? kg flour
3 eggs, beaten
300gr feta cheese
25gr butter
500gr milk
300gr yoghurt
Mix together the milk, yoghurt, lightly beaten eggs and butter in a large bowl. Stir well and gradually add the flour. Add the feta cheese. The mixture should be a thick mush; add more flour, if thin and a little milk, if too thick. Spread the dough in a round, medium sized oiled baking pan.
Sprinkle the top with a little olive oil and bake at 200 C until golden brown.
2 kg whole-wheat flour
1kg sugar
Spices (cinnamon, musk-nuts, nutmeg)
½ cup of water
100 gr approx. butter
Knead with a pinch of salt and make a thin pie.Heat the butter and baste the pie. Make a hole in the middle and start rolling outwards, then cut and make a long “rope”. Take each end and start to coil the dough creating two spirals. Place one on top of the other and press with a rolling pin. Roll out the dough.
Bake and sprinkle with sugar and crushed clove.
For the dough:
2kg all purpose flour
½ cup water
100gr butter
Sugar
Spices: cinnamon, nutmeg, clove
Knead with salt and make a thin pita. Melt butter (as much as needed) for brushing the dough. Make a hole in the middle and fold outwards. Cut a long rope. Take both ends and fold making spirals in opposite directions. Place one on top of the other and press with rolling pin.
Place in the oven and bake at 180 C for 30 minutes. Sprinkle with sugar and crushed clove.
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.
1 cup coarse semolina
25gr pine seeds
1 ½ cup fresh milk
65gr fresh butter or 80ml oil
Zest from 1 lemon
? cup sugar
Ground cinnamon
In in a large pan saut? the semolina and pine seeds for 30 minutes, stirring regularly until golden brown. In a small saucepan bring the milk, lemon, fresh butter (or oil) and sugar to the boil. Gradually add the semolina to the pan. Stir well until the semolina absorbs all the milk. Turn off the heat and cover the pot with a towel for about 30 minutes so the steam is absorbed.
After half an hour remove the lid and with a fork break up the halva. Serve with a spoon and sprinkle with cinnamon.
? cup olive oil
2 ½ cups coarse semolina
1 cup seedless raisins
1 cup whitened and roasted almonds, cut in the middle
For the syrup:
2 cups sugar
2 cups water
2 cups fresh orange juice
Zest from 1 orange
1 cinnamon stick
In a pot, mix the sugar, water and cinnamon for the syrup. Let boil for 7 minutes and let cool. In another pot, pour the olive oil. Add the semolina and on low heat, stir continuously with a wooden spoon until the semolina starts to turn blonde. When ready, pour in the syrup, the juice and the zest of the orange while continuously stirring. Pour in the raisins and the almonds, continuing to stir and keeping on a low temperature until the halva looks light and fluffy.
Remove from the stove and let cool. Serve cold, sprinkled with cinnamon.
1kg olives
100 gr raisins (blonde)
150 ml brandy
50 ml hot water
300 ml. natural orange juice
120 gr orange peel, diced and briefly boiled in water
50 gr sesame
600 gr thyme honey
1 sprig rosemary
Stir the raisins with warm water and the brandy for 30 minutes, drain and set aside liquid. In a large pan, roast the sesame seeds lightly and cover with the orange juice and the liquid from the raisins. Add the honey and rosemary and boil for 3 minutes. Add the olives, stir and boil for 5 minutes.
Remove from the heat, cool and store in a jar.
½ kg feta cheese
4 eggs
1 glass of milk
Traditional phyllo dough
Olive oil and salt
In a medium sized bowl mix salt, olive oil, flour and a glass of lukewarm water. Knead the mixture and let sit for 30 minutes. For the filling use a small bowl to stir eggs, milk, feta cheese and a spoonful of olive oil.
Roll out the dough until it is thin and cut in the middle to form two equal squares.
