CHICKEN IN THE POT

For 6 person (s)

INGREDIENTS:

• 1 chicken
• its giblets: neck, feet, gizzard (300 to 400 grams if)
• a calf's foot, cut in two by the butcher
• 1 beef bone
• 3 liters of cold water
• 1 bouquet garni
• 1 celery stalk
• 2 leeks (green only)
• 1 onion stuck with 2 cloves
• 3 cloves of garlic lightly crushed
• 2 carrots
• 2 turnips
• 1 lemon
• 2 teaspoons salt
• 10 turns of the pepper mill

The next day:

• 1 liter of defatted broth
• 8 carrots
• 8 turnips
• 8 leeks
• 3 stalks celery



For 6 people:

• 5 eggs
• 3 teaspoons mustard
• 1 bottle of peanut oil
• 2 tablespoons wine vinegar
• 3 tablespoons chopped herbs
• 2 teaspoons salt
• 5 or 6 turns of the pepper mill

PREPARATION
1

The day before:
The previous day, season, wrap the chicken in plastic wrap and refrigerate overnight.
2
The next day:
Place the chicken in a pot, giblets, the calf's foot and the bone of beef, cover with cold water.
The broth will reduce and focus, no need to load salt, prefer the seasoning just before the service.
Bring to a boil, and after 5 minutes, pour half a glass of cold water to make up the impurities; foam.
Add the vegetables peeled, washed, cut into 4, bouquet garni, onion studded with garlic.

3

Upon resumption of the boil, cover half, leave kettle over low heat for 2 h00, skimming every 30 minutes.
Remove the chicken, drain, cool.
Wrap it in plastic wrap or aluminum foil, refrigerate.
Strain the broth through a chinois or a fine sieve.
The calf's foot is eaten with a dressing, with onions or shallots.
4
The next day:
Peel, wash and peel the carrots and turnips cut into 4.
Remove the fiber of celery, cut into lengths of 6 to 7 cm.
Peel the leeks, split them to two-thirds, wash them, tie them into a single bundle.
Wear defatted broth to a boil, add the carrots and turnips.
5
After 15 min, plunge the bunch of leeks and celery, continue cooking for another 20 min.
Cut the chicken into pieces - thighs, breasts and fillets.
Drain the vegetables thoroughly.
Serve the chicken cold, warm vegetables with sauce gribiche.
6
Gibriche Sauce:
Cook 4 eggs hard, shells them under cool water, separate yolks from whites.
In a bowl resting on a folded towel to ensure its stability, finely mash the yolks of hard boiled eggs.
Add the yolk of the last raw egg, mix thoroughly, pour the oil slowly to mount the sauce as a gribiche.
Top with mustard, salt, pepper, pickles, capers, chopped herbs, and at the last moment, the white of boiled eggs cut into small dice.

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HAM ROLLS WITH GREEN SALAD

INGREDIENTS:

300 g cooked ham, slices
1 can of peas and carrots mixed
1 cup sour cream
5 tablespoons of mayonnaise
some salad, green
4 m-sized potato (s)
Salt and pepper

PREPARATION

Boil the potatoes, drain peas and carrots. The vegetables with sour cream and mayonnaise and season with salt and pepper. The cooked potatoes into small pieces and add. Approx. 1 hour rest.

The ham slices spread. Use a spoon to give something to each of the vegetable mixture into the center of the ham slices and roll up. Serve on lettuce leaf, this baguette.

Most in the district is a typical dish for 24 Evening of December. The ham rolls are way too good for guests, since they can easily to prepare.

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CHOCOLATE CHIP COOKIES

This recipe can make about 12 biscuits.

INGREDIENTS:
80 grams of sugar blond
50 gr of white sugar powder
80 g butter
90 gr of dark chocolate
130 gr of flour
A pinch of salt
Yolk of an egg

The recipe for holiday cookies:

PREPARATION:

- Melt a little butter and 80 gr in the microwave
- Preheat oven to 170 degrees
- Place a sheet of parchment paper on baking tray
- Break the chocolate into small pieces with a knife
- Put in a bowl and 80 grams of sugar blond, the 50 grams of white sugar and melted butter.
- Beat the ingredients with a whisk
- Add the egg yolk and whisk
- Add 130 grams of flour, pinch of salt, and whisk to mix
- Add the chocolate pieces and mix gently into batter.
- Reserve the dough for 20 minutes in the refrigerator.
- After 20 minutes, remove the dough and divide it into 12 small piles that you place on baking sheet. You have to space them well as they grow up.
- Bake for 14 minutes, then remove from the oven and let cool.

