EN

Ingredients:

  • 3 fl. groat or couscous
    • 2 tbsp. butter (sheep and goat) or olive oil
    • 2 medium carrots cut into matchboxes
    • 1 cup almonds
    • 3 tbsp. Pine
    • 3 tbsp. Aegean peanuts cut in half
    • 10 dried dates unburned and finely chopped
    • 10 dried chopped apricots
    • 2 tbsp. mavrodaphne or other sweet wine
    • 2 tbsp. Chopped parsley
    • salt
    • Freshly ground pepper

 

METHOD:

For groat pilaf , first rinse the groat in a strainer under running water, put it in a bowl and cover with boiling water (2 fingers above its surface). Stir well with a spoon and cover the bowl. Allow to soak for 20΄ until all the water is drunk and doubled in volume.

 

In the meantime, melt the butter in a low heat and saute the chopped carrots for 7΄-8΄. Add the peanuts, pine nuts, almonds and saute for 3΄-4΄. Finally we add the apricots, dates and wine. We let it steam about 2΄-3΄.

 

 

In a frying pan, add the melted groat, salt and pepper and mix well with a spoon. Sprinkle with parsley and cover with a clean towel.

 

Remove from heat and leave the pilaf covered for 10΄ to flavor. Serve on a platter and garnish with the yogurt if desired. The groat pilaf perfectly accompany pork, hunting and poultry.

SERVES:10

TIME: 30΄

BAKE: 1 hour

INGREDIENTS:

300 g Tahini

350 g Orange Juice Fresh

400 g Powdered sugar

390 g All-purpose or soft flour

30 g Baking powder

1 pinch of salt

1 pc. Orange Its zest

50 g Raisins Blond

50 g Chopped walnuts

For the form

150 g Sesame seeds

50 g White Sugar, Crystalline

A little corn oil

METHOD:

In a deep bowl combine the tahini with the orange juice and the icing sugar. Mix well and add flour and baking powder. Continue stirring until a slice forms and add salt, zest, raisins and walnuts.

Oil a mold 24 cm in diameter. Mix the sesame with sugar and sprinkle all the oil on the mold. Fill it with cake mix. Preheat the oven to 180◦C and bake the cake for 30 minutes. Then lower the oven to 170◦C and bake for another 30 minutes. We try to make sure it is cooked well by dipping a knife in the center; Allow the cake to cool and unload.

SERVES:4

INGREDIENTS:

4 cloves garlic

1 mug of parsley

1 teaspoon tomatoes

2 fresh tomatoes

cinnamon 1 stick

salt

pepper

oil

1 kg of veal

300 grams of peanuts

300 grams of cashew nuts

2 large onions

METHOD:

  1. From the evening put the peanuts in lukewarm water to soften.
  2. The next day we put the meat in bits with a little olive oil in the pot and onion.
  3. Roast it until golden for about 10 minutes.
  4. Then in the saucepan with the beef, pour the parsley, tomato, salt, pepper, garlic, cinnamon.
  5. After 10 minutes, add the peanuts and cashews, reduce the heat and let it boil for about 30 minutes.

This cake is gluten free, instead of flour containing almond, hazelnut and walnut powder.

SERVES:12 PREPARATION: 15 'BAKE: 70' WAIT: 30 '

INGREDIENTS:

200 g white almonds, ground in powder

150 g hazelnuts ground in powder

150 g powdered walnuts

500 g powdered sugar & extra for sprinkling

1/2 pc. lemon, its zest

7 pcs. eggs

100 g orange juice, fresh

1 tsp cinnamon

 

METHOD:

In a bowl, put the nuts, powdered sugar and zest in the powder and mix the eggs one by one. Then pour the juice and cinnamon and allow the mixture to rest for half an hour. Butter a 24 cm diameter baking pan and apply a round piece of oil paste to the bottom. Pour the cake mixture into the baking pan and bake in a preheated oven at 160 ° C for 70 minutes. Allow the cake to cool and sprinkle with powdered sugar.

Candied nuts is one of the best things to snack on. They’re considered brain food, they’re heart healthy and they keep the bad cholesterol away. And when you roast them in cinnamon sugar goodness, they are completely irresistible.

 
INGREDIENTS:

  • 1 large egg white
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 2 cups raw almonds
  • 1 cup raw pecans

DIRECTIONS:

  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside.
  3. In a medium bowl, combine sugars and cinnamon; set aside.
  4. In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated.
  5. Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime.
  6. Let cool completely before serving.
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