Livraison Gratuite dans l'UE à partir de 49.99€
Ingredients:
For the rolls:
1 large white cabbage
1kg ground meat
1 onion, finely chopped
100gr cooked Carolina rice (or frumenty)
1/3 bunch parsley, finely chopped
1/3 bunch dill, finely chopped
1/2 teaspoon cumin
salt and pepper
4 tablespoon of extra virgin olive oil
For the sauce:
2 tablespoons butter (70gr)
2 tablespoons all-purpose flour (70gr)
3 cups of the water with which we boiled the cabbage
2 lemons
lemon zest from 1 lemon
2 eggs
pepper
Method:
For the cabbage rolls:
For the stuffing:
Preparation:
For the sauce:
Spread a little bit of the sauce over the cabbage rolls and enjoy!
Credits: Nadja Joseph
Ingredients:
220gr butter, at room temperature
120gr powdered sugar
2 medium eggs
1 pinch salt
1 tablespoon vanilla
320gr self-raising flour
50gr corn flour
no sugar added peach spread
200gr chocolate couverture, melted for coating
granulated chocolate, for coating (optional)
Method:
Let them cool and enjoy!
Credits: Maria
Ingredients:
450gr phyllo dough pie
1100gr yellow pumpkin
200gr granulated sugar
1 teaspoon clove, powder
2 1/2 teaspoons cinnamon
70gr walnut, finely chopped
200gr coarse semolina
150gr extra virgin olive oil for brushing phyllo dough pie
powdered sugar
65gr raisins (optional)
Method:
Enjoy!
Ingredients:
240gr butter, melted
120gr powdered sugar
1 pinch of salt
380gr flour
120gr ground almonds
1 egg
2 apples
juice from 1 lemon
cinnamon
granulated sugar
150gr apple cinnamon jam Sisinni
Method:
1. In a mixer bowl, add the butter and the egg and beat them until fluffy.
2. Add the powdered sugar, salt, flour, ground almonds, and mix with a spoon until all ingredients are completely combined.
3. Roll out cookie dough and cut it out into round pieces.
4. Then brush each piece with the apple cinnamon jam Sisinni.
5. Wash the apples, and cut them into thin slices.
6. Drizzle them with lemon juice.
7. Add the apple slices on top of each cookie piece and sprinkle with a bit of cinnamon and sugar.
8. Put them in the oven, and bake for 15'-20' to 170°C.
Credits: Nicole Baumann
Ingredients:
1 package phyllo dough (450gr)
1 package delights (400gr)
150gr brown sugar
Powdered sugar
300gr water
Walnuts (trimmed)
Cinnamon
Method:
Alternative method No1:
After baking, put your flutes on a plate and sprinkle with powdered sugar and cinnamon.
Alternative method No2:
You can make flutes with feta cheese and ham.
Your flutes (in Greek Flogeres) are ready. Enjoy!
60ml Mataroa Mediterranean Dry Gin
20ml Fresh Lime Juice
20ml Falernum Syrup
15ml Fresh Cucumber Juice
Glass: Highball
Top up: Ginger Beer
Garnish: Cucumber Peels
Put all the ingredients in a shaker. Shake well and fine strain in a glass filled with ice. Top up with ginger beer and garnish with the cucumber peels.
2 eggs
210gr all-purpose flour (1 1/2cup)
400 ml milk, 3.5% (1 1/2 cup)
2 tablespoons butter (40gr), melted + extra for brushing
1/4 teaspoon salt
1 pinch sugar
Serve with cocoa spread and cookies, or jam and fruits, or honey spread and wafers, or honey.
Ingredients:
6 green bell peppers
4 tomatoes
1 carrot
1 red Florina pepper
15 tablespoons medium grain rice
2 onions
1 glove of garlic
1 cup of water
2 tablespoons dill, finely chopped
2 tablespoons parsley, finely chopped
2/3 cup of olive oil
Method:
Serve with feta cheese and bread slices.
500gr mushrooms agaricus
10 cherry tomatoes
3 tablespoons extra virgin olive oil
3 tablespoons mustard
2 scallions
1 cloves of garlic
100ml white wine
freshly ground pepper
Serve with feta or another cheese of your choice.
Mastic cocktail by Eva Distillery
30 ml Mastic Tears Classic
20 ml Mastic Tears Dry
30 ml semi-sweet rose wine
2 dashes Angostura bitters
Glass: coupette
Production method: shaker