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Sweet recipes

Preparation: • Preheat the oven to a 170 * C (338 * F) fan • Beat the butter and sugar in a blender for 3 minutes until the mixture is white and liquid • Add the eggs, one at a time. Wait for each egg to blend completely into the mixture before adding the next. Then add the milk • Remove the mixing bowl from the mixer stand and add the remaining ingredients. Fold lightly into the mixture with a spatula • Grease and sift a round baking dish the size of 20 cm. Fill the cake batter • Bake for 55 minutes • While the cake is baking,

Preparation: For the syrup: • Add sugar, water, cinnamon, lemon peel, glucose to the pot and stir • Transfer over medium heat and let it boil for 2-3 minutes and the sugar to melt • Remove and leave to cool . For baklava bracelets: • Preheat the oven to 180 ° C (350 ° F) mounted on a fan • Take one wallet of filling dough and coat it with butter • Place a 40 cm steel skeleton on the edge of the shorter side of the sheet and start rolling, leaving a gap of 3-4 cm on the other side of the fillet • Cut the fillet, remove

Preparation: For the syrup: • Put the pot on a high heat • Add water, sugar, cinnamon stick, lemon zest (without zest) and honey • Heat for about 5-7 minutes until the sugar dissolves • When it happens, remove from the heat, stir gently and set aside to cool completely. For the cream filling: • Put the pot on a low heat • Add milk, half the sugar, semolina, 1 teaspoon of vanilla extract and heavy cream • Whisk for about 3-4 minutes until the cream thickens • When the froth starts to leave traces in mixture, will thicken enough and

Preparation: For the dough: • Preheat the oven to a 160 * C (320 * F) fan • Whisk all the dough ingredients (except the eggs you will use for brushing) for 2 minutes on low speed in the oven until you make the dough. plastic packaging, place in the refrigerator and let stand for half an hour • When ready, transfer to a 26 cm diameter pan and press it with your fingers to spread it along the bottom and sides. Try to keep the thickness of the dough even • You can also roll it out, but it is very easy

Preparation: • Boil 2 of 5 lemons in water for 45 minutes • When ready, halve them, remove the seeds and squeeze out the excess water • Place the boiled lemon in the oven and place it in a bowl • Solve the cubes of one of the remaining 3 lemons and squeeze the juice from all three. Set aside as needed. For the syrup: • Boil water and sugar in a pan • When the sugar has melted, remove from the heat • Add the juice of 3 lemons and set the syrup aside to cool completely. For the pie: • Open the package of filo dough and spread

Preparation: We would like to thank our member Anthie Christodoulou for her complex and beautiful recipe !!! • Preheat the oven to a 180 * C (350 * F) fan • To prepare the dough, add all the ingredients to the bowl of the mixer. Beat with a hook attachment until a soft, elastic dough is formed. You may need to add a little flour to keep the dough from sticking to the side of the mixing bowl • Remove the dough from the mixing bowl and cut in half • Wrap half in plastic wrap and place in the freezer on

Preparation: For the crust: • Leave the baked dough at room temperature according to the package instructions • Preheat the oven to 180 ° C (350 ° F) mounted on a fan • Grease a 20x30 cm baking sheet and cake and level it with the dough • Bake it 25 minutes by placing a piece of plastic wrap on its surface along with some rice or legumes as a weight (to keep the dough from rising) • Remove the plastic wrap with the rice or legumes and bake for another 10 minutes until the dough turns golden (rice or legumes that

Preparation: For the jam: • Put the gelatin sheets in a bowl and add ice-cold water. Leave them for 3-4 minutes to soften • Add 100 g of orange juice, sugar to a bowl and transfer over medium heat to boil • Drain the gelatin sheets well and add to the pot with the rest of the ingredients. Remove from heat and stir well until melted. Add the rest of the juice in batches and stir • Roll out a little plastic wrap in a 24 cm pan and add the mixture inside. Cool and stabilize in the refrigerator. For the cake: • Preheat the oven

Preparation: • Preheat the oven to 170ο C (340ο F) placed on a fan • Add butter, sugar, cinnamon to the mixer bowl and beat with a paddle attachment at high speed, 5-6 minutes, until the butter becomes fluffy • Add 2 tablespoons of flour , salt, eggs one by one and beat on low speed. Wait for each to turn on before adding the next • In a bowl, add the grated carrots, remaining flour, baking powder, ground coconut and stir. Transfer to a blender bowl and beat for 10 seconds • Coat with butter and flour a baking sheet the size of

Preparation: For the cake layer: • Preheat the oven to 180 ° C (356 ° F) placed on a fan • Add all the solid ingredients to the bowl. Baking powder, cinnamon, orange peel, ginger, cocoa powder, flour and mix with a spoon • Add butter, sugar to the bowl of the mixer and beat at high speed until the mixture becomes fluffy • Reduce the speed of the mixer and add the vanilla extract and eggs one by one . Wait for each to turn on before adding the next one • Take the bowl out of the mixer, add the yoghurt and solid ingredients. Stir with a spatula until the ingredients are homogenized • Butter