annual food calendar etwinning my granny's recipes

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JANUARY

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Mon

C�KING STEPS

2�g. fresh bu�er

3 e�s

2 �ps of tea, �gar

1 �our (5� g.)

1 �ni�a

1 pinch mastic

1 pinch nutmeg

1 big sp�n mahlep

�ating from 1 big orange

juice from 1 orange

½ �p of tea fresh milk

�ne �our �gar for the decoration

• mix the butter with the sugar to be foamy

• put all the spice

• mix and put the eggs one by one and the flour,the juice with milk

• mix well

• take a tin and line it with �easepr�f paper

• put the micture on the paper

• put the lucky coin

• bake it in 180oC for 45’ – 50’ (depends on the c�ker)

• after baking decorate it

NEW YEAR’S CAKE

INGREDIENTS


FEBRUARYMon

Cones of ice �eam

Mu�ns or pieces of cakes

Chocolate coating or Merenda

Coconut

M&Ms for eyes or bu�ons

Colo�ul chocolate drops

• Take a cake of your preference and �umble it in �a� pieces in a bowl.• Add a little bit of Merenda (or chocolate coating) and knead the mixture of cake so as to become ��th. • Make a ball big enough to fit into the cone. • Dip the brim and the lower part of the cones into chocolate and right after that into colorful chocolate drops.• Dip the cake mixture in the coating of the chocolate and after that in the coconut and place it in the cone• Add the M&ms and let them stand.

THE HAT OF PIEROTO

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INGREDIENTS C�KING STEPS


MARCHMon

INGREDIENTS GARLIC SAUCE

C�KING STEPS

1 kilo�am salted codF�ing oilFor the paste: 3 eggs, 3-4 soup sp�ns �ter, �our, pe er

• Remove the skin from the cod, cut it into pieces and put it in a bowl filled with water. Leave it there for about 20 hours so the salt soaks off. During that, change the water from 3-4 times.• Just when you pull the cod’s pieces out of the water, remove the bones and let it drain.• Start preparing the paste. Mix the eggs with water, add some salt, pe er and as much �our as n�ded, so it becomes a thick paste.• Dive the pieces into the paste and f� them in boiling oil.

INGREDIENTS

C�KING STEPS

1 garlicOil2 boiled potatoesBread

• Put the garlic with some oil and some salt in the mixer and mix them for 5 minutes so they get �ashed.• Smash the boiled potatoes and put them in the mixture. Mix them again for 5 minutes.• Soak a slice of bread in water and then drain it so the �ter comes out. Put the drained bread in the mixture and mix again.• If you want, you can add some vinegar. It becomes more delicious

COD

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APRILMon

LAMB IN THE OVEN WITH POTATOES

2 pounds lamb

4-5 medium cloves garlic

salt - pe er

οregano

1 1 / 2 to 2 pounds potatoes cut into thick or thin slices

2 tablespoons fresh rosemary leaves

1/3 cup of olive oil tea

Place in a bowl, salt, pepper, oregano, mix well and cut garlic in half.With a �a� knife open holes in the meat and put in each hole a little of the mixture of salt and pe er and then half a clove of garlic. Do the same until all garlic is used. With a �a� knife open holes in the meat and put in each hole a li�le of the mixture of salt and pepper and then half a clove of garlic. Do the same until a� garlic is used.Sprinkle meat with salt, pepper, oregano and place the potatoes in the pan around the lamb. Drizzle with olive oil, salt and pepper and sprinkle with oregano and rosemary leaves. Pour hot �ter in the bo�om of the pan and cover with foil. Bake at 180°C for about 1 hour.Uncover and bake for another half hour or so, until the lamb and pota-toes gets brown


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MAYMon

NTOLMADAKIA

1 pound �ound b�5-6 chopped spring onions 1 bunch of cho ed mint 1 bunch of cho ed di�1 bunch of parsley1 tomato �ushed1 1/2 cup of rice 1 cup olive oiljuice of 1 lemonsaltfreshly �ound pe ergrapevine leaves for wrapping

