Γιαουρτόπιτα - γρήγορη και εύκολη

 2 αυγά

2 φλ. Γιαούρτι στραγγιστό

2 φλ γάλα

1 φλ φέτα τριμμένη

1 φλ κεφαλογραβιέρα τριμμένη

4 κ.σ.ελαιόλαδο

2 κ.σ. δυόσμο ψιλοκομμένο

Αλάτι πιπέρι

2 φλ αλεύρι

Σουσάμι

Σε μπολ ανακατεύουμε όλα τα υλικά μέχρι να γίνει ένας χυλός. Λαδώνουμε ένα ταψί ρίχνουμε τον χυλό με τα υλικά , πασπαλίζουμε με σουσάμι και ψήνουμε σε προθερμασμένο φούρνο στους 200 για 50 λεπτά. Τόσο απλά. Μοιάζει με την ζυμαροπιτα που φτιάχνουν στην ήπειρο. Μπορείτε να την κάνετε όσο λεπτή ή χοντρή θέλετε ανάλογα την διάμετρο του ταψιού που θα χρησιμοποιήσετε. 

Mushroom soup - μανιταρόσουπα

When life gives you wild mushrooms you make mushroom soup. Winnie’s mother brought us from Poland a bag of wild mushrooms.. and he made me promise that I will use some of them for his favorite soup. So here is the recipe i made :

250 g fresh mushrooms (button, Portobello), 50 grams dried mixed wild mushrooms, 3 tbsp finely chopped onion, 2 cloves garlic, 2 leeks chopped white part only, 1 potato into cubes, 1 cup white wine, 1 lt chicken broth, 2 tbsp chopped dill, 1 tbsp lemon juice, corn flour, Salt, Pepper, Olive Oil

Soak dried mushrooms in a cup of lukewarm water for at least 1 hour to soften. In saucepan saute in 4 tablespoons olive oil the onion, garlic, leeks and fresh mushrooms. After a little add the dried mushrooms (which are straining, chop them and kept the water) and the wine. After 3 minutes add the potatoes , the broth, the water from the dried mushrooms , salt and pepper and cook over medium heat for 30 minutes. Meanwhile, mix the milk with corn flour and lemon juice and after 30 minutes pass pour the mixture into the soup and let it boil. Served in dishes with Parmesan cheese and chopped dill. It's a dream I tell you!

 

Η μαμά του Γουίνη μας εφερε από την Πολωνία μια σακούλα με άγρια μανιτάρια. Γι’ αυτό και αποφάσισα να του φτιάξω μια από τις αγαπημένες του σούπες : μανιταροσουπα από μια συνταγή που βρήκα στο τελευταίο τεύχος του gourmet και πολύ μου άρεσε!

Chestnut mousse - Μους κάστανο

150 ml heavy cream

2 gelatine leaves

600 gr chestnut cream

300 ml whipping cream

Heat the cream to 50 degrees. Soften the gelatine leaves in water and then add them to the cream and stir until dissolved. Then add the chestnut cream and stir well. Meantime hit the rest cream until it is whipped cream and then mix with the other ingrentients. Divide it into cups and freeze for a few hours.

Beef casserole with lemon, garlic and origano - μοσχάρι λεμονάτο με σκόρδο και ρίγανη

Beef casserole with lemon , garlic and oregano

500 gr beef (round in portions)

¾ olive oil

3 cloves of garlic

5 carrots slices

½ glass of wine

2 bay leafs

Salt and pepper

Juice of  4 lemons and some zest

Oregano

20 gr butter

In a hot pan Saute the veal in olive oil until browned on all sides. Add the garlic, carrots and pour the wine. Once the alcohol evaporates add the bay leaf, salt, pepper and a little water and simmer until the meat is tender. When it is ready to turn up the heat again and add the juice from lemons, oregano and butter to make  the sauce.

Baked marmelade donuts - μικρά ντόνατς γεμιστά με μαρμελάδα

I love donuts! But I hate  frying things. I prefer cook in the oven. So I found a recipe for bake donuts.

It is my first time in cooking donuts and I was a bit anxious about their shape. At the end wasn’t so hard and everything looks nice, don’t you think?

