1lt water 1.7 kg flour 30gr yeast 20gr salt 50gr sugar Dissolve the yeast in lukewarm water. Mix the water with the flour so the dough is not too firm. Add yeast, salt, sugar and blend. Set aside to rise for about 30-40 minutes. Take spoonfuls of dough and fry. Place a frying pan on low heat with the olive oil. Fry dough balls until golden-brown, top with sugar and cinnamon. Serve with koumquat spoon sweet.
For the dough: Store-bought phyllo dough For the filling: Sunflower oil Sugar Vanilla extract Baking powder Orange Place all ingredients except the phyllo dough in a large bowl and beat with a whisk. Cut the phyllo layers into four pieces. Crumple the layers and drop them in the mixture. Put the mixture in a baking pan brushed with oil and bake for 30 minutes at 180 C. Boil the syrup and pour lukewarm over the pie. Serve the orange pie with whipped cream or ice cream.
4 cups 0f milk 1 cup fine semolina 4 egg yolks 100gr fresh butter 4 egg whites in meringue form 1 teaspoon vanilla Orange zest from 1 orange Fine sugar Cinnamon In a large pot, heat the milk together with sugar and vanilla. Gradually add the semolina and stir continuously at a low temperature until the cream thickens. Remove the pot from the stove and add the egg yolks to the cream. Add the butter and the orange zest and stir until all the ingredients are mixed well. Add the beaten egg whites to the meringue with very little salt. … Read more
Sykomaida: 2kg dried and fresh figs 200gr walnuts 50gr ouzo 20gr pepper 30gr cinnamon powder 20gr cloves powder 50gr sesame 30gr anise carioca: 1kg almonds, chopped. 100gr dark chocolate 150gr coconut 100gr walnuts 100gr hazelnut 20gr vanilla powder 20gr cinnamon 100gr raisins 200gr honey Cut the figs finely with a pair of scissors and place in a medium sized bowl and add the ouzo to soften. Add the anise, cinnamon, clove, pepper and sesame seeds. Knead the mixture. Mould into salami shape using wrap. Refrigerate for an hour. Carioca: Melt the dark chocolate in bain marie, add the finely chopped … Read more
1 cup grape must 1 cup sugar 1 cup orange juice 1 teaspoon cinnamon powder ½ teaspoon clove 1 tablespoon cognac 1 cup raisins 1 ½ tablespoon baking powder ½ teaspoon anise 1 tablespoon baking soda 1/2 cup olive oil 1 tablespoon sesame seeds Beat the sugar and the olive oil until slightly white, add the must, orange juice and the cognac. Stir all solid ingredients together, mix lightly and add the raisins. Brush with oil and flour the baking pan, pour the mixture and sprinkle with sesame seeds. Bake at 180 C for 50-60 minutes.
For the dough: 1 sachet dry yeast 4 tablespoons milk 4 cups flour ½ cup oil 2/3 cup sugar 2 eggs beaten with some salt 3 tablespoons strained yoghurt For the filling: 4 cups unsalted myzithra cheese 2 egg yolks 1 pinch vanilla 2 tablespoons honey 2 tablespoons lemon zest 1 tablespoon cinnamon 2 tablespoons unsalted butter 6 tablespoons sugar 1 egg yolk beaten with a little water Dough: In a small bowl, dissolve the yeast in milk and add a little flour (one teaspoon) and let rise. In a large bowl, beat the oil with the sugar until creamy. … Read more
500g protein-rich flour (14-15%) 1 sachet dry yeast 60gr butter 100 gr sugar 200ml milk 50ml citrus liqueur (or orange or limoncello or mandarin or coum quat or bergamot) ½ cup well sliced and chopped sweet bergamot (or orange or lemon or citron or mandarin or kumquat) 1 egg and 1 yolk in the dough 1 egg white + 3 tablespoons powdered sugar + 20 white almonds: overcoat Pulse the sweet, bergamot and liqueur in a food processor cutting into small pieces, so as to spread evenly in the dough. In a saucepan, warm the milk, butter and sugar so … Read more
1kg kumquat 1kg white crystal sugar 3 cups water Juice of ½ lemon Using a toothpick prick the fruit many times. Fill a pot with water and add the washed kumquats. Let boil for 10-12 minutes then sieve and put fresh water in the pot. When it starts boiling put the fruit in the pot and boil again. Repeat this procedure 3-4 times. Strain the boiled kumquats and put aside. In a large pot boil the sugar with water for 10-15 minutes and then add the kumquats. Boil together for another 15 minutes while skimming the surface and making sure … Read more
8-10 cups all-purpose flour 2 cups milk 1 1/2 cups sugar 1 cup melted butter 2/12 cubes fresh yeast 3 egg yolks and 1 more for the spread 1 vanilla 1 teaspoon orange peel 3 tablespoons sweet dough sauce or orange (drained and chopped) 1 shot liqueur (kumquat or orange) Preheat the oven to 180 ° C. Warm the milk, pour into a bowl and add the yeast broken by hand. Stir and pour in one cup flour and half of the sugar. Mix well, cover the mixture with a towel, set aside for half and hour to rise. In … Read more
½ cups semolina 3 cups hot water ⅛ tablespoon salt ⅓ cup olive oil Sugar and cinnamon to garnish Bring water to the boil in a large pot. Add the semolina and salt and stir until it thickens. Pour into a frying pan and let cool. Cut into triangles and add olive oil to the pan. Place pan on high heat and fry the triangles until golden-brown. Serve on platter and sprinkle with cinnamon and sugar.
