Turkey Turkey

turkey turkey - Turkey Turkey


  • 500 g turkey fillet breast
  • 3 ounces of olive oil
  • 1 dry onion finely chopped
  • 2 carrots sliced
  • 1 leek sliced
  • 1 package packed whole peeled tomatoes
  • 1/2 fl. white dry wine
  • 1 daffo leaf
  • 2 fl. boiled rice
  • 1/2 fl. kefalotyri
  • Salt Pepper
  • For puree
  • 6 potatoes
  • 1 fl. milk
  • 1 tbsp butter
  • a little nutmeg
  • salt
  • pepper

How to make?

Cut the fillet into burgers for the turkey ogratten. Heat the olive oil and roast the turkey for 5-6 minutes.

Add the vegetables and let them wither for 3-4 minutes. We turn off the wine. Allow to evaporate the alcohol. Add the daffodil and the tomatoes. We push them with a spoon to melt. Add a little water and simmer for 20 minutes to soften the turkey. Salt pepper.

In a small refractory pot, add some olive oil. We make one layer of rice and half of cheese. Spread the turkey with the sauce. Finally spread a layer of puree. Sprinkle with the rest of the cheese and bake in a well preheated oven at 180 degrees C for 25 minutes to brown slightly.

For puree

Cut the potatoes into small pieces and boil for about 15 minutes to soften. We drain them. We put them back in the saucepan and melt them with a fork. Add the butter, milk, salt and pepper and stir very well.

Sufficeable Cake

sufficeable cake - Sufficeable Cake


  • 1/2 fl. seed oil
  • 3/4 ph. juice from fresh orange
  • 1/4 fl. water
  • 2 cc cognac
  • 2 fl. flour for all uses
  • 1 fl. Brown sugar
  • 1 Mr. cinnamon
  • 1/4 κ. G. nutmeg
  • 1/4 κ. G. Carnation
  • 1 Mr. baking soda
  • Zest of one orange
  • 1 fl. drops of couverture
  • 1 fl. nut chopped
  • optionally
  • 1 fl. dried fruit
  • raisins-cranberries etc.

How to make?

For the crumbly cake, mix all the liquids in a bowl. In another bowl we mix all the solids. Add the liquids to the solids and mix with a spoon. Finally, we add couverture, walnuts, cranberry and raisins.

Empty in a well oiled and floured small elongated form or in a 24cm square dish.

Bake in a well preheated oven at 170 degrees, in the resistances for about an hour. We control the knife if it is cooked. We do not open the door of the oven in the first 45 ‘because its volume will stay. We let it cool down. It is difficult to overcome. The next day is even more delicious.

Kochi Beef With Red Wine

kochi beef with red wine 640x415 - Kochi Beef With Red Wine


  • a little flour for the shimmering
  • 4 kg of olive oil
  • 2 slices of beef
  • 1 dry onion
  • 1 clown celery
  • 1 carrot
  • 1 piece of leek
  • 2 dormitories
  • 1 fl. red dry wine
  • 2 fl. broth
  • 1 daffo leaf
  • 1 sprig of fresh thyme
  • salt
  • freshly ground pepper

How to make?

Salt the pepper and dip in the flour. We will use a pan or hat to enter the kitchen eye.

Heat the olive oil and brown the meat well.

Chop onion, celery, carrot, leeks and add them. Let them wither. We turn off the wine. Let the wine evaporate in half, add buds, thyme, bay leaf and broth. Let’s boil.

Cover the baking pan (with paper and foil) or the hat well and bake at 180 degrees C for 2 hours until the meat is soft.

Place the meat on a platter and put the sauce with the sauce in the fire. In strong heat let the sauce thicken.

Check the saltpeter. If desired, strain the sauce or grind it into a fine sieve.

Ayvalik Kourabiedes

ayvalik kourabiedes - Ayvalik Kourabiedes


  • 200 grams of almonds with rough peel
  • 600 g of milk butter or vegetable fat
  • 2 egg yolks
  • 200 grams of powdered sugar
  • 900 grams of all-purpose flour sifted
  • 1/3 fl. cognac
  • powdered sugar for sprinkling

How to make?

To make fluffy and quick cucumbers fluffy, beat the butter in the mixer for a long time until it whitens.

Add the dust and continue the blow for 7 -8. Pour one egg yolk, add cognac, almonds and a little flour. The dough must be fluffy and soft.

We are wearing the cuffs in whatever shape we want. Cut them into plates and bake for about 25 at 180 ° C. As we make them hot, we scatter them, for the dust to stick on them, with gentle movements, because they are fluffy and broken.

Biscuits Stuffed With Caramel

biscuits stuffed with caramel - Biscuits Stuffed With Caramel


  • 250 g of margarine at room temperature
  • 3 kg p. Sugar powder (sieved)
  • 3 fl. filled with flour that is inflated by itself (sieved)
  • 1 sweetened milk
  • icing sugar for coating

How to make?

For milk candy

Put the sweetened milk in a small saucepan and cover it with water (sealed as it is, with the box). Cover the pot and let it boil. After boiling, lower the heat and simmer (moderate heat) the milk for 2 hours. The more we boil it, the darker it gets. After we leave it, let it cool completely.

For stuffed biscuits

Put the margarine and sugar in a bowl and mix with a spatula. Just a little add the flour and stir.

When the dough is gathered into a ball, put it on the kitchen counter and gently open it with a roll on a thick sheet of 0.5 cm thick. Cut the knife or round with even pieces, round or square, or in various shapes with a cupboard.

Place the plates on sheets lined with grease or silicone sheet sparingly and bake them in a preheated oven at 160 ° C in the air for about 15, depending on their shape. They do not get much color.

After cooking, let them cool completely.

We take a cold biscuit, smear it with milk candy and cover it with a second biscuit. All together, we dump it into the sugar.

Christmas Jam

christmas jam - Christmas Jam


  • 1 package of pastry dough
  • 1 kg of butter
  • 4 ounces of fine semolina
  • 500 g of milk
  • 2 eggs
  • lots of pepper
  • 2-3 pinch of nutmeg
  • 300 grams of ham
  • 250 g of feta
  • 250 g of kasser
  • 250 g of headgear
  • egg solution
  • a little black sesame seeds

How to make?

For the Christmas smoked ham with the puff pastry, put all the ingredients for the cream in a saucepan (butter, semolina, milk, nutmeg and pepper) and let the cream boil and bind. We pull out of the fire. Add the eggs whipped and mix. Add the finely chopped cheeses and the ham finely chopped.

Open the puff pastry leaf. Lay one sheet on the baking pan, taking care to raise the side wall. We empty the cold stuffing. Cover with the other sheet and gently scratch the surface to vaporize the fillings. Pour with egg solution and sprinkle with blackcurrant.

Bake in a well preheated oven at 180ºC in air for 45 ‘, to brown and swell. Let the chamomile pie cool down and then cut into pieces.

Semolina Halva

semolina halva 640x538 - Semolina Halva


  • 1 fl. olive oil
  • 1 fl. fine semolina
  • 1 fl. coarse semolina
  • 2 + 1/2 fl. sugar
  • 4 fl. water
  • ½ fl. Corinthian currant (black)
  • ½ fl. almond roasted
  • 1 lemon peel
  • 1 orange peel
  • 1 kcal of cinnamon
  • 1 cinnamon stick

How to make?

For semolina halva, first boil the water with sugar, cinnamon stick, lemon and orange peel until the sugar is dissolved.

In a deep saucepan, heat the olive oil in moderate heat and roast the semolina, stirring it with a wooden spoon until it browns well and darkens for 6 minutes. Then add cinnamon (powder), raisins and almond.

Remove the pot from the fire. With a ladle and carefully add the warm syrup to the roasted semolina. Be careful, why the mixture spills and burns very much! Put the halva into the fire and stir until it peels off the pot.

Pour it into shape and let it cool down well.

White Chocolate Truffles With Biscuits

white chocolate truffles with biscuits - White Chocolate Truffles With Biscuits


  • 2 packs of stuffed biscuits
  • 50 g chocolate scrape
  • 200 g fresh cream cheese soft at room temperature
  • 100 g chopped walnuts
  • 2 cc cognac
  • 250 g white melted chocolate

How to make?

For white chocolate truffles, rub the cookies in the blender to become powder. Put them in a bowl. We hold a few tablespoons for garnish.

Add the cheese, chocolate, walnuts and cognac. Knead the mixture and freeze it a little to tighten.

Lay the truffles, spread them into a tray and freeze them for 30 minutes in the refrigerator.

We dump them in the melted white chocolate and lay them in greaves to dry and tighten the coating.

Sprinkle with grated biscuits before they dry out. Keep them in the fridge.

Dips With Mastic

dips with mastic - Dips With Mastic


  • 3 fl. flour
  • 3 eggs
  • 1 fl. mastic drink
  • 1 Mr. baking powder
  • 2 tablespoons of powdered sugar and cinnamon or honey and walnuts

How to make?

For diced sticks with mastic, put in a large bowl of flour, eggs, mastic and baking powder. Knead the dough to make it tight.

Cut pieces of dough, open them in thin sheet, cut into strips 3-4 cm wide and tie knot or bow. Fry them in hot oil.

Serve them with stones and cinnamon or honey and walnuts.

Prasgatania With Winter Apples And Kefalotyri

prasgatania with winter apples and kefalotyri - Prasgatania With Winter Apples And Kefalotyri


  • 350 g pork loin cut into small bits
  • 5 ounces of olive oil
  • 1 kg of spice mixture
  • 1 small dried onion sliced
  • 2 leeks (optionally beaten) in slices
  • 2 fl. crumbly cabbage
  • 1 apple with its skew cut into small frames
  • 1/4 fl. cognac
  • salt
  • 150 g kefalotyri cut into small frames

How to make?

For this leek pan, first heat the olive oil in a deep pan in moderate to strong fire. Put the pork in the pan and roast for 10 minutes by turning it regularly.

Add the sliced ​​onion and the leek. Sauté them for 5 minutes. Add the cabbage and apple, sauté for 5 minutes, sprinkle with the spice mixture and quench with cognac.

We leave the pan with leek to drink all of its fluids.

Salt. Finally withdraw from the heat add kefalotyri and leave to cool well.

If you were crazy with the prasgatania, you can also try the Merakli’s frying pan with mushrooms and a variety of grilled sausages.