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These little baskets are pure goodness of chocolate and nut filling and they are one of our traditional recipes that you'll find on each Christmas table.

Procedure for preparing the glaze: Let the butter dissolve over steam. When it is completely dissolved, add 1 chocolate pudding (the larger package), powdered sugar, cocoa and rum. Mix everything well and leave it like that for now.

Procedure for preparing the filling: Let the milk boil, then add ground nuts, powdered sugar and 6 crumbled sponge cakes. Mix everything together, remove from heat and add a spoonful of rum.

We will prepare paper cups. Pour the glaze on the bottom, I use a teaspoon to estimate the amount. We let it rest for a few minutes, so that the bottom layer is firm, so that the walnut filling does not completely mix into it. Then pour the nut filling, again approximately one teaspoon per cupcake. At the end, pour the glaze again.

We can decorate the finished šuhajdy with lentils, walnuts or other decorations. Let it harden in the cold. This batch made about 50 smaller cupcakes. Bon appetite! :)

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Kokosové pusinky - Coconut kisses (meringue)

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Kokosové pusinky - Coconut kisses (meringue)

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4 egg whites, 300 g powdered sugar, 250 g grated coconut, pinch of salt, chocolate, confectionery pearls, grated dried coconut

Recipe for preparing coconut kisses:
Beat egg whites with powdered sugar with a mixer over steam in a pot (approx. 10 minutes). Let it cool a little, add a pinch of salt and grated coconut. Stir gently to combine the ingredients. We will bake about 40 pieces from this batch (two large baking sheets), it depends on how big the meringues we choose. Place mounds (5 cm) on a sheet lined with baking paper with a spoon, shape the meringues.

Dry/bake at 150°C for 10-15 minutes. Both trays can be baked at the same time with warm air, saving time. They should have a pinkish tint to them. However, we do not bake for too long so that they do not harden. After they have cooled, dip them in chocolate coating, you can sprinkle them with confectionery pearls or coconut. They taste great even without the topping.

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Vyprážaný kapor - Fried carp fish recipe

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Vyprážaný kapor - Fried carp fish recipe

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10 horseshoe carp
500 ml of milk
1 tablespoon of salt
4 cloves of garlic
fresh herbs
For wrapping:
an egg
breadcrumbs
plain flour
For frying:
oil

Cut the cleaned carp into horseshoes. Put salted milk in a bowl, add crushed garlic, chopped herbs: sage, parsley and leave to marinate for the next day. Then remove the horseshoes from the milk, dry them thoroughly with paper towels, sprinkle with lemon juice and coat them. First in flour, then in salted egg and finally in homemade breadcrumbs ground from dry rolls. Put the carp in the heated oil and fry it slowly on both sides. Served with potato salad. We will not forget to save the carp scales, which I will put under the tablecloth, so that we have enough money for the whole year. Let's see if it works :-)

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Traditional Christmas cookies with honey.

Decorated with sugar cream.

Use your fantasy as much as you can!!!

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RECEPT NA VIANOČNÉ MEDOVNÍKY - chutné a mäkké medovníky / Easy Gingerbread Christmas Cookies Recipe

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Mega víborné medovníčky skušala som sama robiť a sú naozaj víborné

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Is delicatea ❤️

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INGREDIENTS:

Honey: 130 g

Sugar: 100 g

Raw almonds: 225 g

Egg white: 1

Icing sugar: 50 g

TIME:

Total Time: 40 min

Preparation: 20 min

Cook time: 20 min

Rest: 20 m

HOW TO MAKE HARD NOUGAT:

Toast the almonds in a frying pan greased with a pinch of oil and stir continuously until golden brown. You should not use the toasted almonds that they sell made because they usually have salt and it would affect the flavor of our nougat.

Put the honey to melt, and after a couple of minutes it will be liquid. Add the sugar and stir continuously until it takes on a touch of soft caramel. Turn off the heat. Prepare a meringue by vigorously beating the egg white with the icing sugar. Add half of the meringue and mix.

