Puff pastry stuffed with brie and caramelised apple
Cupcakes with cacao, cherries and chocolate ganache frosting
Αναρτήθηκε από peps στις 8:32 π.μ. 1 σχόλιο:
Ετικέτες buttermilk, chocolate, christmas, cupcakes-muffins, hazelnuts, heavy cream, kids recipes, olive oil, Pepi's kitchen in english, sugar, winter
Pomegranate cheese ball
Pumpkin cake with cream cheese filling and chocolate
Αναρτήθηκε από peps στις 8:43 π.μ. 1 σχόλιο:
Ετικέτες breakfast, cheese, chocolate, christmas, egg, olive oil, Pepi's kitchen in english, pumpkin, spices, sugar, winter
Chestnut stew - Greek Recipe
Oven baked salmon and shrimps with quinoa
Baked zucchini omelette
Baked octopus with potatoes - Greek Recipe
Feta cheese and sun dried tomato mufffins
Αναρτήθηκε από peps στις 7:23 π.μ. 1 σχόλιο:
Ετικέτες basil, cupcakes-muffins, fall, feta cheese, greek recipe, greek yogurt, kids recipes, Pepi's kitchen in english, thyme
Cherry tomato fritters - Greek Recipe
Bulgur cheese pie
Eggplant rolls with feta cheese
Oven-roasted eggplant with goat cheese - Greek Recipe
Dako salad - Greek Recipe
Dakos is a healthy summer salad from Crete, Greece , very easy to make and you can also eat it for lunch or as a snack.
Chocolate ice cream with coconut milk and rum
Zucchini pie with spearmint - Greek Recipe
Τomatoes and peppers stuffed with bulgur and fennel - Greek Recipe
Risotto with whiskey and shrimps
Lemon - poppy seed cake with lime curd
Pasta with asparagus, porcini mushrooms and truffle oil
Peas with swiss chard, spices and orange juice
Cake with sour cream and strawberries
Cookies with tahini, honey and nutella
Grilled octopus - Greek Recipe
Mutabbal - arabic eggplant dip
3 tsp tahini
2 Tbs greek yogurt
1 clove garlic
juice from 1 lime
1/2 tsp salt
Cook the eggplants in the oven, under the grill until the flesh within is soft.
Allow them to cool and peel off the skin.
Blend all the ingredients, including the flesh of the eggplants until it becomes a smooth dip.
Transfer to a serving dish and garnish with olive oil, sumac and chopped parsley.
Enjoy it with toasted arabic bread!
Ricotta and sour cream tart with fennel
4 fresh leeks
1/2 cup olive oil
250gr ricotta cheese
350gr feta cheese
1/2 cup regato cheese, grated
200gr sour cream
1/2 cup bulgur
1 bunch of fennel leaves, finally chopped
1 tsp salt
1 tsp pepper
Wash the leeks and cut them in small rings.
Heat the olive oil in a pot and saute the leeks until they are soft and tender.
In a large bowl, mix the cheeses, the sour cream, the eggs, the bulgur and the fennel.
Add the leeks and season with salt and pepper.
Mix until combined. The tart filling is ready.
Now, it's time to make the tart dough!
160gr olive oil
1 Tbs fennel seeds
300gr greek yogurt
1 tsp salt
1 tsp pepper
In a large bowl, stir the flour, the olive oil, the fennel, salt and pepper.
Add the yogurt and start kneading until you have a soft dough.
Grease with olive oil a 27x33cm pan.
Spread the dough with your hands and with a small rolling pin. Press it lightly and firmly over the base and the sides of the pan.
Add the filling and press with the back of a spoon to flatten.
Bake in a preheated 200C oven for approximately 1 hour, until the tart is golden brown!
adapted from '' Kitchen Stories from Greece''
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