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.
1kg flour 180gr butter 170gr sugar 3 large eggs, slightly beaten and 1 egg yolk 2 large oranges, zest and their juice 200ml muscat wine 50ml kumquat liqueur 120ml milk, lightly heated 45gr yeast 2 tablespoons vanilla A pinch of salt Let the ingredients reach room temperature. Preheat the oven to 40 C for 10 minutes and close. In a large bowl, mix the warmed milk with 50gr of sugar and the yeast until dissolved. Add the flour and stir. Leave the yeast mixture in the oven for 40 minutes. In a small pot and over low heat, put the … Read more
1 packet phyllo crust 150gr butter, melted 500gr feta cheese 1 soda tin of 330ml For the bechamel sauce: 4 cups milk 100gr butter 100gr flour 2 egg yolks Nutmeg, salt and pepper to taste In a small saucepan heat the milk. In another pot, melt the butter, making sure it doesn’t burn. Add the flour and stir well with a whisk. Pour in the milk and whisk all ingredients together well. Add plenty of freshly ground pepper and nutmeg. When the bechamel is ready, pour in the cheeses and stir. If necessary add more salt and pepper. Add the … Read more
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.
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 … Read more
Prentza is a Cephalonia cheese which is traditionally produced on the Ionian Islands but can also be found in Epirus, Aetoloakarnania and the Peloponnese. On Cephalonia, when a barrel of feta empties, the cheesemakers collect the slivers left in the barrel and mix the remains with olive oil and thyme. The mixture is soft and is called Prentza. It is matured in wooden barrels for at least three months. It is considered a cheese by product due to the way it is produced. However, for this reason, it is distinguished for its tastiness and Greek flavor.
Noubolo is known locally as the prosciutto of Corfu, the traditional cured meat of the island. A delicacy made from boneless pork steak marinated in red wine, seasoned with black pepper and oregano, wrapped in a “bolia” (sheep’s intestines) and smoked over aromatic herbs. Rich and aromatic, the secret lies in the smoking where the meat absorbs the aroma of the herbs. It is cut in thin slices and complements many dishes including “strapatsada” (tomato and egg omelet) and “manestrakolopibiri” (pasta with red pepper).
Spicy ladograviera is a type of graviera produced from sheep’s milk on the island of Zakynthos. It is a medium graviera cheese made from sheep’s milk which has matured for 8 months and then placed in olive oil for at least another 2 months.. It is truly a special cheese with an impressive full flavor. It has a strong fruity taste leaving a piquant aftertaste. It is produced in very small quantities which makes it rarer even in the local market. It is served as a table cheese but also used in cooking.
The Zante Star, one of the most beautiful hotels in the area, is situated in the charming Tsilivi, on Zakinthos island. Built in a verdant location, the hotel is suitable for couples, friends and families with or without children. It offers beautiful areas, a swimming pool, wonderful gardens, stunning views of the sea and the surrounding countryside. The Zante Star hotel guarantees unforgettable holidays to its guests.
The Zante Maris Hotel on Zakynthos island is situated on Tsilivi beach and offers sea views. It has a capacity of 192 rooms, 371 beds. There is a restaurant, a snack bar, a bar, indoor and outdoor swimming pools, a gym and spa. Evenings at the hotel are very pleasant as there is live entertainment for guests.