5 peaches
4 eggs
2 cups sugar
1 cup oil
3 cups flour
1 sachet baking powder
1 teaspoon vanilla
½ cup almonds
Fine sugar
Cut the peaches into large chunks. In a bowl, pour eggs, sugar, oil, vanilla and stir well. Add the flour, baking powder and cut peaches. Butter a baking pan and pour in the mixture, adding the whole almonds on top.
Place in the oven and bake for 30-35 minutes at medium heat. Sprinkle with sugar.
Store-bought phyllo dough
800gr peppers
2 red peppers
2 orange peppers
1 small onion
½ a cup trahana (cracked wheat)
1 cup finely chopped tomato
3 eggs (one needed to brush the phyllo dough)
300gr feta cheese
Oil
Salt
Pepper
Wash and chop the onions and peppers. Place a frying pan with oil on medium heat and saut? the onions and peppers. In a small bowl, beat the two eggs and add the tomato, trahanas, crushed feta and a little salt and pepper. Stir well. Add this mixture to the pan and continue frying. Butter a baking pan, lay half the phyllo dough and then pour out the saut?ed mixture, Finally cover with the remaining phyllo dough layer. Brush the top layer with the remaining egg.
Bake at 180 C for approximately 1 hour.
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. When the dough rises, knead flat. Cut the dough into tangerine-size pieces and roll into long bars and place on a cotton towel.
Deep fry in hot oil until golden brown. Serve with a local cheese, honey or sugar.
1kg myzithra cheese, sweet or sour
2 tablespoons sugar
Oil for frying pan
Traditional phyllo dough
Make the dough in a soft consistency and roll out. Cut out circles using a cookie cutter or glass. Filling: In a medium sized bowl crush the myzithra cheese with a fork together with the sugar. Place a spoonful of filling in the middle of each circle. Fold and join the edges well.
Fry in hot oil until golden-brown. Serve hot.
2 cups oilseed
1 cup orange juice and its zest
1 ½ cup sugar
2 teaspoons baking soda
2 teaspoons baking powder
1kg all purpose flour
In a small bowl beat the olive oil with the sugar until it melts. Dissolve the baking soda in the orange juice and add to the oil/sugar mix. Add the zest and gradually the flour, which has been mixed with the baking powder.
Bake at 180 C for about 15 minutes.
600gr flour
1 teaspoon baking powder
1 cup oil
1kg tyrovolia cheese
2 eggs
2 onions
1 cup dill
Salt and pepper
Filling: Put the “tyrovolia” cheese in a bowl and add the finely chopped onion, dill, eggs, salt and pepper. Stir well. Dough: In a large bowl pour flour, baking powder and salt. Knead well and roll out two phyllo sheets. Place one layer in the oiled baking pan, pour in the filling and cover with another layer of phyllo dough.
Place in the oven and bake at 180 C for 60 minutes until the crust turns golden brown and the phyllo is well baked.
300gr apaki cut in small pieces
500gr ripe tomatoes or cherry tomatoes
5 eggs
½ teaspoon sugar
2 tablespoons olive oil
Salt
Pepper
With a knife cut the “apaki” (pork meat marinated with spices and oil) into small pieces. Pour olive oil into a frying pan and saute the cut pieces of “apaki”. Grate the tomatoes in a bowl; this is not necessary if you use cherry tomatoes. Add the tomato paste to the frying pan with the apaki. Season with pepper, salt and a little sugar. Saute the mixture until the liquid is absorbed.
In a small bowl beat the eggs and add to the pan. Stir slowly until well mixed. Remove from heat and serve with a spatula.
2 eggs
2 tomatoes
Olive oil
Salt
Pepper
Oregano
In a large pan, put three spoonfuls of virgin olive oil. Add two grated, chopped tomatoes, break three eggs and start stirring with a wooden spoon, as the frying pan heats up. In 3-4 minutes it is ready.
Remove from the fire, add salt and pepper, fresh oregano and serve hot.
60gr olive oil
70gr fine sugar
60gr orange juice
½ kg orange zest
1 teaspoon baking powder
½ teaspoon baking soda
200gr flour
In a bowl, put the oil, juice, zest and the fine sugar and stir well. Next, addd the flour, baking powder and baking soda and stir again. Put the batter in the fridge for half an hour until it thickens. Then, using a spoon, scoop out small amounts of batter and place on a buttered baking pan.
Place in the oven and bake for 20 minutes at 170 C.
2 kg oranges
1 teaspoon soda
1 kg sugar
50ml lemon juice
In a large pot, boil the oranges, grate and add 1 teaspoon soda. Let cool for 5-10 minutes and drain in a sieve. For the syrup: Mix one kilo of sugar and 4 glasses of water and boil the mixture twice, adding vanilla and the lemon juice.
Boil again in fresh water for 15 minutes and cut.
2 kg oranges
2 kg sugar
3 glasses water
Juice of 1 lemon
In a large pot, boil the oranges for 15 minutes until soft. Cut each orange in the middle and remove the seeds and stems. Cut with a pair of scissors and put in a pot with the sugar and the water. Leave on high heat until the water boils and then add the lemon juice.
Boil for about 2 minutes and remove from heat. Let cool and store in sterilised jars.
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.
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 medium sized bowl, pour two glasses of orange juice, one glass of water, two glasses of sugar, one cinnamon stick and 1 orange skin.
Grate and add the ingredients to the mixture, then pour into an oiled 40×50 cm. baking pan and bake at 170C for approx. 30 minutes, until the top becomes golden-brown. Serve with ice cream, if desired.
For the mixture:
1 packet phyllo dough
4 eggs
250gr Greek yoghurt
1 cup seed oil
1 cup sugar
1 sachet baking powder
1 cup orange juice
Zest from 1 orange
For the syrup:
3 cups water
2 cups sugar
1 cup honey
1 cinnamon stick
Orange peel
In a bowl, mix the seed oil, yoghurt, eggs, baking powder, sugar, orange juice and orange zest. Cut the phyllo dough in crumbles (as paper) and add to the mixture. Stir very well. Brush a Pyrex with oil and pour in the mixture.
Bake in a preheated oven at 170 C for 45 minutes. In a saucepan boil all of the ingredients for the syrup over high heat. Serve the pie cold with warm syrup.
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. Stir well and let the mixture cool to lukewarm temperature.
In a medium sized round baking pan put a crust of 4-5 phyllo sheets starting at the bottom of an oiled pan. Layer the sheets brushed with oil -one by one. Place in the pan with the edges left hanging over the rim of the pan. Turn the edges inward to cover the rim of the baking pan.Pour in the cream and spread with a knife. Cover with plenty of cinnamon.
Bake at 180 C for 45 minutes until the crust turns golden brown and the phyllo is well baked.
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.
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. Butter a baking pan and spread the mixture evenly.
Place in the oven and bake at 180 C for about 45 minutes or until the milk pie turns brown. When cooled, top with sugar and cinnamon.
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.
1 kg milk
1 cup flour
3 tablespoons fine semolina
½ cup of butter cow or goat butter1 ½ cup of sugar
5-6 eggs
Vanilla
4-5 phyllo layers, buttered
Dissolve the flour in 2 cups of cold milk until it becomes mush consistency. Bring the remaining milk and sugar to the boil. As soon as it begins to boil, pour in the mush, vanilla, semolina and half the butter. Stir and remove from heat. Beat the eggs and pour into the cream, stirring the mixture very quickly. Place 3 sheets of buttered phyllo dough at the bottom of a buttered baking dish. Pour in the cream. Cover the milk-pie with the remaining 2 sheets of phyllo dough (buttered) and cut into strips.
Bake the milk pie in a moderate to hot oven for about an hour.
1kg wheat
Scented geranium leaves
½ cup raisins
1 cup walnuts, coarsely cut
1 cup dried figs
2 pomegranates
Thyme honey and carob honey
Sesame
Cinnamon
Pour the wheat into a large pot with water and let sit overnight. The following day, boil for three hours with the scented geranium leaves. In a clay bowl put all the ingredients together, the wheat, raisins, walnuts, the dried figs cut in pieces, the pomegranates, the honey, carob honey, sesame seeds and the cinnamon. In order to make “sykomaides” take fresh figs and cut in two (not completely), dry in the sun on wood. After they dry, put them in wooden skewers and momentarily dip them in boiled water to sterilize.
Place them in a baking pan, on bay leaves, sprinkle with molasses, cover them again in bay leaves and bake for about 20 minutes at 130 C. Preserve them in cloth cases with bay leaves inside.
Place them in a baking pan on bay leaves, sprinkle with molasses, cover them again in bay leaves and bake for about 20 minutes at 130 C. Preserve them in cloth cases with bay leaves inside.