1 1/3 cups warm milk
1 dry yeast

2 tsp butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg
1 tsp salt

marmelade

unsalted butter, melted
cups sugar

mix 1/3 cup of the warm milk with the yeast and set aside for five minutes or so. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. Stir in the eggs, flour, nutmeg, and salt and beat the dough for a few minutes at medium speed. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered bowl, cover, put in a warm place  and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and use a cutter to stamp out circles. Transfer the circles to a  baking sheet and fill them with marmalade. Place on top other circles and stick them together with some milk.
Bake in a 185 C oven until the bottoms are just golden, 8 to 10 minutes . While the doughnuts are baking, place the butter in a medium bowl. Place the sugar in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl.

Biscuits with cocoa and marmelade - μπισκότα με κακάο και μαρμελάδα

Last summer, on my trip to Montenegro and Croatia, me and Winnie spent few days in my village Aetorachi at north of Greece.

In Aetorachi everything looks, feels and smells so perfect at that time and the nature is full of goodies. Goodies like Lelitses from wich I made a marmalade to remind me the warm days of the village during the winter. The days almost arrived  not that cold yet but you can definitely feel that winter is coming. Here are some biscuits with this marmalade; Biscuits with coca and marmalade. Of course you may use any marmalade you think will suit with the cocoa. Enjoy! 

110 gr butter
110 gr brown sugar
55 gr sugar
1 egg
220 gr flour
3 grams baking soda
4 grams salt
50 gr cocoa
3 - 4 tsp marmelade

Cream together the butter, brown sugar and sugar until light. Add the egg and mix.  Add the dry ingrentients(flour,baking soda,salt,cocoa) to the butter mixture and mix until combined. Fold in the marmelade.
Dump the dough on a sheet of parchment paper and shape it into a log. Wrap the log with the parchment and refrigerate for a couple of hours.
Cut the log into 1/4" disks and bake at 185C for about 12 minutes or until lightly golden.

Asparagus and Gruyere tart - Τάρτα με σπαράγγια και γραβιέρα

 I am back! A short adventure in the hospital kept me away from my blog but now I am back and I ll post the recipes I promised you! Very easy this one. Trust me! The worst is that I have to be on a specific diet for a while and now writing the recipe I dream I had a piece!mmm yummy!

1 bunch of asparagus
1 large potato, sliced
3-4 tbsp olive oil
puff pastry
75g Gruyere, grated
2 eggs, lightly beaten
100ml heavy whipping cream
a pinch or two of freshly ground nutmeg
sea salt & freshly ground pepper  

Cut off the asparagus’ tougher stalk ends  and boil them for about 5 minutes in a boiling water and then transfer to a bowl with ice water. Boil the potatoes until there soft but not break. 

Grease a rectangular tart form with butter, arrange puff pastry and form a small rim. Using a fork, stab little holes all over the arranged puff pastry. On top, add a layer of potato slices and sprinkle with grated cheese.

Combine eggs and cream in a bowl, season with sea salt, freshly ground pepper and nutmeg and pour over the potatoes/cheese layer. Arrange asparagus spears equally across the tart. You may want to brush the tart edges with egg yolk to let it gain a nice golden color while baking.

Bake at (185 C) in the preheated oven for about 30min or until edges are golden.

Tea time with lemon bars - πρόσκληση για τσάι με μπάρες λεμονιού.

Last weekend I invited my friends for tea. It s a habit me and Winnie we have and from time to time we like to share it with our friends in a nice gathering. I figured out that we are going to spent a lot of time chatting so only sweets wouldn’t t be enough. So I made an asparagus tart, lemon bars and cinnamon rolls.

I will post all of the above recipes but first I give you the recipe of lemon bars. Quick and delicious snack. I ‘ll try it with orange or mandarin also J.

113 gr unsalted butter, room temperature
25 gr sugar
130 gr all purpose flour
1/8 tsp salt
Lemon Filling:
220 gr granulated white sugar
2 large eggs
100 ml fresh lemon juice
1 tsp grated lemon zest
55 gr butter
2 tsp all purpose flour (if needed)
Preheat oven to 175 degrees C and place the oven rack in the center of the oven. Butter a pan.
Crust: In the mixer beat the butter and sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
Lemon Filling: In the mixer  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.