Peinirli (pizza boat) with cheese and cherry tomatoes

Ingredients:

For the dough
160ml lukewarm water
5gr salt
3gr dry yeast
10gr extra virgin olive oil Greenolia Classic
250gr hard flour

For the peinirli
cream cheese
Mozzarella cheese
basil pesto
cherry tomatoes

Method:

1. In a bowl, add the water, yeast and olive oil. Whisk by hand so the yeast can activate. Add the flour and salt and mix.
2. Knead for about 5 minutes, cover with a plastic wrap and set aside for about 45'-60', until it doubles in size.
3. Deflate the dough, divide it into 2 pieces and set aside again until it is pliable.
4. When ready, dust a clean working surface with flour.
5. Open each piece into a thin rectangle.
6. Spread cream cheese over the entire surface and create peinirli by raising the edges of the dough, giving the shape of the boat.
7. Fill in each boat with mozarella cheese, basil pesto and cherry tomatoes. Anoint the surface with olive oil.
8. Line a pan with parchment paper.
9. Transfer peinirli to the pan and bake at 230°C for 13-15 minutes.

Enjoy!

Credits: bettys_trofi

Fantastic ice cream with organic extra virgin olive oil

Ingredients:
1 box sweetened condensed milk
1/2 cup organic extra virgin olive oil Protoulis
1 tablespoon vanilla extract
400ml heavy cream 35% (about 2 cups)
1 tablespoon honey
lemon zest
juice of half a lemon
1/2 teaspoon salt

Method:

1. Beat the heavy cream until it becomes whipped cream.
2. Mix with a wire, the sugar with the extra virgin olive oil and all the other ingredients except the whipped cream.
3. Then, add the whipped cream gently.
4. In a metal container, add the mixture and cover it with cling film. Transfer it to the freezer for at least 6 hours.
5. Serve with a few drops of extra virgin olive oil, a little salt and lemon zest.

Enjoy!

Credits: bettys_trofi

Strawberry Shortcake Puffs

Ingredients:
1 puff pastry sheet
butter
baking beans (or 200gr legumes)
330gr heavy cream 35%
1 teaspoon vanilla extract
Strawberry jam, Sisinni
4-5 fresh strawberries
chocolate pearls
mint leaves (optional)

Method:

1. Cut the strawberries in half and the pastry sheet into 12 equal-sized pieces.
2. Grease with butter the muffin pan .
3. Preheat oven to 200°C Fan.
4. Place the 12 pieces of the pastry sheet in the muffin pan. Add some baking beans to each piece, so that the bottom does not swell. 
5. When the "baskets" turn golden remove them from the oven, let them cool down and remove the baking beans.
6. In a bowl, whip up the cream and the vanilla extract. 
7. Add 1 tablespoon of the strawberry jam to each "basket". Then, add 1 tablespoon of the cream.
8. Decorate your puffs with the fresh strawberries and chocolate pearls. Optionally, you can add a mint leaf.

Enjoy!

Credits: kickys_backliebe

Stuffed baguette with Greek Feta cheese and egg yolks

Ingredients:
1 baguette
extra virgin olive oil PGI Lesvos Aegean Gold, Protoulis
olive oil dressing with garlic, Kyklopas
Feta cheese
another soft cheese of your liking
1 red pepper
2 eggs
organic oregano

Method:

1. Cut the upper part of the baguette.
2. Spread the baguette with the extra virgin olive oil and add some drops of the olive oil dressing with garlic.
3. Fill in the baguette with feta cheese and soft cheese. 
4. Cut the red pepper into slices and roll them. Add the rolls onto the cheeses.
5. Add the oregano.
6. In a preheated oven, at 230°C, bake until golden.
7. Remove the baguette, make two holes in the filling, and add two egg yolks 
8. Transfer again into the oven for two more minutes.

Enjoy!

Credits: andie_and_eliz

Trahanoto with shrimps and mussels

Ingredients:
20-25 shrimps
6-8 mussels, cleaned
1 onion, finely chopped
1 red pepper, chopped into slices
12 cherry tomatoes, halved without the seeds
220gr bio sour frumenty, Trantou
130ml white wine 
80gr peas
1/3 parsley
extra virgin olive oil
water
salt and pepper

Method:

1. Clean the shrimps, by removing their heads and tails. 
2. In a pot, over medium heat, add 2 tablespoons of extra virgin olive oil and the shrimps, heads and tails. Then, add 5 cups of water and 1 teaspoon of salt. Boil for 10-15 minutes.
3. Strain the stock and keep it in a bowl.
4. In a pot, over high heat, add 3 tablespoons of extra virgin olive oil, the onion, red pepper, and 7 cherry tomatoes. Sauté.
5. Add the frumenty and sauté for 1 more minute.
6. Deglaze the pot with the white wine and until the alcohol is evaporated, turn heat to medium and add one cup of stock.
7. Add the peas and each time the stock is absorbed, add one more cup of stock.
8. Until the frumenty boils and turns al dente, add the shrimps, mussels, rest of cherry tomatoes, parsley, pepper and the rest of the stock.
9. After 2 minutes, remove the pot from the heat.

Enjoy!

Credits: andie_and_eliz

Profiteroles with strawberry jam

Ingredients:

For the choux
150gr butter
150gr milk
150gr water
175gr all-purpose flour
1 teaspoon vanilla powder
1 pinch of salt
3 big eggs

For the lemon cream filling
160ml lemon juice 
zest from a lemon
140gr powdered sugar
34ml milk
23gr corn starch
30gr butter

For the topping
Strawberry jam Sisinni

Method:

For the choux

1. In a pot, add the milk, water, butter, vanilla powder and salt. Place over heat, and once the butter melts, add the flour and mix with a wooden spoon. Whisk briskly for 1 minute, so as the mixture starts to warm up but not cook. (We want to remove moisture from the dough)
2. Set aside for 10 minutes to cool. Add the eggs one-by-one; after each one is fully integrated, add the another. (We want a sticky dough)
3. Transfer to a pastry bag with a round nose or a large star. In a pan, lay non-stick baking paper and make the choux at a distance from each other.
4. Bake in a preheated oven at 180°C Fan, for 15-18 minutes.

For the lemon cream filling

1. In a pot, add the freshly squeezed lemon juice, powdered sugar and zest. 
2. In a glass, add the milk and corn starch, whisk and incorporate it into the mixture.
3. Stir constantly, and as soon as it starts to coagulate, add the butter, and stir until it melts. Remove and set aside to cool. Transfer to a pastry bag. 
4. Make a hole in the bottom of each choux and fill in with the lemon cream filling. 

For the topping

1. In a saucepan, add the strawberry jam and a little bit of water to thin the jam.
2. Arrange the choux on a serving platter and pour the strawberry sauce on top.
3. If you want, you can put some whipped cream on top, too.

Enjoy the most luscious strawberry profiteroles!

Credits: MrsOlivespoon

Cheesecake with olive sweet

Ingredients:

For crust
300gr digestive biscuits
130gr butter

For cream filling
400gr cream cheese
200ml vegetable pastry cream
olive sweet Kyklopas

Method:

1. Melt the butter.
2. In a food processor, beat the cookies until finely ground. Add the melted butter and beat to incorporate, until we have a mixture like wet sand.
3. Transfer mixture to an 18-20cm form pan and spread it well, making it compact. Transfer to the fridge until our cream is ready.
4. In a mixer, beat the cream cheese until fluffy. Then, pour in the vegetable pastry cream and beat together until it becomes a velvety cream.
5. Transfer the cream to the form pan, which the crust is. After spreading it well, put it in the refrigerator for 4-5 hours, ideally all night.
6. Unmold, place the olive sweet, and pour over the syrup. 
7. Serve with a little bit of extra syrup and... it is ready!

Enjoy!

Credits: MrsOlivespoon

Shrimp and mussel meatballs

Ingredients:
10 large shrimps
10 mussels 
A small tomato 
A sun-dried tomato
1/2 tablespoon mustard
oregano
salt
1/3 parsley
3 tablespoons flour, plus some extra for frying
3 tablespoons melba toast, grated
1 medium red pepper
1 medium green pepper
1 medium onion
2 tablespoons extra virgin olive oil Greenolia Premium

Method:

1. Cut the shrimps, mussels, tomato, and peppers into small pieces. Chop the sun-dried tomato and parsley. Finely chop the onion.
2. Sauté the onion and peppers with a little salt to wither and then, set aside until cool.
3. In a bowl, add all ingredients and mix well. Transfer in the fridge for at least half an hour. 
4. Shape the meatballs, flour them, and shake off excess flour. Fry the meatballs in a saucepan with plenty of olive oil until golden. 
5. Transfer onto kitchen paper to absorb the extra olive oil.

Serve them with French fries or rice. A soft sauce will take the shrimp and mussel meatballs to another level!

Enjoy!

Credits: Andie_and_eliz

Red and green pepper pie with feta cheese and extra virgin olive oil

Ingredients:
3 red peppers
3 green peppers
1 small bunch of parsley
500gr feta cheese
5 eggs
450gr phyllo dough
extra virgin olive oil Premium Greenolia

Method:

1. Cut red and green peppers, and feta cheese into small pieces. Cut parsley into fine small pieces. 
2. In a bowl, beat the eggs and add the peppers, parsley, and feta cheese.
3. Take 3 sheets of phyllo dough and spread each one with the extra virgin olive oil. Add some of the mixture. Transfer two more sheets onto the first three sheets, spread with the extra virgin olive oil, and add some of the mixture. Repeat the same procedure for every two sheets until all sheets are done.
4. Twist all sheets creating a stick. 
5. Wrap the stick with parchment paper and put it in the freezer for at least 5-6 hours. 
6. After 5-6 hours, take the stick and leave it aside for about 30 minutes.
7. Cut it into thin slices, 1,5cm.
8. Put parchment paper in the oven pan and place the slices.
9. In a preheated oven, bake for about 30-40 minutes, at 180°C.

Enjoy hot or cool, it is absolutely delicious!

Credits: Andie_and_Eliz

Lenten pizza

Ingredients:
For pizza dough
280ml lukewarm water
1 sachet of dry yeast
3 tbsp. extra virgin olive oil
1/2 teaspoon thyme
1/2 teaspoon sugar
1 teaspoon salt
500gr all-purpose flour

Pizza stuffing
peppers
tomato
onion
olives
oregano, thyme, rosemary
sea salt flakes
olive oil dressing with basil Kyklopas 

Method:

1. In a mixer bowl, add the water, yeast, sugar, and a few tablespoons of flour. Beat them until fluffy and leave them for 10-15 minutes.
2. Add the rest of the ingredients and mix well.
3. Transfer the dough to an oiled bowl, cover it and leave it in a warm place to double in size.
4. Grease a baking tray well. Add the dough and open it by pressing it with your fingers in any thickness you want. 
5. Cut the vegetables into thin slices and add them to the top of our dough. Add the salt, herbs and enough olive oil dressing.
6. Preheat the oven to 200°C and bake until golden and well cooked underneath.

Enjoy!

Credits: Homemades_gr