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Ingredients
DOUGH
350 g of soft flour
200 g of fat or butter
150 g of sugar
1 egg
2 yolks
lemon zest, a pinch of salt
2 vanilla sugar
2 tablespoons of rum
150 g ground almonds or walnuts
2 egg whites
GLAZING
100 g of cooking chocolate
40 g of butter

Preparation
1.
Mix fat, sugar, vanilla sugar, egg, egg yolks, lemon zest, add flour and rum. Knead the dough and leave it in the refrigerator for at least one hour.

2.
Form balls the size of cherries from the dough, dip them in egg whites.

3.
Roll them in ground almonds or walnuts.

4.
Place them on a sheet lined with baking paper. Bake for 20 minutes at 180°C.

5.
Melt the chocolate with butter in steam, combine them and store in a box.

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We eat dried fruit and nuts at Christmas. We mix them in a bowl and share it with family and friends when they come to visit us.

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For the baklava:

500 grams chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)

500 grams phyllo dough, thawed

1 cup butter, melted

1/3 cup sugar

1 teaspoon ground cinnamon

For the syrup:

1 cup water

1 cup sugar

1/2 cup honey

2 tablespoons lemon juice

1 cinnamon stick

Finely ground walnuts or pistachios for garnish, optional

1.
Preparing the syrup:

First, make the syrup (sorbet or agda) so that it cools down when the baklava is baked. Boil water and sugar for about 10 minutes. Towards the end, add the juice of half a lemon. Leave it to cool while making the baklava, because hot baklava goes - cold bay.

2.
Preparation of baklava:

Grease a 20x30cm pan with oil. Cut the crusts to the size of the pan (in my case, cut the crusts in half). Mix walnuts and breadcrumbs. First, arrange 3 crusts in a pan and coat each one with oil (with a brush). Sprinkle the fourth with a mixture of walnuts and breadcrumbs (approximately 3-4 tablespoons) and coat the fifth with oil. Do this until the end, coat one with oil, sprinkle the next with nuts until all the material is used up. At the end, coat the 3 crusts only with oil as at the beginning. Set aside another crust. Cut the baklava diagonally into diamonds. Heat 125ml of oil and 125g of butter and pour over the sliced ​​baklava. Put one whole crust on the baklava, which we left aside so that it does not burn.

3.
Baking baklava:

Baklava is baked for 50 minutes. Heat the oven to 200C. Bake at 200C for the first 10 minutes. Reduce to 180C and bake for the next 30 minutes at 180C. At the end of baking, increase the temperature again to 200C and bake for another 10 minutes.

4.
Take it out of the oven, remove the top crust (which is slightly burnt) and cover it with cold bay. When it absorbs the bay, you can cover it with another pan and let it stand for about 10 minutes so that the top crust does not rise. Leave to cool at room temperature, then transfer to the refrigerator covered with aluminum foil. Baklava can stay in the fridge for a long time, but it will disappear in an instant. Enjoy!

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This salad is a MUST on every Slovak Christmas table and every family has their own recipe. Here's mine:

The first step is to boil about 1.5kg of unpeeled salad potatoes.  Boil 5 eggs till they are cooked (approx. 7-9 minutes). Make sure the potatoes aren’t over or undercooked – when you can stick a skewer all the way in, they’re done.

The next step is to peel the eggs and potatoes, and completely cool them in the fridge.

When they’re all cold, chop the potatoes to about 2cm squared. Toss these in together with chopped eggs and a tin of pickled carrots and peas, making sure they’re seasoned generously with salt and pepper, along with the remaining ingredients –about 7 finely diced gherkins, finely chopped onion (I leave the onion out, since I don‘t like raw onion in my salad), sweet corn, pieces of celery, chopped fresh parsley, etc.

The dressing is total alchemy and requires a lot of tasting and adjustment. I use about 250ml of sour cream, 400ml of Hellmann’s mayonnaise, a touch of mustard, lots of lemon juice/ or some vinegar, and part of the gherkins juice from the gherkin jar – be careful with the liquids, so the salad is not too watery! The final taste should be a bit sweet and sour, so some people add sugar. Our gherkins are in sweet and sour juice, so I usually don’t add more sugar.

This stuff gets more delicious with gentle aging, and is better the day after (and better again the day after that). Make sure it’s chilled in the fridge for at least a few hours before serving.

