RECIPES:

-Spanish Paella.

-cookies with olive oil and orange juice from Greece!!

-Greek Traditional Lazarakia

-Greek Traditional Loukoumades

-Tiropita

-EASTER BAKEWARE

Paella: A traditional Spanish dish.

It can be: Chicken or seafood paella. It depedens on the ingredients you prefer.

Ingredients:

1 large red pepper, finely chopped, 5 tablespoons olive oil, salt, 2 tomatoes, peeled and chooped.

2 garlic cloves. A good pinch of saffron threads. Cups medium-grain Spanish paella rice ( 3 handful or rice per person.)

Seafood paella: Cleaned small squid, bodies sliced into 1/4-inch-wide rings, shrimp in their shells, mussels, prawns...

Chicken paella: Chicken, pork, rabbit meat...

Water or chicken soup or fish soup

it depends if it is Shellfish paella or

chicken paella. 

The amount of water added must be

the double of the amount of the rice that fit

in a pan. 

Photo by M.José Cayuela

PREPARATION

1.-Fry the red pepper and the garlic in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add salt to taste, and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid or chicken and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)

2.-Add the water or the chicken soup or the fish soup.  Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Arrange the mussels on top of the paella.

INGREDIENTS¨

* 3 glasses of olive oil

* 3 glasses of sugar

* 2 glasses of orange juice

* 5 vanilies (teaspoons)

* 2 teaspoons of baking soda

* some water (1/4 of glasse)

* 4 teaspoons of carnation

* 4 teaspoons of cinnamon

* 3 teaspoons of baking powder

* 2 kg of flour

*All the igredients are mixed in a bowl!

*The cookies baked at 180o for about 25 min...

*Αs you can see the recipe is easy and the cookies trust us ... are delicious !! Maybe you could try to make them too !!

Have fun and buon apetite!!

TIP: the soda is melted in the

orange juice!!!

LAZARAKIA

1ST KINDERGARTEN FERES EVROU

LAZARAKIA IS A TRADITIONAL RECIPE FROM GREECE.

OUR GRANDMOTHERS COOKED THEM AT EASTER.

WE MIX ALL THE INCREDIENTS IN A BOWL AND KNEAD. WE BAKE AT 170 C FOR A HALF AN HOUR.

Greek Traditional Loukoumades

Ingredients:

Good

Luck...!!!

PREPARATION:

1) Place in large bowl the flour, yeast, honey. Slowly add water until it becomes a thick slurry for the Loukoumades. Finally add salt.

Cover the bowl and leave it in a warm place (radiator or next to the kitchen) for 30 minutes, until the mixture begins to rise in the bowl walls. In a deep skillet, heat olive oil. Do not forget, every time we cut the Loukoumades, dip the spoon in water to easily peel off and fall into the olive oil.

2) Cut the Loukoumades by hand. Push the left palm into the mixture and push upwards. The Loukoumades coming out of the thumb cut it with a spoon and pour the hot oil or simply add spoonful of the mixture in the oil. Bake for a few minutes until the Loukoumades brown. Drain them on absorbent paper. We put on a platter and sprinkle with sugar or honey, cinnamon and roasted sesame seeds.

*To activate the yeast, dissolve in a bowl, sprinkle with a little sugar and pour some water. Stir to dissolve. Cover with membrane and leave for 10 minutes to activate. When the foam surface is ready and add the flour.

Tiropita

1 kg of flour for all uses

1 sachet of dried yeast

1k, salt

1 pinch of sugar

Water lukewarm as it gets about 550_600 ml

For the filling:

1/2 cup olive oil

½ kilo of slice

1 egg

Sesame

Knead with our materials a dough moderately to soft as long as our ear lobe, will soften when inflated, cover it and leave it for 1 hour to inflate in a warm place

We open a large sheet of paper with our hands, smear it well, and make a hole with our fingers in the center and carve from the center outwards.

We spread a lot of grated cheese and oil, and we start to roll from the inside out.

We make a long sprocket, put it in an oiled baking pan,

Allow 30 minutes to inflate.

We pass it with 1 egg after we hit it with a little water with a brush,

Add a bunch of sesame seeds and bake at 200 degrees for 40 minutes or until it gets a nice color.

Good appetite!!!

                   EASTER BAKEWARE

What materials will you need for Easter bakeware:

1 kg of flour and 1/2 cup of dough

2 sachets of dry yeast or 50 g of fresh

2 cups of lukewarm milk (40 degrees)

4 eggs

1/2 cup butter melted

1 1/2 cup of sugar

1 teaspoon blade

1 pinch pinch

2-3 mastic tears (which you make powder with a spoon of sugar)

Run the recipe:

           Στον κάδο ενός μίξερ βάζουμε το νερό σε θερμοκρασία δωματίου και την μαγια.

