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Recipe Category: Milk

Galaktoboureko (Custard-filled pastry) with Cardamom

Preparation

You place all the ingredients for the syrup in a cooking pot and bring to a boil. Lower the heat and boil for another 5 minutes.

Let it cool.

Set aside 1 cup of milk and half the sugar.

Place the rest of the milk, the sugar and the cardamom in a pot and heat.

In a food mixer, beat the eggs with the yolk until fluffy.

Add the sugar and continue beating until the sugar has melted.

Add the semolina and the milk you’ve set aside and stir well.

Drain the milk mixture, then add in the bowl with the eggs and stir continuously.

Add the contents of the bowl in the pot and stir until the custard has set.

Let it cool for a short while.

Coat a baking tray with butter and line it with half the pastry sheets, buttering each one.

Pour the custard on the sheets and spread evenly.

Fold the excess sheets inwards and place the remaining sheets on top.

Carve the galaktoboureko and coat it with the remaining butter.

Bake at 180°C in a pre-heated oven for an hour approximately, until golden.

Pour syrup on top while it’s still hot

Chocolate Loaf with Pistachios from Aegina

Preparation

Hand-cut the biscuits in pieces and place them in a bowl.

Add the raisins and the Aegina pistachios.

Place the chocolate, butter and milk in bain-marie and stir until the chocolate has melted.

Empty the mixture in the bowl with the rest of the ingredients and stir carefully.

Cover the inside of an oblong baking tray with a greaseproof sheet and empty the bowl’s contents.

Apply pressure with a spoon to make sure there’re no voids.

Place in the fridge for at least 3-4 hours.

Remove the tray and the greaseproof sheet and garnish the chocolate loaf with finely chopped pistachios.

Chicken Filet with Milk Cream and Mastiha

Preparation

Heat the olive oil over medium heat and sauté the chicken until golden on all sides.

Season with salt and pepper, pour the mastiha liqueur on top and stir until the alcohol has evaporated.

Add the chicken broth, lower the heat and slow-boil for 25-30 minutes.

When the broth has been reduced by half, add the mastiha powder and the cream.

Boil slowly for another 2-3 minutes.

Garnish with chives and serve with two-tone rice.

Yoghurt, with Chia seeds & Fresh Cranberries

Preparation

Place all the ingredients (except the fresh cranberries) in a blender.

Blend on high speed to create a smooth mixture.

Serve in individual glasses and top with fresh cranberries, mint leaves and chia seeds.

 

Spinach and Feta Tart

Preparation

Preheat the oven to 175 °C, at the fan-forced setting.

With a brush, spread some olive oil on 24cm tart pan.

Place the puff pastry sheets crosswise  in the tart pan, press them lightly with your hands and trim the excess.

With a fork, pierce the entire surface of the puff pastry.

Place a greaseproof sheet on the pastry, then some beans on top, to make sure the pastry doesn’t puff up when baked.

Bake for 10 minutes, remove the greaseproof sheet and the beans, then bake for another 5 minutes.

Remove the tart pan from the oven and let it cool for 10 minutes.

In the meantime, beat the eggs, condensed milk, salt and pepper in a large bowl.

Add the grated Parmesan, spinach and basil leaves to the mixture and stir lightly.

Pour the mixture on the pastry, add diced Feta cheese and halved cherry tomatoes.

We cover the sides with tin foil to make sure the pastry doesn’t get burned, and bake for 50 minutes approximately, or until a knife inserted in the middle comes out clean.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

 

Stuffed Biscuits with Dulce de Leche caramel

Preparation

Preparing the Dulce de Leche caramel:

Ideally, start making the caramel a day or two before, as it needs to be cold.

Remove the label from the milk container, wash the container, place it in a pressure cooker and cover it with warm water.

Simmer the milk for 50 minutes until it becomes a rich and thick Dulce de Leche caramel.

For a richer texture, let it simmer for a total of 60 minutes. Make sure that it’s a slow simmer; the container shouldn’t rattle in the pressure cooker.

Remove the steam from the cooker, open the lid carefully and remove the container.

Let it cool completely before opening it.

 

 

 

 

Preparing the biscuits:

Beat the butter in a mixer until it becomes fluffy.

Add 1/3 of the Dulce de Leche caramel and stir well.

Continue stirring while adding the brown sugar, white sugar, and egg.

In a bowl, sift the flour, salt and soda, and mix.

Add the flour mix to the butter mix little by little and stir lightly.

If the dough is too soft, add a little flour.

With a small spoon, scoop up the dough to create small caramel biscuit balls.

In a bowl, add sugar and coat the biscuit balls one by one.

Place the biscuit balls in a baking tray lined with greaseproof paper. Make sure they’re not too close as they will expand during baking.

Bake the biscuits at 175 °C for 12-15 minutes.

Remove the tray from the oven and let cool for 5 minutes.