Place half the dough in baking pan spread filling and cover with remaining dough. Bake at 180C for 50 minutes
5 eggs
250gr sugar
250gr sunflower oil
2 teaspoons cinnamon powder
2 teaspoons vanilla
45gr baking powder
1/2kg all purpose flour
6 medium sized green apples, chopped
100gr raisins
100gr walnuts
In the mixer, beat eggs and sugar for about 10 minutes until fluffy and add the oil, cinnamon, vanilla and stir well, with a wooden spoon, not mixer. In a separate bowl, pour the baking powder in the flour, stir and add to the mixture. Lightly flour the raisins and walnuts, not to sink to the bottom of the baking pan and pour the mixture into a large buttered baking pan. Finally, peel the apples, cut into small pieces and place on top of the mixture.
Bake at 170 C for 30 minutes.
500gr ripe kiwis
400gr sugar
3-4 lemon drops
Very little vanilla extract
Peel the ripe kiwis and cut into pieces. Put in a large pot and puree. Add one cup water, vanilla extract and sugar; bring to the boil. Let simmer for about 10 minutes. When it starts to foam, remove with a spoon.
Ádd the lemon drops and simmer for 5 more minutes. Store in sterilised jars.
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.
8 eggs
2 onions (sliced)
2 tomatoes (peeled and chopped)
¼ cup olive oil
4 tablespoons parsley (chopped)
Salt
Pepper
Cut the onions in slices and grate the tomato. Put in a frying pan to cook and add salt, pepper and a little sugar. When cooked, beat the eggs and add to the frying pan.
Pour in and continue to stir until the eggs are cooked.
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.
2 cups flour
2 cups water
3-4 eggs
Feta cheese (crumbles)
A spoonful of milk
1 teaspoon sugar
A pinch of salt and black pepper
Beat all the ingredients together. Butter a large round pan with a bit of butter and olive oil and place the pan in the oven at 250 C to turn brown. Pour the butter over the dough and sprinke with the crumbled feta In a medium sized bowl. Mix all the ingredients adding the eggs last and doughy smooth consistency. Break extra feta cheese in small pieces and set aside in a small bowl.
Bake at 200 C for 45 minutes. Remove pan from oven and add more feta cheese.
2 cups self-raising flour
2 teaspoons baking powder
1 cup butter
1 ½ cup sugar
2 eggs
4 apples, cut into cubes
½ cup cognac
½ cup milk
1 teaspoon cinnamon
1 teaspoon clove
Using a mixer, beat the butter and the sugar until fluffy. Add the eggs and mix well. Next, slowly add the flour and sift together with the baking powder. Add the cognac, milk, cinnamon and clove. Stir well until the mixture resembles cake dough. Add the apples and continue to stir. Coat a baking pan with butter, dust with flour and pour in the mixture.
Place in the oven and bake at 180 C for 60 minutes. Remove from the oven, let cool for about 10 minutes and serve.
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 a large bowl, beat three egg yolks well with the remaining sugar and in a large bowl, the vanilla. Add the chopped spoon sweet, orange zest, liqueur and melted butter. Stir the yeast mixture with the egg mixture and add the flour slowly (as much as needed) until the dough is firm and soft.
Cover the dough with a towel and leave it in a warm place to inflate. Once it’s ready, ferment it again and divide it into two equal parts by forming two loaves. Place them in a buttered baking dish, smear their surface with the egg yolk and cut it in the shape of a cross.
Bake the loaves for about 60 minutes until golden brown. Let cool before cutting and serve with an orange or kumquat spoon sweet.
1 sausage (Froutalia from Andros island)
Lard from the Froutalia
1 large zucchini
1 potato
4 large eggs (free range)
Dice the sausage, zucchini and potato on a cutting board. If desired, beat eggs in a small bowl with a fork and set aside. Heat oil at high temperature in a medium sized pan for about 2-3 minutes. Add the zucchini and potato to the pan, saut? and then add the sausage with the lard. After the vegetables and sausage are well fried, pour in the eggs and stir. Fry eggs for a couple of minutes until firm.
Remove pan from heat and let cool. To serve, place a plate on top of pan and flip. The omelette should come out upside-down.
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.
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.