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Ingredients:

 250 gr. powdered sugar, 250 gr. of ground almonds, 1 egg white and 1 egg yolk.

Preparation:

Put the icing sugar, ground almonds and an egg white in a container. Mix by kneading until you obtain a homogeneous paste. Let the dough rest for a few hours in a cool place. When it is going to be used, sprinkle it with icing sugar, knead it again and give it the desired shape. Paint the figures with yolk and put them in a strong oven for a few minutes.

ENYOY THE MARCIPANS!!

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INGREDIENTS:

250 gr of butter

250 gr sugar

1 egg

450 gr flour

Flour to strech

Chocolate glaze

Strawberry glaze

For the white glaze:

175 gr sugar

1 egg white

How do you do?

Put the butter to the point of ointment in a bowl. Add the icing sugar and mix until you get a uniform dough.

Add the egg and mix again. Add the flour and mix again until the flour begins to disappear.
Shape it into a cylinder, wrap it in kitchen film and let it cool in the refrigerator for a couple of hours.

Sprinkle the counter with a little flour and roll out the dough with a rolling pin. Cut the dough using molds or cookie cutters with Christmas motifs (fir trees, stars...).
Cover the baking trays with baking paper, spread the cookies on top and bake them at 200ºC for 8-10 minutes.
For the white icing, mix the egg white with the icing sugar, stir well until you have a homogeneous mass.
Place in a pastry bag and decorate the cookies while hot.
And then you can eat them.There are delicious!

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Materials
1/2 package of PTI - BER Papadopoulou cookies
1 sweetened milk
4 tbsp cocoa
2 tbsp cow butter
1 tbsp orange liqueur
Truffle
Execute Recipe
1
Melt the butter in a small saucepan and add the sweetened milk. Heat the mixture slightly over low heat. Add the liqueur and cocoa and stir constantly with a whisk until it thickens (about 10 minutes). Remove from heat and let cool slightly for 10 minutes.

2
Add the crushed PTI-BER Papadopoulou biscuits. Place the mixture in the refrigerator for one hour or until completely cooled and set.

3
Form small, round truffles and put them in the truffle.

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Ingredients :

1. 2 sheets of puff pastry

2. Nutella

3. beaten egg

4. Preheat the oven to 200º, heat up and down

5. We unfold the puff pastry. If the puff pastry is not round, we use a plate and a knife and cut out

6. We spread a generous layer of Nutella at room temperature on the puff pastry, leaving the edge without the cream

7. Once we have the Nutella well spread, we put the other circle of puff pastry on top

8. With the help of a glass we mark a circle in the middle, to serve as a guide. Next, with a very sharp knife, make four cross-shaped cuts in the dough

9. We divide each quarter into 4 or 5 pieces, take a piece of dough with each hand and turn it inwards twice as if we were making a corkscrew. We repeat this operation in each of the cuts

10. We paint with a beaten egg that we will have dissolved in a little water

11. We bake at 200º, heat up and down for 15 minutes. Remember that time is indicative, each oven is different, pay attention to baking.

Enjoy it😋

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An instructive video for you to make wonderful Troufakia!!!

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Τρουφάκια της Αργυρώς | Αργυρώ Μπαρμπαρίγου

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pernáme stin troúfa.

2 packs of PTI - BER Papadopoulou biscuits
1 sweetened milk
4 tbsp cocoa
2 tbsp cow butter
1 tbsp orange liqueur
Truffle
INSRUCTIONS Recipe
1
Melt the butter in a small saucepan and add the sweetened milk. Heat the mixture slightly over low heat. Add the liqueur and cocoa and stir constantly with a whisk until it thickens (about 10 minutes). Remove from heat and let cool slightly for 10 minutes.

2
Add the crushed PTI-BER  biscuits. Place the mixture in the refrigerator for one hour or until completely cooled and set.

