2 tablespoons rice
5 cups fresh milk
½ cup sugar
1 vanilla stick
Ground cinnamon
Wash the rice and let dry. In a large pot, heat the milk and add the sugar, vanilla and rice.
Once it rises and starts to thicken, it is ready.
4 tablespoons risotto rice
1 cup tea water
4 cups full fat milk
½ cup sugar
2 tablespoons corn flour
Mastic powder
1 handful blond raisins
Ground cinnamon
Wash the rice and boil with water for 10 minutes. Add 3 ½ cups of milk to the rice and let simmer for 15 minutes, stir often. Pour the sugar in the rice. Dissolve the corn flour with the remaining milk and add to the pot.
Boil the “ryzogalo” for about 10-15 minutes, stirring until it thickens. Remove the pot from the heat, add the mastic and raisins and stir. Serve in 5-6 bowls and sprinkle with cinnamon.
1 kg goat’s milk
1 cup brown rice
2 cups brown sugar
Lemon or vanilla
Put the rice in a pot with a little water to swell, then drain. Add the rice to the boiling milk. Lower the heat and stir continuously to keep from sticking.
When the mixture starts to thicken, pour in the sugar and stir until it thickens well. Add the lemon or vanilla and serve in a bowl or platter.
4 cups milk
½ cup risotto rice
A pinch salt
½ cup sugar
1 vanilla extract
2 teaspoonfuls corn flour
Cinnamon
Boil the rice in the pot with a cup of water and a pinch of salt and at the same time warm the milk with the sugar so that it melts. Keep ½ cup of milk (from the 4 cups) to dissolve the two spoonfuls of corn flour and the vanilla extract. Once the rice boils and absorbs the water, pour in the milk with the melted sugar.
Lower the heat and let boil for 10-15 minutes, stirring occasionally. Add the milk with dissolved corn flour and vanilla extract. Continuously stir until it thickens. Serve hot in bowls and sprinkle with cinnamon.
For the dough:
1kg flour
½ cup olive oil
Juice of 1 lemon
1 teaspoon salt
2 tablespoons honey
1 tablespoon vinegar
For the filling:
500 gr. feta or myzithra cheese
500 gr spinach
1 bunch dill
1 bunch mint
1 bunch wild greens (kafkalithres)
3 bunches spring onions
2 eggs
1 wine glass olive oil
Salt
Pepper
Dough: Knead all the ingredients for the dough together and let them rest for 30 minutes. Roll out into a thin phyllo sheet. Filling: Wash the spinach and herbs well and cut up finely. Place in a large bowl and add the remaining ingredients. Place three sheets in an oiled baking pan. Add the filling gradualy between the three sheets. Pour on a little oil and sprinkle with water.
Place in the oven and bake at 180 C for 30 minutes.
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 stir well. Carve the pie in diamond shapes. In a baking pan, roll out the first phyllo sheet, spread the filling evenly and cover with the remaining layer of dough. Brush the top with the egg and milk mixture.
Bake for 1- 1/2 hours at 190 C.
500gr soft myzithra cheese
500gr flour
3 tablespoons olive oil
1 tablespoon raki
1 glass water
1 teaspoon salt
Put the flour and salt in a bowl. Make a hole in the middle and pour in the olive oil, “raki” and water; knead well. Crush the cheese with a fork. Shape the dough into 10 small pies and place a spoonful of “myzithra” cheese in each. Join the edges from inside to cover the cheese and shape into small ball. Roll out the pies again.
Place a frying pan on low heat with olive oil. Fry each pie until golden-brown.
½ kilo soft myzithra cheese of Chania
½ kg flour
1 teaspoon salt
3 teaspoons oil
1 cup raki
1 cup water
Put the flour and salt in a bowl. Make a hole in the middle and pour in the oil, raki and water. Knead the mixture until it is soft and doughy. Separately crush the “myzithra” cheese with a fork. Separate the dough into ten small balls and then lay out the pieces of dough and place a spoonful of the filling in the middle of each piece. Fold the edges inwards so that they have formed little pouches and no filling is visible.
Place a frying pan on low heat with plenty of olive oil. Fry each piece of the dough until golden-brown. Serve with honey and walnuts
300gr spinach
300gr vlita (wild greens)
300gr zohous (wild greens)
300gr radikia (wild greens)
3 spring onions finely chopped
1 bunch dill
1 bunch spearmint
500gr unsalted feta or myzithra cheese
3 eggs
1 cup of olive oil
Salt
Pepper
Sugar
A little white wine
Sesame
Butter
Dough: Combine water, flour and olive oil in a medium sized bowl and mix well. Knead the mixture until the dough is no longer sticky. Separate into two halves. Let the dough sit for 30 minutes. Filling: In a small bowl lightly beat the eggs and set aside. Bring a large pot to boil, add the wild greens and 2 spoonfuls of salt. After 5 minutes remove the greens and cut in chunks. Heat oil in a pot, add the herbs, spring onions and saut?. Add the greens, salt pepper and sugar. Turn off heat, add the wine and let evaporate. Add the feta or myzithra cheese, eggs and stir all ingredients well. Brush a baking pan with butter, roll out the phyllo dough and separate in two parts. Place one phyllo sheet on the bottom making sure it covers the sides of the baking pan and pour in filling. Cover the pan with the second sheet. Close the dough at the edges as in a pie crust.
Place the pan in the oven and bake at 180 C for 25 minutes.
2 cups of milk
2 & 1/2 cups flour
1 cube fresh yeast
1/2 cup vinegar
1 cup olive oil
6 eggs
A pinch of salt
Corn oil for frying
Heat milk on medium heat. Beat the eggs in a small bowl. When the milk is hot, mix the eggs with the milk and add the vinegar, salt, oil and yeast. Stir all ingredients well and gradually add the flour until the mixture is soft and doughy. Knead the dough for 15 to 20 minutes, cover and set aside. Place a frying pan with some of the olive oil on medium heat. Form small balls from the dough and dip each in the remaining (non-heated) oil.
Fry for about 10 minutes or until golden-brown. Serve on a platter, each topped with honey, sugar and cinnamon. Alternatively, before frying, the dough can be opened and stuffed with a filling of mashed potatoes or cheese.
1 kg yellow flour (corn meal)
1 kg various greens (of your choice)
500 gr feta cheese
1 kg milk
125 gr olive oil
A pinch of salt
Butter the pan well and powder with approximately half the flour so that the surface of the pan is well covered. Chop the greens finely in a large bowl, wash, strain and put back in the bowl. Add a little salt, a slice of feta and oil.
Pour the mixture with the greens into the floured pan. Powder with the remaining flour over the entire pan. Sprinkle with a little oil and let soak for an hour. Bake in a moderate oven until it browns.
1kg de-thorned prickly pears
200gr brown sugar
Juice of one lemon
Wash and peel the prickly pears and cut them into small pieces, removing the seeds In a large pot, boil the fruit with the sugar. Let sit overnight. Boil the jam again the next day, adding the lemon juice.
Place the hot jam in sterilized jars turned upside down.
1kg quinces
1cup water
1kg sugar
2 tablespoons glucose
1 tablespoon lemon juice
Wash and grate the quinces. In a large pot, pour the water and sugar and bring to a boil. Add the quinces and let boil for 10 minutes. Lower the heat and when the mixture thickens remove from the stove. Add the glucose and lemon juice, stir well.
Refrigerate and serve cold.
2kg flour
1.5kg oil
3 eggs
4 tablespoons sugar
2 teaspoons soda
6 oranges
2 glasses cognac
1 glass lye
A little crushed mastic
Oil for frying
Honey
Sugar and cinnamon to garnish
Mix together in a bowl the oil, flour, beaten eggs, the soda dissolved in the orange juice, cognac and lye water. Knead the mixture well to a consistency that can be rolled into a thin layer of dough. If hard, add water. Roll out the dough, cut into small squares and then fold into small triangles.
Deep fry in hot oil. Serve on a platter and sprinkle with cinnamon and sugar.
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.
1/2 cup water
1 cup milk
1 tablespoon sugar
1 tablespoon salt
2 eggs
2 tablespoons oil
2 vanilla sticks
3 tablespoons baking powder
6-7 tablespoons flour (until the mixture thickens)
A little oil
3 tablespoons honey and walnuts
In a small bowl mix water, milk and 2 eggs. Add sugar, salt, vanilla and oil. Stir well. Add baking powder and as much flour as needed for the mixture to thicken. The mixture should have a doughy consistency.
Fry on low heat with a little oil. Place the dough in a frypan in small quantities so there are small and many “tiganites’. Top with honey and walnuts.
5 eggs
1 cup sugar
2 cups Greek yoghurt
1 tablespoon baking powder
2-3 spoonfuls olive oil
1kg flour
In a small bowl, beat the eggs with the sugar and add the yoghurt. Continue to stir well. Add the baking powder and the flour slowly until it becomes soft dough that can be easily kneaded and not sticky. Spread the dough into thin phyllo layers cut in diamond shape. Using a knife, make a small hole in the middle, take one end of the square and pass it through the small hole to form the pastry shape.
Simmer the oil on high heat and fry until golden-brown. Serve hot and top with sugar or honey.
12 eggs, beaten
560gr sugar
1 teaspoon vanilla
Zest of 4 oranges
850gr sunflower seed oil
Juice of 2 oranges
4 tablespoons baking powder
600gr yoghurt
150gr fine semolina
2 packets crust phyllo dough
Beat all the ingredients together in a mixer gently. Finely cut the phylo crust and dry well. Add to the mixture and bake.
Bake at 170 C for 35 minutes. It can be served on its own, or with Cretan raki or ice cream.
2 cups all-purpose flour
½ teaspoon baking powder
2 teaspoon sugar
A pinch of salt
½ glass milk
In a shallow dish, mix the flour, baking powder, salt and sugar, making a dent in the center. Pour in the milk and slowly stir in water with a fork for a mush-like batter.
Deep fry in very hot oil. Drop the mixture into the frying pan with a tablespoon. Fry on both sides. Remove from pan and place on kitchen paper. Serve in a dish, drizzle with apple molasses and sprinkle with cinnamon.
500gr Greek honey
500gr sesame
Zest of 1 lemon and/or 1 orange
1 cup rose water or a spoonful of corn oil
In a frying pan roast sesame seeds for about 5 minutes on high heat. Pour honey and lemon/orange zest into a large pot and boil for 10 minutes. Let the mixture simmer on lower heat and add the roasted sesame seeds while stirring. When the mixture has thickened remove from heat and let sit (no more than 10 minutes).Line baking pan with non stick paper and sprinkle with rose water or corn oil. Pour mixture slowly and evenly into pan. Use a rolling pin to spread the mixture so there are no holes or gaps.
Let cool for 10-15 minutes and using a sharp knife cut into strips or small squares. Leave the strips/squares to cool for about an hour or until dry.