6 eggs 15gr butter 2 spoonfuls white breadcrumbs 6 spoonfuls creme fraiche Some kefalotyri cheese (grated) Salt Pepper Break an egg over each tart and season with salt and pepper. Bake the eggs for about 8 minutes at 170 C until the white starts to become solid. In a large bowl, pour the crumbs, melted butter and the “kefalotyri” cheese and stir. Pour the creme fraiche over each egg, top with the bread mixture and bake for an additional 5 minutes approximately.
1kg fresh spinach, coarsely cut and washed well 1 big leek, coarsely cut and washed well 4 spring onions, coarsely cut 4 eggs 1 ? cup of milk 1/5kg crushed feta cheese ? kg kefalograviera cheese 5 tablespoons sweet trahana (cracked wheat) 1 cup olive oil Salt and freshly ground pepper Home made phyllo dough Wash and drain the spinach well. Put in a bowl together with the leeks and the spring onions. Beat the eggs lightly and add to the greens mixture. Pour the milk and the trahana and ? cup of oil. Add the salt and pepper and … Read more
1kg flour 10gr dry yeast One piece of yeast the size of a walnut A pinch of salt ½ a cup olive oil Olive oil for frying 2 cups lukewarm water Sift the flour into a bowl and add the dry yeast. Make a hole in the middle and add the yeast dissolved in hot water. Add the salt and the olive oil and then alternate adding hot water and flour to make the dough. Knead the dough until soft. Set aside, cover with a cotton towel or wrap and leave in a warm place until it doubles in volume. … Read more
1 store-bought phyllo dough 2 cups 2% yoghurt 1 1/2 cup sugar 1 glass corn oil 1 sachet baking powder 1 to 2 teaspoons vanilla 4 eggs 1 cup orange zest Put all the ingredients, except for the phyllo dough, in a bowl and whisk well. Cut the phyllo into round pieces about 2cm thick and put in a baking pan. Place in a pre-heated oven at 170C to dry, making sure they do not get burnt. Evenly pour out the mixture. Bake at 170 degrees Celsius for about 30 minutes until the top gets slightly red. Syrup: In a … Read more
2kg milk 4 eggs 200gr fine semolina 200gr crystallized sugar Vanilla extract Lemon zest A little butter In a large pot, boil the milk. In a separate bowl, pour the eggs, sugar, semolina, vanilla and the lemon zest and stir. Once the milk starts boiling add the mixture and stir until it boils well. Add the butter. Place in a baking pan and sprinkle with sugar -brown or crystallized. Place in the oven and bake at 170 C for 40 minutes.
3 cups milk 2 cups sugar ½ cup fine semolina 3 eggs A pinch of vanilla or orange A little fresh butter In a large bowl, stir the milk, eggs and semolina. Place on high heat and stir continuously until the mixture becomes creamy. Add the vanilla or orange. Remove from stove and add the butter. Brush a baking pan with butter and pour in the cream. Place in the oven and bake at medium heat for about 25-30 minutes. When cooled, cut and sprinkle with cinnamon.
Store-bought phyllo dough 1lt full milk 1 cup fine semolina 2 teaspoons lemon zest 3 eggs 2 tablespoons fresh butter 1 cup sugar A little oil to brush the phyllo dough Cinnamon for sprinkling In a large pot, pour the milk, sugar and lemon zest. Heat the ingredients, stirring continuously so that the milk does not stick. As soon as it warms slightly and starts to steam, add the sifted semolina slowly to prevent lumps and stir until the mixture thickens. Remove from the fire, beat the eggs and add slowly to the mixture. Add two spoonfuls of fresh butter. … Read more
For the dough: 5gr dry yeast 800ml hot water 600gr hard flour Salt Canola oil for frying Cinnamon Walnuts For the syrup: 1200gr water 600gr sugar 200gr honey 1 cinnamon stick Orange and lemon zest Dough: Dissolve the yeast in warm water. Sift the flour and salt in a large bowl and make a hole in the middle. Add the dissolved yeast and stir well. Cover with a towel or saran wrap and leave the bowl in a warm place for 3 hours so the dough can rise or double in volume. Syrup: To make the syrup put all the … Read more
1kg flour 1 cup olive oil 1 sachet dry yeast 1 teaspoon ground cinnamon and 1 teaspoon clove A pinch of salt Oil for frying Dissolve the yeast in lukewarm water and add 1 of the flour. Mix well and let the dough sit, approximately for 30 minutes. Add the clove, cinnamon, salt and slowly pour in the flour and the oil. Knead the dough and make small round balls and then into thin strips for moulding shapes. Heat a frying pan and add oil. Fry the dough balls until they are golden brown. Serve with honey or sugar.
