Beat the eggs with the sugar. Mix all the ingredients and put them in a pan. Bake them in 180 degrees for 50 minutes. Take it off the oven as soon as it is browned and sprinkle it with the hot syrup.
We boil the must in a pot. We dilute the niseste in a bowl. As soon as the must is boiled, we add little by little the niseste porridge and mix carefully so that it won’t go lumpy. We keep mixing it until it is curdy enough. We serve it in bowls after we have pour some water in them. We sprinkle it with some sesame, cinnamon and nuts.
We wash the pumpkins and peel them until they are not green. We grate them and put them in a strainer with some salt, to be withered. We strain them and add the semolina, the walnuts, the sugar, the cinnamon and the oil and mix them. We lay 3 phyllo sheets on the baking pan and some of the mixture and keep laying oiled phyllo sheets and some of the mixture. We keep 3 phyllo sheets to use them in the end.
We heat a glass of pineapple compote juice and dilute the jelly in it. We mix the yoghurt in a blender. As soon as the jelly is cold, we add the yoghurt and keep mixing it until it is smooth enough. We serve it in bowls. When it is cold enough, we add some pieces of the pineapple compote in it. We garnish it with pineapple, whipped cream and cherries.
We lay half of the phyllo sheets on the baking pan, we butter each one and cut them in the shape of the baking pan. We beat the eggs with the sugar, add the semolina and the vanillas and then add little by little the hot milk. We pour this cream in a pot to become curdy. We gently mix it while it is on the stovetop.
Mix both two kinds of the cream cheese “anthotiro” and “manouri”. Also mix the milk with the corn flour. Then, mix the eggs with the sugar and the 4 vanillas. Finally, mix all of the ingredients mentioned above. Put half of the phyllos in the baking pan and add the mixture. Put the rest of the phyllos and carve them. Bake it at 200 degrees for 35-40 minutes. Sprinkle it with the caster sugar and the cinnamon.
In a pot we pour the milk and then we add the semolina, the sugar, the butter and we mix them well on the stovetop until the cream is curdy enough. In the end, we add the baking powder and the vanilla. In a large baking pan, we put the first sheet of pastry dough. We put the cream on it and finally we put the other sheet of pastry dough.
We heat the milk. We mix the sugar with the salep, we add this mixture to the milk and let it boil in a low temperature. We mix it continuously so that it won’t get stuck on the pot. As soon as it is well boiled, we remove it from the stovetop. When it is cold enough, we mix the mixture again and put it in the fridge. After 20 minutes, we sprinkle it with the grated cooking chocolate and the ground caramelized almond kernel.
Dilute the yeast with a tea cup of lukewarm water, in a bowl suitable for kneading and add the olive oil, the sugar, the raisins, the aniseed or the mastic and one more tea cup of lukewarm water. Add the flour and knead the mixture again, so it will turn into a medium dough. Put the dough on the floured kitchen bench and knead it again strongly. Divide the dough into pieces and shape them like little men by putting nutmegs for their eyes, nose, e.t.c. Spread a little oil on the large baking pan, put the “lazarakia‘’ on the baking pan, sprinkle them with sesame and cover them with a cotton towel. Leave them in a warm place to rise. Bake them in 180 degrees for 45-50 minutes.
In a pan, we heat the margarine , we add the marmalade, the juice, the orange peels, the liquer and we mix them well. We fill each little flaky pastry with two spoonfuls of the mixture and we fold it in two, so that it is like a triangle. We spread a little melted butter on our small orange pies and we bake them in a warm up oven, in 180 degrees for about 20 minutes.
We butter the long side of a sheet of dough and put some pieces of delights on it which are sprinkled with walnuts. We shape it like a roll. We do the same thing with the rest of the sheets. We put all the rolls on a buttered baking pan, we bake them in a medium temperature and finally, we sprinkle them with some caster sugar.
In a pot, we boil the rice in 1 litre of water in a low temperature. We dilute the corn flour and we add it in the boiled rice. We also add the lemon peels, the tahini which has already been diluted in ½ coffee cup of water, the lukewarm water and the sugar. We mix it continuously. As soon as the cream is curdy enough, we serve it in bowls and we garnish it with cinnamon.
