopped zucchini Coarsely chopped 2 eggplant slices (debittered for half an hour in salted water) 2 onions roughly chopped washers 3 potatoes thinly sliced 3 chopped peppers Florina 5 large tomatoes cut small cubes 3 cloves garlic purified broken in half
2 sprigs fresh oregano for serving 70 g olive oil 1 glass of wine moschofilero 1 n. C sugar Salt Pepper
Method Preheat oven to 200oC. Throw in a pan, pepper, salt, sugar, oil and wine and pour in all the vegetables. Stir well. Place the tray in the oven covered with foil and cook for about one hour and thirty minutes. Remove the foil and grill it for another 15 minutes.

	Ingredients for feta cream 200 g grated spicy feta 100 g cream cheese 100 g yoghurt 50 ml cream rich in fat Salt Smoked Paprika Freshly ground pepper
Method  Mix all ingredients and place the mixture in the refrigerator until you use it.

Enjoy your meal !

Bread with setzuan pepper

Ingredients

Method

700 g wheat flour       300 g rye flour       600 ml water       2 sachets of dried yeast       1/2 tsp sugar       1 tsp salt       20 g Setzuan pepper       175 g dried tomatoes       5g oregano

In a bowl place the flours.Dissolve the yeast and sugar in warm water and leave it for a few minutes to activate the yeast.Then add to the bowl with the flour. Pour half the amount of water and kneading for 15 minutes. Add the salt and the remaining water to make the dough smooth and soft.Let the dough rest for 15 minutes covered with a towel. After rest add the sun-dried tomato, pepper and oregano and mix the materials.  Make small circle pieces of bread and place it on a baking sheet covered with parchment paper. Flour the top of the dough. The engrave lightly and let it rest for 50 minutes covered with transparent film. It will doubled in size.Bake the bread in a preheated oven at 200o  degrees for 20-25 minutes.

Spinach pie with feta cheese

Ingredients for the dough phyllo	Method
4 cups good quality wheat flour (you may need a little more flour)    salt   1 cup water   2 kg. In vinegar   3 tbsp butter sheep	In a bowl add flour, salt, butter, vinegar, water, and mix with your hands. Once it's ready, cover the dough, with a towel and set it aside to rest. This quantity gives us 4 dough sheets

Ingredients for the stuffing

Method

1 kg of spinach   1 bunch dill, chopped   1 bunch chopped Myronia   4 spring onions, chopped   4 eggs   Butter for the leaves   250g grated feta cheese    fresh pepper    Olive oil for leaves    1 egg lightly beaten with a little water

In a bowl, add the spinach, coarse salt and rub with your hand to take of the juices of the spinach.  Add the eggs, and all the herbs. Mix well and add freshly ground pepper at the end. Grease a baking pan, lay one dough sheet, brush it with olive oil and place another on top of it. Place the filling and add the grated feta cheese. Close the pie with a dough sheet. Grease it with olive-oil and place the last sheet on top of it. Use a brush to coat the last sheet with egg. Bake the pie for 40 minutes at 180 degrees, in preheated oven

 Accompany your pie with yoghurt or sour milk

chocolate cream with crumbled biscuit

Ingredients for crumble biscuit	Method
200 gr digestive wholemeal biscuits   50 g hazelnut broken   2 tsp brown sugar   1 vanilla   80 g of butter at room temperature	Smash the cookies with a heavy object to dissolve. Place them in a bowl. Do the same for hazelnuts and add them to the bowl. Add the sugar and vanilla. Add the butter and stir well to form large crumbs. Spread the mixture on a baking sheet and bake it,  in a preheated oven at 160 ° for 20 minutes. Before you use it, let it  cool

chocolate cream	Method
300 gr milk   30g grated chocolate   50g brown sugar   20g cornflour   3 tbsp Kahlua   One egg and one egg yolk beatenα	In a saucepan add half the amount of milk and sugar and warm them up, at low temperature. In a bowl add the remaining sugar, the rest of the milk, the flour and the eggs. Add a little bit of warm milk. Add the mixture to the saucepan and stir through until thickened. At this point withdraw the pan from the heat and add the chocolate with Kahlua. Let it cool.

