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Fasting Cinnamon Rolls with Orange Syrup

Prepare time: 75 min
Bake time: 30 rolls

 Fluffy, moist and aromatic cinnamon rolls with orange syrup! Another delicious fasting recipe with olive oil and orange flavor. Enjoy!!!

 

Ingredients

    • 500 g all-purpose flour

25 g fresh yeast

180 g orange juice

100 g warm water

80 g olive oil

zest of an orange

1 tsp sugar

½ tsp salt

250 g brown sugar

2 tsp cinnamon

350 g orange juice (for the syrup)

80 g sugar (for the syrup)

1 cinnamon stick (for the syrup)

Instructions

1
Mix yeast with 1 tsp sugar and water. Stir until the yeast is completely dissolved

2
In the bowl of your mixer, blend the orange juice, the olive oil, the zest, and the yeast mixture for 10 seconds.

3
Start adding flour and mix at medium speed. Scrape the sides of your bowl before each addition.

4
Mix in the salt and the rest of the flour. Knead at medium speed until you have a soft dough. Take the dough out of the bowl and work it by hand for 5 min to smooth it.

5
Put it in a lightly oiled bowl and cut a cross. Cover with plastic wrap and place it in a warm spot. Let it rise for 45 min.

6
Take the dough out of the bowl. Press gently to deflate it. Sprinkle your bench with flour. Roll out the dough into a rectangle 47 x 40 cm / 18.5” x 15.7”

7
Mix cinnamon powder and brown sugar. Brush the rolled out dough with melted margarine (or butter)

8
Sprinkle evenly with the sugar-cinnamon mixture and press gently. Roll up the dough forming a log.

9
Cut the log into 12 slices. Brush a baking pan with melted margarine (or butter) (pan’s diameter: 30 cm / 11.8”)

10
Transfer the rolls to the baking pan. Cover with food membrane and let them rise for 30 min.

11
Put the orange juice, the sugar and the cinnamon stick in a saucepan over medium heat. Stir until sugar is dissolved.

12
Let it come to a boil and remove the foam. Turn off the heat. Remove the cinnamon stick and let the syrup cool down.

13
Brush the rolls lightly with honey- water mixture (1 tsp honey – 2 tsp water)

14
Bake in a preheated oven, at 190⁰C / 375⁰F for 30 min.

15
Pour the cooled syrup slowly over the hot cinnamon rolls. Brush their tops with syrup while they are still hot.

156
Give the rolls a couple of hours and enjoy!!!

Recipe Video

Samali – Syrup Semolina Cake with Mastic

Prepare time: 20 min
Bake time: 30 – 35 min
Yield: 16 portions

 Samali – Syrup Semolina Cake with Mastic

 

Ingredients

For the batter

  • 400 g coarse semolina
  • 225 g fine semolina
  • 300 g sugar
  • 330 g water
  • 30 g orange juice (or milk)
  • 30 g baking powder
  • ¾ tsp mastic powder
  • zest of an orange
  • roasted almonds

For the syrup

  • 800 g sugar
  • 800 g water
  • juice of 1½ lemon
  • lemon peel

Instructions

1
Put all the ingredients for the syrup in a medium pot, over medium heat. Stir until sugar is dissolved.

2
Once it comes to a boil, remove the foam and count 2 minutes. Turn off the heat. Remove the lemon peel and allow the syrup to cool down completely.

3
In a mixing bowl combine coarse & fine semolina, sugar, baking powder and ground mastic. Mix in the orange zest.

4
Add the orange juice and the water. Mix gently until you have a loose batter.

5
Brush a baking pan with melted margarine or butter. Sprinkle with semolina.

6
We can use:

  • 2 rectangular pans:24 x 15 cm / 9.4” x 5.9” or
  • 2 round pans: diameter 22 cm / 8.6”

OR

  • 1 rectangular pan: 34 x 20 cm / 13.3” x 7.8” or
  • 1 round pan: diameter 32 cm / 12.5”

7
Transfer the batter to the pan and smooth it with a spatula.

8
Note: The batter should rest for 30 min before baking.

9
Bake in a preheated oven, at 180ºC / 350⁰F for 30 – 35 min until it’s lightly golden.

10
Cut the cake into pieces while it’s hot from the oven.

11
Pour the syrup slowly over the cake. Decorate with almonds.

12
The cake should sit for a few hours to cool down and absorb the syrup.

Recipe Video

Whole Wheat Cookies with Oats & Brown Sugar

Prepare time: 45 min
Bake time: 20 min
Yield: 24 cookies

 A quick and easy recipe for whole wheat oat cookies with brown sugar.
This is the fasting version of the recipe but you can replace margarine & orange juice with butter and milk. They’re very tasty & crispy and keep fresh for several days in a metal container.
Enjoy them plain, with jam or your favorite cream, fresh or dried fruit and yogurt.

