Almond Snowball Cookies – Christmas Recipe

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Prepare time: 60 min
Bake time: 20 min
Yield: 50 cookies approx.

Delicious buttery snowball cookies with toasted ground almonds, that melt in your mouth!

Ingredients

  • 500 g butter (room temp.)
  • 140 g powdered sugar
  • 1 tsp vanilla sugar or extract
  • 40 g brandy
  • zest of an orange
  • 780 g all-purpose flour
  • 50 g cornstarch
  • ½ tsp baking powder
  • 120 g ground almonds, roasted

Instructions

1
In the bowl of your mixer, beat butter and sugar on high speed for 20 min until you have a white & fluffy cream.

2
Mix in the vanilla sugar, the orange zest, and the brandy.

3
Add 2 tbsp of flour and the baking powder. Mix on low speed to keep the fluffiness of the butter mixture.

4
Blend in the remaining flour, two tablespoons at a time. Add the cornstarch in two additions.

5
Mix in the almonds until they’re evenly distributed.

6
Transfer the dough to a clean dry bowl. Using a cookie scoop, scoop out about 50 equal portions onto paper-lined baking trays.

7
Smooth them gently between your palms and slightly press their tops to avoid cracking.

8
Bake in a preheated oven at 180⁰C / 350⁰F for 20 minutes, for medium-sized cookies.

9
The cookies should be pale gold on top and golden brown on the bottom. Once they’ve cooled down, sprinkle generously with powdered sugar.

Recipe Video

Juicy Apple Pie with Orange Flavored Buttery Crust

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Prepare time: 60 min
Bake time: 60 min
Yield: 10 servings

A dreamy apple pie recipe, with juicy raisins & cranberries, ground walnuts, and a rich buttery pie crust full of flavor. This pie crust can be also used to make tarts and cookies. At the beginning of the video, I give you an extra tip on how to make the recipe fasting, simply by replacing two ingredients.

Since this time of year apples are at their best, I suggest you give it a try and enjoy!!!

Ingredients

For the dough

  • 250 g butter
  • 140 g sugar
  • 2 large eggs
  • zest of an orange
  • 450 g all-purpose flour
  • 100 g almond powder
  • ¼ tsp baking powder

For the filling

  • 1000 g green apples, cubed
  • 250 g sugar
  • 30 g butter
  • 70 g water
  • 100 g raisins & cranberries
  • 1 tsp cinnamon
  • 100 g ground walnuts (approx.)

Instructions

1
In a large wide pan put water, sugar and butter over medium heat.

2
Stir well and let come to a boil. Add the apples and cook for about 8 min until they start to soften.

3
Add the raisins & the cranberries. Stir well. When all the liquid has evaporated, mix in the cinnamon powder.

4
Remove from heat and allow the mixture to cool completely. (We’ll add the walnuts later.)

5
In the bowl of your mixer beat butter and sugar on medium speed until very fluffy. Add the eggs and keep beating.

6
Scrape the sides of your bowl and mix in the orange zest. Add 3 to 4 tbsp of flour and the baking powder. Mix on low speed.

7
Gradually add the remaining flour. Add the almond powder and mix gently until completely incorporated. Wrap the dough with plastic and refrigerate for 30 min.

8
Cut the dough into 2 pieces, ⅔ and ⅓. Put the small piece back in the fridge.

9
Butter and line a 32 cm / 12.6 inches tart pan with parchment paper. Spread the dough evenly into the tart pan making sure you also cover the sides.

10
Add half of the walnuts to the cooled apple mixture and stir well. Pour the filling into the tart pan and spread evenly.

11
Put the remaining ⅓ of the dough between two baking papers. Roll it out into a circle 32 cm / 12.6 inches in diameter.

12
Optionally, you can sprinkle extra walnuts over the filling.

13
Uncover the dough’s one side, lift gently, flip it and cover the filling. Remove the second baking paper carefully and pinch the edges.

14
Create vents and decorate the dough using your favorite cookie cutter.

15
Bake in a preheated oven at 180⁰C / 350⁰F for 50’. Then reduce temperature to 170⁰C / 325⁰F and keep baking for another 10 min. Place on a wire rack and allow to cool completely.

Recipe Video

Honey & Cinnamon Cookies – Fasting Recipe

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Prepare time: 60 min
Bake time: 15 to 20 min
Yield: 30 cookies approx.

Today we’ re baking fasting cookies with honey and cinnamon. They are very easy to make and so delicious!!! Their crispness depends on their size and thickness. Therefore you should adjust the baking time.

So have a nice cup of coffee and enjoy!!!

Ingredients

  • 320 g margarine
  • 50 g corn oil
  • 120 g sugar
  • 50 g honey
  • 50 g water
  • 1 tsp cinnamon
  • 10 g baker’s ammonia (or 2 tsp b.soda)
  • 1 tbsp vanilla extract
  • 700 g. all-purpose flour
  • ground almonds (for decoration)
  • 3 tbsp water (for brushing)
  • 1 tbsp honey (for brushing)

Instructions

1
In the bowl of your mixer beat margarine, sugar, honey, vanilla & corn oil on medium speed, until you have a fluffy cream.

2
Mix ammonia & water and add it to the mixture.

3
Add the cinnamon and gradually the flour. Mix on low speed until completely incorporated.

4
Take the dough out of the bowl and smooth it with your hands. On a floured surface, roll out the dough until it gets 1 cm / 0.39” thick.

5
Cut out cookies using your favorite cookie cutter. Remove the excess dough. Arrange cookies on paper-lined baking trays.

6
Gather the dough scraps and press gently until they come together. Repeat the process until the dough is finished.

7
Mix honey with water and brush the cookies. Decorate with ground almonds.

8
Bake in a preheated oven, at 200⁰C / 400⁰F for 15 to 20 minutes depending on their size.

Recipe Video

Skaltsounia – Fasting Stuffed Biscuits with Walnuts Sesame & Raisins

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Prepare time: 60 min
Bake time: 20 to 25 min
Yield: 40 pcs approx.

Delicious fasting biscuits stuffed with walnuts, raisins and sesame seeds. The best way to welcome the fasting period. The dough is soft & easy to work with and the filling is so yummy!

They are sufficiently sweet and can be consumed without necessarily being dusted with powdered sugar. They hold their beautiful shape when baked and keep fresh for several days, stored in a metal container. Enjoy!!!

Ingredients

For the dough

  • 200 g sunflower oil
  • 125 g margarine
  • 170 g granulated sugar
  • 50 g fresh orange juice
  • 25 g brandy
  • zest of an orange
  • 600 g all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp clove
  • 1 tsp baking powder
  • ½ tsp baking soda

For the filling

  • 100 g raisins
  • 70 g ground walnuts
  • 30 g sesame seeds
  • 20 g honey
  • 1 tbsp warm water
  • ¼ tsp cinnamon

Instructions

1
In the bowl of your mixer beat margarine, sunflower oil, orange juice, sugar & brandy on medium speed until pale & creamy. Mix in the orange zest.

2
Add some flour, cinnamon & clove powder, baking powder & baking soda. Keep beating on low speed.

3
Gradually mix in the remaining flour on low speed until incorporated.

4
Transfer the dough to a clean bowl, cover with plastic and allow to rest for 30min.

5
In a separate bowl mix the raisins with the walnuts and the sesame seeds. Add the cinnamon. Add honey and warm water and mix for a few minutes with your hand.

6
Pinch off small pieces of dough and shape them into balls, the size of a walnut. Pat the dough into circles, add a tsp of filling and fold it over.

7
INFO: The dough is very soft, therefore it may crack on folding. Fix any cracks with your fingers.

8
Improve their shape and seal the edges using a fork. Feel free to improvise when it comes to shaping.

9
Arrange the biscuits on paper-lined baking trays.

10
Bake in a preheated oven, at 200⁰C for 20 to 25 min. Once they’ve cooled down, dust with powdered sugar.

Recipe Video

Cheese & Turkey-Ham Potato Pies

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Prepare time: 60 min
Bake time: 45 to 55 min
Yield: 10 servings

Today we’re baking mouthwatering potato pies with rich filling and easy homemade phyllo.

Ingredients

  • 700 g boiled potatoes, peeled
  • 100 g cheddar cheese, grated
  • 100 g semi-hard cheese, grated
  • 100 g turkey ham, cubed
  • 2 large eggs
  • dried or fresh thyme
  • 1 ½ dose Phyllo No 6 (approx.)
  • cornstarch or flour for rolling out
  • olive oil for brushing

Instructions

1
In a large mixing bowl, mash the potatoes. Add the eggs beaten, the two cheeses, the turkey cubes and season with thyme. Mix well.

2
Sprinkle your working surface with cornstarch or flour. Roll out the first roll of dough into a rectangle 30 x 40 cm / 11.8 x 15.7 inches.

3
Cut the pastry sheet in half and brush the excess flour. Brush with olive oil.

4
Add a spoonful of filling at one end. Fold the dough over and give a triangular shape.

5
Brush the excess flour and arrange them on paper-lined baking trays.

6
Cut the next roll of dough into 1cm / 0.4” slices. Cover both cut sides with cornstarch or flour.

7
Roll out each slice into a small round pastry sheet. Brush with olive oil, add filling and fold the dough over. Brush the excess flour and seal the edges.

8
With the rest of the phyllo dough, you can make pie rolls.

9
Prick their tops with a fork and brush with olive oil.

10
Bake in a preheated oven at 190⁰C / 375⁰F. 
Rolls & triangles for 55 min / Mini pies for 45 min.

Recipe Video

Delicious Chocolate Hazelnut Kooloorakia

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Prepare time: 20 min
Bake time: 20 min
Ready in: 40 min
Yield: 40 kooloorakia
They aren’t cookies, they aren’t biscuits. In Greece, we call them “kooloorakia” and they’re somewhere in between. Crispy or soft, crumbly or chewy, with butter or with olive oil… There are so many recipes and all you need is a glass of milk or a cup of coffee to enjoy them with!
This recipe is a healthy and full of flavors combination. They’re made with olive oil, which gives them a soft and moist texture and they’re low fat. The small amount of butter used in this recipe, gives only its sweet flavor. They have a rich chocolaty taste, perfectly combined with the toasted hazelnuts and the aroma of the orange zest.

Ingredients

  • 550g all purpose flour
  • 50g cocoa powder
  • 200g powdered sugar
  • ½ tsp cinnamon
  • 1 ½ tbsp baking powder
  • zest of one orange
  • 100ml olive oil
  • 50g softened butter
  • 1 large egg
  • 200ml milk, room temp.
  • 50g toasted ground hazelnuts

Instructions

1
In the bowl of your electric mixer, sift the powdered sugar. Add the olive oil and the butter and mix on low speed for about a minute, until creamy. Add the egg and mix until well incorporated.

2
Continue adding the orange zest and gradually the milk. In the bowl with the flour, sift the baking powder, the cinnamon & the cocoa powder and mix.

3
Start adding flour mixture. Add the ground hazelnuts and the rest of the flour mixture. Take a piece of dough in your palm and lightly press it. The dough should be soft but not sticky.

4
Flour your work surface and take the dough out. Flour your hands and gather the dough. Take small pieces of dough and give them any shape you like. If you want, you can roll the dough out and cut kooloorakia with a cookie cutter.

5
Bake in a preheated oven, at 180°C/350°F for 20min. Keep them in an airtight container for up to 3 weeks. Enjoy!

Recipe Video

Honey-Lemon Muffins with Ground Almonds

Prepare time: 20 min
Bake time: 25 min
Ready in: 45 min
Yield: 24 muffins
Olive oil, honey, ground almonds and lemony flavor! All combined in a healthy, low fat and delicious muffin recipe.

Ingredients

  • 230g all purpose flour
  • 60g corn flour
  • 125g granulated white sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tbsp lemon zest
  • 1 tbsp lemon extract (optional)
  • 1 large egg (room temp.)
  • 200ml buttermilk (room temp.)
  • 40ml milk (room temp.)
  • 50 ml olive oil
  • 85g honey
  • 50g ground bleached almonds (toasted or untoasted)

Instructions

1
In the bowl with the flour, add the corn flour. Add the baking powder, the baking soda, salt & cinnamon and whisk well.

2
In another bowl, mix the olive oil with the sugar. Add the egg and whisk, until fully incorporated. Add honey, lemon extract, lemon zest, milk and stir well.Continue by adding flour and buttermilk alternately, starting and finishing with the flour mixture.

3
With a spatula, fold the almonds into the batter. Fill 24 muffin cups, after you butter or line them with paper liners. Bake in a preheated oven, at 180°C/350°F, for 20 to 25min or until a skewer comes out clean.

Recipe Video

Cheese Stuffed Milk Buns – Soft & Fluffy

Prepare time: 60 min
Bake time: 25 min
Yield: 10 buns

An ideal recipe for brunch! Choose the cheese of your preference, wrap it in this soft and fluffy dough and enjoy!!!

They keep well in the freezer in plastic bags and after thawing they are fluffy and delicious as the first day.

Ingredients

  • 500 g all purpose flour
  • 45 g sugar
  • 1 large egg
  • 60 g softened butter
  • 250 ml warm milk
  • 25 g fresh yeast
  • 1 tsp salt
  • 250 g feta cheese
  • 100 g cream cheese

Instructions

1
Mix yeast with 1 tbsp of the measured sugar and some of the warm milk.

2
In the bowl of your mixer blend flour with the remaining sugar and salt.

3
Add the rest of the milk, the egg and the butter. Blend for a few seconds.

4
Add the yeast mixture. Knead on medium speed for about 10 min until you have a soft and elastic dough.

5
Oil your hands and take the dough out of your bowl. Knead for a few minutes to smooth it.

6
Put it in a lightly oiled bowl, cover with food membrane and let it rise in a warm spot for 45 min.

7
Crumble feta and mix it with the cream cheese.

8
TIP: Divide the filling in 10 equal portions so that all buns are equally stuffed. Refrigerate while the dough is rising.

9
Deflate, weigh and cut the dough into 10 equal pieces.

10
Smooth them under your palm and cover with plastic. Roll out each ball into a 15 cm / 5.9” disk.

11
With a pizza cutter, make small vertical cuts to ⅓ of the disk.

12
Spread the filling along the opposite side, wet the edge of the disk with some water and roll into a log.

13
Repeat the process and arrange them on paper lined baking tray.

14
Cover with plastic and place in a warm spot. Let them rise until doubled in size.

15
Brush with milk and optionally sprinkle with sesame.

16
Bake in a preheated oven at 180⁰C / 350⁰F for 25 minutes.

Recipe Video

How to make Butternut Squash Puree

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Prepare time: 30 min
Bake time: 45 to 50 min
Yield: 1150 g of puree

Easy homemade butternut squash puree – video recipe

Ingredients

  • 2 butternut squashes (just under 2kg)

Instructions

1
Slice off the ends of each butternut squash. Cut the squash into 4 pieces.

2
Using a metal spoon remove the seeds and strings. Don’t waste the seeds.

3
Place the squash on a paper lined baking tray with the cut side down.

4
Bake in a preheated oven, at 180⁰C / 350⁰F for 45 to 50 min.

5
TIP: Separate seeds from the strings, rinse well and place them on paper towels until completely dry. Put them in a single layer onto a paper lined baking tray. Bake at 150⁰C / 300⁰F for 15 to 20 min. Let cool and serve as a snack or use them in various recipes.

6
Squash is ready when it can be easily pierced with a knife. Scoop the flesh and mash it with a fork, a potato masher, a hand blender or a food processor.

7
Strain the puree if needed and use it for any sweet or savory creation. You can divide it in desired amounts and keep in the freezer for several months into zip-top freezer bags. To defrost it, place bag in the refrigerator overnight and make sure to strain the puree before using.

8
Pour some of the squash batter into each pan and spread it to cover the bottom. Then pour two large dollops of chocolate batter on top of the squash batter. Continue alternating the two batters until they finish.

9
Take a butter knife and swirl it through the batter from one side of the pan to the other.

10
Bake in a preheated oven, at 180⁰C / 350⁰F, for 50 to 55 min or until a skewer comes out clean. Place them on a wire rack to cool down.

Recipe Video

Butternut Squash & Chocolate Marble Cake

Prepare time: 30 min
Bake time: 50 to 55 min
Yield: 2 cake loaves

A delicious, moist marble cake with butternut squash puree and dark chocolate. Easy to make… hard to resist!

Ingredients

  • 440 g buttenut squash puree
  • 200 g granulated sugar
  • 200 g brown sugar
  • 100 g sunflower oil
  • 240 g fresh orange juice
  • 6 large eggs
  • 610 g all purpose flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • zest of an orange
  • 175 g dark chocolate
  • 2 tbsp warm milk

Instructions

1
In a large bowl, put the eggs and the two sugars. Beat well on medium heat until you have a fluffy mixture.

2
Mix in the sunflower oil, the vanilla extract and the orange juice.

3
Stop the mixer and whisk in the orange zest and the puree.

4
Whisk together flour, ginger, cinnamon, baking soda & baking powder. Gradually whisk in the flour mixture until completely incorporated.

5
Pour the warm milk over the chocolate and stir until melted and smooth.

6
Transfer about ⅓ of the squash batter to a separate bowl and mix it with the melted chocolate.

7
Lightly oil the sides of 2 cake pans and line their bottoms with baking paper. 
Pan size 30x12x7 cm / 12”x5”x3”.

8
Pour some of the squash batter into each pan and spread it to cover the bottom. Then pour two large dollops of chocolate batter on top of the squash batter. Continue alternating the two batters until they finish.

9
Take a butter knife and swirl it through the batter from one side of the pan to the other.

10
Bake in a preheated oven, at 180⁰C / 350⁰F, for 50 to 55 min or until a skewer comes out clean. Place them on a wire rack to cool down.

Recipe Video