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Explore Mediterranean Travel & Diet Mediterranean food gourmed.com
 

Explore Mediterranean Travel & Diet Mediterranean food gourmed.com

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Explore Mediterranean. Eat Healthy Food. Read Authentic Greek Recipes Collection and bring best tastes of Mediterranean right in your kitchen.

Explore Mediterranean. Eat Healthy Food. Read Authentic Greek Recipes Collection and bring best tastes of Mediterranean right in your kitchen.
http://www.gourmed.com

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    Explore Mediterranean Travel & Diet Mediterranean food gourmed.com Explore Mediterranean Travel & Diet Mediterranean food gourmed.com Document Transcript

    • Chicken and Bacon Sandwich A hearty sandwich that can be eaten hot or cold and anytime; chicken, bacon and mayo are the bomb! Ingredients: 8 pieces of sliced bread, toasted 2 chicken filets 6 thin bacon slices 1 large tomato, thinly sliced lettuce mayonnaise, mustard Procedure: Season chicken on both sides and sauté with some olive oil over medium heat until lightly golden on both sides, about 20 minutes. If the filets are too thick, slice them in half. This will reduce the cooking time considerably. In the same pan fry the bacon turning frequently until crispy, about 5-6 minutes. To assemble: spread the inside of each slice with mayonnaise and mustard. On one half put a thin slice of bacon and next a slice of chicken, a slice or two of tomato and a leaf of lettuce. Cover these with the remaining piece of toast. Press down lightly on the sandwich and cut diagonally in half. Wrap each half individually and store in an airtight container. http://www.gourmed.com/
    • Lasagna with Vegetables You can eat lasagna the way the Italians do as an "appetizer", or you can accompany it with a beautiful fresh salad and eat it cold or warm for lunch. Try using different coloured pastas- this may be an easy and fun way to get your children to eat vegetable-filled lasagna! Ingredients: 16 pieces lasagna 350 gr fresh beans 1 red pepper 1 green pepper 1 large leek 2 medium zucchinis 1 large eggplant 250 gr mushrooms 2 tbs. finely chopped parsley olive, salt, pepper Bechamel 250 gr grated cheese (gouda and emmental) 30 gr butter 40 gr flour 750 ml milk
    • Procedure: Preheat oven at 200°C. Bechamel  Melt the butter in a small pot, add the flour and stir with a whisk until they have merged totally.  Slowly add the milk in a constant flow. Do not stop stirring. The bechamel should begin to thicken slowly. When it begins to boil, remove from the heat and keep stirring until it cools down.  Once it has cooled add the cheeses to it and stir well to evenly distribute the cheese.  Cube eggplant, zucchini and peppers  Brunoise for the onion and leek. Blanch the lasagna in water with a little oil and salt. Spread out to dry on a clean kitchen towel. Boil the fresh beans over for a few minutes. Sauté all vegetables with some oil until they become slightly cooked. Oil a glass baking dish, create a first layer of lasagna and put half of the stuffing over it. Cover with the enriched bechamel. Repeat the whole process again. Make sure that your top layer is lasagna and cover it with a thin layer of bechamel. Bake in the oven for 30 minutes. Salmon Burgers You don't come across salmon burgers very often but they are delicious! Play around with the size, that way you can choose whether you will serve this as a main course or an appetizer; a great way to get children to eat fish. Ingredients:  1 cup and 1 tbsp mayonnaise  1 big onion
    •  1 clove of garlic, squashed  2 fresh onions  1 spoon lemon juice  1 tsp grated lemon zest  1/4 cup chopped dill  750 gr fresh salmon filet, without skin  2 tbsp Dijon mustard  1/2 cup grated bread  salt & pepper  olive oil Procedure: Chop the 2 fresh onions into small pieces and mix with the mayonnaise and lemon zest. Leave the mixture in the fridge until you serve. Cut the salmon into small cubes. Chop the onion, the garlic and the dill in a food processor. Add the salmon, the mustard and 1 spoon of mayonnaise. Move the mixture to a bowl and add the grated bread. Season with salt and pepper. Form 8 burgers with the mixture. Grease a pan and each burger with a little olive oil. Grill each side for 4-5 minutes. Serve in a platter with the dip in the center.
    • Cauliflower and Celery Stewed with Tomato This simple Greek stew is a wonderful way to get everyone to enjoy cauliflower. The tomatoes give it a nice zesty flavor. Ingredients:  1/3 cup extra virgin olive oil  2 large red onions,peeled and coarsely chopped  2-3 celery stalks,trimmed and chopped  1 large cauliflower, cut into small florets  1 ½ cup chopped tomatoes  1 bay leaf  1 rosemary sprig  ½ cup dry red or white wine  1-2 tbs red wine vinegar Procedure: Heat 3 tbs olive oil in a stewing pot and cook the onions, stirring, over medium-low heat until soft, about 12 minutes. Add the celery and garlic and stir for a few minutes. Toss in the cauliflower. Add tomatoes, bay leaf, rosemary, wine and vinegar. Add enough water to come about two-thirds of the way up the contents of the pot. Season with salt and pepper and simmer, covered, until the sauce is thick and the cauliflower and celery tender. Just before removing from heat, add remaining oil and adjust seasoning with vinegar.