 

Ingredients

  • 150 g whole wheat flour
  • 150 g oat flakes
  • 75 g brown sugar
  • 150 g soft margarine (or butter)
  • 3 tbsp orange juice (or milk)
  • 1 ½ tsp baking powder
  • zest of 1 orange
  • 5 g vanilla sugar

Instructions

1
Process the oat flakes with the sugar at high speed for 20 seconds, until the mixture looks like flour.

2
Blend in the whole wheat flour, the baking powder, and the vanilla sugar.

3
Add margarine (or butter) and keep blending until the mixture starts to get wet.

4
Transfer to a bowl and keep working with your hands. The mixture should look like coarse sand.

5
Add the orange zest and juice and knead for a few minutes until you have a soft dough.

6
Wrap it with food membrane. Freeze for about 30 min till it gets firm.

7
Sprinkle your bench with flour. Roll out the dough until it gets 0,5 cm / 0.20” thick.

8
Cut out cookies. Arrange them on a paper-lined baking tray.

9
Gather the dough scraps and press gently until they come together. Repeat the process until the dough is finished.

10
Decorate the cookies using a wooden skewer.

11
Bake in a preheated oven, at 180⁰C / 350⁰F for 18 to 20 min until the edges are brown and firm.

12
Let them cool completely before serving.

Recipe Video

Crunchy Sesame Cookies with Olive Oil

Prepare time: 60 min
Bake time: 22 min
Yield: 40 cookies

 Try these delicious sesame cookies with olive oil and wine. They are very crunchy & aromatic and keep fresh for several days in a metal container. Enjoy!!!

Ingredients

  • 150 g olive oil
  • 150 g sugar
  • 100 g dry white wine
  • 70 g orange juice
  • 550 g all-purpose flour
  • 150 g sesame seeds
  • 55 g almond powder
  • 1 tsp cinnamon
  • ¼ tsp clove
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp orange extract or zest

Instructions

1
In the bowl of your mixer put the olive oil, sugar, orange juice, wine, baking powder & soda, cinnamon & clove.

2
Blend for 10 seconds.

3
Add the orange extract.

4
Mix in the almond powder.

5
Add the flour gradually. Mix on low speed until fully incorporated.

6
Scrape the sides of your bowl before each addition.

7
Add the sesame seeds in 2 additions. Mix on low speed until they’re evenly distributed.

8
Shape the cookies and arrange them on paper-lined baking trays.

9
Mix 1 tbsp of honey with 1 tbsp of water and brush the cookies for extra color and flavor.

10
Create nice flower cookies with the cut-out pieces. Dιp them in the honey-water mixture to stick.

11
Bake in a preheated oven, at 180⁰C / 350⁰F, for 22 minutes.

Recipe Video

Cocoa – Hearted Syrup Pastries with Olive oil & Honey

Prepare time: 45 min
Bake time: 30 min
Yield: 12 servings

 A delicious juicy dessert full of flavors, made with olive oil and honey syrup!

Ingredients

For the dough

  • 380 g self-rising flour
  • 8 g dry yeast
  • 35 g cocoa powder
  • 190 g warm water
  • 120 g olive oil
  • 55 g brandy
  • 70 g ground walnuts
  • 2 tsp vanilla sugar
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • zest of an orange
  • 1 tsp honey & 1 tsp water mixed

For the syrup

  • 3600 ml water
  • 250 g sugar
  • 210 g honey
  • juice of a lemon half
  • 1 cinnamon stick

Instructions

1
In a medium mixing bowl, dissolve the yeast into the warm water. Stir in the olive oil, the brandy, the vanilla sugar, and the orange zest.

2
Add the ⅔ of the flour and mix until you have a loose dough.

3
Transfer half of this mixture to a separate bowl and set aside.

4
Add the rest of the flour to the first bowl and knead until you have a smooth dough.

5
Sift cocoa powder, cinnamon & clove into the other bowl, add the walnuts and knead a soft dough.

6
Sprinkle your bench with cornstarch and roll out the white dough into a square 33 x 33 cm / 12.9” x 12.9”. Dust with cornstarch as needed.