Bon voyage, happy holidays, and be careful on the road.

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SUGAR COOKIE ICING RECIPE

This sugar cookie icing recipe is ideal for decorating sugar cookies, because you can easily manipulate the consistency to this sugar cookie ice thicker or thinner. And as royal icing, home-made sugar cookie icing that dries quickly and you can wait more decorations (colored sugar sprinkles, etc.), without hours for sugar cookie icing to dry add meaning.
Preparation time: 5 minutes
Total time: 5 minutes
ingredients:

INGREDIENTS 

  4 cups powdered (confectioner's) sugar
  2 Tbsp. milk
  1 tsp. corn syrup
  Food coloring, if desired

PREPARATION:

Whisk all ingredients until smooth. You want the icing to be thin enough to outline the cookies and spread easily, but thick enough so that the icing will not run out of sugar cookies. Think: thicker than Elmer's glue and thinner than paste. It takes some practice to achieve the ideal consistency.

If you need to make the sugar cookie thin ice, add milk, 1 / 2 tsp. reached at a time, until desired consistency is icing. If you need to make the sugar cookie ice thick, add powdered sugar, 1 tsp. reached at a time, until desired consistency is icing.

If you decorate a lot of sugar cookies, you may want a large batch of this homemade sugar cookie ice cream making, and divide them into three or four cups, stir in a few drops of food coloring to each bowl until the desired icing colors achieved be.

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CHOCOLATE MICE COOKIES

INGREDIENTS 

25 Double Stuffed Oreos
1 C. chocolate chips
2 1/4 tsp. shortening
1/4 C. of sliced almonds (for the ears)
25 maraschino cherries (for the body and tail)
25 chocolate kisses (for the noses)
white frosting (for the eyes)

PREPARATION:

Drain cherries and be sure to keep the stems intact.

Twist apart Oreo cookies. Set aside the sides with the cream filling; Save plain halves for another use, like a piece of cake.

In microwave or double boiler, melt chocolate and shortening; Stir until smooth - If you prefer, you can use chocolate almond and do not include fat.

Holding cherries by the stem, dip them in melted chocolate, then they join the bottom of a chocolate kiss. Place cherry and kiss on the hand cream filling of cookies Oreo, leaving the stem extending out.
While chocolate is still soft part sliced ​​almonds between the cherry and the kiss to make the ears.

With white frosting - DAB eyes on each chocolate kiss. Put 'mice' in your refrigerator until the chocolate sets.

With green decorative gel (or colored frosting) make tiny leaves Holly in white cream of cookie next to each mouse chocolate finish pressing tiny Holly berries between leaves with red jelly

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HOLIDAY MEAL RECIPES

OYSTER STEW

CHOCOLATE MICE COOKIES
SUGAR COOKIE ICING RECIPE
CHOCOLATE CHIP COOKIES
HAM ROLLS WITH GREEN SALAD
CHICKEN IN THE POT
LEG OF VENISON WRAPPED IN BACON STUFFED WITH RED CABBAGEVEGETABLE CASSEROLE WITH ALMOST NO CALORIES..

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OYSTER STEW

This recipe makes oyster stew which is a traditional holiday meal for many families. It is best served immediately. This stew is often served in smaller bottles.

INGREDIENTS

1/4 cup margarine or butter
1 Pint Oysters - check the oysters and remove any shell remnants
1 cup cold water
1 tsp. Salt - (More or less depending upon your taste)
1/2 tsp Celery Salt
1 tsp. Paprika
4 cups whole milk - (If desired you can substitute heavy cream)

PREPARATION:

Melt margarine or butter over high heat.Add oysters - water, salt, celery salt and paprika Cook until oysters curl at edges then slowly add milk.

When mixture just reaches boiling point - quickly remove from heat.
Serve at once - Serves 4 to5 or more when served in cups.