2 sliced onions1 1/2 cup olive oilvegetable brothJuice of 2 lemonsA �a� portionof cho ed di�

• In a large bowl mix minced spring onions herbs (dill, mint, parsley) the oil, salt and pe er, the tomato and the lemon juice. Knead thoroughly a� in�edients• Scald the grapevine leaves in hot water and add a teaspoon of the ��ing• In a saucepan lay thick slices of onion and grapevine leaves. After wrapping the yaprakia drizzle with olive oil and cover with a plate.• Pour the vegetable broth to cover the dish and simmer on low heat for 35-40 minutes. Once boiled, strain the broth of f�d to another pot.• Add the lemon juice and check the salt and pe er. Fina�y put them over some chopped dill

INGREDIENTS

FOR SAUCE

C�KING STEPS

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JUNEMon

FROSTING MERINGUE

1 1/2 �p of �gar

3 whites

1/3 �p of �ter

1/2 d.s. lemon juice

1 d.s. �ni�a eence

• Add the sugar, the egg whites and the water in a pan and put it over boiling water. Stir the mixture until it gets white (or until it gets to 75oc). • Add the rest of the ingredients and beat for 7-10 min, until it gets a fat meringue.• Fill a cream horn with the me-ringue and form biscuits. Put it in the fridge to cool!

Serve it with ice-cream to get a refreshing taste !


Tips for a g�d l�k

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JULYMon

C�KING STEPS

4 big eggplants

4 zucchini

4 big potatoes

4 ripe tomatoes

4 cloves of garlic

2 teasp�ns of �nely cho ed mint

2 teasp�ns of �nely cho ed ba�l

1 cup of olive oil

1 �p of �ter

Salt

Pe er

First we preheat the oven at 200 degrees of Cel�us, u�ng the air function. After we have washed and cleaned the vegeta-bles we slice the eggplants in six pieces the zucchini in six pieces of about 4-5 cm each. They will get smaller while being cooked. Then, we cut the tomatoes in 4 slices and the potatoes in six.We put the in�edients in a d�p baking tray of 34 or 36 cm. We blend the garlic with the olive oil and we cover the food. We add salt and pepper and we sprinkle it with the herbs. We mix them with our hands or with a couple of spoons. We cover it with the water (don’t think that it’s not enough).We put the baking tray in the preheated oven and we cook it for 40-45 minutes. It is covered during the first half hour.Then we uncover it. This dish is served lukewarm. It can also be served with feta ch�se and �usty bread.

BRIAM WITH SU�ER HERBS

INGREDIENTS

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AUGUSTMon

BRIAM IN THE OVEN

C�KING STEPS

3 medium- sized aubergines

5-6 courge�es

3 medium sized potatoes

3 ��n pe ers

2 red pe ers

4 ripe tomatoes

2 big onions

5 cloves of garlic, well sliced

1 tea �p of cho ed parsley

1 tea cup of extra virgin oil

Preheat the oven at 200oC. Clean and wash all the vegetables and cut them into slices .Cut two of the tomatoes into �bes and the other two into slices (which we keep for the end). Stir all the vegetables with the parsley, the garlic, salt, pe er and 1/3 of the oil .Spread the vegetables into a tin, watching out that the tomatoes pieces be spread all over the tin .Put the tomato slices, add some salt and sprinkle with the oil .Put it in the oven and after 20 min. reduce the temperature to 180oC.Let it in the oven for almost 1 1/2 hour ,constantly checking if it needs some �ter.

INGREDIENTS

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SEPTEMBERMon

C�KING STEPS

Melted bu�er, to �ease 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded, washed with water clinging to the leaves 1 tablespoon olive oil 1 brown onion, halved, coarsely cho ed 2 garlic cloves, crushed 3 green shallots, ends trimmed, thinly sliced 400g Greek feta, crumbled 1/4 cup finely chopped fresh dill 1 lemon, rind finely grated 4 eggs, lightly whisked 6 sh�ts �lo past� 60g butter, melted

Preheat oven to 180°C. Brush a 16.5 x 26cm (base measurement) ovenproof dish with melted butter to grease. Place half the silver beet in a non-stick frying pan over high heat. Cook, stirring, for 3-4 minutes or until silver beet just wilts. Transfer to a bowl and set aside to cool. Repeat with remaining silver beet.Heat oil in the frying pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until sofUse your hands to squeeze excess liquid from silver beet. Combine silver beet, onion mixture, green shallot, feta, dill, lemon rind and egg in a large bowl.Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another sheet and brush with butter. Top with another sheet, then fold the filo stack in half crossways. Repeat with remaining filo and half the remaining butter to form a second stack. Fold the filo stack in half crossways. Line the prepared dish with one of the filo stacks.Spoon silver-beet mixture into the dish and smooth the surface. Top with remaining filo stack. Fold edges over and press down firmly to enclose ��ing. Use a �a� sha� knife to score the top of the filo diagonally. Brush with remain-ing butter. Bake in preheated oven for 30 min-utes or until golden. Remove from oven and set a�de for 5 minutes. Cut into slices to se�e.

SPINACH PIE

INGREDIENTS

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OCTOBERMon

C�KING STEPS

5�� our

1 sachet d� yeast

1 cup warm water

1 cup of olive oil

1 teasp�n �gar

1 pinch of salt

1 and a 1/2 �p of ��n or black olives cut in thick slices

• In a bowl we mix the flour, with the salt, the yeast and the sugar, we add water and 1/2 of the olive oil while kneading the dough constantly• We let it rest for 10 minutes and then we add water, the rest of the olive oil and the olives while kneading the dough• We put the dough into a number 28 baking tin and we let it for 30 minutes to rise. We coat it in oiland then we bake it for 45 minutes at 175 degrees Cel�us

OLIVE BREAD

INGREDIENTS

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NOVEMBERMon

C�KING STEPS

For the orange pie450 gr. crust240 ml. sesame oil or other vegetable oil150 gr. sugar400 gr. strained yoghurt3 large oranges 4 eggs2 teaspoons baking powder

For the Syrup450 gr. sugar400 ml. water160 ml. orange juice

Roll the crust, cut into strips and leave for 30 minutes to "dry out".Preheat oven to 180 ° C Celsius.Whisk the sugar with the oil and add the eggs and continue beating until the mixture is fluffy.Keep 2 tablespoons zest from the oranges.Squeeze oranges and strain the juice.Add the juice, the zest, the yoghurt and the baking powder and stir.Crush the dried leaves into the mixture and stir.Pour the mixture into a greased ovenproof dish or pan size 40x40cm.Bake the orange pie for 35-40 minutes until it gets golden.Allow the orange pie to cool approximately 30 minutes.Put the ingredients for the syrup to boil for 5-6 minutes.Drizzle the orange pie with hot syrup and leave to cool.We put the orange pie in the refrigerator to cool down!Serve plain, with ice cream or frozen yogurt!

ORANGE PIE WITH SYRUP

INGREDIENTS

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DECEMBERMon

C�KING STEPS

7-8 good slices of cake

1 pocket of �eam of milk

1 sp�n

Chocolate drops

Coloured or transparent covered

• In a bowl we break the slices of cake into pieces, although we bour at the multi-mixer the cream of milk and we stear it until it con-geals• After that we bour the sugar at the bowl and we stear once again.• Then we bour the cream of milk in the bowl with the cake and we mix it.• We put the bowl in the fridge for 10-15 minutes because we want to freeze the mixture• After that we get it off from the fridge and with a spoon we take normal qualities of the mixture and we conjure up chocolate balls.• We roll the chocolate balls in the chocolate drops, we put them into a covered and in the end we put them in a beautiful plate.

CHRISTMAS CHOCOLATE BA�S

INGREDIENTS

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annual food calendar etwinning my granny's recipes

Food