7
Roll the cocoa dough into a log 33cm / 12.9” long. Place it on one edge of the rolled-out dough.

8
Mix honey with water and brush the surface with the mixture. Roll the two doughs together into a large tight roll.

9
Transfer the roll carefully to a cutting board sprinkled with corn starch. Using a sharp (not shredded) knife, cut the roll into 12 slices.

10
Arrange them on a paper-lined baking tray and improve their shape.

11
Bake in a preheated oven, at 200⁰C / 400⁰F, for 30 min until they’re golden brown. Allow to cool down.

12
Meanwhile, in a medium saucepan pour the water, sugar, honey and cinnamon stick.

13
Place over medium heat and stir until sugar & honey have completely dissolved. Let it come to a boil and gently remove the foam.

14
Add the lemon juice and stir. Boil for 8 to 10 min and remove from the heat.

15
Let the syrup sit for 5 min and transfer the pastries to a deep pan. Using a ladle, pour the syrup slowly over the pastries.

16
For the next 30 min, spoon syrup over each pastry every few minutes.

17
Then cover with a baking sheet and allow them to absorb the syrup and cool down completely.

Recipe Video

Almond Cupcakes filled with Homemade Vanilla Custard

Prepare time: 60 min
Bake time: 22-24 min
Yield: 18 servings

 Almond Cupcakes filled with Homemade Vanilla Custard

Ingredients

For the cupcakes

  • 125 g butter (room temp.)
  • 150 g sugar
  • 3 large eggs
  • 100 g fruit jam
  • 110 g almond powder
  • 160 g buttermilk
  • 160 g all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp vanilla extract

For the vanilla custard

  • 500 g fresh milk
  • 100 g heavy cream
  • 3 egg yolks & 1 large egg
  • 80 g sugar
  • 50 g cornflour
  • vanilla flavor

Instructions

1
Pour the milk, heavy cream and sugar in a medium saucepan. Stir well over medium heat until the sugar dissolves.

2
In a medium bowl mix together egg yolks, egg, vanilla extract and cornflour.

3
Once the milk mixture gets hot, remove it from the heat. Slowly add some of the hot liquid to the egg – cornflour mixture and whisk well.

4
Pour half of the egg mixture into the saucepan and stir well.

5
Place the saucepan over medium heat. Add in the rest of the egg mixture. Stir with quick moves until the custard thickens.

6
Remove from the heat and pour the custard into a shallow pan. Using a spatula, spread it into a thin layer so that it cools down quickly.

7
Cover the surface with plastic wrap. Once it’s cooled, refrigerate for 2 hours.

8
In a large bowl beat butter and sugar at high speed until creamy. Add the eggs and keep beating until incorporated.

9
Scrape the sides of your bowl and add in the jam and the vanilla extract.

10
In a separate bowl whisk together flour, almond powder, baking powder and baking soda.

11
Add some of the flour mixture and keep beating. Then mix in half of the buttermilk.

12
Continue adding flour, the rest of the buttermilk and finish by adding the rest of the flour.

13
Scoop batter into prepared cupcake pans.

14
Bake in a preheated oven at 180⁰C / 350⁰F for 22 to 24 min and allow to cool down.

15
Transfer the cooled custard to a bowl and cream it well using a whisk.

16
Fill the cupcakes with custard and serve with fresh seasonal fruits.

Recipe Video

Fluffy & Aromatic Tsoureki Bread with Olive Oil

Prepare time: 90 min
Bake time: 35 – 45 min
Yield: 3 medium braids (500 g)

Fluffy & Aromatic Tsoureki Bread with Olive Oil

Ingredients

  • 750 g strong (bread) flour
  • 250 g sugar
  • 250 ml lukewarm milk
  • 100 ml olive oil (or melted butter)
  • 2 large eggs
  • 45 g fresh yeast
  • 1 ½ tsp mahleb, ground
  • ½ tsp Chios mastic, ground
  • zest of 2 oranges
  • 1 egg yolk for brushing

Instructions

1
In a bowl combine the yeast with 2 tbsp of the measured sugar, 100 ml of the milk and 2-3 tbsp of the measured flour.

2
Mix until you have a smooth thick mixture. Cover with food membrane and let it proof for 45 min in a warm spot.

3
In the bowl of your mixer cream eggs and sugar on high speed. Mix in the rest of the milk and the orange zest. Add the yeast mixture and blend on medium speed until incorporated.