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FLATBREAD RECIPE

INGREDIENTS

for a pan approximately 26 cm in diameter:
 the dough:
180 g of water
40 g (60 ml) extra virgin olive oil
330 grams to make 00
2 teaspoons (12 grams) of salt
1 7 g sachet of yeast "master baker Paneangeli"

 THE EMULSION:

40 ml extra virgin olive oil
30 ml of water
1 teaspoon salt
[You can spread it instead with this emulsion with lard .. will be more crisp and tasty]

PREPARATION:
- Pour into a large bowl the flour, baking powder, salt and mix well.
- Create a hole in the center and pour in warm water, oil.
- With a fork, stir the water to oil in a circular motion, then slowly incorporate the flour mixture.
- Mix well and form a ball.
- Place in oven at 80 degrees on the plate, to rise (covered with a towel) for about 40 minutes.
- Lining the pan with parchment paper, and helping you stretch out the dough with your hands (the surface of the cake will not be equal, but full of "fingerprints").
- With a fork, emulsify the oil, water and salt and spread it with a brush on the surface of the cake (or you can pour it directly, distributing it well with your hands).
- Let it rise at least 10 minutes (half hour would be better)
- Bake at 250 degrees for 10-15 minutes or 200 degrees for 18-20 minutes.
- Remove from the oven, remove from pan immediately (otherwise damp) and place on a wire rack to cool.

-----

You can also make this recipe with your bread machine, as I did:
- Pour into the container / kneader first fluids (warm water and oil) and then the other ingredients (flour, salt and yeast).
- Place the container in the bread machine, close lid and select from the pizza dough (which also includes the rise ..).
- Operate the bread machine and let it do everything to her ..
- When he finished kneading and leavening (mine takes about 1 ½ hours), remove the dough from the container and pour into the baking tray (covered with parchment paper) and helping roll out the dough with your hands (the surface of cake will not be equal, but full of "fingerprints").
- With a fork, emulsify the oil, water and salt and spread it with a brush on the surface of the cake (or you can pour it directly, distributing it well with your hands).
- Let it rise at least 10 minutes (half hour would be better)
- Bake at 250 degrees for 10-15 minutes or 200 degrees for 18-20 minutes.
- Remove from the oven, remove from pan immediately (otherwise damp) and place on a wire rack to cool.

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FLATBREAD ITALIA RECIPE

INGREDIENTS:

500 gr. flour
25 gr. of yeast
100 ml. of extra virgin olive oil
water
salt

INSTRUCTIONS:

FLATBREAD  ITALIA RECIPE

INGREDIENTS:

500 gr. flour "00"
25 gr. of yeast
100 ml. of extra virgin olive oil
water
salt

INSTRUCTIONS:

Mix the flour with the baking powder, salt and enough water to prepare a standard mixture.
Let rise for at least three hours covered with a towel then spread evenly into a rectangular pan, greased with a little oil at a height of about two cm by squeezing with your fingers and forming small pits.
Sprinkle with salt to taste, olive oil and fennel seeds.
Place in hot oven (200 degrees) for about twenty minutes.
Details on the prescription

Preparation time: 200 minutes

Cooking time: 20 minutes

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FLATBREAD RECIPE, TRADITIONAL GREEK RECIPE

 (LAGANA) TRADITIONAL GREEK RECIPE   

INGREDIENTS:

     750 gr. flour (for bread)
     1 sachet dried yeast
     1 tbsp salt
     1 teaspoon sugar
     1 / 2 cup.Tea. Olive oil
     1 cup. Tea sweet wine (or Limnos Samos)
     1 teaspoon anise
     2 tbsp sesame
     1 cup lukewarm water

INSTRUCTIONS:

Boil the aniseed in water for 4-5, strain and let it become lukewarm. Discard the anise. Sieve the flour into the bowl. Sprinkle the yeast and sugar, do puddle in the middle and add the oil and wine. We begin to knead a little bit to add the warm water as much as the dough does not stick in his hand and falls off from the walls of the basin. Finally sprinkle with salt. Place dough on work surface and knead vigorously for 5-6. Place them in the pan. Cover with towel and leave to climb and doubled in volume, about 45 to 1 hour. Having doubled in size to split into two parts. We both doughs lagana shape with a thickness of not more than one finger. Place the plate in lagana covered with wax paper and press with fingers to make little dents. Xanaskepazoume the lagana and let stand for 20, to climb a bit. Finally, the sprinkle with a little water and sprinkle with sesame seeds. Bake in preheated oven at 170 ° C in resistance to the last rack for about 45 until browned and crispy.