    • Chickpea and Couscous Croquettes These vegetarian chickpea and couscous kebabs are aromatic, delicious and would work perfectly for a light office lunch, or an extra dish for a meze table! Ingredients:  300 gr boiled chickpeas  125 gr couscous, soaked for 20 minutes in hot water, squeezed  3 tomatoes, peeled and seeded  3 dry onions, cut into thick slices  ½ cup red wine  2 tbsp soya sauce  2 tbsp mustard  2 garlic cloves  1 bunch parsley  4 tbsp olive oil  rosemary, thyme Procedure: Put the couscous, chickpeas, onion, tomato, wine, soya sauce, mustard, garlic, parsley and olive oil into the food processor. Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken. Shape the mixture into medium sized round croquettes and fry them until golden brown. http://www.gourmed.com/
    • Baked Omelette with Zucchini, Potatoes and Fennel (Sfouggato) Ingredients: 1 large potato (about 1/2 lb), peeled and whole 1 lb zucchini 1 large red onion, peeled and chopped 1 small fennel bulb 6 tbs olive oil salt and freshly ground black pepper to taste 6 eggs Procedure: Preheat the oven to 350° F. 1. Put the potatoes to boil in ample salted water until cooked but firm. Remove and cool. 2. Remove the zucchini ends, and grate them either by hand or using the grating wheel of a food processor. 3. Clean the fennel: cut off the hard bottom part, and the tough outer layer, and chop the remaining bulb into half julienne. Discard most of the tough upper green stems, but retain and chop the feathery leaves. 4. Chop the onion into fine half julienne
    • 5. Heat 2 tablespoons olive oil in a large skillet and sauté the zucchini over medium-high heat, stirring, until most of the liquid has evaporated. Add the onion and fennel (bulb and leaves) and continue cooking another 8-10 minutes over medium heat until the onion and fennel are wilted and lightly browned. 6. While they cook, grate the boiled potato or pass it through a ricer. Add the potato to the onion and zucchini mixture about 2 minutes before removing from heat. 7. Take vegetables off heat and put in a mixing bowl, let them stand a few minutes to cool. 8. Beat the eggs until frothy and pour into the vegetables. Season with salt and pepper. 9. Oil a 10-inch round ovenproof glass baking dish with the remaining olive oil, and pour the mixture into the baking dish. Bake for about 50 minutes or until the omelette is set and golden. 10. When ready, let stand a few minutes, cut into six wedges and serve immediately. Stuffed Wild Duck Ingredients: 1 medium wild duck 1 kg of large mushrooms 1 onion 1 crushed garlic clove 2 tbsp of parsley, finely chopped 2 tsp thyme salt, pepper oil and butter
    • Procedure: Clean and wash the mushrooms well in water a vinegar - don't forget mushrooms are sponges so no submerging them for long periods of time in water! Take 200g of the mushrooms and chop them finely and irregularly Finely chop the onion or puree in a blender with the parsley Prepare the duck for stuffing (preferably buy it prepared) : If not clean take out the interiors, and pat the inside dry making sure there is the least amount of residue. Cut the head off, leaving a substantial amount of the neck and cleave off the feet and wings. Preheat oven to 170°C In a medium bowl mix the onion, mushrooms, parsley, thyme. Season well with salt and pepper. Stuff the belly of the bird with the mixture and sew it up. Place the duck in a roasting pan with the oil and cook in a hot oven for about 35 minutes. Turn the heat to full for the last 5-10 mintues to get a crisper skin. In the meantime, slice the remaining mushrooms and sauté them in the butter and garlic and sprinkle with salt and pepper. When the duck is cooked, remove the string and serve on a platter garnished with the mushrooms. http://www.gourmed.com/ Butter Cake with Caramelised Nectarines
    • This is a stunning, summer afternoon tea cake which works equally well as a dessert. The combination of fruit, cream and sponge makes it an all-time favourite. (Torta al burro con pesca noce caramellate) Ingredients: 200 gr (7 oz) butter, cut up into small pieces plus a little extra for greasing 220 gr (8 oz) caster (superfine) sugar plus 8 tablespoons for the nectarines grated zest of 1 small lemon 3 eggs 1 teaspoon vanilla essence 250 gr (9 oz) of plain (all-purpose) flour plus a little extra for cake tin 1 teaspoon baking powder 170 ml (2/3 cup) milk 4 medium-sized, firm, ripe nectarines 1 quantity mascarpone cream Procedure: Making the Cake Preheat the oven to 180°C (350°F/Gas 4). 1. Put the butter into a bowl. Add the 220 gm(8 oz) of caster sugar and the lemon zest, and whip until light and fluffy. 2. Add the eggs one by one, whipping well after each addition and mix in the vanilla. Add the sifted flour and the baking powder, and mix. Add the milk and whisk to incorporate. 3. Butter and flour a 24 cm (9 ½ in) springform or 26 cm (10 ½ in) bundt (ring mould) cake tin. Pour in the mixture. Bake for 50-60 minutes, until the top is golden and crusty, and a skewer inserted comes out clean. 4. While the cake is baking, put the nectarines into a saucepan of boiling water for a few seconds. Remove with a slotted spoon to a bowl of cold water. Slip off the skins and cut the nectarines into halves orquarters. 5. Heat a saucepan over a medium-high heat on the stovetop until it is hot. Add the nectarines and when they begin to colour, add the 8 tablespoons of sugar. Lower