1 glass fresh orange juice ½ glass olive oil 25 gr cinnamon 15 gr dried carnations A piece of orange juice Edible olive oil for frying – 2.5 kg approx. Flour for all purposes Mix the yeast with a little flour, adding the cinnamon and cloves to the water and let sit for about 15 minutes. Strain the water and mix with the orange juice. Cut the remaining flour with the oil and dissolve the yeast in the mixture of orange juice, cinnamon/clove and water, adding the zest for freshness. The dough must be firm enough to mould. Make long … Read more
800gr white flour 200gr whole wheat flour Two sachets dried yeast A pinch of salt and sugar In a medium sized bowl mix the salt, sugar, flour and yeast. Add 1 cup of water and knead the mixture. Let it rest for 30 minutes. Preheat oven to 220 C and bake for one hour.
For the dough: 5 eggs 5 teaspoons oil 3/4kg flour 1 cup whiskey or ouzo 1 vanilla extract For the syrup: 2 cups honey 2 cups water 1 lemon peel Oil for frying Mix all ingredients for the dough and knead. Cover, set aside and let rise. Make balls with the dough and press flat. Put the dough through a dough cutting machine starting with the thickest number to the thinnest (numbers up to 6, with 6 as thinnest). Cut the dough in pieces (20 x 15), fry in oil until golden brown and serve.
6 350gr jars (empty) 6 eggs 375gr butter Zest of 3-4 lemons 600gr lemon juice 900gr sugar 3 teaspoons corn flour Put all the ingredients, except the butter, into a small pan on low heat and stir well. Soften butter and add slowly, stirring the mixture. Place the mixture in jars, pasteurise and the cream is ready.
10 ripe tomatoes 4 eggs 200gr smoked pork (traditional product of Kalamata) Oil Salt Pepper A little sugar Fresh oregano Grate the tomatoes and put in a deep frying pan. Add olive oil, salt, pepper, fresh oregano and a little sugar, let simmer. Add the ham, cut in large chunks. When the sauce starts to thicken, add the beaten eggs. Stir lightly, let cool for 5 minutes and serve.
Formaela cheese Tomato slices Bread slices Cut the “formaela” cheese of Arachova into round pieces that are about 1.5cm thick. Next, grill at high temperature until grill stripes appear on the cheese. Cut large slices of tomato and bread on both sides. Bake the tomatoes in the oven for 5 minutes at 160 C. When ready, stack tomato and cheese, first the tomato and then the “formaela” cheese. Serve.
The Sfela Chesse of Messinia from the southern Peloponnese is also called ‘the cheese of fire’ because it is spicy, salty and slightly sour to the taste. A medium hard, white brine cheese, in oblong pieces, it has a full body with a few holes. It is a Protected Designation of Origin product and made in Messinia from sheep or goat’s milk or a mixture of both. The cheese is a good starter and opens the appetite.
Pasto Arkadias (Salt pork of Arcadia), is a traditional delicacy with an age-old method of preserving meat .Prepared red pork meat is boiled and placed in a terracotta container, which is covered with a thick layer of fat. Traditionally, the container is covered with a piece of cloth and secured with a rock for preservation into summer. Preserving pork meat is a custom dating from antiquity and in Byzantine writings, there are many references to the preparations of salted meat.
The Oranges of Laconia ripen faster than other varieties in Greece and their juice is exceptionally sweet. The oranges are known for excellent quality, color, aroma and taste. The varieties include Cuttee Valencia, Campell Valencia, Olinda Valencia, Frost Valencia and Inegimgong. The peel of the oranges is moderately thick, fairly glossy and firmly attached t the flesh. The Oranges of Laconia are juicy with a sweet taste and are served as table fruit, as well as used for juice.
The “Delicious Pilafa Apples” are red-golden in color and known for a delicious and aromatic flavor, which is not too sweet. The skin of the apple is yellow-green while, the part exposed to the sun, is red. They are white fleshed, with a cohesive texture. The apples gathered in late October and available until June. The cultivation of the apples in Arcadia began in 1940. Today it is a Product of Designation of Origin produced in Tripoli, Arcadia. The “Delicious Pilafa Apples” are served as a table fruit, as well as a flavorful ingredient in cooking, baking with raisins, apple … Read more
“Elatis Vanillia” of Menalo comes mainly from the fir covered peaks of Arcadia (80%) and 20% from the flowers of the region. The varieties are classified according to the honey’s organoleptic properties, depending on the diet of the bees (thyme honey, flower honey etc). Thick honey, with delicious flavor and sweetness, it has a characteristic light color and sheen. It is a Product of Designation of Origin made in Arcadia.