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SUNTAGES
| KormoV Gluko | Sponsored by JP Industries |
| Sustatika2 paketa mpiskota Mpit –
Mper (225gr ekasto), 450gr acnh zacarh, 1 fluntzani gala, 1 Augo (proairetika), Ligh banilia (mono ama balete augo), 1 koutalia thV soupaV kakao, 1 kouti bitam (250gr), Ligh trouja, Megalh upomonh kai tuch, Gero stomaci. |
OdhgieVSpame ta mpiskota se mikra kommatia kai ricnoume to gala apanw touV gia na mouskeyoun kai na ginoun malaka.
Anakateboume se mia allh lekanh thn zacarh, to kakao, to augo, thn banilia mecri na ginei ena migma. Bazoume to kwlodactulo sto migma kai to glufoume me eucaristhsh. Qewrhtika to migma einai teleio. Twra uparcoun duo paralageV. Egw saV dwsw thn prwth kai oso gia thn deuterh kante klik edw. Pernoume ta mpiskota kai ta anakateuoume ola mazi me to migma. To schma tou kormou mporei na einai to fusiologiko h mporei na ecei kai auto tiV parallageV tou. Gia tiV parallageV kante klik edw. Balte to (oci ekei pou xerete) alla sthn katayuxh. |
| KeftedeV/Kreatosfairidia | Sponsored by JP Industries |
| Sustatika1 Kremmudi ,
(h duo ama qelete na fanei oti klaite apo thn polu douleia kai kourash), 1 Augo, 1 Feta ywmiou (ligo xerou), Riganh, Alati, Piperi, Ladi (me deikth prostasiaV 15!). |
OdhgieVRentizoume to kremmudi kai arcizoume to klama. Afou ta matia maV kaqarisoun apo to klama ecoume duo epilogeV:
1) Apaitoume oikiakh bohqo apo ton/thn suzugo pou blepontaV saV na klaite qa lugisei kai qa saV kanei to catiri. Ama breite oikiakh bohqo tote auteV oi selideV einai acrhsteV. Aaaaaaaa!!!!! 2) O suzugoV, swstoV gaidaroV kai peismatarhV den upokiptei opote to mono pou menei einai to diazugio h na kanoume ta keftedakia moneV h monoi maV…… Afou teleiwsoume me to kremmudi, mouskeuoume thn feta tou ywmiou kai thn anakateuoume me ton kuma, to kremmudi kai to augo. Afou anakateuqoun kala prosqetoume ta upoloipa sustatika kai ta afhnoume gia kapoieV wreV wste to meigma na parei thn geush apo to kremmudi. To schma pou qa ta dwsoume den ecei idiaiterh shmasia alla merikeV ideeV einai diaqeshmeV edw. |
| Pastitsio | |
| Sustatika1/2 kilo moscarisio kuma
1 paketo makaronia contra No2 1 kremmudi 2 kommatia skordo 1 kouti ntomatocumo me kommatakia Ligh kanela, alati kai piperi Turi parmezana Mpesamel (diplh dosh) 10 koutalia thV soupaV aleuri 10 koutalia thV soupaV bouturo 2 paint gala 5 auga (3 gia monh dosh) Alati kai piperi |
OdhgieVTa anakateuoume ola kai o QeoV bohqoV. Oi odhgieV qa prosteqoun suntoma……….
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| Marmalade Cake | |
| Ingredients225g Self Raising Flour 110g Caster Sugar 50g Butter, at room temperature 50g Lard, at room temperature 1 Rounded Tablespoon Thick Marmalade Grated rind of half a Lemon Grated rind of half an Orange 1 Teaspoon Mixed Spice 1 Teaspoon Vinegar A pinch of Salt 175ml Milk 110g Mixed Dried Fruit 1 Tablespoon Demerara Sugar Grease and line a loaf tin (19cm x 8.5cm) |
Pre heat oven to gas mark 3 325F or 170CRub the butter and lard into the flour until crumbly then add the sugar, salt, mixed fruit, spice, lemon and orange rinds. Now stir in the milk a little at a time, add the vinegar and mix until ingredients are well combined. Next stir in the marmalade and now the mixture should be of a good dropping consistency. (This means that when you tap a spoonful of the mixture on the side of the bowl it drops off easily.)
Now spoon the mixture into the prepared tin and spread it out evenly. Sprinkle the surface with the Demerara sugar and bake for 1 – 1 1/4 hours. The cake, when cooked, will have shrunk away from the side of the tin and the centre will be firm and springy to the touch. Leave the cake in its tin for 15 minutes then turn it out onto a wire cooling rack. When cold, store in an airtight tin. I think this cake improves after a couple of days keeping. |
| Tourta Aplh | |
| SustatikaPantespani
5 auga (Ta aspradia Siropi 4 koutalieV soupaV zacarh Santigu 1 morfat |
OdhgieVPrwta qa anakatayoume to mpeikin sto aleuri, mazi kai to kakao. Katopin qa ctuphqoun sto mixer ta aspradia kala. Ricnoume kai touV krokouV kai teloV to aleuri ligo-ligo. TeloV ricnoume to migma se bouturomeno, kai aleuromeno tayaki noumero 28 gia na yhqei stouV 180 baqmouV, afou prwta ton proqermanoume stouV 100 baqmouV.
Yhsimo 35- 40 lepta Afou kruwsei to gurizoume se mia piatela, to scizoume sth mesh kai etoimazoume th santigu kai to siropi. Rantizoume elafria me ena koutali to prwto kommati apo to pantespani kai strwnoume th mish santigu, afou baloume apo panw to allo kanoume to idio. Ean qeloume mporoume na baloume ligo kakao sthn santigu. EpishV gia na parei kalh geush, sto siropi bazoume xisma lemoniou h ligo siropi apo kerasi gluko. TeloV thn stolizoume epanw me diafora gluka tou koutaliou, suko-kerasi ktl. |
| Tourta Sokolatina | |
| SustatikaPantespani
5 auga kai 1 aspradi 1 pothri tsagiou aleuri Siropi 3/4 pothri tsagiou nero Santigu 1 morfat 2 koutalia thV soupaV Glaso 1 koubertoura |
OdhgieV H diadiaksia einai h idia me thn prohgoumenh suntagh. Mono to glaso den qa to rixete kauto epanw giati qa cunetai kai h tourta qa einai prohgoumenoV toulaciston 1 wra sto yugeio. |
| Stifadio | |
| Sustatika– Elaiolado – Moscari (alati kai pipperi) (stroggulo h fileto kontra) – Retsina (1 fluntzani tou kafe) – Kremmudia – Skordo (1 h 2) – Tomatocumo (1.5 fluntzani tou kafe) – Zacarh(para polu ligo) – Nero (1 pothri) – 2 Dafnofulla – 2-3 spuria mpacari – 6-7 pipperia – Alati (1 kofto koutali tou glukou) |
OdhgieVBazoume to ladi sthn cutra kai afou alatopipperosoume to moscari to bazoume sthn cutra. To gurname duo me treiV foreV ospou na parei ligo crwma.
To sbhnoume me thn retsina. Prosqetoume ta kremmudia pou ta ecoume koyei se kommatakia kai epishV bazoume to skordo. Ricnoume ton tomatocumo kai thn zacarh. Meta cunoume to nero alla oci na kaluyei to faghto. Bazoume ta dafnofulla kai ta mpacaria me ta pipperia kai to alati. |
