Recipes

  • A delicious healthy breakfast

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    A delicious healthy breakfast with great nutritional value!

    See below how to make it.

    Recipe

    – 200g wheat
    – 70g sliced almonds
    – 70g coarsely chopped walnuts
    – 20g raisins
    – 1 tsp cinnamon
    – 1 tbsp honey or 2 tbsp sugar
    – Seeds from a small pomegranate

    Instructions

    Pour out the first boiling water. After about 50 minutes, the wheat will be ready. Make sure there is a little broth left and allow it to cool slightly. Add the ingredients listed above, mix them together, and your breakfast is ready!

    Good luck!

  • Greek traditional pita

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    Greek traditional pita

    Ingredients

    – Flour (as needed, approximately 1 kg)
    – 2 cups lukewarm water
    – 1 tablespoon sunflower oil
    – 1 tablespoon salt (level)
    – Yeast (optional)
    – 1 tablespoon vinegar
    – 1 cup half fresh butter and half sunflower oil

    Filling
    – Feta cheese
    – Kasseri cheese
    – 2 eggs

    Instructions

    1. In a bowl, mix the flour with the yeast (if using). Create a well in the center and add the salt, oil, vinegar, and water.
    2. Knead the mixture to form a dough ball, working it until it becomes soft and smooth. Let the dough rest for about 30 minutes.
    3. Divide the dough into 12 equal balls. Roll out each ball into a small, plate-sized circle, and butter each one. Sprinkle some flour on top to make the pita flaky, just like the old traditions!
    4. Pair the small dough circles together, making 6 larger circles. Roll out these circles into large sheets. Place the first three sheets on the bottom of the baking pan, followed by the filling, and then cover with the remaining three sheets.
    5. Always butter between the layers! The first sheet should be larger to form the edges, as should the last sheet for creating the pita’s designs.
    6. When rolling out the dough, don’t forget to flour the surface as needed. After finishing the pita, score it, drizzle the remaining butter and sunflower oil mixture on top, and sprinkle a little water with your fingers.
    7. For the filling, mix feta cheese, kasseri cheese, and 2 eggs (and any other cheese you like). Bake at 200°C (392°F) with both top and bottom heat for about 45 minutes, or until golden brown.

    Καλή επιτυχία !

  • Recipe for Roxakia

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    Recipe for Tsourekia

    Ingredients for 12 tsourekia (600g):

    For Pre-ferment:
    – 250g fresh yeast
    – 650ml lukewarm water
    – 650g flour for tsourekia

    Ingredients for the dough:

    – 8 eggs
    – 800ml milk
    – 1200g sugar
    – 400g unsalted butter
    – 2680g flour for tsourekia
    – 24g mahlepi
    – 24g mastic
    – 4 vanilla beans
    – Zest of one orange

    Instructions:

    Pre-ferment:
    Dissolve the yeast in lukewarm water at approximately 40 degrees Celsius. Once fully dissolved, add the flour and let it double in volume.

    Dough:
    1. In a bowl, combine the flour, mahlepi, and mastic.
    2. In a mixer, beat the eggs with sugar, vanilla beans, and orange zest until it becomes creamy and fluffy.
    3. In a saucepan, heat the milk until it boils.
    4. Once the milk boils, add the eggs mixture and whisk until it reaches temperature.
    5. Make a well in the flour mixture and pour in the egg and milk mixture, then add the pre-ferment.
    6. Mix the pre-ferment with the eggs and gradually incorporate it into the flour by hand.
    7. Once an elastic dough forms, melt the butter and add it to the dough.
    8. Knead well until the butter is absorbed.
    9. Let the dough rest for about 2-3 hours until it doubles in size.
    10. Once doubled in size, divide the dough into balls of 300g each for a double braid or 200g each for a triple braid.
    11. Roll out the balls and braid them into strands approximately 30cm long.
    12. Let the braids proof on the baking tray until doubled in size.
    13. Preheat the oven to 160 degrees Celsius, depending on its power.
    14. Brush with beaten egg and sprinkle with sliced almonds or sesame seeds.
    15. Bake in the oven until the surface is golden brown, testing with a toothpick for doneness.
    16. Remove from the oven and let cool on the counter.

    Good luck!

  • Recipe for Roxakia

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    Recipe for Roxakia

    Ingredients:

    – Approximately 4 cups flour (tea cups)
    – 1 cup of tea corn oil
    – 1 cup of tea condensed milk, preferably diluted with water
    – 4 small eggs
    – 2 cubes of fresh yeast (100g)
    – 2 teaspoons baking soda
    – Salt
    – 3 tablespoons cocoa powder (optional)

    For the syrup:

    – 3 cups of water (tea cups)
    – 3 cups of sugar (tea cups)
    – 2 cinnamon sticks
    – 1/2 lemon juice (after the syrup boils)
    – Some butter

    Instructions:

    1. In a bowl, mix warm milk with fresh yeast. After 10 minutes, add beaten eggs, corn oil, and salt. Sprinkle baking soda into the flour, mix, and add it to the bowl.
    2. Ensure a smooth and soft dough. Let it rest for 15 minutes. Divide it into strands, butter them, and shape them as desired. Place them on a baking sheet, allowing space for expansion, and bake at 180°C (356°F) for 20 minutes.
    3. Optionally, you can keep a portion of the dough, add cocoa powder, and create two-colored twists (roxakia).

    For the syrup:

    1. In a saucepan, combine 3 cups of water, sugar, and cinnamon sticks. Boil for 3 minutes. Turn off the heat and add lemon juice.

    2. Allow the twists (roxakia) to cool and the syrup to cool slightly. Dip the twists in the syrup for about 30 seconds. For juicier twists (roxakia), leave them submerged in the syrup for a longer time.

    Good luck!

  • Cretan Kaltsounia

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    Cretan Kaltsounia

    Υλικά

    For the Dough

    – 550 g all-purpose flour
    – 250 ml water
    – 125 ml olive oil
    – 30 ml lemon juice
    – 30 ml raki
    – A pinch of salt

    For the Filling

    – Approximately 1 kg mizithra cheese
    – 1 egg
    – Fresh mint

    Garnish

    – Honey for drizzling
    – A little sesame seeds

    Yields approximately 35 – 40 pieces

    Instructions

    1. In a bowl, mix the water, olive oil, lemon juice, and raki together using a whisk. In a separate bowl, mix the flour with the salt. Then, combine the dry ingredients with the wet ingredients and knead the dough.
    2. Once the ingredients are well combined, wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
    3. For the filling: In a bowl, mix the mizithra cheese, egg, and fresh mint, kneading them together.
    4. Take the dough out of the refrigerator, roll it out, and cut it into 10 cm circles using a cookie cutter.
    5. Place a portion of the filling on each circle, sprinkle with sesame seeds, and fold the dough over to seal. Press the edges with a fork to close them securely and place them on a baking tray.
    6. Bake at 170°C with the top and bottom heat on for 20 minutes. Serve with honey!

    Enjoy!

  • Bread rolls with wheat spouts

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    Bread rolls with wheat spouts

    In order to make wheat sprouts:
    1) Put the desired amount of wheat in a glass of water for 12 hours.
    2) Rinse the wheat after 12 hours and lay it on a small dry towel (make sure you place a plate or small tray underneath). Sprinkle the wheat with water 2 to 3 times a day.
    3) The wheat sprouts will spring on the fourth or fifth day, when they can be used to fill bread with, just as you would have used other seeds in order to make wholegrain bread.

    Nutritional value

    Wheat sprouts contain Ω-6 fat acids, which are absolutely essential to our health. However, what makes them surpass all other products containing these particular fat acids is the fact that the Ω-6 of wheat sprouts can be preserved for a whole week. In contrast, the Ω-6 of cod liver oil, for instance, can easily be oxidized and thus finally spoil.