In a glass, cover the bottom with the cookie crumbs  and place a small quantity of chocolate.
Repeat this process again and enjoy it!

yogurt bavarois with screwdriver jelly

Bavarois

Ingredients	Method
• 300 ml vegetable cream • 400 g trays yoghurt • 30 g orange liqueur • 2 gelatin sheets • 2 tsp. tablespoons caster sugar • Zest of 2 oranges	To create the wipped cream, mix the cream with the caster sugar. Place the gelatin sheets in cold water to soften it.  Heat the liqueur in the microwave add the gelatin and stir until fully dissolved. Add the liqueur , orange zest and yoghurt in the whipped cream and stir gently using a ..... Divide the cream into ramekins (half full) and leave them for at least three hours.

Screwdriver

Ingredients

Method

• 70 g vodka • 350 g fresh orange juice • 120 g sugar • 25 gelatin sheets • Almonds roasted

Juice the oranges and pour the juice through a sieve. Soak the sheets of gelatin in cold water to swell.  In a saucepan put half the amount of the juice and sugar to simmer. When it has been boilled, remove it from the fire and put in, the gelatin after we have drained it. Stir well to dissolve the gelatin and add the rest of the juice and vodka. Let the mixture cool and then add it on top of the bavarois. Leave them in the fridge another four hours to freeze the gel and we take them of the ramekins carefully. Sprinkle with toasted almonds and enjoy

Arabic bread stuffed with vegetables and yogurt sauce

Filling

Ingredients	Method
50 g corn boiled (if you are bored corn in a can is fine) 50 g peas cooked 50 g green beans cooked 1 onion, finely chopped 1 clove garlic, chopped Green pepper, chopped red peppers chopped 30 ml white wine 1 chopped carrot boiled 100 g gouda cheese salt cayenne pepper freshly ground pepper olive oil	First boil the vegetables. In a sauce pan add the olive oil and start with the onion saute , then add the peppers , garlic and the carrot. Afterwards in the sauce pan, add the boiled vegetables and the wine. Add some salt, some pepper  and live the vegetable to cook for about 5 to 10 minutes. Allow to evaporate the water and take the mixture of the heat and add the cheese, salt and peppers

Yogurt Sauce

Ingredients	Method
1 yogurt 1 scant tsp curry ¼ tsp smoked paprika Zest of one lemon and the juice of Salt and pepper 4 tbsp olive oil	In a big bowl mix all the ingredients together and let the mixture in the fridge.

In each pie put a little bit of the sauce and add the vegetables.
Wrap and enjoy your meal !

Tiramisu

Ingredients

40 pcs wafer biscuits

160 grams sugar

5 eggs

500g mascarpone cheese

Grated chocolate for sprinkling

250g coffee espresso

30 ml frangeliko


Performance

In a large bowl pour the coffee with 1 tbsp of sugar and Frangelico. Mix well.
Dive the biscuits one by one in the Mixture.

In two different bowls separate the whites from the yolks.

In the bowl with the yolks, add the sugar and use a mixer until it gets a white colour.
Beat the whites meringue and add the mascarpone. Join the mixtures, gradually by stirring.

In a square form put a layer of biscuits and cover it with a thin cream layer. Continue alternately placing cookies and cream. Once you are done, put it the fridge for at least 4 hours.

When it's time to serve, add grated chocolate

Halva with coconut milk and traditional eggplant sweet

Ingredients

Method

1cup olive oil 1 cup coarse semolina 1 cup fine semolina ½ cup raisins ¼ tsp ground cloves 1 tsp cinnamon

Roast the semolina until it gets an intense golden color and begins to darken. Once this is done, add the raisins. We are working alongside the syrup. (Instructions in the table below) Mix the syrup with the herbs and use a strainer to wring it. Once the halva is ready, put  it off the heat and carefully add the syrup. After the addition of the syrup, put it in the pot, on the stove and stir until the halva is ready. Place the halva in a form silicone cake and let it cool.  For  Garnishing it use chopped eggplant sweet .

Syrop

Ingredients	Method
2 cups water 2 1/2 cups coconut milk 3 cups sugar zest of 1 orange 1 bay leaf 3-4 peppercorns 5 tbsp sweet eggplant chopped .	Put all the ingredients , in a saucepan  and boil. After it's boiled leave it to rest for 5 min. Use a strainer and add in the halvah following the procedure mentioned above.

Crepe tart with vegetables au gratin

Ingradients

Method

100 g flour 2 eggs 30g butter, melted 40g milk 4 g salt A pinch of sugar

In a bowl, add the flour, the sugar, salt and stir. Add the milk, stir well and let the mixture rest until there are no air bubbles. Incorporate the eggs and butter mixture. Bake crepes  in a frying pan both sides. Do not cook them completely. After you prepare the crepes place each sheet into individual molds for tarts, slightly buttered. Bake in the oven for 10 minutes at 200 °.  Remove from the oven and take it of the molds carefully. The basis for the filling is ready.

Ingradients

Method

2 cups mixed vegetables ( carrots , peas , green beans frozen) cooked and well drained 4 onions fresh chopped 1 onion 50g butter 10g olive 70 g flour 1 liter of milk boiled 100 g gouda cheese 50g grated parmesan cheese Salt, pepper , nutmeg 1 bunch dill , chopped

In a large saucepan, add the butter with the olive oil and the onions. Add dill together with flour. Mix until the flour is cooked and gets a golden color . Add the warm milk and stir until the mixture starts to thicken . It should be a quite thick cream . Once you have done, remove from the fire the pot and add in to the creme the cheese and the vegetables that we have already been boiled and cooled. Allow the mixture to cool before filling the crepes .

Muesli with yogurt and fresh fruits

Ingradients

1 pear, chopped 1 orange into small pieces Juice of 1 orange and zest of 3 tbsp muesli 1 biscuit must grape (moustokoulouro) 2 tbsp yogurt 1 tea spoon honey Grated Hazelnut

Method 
Squeeze the orange and add the juice of the pear. In a bowl or large glass first place the pear after we drain, then orange, muesli with the biscuit mixed . With the juice we put pears will shuffle it with yogurt and zest. You will not need all the juice just 3 tbsp After Mix well yogurt with the juice add over muesli yoghurt, finish with honey and sprinkle with hazelnuts and cinnamon.

Club Sandwich With salmon and sprouts

Ingredients	Method
100g cream cheese 2 g chopped chives 2 g chopped fennel 20g cream 3.5% fat lightly whipped Salt pepper  50g cucumber into very thin slices 6 fillets of smoked salmon 40 g cress sprouts 6 cherry tomatoes 3 slices of black wholemeal bread	Toast the bread. In a blender mix the feta cheese with the cream until becomes cream. Then in a bowl and the cream cheese, chopped chives, the fennel, pepper, little salt and mix together. Put the cream cheese in the refringerator until we use it.

Beet roots Chips

Ingredients	Method
2 beets salt, pepper and sugar 1 clove thyme olive oil	Clean and wash the beets with a peeler and pass the mandolin by cutting 2 mm. We open our oven preheated to 130th. Ιn a pan put parchment paper and spread the slices of beetroot on side by side. The salt and pepper, sprinkle with sugar and sprinkle with oil. Breaking with knife garlic and pour in the center of the pan along with thyme. Bake for 20 minutes until they leave all their fluids

Serving

On the top of the first toast bread we put 1 tbsp of the cream cheese, then 3 slices of the smoked Solomon, cucumber, the cress sprouts and finish it with the  cherry tomatoes Repeat the same for the last part and N’ joy!!!!

Crispy Goat Cheese with Chutney Tomatoes

Ingredients

Method

3 pieces  goat cheese ( traditional cheese made in Kos island) 1 cup sweet red wine 1 cup all-purpose flour 2 eggs lightly beaten with 3 tb sp water Crunchy mixture: 5 tbsp of corn flakes broken by hand 2 tbsp oat bran 2 tbsp sunflower seeds 1 tbsp carob flour salt pepper

In a bowl,  break the corn flakes with your hands and add the remaining ingredients for the Crunchy mixture . Place the ingredients for the cheese in 4 sallow dishes The wine, the flour in another dish , the eggs and the crunchy mix. Soak the cheese in the wine, then dredge it in the flour, soak it in the  egg mixture and finally into the crunchy mixture, pressing gently the goat cheese so it will get a nice smooth coating. Fried the cheese in medium-high heat oil for 3 minutes each side. Place it on paper towels to drain.

Tomatoes chutney

Ingredients	Method
1/2 kg  tomatoes chopped  2 onions, finely chopped 1 clove garlic , chopped 1 tablespoon ginger 1 cinnamon stick ¼ tbsp. carnation Two chili peppers 100 g apple cider vinegar 200g brown sugar 50 gr olive oil	Into a sauce pan add the olive oil with the onions, garlic and ginger. When the onion become soft add tomatoes, cinnamon, carnation, chili peppers, vinegar and sugar. In medium-high heat  cook it for approximately 40 minutes until the tomatos reduce and look like a jam.

Enjoy!

Butter bisquits whith cocao and ginger

Spaghetti with chermoula and broccoli

Small bites with feta cheese

Eclair with vanilla, chocolate and caramel

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Millefeuille with sweet cherry and berries

Muffin with oats and tahini icing

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Muffin with oats and tahini icing

Cereal Tart with greek yoghurt and fresh fruits

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Cereal Tart with greek yoghurt and fresh fruits

Sole fish fried with green aromatic salad

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Sole fish fried with green aromatic salad

Fried eggs in tomato sauce

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Fried eggs in tomato sauce

Velvet Fruit Soup

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Velvet Fruit Soup

Toast with tahini, apple and cinnamon

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Toast with tahini, apple and cinnamon

Yogurt tartlets with fresh fruit

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Yogurt tartlets with fresh fruit

Pancakes

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Pancakes

Potato Salad with grilled manouri cheese

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Potato Salad with grilled cheese

Fig toast

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Puffs with bitter chocolate

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Puffs with bitter chocolate

Tuna salad in Arabian bread

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Salmon in hazelnut crust

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cereal bars

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cheesecake with corn flakes and tahini

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Cheesecake

Stuffed Grilled Sea Bream

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Sea Bream

Pan-Fried Lamb Chops with greek yogurt sauce tzatziki

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Lamp Chops with fried potatos & greek yogurt sauce tzatziki

Grill is nice, but there is nothing in the world like Pan-Fried Lamb Chops. 

Doughnut holes with bitter chocolate

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INGREDIENTS

Doughnut holes
300 g flour
100 g carob
350 g lukewarm water
1 sachet of dry yeast
3 tbsp ouzo
2 tbsp sugar
Frying oil

Banoffee with nuts

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Banoffee

Ingredients for the tart:
225 gr Wholegrain Digestive bisquits
100 gr hazelnuts
50 gr Salted cashew nuts
160 gr mented butter

For the caramel:
2 cans of sweetened condensed milk
40 gr cream cheese
20 gr crème fresh 3,5% fat

For serving:
250 gr vanilla scented whipped cream
4 bananas chopped in slices
Sprinkles of dark chocolate or cocoa powder

Greek traditional sweet

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mageria

Traditional “Mageria”
(Mageria: in greek it originally means a portion of food serving a specific number of people – here repressents a traditional sweet)

Pure Monday

Orthodox Christian Easter begins this year on the 23rd of February. It is the first day of a long standing tradition of 40 fasting days. With this opportunity we will prepare delicious Greek recipes transforming the fast into a celebration.

We welcome all your suggestions in order to prepare recipes accustomed to your taste preferences and needs making this season full of joy and happiness

Carrot soup in citrus scent

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Carrot soup