4
Gradually add flour, 2 -3 tbsp at a time and mix on low speed. Once the ⅔ of the flour is incorporated, add the mahleb, the mastic and the olive oil little by little.

5
Add the rest of the flour and knead on medium speed until the dough is smooth.

6
Transfer the dough to a large oiled bowl. Cover with food membrane and allow to rise for 2 hrs in a warm spot.

7
Oil your working bench and your hands. Take the dough out of the bowl and press gently to deflate.

8
Weigh the dough and cut it into 9 equal pieces. Braid three medium breads.

9
Cover and allow to proof for another 35 to 45 minutes. Make sure that they won’t overproof.

10
Mix the egg yolk with 2 tbsp of water and gently brush the braids. Optionally, decorate with almonds or sesame seeds.

11
Bake in a preheated oven at 170⁰C / 340⁰F for 30 to 35 min until a skewer comes out clean and dry. Transfer to a wire rack and let them cool completely.

Recipe Video

Spinach – Leek Pie & Potato Pie w/ Homemade Phyllo

Prepare time: 90 min
Bake time: 55 min / 45 min
Yield: 12 servings / 8 servings

Spinach – Leek Pie & Potato Pie w/ Homemade Phyllo

Ingredients

  • 500 g spinach
  • 1 large leek chopped
  • 3 spring onions
  • 2 tbsp chopped dill
  • 1 tbsp chopped mint
  • 5 tbsp fasting trahanas or rice
  • olive oil
  • flour or cornstarch for rolling out
  • 5 pastry sheets No 4

Instructions

1
NOTE: Spinach & leek have been sauteed in olive oil over high heat for 5 min to soften. Liquid should completely evaporate.

2
NOTE: We’ll roll out 5 round pastry sheets for the spinach & leek pie. Then we’ll roll out a rectangular sheet and make a swirl potato pie with it.

3
Saute the spring onions in olive oil over high heat for 5 min, until they start to soften. Remove from the heat and mix in spinach, leek, mint, dill and trahanas.

4
On a well-floured surface, roll out the first pastry sheet. The first two pastry sheets should be bigger than the pan’s diameter.

5
Brush a baking pan with olive oil. (pan diameter 38 – 40 cm / 14.9 – 15.7 inches) Transfer the sheet to the baking pan and arrange it nicely.

6
Roll out another pastry sheet with the same dimensions. Oil the first pastry sheet and cover with the second.

7
Brush with olive oil and pour the filling into the pan. The filling should have room temperature. Spread the filling evenly and cover with the next three pastry sheets.

8
Brush each sheet with olive oil before placing the next one. The last 3 pastry sheets should have the baking pan’s diameter.

9
Pinch the edges to seal the pie. Oil the edges. Cut into pieces but not all the way through.

10
Bake in a preheated oven at 180⁰C / 350⁰F for 40’. Then reduce temperature to 190⁰C / 375⁰F and keep baking for another 15’. The last 5 min switch to hot air.

11
Let’s see how to roll out a square / rectangular pastry sheet and make a swirl potato pie. Start with the same method. Once the pastry sheet gets a little bigger, sprinkle with flour and fold it in 4. As the rolling pin gently passes over, the pastry sheet gets bigger and takes shape. Unfold, smooth it with the rolling pin and repeat the process one more time.

12
Brush with olive oil and prepare the potato pie filling. Mix about two boiled & mashed potatoes with sliced olives, olive oil, fresh oregano & thyme leaves.

13
Divide the filling into 3 portions and make three rolls. Stretch each roll to get a little longer and swirl it. Transfer to an oiled baking pan, prick their tops and brush with olive oil.

14
Bake in a preheated oven at 190⁰C / 375⁰F for 45 min.

Recipe Video

Moist & Buttery Tangerine Pie

Prepare time: 30 min
Bake time: 40 min
Yield: 12 servings

A delicious fluffy pie with rich tangerine and buttery flavor. The amount of syrup is just enough to give a juicy, moist texture. It matches perfectly with the shredded coconut but you could also decorate & serve it with ground almonds or a fine tangerine glaze. Enjoy!!!

