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
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.
Preparation
In a small pan, add the milk, oats, cinnamon, stevia and vanilla and simmer for 8-10 minutes.
Mix continuously so that the mixture doesn’t stick, until it becomes creamy.
If the mixture thickens, add some more milk.
In the meantime, prepare the red fruit sauce.
Cut the fruit into small pieces and place them in a non-stick skillet, adding the honey and water.
Tip: If you use frozen fruit, you don’t need to add water.
Place over medium heat, then simmer until the sauce thickens.
When the porridge is ready, serve immediately with the red fruit sauce.
Preparation:
Knead the ingredients for the flour until a smooth, pliable dough is obtained.
Cover and let it stand for an hour.
In a deep skillet, heat the oil and sauté the onions, scallions and zucchinis for 7-8 minutes.
Remove from the heat, add the spice mix, groats and yoghurt, and season with salt and pepper.
Sprinkle corn starch on your work bench and spread the dough to form a sheet 8-10cm larger in diameter than the baking tray.
Carefully spread the dough in the tray, add the filling, then fold the excess dough inwards to cover part of the filling.
Coat the pie with olive oil and bake in a preheated oven at 175°C for approximately 45-50 minutes.
Whisk the egg white with the milk and coat the pie when half of the baking time has elapsed.
Preparation
In a skillet, heat the olive oil and sauté the sausages and potatoes until they’re soft.
In a bowl, whisk the eggs, salt, pepper, basil and milk.
Add the farmer’s cheese and stir.
Pour the mix over the sausage and potatoes.
Cook in a preheated oven at 180°C for approximately 25 minutes, until firm and golden-brown.
