Ingredients
1 liter full fat milk
2-3 tablespoons instant coffee
8 egg yolks
250 g. sugar
Instructions
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.
1 liter full fat milk
2-3 tablespoons instant coffee
8 egg yolks
250 g. sugar
Instructions
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.
Ingredients
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
instractions
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
Ingredients:
1 chicken (big)
3 soupspoons of butter
2 ½ soupspoons flour
1 big onion
½ cup of milk
Salt
White Pepper
Nutmeg
1 yoghurt
DIRECTIONS:
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.
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INGREDIENTS:
½ kg butter
1 ½ kg
icing sugar
2 egg yolks
1 cup of
sugar
1 cup of
almonds (without the skin)
Vanilla
flavoring
DIRECTIONS:
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
Ingredients:
1 cup sugar
1 cup water
1 lemon
Directions:
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.
Ingredients:
30 dates
1 tea cup
sugar
2 cups
water
1 cinnamon
stick (small)
2-3 cloves
1 tea spoon
fresh lemon juice
Almonds
Directions:
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.
Ingredients:
1 cup of
sugar
2 cups of
water
1 lemon
peel
Directions:
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.
Ingredients:
2 lemons
1 ½ kg
water
Directions:
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.
Ingredients:
2kg
apricots
2 soup spoons
lemon juice
Directions:
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.
Ingredients:
1 ½ kg
sugar
½ tea cup
water
Directions:
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.
Ingredients:
1 tea cup
water
1 teaspoon
lemon juice
Directions:
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.
Ingredients:
5 oranges
4 bitter oranges
2 lemons
2 vanilla flavoring
Sugar (0ne sugar for each fruit)
½ glass of water
DIRECTIONS:
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.
Ingredients:
1kg
and 280 g
sour cherry
1kg
and 280 g
sugar
1
glass of water
1
teaspoon fresh lemon juice
Directions:
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.
Ingredients:
10 oranges with thick skin
4 ½ glasses of water
Directions:
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.
PEAR
Ingredients:
·
2 kg pears (small)
· 1 ½ kg sugar
· 2 lemons
Directions:
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 .
Ingredients:
5 oranges
¾ of a tea cup sugar
4 egg yolks
¼ kg and ½ tea cup cream
1 tea cup whipped cream
Directions:
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.
Ingredients:
·
1/2lt strained yoghurt
· ½ litre milk
· 8 egg yolks
· 300 g sugar
· 1 vanilla flavoring
Directions:
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
Ingredients:
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
Ingredients:
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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