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

Halva with mastic & almonds

Ingredients:

210ml extra virgin olive oil Premium Greenolia
360gr coarse semolina
200gr brown sugar
880ml water
3 mastic tears
50gr almond
Cinnamon for serving

Method:

1. In a pot, add the extra virgin olive oil and the semolina. Sauté over medium-low heat, stirring with a wooden spoon. Stir the mixture continuously, until the semolina becomes golden brown. Do not overdo it since semolina burns easily.
2. Add the sugar and gradually add the water until it is fully incorporated. It is ready when the mixture thickens and starts to bubble. Remove from the heat.
3. Smash the mastic in the mortar (powder) and add it to the mixture. Smash the almond (small pieces) and add them to the mixture, too.
4. Transfer the halva to a form and let it cool. 
5. Unmold and optionally serve with cinnamon.

Enjoy!

Credits: MrsOlivespoon

Organic extra virgin olive oil and sesame cookies

Ingredients:
160ml orange juice
140ml organic extra virgin olive oil Kyklopas
75gr molasses
orange zest, of 1/2 orange
1 teaspoon cinnamon
1/3 teaspoon clove
15gr sesame
30ml almond liqueur
250gr self-rising flour
240gr all-purpose flour

Method:

1. In a bowl, add the orange juice, organic extra virgin olive oil, molasses, liqueur and whisk. Add the cinnamon, clove, sesame, orange zest and whisk.
2. Add both flours and mix.
3. Cut into pieces of 25gr and shape into strings. Join the two ends as if making a tear.
4. Put them in a baking pan lined with parchment paper. 
5. Preheat the oven to 180°C set to fan. Bake for 15-20 minutes.

Enjoy!

Credits: MrsOlivespoon

Roasted vegetable salad

Ingredients:
1 large tortilla
green salad
2 zucchini
2 roasted red peppers (those in glass jar)
cream cheese with herbs
thyme
salt and pepper
Miterra extra virgin olive oil
paprika

Method:

1. Cut zucchini into slices and roasted red peppers into strips. 
2. Add zucchini into a bowl. Add salt, pepper, paprika, and a little bit of thyme. Stir and add some extra virgin olive oil with a spoon. 
3. Put non-stick baking paper onto a pan and place the zucchini one by one. Put them under the grill in the oven, at 200°C, until golden. Turn them upside down and bake. Then, remove them and let them cool down.
4. Place the tortilla in a relatively small round pan, giving it a nest shape and making it crispier. Put it under the grill in the oven, for about 2-3 minutes, at 200°C.
5. Take the tortilla nest, add a little bit of green salad, zucchini, and roasted red peppers.
6. With a spoon, add the cream cheese and season with salt and pepper. Sprinkle with a little bit of extra virgin olive oil.

Enjoy!

Credits: MrsOlivespoon

Praline & tahini(sesame paste) cookies
Ingredients:
235gr butter
2 eggs
120gr brown sugar
325 all-purpose flour
Praline & sesame paste 50/50
powdered sugar(optional)

Method:

1. In a mixer’s bowl add the butter, the brown sugar and beat with the paddle attachment for 2 minutes until the ingredients are homogenized.
2. Add the eggs and beat. Add gradually the flour and beat until the ingredients are homogenized.
3. Refrigerate for half an hour.
4. Roll out the dough with a rolling pin between 2 pieces of parchment paper. Cut the dough with a cookie cutter.
5. Preheat the oven to 180°C set to fan.
6. Transfer to baking pan lined with parchment paper and bake for 12-15 minutes, until golden.
7. Remove and let them cool. Spread with the praline & sesame paste 50/50 half of the cookies and cover with the rest cookies (sandwich).
8. Dust the sandwich cookies with powdered sugar.

Enjoy!

Credits: MrsOlivespoon

Savory Sweet Bread

Ingredients:
280ml warm water
10gr dry yeast
5gr brown sugar
1 egg
12ml extra virgin olive oil Kyklopas
4gr salt
450-500gr all-purpose flour
Red Pepper paste with aubergine
Basil pesto
120gr Mastelo cheese

Method:

1. In a large bowl, add the warm water, yeast, and sugar. Mix well and set aside for 10 minutes, until the yeast activates. You will know it’s ready when the bubbles start to rise. 
2. Then, add the egg, half the amount of flour, and salt. Finally, add the olive oil and the rest of the flour. We want a soft and slightly sticky dough.
3. Cover with cling film and set aside for 1 hour. 
4. After the dough has doubled in volume, divide it into 4 equal parts.
5. With a rolling pin, open the dough at about 15 cm. Spread the red pepper spread over the strip and put a little grated Mastelo cheese. Seal each strip by pressing down on it so that the filling doesn’t run out while baking. Do the same in the second part.
6. Open the other 2 parts with the same procedure, spread basil pesto and grated Mastelo cheese. Seal each strip by pressing down on it so that the filling doesn’t run out while baking. Do the same in the last part.
7. Create a braid with all 4 pieces.
8. In an elongated form, put non-stick baking paper and transfer the braid.
9. Bake in a preheated oven at 180°C for 30-40 minutes, until golden.
10. After they cool down cut into slices.

Enjoy!

Credits: MrsOlivespoon