1 liter full fat milk
2-3 tablespoons instant coffee
8 egg yolks
250 g. sugar
Boil the milk, pour coffee, stir and pull from the fire. Beat egg yolks with sugar, using the whisk eggs, add gradually the boilled milk,  filtered, stirring and put the mixture over low heat, without stopping to stir once the spoon is covered from the mixture  remove from the fire  and let cool  down completely, stirring every so often strain before pour it in icebox.

8 egg yolks
9/10 liter milk cream
¼ liter syrup of sugar and zest of 1 lemon
1/10 liter rose water
8 drops of rose oil
Beat the egg yolks with the cream and syrup.
Put on very low heat and let boil
stirring until  the  spoon is covered from the mixture.
Remove from heat, let cool down completely,
stirring every so often.
Add the rose water and rose oil

and pour the mixture in icebox


1 chicken (big)
3 soupspoons of butter
2 ½ soupspoons flour
      1 big onion
½ cup of milk
 White Pepper
1 yoghurt
Wash the chicken and cut in pieces. We sauté the chicken with the butter in a pot and when both sides are equally colored we remove from the pot. Add to the remaining butter the chopped onion and sauté. Add the flour, stir, and add the milk, salt, pepper and nutmeg. We whisk in order for the flour not to become thick. After coming to a boil we add the yoghurt and let boil. Add the chicken pieces. When almost ready we add butter to ensure the thickness of the sauce. 


1 kg soft flour
½ kg butter
1 ½ kg icing sugar
2 egg yolks
1 cup of sugar
1 cup of almonds (without the skin)
200 gram of marmalade
Vanilla flavoring
Mix the butter with the icing sugar, the egg yolks and vanilla. Add the flour and knead the ingredients together. Shape into big balls, which we roll in the sugar and then press in the middle to make a curve. We put in the curve marmalade or jam and on top an almond. We bake for 15 minutes


640 g peaches
1 cup sugar
1 cup water
1 lemon
Wash the peaches and cut into 3 pieces. Prepare a bowl of water and 2 soup spoons lemon juice and add the peaches.
Boil the water, sugar and a lemon peel for 2 minutes and then add the peaches. When they become soft (no more than 5 minutes usually), remove using a ladle. Wait until the syrup thickens and add it on top of the peaches.


30 dates
1 tea cup sugar
2 cups water
1 cinnamon stick (small)
2-3 cloves
1 tea spoon fresh lemon juice
Wash the dry dates and remove the seeds. Place a peeled almond inside each date. Boil water with sugar, cinnamon, cloves and then add the dates. Let them boil just enough until they come to rise, remove them using a ladle, and leave the syrup to thicken. When syrup is ready add again the dates and switch off the fire.


640 g small apples
1 cup of sugar
2 cups of water
1 lemon peel
Remove the skin, the seeds and the hard parts of the apples and place them in an already prepared bowl of water and lemon juice.
Rinse them and then boil them with the water and sugar, adding a lemon peel. When become soft enough remove using a ladle and place them in a soup bowl (or salad bowl).
Thicken the syrup, remove the lemon peel and place on top of the apples.


1 kg apples
1 kg pears
2 lemons
600 g icing sugar
1 ½ kg water
Wash the apples and the pears, cut the pears into two half pieces and the apples into 3 pieces, remove the skin and the seeds. Prepare a bowl of water and lemon juice in which you place the fruits after they are cleaned and cut. Then boil the fruits with the sugar and the water and when they are soft enough remove them using a ladle, and wait until the syrup thickens. Add again the fruits when syrup is ready.

Let’s talk about jam…
We can make jam from all the fruits. Also by combining fruits. When it comes to fruits with thick skin, like oranges, we first need to boil them for half an hour, drain them and melt them, before we put them in the food processor. That will help the grinding and avoid using lots of water.  We try not to use water, to help jam to thicken faster. The ideal dosage should be: 1kg fruit- 800g sugar. However, we may change the dosage depending on our taste or health issues. We should never forget that during the boiling we should stir frequently, because it is very easy to burn and stick on the pot, thus taking a very heavy smell. Some fruits might leave more juice, so after we have thicken it is advisable to double check for any extra liquid and if needed boil again before place in the jar.


2kg apricots
1 kg sugar
2 soup spoons lemon juice
We choose mature apricots, wash them well, open and remove the seeds. Use the food processor, place the puree with the sugar in the pot, boil until thickens. Before removing the pot from the fire, skim and then add the lemon juice.


2 kg apricots
1 ½ kg sugar
½ tea cup water
We choose mature apricots, wash them well, open and remove the seeds. Use the food processor, place the puree with the sugar in the pot, boil until thickens. Before removing the pot from the fire, skim and then add the lemon juice.


1280 g apricots
1280 g sugar
1 tea cup water
1 teaspoon lemon juice
We choose mature apricots wash them well and remove the seeds.
Put them in a food processor and then place the puree with the sugar in the pot to thicken. We then skim and, add the lemon juice and then remove from the fire.


5 oranges
4 bitter oranges
2 lemons
2 vanilla flavoring
Sugar (0ne sugar for each fruit)
½ glass of water
Wash and scrap the outside of the fruits. Place in a big pot, fill with water and boil until becomes soft. Drain, cut and remove the seeds. We use the food processor to turn them into a puree. Place the puree into the pot; add the sugar, the water and the vanilla. Boil using strong fire, stir using to avoid getting sticky. We know it’s ready when it’s shinny and is easy to remove from the pot.

1kg and 280 g sour cherry
1kg and 280 g sugar
1 glass of water
1 teaspoon fresh lemon juice
Wash the sour cherries using lots of water. Remove the leaves and stover; also remove the seeds using a hairpin. We then place in the pot, first a layer of sour cherries then a layer of sugar and continue until all ingredients are placed. Leave as it is for 3 hours. Then we boil using strong fire, skim it and when it has become thick add lemon juice and remove from the fire.
Note: The seeds we have removed can be used to make liquor.
Note: If you want to make sour cherry juice you need to use 1 to 1 ½ kg sugar when you thicken the sweet.


10 oranges with thick skin
2 kg sugar
4 ½ glasses of water
Wash well the oranges and grate them little bit. Place in a big pot and pour water to cover them. Boil for almost ½ hour. Remove the water and replace it with fresh one for about 4 to 5 times in a 5 hour interval. We cut the oranges into 6 pieces each. Add in the pot the water (4 ½ glasses) ,sugar and the oranges. We boil for 30-40 minutes. We then leave the sweet as it is and the next day we boil again until becomes thick enough.

·         2 kg pears (small)
·     1 ½ kg sugar
·     2 lemons
Blanch pears for 1-2 minutes. Remove the skin and the seeds. Put the pears in a pot and cover with water. Scald and then add sugar and boil them until becomes thick. Keep the stover on .


5 oranges
¾ of a tea cup sugar
4 egg yolks
¼ kg and ½ tea cup cream
1 tea cup whipped cream
Wash and cut 2 oranges into 2 pieces. Remove carefully the orange peel and keep it in the freezer. Wash the rest of the oranges and grate the peel, then mix it in a bowl with the egg yolks and the sugar.
Warm the cream, then add it in the egg mix, and keep warm using ben marie. Keep stirring until thickens, then let it cool, and then mix it with the whipped cream. We then freeze the ice cream. Serve in the freeze orange peel, adding whipped cream in the top.

·         1/2lt  strained yoghurt
·        ½ litre   milk
·        8 egg yolks
·        300 g  sugar
·        1 vanilla flavoring
Boil the yoghurt and the milk together. Beat egg yolks, sugar and vanilla flavoring, adding the yoghurt, keep stirring. Keep the mix in ben marie, continue stirring. Let it cool and then keep it in the ice cream pot in the freezer.

Fresh figs
1 kg fresh figs
1 kg sugar
½ cup glucose
2 teacups of water
3 vanilla flavoring
Whitewashed almonds
Choose small figs, remove the stem, wash and boil with lots of water until become very soft.Then drain them and place them in a clay bowl which is filled with blue vitriol water.(1/2  spoon of blue vitriol in 10-12 teacups of water). We leave them for half an hour, then rinse them for 4-5 times and drain very well. Fix half almond in each fig. Add sugar in to the water to boil for 5 minutes and then add the figs. We boil them for 5 minutes ,remove the pot from the fire and leave as it is until next day. We then boil again but in a very strong fire , skim, add vanilla and glucose and wait until thickens.

Vanilla Ice cream

Vanilla Ice cream
3 vanilla flavoring
1 lit full fat milk
8 egg yolks
200 gr. sugar
Boil milk with vanilla flavoring then strain it. Beat yolks and sugar using whisk until becomes white and fluffy. Add the hot mill mixing fast. We boil in a ben marie while still stirring until spoon is covered. Remove from the fire, skim the milk, place in a proper ice cream pot and freeze it.

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