    • the heat slightly. Toss the nectarines with the sugar until they are golden and the sugar has caramelised. Remove from the heat. 6. Remove the cake from the oven. Gently loosen the sides of the cake. Leave to cool a little before removing the side of the cake tin. Serve warm or at room temperature, in slices with a nectarine or two, drizzled with caramel and a dollop of mascarpone cream. Making the Mascarpone Cream (Crema di mascarpone) Makes about 500 ml (2 cups) *This is a lovely, thick and rich cream to serve with dessert. You can add a little more sugar if you prefer a sweeter cream. 1. Put the cream (250 ml 1 cup ) into a bowl with the sugar (2 tablespoons caster – superfine- sugar) and the vanilla (1 teaspoon vanilla essence) and whip lightly until it just begins to thicken. 2. Gently whisk in the mascarpone (250 gr 9 oz), taking care not to overbeat it. You may adjust the consistency by adding more cream or mascarpone. 3. Use immediately or cover, and store in the fridge, but give another whisk before serving. Serving the Dessert (you have various options!) 1. Serve all the parts separately OR 2. Slice the peach into medium sized slices, spread a nie thick layer of Mascarpone Cream on to the cake and decorate symmetrically with the caramelized peaches. http://www.gourmed.com/recipes/butter-cake-caramelised-nectarines
    • Pork Pancetta with a Black-eyed Bean Sauce Ingredients: 1 kg of pork pancetta without the bone 2 tbs of dried coriander 1 tbs of tarragon 1 tbs of green peppercorns 250 g of black-eye beans 2 carrots, finely chopped 2 sticks of celery, finely chopped 2 spring onions, finely chopped 1 small bunch of parsley, finely chopped olive oil balsamic vinegar salt pepper Procedure: Preheat oven at 180° C.  Finely chop carrots, celery, onions, parsley 1. Wash the meat well and sprinkle with salt and pepper. 2. Place the peppercorns over one surface and roll up; secure with string. 3. Cook the roll in a pan of water with the tarragon and the coriander for 30 minutes. 4. Remove the roll from the pan; brush with a little olive oil and sprinkle with salt and pepper. Roast for 30 minutes. 5. To prepare the black-eye bean sauce: cook the beans, drain and wash well under cold water. Combine the beans with the celery, carrot, spring onions and parsley. 6. Prepare a dressing by combining 1/2 a cup of olive oil with 1/4 cup of balsamic vinegar, salt and pepper. 7. Slice the pancetta roll thinly and serve the vegetable salad over the pork.
    • Basic Tomato Sauce Ingredients: 1/3 cup olive oil 1 cup finely chopped red onions 1 tbsp tomato paste 1 cup sweet wine, such as Mavrodaphne or sweet Marsala 1/2-1 teaspoon Aleppo pepper or 1/4-1/2 teaspoon crushed red pepper flakes 2 1/2 cups grated ripe tomatoes (about 11/2 pounds) or one 16-ounce can diced tomatoes with their juice 1 cinnamon stick salt sugar Procedure:  In a medium saucepan, heat the oil and sauté the onions over medium heat for about 3 minutes, or until soft.  Add the tomato paste and cook, stirring, for 2 minutes, or until glossy.  Add the wine and pepper and simmer for 1 minute.  Add the grated tomatoes, cinnamon stick, salt and about 1 tablespoon sugar, or to taste, and bring to a boil.  Reduce the heat to low, cover and simmer for 20 minutes, or until the sauce thickens. Remove from the heat and discard the cinnamon stick.  The sauce will keep in the refrigerator for up to 4 days. http://www.gourmed.com/recipes/all-recipes/basic-tomato-sauce
    • Monoraviolo Ingredients: For the pasta dough 150 gr of flour 3 egg yolks ½ tbs of virgin olive oil tepid water Filling a variety of fresh mushrooms 200 gr of porcini mushrooms 200 gr of cepes 200 g of Portobello mushrooms 200 gr orf button mushrooms 2 cloves of garlic 1 small glass of dry, white wine 150 gr of fresh ricotta cheese 4 egg yolks 80 gr of butter Reggiano parmesan cheese, grated Procedure: Wipe all the mushrooms with a damp cloth and slice them. Combine all the ingredients for the dough and knead until it becomes smooth and elastic. Heat a little olive oil in a frying pan and sauté the garlic cloves, with skin. Add the finely sliced mushrooms to the pan, cover, and reduce heat so that they don’t become too tough.
    • Pour in the wine and increase heat for 2 minutes, add salt and ground, white pepper. Remove from heat and fold the fresh ricotta through the mushrooms. Roll out the dough and cut into 8 rounds of 14 cm diameter each. Keep 4 of the pastry rounds aside; fill the other 4 rounds with the mushroom mixture, but allow enough room for an egg yolk each. Once the mushroom filling and the 4 egg yolks have been placed on the ravioli rounds, cover with the remaining 4 rounds. Press down the edges firmly with a fork to secure. You now have 4 monoravioli; boil in plenty of salted, boiling water. Burn the butter until it is hazelnut coloured. Arrange a ravioli on each plate, sprinkle with grated parmesan and drizzle with the butter. Italian Veal Casserole
    • A hearty stew of veal and vegetables, accented with thyme and oregano. Veal stew is an ideal cold weather dish for dinner. Ingredients: 15 g low-fat spread 750 g pie veal, trimmed seasoned flour, to dust 150 m dry white wine 1 spanish onion 750 g tomatoes 1 tsp chopped lemon thyme 1/2 tsp dried oregano 150 ml chicken stock grated rind of 1 lemon 2 garlic cloves, crushed 2 tbs chopped parsley salt and freshly ground black pepper Procedure:  Finely chop onion  Skin and roughly chop tomatoes  Crush garlic  Chop parsley 1. Add the wine, onion, tomatoes, herbs, stock and salt and pepper. 2. Bring to simmering point, cover and cook gently for 1 1/2-2 hours. 3. Take off the lid after the first hour if the sauce needs reducing. 4. Mix the lemon rind with the garlic and parsley. Sprinkle over the casserole just before serving. http://www.gourmed.com/recipes/italian-veal-casserole
    • Tagliatelle with salmon, cream cheese and brigs Ingredients: 500g fresh tagliatelle or other pasta 3 slices of fresh salmon fillet cut into bite-sized pieces 1/2 cup. tea brigs 1/2 cup white wine a few fresh basil leaves 400 gr. cream cheese 1 cup. sour cream 4-5 green pepper grains Procedure: 1. Steame salmon with a little water in a non stick pan for 3 minutes. 2. Add wine and basil and continue boiling for a few minutes more. 3. Remove the pan from the heat and place the salmon to platter It serves him. 4. In the same pan mix the cream cheese and cream, bring to a boil for a few minutes and add the grains of pepper. 5. Drizzle salmon with cheese sauce. 6. In a pot of salted water cook the pasta according to package directions. Drain. 7. Serve the pasta on platter with salmon and scatter over the coffee pot.