Repeat the process for the other half of the dough.

Coat half the biscuits with Dulce De Leche caramel and press each one together with one from the previous batch, to create a delicious caramel sandwich.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Quiche Lorraine with Broccoli

Preparation

Preparing the dough:

Remove the butter from the fridge 1 hour before starting.

In a large bowl, sift the flour and salt.

Dice the butter and add the flour, working the mix quickly with your hands.

Add water and keep kneading until a homogeneous dough is obtained.

Form it into a ball, wrap it in plastic wrap, and place it in the fridge for an hour.

Preheat the oven to 210°C, at the fan-forced setting.

Remove the dough from the fridge, place it between two greaseproof sheets, and flatten it with a rolling pin to a thickness of 0.5cm.

Place the dough in a 22-24cm tart pan, press it lightly with your hands to remove the air and trim off the excess dough from the sides.

Pierce the entire surface with a fork.

In the meantime, wash the broccoli and remove the stems.

Boil the broccoli in lightly salted water for approximately 4 minutes.

Place them in a colander and rinse with cold water.

In a large bowl, whisk the eggs for a few minutes, add the milk, water, salt, pepper, some nutmeg and stir. Add the broccoli and the cheese and stir lightly.

Pour the mixture into the tart pan and sprinkle with cheese.

Bake for 20 minutes, then lower the temperature to 180°C and bake for another 10 minutes.

Turn off the oven and leave the quiche Lorraine inside for 3 minutes.

Let it cool for 5-10 minutes before serving.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Easy Millefeuille with Raspberries

Preparation

Take the cream straight from the fridge and empty it into a food mixer bowl. Add the powdered sugar and beat the mixture at high speed until the cream thickens and becomes whipped cream.

Add the vanilla and stop mixing to avoid splitting the whipped cream.

Tip: For some extra aroma, add to the cream some lemon or orange peel.

Place the whipped cream in a pastry bag with a cornet tip, close the back end, and squeeze lightly to remove the air.

Place a galette on a plate and surround it with raspberries and whipped cream, alternating evenly between the two.

Squeeze whipped cream and place raspberries on the galette, then place another galette on top. Repeat with a third galette. Sprinkle with powdered sugar and serve.

This dessert is ideal for the Christmas table. For a festive touch, add your own garnishing and decoration.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

French Flan Tart with Cream

Preparation

In a large bowl, add the flour, salt, softened butter in small pieces and knead.

Add some water and keep kneading until the dough is soft and homogeneous.

Give the dough a round shape, wrap it in plastic wrap and place it in the fridge for 2 hours.

Preheat the oven to 175°C, at the fan-forced setting.

Remove the dough form the fridge, let it soften for 15 minutes, and spread evenly to a thickness of 0.5cm

Grease a 30cm tart pan with butter, line it with a greaseproof sheet, then place the dough evenly and trim the excess. With a fork, pierce the entire surface of the dough and bake for 10 minutes by placing a weight on top so that it doesn’t rise.

Tip: If you don’t have the special weights used for tarts, place a greaseproof sheet on the dough and top it with beans or chickpeas.

Remove the weight and bake for another 5-10 minutes until it takes on a very light colour.

In bowl or mixer, we beat the eggs, sugar and vanilla extract, adding the corn flour last.

In a saucepan, heat the milk and cream.

Continue beating the eggs while slowly adding warm milk/cream. Then pour the entire mixture in the pan and bring to a boil.

Pour the mixture on the tart and bake for 30 minutes, ensuring that it’s properly cooked inside, and the top has a nice, golden-brown colour.

Remove from the oven, let it cool thoroughly, then place it in the fridge and leave overnight.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Bars with Yoghurt Mousse and Raspberries

Preparation

Preheat the oven to 175°C, at the fan-forced setting.

Place 2 greaseproof sheets in a 20×25cm baking tray.

Melt the butter, then mix and stir with the honey and the rest of the bar mixture ingredients.

Pour the mixture in a baking tray and press with a spatula—or your hands—to ensure that it has spread uniformly.

Bake for 8-10 minutes, in the middle of the oven, until golden.

In a deep dish, add some cold water and the gelatin sheets, and let them soak for a few minutes.

In the meantime, beat the raspberries and condensed milk in a blender.

Take 100ml from the mix, heat it gently in a small pan (or microwave oven) and mix in the gelatin sheets until they melt, ensuring that you have first strained them to remove excess water.

Pour the heated mixture back in the blender, add the yoghurt and beat.

Pour the yoghurt mousse in the baking tray with the granola mixture and place in the fridge for 3-4 hours until it sets.

Remove the dessert from the tray with a spatula and by carefully lifting the greaseproof sheets, and place it in a large serving platter.

If this proves difficult, then you can cut the dessert in portions, while still in the tray.

With a peeler, sprinkle white chocolate flakes on the yoghurt mousse and add the raspberries.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)