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FLATBREAD, GREEK RECIPE

LAGANA, GREEK RECIPE

INGREDIENTS:

60 gr. fresh yeast or 2 teaspoons dried
2 cups warm water (40 degrees Celsius)
1 kilo of flour and flour village for all uses half and half
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar
little sesame
Preparation time: 12 hours 
cooking time: 20 minutes

INSTRUCTIONS:

Dissolve the yeast in half hot water, pour some flour to make thick batter, cover it with plastic wrap and leave it in a warm place 12 hours. Sift in the remaining flour pans with salt and make a hole in the center. Pour the sugar, oil, yeast, and the bloated 1 1 / 2 cup warm water or as needed and knead, taking the surrounding flour until you achieve a dough rather soft, elastic and pliable. Knead the loud 8'-10 '. Divide into 3 or 4 balls. Brush them with oil and place them in a bowl. Cover and allow them to double in volume. Press each ball with a rolling pin, on a floured surface and shape 3 or 4 thick pies, with a diameter of 18-20 m. Put them in a large plate, cover and leave them to rise, until doubled in volume. Click on them with fingers in several places, making deep finger across the surface. Brush them with a little water and sprinkle them with sesame seeds. Bake at 200 degrees lagana C, 15'-20 '. The lagana dry very quickly. It is better to be eaten the same day. Otherwise, store them in the freezer, tightly closed in a plastic bag.  Maintained  3 months.

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BREAD CRUMBS, GREEK RECIPE

INGREDIENTS:

    3 tablespoons parsley flakes

    2 tablespoon dry basil

    3 teaspoons dry rosemary

    2 teaspoon sage

    2 teaspoon thyme

    11/2 teaspoon salt

INSTRUCTIONS:

Combine herbs and crush well, or use powdered herbs. Sift the bread crumbs to remove any large pieces. Stir in remaining ingredients. Store in a tightly sealed container. To use, Put 1/4 cup of crumb mixture into a bag or onto a plate. Shake meat one piece at a time, or roll in crumbs. Discard any leftover crumbs. Add more if needed.

Topping

These mixtures are also good sprinkled on top of casseroles or scalloped potatoes.

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BREAD CRUMBS RECIPE

One pound (about 500 g) of bread will yield approximately 3 cups of dry fine bread crumbs. Adjust the seasoning to the quantity of leftover bread you have on hand.

INGREDIENTS:

1 lb. (about 500 g) day old bread

2 tablespoons dried oregano

2 tablespoons dried basil or parsley

1 teaspoon garlic powder

2 teaspoons salt, or to taste

1/2 teaspoon pepper, or to taste

INSTRUCTIONS:

Preheat your oven to 250° F (130° C).

Cut the day old bread into cubes, and process the cubes in a food processor to make coarse crumbs.

Spread the crumbs on a baking sheet – use two baking sheets if necessary – and dry the coarse crumbs in the oven for about 15 minutes, stirring halfway through the baking time. Allow the crumbs to cool completely.

Return the dried crumbs to the food processor, add the seasonings, and pulse until the crumbs are finely processed and well-mixed with the seasoning.

Be certain the seasoned bread crumbs are dry and cool before storing in an airtight container.

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SWEET CRACKERS

Sweet cinnamon crackers to accompany a cup of hot chocolate.

INGREDIENTS:

2 large tortillas
1 tablespoon sugar
1 / 4 teaspoon cinnamon
2 tablespoons butter or margarine

INSTRUCTIONS:

Preheat oven to 250 degrees. Cut rowing stalemate round tortillas, come round about 15-16 pies. Mix sugar with cinnamon. Melt butter and brush the pies lightly on both sides. The array in a pan (I had the layers with release paper) and sprinkle with kanelozachari. Put in oven for 3-5 minutes and remove when they begin to take color the edges

for chocolate

3 cups milk
1 cup cream
1 / 2 teaspoon vanilla flavoring
180 gr. chocolate, cut into small pieces

In a saucepan heat the milk with the cream over medium heat. Reduce heat and add the cinnamon and chocolate. Stir until chocolate is melted and pour in 4 cups.

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MOSAIC SALTY RECIPE

INGREDIENTS:

• 200 gr grated parmesan cheese
• 40 grams Yogurt
• 500 grams minced pity crackers
• 125 gr margarine
• 125 g cream cheese
• 100 grams unsalted peanuts
• slice into crumbs
• turkey into cubes
• 1 green pepper diced
• 2 tbsp white wine

INSTRUCTIONS:

1. Beat well the margarine, cream cheese and yogurt, add the grated parmesan cheese, wine, cheese, turkey and pepper, and after homogenized materials add the minced crackers
2. Finally on the baking sheet or roll format we put it into an elongated shape of the cake by putting membrane down so we can xeformaroume
3. Refrigerate to freeze at least 5 hours
A few more tips
Materials such as feta, turkey and peppers are proactively anyone can add or pull it wants according to his taste (olives, sundried tomatoes, red peppers, bacon, etc.

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CHOCOLATE TREAT!

Unlike the effect of caffeine through the stomach which is responsible for fluid retention and concentration cellulite ... the chocolate as you must know from tree (cocoa) contains among other active substances, a form of caffeine which acts effectively against cellulite and fat in the body when epanaleifetai specific treatments. Both the aroma of chocolate that is inhaled as a transdermal penetration contribute to secretion of endorphins ... hormones that stimulate the endocrine systimaprokalontas sense of joy, euphoria, happiness, longevity and protection kardianggeiakou system.

Therefore, the chocolate is holistic care because in addition to acting and transdermal effect on the psyche of the individual fighting stress and stress causes often cause weight gain and cellulite, that hunger and lack of supply for energy. This is an innovation in the beauty and cocoa, where scientists discovered the many properties.

Studies have shown that using chocolate for about one month, effectively degrade lipids and eliminated along with other toxins of the lymphatic system, while the skin is enriched with beneficial vitamins for skin and amino acids. At the same time, maximize cellular oxygen and moisture in the skin. Therefore we remove the pellets of the skin (orange peel) which is more particularly felt in the thighs, buttocks, inner knees and stomach as well as smooth, soft texture to the skin.

Applicable to beauty salons to a frequency of approximately one to two times a week, lasts about an hour and is recommended to at least 6 times. It is highly recommended as a method of anti stress with a unique feeling of relaxation of mind.

Careful diet and increased traffic are also enhance the whole effort.

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CHOCOLATE MOUSSE RECIPE:

INGREDIENTS

(for 8 people)
200 gr. dark chocolate
1 tablespoon instant coffee
5 egg yolks a little vanilla
150 gr. cream
2 egg whites
50 gr. sugar

INGREDIENTS

Chop the chocolate-chocolate into small pieces and melt in a bain marie. Dissolve coffee in 3 tablespoons water, add the melted chocolate and stir. Beat the yolks until they are frothy, add the vanilla and mix the yolks with the melted chocolate.
Beat the cream whipped cream and add to mixture, stirring until well mixed. Beat the egg whites with sugar and add to chocolate mixture, stirring carefully mousse with a wooden spoon. Stuffed with mousse, bowl or individual bowls and refrigerate until the moment we want to serve.
Can garnish with whipped cream and chocolate shavings or whatever we prefer.

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CHOCOLATE CAKE RECIPE:

INGREDIENTS

1 cup butter or margarine
2 cups sugar
4 eggs
1 tub of yogurt (225-240 gr.)
3 cups self-rising flour in
little vanilla
100 gr. couverture chocolate, a little butter and flour to form

INGREDIENTS

Let the butter from the refrigerator and when soft beat with sugar. Add the eggs one by one and continue beating for 2-3 minutes. Add to the mix the yogurt first then the flour, then vanilla. Mix thoroughly. Melt the chocolate-chocolate in a bain-marie and mix with cocoa.
When melted chocolate is lukewarm, add it to one of the two parts of the mixture before we split. Then Grease and flour an oblong form, and pour in half the cocoa mixture.
Then add the vanilla mixture, ending the layers with the remaining cocoa mixture. Stir the mixture occasionally we have put in form with a machete. Heat the oven and put them in the form of the mixture to cook at 180 degrees. The firing lasts for 50-60 minutes. When the cake is risen we put in the tip of a knife. If you go dry, we're ready. Let the cake cool, then cut into slices.
Garnish with seasonal fruit.

