Christmas Cake with Almonds



250 gr. butter

4 chicken eggs

300 gr. sugar

100gr. almonds

125 ml. orange juice

1 teaspoon grated orange peel

1gr. vanilla

1 teaspoon cinnamon

125 ml. milk

400 g. flour

1 1/2 teaspoon baking powder

2 teaspoons  powdered sugar


Whisk butter and sugar until creamy. Add eggs one at time, beat until smooth. Add fresh orange juice, milk and whisk well. Then add vanilla, grated orange peel, cinnamon, flour, baking powder and knead the dough. When the dough is ready add almonds and mix well. Preheat oven to 180°C. Bake the cake for 45 minutes. Don’t forget to grease the baking mold with oil.

Bon Appetit!

Christmas Cake with Almonds -1


Potatoes Patties Baked



1kg potatoes

1 onion

2 garlic cloves

1 1/2 cup green peas

2 tablespoons butter

1 pinch nutmeg

1 1/2 cup kefalograviera cheese grated

3 tablespoons olive oil

Salt, pepper


Wash well and bring potatoes to a boil in a large pot, simmer until potatoes are tender. Then peel and mash potatoes with a potato masher. Melt butter in a nonstick pot, add potatoes, salt, pepper, nutmeg, pour milk and stir constantly until smooth. Then remove from the heat. Scald the green peas for 2-3 minutes just to soften and add it to mash potatoes. Add kefalograviera cheese, taste for salt and pepper and mix well until the mixture quite tight. Then formed patties, place them on a lightly oiled baking tray. Preheat oven to 200°C. Bake potatoes patties for 15 minutes until they turn golden brown and crispy. Serve cold.

Bon Appetit!

Potato Patties Baked

Chickpea Salad with Halloumi Cheese



4 cups cooked chickpeas or cooked canned chickpeas

1 cup cooked corn

1 Florina pepper finely chopped

1 onion cut into thin slices

3 spring onions finely chopped

3 radishes cut into thin slices

200gr halloumi cheese cut into slices

1/2 cup olive oil

1 pinch red pepper flakes

Juice of 1 lemon

1 tablespoon mustard

Salt, pepper

Parsley finely chopped


Rinse the chickpeas with plenty of water, drain well and put in a salad bowl. Add the corn, the radishes, the onion, the green onion, the Florina pepper and mix well. Whisk together the olive oil, mustard, juice lemon, salt, pepper, red pepper flakes in a bowl to make a sause. Brush the halloumi with a bit of sauce, and add to the grill pan once hot. Cook until each side is gold brown, and lightly crispy, about 2 minutes. Then put carefully grilled halloumi on top of the salad and pour the remaining sauce over it. Sprinkle with parsley.

Bon Appetit!

Chickpea Salad with Halloumi


Stuffed Mushrooms



500gr white mashrooms

1 clove of garlic finely chopped

3-4 sticks thyme

4 tablespoons breadcrumbs

1/3 cup olive oil

100gr gruyere grated

100gr kefalotyri grated

Salt, pepper

Parsley for garnish


Wipe mushrooms with a damp towel and separate stems from the cups carefully. Saute finely chopped stems with 2 tablespoons olive oil in a non-stick frying pan for 4-5 minutes, stirring often. Add the garlic and thyme, sprinkle with salt and pepper. Stir and saute well  2-3 more minutes. Then place stewed stems in a bowl, add breadcrumbs and mix well. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated kefalotyri and guyere over each mushroom, pour olive oil. Preheat oven to 200°C. Bake for 2o-25 minutes. Garnish with leaves of parsley and serve.

Bon Appetit!






Bun Pork with Herbs



1 bun pork

5 cloves of garlic

3-4 sticks rosemary

3-4 sticks thyme

4 tablespoons olive oil

500ml black beer

1 tablespoon honey

1 tablespoon mustard


1 tablespoon granules pepper

For Gremolata:

2 cloves garlic

1/2 bunch parsley finely chopped

Grated lemon rind

4 tablespoons olive oil

1 tablespoon lemon juice

Salt, pepper


Do some holes across the surface of bun pork with a sharp knife. Cut 2 garlic cloves into slices and put them in the holes together with a little rosemary, salt and pepper. Season with salt and pepper the bun pork from all sides. Heat olive oil in a non-stick saucepan and fry the pork bun until golden brown on all sides. Add the remaining garlic powder, rosemary and thyme and after few minutes add mustard and honey. Pour the beer and wait to evaporate. Then put the bun pork with the sauce into a pot. Preheat the oven to 180°C. Bake the meat for 2 hours in the oven in air until tender. Meanwhile, prepare the gremolata. Mix garlic cut into slices, finely chopped parsley, grated lemon rind, lemon juice, olive oil, salt and pepper in a bowl. As soon as the bun pork roasted, take it out on a wooden serving platter, pour with the gremolata and serve.

Bon Appetit!

Pork Bun with Herbs

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