    • Ragout of Beef or Veal with Pasta (Pastitsada ) Ingredients: 1 kg lean beef or veal, cubed 1/2 kg onions, finely chopped 1/2 cup (120 ml) olive oil 2 tbs tomato paste 1 cup (240 ml) white wine 1 head garlic, finely chopped 4-5 cloves 3 bay leaves 1 tbs vinegar 1 stick cinnamon 1 tbs hot red pepper (optional) 1/2 tsp ground black pepper 1/2 kg package thick macaroni or bucatoni 3 tbs butter 1 cup kefalotyri, Romano, or Parmesan cheese, grated Procedure:  Finely chop onions and garlic 1. Sauté the meat and onion in the olive oil until lightly browned. 2. Mix the tomato paste with the wine and pour over the meat. 3. Add the rest of the ingredients except the macaroni, butter, and cheese. 4. Simmer for about 1 1/2 hours until the meat is tender, adding a little hot water if necessary. 5. As the meat nears readiness, boil the macaroni in plenty of salted water until al dente and then drain. 6. Place the macaroni on a large platter and sprinkle liberally with grated cheese. 7. Heat the butter until sizzling and pour over the cheese. Serve the meat with its sauce in a separate bowl.
    • Giouvarlakia Ingredients: 500 gr minced beef 100 gr-150gr Carolina rice washed and soaked 1-2 large onions minced 1 / 2 bunch dill, finely chopped 1 tablespoon chopped mint 1 egg 2-3 tablespoons olive oil salt and pepper flour for dredging INGREDIENTS for the lemon and egg sauce 2 eggs 3 lemons (only the juice) Procedure: 1. Knead all the ingredients well (except the flour) and form balls. 2. Cover the balls with flour and place them one by one on a disk. 3. Boil water in a pot with oil, salt and pepper and add the floured giouvarlakia in boiling water, or even preferably in stock.
    • 4. Cover the pan, lower the heat and let them boil for 25′-30 5. When finished cooking prepare the lemon and egg sauce. METHOD for lemon and egg sauce 1. In a bowl beat the egg whites of eggs until they become tight meringue. 2. Add the egg yolks and beat for a while. 3. Slowly add the juice from the lemons and beat well. 4. With a deep scoop take from the pot a little broth and add to bowl. 5. We repeat that step 2-3 more times and continue beating with the mixer. 6. Then pour the mixture into the pot and stir completely gently to prevent spoiling the giouvarlakia. http://www.gourmed.com/recipes/child-friendly/giouvarlakia White Bean Soup with Wild Celery – Fassolada Ingredients:  2 cups dried white beans, soaked overnight in water and drained  2 onions, halved, one half thinly sliced in half-moons  2 cups coarsely chopped wild celery  2 medium carrots, sliced  1 teaspoon salt  1/3 cup freshly squeezed lemon juice
    •  freshly ground black pepper  1/3 cup extra-virgin olive oil  Aleppo pepper or crushed red pepper flakes (optional)  2 tablespoons finely chopped fresh flat-leaf parsley (optional) Procedure: In a large pot, place the beans and the 3 onion halves and add water to cover by 4 inches. Bring to a boil, reduce the heat to low and simmer for 40 minutes. Add the sliced onion, celery, carrot and salt and simmer for 20 to 40 minutes more, adding a little more water if needed, until tender. Add the lemon juice and black pepper to taste and simmer for 10 minutes more, or until the beans are just covered with broth. Transfer 1 cup of the soup to a blender (avoiding the onion half) and puree. Return the puree to the pot and cook for 2 minutes more. Remove from the heat and discard the onion halves. Stir in the oil and sprinkle with the Aleppo pepper or pepper flakes, if desired. Taste and adjust the seasonings, sprinkle with the parsley, if you like, and serve hot. Monastery Style Bean Soup Ingredients: 200 gr white beans 2-3 carrots sliced 1/2 a celery 1 onion, 1-2 tomatoes grated 1-2 peppers
    • 1-2 chillies (peppers, by choice) parsley olive oil salt Procedure: Finely chop carrots, onion and celery Soak the beans in cold water for 3-4 hours, drain and pour fresh water. Boil beans pot together with oil, finely chopped carrots, onion and celery. The sliced peppers and the grated tomatoes are added later when the beans have turned tender. Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley. Stuffed Tomatoes, (Domates Gemistes) Ingredients: 12 medium ripe but firm not refrigerated tomatoes 1 cup olive oil 3 cups chopped onions
    • 1 fennel bulb, trimmed and finely chopped 1 tablespoon fennel seeds, preferably freshly ground or crushed in a mortar 1 cup medium-grain rice, such as Arborio 1 cup chopped fresh flat-leaf parsley 1 cup chopped fresh dill 1/2 cup chopped fresh mint 11/2 teaspoons salt, plus more to taste Freshly ground black pepper 1 medium potato, scrubbed, halved crosswise and each half quartered Procedure: Preheat the oven to 375°F. Cut off the top 1/2 inch of each tomato; set aside the tops. Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin. Chop the pulp. Measure out 21/2 cups; freeze the rest for another use, if desired. In a large skillet, heat 2/3 cup of the oil and sauté the onions and fennel bulb over medium heat for 5 minutes, or until soft. Add the fennel seeds and rice and sauté, stirring, for 2 to 3 minutes. Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more. Stir in the parsley, dill and mint and cook for 2 minutes more. Remove from the heat and add the salt and plenty of pepper. Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops. Place the tomatoes in a 13-x-9-inch baking dish and arrange the potato pieces in the gaps between the tomatoes. Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 1/3 cup oil. Sprinkle with salt and pepper to taste. Bake for 1 hour, or until the rice is tender (lift the cover of a tomato and check). Turn off the oven and let stand in the oven for 10 minutes, then let cool to room temperature. Serve 1 or 2 tomatoes and a couple of potato pieces on each plate. http://www.gourmed.com/ Follow Us on Face book Twitter Pinterest
    • Halva cake with chocolate Ingredients: 500 gr. self rising 1 cup. butter 250 g. crumb of tahini halva Vanilla 250 g. tahini halva cut into cubes 1/3 cup. milk 4 eggs 1 teaspoon vanilla powder 200 g. couverture chocolate 100g. fresh cream Instructions: Preheat the oven to 180 ° C. 1. Beat butter with whisk until smooth. Two. Continue beating with the crumb of halva, eggs and vanilla until a soft mixture. Three. Add flour alternately with milk. Beat the mixture for 3 minutes. 4. Add the rest of halva and mix gently with a spatula. 5. Place the cakes on a greased baking sheet and bake for 45- 60 minutes. 6. When it is no longer ready, remove from the oven and leave on a rack to cool. 7. Melt in double boiler and add the chocolate at the end a little cream to analyze. 7. Drizzle cake with chocolate chocolate and allow to stabilize the glaze. Tips You can glasarete and chocolate milk!
    • Chocolate cake in ramekins Baking is the secret to this recipe. Everyone knows the oven better than any other, so try to how many minutes will come out so sweet as you want. Ingredients: 150g dark chocolate (60% cocoa) 150g butter, cut into pieces 1 tablespoon butter (to anoint leotards) 3 eggs 100 g sugar 50 g flour 6 milk chocolate chips (optional) Instructions: Preheat oven to 180 ° C. Melt the dark chocolate in a double boiler, remove from the heat and slowly add the butter, stirring with a wooden spoon until you get a homogeneous mixture. Whisk the eggs with the sugar until white and doubled in volume. Combine this mixture with the melted chocolate and slowly add the flour, stirring constantly. Butter six ramekins EUR 5 million in each place a piece bodysuit milk chocolate and then fill them with the mixture. Bake for 10 minutes in the oven. Tips Decorate these little cakes with white chocolate shavings and various candies and accompany your coffee or tea.
    • Pecan pie Ingredients: 3 cups grated walnuts 1 1/2 cup sugar 2 1/4 cups flour 6 eggs 1 cup butter 2 teaspoons cinnamon 3 tablespoons milk 2 teaspoons baking powder for syrup 2 1/4 cups sugar 3 cups water Instructions: 1. Beat the egg whites into meringue and keep the bowls. Cream the butter with the sugar, add the cinnamon and egg chtypima.Rixte continuing the flour alternately with nuts and end the meringue. Two. Bake at 200 ° C for 30-45. When inflated lower and solidified at 180 ° C. Three. Boil the syrup for between 8 and when they come fresh from the oven pour the warm syrup. http://www.gourmed.gr/syntages/eykoles-syntages/karydopita?tid=1505
    • Reform Cake with Almonds Ingredients: Filling cake for 10 egg yolks 10 tablespoons sugar 1/4 pound butter , 2 plates melted chocolate (health) Yeast 10 egg whites 1/4 kilo sugar 1/4 pound almonds Instructions: Take 10 egg whites and beat them. When hit well add 1/4 kilo of sugar. Stir until the sugar melts, and add 1/4 pound almonds. Mix well with a spoon and then divide the dough into 4 equal pieces and bake in the oven. The filling for the cake made as follows: Mix in a pot 10 egg yolks 10 tablespoons sugar.When the mixture thickens remove from heat and add 1/4 pound butter and 2 plates of melted chocolate (without water). Stir well until the filling is bubbly. 4 When cool pieces baked cakes, cover them with the stuffing you have prepared. then place the 4 pieces on top of one another, blanketing the entire cake with almonds that you cut in small pieces.
    • Espresso Cake Ingredients: 250 gr. grated chocolate 1 1/4 cups. butter into small pieces 3/4 cup. ground espresso beans 3 1/4 c. powdered sugar 1 3/4 cup. coarsely chopped walnuts 1/2 teaspoon tsp salt 1 1/2 teaspoon vanilla extract 6 eggs 1 3/4 cup. flour Instructions: Preheat oven to 150 C. 1. Lay paper and Grease well a 22 x 32 pan. Melt in a bain marie the chocolate together with the butter. Two. In a large bowl mix well the sugar and coffee with mixer at low speed. Three. Increasing the speed and add successively chocolate, nuts, salt and vanilla. Beat until well mixed. 4. Add eggs one at a time, mixing well after each. 5. Stop the mixer and add the flour, stirring with a spoon from the bottom up until thoroughly mixed. 6. Spread in pan and bake for 60 minutes until the center seems to have just been fired.
    • Banana Cake Ingredients: 1 cup chopped walnuts 1 1/2 cup mashed bananas 2 1/4 cups sugar 3/4 cup butter 3 eggs 3 cups flour, all-purpose 1 teaspoon Baking Powder the 1st 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons milk Instructions: Preheat oven to 180 C. Chop the nuts in a blender. Cut the bananas into pieces and purée in a blender.Mix the butter with the sugar, add eggs and beat until they become soft. Add the bananas. Mix the flour, baking powder, baking soda and salt. The remaining ingredients are added in alternating with milk. When mixed well and add nuts. Pour the mixture into a buttered and floured mold and bake for 1 hour and 10 minutes. Allow to cool 1 hour before xeformaroume. Tips The sugar may be more than you need? Applies when the bananas are ripe, may be too sweet, so I only put half the amount. Soda may be replaced by baking powder.
    • Sponge cake Ingredients: 20 well-beaten egg yolks 20 egg whites beaten to stiff meringue 18 tbs nisistes 18 tbs sugar nose teaspoons soda For the syrup 1 cup. water 1 cup. sugar 1 shot vanilla For the glaze 3 cups. powdered sugar 3 tbsp hot water or milk 1 shot vanilla Instructions: 1. Pour into the meringue partially the niseste, sugar and baking soda, stirring very gently with a spatulafrom the bottom up. Two. Add the egg yolks and continue to stir everything gently until consolidated materials. Three. Place the mixture into a buttered and dusted with flour baking pan and bake at a low temperature until golden brown tawny. 4. Boil water with sugar and vanilla for 10 minutes and we make a syrup. 5. Sprinkle with syrup cake has cooled anymore. 6. Prepare the glaze by hitting the water with the sugar and vanilla, until they become a liquid cream. 7. Cover with white icing in a thin even layer.
    • Fanouropita materials with 7 Ingredients: 160 gr.ilielaio 160 gr.chymos orange icing gr.zachari 170 280 gr.alefri all purpose 1/2 tsp baking powder 1/2 tsp cinnamon powder 100 gr.stafides blonde Instructions: Preheat oven to 180 the C. Grease a baking flour n diameter 20cm. Pour into a large bowl sunflower oil, juice and then the remaining ingredients. Stir well by hand n pour the mixture into the pan. Bake pie 45-50 minutes. allow it to cool and then xeformaroume.
    • Cake marmpre Stelios Parliaros Ingredients: 180 gr. cow butter, at room temperature, cut into pieces 230 g. sugar 3 medium eggs, preferably organic 280g. flour, all purpose 1 tsp. baking powder 180 g. whole milk + 1 ½ tsp. extra soup, lukewarm 30g. cocoa powder Instructions: Beat in the mixer with the wire (or in a bowl with a hand mixer) the butter with the sugar until fluffy. Add one by one the eggs, beating. Sift the flour together with the baking powder and add to mixture, stirring with a spatula. Integrate and 180 g. milk. Preheat oven to 160 ° C. Pour half the mixture into another bowl, where we add the cocoa sifted together with 1 ½ tablespoon of warm milk. Mix. Butter and flour an oblong form cake 25 x 11 cm Pour alternately to form tablespoons of both mixtures and bake for 50-60 minutes. Remove the cake, leave for 5 minutes into the mold and xeformaroume. http://www.gourmed.com
    • Individual cakes with cream cheese and Samos wine A kind of baked cheesecake but with Greek ingredients and raisins! Ingredients: 750 gr. ricotta 80g. raisins 80g. Samian wine 6 eggs 60g. corn Flowers 260 g. brown sugar Instructions: In a bowl, mix the ricotta with the sugar and add one to one egg. Mix well, add the corn-Flowers, raisins and wine at the end. Fill 12 individual refractory bowls and bake in preheated oven at 170 ° C for 15 minutes. Serve the sweet preferably lukewarm. http://www.gourmed.com
    • Chocolate cake Ingredients: 120 gr. couverture 160 g. butter at room temperature 180 g. sugar 160 g. almond white powder 4 eggs (preferably organic) 70g. flour ½ tsp. of baking powder Instructions: Melt the chocolate in a double boiler or microwave, withdraw and add butter. Stir until the butter is completely melted, add the sugar, eggs and amygdaloskoni. homogenized thoroughly and finally add the flour with the baking powder. Empty the mixture into a greased and floured pan tall diameter 20-22 cm and bake in preheated oven at 170 for 20-25 minutes. If needed, bake a little longer. The cake should be slightly damp inside. Allow to cool and glasaroume.
    • Cupcakes with Vanilla Icing from forest fruits Ingredients: 50g. cow's butter, softened at room temperature 150 g. sugar 3 eggs, preferably organic 1 vanilla pod (dawn pods lengthwise in half and scrape with a knife and get the sporakia) or 2 cans vanilla powder 175 g. raising flour alone, sifted ICING 300g. fryta forest (you can use frozen, you will find in bags in freezers in large supermarkets) 180 gr. icing sugar 600 g. mascarpone cheese (I find it in trays, refrigerators in all major supermarkets) Instructions: Preheat oven to 180 ° C. I take a special form for cupcakes, with 12 cases, and in any case put a large paper cup, muffin (like the thikoules for petit fours, but in a larger size). Vibrate with an electric hand mixer the softened butter with the sugar until you brew a mixture of fluffy, creamy. Add the eggs one at a time, beating well after each addition. Adds sporakia (or dust) of vanilla.Cease operation of the mixer, add the flour and mix well with a wooden spoon or a rubber spatula, until the mixture is completely smooth and homogeneous. Pour the mixture in the cups that I put in muffin form, making sure to leave a margin of 2 cm on the surface to give space to the cake to rise. I put the form on the middle shelf of the oven and bake the cake for 20-25 minutes, until they rise and brown. Make the form from the oven, pry the paper trays from the form and leave a grill for a few minutes, until the cake to cool. For the glaze: In a medium saucepan put a t berries and icing and chafe over medium heat for 20-25 minutes, until melted and the mixture is relatively homogeneous. Remove from heat, let the mixture cool a bit and if I want the mash in a food processor. The Pour into a bowl, add the mascarpone and mix well with a rubber spatula. Cover the bowl and put it in the fridge for 30 minutes.
    • You can read how it's done with strawberry icing on site by Dina Nikolaou Juicy Lemon Cake Ingredients: 2 lemons 175gr. melted butter icing 350gr.zachari 3avga 90gr.amygdalo powder 200gr.alefri 2kout.tou gr.mpeikin fresh powder Instructions: Wash the lemons and put them in a pot of water over medium heat for 30 minutes. Allow to cool and cut into pieces, purée in a blender. Add the butter sugar eggs almonds. At the end of the flour and baking until make a nice soft dough. Grease and flour a cake form diameter 24ek.kai bake in preheated oven at 160 o C for 1 hour. allowed inside the mold for 10 minutes and xeformaroume.
    • Cake with Honey Different flavored cake and this, in combination materials might initially surprise, but in effect give them a truly original flavor! Ideal for an afternoon coffee with her friends to make placing the melancholy autumn afternoons. Ingredients: 3 1/2 cups. sifted flour 1/4 teaspoon salt 1 ½ teaspoon baking powder 1 teaspoon soda 1 ½ cups. nuts, walnuts or almonds 4 eggs 3/4 cup. sugar 4 teaspoon vegetable oil 2 cups. dark honey ½ cup. brewed coffee Optionally ½ teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 teaspoonginger Instructions: Preheat oven to 170 ° C 1. Sift the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. 2. Beat eggs, gradually adding sugar. Beat until thick and open in color. Three. Add striking oil, honey and coffee. 4. Mix in the flour mixture with the remaining powder and nuts. 5. Grease a baking tray 27x40x10 cm and cover with foil. For smaller cakes, use two forms of bread 22 cm. 6. Pour the mixture in (a) pan (s). Bake for 60-80 minutes the big cake and 50 minutes for two smaller or until golden brown and knife comes out clean if the sink. Allow to cool before removing from the pan.
    • Walnut cake with dried figs Ingredients: 1 cup breadcrumbs 1/2 cup flour 2 teaspoons cinnamon 2 teaspoons baking powder 10 eggs 1 cup sugar 1 cup chopped walnuts 2 cups dried figs cut into small pieces Olive oil for the pan For the syrup 1 cup tea sugar 2 cup water 1/2 cup wine brandy 1/2 tea nuts halved Instructions: Mix bread crumbs, flour, cinnamon and baking powder. Beat eggs in mixer with sugar for a quarter of an hour. Cease hitting and stir into the egg mixture, the mixture of flour. Add the walnuts and half the amount of figs. Grease the pan and pour in the mixture. Bake at 160 0 C preheated oven for 45 minutes. Prepare the syrup by boiling for 7 minutes or so adding to the end cognac. Once cool the pecan pie to pour half the syrup while hot. In the remaining syrup add the remaining quantity of figs. Chamilonoume the heat and let the figs soften and melosoun. If necessary add a little hot water. Remove the nut-cake from the pan, drizzle with the remaining syrup of figs and decorate with walnuts.
    • Banana cake with coffee and walnuts Ingredients: 180 gr. butter at room temperature 180 g. black raw sugar 250 g. raising flour of 3 large eggs 2 large ripe bananas, mashed 140 g. yoghurt 2 tbsp instant coffee dissolved in 1 tbsp water 1 teaspoon salt 100 g. cup. chontrokopanismena walnuts 2 teaspoon briskly cinnamon For the glaze ½ cup. caster sugar 1 tbsp water 1 teaspoon instant coffee Instructions: Preheat oven to 180 o C. 1. Grease a 23x12 cm rectangular form plus some muffins Two. Beat butter and sugar until white and fluffy. Three. Add eggs one at a time and continue beating. 4. Gradually add the bananas, coffee, yogurt and cinnamon. 5. In a bowl mix the flour with the salt and toprosthetoume to the butter mixture and stir together to become homogeneous. 6. Finally we incorporate nuts into the mixture. 7. Fill the form until 3/4 in order to raise the cake. With as much leftover we make muffins. 8. Bake in the middle of the oven until the knife in the middle of the cake comes out clean, about 45 minutes. Leave a little on the form and then put it on a rack to cool completely. For the glaze : 9. Sieve the icing sugar. 10. Dissolve coffee in water with a fork and mix with sugar. If necessary, add a little more water to get a liquid but not runny mixture. 11. Pour the cake when completely cooled.
    • Cake with figs Ingredients: for the cake  1/4 cup butter at room temperature  1 cup sugar  1 egg  2 cup flour  1/2 teaspoon salt  2 tsp baking powder  1 cup evaporated milk light  1 tsp vanilla  1/4 teaspoon almond flavoring  1 cup chopped figs For the filling  2 cup chopped figs  1/4 cup sugar  1/4 cup water  1 tablespoon lemon juice Instructions: Preheat oven to 180 ° C. Beat butter with sugar, add egg and beat well. Pour the flour alternately with milk. Add the vanilla, almonds and figs. Pour the mixture into two buttered 20 cm diameter molds and bake for 30. Allow to cool as we make the filling. For the filling. Put all ingredients in a saucepan and place on the fire to boil. Lower heat and simmer for 20. Spread between the two cake layers above them.
    • Cake with cherry filling from the Basque Country Ingredients: 1 cup. unsalted, soft butter 1 1/3 cups. sugar 3 large eggs 1/2 teaspoon vanilla powder 2 3/4 cups. flour, all-purpose 1/4 teaspoon salt 1 teaspoon baking powder 1/3 cup. sour cherry compote 1/8 teaspoon almond oil (optional) 1/4 cup. grated almonds (optional) powdered sugar for garnish Instructions: Preheat oven to 160 ° C. Grease or Grease a round or rectangular cake tin. Beat butter in a mixer until fluffy. Gradually add sugar beating until dissolved and thickened. Add one by one the eggs beating well each time. Mix in the vanilla. Sift the flour, salt and baking powder and mix, stirring by hand from the bottom up, until you have a soft dough strip without any flour. Spread the dough evenly in the bottom of the form we have prepared. Mix almond oil (if using) with the sour. Place the cherries in the dough within 5.6 cm from the walls of the form. Pour the rest of the dough over the cherries. Spread the mixture gently to the walls and sprinkle with grated almonds-whether we use. Bake for 40-50 minutes, until knife comes out clean if the cake is put in
    • Halva cake with chocolate An original cake that everyone will love it combines the taste of our favorite halva with delicious chocolate! Ingredients: 500 gr. self rising 1 cup. butter 250 g. crumb of tahini halva Vanilla 250 g. tahini halva cut into cubes 1/3 cup. milk 4 eggs 1 teaspoon vanilla powder 200 g. couverture chocolate 100g. fresh cream Instructions: Preheat the oven to 180 ° C. 1. Beat butter with whisk until smooth. Two. Continue beating with the crumb of halva, eggs and vanilla until a soft mixture. Three. Add flour alternately with milk. Beat the mixture for 3 minutes. 4. Add the rest of halva and mix gently with a spatula. 5. Place the cakes on a greased baking sheet and bake for 45-60 minutes. 6. When it is no longer ready, remove from the oven and leave on a rack to cool. 7. Melt in double boiler and add the chocolate at the end a little cream to analyze. 7. Drizzle cake with chocolate chocolate and allow to stabilize the glaze.
    • Fluffy cake with almonds and cinnamon A recipe for cake the chef Nicholas made without even need to go to shop, since the materials are almost always in your kitchen! Ingredients: For the cake 125 g. butter, softened to room temperature 6 egg whites, organic 125 g. sugar + 1 tsp. tablespoons extra 140g. raising flour alone, sifted 1 tsp. Fresh cinnamon powder 125 g. icing sugar, sifted zest of 1 organic orange and akeroto For the form 1/2 tablespoon butter, softened to room temperature 1/2 cup finely grated blanched almonds (not powder) Instructions: For form: Smear the form with the softened butter and add the ground almonds, turning the form and stick to the walls. For the cake: Preheat the oven to 180 C. I put the softened butter in a saucepan and heat it over very low heat, stirring with a wooden spoon until it becomes creamy, but not melt and burn. vibrate with mixer the egg whites and 125g. sugar until they are firm meringue. Add sprinkle the sifted flour, cinnamon, orange zest and icing sugar and mix gently with a spatula (not the mixer). Gradually pour the creamy butter, stirring well with a spatula. pour the mixture into the mold and sprinkle the surface with additional 1 tsp. tablespoons sugar. Bake the cake for 50 minutes without opening the oven door as baked. Allow to cool and xeformaro.
    • Lemon cake with poppy seeds Ingredients: 1 1/2 cup sugar 200g. butter 3 cups flour 2 teaspoon. baking powder 1/2 cup milk 4 Tbsp poppy seeds 4 eggs juice and zest of 3 lemons 1 cup caster sugar flour and butter for the pan Instructions: 1. Allow the butter to soften at room temperature and beat with the sugar in mixer until the mixture whitens. Then pour one by one eggs, milk, baking powder and poppy seeds. Reduce the speed of mixer and add the lemon zest and flour. Two. Pour the mixture into a buttered and floured mold and minoume in preheated oven at 180 ° C for 40'-50 '. When cooked, leave to cool in the form completely. Three. Stir the lemon juice with the icing sugar and pour over the cake, after we have punctured in several places, to absorb syrup. Serve with whipped cream or yogurt and fresh mint leaves or lemon balm.
    • Wine Cake An incredibly original and heady aromas and flavor cake that looks like a little wine and pie! Accompany with whipped cream perfect! Ingredients: Ingredients for the dough 400 g. flour, all-purpose sifted 2. p sour cream 2 eggs 200 g. butter 2/3 cup. warm milk a pinch of salt Ingredients for the filling 200 g. Wheaten bread 50 g. butter ½ lt red wine 500g. sweet apples 50 g.sugar 1 cinnamon stick 2 cloves lemon peel 100g. icing sugar (for sprinkling) Instructions: 1. In a bowl anamegnyoume the flour with the sour cream, eggs, soft butter, milk and salt, kneading until a smooth and pliable dough. Two. Put aside and let it rest for 30 minutes in the refrigerator. 3. Preheat oven to 200 ° C. 4. Cut the bread into thin strips and saute in butter 5. Place in a single layer in a shallow baking pan. 6. Allow the wine to a boil for 30 seconds with cinnamon, cloves, lemon peel and sugar. 7. Pour about ¾ of the mixture in strips of fried bread. 8. Peel the apples and cut into thin slices. 9. Butter a (another) baking dish. 9. Spread the dough slightly larger than twice the pan and place the pan so that the dough hanging off the edge of the pan. 10. Arrange the apple slices on the pastry in a single layer and cover with strips of bread, topped with broth. 11. Drizzle with the remaining cooked wine and sprinkle with half the sugar. 12. Cover the filling with the dough (you have to cover them completely). 13. Brush the dough with egg and bake for 45 minutes until golden brown. 14. Sprinkle hot cake with the remaining icing sugar, let cool slightly and cut into portions. For more delicious recipes Please visit the site: http://www.gourmed.com/