Greek Easter Cookies

Easter Cookies/ Biscuits -and not only Easter- with a different approach but with all the aromas of Greek Easter, such as Chios Mastic, Mahlepi, Kakoule (Cardamom) and the aroma of orange.
Light, tasty, soft, digestible and special. They are made very easily with their wonderfully velvety dough, which is given by the addition of pure yogurt and the light corn oil. They are relatively sweet with a little sugar added because our opinion is that this is how a cookie should be in order for a savory platter of cheeses and cold cuts to accompany our drink.

Happy Easter!

work: 1h:20′

time: 2h:30′

easy:

Greek Brioche-Easter 2020

Our Easter Tsourekia of 2020 was a beautiful experience, although their process was time consuming. We kept great waiting times for a total of 5 inflatables and which time (and inflatables) worked positively and substantially to make them fluffy, with strings and delicious buns.
Their ingredients are the classic for Tsourekia of our Greek Easter Brioche in a more enhanced dose, since 1 kg of flour was required.
Despite the long process, the hand work was very little. The dough, a perfect dough in texture and aroma also gave a perfect final result, which justified the effort and noise of the thing… But it is these family Easter traditions that create inextricable links and tasteful memories that connect us as a family, as a Nation.

We wish you a Happy Easter, with a lot of strength, so that we can face an invisible enemy who changed our lives!

work: 1h:30′

time: 6h:00′

medium:

Pear Tarte Tatin

This is one of my favorites autumnal desserts. With a puff pastry sheet and a few nice fruits we have in a short time a delicious & aromatic caramel dessert.
Tarte Tatin is traditionally made with apples without excluding the other fruits if we want to get away from the mundane. A Tart with rounded, whole caramel pears, flavored with 9 spices is a super-tasting, smell-like suggestion. The puff pastry leaf is impregnated with the flavored caramel and becomes crisp and delicious.
If you it want to become even more fancy, accompany it with ice cream but you should know that the Anglo-Saxons combine it with the simple classic cream and it is extremely good and has the virtue of simplicity. We added extra roasted & grated almond and enjoyed it pleasantly.
Yours!

work: 40′

time: 1h:20′

medium:

Traditional Greek Easter Bread-Tsoureki

If we close our eyes and think of Greek Easter, Orthodox Easter, the image to be formed in our mind is a delicious well done, braided super-soft, fluffy and moist brioche with a red egg. This is the view of our Greek Easter!
Sometimes easy with simple procedures and sometimes complicated and demanding the Tsoureki remains the favorite flavored sweet bread large and small. It has primacy in our Easter & Easter table with red eggs and bagels. Customs that blend and reconcile families and friends.
Yours!
Have a pleasant and enjoyable Easter of 2018!

work: 1h:00′

time: 4h:00′

medium:

Black Grape Spoon Sweet

Spoon sweet of black grape, with very special blue-purple shades, deliciously tasty and very aromatic with the addition of spices, star anise and cardamom, which make the syrup sweet.
The ATTICA grape variety is a black, non-seed variety of table grapes, with a long-grained sapless berry, maturing at the end of July or early August. The grape itself is one of the most delicious edible grapes without seeds.
At the end of the article there are detailed instructions for sterilization and preserving products whose lifetime we want to prolong and to ensure that they will not be altered.
Follow them!

work: 30′

time: 24h:00′

easy:

Pickled Octopus

Octopus!
The King of Meze in the Greek Summer and Lenten Days, with accompanying ouzo par excellence!
Here it was prepared to be pickled, to be closed in our most transparent jars and to be able to enjoy it as a precious meze whenever we want!

Octopus boiled and flavored in a Court-bouillon, meaning «short broth». This is an intensely flavored vegetable broth, spices and aromatic herbs (bouquet garni) and which contain an acidic ingredient such as vinegar, wine or lemon juice. Court-bouillon is usually for poaching, need not be elaborate, used for the preparation of crustaceans (lobster) and other seafood and is very simple, because the broth is not generally served as part of the end plate.
Yours!

work: 20′

time: 40′

easy:

Peppers in the Pan with Capers

So aromatic, so tasty and with minimal effort, a perfect taste!
Colored peppers, lots of garlic, olives, capers, coriander, cardamom and natural vinegar. Strong vinegar good wine that will give the final "touch" the takeoff of their flavor. That's all! Following? After the spread to fresh bread and our glasses full of ouzo and enjoy a super appetizer.
Yours!

The recipe

Peppers in the Pan with Capers

can be found in the book «Μεζέδες».

work: 20′

time: 45′

easy:

No Knead Greek Easter Brioche-Tsoureki

Easter buns without kneading with easy and simple process of "sleep bread" of Focaccia. The waiting time to activate the yeast is higher, but it all happens during the night, with the dough in the fridge "sleeping", and only the next morning you make in braids or buns put small stick forms. This fermentation process has the effect of improving and enhancing the taste.
The addition of spices makes them particularly fragrant and delicious. And the honey makes them mildly sweet, fluffy and very soft.
If you like the idea, the process will delight you, as the result too.
Yours!

work: 30′

time: 12h:00′

easy:

Kernels Cherry Liqueur

Fragrant liqueur, amber clear color and light scent of bitter almonds and cherries. Drinking, either as an aperitif or as a digestif is sure to leave you with very good impressions. A liqueur that gladdens the eye and the palate.
The process is simple. Put the kernels of cherries in alcohol and wait a few days. Time will work in favor of its creation.
Yours!

work: 20′

time: 4 weeks

very easy:

Strawberry, Apple Tart

Small red, individual tarts with strawberries and apple in a crisp & incredibly biscuit dough are very aromatic, thanks to cardamom seeds, and sprinkled with brown sugar. The stuffing contains only honey, so the tarts are not very sweet. But it is delicious and with the first bite, it surprises us with its taste and aroma.
Yours!

work: 45′

time: 2h:30′

medium:

Greek Easter Aromatic Brioche-Tsoureki

Greek Easter! Feast of flavor by tradition to our homes and wonderful scents in nature. A magic, an amazing combination, an uplift of the soul. And certainly one of the most traditional dishes of Greek Easter is the unique brioche.
Fluffy and fragrant brioche proposal for this year's Easter. Infused with Chios mastic, mahlab, unique cardamom, orange zest, and stuffed with hazelnut praline and nuts! Who does not love a slice of brioche greased with nutella? Here enters the interior and diffuses into the kernels.
Happy Easter!

work: 30′

time: 3h:00′

medium:

Oven Dried Tomatoes & Maintenance: Homemade

Dried tomatoes in the oven. This a straightforward and quick recipe, with endless possibilities to liven and spice every meal.
Add them in sandwiches, in sauces for pasta, in salads, savory cakes and of course as a spread for crostini or anything else you can think of.
Since they are often referred for home sufficiency or domestic luxury, lets make homemade dried tomatoes. I guarantee that they have nothing to do with those you tried from the S/M.
Try them!

work: 15′

time: 1h:45′

very easy:

The recipe

Oven Dried Tomatoes & Maintenance:Homemade

can be found in the book «Μεζέδες».

Chicken Curry with Pilau Rice

Various curry dishes are made ​​with spices of infinite combinations, ingredients and cooking modes. Basic spices is curry, turmeric, coriander and cumin.
Chicken curry, therefore, with basmati rice pilaf. Fast, delicious and aromatic dish with the presence of many spices cooked whole that give it flavor and zest.
Everyone likes it and a little more the lovers of ethnic cuisines.

work: 30′

time: 1h:00′

easy:

Wild Plum Jam

Wild plums red, purple, orange, yellow or green. Whichever color you have wild plums are very tasty fruits to be eaten raw, but can used for delicious jams too.
Tight, orange, crunchy flesh with unique flavor and sweetness.
Simply, quickly and easily you can make this jam for the winter, to relish our mornings and make us look back for the summer, with the abundance and variety of fresh fruit.
It takes less time to make your own homemade jam, than to go up the supermarket and buy some.
Try it!

work: 10′

time: 40′

very easy: