a cook book from students

CUPCAKES WITH PEPPERMINT BUTTERCREAM

Ingredients      

110g/4oz butter or margarine, softened at room temperature 110g/4oz caster sugar 2 free-range eggs, lightly beaten 1 tsp vanilla extract 110g/4oz self-raising flour 1-2 tbsp milk

For the buttercream icing   

140g/5oz butter, softened 280g/10oz icing sugar 1-2 tbsp milk

a few drops food coloring

Method 1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

7. Add the food coloring and mix until well combined.

8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Adapted from: http://tideandthyme.com/chocolate-cupcakes-with-peppermint-buttercream/ Politi Panagiota

Pork with Mushrooms Materials 1 tbsp pork (pork meat cut by the butcher) 3/4 fl. White wine 1 large onion 300 g white mushrooms, fresh (optional) 1 tbsp. Dijon mustard 1/2 lemon, juice and peel 1/2 tbsp. coriander seeds 1/2 tbsp. thyme dry 2 tbsp. parsley finely chopped 4-5 tbsp. olive oil Salt & Pepper

MAKE In a large, deep pan, heat half the olive oil and sautĂŠ the onion, cut into thin slices, until it softens 5 '. Remove it and in the same pan sautĂŠ the mushrooms whole (cut in the middle if too large) on a strong fire, throwing salt and pepper. When they get the color, they are removed and kept together with the onion. Heat the remaining olive oil in the same pan and rinse the pan, stirring for 6'-7 '.

We quench with the wine and let 2 - 3 'to evaporate. Reduce the heat, pour the lemon, coriander and 2-3 pieces of lemon peel, salt, pepper and 1/2 fl. water. Cover the pan and let it simmer until it dries and softens the meat. Dissolve mustard a little from the pan of the pan (if it is too little, dissolve it in 2 tbsp water) and pour it in the pan together with the oregano. Mix 2-3 times and add the mushrooms to the onion. Let them cook all together 3'-4 'and serve the pan immediately, sprinkled with parsley. .

GATOYRTZIDOY ELENA

Spaghetti with chicken, mushrooms and cheese sause

Materials         

2 chicken breasts cut to cubic 1 packet spaghetti (500gr) 3 fresh onions finely cut 1 garlic finely cut 100gr mushrooms cut to rolls 1 cubic of vegetable broth(or chicken) 200gr crème of cheese Oil Salt-pepper

Making‌ In a lot of salted water, cook our pasta according to the instructions of the package.

Slice in a large deep pan the chicken pieces with some olive oil until they get some color. Add the chopped fresh onions and continue for a while.

Add the mushrooms and garlic, salt and pepper with the wine.

Add warm water and the cube and let them simmer for 10 minutes. Add the cheese and stir to homogenize the cheese with the ingredients and make a thick sauce.

Inside the pan add our pasta and mix with the sauce or serve our pasta and pour it with our sauce.

Adapted from: http://allrecipes.co.uk/recipes/tag-6680/chickenmushroom-pasta-recipes.aspx

Waffles with chocolate

Materials        

200gr flour 300gr milk 2 table spoons sugar 1 pins of salt 3 eggs 1 table spoons fresh butter 1 vanilla Merenda

Adapted from: http://www.geniuskitchen.com/recipe/wonderfulchocolate-waffles-74010

Making…

Separate the egg yolks from egg and beat the egg whites to become meringue. In another bowl, mix all the other ingredients except flour, which is slowly added to the end while stirring and stirring at the same time. Once everything is done, a slurry is put in (and slowly) the meringue to be unified. With a ladle, pour the mixture in doses to the wafer, so each time an inflatable waffle comes out. After about 3-4 minutes each waffle is ready. Bake with praline or jam!

Χατζηπαυλίδου Ελένη

STUFFED PEPPER PASTA CASSEROLE

Ingredients 1 med. yellow onion 1 lg. green bell pepper 1 lg. orange bell pepper 1 lb ground beef ⅓ cup tomato sauce 5-6 leaves of basil 1½ tsp oregano Salt, Fresh cracked black pepper 1 lb dry farfalle pasta 1½ cups shredded Cheddar-Jack cheese mix

Instructions 1. Cook pasta according to the package directions, drain and set aside.

2. Preheat oven to 350 and lightly grease a casserole dish. (2½ - 3 quart baking dish will work.)

3. Slice onions and peppers thin.

4. Preheat a large cooking pan over medium heat. Add some vegetable oil, onions and peppers. Cook veggies until softened.

5. Add ground beef to the pan. Break it up as much as possible, cover, and cook for a few minutes. Stir well breaking up clumps of beef. Add tomato sauce, salt and pepper. Mix and continue to cook, covered, until beef is done.

6. Stir in oregano and chopped basil. Stir in pasta and transfer the mixture into a prepared baking dish.

7. Spread shredded cheese all over the top and bake for 15-17 minutes.

Adapted from: http://www.willcookforsmiles.com/2016/12/stuffedpeppers-pasta-casserole.html

4 SEASON CHOCOLATE CREPES

Ingredients 12 large eggs 4 cups (946ml) milk 1 cup (236ml) water 2/3 cup (151g) butter, melted 2 1/2 (312g) cups all-purpose flour 2/3 cup (78g) dark chocolate cocoa powder 1/4 cup plus 2 tablespoons (75g) sugar 1 teaspoon (5ml) vanilla For Filling: 2 cups fresh or frozen (thawed) raspberries 1/2 cup (100g) white granulated sugar 2 cups (473ml) whipping cream 1 cup (125g) powdered sugar, sifted 8 ounces (226g) mascrapone or cream cheese 1 teaspoon (5ml) vanilla extract

For Topping: 2 cups fresh raspberries 1/2 cup (100g) granulated sugar Instructions It is important to have all ingredients for the crepes at room temperature before mixing to avoid a clumpy batter. Hand whisk together eggs, milk and water. Add butter, vanilla and sugar. Sift in flour and cocoa powder in small batches. Whisk until no clumps remain. Let batter stand for about 10 minutes to allow bubbles to dissipate.  Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. After 1 minute, turn the crepe over and cook for additional 30 seconds. Crepes are ready to be flipped once the top losses its gloss. Stack crepes and set aside to cool completely. Split the stack into 3 or 4 piles to cool quicker.  For raspberry filling: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain.  For the cream: whisk together in mixer bowl the whipping cream, vanilla and powdered sugar until peaks form. Add softened mascarpone and whisk until no clumps remain. Fold in raspberry sauce by hand with spatula just until combined.  To assemble the cake, either layer cake onto cake platter for a rough form or into spring form pan for a neater cake. Spread a thin layer of filling between each crepe. If stacking into spring form pan, let cake set in the pan, then invert the next day onto cake stand. Let cake stand in refrigerator overnight until set. Garnish top with fresh raspberries and powdered sugar.  This cake is not very sweet. If you want to add more sweetness, make a simple raspberry sauce: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain. Spoon over each slice served. Χαραλαμπίδου Νένα ,Σβώλου Ραφαέλα Adapted from: https://tatyanaseverydayfood.com/recipe-items/chocolate-raspberrycrepe-cake/

Garlic & rosemary scalloped potato roast Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Servings 2 Calories 300 kcal Author Helen 

750-800 g potatoes



3 cloves garlic

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1.5-2 tsp chopped fresh rosemary



50 ml olive oil



150 ml hot vegetable stock 2/3 cup

1. Preheat the oven to 175C. 2. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor).

3. Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.

4. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!

Sugar Plum shortbread Christmas cookies 

1 1/2 tbsp Orange, zest



1 Sugar plum jam, Homemade or prepared





2 1/2 cups All-purpose flour, organic 1 Granulated sugar 6 tbsp Granulated sugar or vanilla sugar 1/4 tsp Nutmeg, whole 1/2 tsp Penzey's cinnamon, fine quality ground such as 1 Sparkling white sugar



1/4 cup Pecans, toasted



1 cup Butter, salted

   

Add the ingredients and mix well. Bake and then add the jam.

Adapted from: http://family-friends-food.com/garlic-rosemary-scallopedpotato-roast/ https://gr.pinterest.com/pin/207939707775153724/ Spanidis Stavros

Famous Barr French Onion Soup

Ingredients       

  

  

5 lbs. med white onions 1/2 C butter 1 1/2 tsp. pepper 2 Tbsp. paprika 1-2 bay leaves 3/4 C flour 3 – 32oz containers (8cans) of beef broth (I’ve also used a combination beef (64 oz) and chicken broth (32 oz) and it has actually been my favorite result.)

1 C white wine Salt to season 16 oz. Gruyere cheese (can substitute Swiss which I typically do), shredded Olive Oil Parmesan 1 French Baguette, sliced

of

Instructions  To Prepare the Soup:  Slice the onions ⅛" thick. Melt butter in a large pot and sauté the onions over low heat for 1½ - 2 hours.  Add seasonings; pepper, paprika and bay leaves. Mix well and saute on low for 2-3 minutes; stirring frequently.  Add ⅔ of the broth to the pot and stir well. And the flour to the remaining broth and mix thoroughly and then add to the pot, stirring in. Add wine and simmer 2 hours.  Refrigerate overnight.  To Serve:  Turn on oven to broil.  Brush bread slices with olive oil and sprinkle with Parmesan cheese.

Lightly brown bread using the broiler watching very carefully so not to burn.  Heat soup on stove top.  Layer soup, then Parmesan toasted bread, then cheese in ovenproof bowls.  Broil until cheese melts; 3-5 minutes. Watch carefully!  Let cool for a couple of minutes before eating.

Adapted from: http://www.geniuskitchen.com/recipe/famous-barrsfrench-onion-soup-607

DESSERT INGREDIENTS:                          

2 cups all-purpose flour 1/3 cup brown sugar, packed 1 teaspoon cinnamon 1 teaspoon baking powder 3/4 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, into cubes 1/2 cup pumpkin puree 3 tablespoons milk 1 large egg 2 teaspoons vanilla extract FOR THE GLAZE 1 cup confectioners’ sugar 2 tablespoons milk FOR THE SPICED GLAZE 1 cup confectioners’ sugar 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger Pinch of nutmeg 2 tablespoons milk

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DIRECTIONS:  Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.  In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.  In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.  Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.  Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.  To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.  When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.  Allow glazes to set before serving.

Adapted from: http://www.wowwoodys.com/starbucks-pumpkinscone-recipe/ Trempelis Vasilis

Chicken with sauce mustard and rice Materials : Breast fillet chicken 2cup rice Half a glass mustard 3Tspoon honey 1tspoon balsam 1tspoon oregano 1tspoon curry 1tspoon thyme One pepper One onion

Cooking Cut the chicken in small pieces. Put in a frying pan with a little water (half a glass). I let it fry and when it blushes I drop mustard with honey and balsam which I have mixed up. I leave them 10 minutes and I empty the frying pan. I put the rice on the pan with 2 cups water and 1tspoon rice and 1tspoon oregano. I leave it for half an hour and then I turn it off. The food is ready.

Chokolate Souffle Materials: 1 teaspoon melted butter, or as needed 2 tablespoons white sugar 2 ounces 70% dark chocolate, broken into pieces 1 tablespoon butter 1 tablespoon all-purpose flour 4 1/3 tablespoons cold milk 1 pinch salt 1 pinch cayenne pepper 1 large egg yolk 2 large egg whites 1 pinch cream of tartar 1 tablespoon white sugar, divided Cooking : 1. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

2. Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.

3. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.

4. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.

5. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.

6. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.

7. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Adapted from: https://cookpad.com/gr/anazitisi/%CF%83%CF%85%CE%BD% CF%84%CE%B1%CE%B3%CE%B5%CF%82%20%CF%84% CE%B7%CF%82%20%CF%80%CE%B1%CF%81%CE%B5% CE%B1%CF%82

Koutakou Dionysia

Maple-glazed turkey with bacon and sage butter

What you will need: 

1 (12- to 14-pound) fresh or frozen turkey (completely thawed)



3/4 cup (1 1/2 sticks) butter, at room temperature

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3 tablespoons finely chopped fresh sage leaves Salt & freshly ground black pepper Optional aromatics to stuff inside turkey (such as whole garlic cloves, quartered onion, cut lemons, oranges, or apples, etc.)

1 cup pure maple syrup

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     

1/4 cup hot water 8 strips bacon 1/4 cup flour 3 cups chicken stock/broth (OR turkey stock/broth) 1/2 lemon

Instructions: An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity). Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature.

1. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F. 2. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.

3. Liberally sprinkle the turkey, inside and out, with salt and pepper. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the

meat. Slip spoonfuls of sage butter underneath the skin and gently smooth over the top of the skin to spread out the butter in a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.

4. If you are stuffing your bird, fill it with dressing without packing too tightly (cook leftover dressing in a separate baking dish). If you aren't stuffing your bird, you may place a few aromatics inside the cavity (I used a head of garlic, peeled and separated into cloves, and a large quartered apple for this turkey), but it's not required. Truss the turkey legs.

5. Combine maple syrup and hot water. Use a basting brush to baste the entire turkey.

Place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes. If the breast and/or the tops of the drumsticks turn golden brown before the rest of the turkey, shield them with foil.

6. After 2 hours, remove the turkey from the oven and insert an oven-safe meat thermometer into the meatiest part of the thigh (without touching the bone). Baste the turkey with syrup once more and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast. Return the turkey to the oven for about 30 minutes, then baste with syrup again (bacon and all).

Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. (Depending on a variety of factors, a turkey typically takes anywhere from 13 to 20 minutes per pound to cook. The 12 1/2 pound turkey in these photos took about 3 hours to cook).

7. Once the temperature of the turkey reaches 165°F and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and allow to rest for 30 minutes.

8. In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring. Raise heat to high and bring to a simmer while stirring regularly, until gravy is thickened to your preferred consistency. Season with salt and pepper, to taste, and a squeeze of fresh lemon juice.

Adapted from: https://www.fivehearthome.com/maple-glazed-turkey-with-bacon-andsage-butter/

Black forest cake What you will need: For the cake layers            

1 ½ cups granulated sugar 1 cup all-purpose flour ½ cup cake flour 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened 4 large eggs 1 cup plain Greek yogurt (sour cream can be substituted) 2 teaspoons vanilla extract 1 teaspoon almond extract

For the filling       

3 cups fresh cherries, pitted and halved 1/4 cup cherry jam (seedless raspberry or red currant jam can be substituted) 1 teaspoon almond extract, divided 8 ounces cream cheese, softened 1 cup powdered sugar 2 3/4 cups heavy cream, cold 1 teaspoon vanilla extract

For the garnishes       

1/4 cup heavy cream 2 ounces semisweet chocolate, finely chopped 2 tablespoons light corn syrup 1/2 teaspoon vanilla extract fresh cherries chocolate curls* powdered sugar

Instructions To make the cake layers: 1. Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.

2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.

3. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to 1 minute).

4. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

5. When all of the eggs are fully incorporated, add the Greek yogurt, vanilla, and almond extract, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.

6. Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost.

To make the filling: 1. Place the cherries, jam, and 1/2 teaspoon of the almond extract in a medium bowl and toss to coat. Set aside.

2. Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.

3. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.

4. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

5. Fold in the vanilla extract and remaining 1/2 teaspoon of almond extract.

To assemble and garnish: 1. Place one layer of chocolate cake on a serving platter.

2. Spread half the cherries on the cake, and top with about 1/3 of the whipped cream frosting.

3. Top with the second cake layer, and repeat, topping with the third layer.

4. Frost the cake with the whipped cream frosting.

5. Heat the cream in a small pot until barely simmering.

6. Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes.

7. Whisk the chocolate and cream together until fully incorporated.

8. Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.

9. Garnish with fresh cherries, chocolate curls, and powdered sugar.

Adapted from: https://www.recipegirl.com/2017/07/27/black-forest-cake/

Malay Christina

Pasta with tuna

Materials 1 pack of pennies 1 can of tuna in oil 5 t. soup olive oil 3 cloves of garlic, finely chopped 3 tomatoes ripe, chopped 1 green pepper, cut into cubes ½ cup of ouzo 1 tsp. sweet oregano 1 tsp. sweet sugar 4-5 sprigs of parsley, finely chopped 1 pepper hot or a little bitter and a little caper (optional) Boil aldente pens in salted water. Drain them. Drain the tuna from the oil and bite it into large pieces. In a large non-stick pan sautÊ the olive oil with the pepper until it softens.

Add the tuna and the garlic. Turn off with ouzo. Once evaporated pour the tomato and lower the fire. Add oregano, sugar and other ingredients. Cover the sauce. Simmer for 15 minutes and pour the parsley in the end. Bind the pennies with sauce and serve the pasta warm.

Stamp of chocolate

Materials 100 g chocolate couverture 65% chopped 20 g milk 100 g butter in cubes 50 ml amaretto 1 tsp. vanilla extract 400 g pure chestnut (ready) 100 g powdered sugar Âź tsp. cinnamon Âź tsp. ginger 50 g pistachio finely chopped zest with 1 orange 100 g white chocolate chopped For the glaze 1 tsp. whipping cream 100 g chocolate couverture 65% 25 g butter ornaments for decoration

Put in the big boil the couverture 65%, the milk and the butter. We cover the boil with a membrane and place it in the microwave oven for 2minutes. When you melt it, add the amaretto, vanilla, the mash and mix. Then add all the other ingredients accept white chocolate. In a form we empty the mixture. Put in the refrigerator for 24 ours. When it freezes, it comes out of form.

For the glaze In a boil we put the cream, the chocolate and the butter for 1 minute in 700 watt microwave. Put a melted chocolate in the stamp and put again in the fridge for 5-10 minutes.

Adapted from: https://akispetretzikis.com/categories/glyka/mwsaiko-me-kastano

Matarona Nafsika

ROSEMARY ROASTED CHICKEN WITH RED MUSCATO GRAPES  INGREDIENTS For the compound  butter:  3 tablespoons butter, room temperature  1 ½ teaspoons sea salt  ¼ teaspoon ground cumin  ½ teaspoon freshly grated black pepper  1 ½ tablespoons finely chopped fresh rosemary  1 clove garlic, minced  Zest from one medium lemon

For the grapes:        

1 ½ pounds Muscato grapes (or any seedless red grape) 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar ½ teaspoon sea salt 1 lemon 2 sprigs fresh rosemary , 1 ½ tablespoons fresh mint, finely chopped 4 ½ - 5 lb chicken

DIRECTIONS 1. Place your skillet in the oven; preheat oven to 450 degrees.

2. Make the compound butter by placing all the ingredients in a small bowl and stirring well to incorporate; set aside.

3. Rinse the grapes, shaking off excess water, then place in a bowl. Drizzle the olive oil and vinegar over the grapes.

Sprinkle with the salt and the chopped mint; toss to coat and set aside.

4. Rinse and FULLY DRY the chicken, including the cavity. This ensures a crispier, tastier skin. Place the chicken on a work surface with the cavity facing you. Carefully slide two fingers in between the skin and breast meat to create pockets to fill with butter. Take care not to tear the skin. Massage a quarter of the butter directly onto the meat of each breast under the skin. Cut the lemon in half and place both halves into the cavity of the chicken along with the two sprigs of rosemary.

Truss the chicken then massage the other half of the butter mixture all over the chicken.

5. Carefully pull the hot pan out of the oven and onto the stove. Lay the chicken in the center (chicken will sizzle) and surround the chicken with the grapes, making sure to scrape out the olive oil and mint from the bowl with a rubber spatula. Return pan to the oven and roast for 60 - 80 minutes or until the temperature in the thickest part of the leg reaches 165 degrees Fahrenheit and/or the juices run clear with poked. Remove the chicken from the oven and allow to rest for 15 minutes before serving. Serve the chicken with the grapes and some of the pan juices on the side.

Adapted from: http://www.confessionsofafoodie.me/2014/08/how-to-roastchicken.html

Peppermint Cheesecake Oreo Brownies Ingredients For the Brownies         

1 cup butter, melted 1/2 cup dark cocoa powder 4 eggs 2 cups sugar 2 teaspoons vanilla 1 teaspoon salt 1 1/2 cups flour 1/2 teaspoon baking powder 24 holiday Oreo cookies

For the Cheesecake         

2 - 8 ounce packages cream cheese, softened 1/4 cup sugar 1/4 cup plain Greek yogurt 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1 1/3 cup white peppermint baking chunks 2 eggs 1 batch peppermint whipped cream peppermint candy pieces

Instructions 1. Preheat the oven to 350 degrees. Line a 9x13 pan with foil. Spray it with nonstick baking spray.

2. Mix together the melted butter and cocoa powder.

3. Beat the eggs and sugar together. Add the vanilla, salt, and butter mixture and beat again.

4. Slowly add the flour and baking powder until mixed in. Spread in the bottom of the prepared pan.

5. Place the Oreo cookies on top of the batter side by side.

6. Using a clean bowl, beat the cream cheese and sugar until creamy. Add the yogurt and extracts and beat again.

7. Place the white peppermint chunks in a microwave safe bowl. Heat for 30 seconds and stir. If needed, heat an additional 15-20 seconds and stir again until creamy.

8. Slowly pour the melted chocolate into the cheesecake batter and beat until mixed in.

9. Add the eggs one at a time beating after each addition. Do not over beat the batter.

10.Press the Oreo cookies down into the brownie batter gently. Spoon the cheesecake batter slowly on top of the cookies. Spread the batter out and bake for 45-48 minutes. Do not over bake. Remove the pan from the oven and place on a cooling rack. After 5 minutes, use a butter knife to gently loosen the brownies from the edge of the foil. Let cool in the pan for 1 hour, then refrigerate until completely chilled.

11.Serve the brownies with the peppermint whipped cream and extra peppermint pieces. Makes 24 brownies.

Adapted from :https://insidebrucrewlife.com/2017/11/peppermint-cheesecake-oreobrownies/ Aristidou Nikoleta

Muffins The best recipe for homemade chocolate chip muffins. This is a moist bakery style muffin, loaded with chocolate chips and a skyhigh crispy muffin top. Συστατικά 2 Eggs, large Μαγειρική & Μπαχαρικά       

2 1/2 cups All-purpose flour 1 tbsp Baking powder 1 tsp Baking soda 1 1/2 cups Chocolate chips 1 cup Granulated sugar 1/2 tsp Salt 1 tbsp Vanilla extract Γαλακτοκομικά προϊόντα

 

1/2 cup Butter, unsalted 1 cup Milk (whole or buttermilk is preferred)

HOW to….

Use an electric mixer to combine all the materials. Pre-heat the oven at 180 and put the mixture in baking tins. Let in the oven for 15-20’ and it should be ready. Glaze if you like..

Adapted from Pinterest

Classic Baked Ziti

Συστατικα      

1 lb Ground beef, lean 2 Garlic cloves 1 tsp Garlic powder 1 cup Onion 1 tsp Onion powder 1 tsp Oregano, dried leaves

Προϊόντα κονσέρβας  1 cup Chicken broth  1 (32 ounce) jar Meatless sauce  1 (16 ounce) package Ziti pasta, cooked and drained  1 tsp Pepper  1 pinch Salt  1 tbsp Olive oil  2 cups Mozzarella cheese  1 cup Parmesan cheese, grated

COOKING Cook the pasta and then put all the ingredients in a pan and in the oven. Bake until it is golden brown.

Adapted from Pinterest.

Oikonomou Chrysanthi

CHOCOLATE MEULLEUX

INGREDIENTS      

200g dark chocolate, at least 65% cocoa content 175g unsalted butter 125g powder sugar 80g all purpose flour 4 eggs 3 tbsp cogniac, Amaretto or liquer

DIRECTIONS 1. Melt the chocolate in a water bath (or microwave). Set aside.

2. With a hand mixer beat sugar and eggs until white and fluffy.

3. Slowly add the chocolate mixing constantly. Add flour or ground nut.

4. Butter your ramekins and fill with the chocolate mixture, leaving about 0.5 cm for the meulleux to rise. You can actually store them well covered in the fridge for a couple of days and have them ready.

5. Preheat the oven to 200 oC and bake for about 8-10 mins (more if they come out of the fridge), until barely set at the sides and still wobbly in the middle. Better underbake than overbake.

6. Serve hot with ice cream or freshly whipped cream on the side.

Adapted from: http://www.cookingchanneltv.com/recipes/lauracalder/moelleux-au-chocolat-1959003

Roast potatoes

INGREDIENTS       

6-8 potatoes 1/2-1 cup olive oil a little oregano 1-2 cloves of garlic salt and pepper juice of 1 lemon 1 tbsp mustard

DIRECTIONS Preheat the oven and peel and slice the potatoes. Rinse them and place them in the baking dish. Add the salt, oregano, pepper, mustard, garlic, and olive oil and mix well. Add a little water (do not cover the potatoes with it), and place in the oven. Bake for about 1 hour, topping up with water if necessary until golden brown.

Foudouli Tatiana