Ingredients

  • 250 g butter
  • 300 g sugar
  • 4 large eggs
  • 60 g tangerine juice
  • 50 g brandy
  • zest of 5 tangerines
  • 360 g all-purpose flour
  • 50 g almond powder
  • 1 tbsp baking powder
  • 250 g tangerine juice (for the syrup)
  • 70 g sugar (for the syrup)
  • 1 tbsp lemon juice (for the syrup)
  • peel of a tangerine (for the syrup)

Instructions

1
In the bowl of your mixer beat butter and sugar (300g) on medium speed for 10min until pale and creamy.

2
Scrape the sides of your bowl and beat in the eggs.

3
Mix in the (60g) tangerine juice, the brandy and the zest. At this point, the mixture will look curdled; it is normal.

4
Add 3tbsp of flour and the baking powder. Gradually add the rest of the flour. Beat on low speed until completely incorporated. Mix in the almond powder.

5
Transfer the mixture to a well-buttered cake pan (32 cm / 12.6”) and smooth it with a spatula.

6
Bake in a preheated oven at 180⁰C / 350⁰F for 40 min.

7
Meanwhile, in a medium saucepan put tangerine (250g) & lemon juice, sugar (70g) and tangerine peel over medium heat. Stir well until the sugar dissolves and let it come to a boil.

8
Remove the foam and reduce the heat. After 8 minutes, remove the tangerine peel and allow it to cool down.

9
Once the cake is baked, place it on a wire rack and prick the whole surface with a skewer. Pour the cooled syrup gently over the cake, while it’s still hot.

10
Let it cool down, sprinkle generously shredded coconut or ground almonds and serve.

Recipe Video

Marinated Beef and Vegetable Pie (Easy Homemade Dough)

0
Prepare time: 2 hrs
Bake time: 60 min
Yield: 10 servings

A delicious festive pie full of colors and flavors!!!

Ingredients

For the dough

  • 800 g all-purpose flour
  • 100 g olive oil
  • 400 g water
  • 1 tbsp salt
  • ¼ tsp baking powder
  • 3 – 4 tbsp sesame seeds

For the filling

  • 1 kg beef
  • 2 zucchinis
  • 3 carrots
  • 1 eggplant
  • 2 large onions
  • 3 red peppers
  • 200 g tomato sauce
  • 350 g semi-hard cheese cubes
  • salt
  • pepper

Instructions

1
NOTE: The beef has been marinated for 12 hrs in the fridge. Marinade ingredients: 200g olive oil, 70g white wine, 2 garlic cloves, oregano & thyme fresh leaves.

2
NOTE: Cut all vegetables into bite-sized chunks.

3
Put the beef with the marinade ingredients in a wide pot. Cover and cook over low heat for 60 to 75 min.

4
In a large wide pan, heat 150g olive oil over high heat. Add the onions, the carrots, the zucchinis, the eggplant & the peppers. Mix well. Season with salt and pepper.

5
Once they’ve started to soften, mix in the tomato sauce. Add 50g water, stir well and cook for about 10 min until all liquid has evaporated. Allow the mixture to cool completely.

6
In a large bowl, mix together flour, salt, baking powder and sesame. Add the olive oil and gradually the water. Mix until cohesive dough starts to form.

7
Take it out of the bowl and knead for 10 min until the dough is smooth and soft. Cover the dough with food membrane and let it rest for 30 min.

8
Once the beef has softened, let it cool completely and cut it into bite-sized chunks.

9
Take the dough out of the bowl and divide it into 2 parts (⅔  and ⅓ ). On a floured surface, roll the larger piece out into a rectangle 30 x 40 cm / 11.8 x 15.7 inches.

10
Brush a rectangular baking pan with olive oil. (25 x 35cm / 9.8” x 13.7”) Transfer the rolled out dough to the oiled pan and make sure it also covers the sides.

11
Mix together beef and vegetables.

12
Drizzle olive oil and sprinkle a bit of semolina over the rolled out dough. Pour the filling in the pan and spread it evenly. Add the cheese cubes.

13
Roll the rest of the dough into a rectangle 25 x 35cm / 9.8” x 13.7”.

14
Create vents using your favorite cookie cutter. Carefully transfer the rolled out dough and cover the filling.

15
Arrange it nicely and oil the edges. Pinch the edges to seal the pie.

16
Use the cut-out pieces of dough for decoration. Brush with olive oil.

17
Bake in a preheated oven, at 180⁰C / 350⁰F, for 60 minutes.

Recipe Video