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:

Amigthalota-Greek Almond Biscuits

A very easy dessert with minimal fats, without butter & with minimal ingredients. Almonds ground as the main ingredient and egg whites, beaten in a meringue. Flavored with mastic of Chios Island and cherry liqueur. Their top is decorated with almond flakes and a candied cherry to give them their color, to make them more attractive.
One of the best, traditional delicacies is the almond cookies. The shape, as well as their aromas, vary from place to place. Almonds biscuits are generally made from whitened ground almonds or marzipan, egg whites meringue, and sometimes even semolina. They have pear, rosette, small hill, ball, crescent, etc. shapes.
Sometimes they are sprinkled with powdered sugar and become pure white, and sometimes they remain with the roasted almond crumb visible. The most famous are probably those from the island of Andros, where there is a traditional local industry. The Almond Biscuits of Andros are flavored with rose water.
In all of the Dodecanese, the Cyclades & the islands of the Northeast Aegean, Almond Biscuits are a classic delicacy offered at weddings and engagements…
Yours!

work: 20′

time: 1h:00′

easy:

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:

Koulourakia: Cypriot Easter Cookies

These Easter Cookies are traditional Cypriot Easter buns, which although Lenten are traditionally made on Good Friday.
They are flavored with oriental spices but also with Chios mastic and their aromas resemble those of Easter Tsoureki. They are ideally suited to our coffee and we certainly have more than one.
Daktylies is a type of long shaped-bread, which is separated into smaller parallel pieces, in order to be cut off easier and evenly. The ingredients used for daktylies are flour, leaven, water, sesame seeds and aniseed. Many housewives in the countryside continue the tradition and bake daktylies for the needs of the family.
Yours!

work: 45′

time: 3h:30′

medium:

Vasilopita Brioche 2018

It is always an excellent idea to welcome the New Year with delicious homemade savory and sweet dishes. As for the more traditional sweet, Vassilopita, it can be made in various shapes and ingredients for all tastes. Everything is just as delicious and they belong to the Christmas period of Greece. Prepare your Vassilopita sweet or savory - because there is this version in many of our areas - and bake it to beautify the house "feast!". Regardless of the taste you prefer best, do not forget to hide a coin inside!
Vassilopita without coin is not done.
This beloved version of Vassilopita Tsoureki is an easy and light-to-mouth version of traditional brioche. Our own was made with the new olive oil from our own olives, which just arrived at our house from the olive press. He was kneaded in Vassilopita and the satisfaction was great.

Happy New Year 2018!
Health, Love, Happiness to Everyone

work: 45′

time: 4h:45′

difficult:

Vasilopita the Greek New Year's Cake 2016

Brandy flavors, star anise, cloves, roasted almond, chocolate, Chios Mastic, essential oils of orange and velvety sweet chestnut cream emerge from this Vasilopita-St. Nicholas Cake and place it in another dimension. With the first bite an incredible blend of flavors and aromas explodes on the palate and the apotheosis of enjoyment is assured.
Yours!
※※※※※※※※※※
Happy New Year 2016!

work: 1h:45′

time: 2h:45′

difficult:

Salep Ice Cream

Kaimaki Ice Cream with the intense aroma of mastic of Chios island and unique texture thanks to the salep. The salep is necessary component to become chewy without flowing. Is very easy to make, you just need patience until frozen to taste.
The original Salep Powder -an essential ingredient for this ice cream- without admixtures with corn flour, comes from the dried and ground tubers of wild edible orchid and is a very expensive unique component. You can find it in stores selling spices. It is also used in preparation for the drink salep, and the cream salep, for the cold winter months.
Yours!

work: 30′

time: 4h:30′

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:

Bougatsa with Stevia

Bougatsa with stevia, egg-free and with a very light semolina cream.
A traditional dessert, which is made with many phyllo sheets, folded well to close within their fluffy and fragrant cream. The top is sprinkled with a white cloud of powdered sugar and cinnamon.
It's also a favorite street food, along with the cheese pie is a quick snack for passersby or tourists.
Made with Stevia and no eggs it is a dessert for dieters or for those that for some reason do not want to consume sugar but also do not want to be deprived of their favorite flavors. You choose.
Yours!

work: 45′

time: 1h:30′

medium:

Mille Feuille

Mille-feuille (thousand leaves) is a confectionery product, that has traditionally been made ​​of three layers of baked, thin puff pastry alternating with two layers of pastry cream. Pastry cream is often replaced by whipped cream or jam. The top/ final dough layer is sprinkled with powdered sugar, and sometimes cocoa, cinnamon, crushed nuts (eg roasted almonds). The French also put on candied sugar and add to the interior of the mille-feuille jam or fruit (strawberries).
Try it!

work: 1h:00′

time: 3h:00′

easy:

Semolina Cake (Samali)

With the aroma of Chios Mastiha!
Traditional dessert of Greek Cuisine, with roots from Constantinople, and basic ingredients the yoghurt and semolina. You make it without mixer, just mix the ingredients with a spoon.
It used to be one of the desserts that were sold by street vendors outside schools, in summer cinema or at various festivals.
Easy, delicious and simple, without the burden of too much fat.
Try it!

work: 00h:20′

time: 01h:50′

very easy: 1/5