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CHOCOLATE CAKE

INGREDIENTS

500 gr. cream
600 gr. dark chocolate
1 prepared chocolate syrup on cake (1 / 2 cup water
and 3 tablespoons sugar) flavored brandy
250 gr. strawberries or whatever fruit you prefer
2 tablespoons cocoa
DIRECTIONS

Boil the cream for 1 minute. Withdraw it from the heat and add the chocolate, cut into small pieces. Stir until well mixed materials. Let the mixture cool until it begins to thicken. Subsequently, we split into two parts. Beat a quantity in the mixer, lightly, until it becomes fluffy.
In a circular form with a clasp, poured cake. Wet the sponge cake flavored with brandy syrup, slice strawberries and spread over cake. Spread the mixture over the chocolate hit and flatten with a spatula to spread evenly throughout. Sprinkle the remaining melted chocolate. Put the cake in the refrigerator and let cool for 10-12 hours.
Just before serving, open the form and place the cake on a platter.
Sprinkle with cocoa and garnish with whipped cream, chocolate shavings, strawberries and grated almonds or whatever we prefer.

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CUPCAKES RECIPE

INGREDIENTS

1 tablespoon apple cider vinegar

1 3/4 cups almond milk

21/4  cups all-purpose flour

1 1/5  cup white sugar

2 1/5 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup coconut oil, warmed until liquid

1 1/4 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

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BIALY JEWISH RECIPE

INGREDIENTS:

Cornmeal
Onion Topping (recipe below)
2 cups warm water (110 to 115 degrees), divided
1 package active dry yeast
21/4  teaspoons granulated sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour

PREPARATION:

Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping; set aside.

In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). If you think the dough is too moist - add flour, a tablespoon at a time. If the dough is looking dry and gnarly - add warm water, a tablespoons at a time.

Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.

On a floured board or counter, punch dough down and roll into a cylinder shape. With a sharp knife, cut cylinder into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).

Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.

Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool on wire racks.

After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.

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JEWISH BAGELS RECIPE

INGREDIENTS 50 ml (2 fl oz) semi-skimmed milk 1 cup (160 g) 5 oz plain whole meal flour 1 cup (160 g) 5 oz strong plain flour (bread flour) 2 tsp (12 ml) easy blend yeast 1.25 ml (1/4 tsp) salt 2 egg, separated 3 tbsp (30 ml) corn oil 25 ml (1 1/2 tbsp) poppy seeds INSTRUCTIONS: 1. Lightly grease a baking sheet and set aside. 2. Warm the milk with 50 ml (2 fl oz) of water until tepid. 3. Mix the flours, yeast and salt together in a warmed bowl. 4. Make a well in the centre and add the warmed liquid, egg white and 30 ml (2 tbsp) oil. 5. Mix well, adding a few more drops of water if dough seems dry. 6. Knead the dough on a lightly floured surface for 10 minutes, until smooth. 7. Return to the bowl, cover and leave to rise in a warm place for 1 - 1 1/2 hours, until doubled in size. 8. Turn out on to a lightly floured work surface. 9. Divide the dough into 8 equal pieces, and then roll each piece into a thick strip about 12 cm (5 inches) long. 10. Press the ends of each strip together and insert the tip of your forefinger in the centre to make ring shapes. 11. Place the bagels on a floured baking sheet and leave to prove in a warm place for 20-25 minutes, until risen. 12. Bring a large saucepan of water to the boil. Drop 2 or 3 of the risen bagels into the water. 13. Leave for a few seconds until they rise to the surface, then immediately remove with a slotted spoon. 14. Repeat with the remaining bagels. 15. Place the bagels on the greased baking sheet, spacing them apart. 16. Brush gently with the egg yolk, then sprinkle with the poppy seeds. 17. Bake at 200°C (400T) mark 6 for about 20 minutes, until the bagels are golden brown. 18. Remove from the oven and serve as soon as possible.

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SPINACH WITH RICE GREEK RECIPE

INSTRUCTIONS:

1 1 / 2 pound fresh spinach
1 cup oil
1 small onion, grated
5 scallions, chopped
1 / 4 cup finely chopped dill
1 cup tomato puree or
1 / 2 cup warm water
Salt and pepper
1 / 3 cup rice Carolina
Persons: 4
Preparation time: 30

Cooking time: 20

INSTRUCTIONS:

Wash and clean the spinach, removing a portion of the stems. Cut into pieces and throw it in a saucepan, in boiling water. Blanch the 5 and drain. In a wide shallow pan put oil, heat it, add the onion and shallots and saute until wilted. Pour the tomato or water, salt, pepper, dill, spinach and stir gently. Spread the mixture evenly over the bottom of the pot. With a wooden spoon then openings here and there in the spinach and put the rice in small quantities in your exposures. Cover the pot and simmer 20 minutes without having to stir the food at this time. Turn off heat, remove the lid, cover it with paper towel and replace the lid. Allow food to stand so 10 minutes before serving. Serve hot with black olives and feta cheese.

