Baked Pears In Spiced Pomegranate Syrup

Baked Pears In Spiced Pomegranate Syrup
Whenever preparing large holiday meals we make 2-3 desserts for the occasion (certainly some of them are with chocolate for the black goddess worshipers) are preparing something seasonal and light, like a fruit salad.
Here I propose you a great solution for an ideal and light dessert will like. Baked pears in the ruby pomegranate are beautiful and festive! It is much more tempting than a typical salad… If you need a companion I would suggest little Greek yogurt, bathed with grenadine and nothing else.
Yours!


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work: 15′ time: 1h:00′ very easy:

Burgers Stuffed with Eggs

Burgers Stuffed with Eggs
Delicious, filling, daily plate of burgers. Shape spicy burgers, mixed with minced veal and pork and at the center of each patty close a boiled egg. Spices and dehydrated onion with concentrated the flavor of onion, added to the mixture of minced meat, provide great taste in burgers. Their accompanying such as carrots, potatoes, peppers make them even more delicious.
It is a variation on individual portions of the famous and beloved minced roll, stuffed with boiled eggs.
Yours!
work: 40′ time: 2h:00′ easy:

Rice Pudding with Pomegranate Syrup

Rice Pudding with Pomegranate Syrup
A rice pudding, a simple rice pudding of Mom but with the addition of vanilla pudding mix, with very creamy texture melts on the palate and gives us tons of delicious memories and homely warmth of swing.
The capstone to this touching moment for our tastes comes from the pomegranate syrup and the arils, truly rubies, give us another taste dimension!
PS At the end of the post you will find how to make this wonderful, sweet pomegranate syrup, alcohol-free and you can use it sprinkling our sweets, ice cream, cakes, pancakes, cheesecake, etc. but also green salads or to give a red color to cocktails or homemade grenadine!
Yours!


*Click with your mouse on the images to learn more.

work: 30′ time: 1h:00′ easy:

Fried Greek Cheese Pies-Tiganopsoma

Fried Greek Cheese Pies-Tiganopsoma
Fried buns warmth, fluffy cheesy buns, hot pies of the frying pan, that refer to the smells and tastes of a bygone era of the quick kitchen of the grandmother. In times where the few products of the houses had to please the hungry stomachs of young and old but especially the young and grandmothers knock off in half a shake these fluffy fried buns for breakfast, the snack and eventually for all hours.
The materials are minimal and the process analytical.
Yours!

*Click with your mouse on the images to learn more.

work: 1h:00′ time: 1h:30′ easy:

Almond Tart

Almond Tart
Almond tart with orange aromas. With grated base dough -Pâte Sablée- kneaded with poppy seeds. The aromatic stuffing of the tart has two layers. A first, thin, with apricot jam and a second with almond cream, made with blanched ground almonds, butter, orange zest, cherry brandy, eggs and sprinkled in the surface with net almond.
Thin, light, almost ethereal flavors, only almond can give us.
Yours!
work: 1h:30′ time: 2h:30′ medium: