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Pão de Ló de Ovar - Typical Portuguese dessert

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Pão de Ló de Ovar - Typical Portuguese dessert

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🍰 Pão de Ló de Ovar (Ovar Sponge Cake)

A delicious traditional Portuguese dessert

Ovar Sponge Cake originated between the 18th and 19th centuries in Portuguese convent traditions, when nuns prepared sweets with large quantities of eggs and sugar. Over time, families in the city of Ovar continued to make this cake, passing the recipe down from generation to generation.

Its version became famous for its very moist and creamy center, becoming a symbol of the region. Today it has official recognition as Ovar Sponge Cake IGP, which protects its traditional production.

🧾 Ingredients

Whole eggs: 4

Egg yolks: 8

Sugar: 200 g

Wheat flour: 80 g

Salt: 1 pinch

Butter: a little to grease the pan

Baking paper: to line the pan

👩‍🍳 Preparation method

Preheat the oven to 180 °C. Line a baking tin with parchment paper.

In a bowl, beat the eggs, egg yolks, and sugar until you obtain a light and fluffy cream.

Add a pinch of salt.

Gradually add the flour and gently fold it in.

Pour the batter into the tin.

Bake for about 30 minutes. The outside should be cooked, but the center should remain slightly moist.

Let it cool slightly before serving.

ℹ️ Note

Sponge cake is a traditional Portuguese cake widely consumed during festive seasons, especially at Easter and Christmas, when families gather around the table to maintain this gastronomic tradition.

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Bacalhau à Brás - A typical Portuguese dish

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Bacalhau à Brás - A typical Portuguese dish

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🐟 Bacalhau à Brás (Cod à Brás)

Cod à Brás is one of the most emblematic dishes of Portuguese cuisine and originated in Lisbon in the 19th century. It is said that the recipe was created by a tavern owner named Brás, in Bairro Alto, who mixed shredded cod with sautéed onions, shoestring potatoes, and scrambled eggs, finishing with parsley and olives.

📝 Ingredients

400 g shredded cod

125 g sliced ​​onion

15 g chopped garlic

4 eggs

50 g black olives

200 g shoestring potatoes

Bay leaves (to taste)

Chopped parsley (to taste)

150 ml olive oil

👩‍🍳 Preparation method

1. Sauté the onion and garlic

Heat the olive oil in a large frying pan.

Add the chopped onion and garlic.

Add a few bay leaves.

1. Cook over medium heat until the onion is soft and translucent.

2. Cook the cod

Add the shredded cod.

Stir gently and cook for a few minutes to blend the flavors.

3. Add the potatoes

Carefully incorporate the potato sticks so as not to break them too much.

4. Add the eggs

Lightly beat the eggs and add to the mixture.

Cook over low heat, stirring slowly, until cooked but still creamy.

5. Finish

Remove the bay leaves.

Sprinkle with chopped parsley.

Garnish with black olives.

6. Serve

Serve immediately, very hot, keeping the eggs creamy and the potatoes slightly crispy.

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Ingredients:
500g flour
15g baker's yeast
3 tablespoons sugar
2 small eggs
2.5 dl milk
100g butter
1 teaspoon fine salt
1 teaspoon aniseed
1 teaspoon cinnamon
Hard-boiled eggs
Preparation

First, dissolve the baker's yeast in a little warm milk along with 100g of flour (taken from the total amount) and 1 tablespoon of sugar (also taken from the total amount). Make a dough. Let it rise for about 20 minutes in a warm place. Pay attention to the temperature because it is important for the final result.

Meanwhile, knead the remaining flour with the eggs, the rest of the sugar and the 2.5 dl of milk, until you obtain a very light, airy dough, but with plenty of body. Then add the melted butter, salt, aniseed and cinnamon. Mix well and add the risen yeast dough. Knead until the dough no longer sticks to your hands or the bowl.

Cover with a cloth and wrap the bowl in a blanket. Let it rise for 2 to 5 hours in a warm place (the rising time depends on the ambient temperature).

Finally, divide the dough into balls or shape it into one ball. Flatten the dough slightly and place one or more hard-boiled eggs on top, depending on the size of the dough base. Secure the eggs with a few crisscrossing strips of dough. Brush with egg yolk before baking in a very hot oven (preheated to 220°C). Once the Easter bread is cooked, it's ready to serve.

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Ingredients for Revani Dessert Recipe
For the cake;

3 eggs
1 glass of sugar
1 cup of yogurt
1 cup of semolina
1 cup of flour
1 packet of vanilla
1 packet of baking powder
1 teacup of oil
For sherbet;

3 glasses of water
3 cups of sugar
Juice of half a lemon
First, syrup is prepared. For sherbet, sugar and water are boiled in a saucepan. After boiling, add half lemon juice and boil for 1-2 more minutes and turn off the heat.
For the cake, beat the eggs and sugar in a mixing bowl.
Then oil, yogurt and semolina are added and whisked.
Finally, add flour, baking powder and vanilla and mix well.
Cake batter is poured into the greased baking dish.
Bake in the oven at 170 degrees for about 30 minutes until the top is golden brown.
The first temperature of the cake is cut into slices and cooled syrup is poured on the hot cake.
After resting for 1-2 hours, it is served by garnishing it with coconut or pistachio, if desired. Enjoy your meal.

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Greek Bougatsa .  Turkish version.. I tried to cook..

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Greek Bougatsa .  Turkish version.. I tried to cook..

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with ready-made baklava dough:))) Great..

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A recipe for Künefe (Turkish Sweet Cheese Pastry)! Cheese is arranged between two layers of Kadayıf (shredded phyllo), cooked until golden, and soaked in a sweet syrup.

Ingredients

Syrup:

2 cups (400 grams) granulated sugar

2 cups (470 milliliters) water

1 tablespoon (15 milliliters) freshly squeezed lemon juice

For greasing the pan:

4 tablespoons (60 grams) unsalted butter softened at room temperature

1 tablespoon (15 milliliters) grape molasses

Pastry:

1 pound (454 grams) Kadayıf (kadaifi/kataifi), shredded phyllo

1 cup (227 grams) unsalted butter melted

10 ounces (283 grams) unsalted and stringy Turkish cheese or Mozzarella

Garnish:

Finaly ground pistachios for topping

Instructions

To make the syrup:

In a medium pot, bring the sugar and water to a boil. Reduce to a simmer and cook until the sugar is dissolved and the liquid is starting to thicken slightly, about 10 minutes.

Stir in the lemon juice and simmer for another 1-2 minutes to blend the flavors.

Remove from heat and allow to cool to room temperature.

To grease the pans:

In a small bowl, mix together the softened butter and grape molasses.

Generously grease 4-6 individual or one large stove-safe pans with half the butter (they will be greased again before flipping the pastries).

To arrange the pastry:

Roughly chop the Kadayıf into 1 inch (2.5 centimeter) pieces and place in a large bowl.

Pour the melted butter over the chopped Kadayıf and toss to thoroughly coat.

Press a layer of the coated Kadayıf across the bottom and sides of the prepared pans.

Cover each layer of pastry with a layer of the cheese, leaving about a 1/2 inch (1.25 centimeter) border around the edges.

Cover the cheese with another layer of the Kadayif. Press down to completely enclose the layer of cheese, especially around the sides.

Place the pan over medium low heat. Cook until the bottom is golden, adjusting the heat between medium and low as needed, for about 6 minutes.

Carefully flip the pastry onto a plate.

Grease the pan again with the grape molasses butter mixture and place the pastry back into the pan, golden side up.

Place the pan back over medium low heat and cook until golden on the bottom, another 4-5 minutes.

Remove the pan from heat and immediately pour the desired amount of cooled syrup over the pastry to soak.

Serve the Künefe hot while the cheese is still melted and stretchy.

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Zserbó is very popular in Hungary and it’s usually baked at Christmas and for other special occasions.

Ingredients:

1⅓ pounds (600 g) of flour, 1 cup (250 g) of unsalted butter, 1 tablespoon of instant yeast, a pinch of salt,  3 egg yolks, 3 tablespoons of icing sugar, ½ cup (130 ml) of milk, approximately 4 tablespoons of sour cream, zest of a lemon

Filling:
1½ pounds (675 g) of apricot jam, 10 ounces (300 g) of ground walnuts, 8 ounces (240 g) of powdered sugar, 3 tablespoons of rum mixed with some jam (optional)

Chocolate glaze:
3.5 ounces (100 g) of butter, 3.5 ounces (100 g) of powdered sugar, 4 tablespoons of milk, 3 heaping tablespoons of dark cocoa powder

Instructions:

​Dissolve yeast and one teaspon of sugar in warm milk. In a bowl, mix together the butter, flour, salt, lemon zest, then add the rest of the sugar,  dissolved yeast, egg, and  sour cream. Knead it into a smooth dough. After making the dough, let it rest covered for about 30 minutes. Divide it into 4 equal pieces. Roll out the first one wide enough to fit the baking pan (10 x 14 inches), then place it into the greased and floured pan. Spread one third of the jam on the top of the first layer, then cover it evenly with one third of the walnut-sugar mixture. Roll out the second piece of dough and place it over the walnut filling. Now comes another layer of jam and walnuts. Repeat the procedure until everything is gone. Preheat the oven to 355 °F (180 °C). Bake the cake for approximately 35-40 minutes until the top becomes golden brown. Let the pan cool down completely.

Prepare the chocolate glaze. In a small saucepan, cook the sugar, milk and cocoa powder on low heat until it starts to thicken, then add the butter and cook it for one minute more until you see a nice silky texture. Cool the chocolate glaze slightly until it starts to thicken. Put it on the top of the cake and spread evenly. Wait until the chocolate hardens, then cut it into small pieces by using a sharp knife dipped into hot water.

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Greek walnut cake - Karidopita (Antzelina from Greece)

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Greek walnut cake - Karidopita (Antzelina from Greece)

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Ingredients

For the syrup

800 g granulated sugar

800 g water

1 stick(s) cinnamon

lemon peels, of 1 lemon

For the walnut pie

250 g butter, at room temperature

200 g granulated sugar

1 teaspoon(s) vanilla extract

360 g hard flour

4 eggs, medium

200 g walnuts

1/2 teaspoon(s) cloves

1 tablespoon(s) cinnamon

1 tablespoon(s) baking powder

1 pinch salt

120 g whole milk

butter, for the pan

all-purpose flour, for the pan

Execution Method

For the syrup

In a pot add the sugar, the water, the cinnamon, and the lemon peels.

Transfer over medium heat and let it come to a boil until the sugar melts.

Remove and set aside to cool well.

For the walnut cake

Preheat the oven to 170ο C (340ο F) set to fan.

In a mixer’s bowl add the butter, the sugar, the vanilla, and beat with the whisk attachment at high speed, for 3-4 minutes, until the mixture is fluffy.

Add 2 tablespoons of the flour, the eggs one by one, and keep beating. Wait for each egg to be incorporated before adding the next.

In a blender add the walnuts, the cloves, the cinnamon, and beat so that the walnuts have the desired size and consistency that you want in your cake.

Transfer the walnuts to a bowl and add the flour, the baking powder, and the salt.

In a mixer’s bowl add the milk, the solid ingredients, and beat for 10 seconds.

Butter and flour a 25x32 cm baking pan and spread your mixture in it. Bake for 40-50 minutes.

Remove and immediately pour the cold syrup over it, using a serving spoon.

Allow 1 hour for the whole syrup to be absorbed, and serve with vanilla ice cream.
Good luck!!!

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Pasteli is considered as one of the most popular and traditional Greek dessert-snacks. It’s made with very simple ingredients: sesame seeds, honey, lemon zest, and, sometimes, nuts. On some Greek islands, instead of cooking the sesame mixture inside, they lay it in the sun to dry. This is one of the oldest and more natural ways drying pasteli, and you’ll only see smaller manufacturers of traditional Greek delicacies use this technique.

Editor’s Note: Sesame candy is also a popular dessert in Israel and other Mediterranean countries.

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Greek Chicken Pie Recipe (Kotopita)Sweet Greek Butternut Squash Pie (Kolokithopita)Greek Upside Down Blood Orange Pie RecipeGreek Honey Pie With Goat's Milk

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Greek Orange Pie(Emmanouela from Greece)

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Greek Orange Pie(Emmanouela from Greece)

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Ingredients

For The Orange Pie:

1 pack phyllo dough (450 grams / 16 oz)

5 large eggs

300 grams / 10.6 oz Greek yogurt

100 grams / 3.5 oz sugar

250 ml corn oil

2 oranges zested

1 teaspoon vanilla extract

1 teaspoon baking soda

For The Syrup:

450 grams / 15.9 oz sugar

2 tablespoons honey

2 oranges juiced

1 cinnamon stick

For The Syrup:

Before you start making the pie you will have to prepare the syrup. So it will be at room temperature once the pie is baked and you'll drizzle it on top.

In a cooking pot add the sugar, honey, and cinnamon stick.

Weigh the orange juice and add as much water as needed until both the orange juice and water weigh 550 grams / 19.4 oz. Add to the pot with the remaining ingredients.

Bring to a boil over high heat. Then reduce heat to medium and simmer for 10 minutes until sugar dissolves and it gets a syrup consistency. Set aside to cool.

For The Orange Pie:

Preheat oven to 150°C / 302°F.

Cut all of the phyllo into 2,5 cm / 1-inch pieces.

Add in a 26 x 36 / 11 x 15-inch pan. Try to separate most pieces from each other.

Place pan in the oven and cook the phyllo for 45 minutes. Every 15 minutes toss and flip the phyllo pieces so they will dry evenly. This is done in order to dry the phyllo. Once it has dried and gotten really crispy and flaky remove it from the oven.

Raise the oven's temperature to 170°C / 338°F.

In a mixing bowl add the eggs, and sugar, and blend with a hand whisk until lightly foamy. Whisk in the yogurt and then add the corn oil. Mix in the orange zest, vanilla extract, and baking soda as well.

Stir in handfuls of the phyllo at a time while stirring well with a spoon. Once all of the phyllo is incorporated, grease the same pan you used for the phyllo with some oil.

Spread the batter in the pan. Bake for 30-35 minutes until it gets a nice golden brownish color on top.

with a knife to see if it comes out clean.

Pour the cool syrup over the hot pie using a ladle, and by adding spoonfuls at a time.

Let the pie reach room temperature before refrigerating. You can serve it both at room temperature or cool from the fridge.

You may also serve the orange pie with a spoonful of Greek yogurt and some ground cinnamon on top.

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No-Bake Greek Yogurt Cheesecake  ( Μartha from Greece)

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No-Bake Greek Yogurt Cheesecake  ( Μartha from Greece)

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This No-bake Greek Yogurt Cheesecake is very refreshing, with a very light and truly creamy texture. It's really one of the yummiest cheesecakes you can make and lingers a bit towards the healthy side. Though it's still a full-fat cheesecake, the Greek yogurt it contains adds a great nutrition boost to it.

Ingredients:

- cream cheese
- icing sugar
- full-flat wipping cream (35% fat)
- full-fat Greek yogurt

Tip: The thicker the Greek yogurt the thicker the cream will be. So ideally opt for strained Greek yogurt

Ingredients for the cheesecake topping:

-  fresh strawberries
- a thick, glaze-like syrup, that's made of sugar water and a little bit of fresh lemon juice.
(The purpose of the glaze is to add a little bit of extra sweetness to the strawberries when drizzled over them).

Another tip: The slight lemon flavor goes really well with the strawberries and adds a nice extra kick of flavor.

instructions:

First, prepare the syrup glaze. Add sugar, water, and lemon juice to a saucepan and simmer for a few minutes until it gets to a syrupy consistency. Let it cool at room temperature and then place in the fridge until you're ready to serve.

To make the base for the cheesecake you need a food profection, a round 10- inch non-stick Springform pan, and 10 minutes of your time. To finely blend the cookies (you can leave a few chunkier bits to them if you prefer), then mix them with the melted butter and add to the pan pressing them together to form the cheesecake base. And once you're done, refregerate the base for 1 hour to become firm before you add the cream to it.

To make the cream beat the cream cheese first for a few minutes. It needs to become very smooth and creamy. And then you may add the icing sugar to it. As well as the flavorings, vanilla extract, and a little bit of lemon zest. You then add the Greek yogurt. And after, the whipping cream. At this point, you have to beat until the mixture gets pretty thick. If you won't let the cream thicken at this point then the cream won't be as firm on the cheesecake. So beat until you can clearly see the traces of the whisk on the surface of the cream. Just like when you make a thick whipped cream.

Transfer the cream and spread it evenly over the biscuit base. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours. Ideally, refrigerate the cheesecake overnight for 12 hours or more. And when you are ready to serve slice some fresh strawberries and add them on top. Drizzle lightly with the syrup-glaze on top (no need to use it all).

Other Toppings Ideas:

You can use pitted cherries, cherry preserves, strawberry jam, or other red fruit jam. Or you may even useapricot jam which tastes divine together with Greek yogurt and even better over this cheesecake. And if you want to make a real Greek cheesecake, top it with Quince preserves!

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The Loukoumi are sweet cubes with flour and sugar flavored with different tastes like, rose water, lemon, cinnamon, mint, almonds and mixed fruit. According to tradition, should be composed of 99% sugar and, as if this were not enough, it is also covered by a fine layer of icing sugar.

Loukoumi Recipe:

Ingredients:

Gelatin – 3 Tablespoon
Food coloring – 3 Drop (Use Red Or Green)
Cold water – 1⁄2 Cup (8 tbs)
Hot water – 1⁄2 Cup (8 tbs)
Sugar – 2 Cup (32 tbs)
Confectioner’s sugar – 1 Tablespoon
Orange – 1 , juiced
Grated orange rind – 1
Pistachio nuts/Toasted almonds – 1 Tablespoon

Tips:

Soften gelatin in cold water.

Combine sugar and hot water and heat to boiling.

Add softened gelatin and simmer for 20 minutes.

Add orange juice and rind and coloring.

Strain into loaf pan.

The pan should be large enough so that the mixture is from 1/2 to 1 inch deep.

Add nuts if desired.

Chill until firm.

When cold turn onto a board, cut into cubes, and roll in confectioners’ sugar.

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Pasta flora is a type of dessert, tart, that is common in Greece. In Greek, the word (frolla) was misinterpreted as the word flora, (anuos).

Preparation                             Cooking

10 minutes                               25 minutes

Ingredients:

250 gr. flour p.o.c.
125 gr. butter cold
60 gr. sugar
1 pinch/s of salt
1 vanilla or vanilla extract
Zest of half a lemon
1 large egg (65-70 grams)
1 large egg yolk
A little butter for the form
500 gr. strawberry jam or jam of your choice

Equipment:

Bol
Oven grill
Greaseproof paper
rolling pin
Oven
Oven pan
Mixer with bucket

For the dough:

Whatever jam you decide to use will turn out fantastic and delicious.

We will start the recipe with the dough.

We will use a form or a shallow pan with a diameter of 23 cm.

Put the flour, sugar and salt in the mixing bowl with the cutters and mix them.

Add the cold butter cut into pieces and with intermittent movement let the mixture become like wet sand.

In a bowl, beat the egg, yolk, lemon zest and vanilla with a fork.

With the mixer running, pour the egg mixture into the solid ingredients.

As soon as they come together in a dough, stop the mixer.

By hand, combine the ingredients into a dough.

Press the dough between the palms to become flat, wrap it with film and put it in the refrigerator for at least 30' to firm up and freeze.

Preheat the oven to 170ºC in the air.

We will cook on the penultimate grill above.

For the setup:

Remove the cold dough from the refrigerator.

Keep 1/4 of the dough to garnish the flora paste.

Place the rest of the dough between two pieces of non-stick paper.

With a thick rolling pin, roll out a thin sheet.

Place the sheet in the buttered form.

Line the sides of the dough.

Pour in the jam.

With the rest of the dough, open a sheet and make strings to cover the flora paste, or with a coupe pat, cut cookies and place them on its surface.

Put in the hot oven and bake for about 25' until the flora paste turns golden brown and the dough becomes like a cookie.

Let it stand in the mold and let the jam cool and stabilize.

If desired, steam and serve.

Secrets:

The thickness of the dough when you open it in a sheet should not exceed 3-4 millimeters to bake properly and become like a crispy cookie.

The dose is for a round mold with a diameter of 23 cm.

If the room temperature is high, put the dough in the fridge for a while so that it opens more easily without sticking.

Do not put flour in the opening, better to open the butter dough between two sheets of non-stick paper. In this way, you very easily remove one non-stick paper and with the other with the dough on it, you turn it over in the form without weighing the dough down with unnecessary flour.

Do not put too much sugar in the Pasta Flora dough. It will reduce the effect since the jam is sweet and dusted with powdered sugar at the end.

The butter should be cold for better mixing with the flour.

Do not knead the dough for too long, so that the Flora Pasta comes out fluffy and crispy like a butter cookie.

Choose the jam you love. You can make half with strawberry jam and half with apricot jam.

The less you work - knead the dough, the fluffier the Pasta Flora will be.

If you want the rose-baked Pasta Flora to shine, brush the dough with the remaining egg white with a brush. Sprinkle some sugar on the glazed dough and bake it.

After making the dough and layering it in the buttered form, you can wrap it and freeze it raw for months. You will leave it for 20' at room temperature and then fill and bake in a hot oven until golden brown.

Also, the baked Pasta Flora, after it has cooled completely, can be frozen for many months after wrapping it well. Then you defrost it and it's like you baked it at that time.

Variations of the recipe:

Pasta Flora can also be made without a mixer.

You put the flour in a bowl.

You pour in the cold butter and with two knives cut and mix until it becomes like wet sand.

Make a well in the middle and pour in the beaten egg.

Mix with a fork to bring the dough together.

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This dessert is special only in Mersin (my city) and Ramadan month.

It is a dessert made with semolina, divided into meringue pieces, carved by hand and stuffed with walnuts or pistachios, then cooked in a wood oven and topped with foam obtained from the gypsum root. "Kerebic" made in Mersin is among the indispensable desserts of Ramadan months.

Kerebiç dessert mousse

- 6 glasses of water

- 1 cup of Gypsophila

sherbet

- 3 glasses of water

- 3 cups of granulated sugar

- 1 teaspoon of lemon salt

Kerebiç dessert ingredients

- 3.5 cups of semolina

- 1 glass of flour

- 1 teaspoon of baking soda

- 50 g of butter

- 100 g of pastry oil

- 1/4 cup of oil

- 1 glass of water

Kerebiç stuffing

- 2.5 cups ground walnuts

- 1 tablespoon of powdered sugar

- 1 tablespoon of cinnamon

Bake at 180 degrees for 15 minutes

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Ingredients

500 ml milk

100 grams (½ cup) sugar

½ teaspoon vanilla extract

2 eggs

5 tablespoons fine semolina

1 teaspoon butter

sugar + ground cinnamon to serve with

Instructions

In a small mixing bowl lightly beat the eggs using a hand whisk. Set the bowl aside.

Add the milk, sugar, and vanilla extract to a medium-sized cooking pot. Heat over medium heat. Wait until the milk gets steamy hot and then turn the heat off.

Place the bowl containing the eggs on top of a dampened sponge cloth (so it won't move while you whisk) next to the cooking pot. Incorporate spoonfuls of the hot milk using a ladle, into the eggs slowly, while whisking the eggs constantly. Once you've incorporated most of the milk into the eggs, transfer everything back to the pot.

Turn the heat back on to medium-high and add the semolina in slowly. Keep stirring with the whisk until the cream thickens. It takes about 1-2 minutes from the moment the cream starts to bubble. Remove from heat and stir in the butter. NOTE: At this point you can turn it into a chocolate pudding by adding two tablespoons of cocoa powder.

Transfer the pudding into two small bowls and serve warm with a sprinkle of ground cinnamon and sugar on top. Or let cool down to room temperature and add any other topping you like, such as coffee or cocoa powder, whipping cream, or even a red fruit jam.

You can store in the fridge for up to 3 days.

If you wish to use it as a pie or tart filling just spread it over the crust and bake it all-together at 170°C / 338°F. It will get firmer when baked and deep golden on top.

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Ingredients

For The Dough:

500 grams / 17.6 oz all purpose flour

500 grams / 17.6 oz lukewarm water

1 teaspoon sugar

1 teaspoon salt

9 grams / 0.3 oz dry yeast

For The Topping:

honey

icing sugar

ground cinnamon

walnuts coarsley chopped

Instructions

In a large bowl combine all ingredients for the dough.

Preheat oven to 45°C / 113 °F.

Cover the bowl with a dampened tea towel and add in the oven.

Turn off the heat and let the dough rise for about 30-45 minutes. Or leave it until the dough has tripled in size.

Add plenty of frying oil in a pan and heat over high heat. Fill a glass with cold water and keep aside (use this water to dip your teaspoon in, after each time you're about to take a spoonful of the dough, see next step).

Grab a handful of the dough, and squeeze it in order for it to get out at the top of your fist. With a teaspoon, scrape the excess dough (about a spoonful of a teaspoon) from the top of your fist and add it to the hot oil. Repeat this process to create as many donuts as you like.

Cook for a minute or two on each side until they get a deep golden color. Use two forks in order to flip them. NOTE: Make sure they're not overcrowded in the pan.

Using a skimmer transfer the donuts on paper towels to drain excess oil.

Sprinkle with lots of honey, icing sugar, cinnamon, walnuts, or any other topping of your liking.

Don't forget to eat them while they're warm otherwise they get spongy when they're cold.

Notes

-You may fry as many puff balls as you want and then store the rest of the dough in the fridge for up to 48 hours.

-You can also store the frying oil in a jar once it cools down, for the next time you'll make them.

Nutrition

Serving: 1donut | Calories: 183kcal | Carbohydrates: 14g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 49mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 8g

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Panorama triangles are essentially phyllo cones filled with cream. Their name originates from an area of Thessaloniki called Panorama. The phyllo pastry is shaped into triangle cones and filled with a milky, buttery, and yolky vanilla cream. Once removed from the oven, the cones are dipped in a simple syrup.

After assembling all the ingredients and filling the triangles, sometimes pistachios are crushed and sprinkled over the almost overflowing cream. They are most delicious when they are chilled in the fridge for a couple of hours, hence making a phenomenal summer treat!

Materials

·        1 package of puff pastry

·        200 g melted milk butter

·        For the syrup

·        350 g of sugar

·        250 g water

·        a few drops of lemon juice

·        For the vanilla cream

·        600 grams of milk

·        1 vanilla

·        100 grams of sugar

·        50 grams of flour

·        50 g of corn flour

·        4 large yolks

·        2 kg. cognac

·        Optional for chocolate cream

·        120 grams of couverture, chopped

·        For the panorama triangles, we first open the sheets . Melt the butter. Cut the leaf lengthwise into 3 strips.

·        Cover with a fresh towel so they don't dry out while we work.

·        Place a strip on the counter and sprinkle with butter. Put a second strip of foil on top. We begin to close triangularly.

·        At the end, cut the triangle in 2 making sure not to press the leaves too much and they stick together. Attach some folded parchment paper to the slit with a ball of crumpled aluminum foil.

·        Bake at 160-170ºC for about 25 minutes until golden brown.

·        For the syrup

·        Boil all the ingredients for the syrup for 4 minutes.

·        One should be cold and the other hot. I usually dip the hot triangles into the cold syrup, but the opposite is the same.

·        Dip the triangles in the syrup. Leave them on a plate. Fill after they have cooled completely by filling pastry cones with the vanilla cream.

·        For the vanilla pastry cream

·        Reserve some milk and put the rest in a saucepan.

·        Cut the vanilla in half and add it.

·        Put the milk on a medium heat to warm up.

·        Put the egg yolks, sugar, milk, flour, corn flour and brandy in a bowl. Stir with a whisk.

·        Remove the hot milk from the heat. Remove the vanilla pod, scoop out the vanilla seeds and pour them into the milk. After the temperature of the milk drops a little, little by little and always stirring with a wire, pour it into the beaten ingredients.

·        Put everything together again in the saucepan over low heat, stirring to bind. As soon as the cream starts to boil, stir vigorously with a whisk for a few seconds to thicken.

·        Put in a bowl. Cover the cream with a film that touches the surface. This way we will avoid creating a skin on the surface. Let it come to room temperature for about 45 minutes. This way it is kept for 3 days in the refrigerator. Before using it, after it has cooled down, stir it with a wire until it becomes frothy. If you want a more fluid and fluffy cream, you can add 250 g of whipped cream in thick form. Thus, the filling cream becomes much fluffier.

·        In case we want chocolate cream, as the vanilla cream is hot, add the chocolate shavings and mix until it melts with the temperature.

·        You can add a vanilla pod, liquid vanilla or a vanilla pod.

ENJOY IT!!!

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Galaktoboureko, or Greek custard pie, is another all-time classic dessert enjoyed in Greece. It is made with phyllo pastry and a custard made with semolina. Of course, cold spiced syrup is poured over the dessert once it comes out of the oven.
Ingredients

TIP

Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to the shopping list by clicking the button below.
For syrup
800 g granulated sugar
450 g water
1 stick(s) cinnamon
peel, of 1 lemon
75 g honey
For custard filling
4 eggs, medium

200 g granulated sugar

500 g heavy cream 35%

500 g whole milk

1 pinch salt

1 teaspoon(s) vanilla extract

170 g semolina

100 g butter

220 g butter, melted for brushing phyllo

450 g phyllo dough sheets

Execution Method

TIP

While you are cooking, check off the steps you complete and follow the recipe without getting lost.

For the syrup
Combine the sugar, water, cinnamon stick and lemon rind (no pith) in a pot. Place over heat and bring to a boil.
As soon as it comes to a boil, mix with a sponn to make sure the sugar has dissolved completely. The mixture should be translucent.
When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool.
For the custard filling
Beat the eggs along with half the sugar in a mixer for 3-4 minutes.
The mixture needs to become very fluffy and become a light meringue and set aside until needed.
In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract. Place over medium to high heat and bring to a boil.

As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens.
When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready.
Remove from heat and ad the butter. Continue whisking until the butter melts and is completely incorporated.
Use a spatula and transfer mixture to a mixer's bowl. Beat for 4-5 minutes, until the
mixture cools a little. Turn off the mixture and check that it is lukewarm.
When ready, add the egg to the bowl and gently fold with a spoon. Your custard filling is ready.
Preheat oven to 160* C (320* F) Fan.
Melt the butter in the microwave or in a saucepan. Generously brush a 28x36 cm baking pan with some of the melted butter.
Start assembling the pie by spreading a sheet of phyllo dough in the pan and
drizzle with butter. Do not brush the butter straight on to the phyllo, drizzle it from above.
Repeat the same process with the remainng 5 sheets of phyllo dough. Very gently press down on the phyllo with your hands, just a little.
Spread the custard on top and turn in the phyllo that is hanging over the edges. Drizzle with butter.
Set 1 sheet of phyllo dough aside and add the remaining sheets over the custard, drizzling each one with melted butter in the same way as before.
Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the sweet.
Drizzle a generous amount of melted butter over the top of the sweet and spray with some water.
Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.
Bake for 1 ½ hours or until golden brown and crunchy.
When ready, remove from oven and immediately pour the cold syrup over the pie.
Your galaktompoureko is ready. Enjoy it!

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Halva is a type of confectionery originating from Persia and widely spread throughout the Middle East and India. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar.


Halva is popular in Iran, India, the Middle East, and Greece.

Components

• 4 tsp. of tahini soup
• 3 tsp. of cocoa soup
• 1 tsp. of sweet vanilla extract
• 3/4 of a cup of honey
• 1 1/2 cups sesame seeds

Way of cooking

• First, in a bowl you add tahini, honey, vanilla and sesame. You mix your ingredients very well, until a homogeneous mixture is obtained.
• You divide your mixture into two. In one part, add the cocoa and beat until smooth.
• Lightly butter a mold and pour plain halva into the base. Then you add the cocoa part.
• Cover with a film and leave in the fridge for two hours.
• Once it has the right texture, cut into portions and enjoy with coffee.

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At first glance, piples look like, and indeed are, deep-fried dough rolls dipped in some sort of syrup and topped with walnuts. It’s not a regular syrup, however, since it contains honey and lemon juice to slightly subdue the intense sweetness.Sometimes, more honey is added on top, which is why in some Greek areas they leave out the syrup altogether. They are the perfect amount of crunchy and sweet and make for the ideal post-lunch sweet snack!

Components
500 gr. flour p.o.c.
5 eggs, medium
2 tbsp olive oil
1 pinch of salt
2 tbsp crystal Sugar
1-2 tbsp. water, optional
400 ml seed oil, for frying

For the syrup
800 gr. crystal Sugar
800 gr. water
2 cinnamon sticks
lemon juice, from 1/2 lemon
50 gr. honey

For serving
honey
walnuts, cracked

For doubles

Put the flour, eggs, olive oil, salt, sugar in the mixing bowl and beat with the hook at medium speed for 1-2 minutes. The mixture will not stick well in the mixer. We remove and continue to mold with our hands.
As soon as we form the dough with our hands, transfer it back to the mixer and beat for 1-2 minutes. If the dough is too tight then optionally add water. Cut into 5 pieces, cover with cling film and put in the fridge to rest for 1 hour.
Place a pan with the seed oil on medium heat and let it heat up well.
Sprinkle our workbench with flour and put one piece of the dough.
Roll out the dough into a very thin sheet with a rolling pin. Cut into pieces and transfer them to the hot oil. Fry for 1 minute to get color.
Remove on absorbent paper. We follow the same process for all the pieces of dough.

For the syrup
Put the sugar, water, cinnamon, lemon juice, honey in a saucepan and bring to a boil over high heat until the sugar melts.
Remove from the heat and put the doubles for 5 seconds.
Remove and serve with honey and walnuts.

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The greek bougatsa is a creamy custard pie enveloped in a light phyllo pastry, with a spinkle of cinnamon or sugar on top.

Ingredients

For the custard

750 gr whole milk
180 gr granulated sugar
70 gr  semolina
1 tablespoon vanilla extract
lemon zest of 1 lemon
40 gr butter, cold
3 egg yolks, of medium eggs
1 pinch salt

For the phyllo

450 gr hard flour

10 gr salt

220 gr water, at room temperature

500 gr butter, melted

To serve

icing sugar

cinnamon

Execution Method

For the custard

In a pot, add the milk and sugar, and transfer over medium heat until the milk comes to a boil.

Add the semolina and stir with a whisk, until the cream thickens.Remove from the heat and add the vanilla extract, lemon zest, cold butter, and mix until the butter melts.

Add the yolks, salt, and mix.

Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well. Make sure that the plastic wrap touches the surface of the custard, so it does not make a crust while cooling.

For the phyllo

In a mixer’s bowl, add the flour, salt, water, and 50 g of the melted butter.

Beat with the paddle attachment for 5-7 minutes at high speed, until there is an elastic dough.

Remove from the bowl, cover with plastic wrap, and let it rest for 20 minutes.Remove the plastic wrap and cut into 4 pieces. Shape into balls and place them into a bowl. Cover with plastic wrap and let the dough rest for 20 more minutes.

Take two of the dough balls and roll them out into small discs. Spread them onto a baking pan, cover with plastic wrap, and let them rest for 20 minutes.

To assemble

Preheat the oven to 170ο C (338ο F) set to fan.

Spread your working surface with melted butter and place the first dough. Roll it out softly with a rolling pin, not from the center but from its sides.Then, carefully spread the sides of the dough all around with your hands, by pulling the corners of the dough.

Follow the same process, until you have a very thin phyllo.

Spread ¼ of the butter and cut strips around the phyllo in order to form a parallelogram. Place the strips in the center of the phyllo.Add half of the filling in the center and close it like a folder. Set aside.

Roll out the second dough in the same way, and spread ¼ of the melted butter.

Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder.Add half of the filling in the center and close it like a folder.

Roll out the second dough in the same way, and spread ¼ of the melted butter.

Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder.

To serve

Cut the bougatsa into small pieces, dust with icing sugar, cinnamon, and serve.

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Spoon sweets (Gliko tou Koutaliou)

Gliko tou Koutaliou is a marvelous and delicate Greek dessert, and a true testament to Greek hospitality.

Meaning ‘a sweet of the spoon’, Gliko tou Koutaliou consists of dollops of various sweet and savory jam-like preserves, served in a small silver spoon.

Tourists are often fascinated when served Gliko tou Koutaliou by hotel and homeowners across the country.

A gesture of hospitality and goodwill, this fascinating treat has a wide range of flavors, depending on the preserve or jam used.

From classic flavors like various berries to interesting ones like walnuts, watermelon, and even carrots and eggplants, there are unlimited possibilities with this dessert.

Be sure to ask for this delicate Greek dessert at any traditional tavern, hotel, or bed and breakfast. It’s one of Greece’s must-experience traditions.

How to make spoon sweet grape:

Ingredients:

2kg of grapes

1 kg of sugar

2 star anise

Implementation:

1)  Remove the stems from the grapes, wash them very well and drain them in a colander.

2)  Put the grapes, sugar and a cup of water in a large pot and let them boil.

3)  After a while we skim and boil them until they set.

4)  Just before taking the pot off the stove, add some horseradish and 3 tbsp. lemon and boil for 5 minutes.

5)  Then we take it off the heat and wait for it to cool completely before putting it in our jar by throwing in 2 star anise.

(just like this you can make every spoon sweet like spoon sweet strawberry. But in the place of the grapes you put the fruit you want)

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what will i need
 500 gr. Kandaifi leaf
250 gr. milk butter, fine
250 gr. walnut, coarsely ground
250 gr. almond, coarsely ground
Half a cup of granulated sugar
3 tbsp Ceylon cinnamon, powdered
3 small breadcrumbs, grated                                              For the syrup
2 cups of sugar
3 cups of water

1 cup of honey

1 cinnamon stick

3 drops of fresh lemon juice


Method of preparation
  Melt the butter and start to butter the sheet, untangling them.
     Save some butter for later.
       Put the nuts, sugar, cinnamon, breadcrumbs in a bowl and mix with         a fork. Divide the leaves into rows and put a spoonful of the filling in the middle.Roll up the kadaifi and arrange them in a round or rectangular pan. Spread a brush of butter on top of each kadaifi.
  Bake in a well preheated oven at 70°C for 1 hour. Raise the temperature to 120°C for 1 more hour and raise the temperature to 170°C for 10-12 minutes to golden. Baking requires skill in order for the leaves to be crispy and golden brown.Take the kadaifi out of the oven and let it cool.Then we prepare the syrup.
Put the water, sugar, cinnamon in a saucepan and boil, stirring, until the syrup thickens, about 6-8 minutes. Take it off the heat and add the honey, mixing well and finally add the lemon juice.As the syrup is hot, pour the kadaifi that is cold.Let it cool for about 1 hour and serve.

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Melomakarona are traditional Greek Christmas honey cookies. Usually, people enjoy them throughout December and January, not limiting themselves to just Christmas!

The ingredients:
Mixture 1
400 gr. Orange juice
400 gr. seed oil
180 gr. olive oil
50 gr. powdered sugar
1/2 tsp. cloves
2-3 tbsp. cinnamon
1/4 tsp. nutmeg
1 tbsp baking soda
orange zest, from 2 oranges
Mixture 2
1 kg of wheat flour
200 gr. fine semolina

The doing
Preheat the oven to 190°C in the air.
Then put all the ingredients of mixture 1 in a large bowl and mix them with a fine wire.
In one second, mix the ingredients of mixture 2.
Add the mixture with the liquid ingredients to the mixture with the solids and mix very gently with our hands, for a very short time (10 seconds at most) so that the mixture does not break.
Shape the honey macarons into a uniform shape (diameter 3-4 cm, 30 g each) and bake them for about 20-25 minutes until they become crispy and take on a nice color.
Once they are ready, pour the hot honey macaroni into the cold syrup and leave them for 10-15 seconds. Then we strain them and sprinkle them with honey and walnuts.

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The Easter lamb cake cooking in the oven

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Mix the egg yolks with the hot water, sugar and vanilla sugar to make a creamy mixture. Mix together the flour, cornstarch and baking powder and add this mixture to the first mixture. Beat the egg whites very stiff and add them to the mixture. Put in the mold in the shape of a lamb and cook for 45 min at 180°. Strain and cover with icing sugar.

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Easter lamb (French and German cake for Easter)

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Easter lamb (French and German cake for Easter)

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Here are the ingredients: 3 eggs, 5 tablespoons of hot water, 150g of sugar, 1 packet of vanilla sugar, 100g of flour, 50g of cornstarch, 1 teaspoon of baking powder and most importantly a mold in lamb shape

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Easter "kalács"
At Easter we usually eat braided bread. It can be salty and sweet, filled with chocolate, walnuts...  Three braids are normal, but if you are quite creative, you can try 6 braids or more. Here's a basic recipe from a Hungarian blogger who makes and cooks traditional meals and desserts and writes the recipes in English.
EASTER KALÁCS

Video: https://fb.watch/jwkE0geNnO/

INGREDIENTS

4 cups (500 g) of flour, 3 egg yolks, less than 1 cup (200 ml) of whipping cream, ¾ cup (175 ml) of milk, ¼ stick (30 g) of melted butter, 1/2 cup (60 g) of powdered sugar, the zest of a lemon, 1 tablespoon of raisins soaked in rum (optional), 1/2 teaspoon of salt, 1 tablespoon of instant yeast, 1 teaspoon of granulated sugar

Finishing: 1 egg, poppy seeds

Add the instant yeast and the granulated sugar to the warm milk. Let it sit covered for 5-8 minutes. Sift the flour in a bowl and add salt, powdered sugar, egg yolks, lemon zest, raisins, butter, and whipping cream. Slowly add the milk with the risen yeast. Knead it into a dough. It is ready when the dough feels smooth and becomes elastic in its texture. Transfer the dough into a bowl, cover with a kitchen towel and let it sit until it has doubled in size. Once the dough has risen, put it on a clean surface. Don’t sprinkle the surface with flour: it will make it harder to roll out the dough. Cut the dough in half, and form two loaves. we are going to make two kalacs. Cut each half in four pieces and form balls with your hands. Cover with a kitchen towel and let it rest for 15 minutes. Flatten the balls into an oval shape with your fingers, and roll it up. Stretch out the dough in length and thickness by rolling it side to side (prepare 14-inch or 35 cm-long ropes). Make sure you leave the middle part thicker than the ends. Sprinkle the ropes with flour.Braid the ropes as you see it in the video. Brush with the egg right away and let it rest for an extra 30 minutes. After resting brush it again with egg; this will give a beautiful glow to the Kalács. Bake it in a preheated 355 °F (180 °C) oven for about 30 minutes or until the color turns dark golden brown.

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Polish Easter chessecake

Recipe:
250g biscuits

100g butter

500g cream cheese

100g sugar

4 eggs

1tsp vanilla extract

1tbs lemon juice

First, line your baking tin with parchment. Then, crush 250 grams of biscuits and add 100g of butter. Next, press the crumbs down to the baking tin and chill the base in the fridge for one hour. Preheat the oven to 180 and make the filling. Beat 500 grams of cream cheese, 100 grams of sugar, one tablespoon of vanilla extract and lemon juice until smooth. Add eggs, one at a time. Finally, pour the mixture into your tin and bake for 45 minutes.

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Flour halva dessert is made and shared with neighbors. Those who eat this dessert pray for blessings. In the Aegean and Mediterranean, this sweet wedding is shared with everyone after hundreds of reasons such as engagement, after circumcision, after an accident, after the exam won, after military service. . But you don't always need a special reason to eat. It is the favorite dessert of every house because it is easy to make and has few ingredients.
Ingredients for Walnut Flour Halva Recipe
100 grams of butter
1 teacup of oil
2 cups flour
A little more than half a glass of crushed walnuts
For Sherbet;
2 cups granulated sugar
3 cups of hot water or milk

That's all this information for now. After Ramadan, we will make our dessert with the students.:))

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Turkish coffee is drunk every day at our school.

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History. In 1543, Yemen Governor Özdemir Pasha brought coffee, which he admired, to Istanbul. Thanks to the brand new preparation method invented by the Turks, coffee was cooked in pots and coffee pots and took the name Turkish Coffee.
What is the Turkish coffee tradition?
Turkish coffee as a cultural heritage
Apart from being a hot beverage, Turkish coffee is a sign of symbols such as communication, hospitality and sharing in Turkish culture. It is a tradition in itself with its rituals such as being selective in the choice of coffee pot, preparing it on low heat, pouring it slowly into cups and sipping it little by little with ceremonial attention.
Turkish coffee is always an indispensable part of some social events such as engagement ceremonies, holidays, socialization meetings.

Put a cup of water for each cup of coffee in the coffee pot and put 1 teaspoon of coffee and 1 teaspoon of sugar for each cup of coffee.
Mix well, place the cezve on low heat.
Never stir after insertion and bring slowly to boiling point.
When it starts to boil, distribute the foam formed on the top into the cups.
Boil again and distribute the remainder into the cups.

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This picture is from our school activity

“The first method was from ants. Yes, ANTS! This method was used in Turkey (which is where the word “yogurt” comes from middle Asia.     Recipe is deceptively simple. Just add crushed ant eggs or soil from ant hill to boiled milk at about 40C temperature. Overnight or so, the milk curdles. With lumps of this milk curd can then be used as a starter to make yogurt.”  This information was also new for us.