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COOKIES WITH RAISINS GREEK RECIPE

INSTRUCTIONS:

500 gr. flour
200 gr. butter, softened
200 gr. sugar
3 eggs
vegetable oil
1 lemon
1 sachet of yeast
200 g raisins
1 dose of vanilla.
lemon zest

INSTRUCTIONS:

25-30 pieces
How we do it:
Put the raisins to soak in lukewarm water. Mix the flour, sugar, butter, vanilla and lemon zest. Add the eggs, drained raisins and yeast.
Work the mixture until mixed materials, but the dough should be rough.
Spread a spoonful in a sheet covered with greaseproof paper and bake at 180 degrees for about 20 minutes.
Remove from the oven and allow to cool thoroughly removing it break.

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CHOCO ORANGE

INGREDIENTS:

300 gr. flour
1 teaspoon baking
1 / 4 teaspoon. soda
1 / 4 teaspoon salt
150 gr. sugar
170 gr. butter (unsalted)
1 egg (large)
1 teaspoon. liquid vanilla
60 ml sour milk
120 ml lukewarm water
orange marmalade
chocolate

INSTRUCTIONS:

 In a bowl sift the flour, baking, soda, and salt.
In another hit enough sugar, butter, egg and vanilla.
Add doses alternately the flour and sour milk or milk with water. The mixture is quite fluid type cake.
 In a baking dish layer after baking sheet with a spoon, put spoons and try to make a round like cookies.
 Bake 170 degrees for 10-12 minutes (depending on oven) until just browned.
Once cool, the bottom coat orange marmalade.I melt the chocolate and my glasaro over my cookies.

A few more tips
If I have not put sour milk with 1 teaspoon vinegar. I can write you because the amount children eat only half out of the oven. The incredible orange marmalade from the side is ideal. It is fantastic if you put them in the refrigerator. I got the idea from joy of baking and recipe Whoopie Pies. Good luck to those who create it. It is very easy and fits like a taste of this famous brand.

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CINNAMON ROLLS GREEK RECIPE

INGREDIENTS:

For the dough
1 / 3 cup lukewarm milk
1 tablespoon dry yeast
1 / 3 cup sugar
1 / 2 teaspoon salt
1 teaspoon cinnamon
2 eggs
2 cups flour can
1 / 4 cup soft butter

For the filling
1 / 3 cup sugar
2 teaspoons cinnamon
1 / 2 cup raisins
1 / 2 cup chopped walnuts
1 egg, lightly beaten
1 egg for spreads


FOR GLAZE

1 cup powdered sugar
1 / 8 teaspoon vanilla

2 tablespoons water

INSTRUCTIONS:

Prepare the dough. Dissolve yeast in lukewarm milk. Add a little sugar and 1 tablespoon flour and leave it until n 'lather. Add the remaining ingredients, except butter. Knead in the mixer with kneading hook 7 'until you get soft dough that is molded. Continue adding the butter a little - a little, cut into pieces and incorporate it into the dough. Cover and leave to it in warm, humid place, until doubled in volume. Mix the filling ingredients with the beaten egg. Press the dough to deflate and turn it into a thick, rectangular sheet of 20x30 cm Spread the filling on the surface, leaving a margin of 3 cm up - down. Wrap roll from the long side and moisten with a little water association, to stick. Turn the roll with the folded part down and cut into slices 3 million. Place on greased baking pan connectors a cake with the cut sides up - down. Cover them and let them, doubling in volume. Brush them with some egg diluted with 1 teaspoon water and bake at 180 degrees Celsius, 15 minutes to brown slightly. Allow to cool and drizzle them with icing, throwing in with a spoon. To make the glaze, mix the ingredients with a spoon, in a deep bowl. You can keep the rolls in the freezer wrapped tightly in a plastic bag.

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