3 chocolate treals

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Ingredients:

170 g warm milk

80 g white sugar

1 teaspoon salt

2 teaspoons orange blossom water

450 g strong flour

7 g dry baker's yeast

2 eggs M

60 g unsalted butter at room temperature

Decoration:

1 beaten egg

50 g white sugar

1-2 teaspoons of orange blossom water

50 g sliced almonds

1_We mix 170 grams of warm milk, 80 grams of white sugar, 1 teaspoon of salt and 2 teaspoons of orange blossom water and let this mixture rest for 5 minutes.

2_We mix 450 grams of strong flour with 7 grams of dry baker's yeast.

3_We pour milk mixture over the flour.

4_We add 2 eggs

5_We mix everything with a spatula or with the hook of the mixer until it is completely integrated.

6_When the dough is homogeneous, we add 60 grams of unsalted butter at room temperature. We knead for 15-20 minutes, until we have a smooth and elastic dough.

7_When the dough is ready, we put it in a greased bowl, cover with plastic wrap and let it rest until it doubles in volume.

After the rest time, the dough will have doubled in volume. The rising time will depend on the room temperature, it may take between 1-2 hours.

8_Degas the dough and make a ball.

9_We form the roscón by making a hole in the center and opening it little by little. We have to make the hole quite large, so that when it rises again and during baking the hole does not close.

10_We transfer the roscón to a baking tray covered with greaseproof paper. We cover with a cloth and let it rise again until it appears to have grown. Again, the rest time will depend on the ambient temperature. We will be careful not to overferment the roscón.

11_When the roscón has risen to a volume like the one we see in the photo, we paint it with 1 beaten egg. We preheat the oven to 200 ºC with heat up and down.

12_We prepare the moistened sugar by mixing 50 grams of white sugar with 1-2 teaspoons of orange blossom water. We reserve.

13_We decorate the roscón with the moistened sugar and about 50 g of flaked almonds. Bake for 20-25 minutes, until golden brown.

14_Once baked, we let it cool on the oven tray and we can eat it.

15_ENJOY!!!

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550 grams of butter

900 grams of all-purpose flour

1 teaspoon of baking powder

250 grams of powdered sugar

200 grams of almonds

1/2 cup of cognac

three vanillas

Recipe for traditional kourabiedes, execution Roast the almonds, putting them in the oven for a few minutes. You don't need to peel them, when they are cooked, cut them into thick pieces, either with a knife or in the multi but without mash.
Coarsely chopped almonds are suitable for this recipe. In the mixer, beat the butter with the powdered sugar for 6 to 7 minutes At the end, to the mixture of sugar and butter, add the cognac. Put the flour, baking powder and vanilla in a small bowl and mix. Add the sugar-butter-liquor mixture that we have whipped in the mixer and the coarsely chopped almonds to the bowl and start kneading. We don't need to knead time and insist, when our dough is homogeneous, we are ready.We shape our kourabiedes into the shapes we want and put them in our pan. Bake in a preheated oven at 180 degrees for about 25 minutes. Attention, our kourabiedes must be cooked but not colored. For an ideal result, bake the pans with the kourabiedes one by one and not two or three together in the air heater. We lay on a large surface of parchment paper and lay out our kourabies. When they cool, sprinkle with powdered sugar and they are ready!

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00 flour with W 350 60 g

Water at room temperature 30 g

Fresh brewer's yeast 3 g

FOR THE 1ST DOUGH (FOR A 1 KG MOLD)

Biga 90 g

00 flour with W 350 150 g

Sugar 45 g

Eggs (about 2 medium) at room temperature 110 g

Fresh brewer's yeast 5 g

FOR AROMATIC HONEY

Acacia honey 30 g

Vanilla pod pulp 2

Lemon zest to grate 1

Orange zest to grate 1

2nd DOUGH

00 flour with W 350 230 g

Sugar 125 g

Water at room temperature 50 g

Eggs (2 medium) at room temperature 110 g

Egg yolks (about 2) at room temperature 30 g

Pomade butter 150 g

Salt up to 5 g

FOR THE MOLD AND THE WORK TABLE

Butter to taste

00 flour to taste

TO DECORATE

Powdered sugar to taste

PREPARATION

HOW TO PREPARE PANDORO

To prepare homemade pandoro, start with the biga. Pour the flour, water and crumbled brewer's yeast into a bowl. Mix with a spoon.

Work the ingredients quickly with a fork or with your hands, without kneading, to obtain a coarse and non-homogeneous mixture. Cover the mixture with cling film and leave to mature for hours at room temperature. Once the 8 hours have passed, take the chariot back, don't worry if it hasn't grown much.

Move on to the 1st dough. Pour the biga into the bowl of a stand mixer fitted with the hook. Add the flour 8 and the sugar.

Also add the crumbled brewer's yeast and the lightly beaten eggs at room temperature. Turn on the planetary mixer and let it work for about 10 minutes until you obtain a smooth and well-kneaded dough.

Transfer the dough to a surface, give it a couple of folds and shape it to obtain a spherical shape, then transfer it to a large, high bowl. Cover with cling film and leave to rise for 2 hours at room temperature, or in the oven with the light on: the dough should double in size, the hours are indicative. After this time, transfer the dough, which will have already grown, to the refrigerator for another 14 hours.

In the meantime, pour the acacia honey, the grated lemon zest, the grated orange zest and the pulp of two vanilla pods into a bowl.

Mix well and cover with cling film. Store at room temperature until used. We recommend preparing it the day before for a greater aroma. Once the maturation time has elapsed, remove the dough from the refrigerator and leave it for another hour at room temperature covered with cling film.

After this time you can proceed with the 2nd dough. Pour the flour and sugar into the bowl of the mixer, always fitted with the hook. Add the water and the 1st mixture. Run the planetary mixer at moderate speed.

In the meantime, beat together the eggs and egg yolks, both at room temperature. When the water is completely absorbed, add them to the dough little by little. After a few minutes add the salt.

When the eggs are well absorbed, add the flavored honey. Continue working the dough at medium-low speed until it comes together. The timing of this step can vary based on many factors. In any case, every 10 minutes of processing, turn off the machine and let the dough rest for 5 minutes before working it again to prevent it from heating up too much. When the dough is well strung, let it rest for 10 minutes without working it, covered with a cloth. Turn the mixer on again and little by little add the creamed butter one piece at a time.

Wait until the first piece is well absorbed before adding more. When you have finished adding the butter, remove the dough from the hook and let it rest for another 10 minutes, always covering with a cloth. In the meantime, butter and flour a 1 kg pandoro mould.

After 10 minutes, operate the planetary mixer for a few more seconds. Now wet your hands and transfer the dough onto a lightly buttered surface. Make a couple of slap and fold folds by lifting the dough and turning it over on itself, always with damp hands. Let the dough rest for 5 minutes on the surface without covering it.

Give two more rounds of reinforcement folds, as just done, 10 minutes apart. Using a rigid tarot, shape the dough and, still helping yourself with the tarot, transfer it into the mold.

After placing the dough in the mold, cover with cling film without pulling it, to leave the dough space to grow. Leave to rise at room temperature for 4-6 hours until the dough reaches the edge of the mold.

Cook the pandoro in a static oven preheated to 170° for 55-60 minutes until the surface is golden brown. To be sure of cooking you can check the temperature at the heart of the pandoro with a kitchen thermometer, it must reach 92° to be cooked to the right point. Once cooked, take the pandoro out of the oven and let it cool for 30 minutes at room temperature. Then transfer it to a wire rack and let it cool completely. Once cold, dust with icing sugar and serve.

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This dessert is part of the Italian tradition at Christmas. It consists mainly of candied fruit and sweet bread.

Ingredients:

Flour

Yeast

Sugar

Butter

Eggs

Raisins

Vanilla

Honey

Candied citrus fruits(lemons, oranges,cedarses)

Milk chocolate

Enjoy the Holydays with the panettone!!!!!!!

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The Nutella roll (it can also be prepared with jam) is one of the most classic desserts: a delicious vortex of biscuit dough envelops one of the most popular hazelnut-based spreads! Have fun decorating.
Ingredients:
5 egg yolks
4 egg whites
150g of sugar
1 sachet of vanellina
100g of flour
jam/nutella.
Preparation:
1Work the 5 egg yolks with the sugar and then add the vanillin, after whipping add 4 already whipped egg whites after mixing add the flour using a sieve.
Prepare a rectangular pan with wet baking paper (put the paper under water and then squeeze it), pour the dough onto the pan then cook for 5 minutes at 230 degrees.
Take the dough out of the pan with the baking paper, place it on a cutting board and sprinkle it with jam or Nutella, you can add decorations, roll it up and let it cool.
After the roll has cooled, cut it into strips and you can also place decorations outside (for example I sprinkle some icing sugar)
ENJOY YOUR MEAL!

