2 kg milk 10 eggs 2 teaspoons baking powder 1 teaspoon vanilla 1 ½ cup olive oil 2 cups sugar 2 cups flour In a large bowl, pour in all ingredients and mix well. Evenly spread the mixture into a buttered baking pan. Preheat the oven to 175 degrees and bake for 35 minutes at the same temperature.
300gr yoghurt 300gr oil 5 eggs 200gr sugar Vanilla Baking powder Loquat liqueur 1 packet phyllo dough crust For the syrup: 800gr sugar 800gr water Lemon juice Roll out the phyllo sheets, fold every second on and place in the baking pan until full. In a large bowl, stir all the ingredients together very well. Spread the mixture over the dough. Bake at 180 C for 15-20 minutes. In a large pot, boil all the ingredients for the syrup and pour over the pie when ready.
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 … Read more
For the dough: 500gr cold water ½ teaspoon salt 2 drops vinegar 1 tablespoon seed oil Flour -so that the dough doesn’t stick For the filling: 700gr feta cheese 2 grated zucchinis without the skin 1 teaspoon sugar 3 eggs Filling: In a large bowl,mix all the ingredients together. Prepare the dough and set aside for 30-40 minutes. Separate into 8 pieces. Roll out each piece and oil the edges. Spread the sheets and cover with a towel. Add filling to each sheet and roll the dough by rolling the towel. Place the pies in a baking pan with enough … Read more
For the dough: 750gr flour 1 tablespoon vinegar 1 tablespoon salt ½ cup olive oil 400gr lukewarm water For the filling: 100gr olive oil 100gr flour 1 liter warm fresh milk ½ teaspoon nutmeg 2 eggs 600gr grated feta cheese Salt Pepper Mix ingredients in a bowl and gradually add the water, kneading the dough at the same time until soft, not sticky. Cut the dough in six pieces and roll out phyllo sheets. Brush the baking pan with oil and begin to layer the sheets, brushing each with oil. Add filing between layers. Bake at 180 C for 50-60 … Read more
6 liters fresh milk 1200 gr sugar 8 eggs 1/2 teaspoon vanilla 550 gr fine semolina 4-5 sheets of phyllo crust per baking sheet and 4 puff pastry sheets 100 gr melted fresh butter Fine sugar and cinnamon For the cream, begin to boil all the ingredients except the semolina. As the mixture begins to bubble, add the semolina and stir until the cream thickens. Layer the phyllo sheets in a baking pan with a little butter between each sheet, pour in the cream and top with a layer of phyllo dough. Bake at 170 C for 35 minutes. Before … Read more
1 cup sugar Fresh butter Soft flour Baking powder Cherry juice or sweet cherry preserve syrup Eggs Cherry spoon sweet In a large bowl mix sugar, fresh butter, soft flour, baking powder, cherry juice and eggs. Pour the mixture in a baking mould, add cherry sweet-preserve and stir lightly. Bake for 55 minutes at 150 C.
500gr butter 20 eggs 750gr milk 500gr olive oil 250gr honey 200gr sugar 2kg flour 80gr baking powder In a large bowl, mix all the ingredients together. Spread evenly onto a baking mould and bake at 170 C for 50-60 minutes.
1 kg spicy peppers 3 diced tomatoes 1 tablespoon sugar ½ cup olive oil (for frying) Oregano Salt Pepper Clean the peppers, cut and remove seeds. Fry for 5 minutes on high heat. Place the peppers into a baking pan together with the tomatoes, salt, pepper, oregano and sugar. Place in the oven and bake at 180 C for 20 minutes. Optionally, you may add grated feta cheese and serve.
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 … Read more
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.
Kefalograviera is a main, hard table cheese also used for grating. It is whitish to light brown in color with a firm texture and many small holes. It is mild to slightly sharp in taste with the aroma of milk proteins-prop ionic fermentation. Formed in wheel-shaped molds, the cheese ages at least three months. It is a Protected Designation of Origin product and made in the regions of Western Macedonia and Epirus, mainly, in Etoloacarnania and Evritania. It is made with sheep’s milk or a mixture of sheep and goat’s milk (not to exceed 10%).
Anevato Grevena is a soft, white, pungent cheese and among the most ancient in Greece. With a grainy texture and fresh, slightly salty, sour taste and aroma, it is without shape, crust or holes. It is a spreadable table cheese, served with a spoon and often used in the pita pies of Macedonia. A Protected Destination of Origin product, the cheese is made in Grevena and in Voio, Kozani. Anevato is made from sheep’s or goat milk or with a mixture of both.
Manouri is a fresh, semi- soft cheese, which is solid and cylindrically- shaped without crust or holes. White in color, with a rich and creamy flavor and slightly milkly sweet taste, it is ideal for toasts, sandwiches and crepe fillings. It is a Protected Designation of Origin product and made in Thessaly, as well as Central and Western Macedonia. Manouri is a characteristic type of thick myzithra cheese produced by heating sheep or goat whey, or a blend, and then adding sheep or goat’s milk or richer cream.
Batzos cheese, a traditional shepherd’s cheese, is a semi-hard or hard white brine cheese in square pieces with holes. It has a pleasantly sour, slightly spicy and very salty taste and aged in brine for at least six months. It is a Protected Designation of Origin product and made in Central and Western Macedonia and Thessaly with sheep’s milk (slightly skimmed), goat’s milk or a mixture of both. It is best pan-fried in a little oil as a delicious side dish.
The strawberries of Florina are a small, aromatic fruit which is particularly sensitive to transport and preservation because of size. The varieties include Tiega, Gorello, Tuft, Toro and some old Greek varieties. The Greek word for strawberry “fraoula” comes from the Italian “fragola” which means aroma. The Greek name “chamokeraso” is mentioned in Dioscorides as “chamekerasos”. The native strawberry (fragaria vesca) is self sown in Greece and produces small fragrant fruit.
he peaches of Naoussa are high quality fruits with special characteristics due to the micro climate of Vermio, the soil, water and the method of cultivating the peach tree. The peaches have a bright colour with a particular taste-aroma. They are medium to large in size and are suitable for transport. The quality of this exceptional fruit established the ongoing demand of Greek peaches both in local and international markets. Varieties incude Maygrest, Springrest, June Gold, Dixired, Readhaven, Maria Bianca, Sunglaud, Flavor Crest, Loring, Elegand Lady J.H. Hale, Dew Hale, OpsimoNaousas. Cultivation of the peach tree in Naoussa is long … Read more
The apples of Florina are well known for their taste and aroma The altitude of the orchards (600-750m and the region’s soil and climate conditions (low temperatures, humidity, sandy loam acidic soil etc) create ideal conditions for cultivating exceptional fruit. The texture, flavor and aroma are preserved for long periods. Varieties include the Golden, Red Delicious, Starkin and Imberial. The apples of Florina are mostly served as a table fruit.
The apples of Rodochori are especially characteristic with an oblong shape, deep red color, medium – large size, taste and particularly delicate aroma. They are firm and can be stored for long periods. The apple varieties of Rodochori include Red-Delicious, Golden Delicious, Jona-Gold and Ojar-Gold. A traditional farming area, the first apple orchards were planted in the early 50s (1952) with the Befort (Pella) as the basic variety and, simultaneously, other varieties were also planted creating productive orchards. The apples of Rodochori are mostly served as a table fruit.