Ανακατεύουμε με ένα σύρμα. Ρίχνουμε το αλεύρι και δεν ανακατεύουμε. Απλά καλύπτουμε το νερό.

Το αφήνουμε να φουσκώσει για περίπου 30 λεπτά μέχρι να ενεργοποιηθεί η μαγιά.Σε ένα μπλέντερ βάζουμε το μαχλέπι, τη ζάχαρη, τη μαστίχα, τον κακουλέ και 1 πρέζα αλάτι.

In the mixer bin we place the water at room temperature and the yeast. Stir with a wire. Pour the flour and do not mix. We just cover the water. Let it rinse for about 30 minutes until the yeast is activated. In a blender, put the cheese, sugar, mastic, chicken and 1 pinch of salt.

Χτυπάμε μέχρι να διαλυθούν. Το ίδιο μπορούμε να κάνουμε και με ένα γουδί.

Αν θέλουμε το τσουρέκι μας να είναι πιο γλυκό θα πρέπει να προσθέσουμε 50 γρ. ακόμα ζάχαρη.

Ρίχνουμε το μείγμα αυτό, στον κάδο του μίξερ με το αλεύρι.

Beat until dissolved. The same can be done with a mortar. If we want our brioche to be sweet, we need to add 50g. still sugar. Pour this mixture into the blender mixer bin.

Προσθέτουμε ξύσμα από 1 πορτοκάλι, τα αυγά, το εκχύλισμα βανίλιας, το λιωμένο βούτυρο .

Βάζουμε τον κάδο στο μίξερ και ξεκινάμε να χτυπάμε σε χαμηλή ταχύτητα, δυναμώνοντας τη σταδιακά μέχρι να σχηματιστεί μία ζύμη, για περίπου 10 λεπτά.

Add zest of 1 orange, egg, vanilla extract, melted butter. Put the bin into the mixer and start to beat at low speed, gradually increasing it until a dough is formed, for about 10 minutes.

Χαμηλώνουμε τη ταχύτητα και προσθέτουμε το βούτυρο σε θερμοκρασία δωματίου κόβωντας το σε μικρά κυβάκια.

Όταν το μείγμα αρχίζει να ξεκολλάει από τα τοιχώματα, θα καταλάβουμε ότι είναι έτοιμο.

Αλείφουμε ελαφρά ένα μπολ με λίγο λιωμένο βούτυρο.

Μεταφέρουμε τη ζύμη από το μίξερ σε ένα μπολ και σκεπάζουμε με μία μεμβράνη.

We lower the speed and add the butter at room temperature by cutting it into small cubes. When the mixture begins to peel off the walls, we will understand that it is ready. Gently melt a bowl of a little melted butter. Transfer the dough from the mixer to a bowl and cover with a membrane.

Όταν το μείγμα αρχίζει να ξεκολλάει από τα τοιχώματα, θα καταλάβουμε ότι είναι έτοιμο.

Αλείφουμε ελαφρά ένα μπολ με λίγο λιωμένο βούτυρο.

Χαμηλώνουμε τη ταχύτητα και προσθέτουμε το βούτυρο σε θερμοκρασία δωματίου κόβωντας το σε μικρά κυβάκια.Αφήνουμε σε θερμοκρασία δωματίου να φουσκώσει μέχρι να διπλασιαστεί σε μέγεθος για τουλάχιστον 2 ώρες.

When the mixture begins to peel off the walls, we will understand that it is ready. Gently melt a bowl of a little melted butter. Reduce the speed and add the butter at room temperature by cutting it into small cubes. Let it rinse at room temperature until it doubles in size for at least 2 hours.

Προθερμαίνουμε τον φούρνο στους 180ο C στον αέρα.

Όταν η ζύμη είναι έτοιμη, τη γυρνάμε σε μία καθαρή επιφάνεια εργασίας.

Ξεκινάμε να πλάθουμε με τα χέρια μας το τσουρέκι δίνοντας το σχήμα μίας μπαγκέτας και μετά το ξαναδιπλώνουμε.Στην συνεχεια το βαζουμε να ψηθεί.

             Καλη σας ορεξη!!!

Preheat the oven to 180 ° C in the air. When the dough is ready, we turn it on a clean working surface. We start making the brioche with our hands, giving the shape of a baguette and then rewrapping it. Then we cook it. 

            Bon appetit!!!