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Porceddu is a characteristic dish of Sardinia. It is initially prepared by cleaning the piglet's entrails and washing it carefully, then skewering it on a skewer and cooking it near a fire. Here are the steps for the porceddu recipe.

1Clean the pig by scraping the skin and burning the most resistant bristles. Wash and dry it, then skewer it and cook it, placing it 40-50 cm from the heat, towards which the ventral part must be facing.

2When the heat has reached the rind, start turning the spit, continuing until the animal is cooked and has taken on a nice dark golden colour.

3While the pig rotates, pour over it, drop by drop, a little lard skewered on a skewer and placed on the flame to melt; salt and pepper it well on all sides. Once finished, serve it on a tray covered with myrtle leaves.

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Ingredients

500 g of honey

400 g of blanched almonds

1 small egg white

1 host

Instructions

Then toast the peeled almonds

Then heat the honey in a bain-marie until it becomes liquid

Then whip the egg white until stiff, add it to the honey and continue to mix, keeping everything on the stove in a bain-marie for 45 minutes.

Then pour the almonds into the mixture and mix quickly.

Then transfer everything into an aluminum pan with the host, distribute the mixture evenly, level it and leave to cool.

Then wrap it in baking paper and keep away from heat sources.

If you want to proceed with the bimby:

Then place the butterfly in the bowl and add the egg white for 10 seconds. speed 2

Then add the honey at 100° speed 2 for 60 minutes.

At the end, insert the almonds and mix quickly with a spatula and pour everything into a pan in which you have placed the host.

Then let it rest for a while then cut into pieces.

Enjoy your meal!

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Cioccolata calda alla Nutella (Nutella hot chocolate)

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Cioccolata calda alla Nutella (Nutella hot chocolate)

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It's a simple and quick recipe that you can do in the very cold winter days.

Ingredients:

2 cups milk

1/4 cup Nutella

2 tablespoon mascarpone cheese

whip cream

Directions:

1. In a saucepan add the milk, the Nutella and the mascarpone cheese.

2. Let everything simmer while whisking.

3. Once all the ingredients are very hot, pour in a cup and top with whipped cream.

4. Decorate with a hazelnut wafer.

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A useful video for you to follow the Vasilopita's procedure!

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βασιλοπιτα συνταγη

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συνταγη βασιλοπιτα

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βασιλοπιτα ακης πετρετζικης

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Βασιλόπιτα Κέικ | Kitchen Lab by Akis Petretzikis

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Βασιλόπιτα Κέικ | Vasilopita | Kitchen Lab by Akis Petretzikis Subscribe @ Kitchen Lab: https://www.youtube.com/channel/UC9DGkZrmvWPk-yqLawxTcfQ?sub_confirmation=1 Συνταγή: http://goo.gl/Umm4Ey Σκηνοθεσία: Λεωνίδας Πελιβανίδης Production: Akis Petretzikis Ltd.

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Vasilopita Cake

300 gr.  butter, at room temperature
250 gr. powdered sugar
1 tbsp crystal Sugar
7 gr. graded machete
2 gr. graded gum crystals
1/2 tsp. nutmeg
2 tbsp flour
orange zest, from 1-2 oranges
1 vanillin
4 eggs, room temperature
75 gr. full-fat milk
400 gr. flour
salt
1 tbsp baking powder

Procedure:

Preheat the oven to 180°C in the air.
Pour the butter into the bowl of the mixer and beat with the whisk very well until the butter becomes foamy, 2-3 minutes.
Then, we stop the beating, clean the side walls with a spatula or a marize, continue beating for another 5 minutes and leave aside.
In a small multi-blender, pour the sugar, machete, mastic, nutmeg, 2 tbsp. of our flour and beat very well. (If we use vanillins, and not extract, we add them to the mixture)
When our mixture becomes powder, add it to the mixer bowl.
Add the orange zest, vanilla extract and beat in the bowl at low speed.
Add the eggs one by one. As soon as one is absorbed, we pour the next.
Take the bucket out of the mixer and pour the milk into the bucket, mixing slightly with a whisk.
In a bowl, mix 400 g. flour with the salt and baking powder and add them to the bucket while mixing lightly with a marise.
Butter and flour a round cake tin with a removable base, 25 cm in diameter.
Pour the mixture for the Vasilopita there and spread it well with a spatula.
Bake in the oven for 45 minutes, on the high rack.
Before baking, don't forget to put the lucky coin!
As soon as it is ready, sprinkle with powdered sugar, decorate by writing the new year on the surface and serve!

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Note that the ingredients may somehow differ from the original recipe but it's a useful video for you to follow the procedure.

Good luck!

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Άκης Πετρετζίκης

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Μπακλαβάς | Άκης Πετρετζίκης

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INGREDIENTS:

450 g crust sheet (phyllo dough)
400 g butter
300 g coarsely chopped walnuts
200 g of coarsely chopped almonds
60 g of grated breadcrumbs
2 tbsp cinnamon
1 tsp grated cloves

Syrup:
400 g of water
600 g of sugar
60 g of glucose
1 orange cut in half
3 cloves
1 cinnamon stick

COOKING INSTRUCTIONS:

Step 1                                                        First prepare the syrup, which must cool completely before it's time to syrup the baklava. Put all the ingredients in the pot and as soon as it starts to boil and the sugar melts, take it out and let it cool.

Step 2
Butter the pan. Start putting the phyllo sheets in such a way that they form a "cross". That is, the first sheet will be left over from the upper side of the pan. The second one from the bottom. The third from the right and the fourth from the left. Every time you lay a sheet sprinkle with melted butter, but without touching the sheet.

Step 3
Prepare the filling by mixing the nuts, sugar, spices and breadcrumbs in a bowl. After layering the first 4 sheets in the pan start spreading the filling.

Step 4
Continue with the rest of the sheets, buttering each sheet and spreading filling on each sheet now.

Step 5
Make sure to keep 3 phyllo sheets for the end. Put in whatever sheet is left around the pan, the last filling and make sure to cover the baklava by placing the last 3 sheets evenly on top of each other, sprinkling butter between them.

Step 6
"Push" the phyllo that seems to be left around the perimeter of the pan by pressing it in with a buttered brush, carefully “sealing” the baklava. Put the baklava for 5'-10' in the fridge for the butter to freeze and to be able to carve it better.

Step 7
So as soon as the butter is frozen, cut the baklava into pieces of your desired size. Cover the pan with aluminum foil and bake the baklava in a preheated oven at 150 degrees Celsius in the air for one hour. After one hour remove the aluminum foil and continue baking for another hour. In total, bake for 2 hours.

Step 8
After two hours and as soon as the baklava comes out of the oven hot, syrup it with the cold syrup.

Step 9
Let it cool and drink its syrup, ideally overnight and enjoy a baklava toasted and at the same time syrupy to the core!

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Note that the ingredients may somehow differ from the original recipe, but it's stiil a handy video for you to follow the procedure. Good Luck!

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Traditional Greek Christmas Honey Rolls easy recipe - Diples

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INGREDIENTS:

3 ½ cups flour for all uses

5 eggs

2 vanillins

1 tbsp baking soda (on the tip of a teaspoon)

1 pinch of salt

seedoil (for the frying)

For the serving:

500 gr. thyme honey

1 cup of water

½ tbsp. cinnamon

½ tbsp. graded Cloves

chopped walnuts

PROCEDURE:

First we separate the yolks from the whites.

Add the salt to the egg whites and beat until they form stiff peaks (medium speed).

Pour the vanilla into the egg yolks and beat them for 5 minutes with a hand mixer, so that they whiten well and don't smell.

Pour the yolks into the whites and add the soda.

Beat for 5 minutes to make the mixture foamy.

Add 2/3 of the flour to make a thick porridge.

Grease your hands and add the rest of the flour (little by little).

Knead until the dough does not stick to the hands.

Cover it and let it rest for at least 30 minutes.

Roll out a very thin sheet with a rolling pin, on a floured surface.

Cut into rectangula pieces, about 20x15 cm.

After cutting them all (we leave them spread out on a towel until they are all ready), heat the oil in a saucepan.

We throw in the pieces one by one.

As soon as bubbles form on the surface, after 30 seconds, with the help of 2 forks, roll them lengthwise, folding them.

Let them brown.

We take them out on absorbent paper to drain.

For the serving:

Dilute the honey with 1 cup of water and carefully pour over them so that they are all honeyed.

Sprinkle with walnuts and cinnamon cloves.

GOOD LUCK!!!

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Note that the ingredients somehow differ from our recipe but its a handy video for you to watch the procedure!!!

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Χρυσές Συνταγές

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Τα Μελομακάρονα της γιαγιάς! Λιώνουν στο στόμα! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ

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INGREDIENTS:
DOUGH:
2 cups seed oil
1 cup of sugar
1/2 cup natural orange juice
1/2 cup of cognac
6- 7 cups of flour
2 tea spoons baking powder                          1 tea spoon soda
1.5 table spoon cinnamon
1 tea spoon graded Cloves
2-3 oranges (the zest)

*Syrup:*
2 cups of sugar
2 cups of water
1 cup of excellent quality honey
2 cinnamon sticks
1 whole orange cut in half

Procedure

For the syrup:
Bring the ingredients for the syrup, except the honey, to a boil.
Note that we need to start the syrup 3-4 hours before we start making the melomakarona so that it has time to cool down when our  melomakarona  come out of the oven.
As soon as the syrup comes to a boil, remove from the heat and add the honey. Mix and let the syrup cool.

For the malomakarona: Step 1

Mix the oil with the sugar, the cognac, the spices, the zest and the juice of the orange in which we will have extinguished the soda. The final form of the mixture should resemble an emulsion.

Step 2

Then we add the flour into which we will have integrated the baking powder until we achieve a soft dough that will not stick to the hands. Be careful not to mix vigorously, because if the dough throws its oils, the result will not be the desired one. We just integrate it and stop. Ideally we keep 1-2 cups of the flour and add it gradually at the end so they don't come out hard.

Step 3

Shape the melomakarona, weighing 30g of dough for each one.

Step 4

Bake at 180 for about 25 minutes, until golden.

Step 5:
Once they are ready, pour the hot melomakarona into the cold syrup and leave for 30 seconds. Then we strain them and sprinkle them with extra honey and walnuts.

Good luck !!!

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Linecké koláčiky - Viki Slotíková, Slovakia

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Linecké koláčiky - Viki Slotíková, Slovakia

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INGREDIENTS

300 g

plain flour special

200 g

Game / butter

100 g

powdered sugar

2 pcs

yolk

a little bit

rum

a little bit

lemon peel

1 package

vanilla sugar

1 CL

baking-powder

jam for filling

sugar for sprinkling

APPROACH

A fragile classic for the Christmas table...

1.

Mix the softened game with powdered sugar. Add egg yolks, rum, lemon zest and vanilla sugar. Finally, flour with baking powder.

2.

Put the finished dough in the refrigerator, covered with foil, for 30 minutes. After standing, flour the board and roll out the dough to a thickness of about 4 mm.

3.

Place on a baking sheet with paper and bake for 8 minutes at 170°C. Not longer, so that we have nice bright ones.

4.

After cooling, fill with jam and sprinkle with powdered s

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INGREDIENTS

250 g

flour

120 g

ground walnuts

80 g

powdered sugar

200 g

butter or game

a little bit

vanilla sugar for coating

APPROACH

1.

Mix the plain flour, ground nuts, powdered sugar and butter together and make a dough from which we will shape the rotisseries.

2.

Bake on a dry baking sheet at 180 degrees for 8 minutes.

3.

While still hot, roll in vanilla sugar mixed with a little powdered sugar.

4.

Bon appetit and happy holidays :-)))