INGREDIENTS

• 1kgr figs
• 1\2 kgr sugar
• 1 tablespoon fresh lemon juice

METHOD

1. Peel the figs and cut into small pieces.
2. In a saucepan, place the figs, the sugar, stir well and let them boil over medium heat.
3. Remove the foam (if there is any).
4. Shortly before jam thickens, add the lemon juice and stir.
5. Allow the jam to cool and put in vases.

INGREDIENTS

• 4 eggs
• 2 cups self-rising flour
• 1.5 cups sugar
• 4-4.5 cups grated carrots
• 1 cup of almonds (coarsely)
• 1 cup soaked raisins
• 3/4 cups corn oil
• 2 teaspoons baking powder
• 1/2 teaspoon vanilla (powder)

METHOD

1. Divide the egg yolks and egg whites into two separate large bowls.
2. Beat the egg whites with a mixer, until they become a firm meringue.
3. In the bowl with the yolks, add the sugar and beat with the mixer until the materials homogenized.
4. Add the corn oil, the flour and the baking powder and continue beating with the mixer.
5. Add the grated carrots, the almonds, the raisins, the meringue and mix carefully with a spoon.
6. Pour the mixture into the cake mold and bake at 180oC for 50′.
7. When the cake has cooled, sprinkle with icing sugar before serving!

INGREDIENTS

• 1kgr strawberries
• 400gr sugar
• 3 drops of lemon

METHOD

1. Wash and clean strawberries.
2. Cut strawberries into small cubes and put them in a saucepan.
3. Add the sugar and let it boil over medium heat.
4. Stir frequently and remove the foam.
5. When you remove all the foam, add the lemon drops, continue cooking (about 20′-30′) and don’t forget to stir frequently in case to not stick on the saucepan.
6. When the syrup thickens, take a little syrup with a spoon and let a drop to fall on a plate. If the drop do not spread, the jam is ready. Remove from the heat and let it cool.
7. Put the jam into sterile jars and keep in the closet.
8. When you open the jar keep it in the refrigerator.

INGREDIENTS FOR TWO BIG BRIOCHE

For the yeast

• 125gr. Robin Hood flour (sifted)
• 50gr. fresh yeast or 8 gr. yeast powder
• 150gr. lukewarm water
• 1/2 teaspoon sugar

For the dough

• 175gr. sugar
• 2 large eggs
• 150gr. milk
• 80gr. butter or margarine
• 500gr. Robin Hood flour (sifted)
• 1/4 teaspoon salt
• Zest of 1/2 orange
• Zest of 1/2 lemon
• 1 vanilla
• 4 mastic crystals
• 7-8 seeds machlepi

• 1 egg to spread the brioches

METHOD

For the yeast

1. In a bowl add the water, the sugar and the yeast.
2. Stir to dissolve and add the sifted flour.
3. Mix well until it becomes a liquid yeast.
4. Cover and leave for 1hour in a warm place.

For the dough

1. In a saucepan add the milk and the sugar and heat for 1-2 minutes and stir until the sugar melts.
2. In another saucepan melt the butter.
3. In a mortar beat the machlepi and the mastic with 1/2 teaspoon sugar until they become powder.
4. In a large bowl add the milk, the eggs (slightly beaten), the zest (orange and lemon), the herbs, the yeast and knead adding flour gradually.
5. Next to you, you must have the saucepan with the butter and incorporate the yeast with a tablespoon gradually.
6. The dough should be soft, pliable, “chewy” and does not stick to hands.
7. Cover and place the bowl in a warm place for an hour to double.
8. After 1 hour knead lightly and let it rise again.
9. This process make it two more times and you must be precise in time to avoid rising too much the dough!
10. Knead lightly and divide the dough into two equal amounts.
11. Shape the buns in the shape you want, to lightly floured surface.
12. Place them on baking tray, which you cover with baking paper.
13. Preheat oven to 35oC and put in the brioches for 30 minutes.
14. Brush surface with the egg, which has been beaten lightly with 2 tablespoons water.
15. Bake at 170oC for about 40 minutes.

INGREDIENTS

• 1 glass vegetable oil
• 1 glass orange
• 1.5 glass sugar
• zest of 2 oranges (or you can use 1tbsp citrus zest)
• 1.5 kg all-purpose flour (approximately) sifted
• 20gr baking powder
• 4 vanilla flavor (powder)

METHOD

1. In a big bowl add the oil, the orange juice, the sugar, the vanilla flavor, the orange zest and stir to homogenize the ingredients.
2. Slowly add some flour and stir.
3. Add baking powder and continue stirring.
4. Continue to add flour and knead until the dough is soft and do not stick on hands.
5. Shape cookies into whatever shape you want.
6. Place them in baking paper and bake in preheated oven at 160oC-170oC for 15′-20′.

INGREDIENTS

• 4 eggs
• 100gr. dried apricots cut into small pieces
• 200gr. margarine at room temperature
• 280gr. self-raising flour
• 1 1/4 cup sugar
• 3/4 cup undiluted evaporated milk
• 1/2 cup tangerine juice
• 2-3 tablespoons mandarin liqueur (optional)
• 1 full teaspoon tangerine zest
• 1 full teaspoon of baking powder
• 1 vanilla

TANGERINE SAUCE INGREDIENTS

• 100gr. mandarin jam (or apricot jam)
• 50gr. milk cream

METHOD

Prepare the cake

1. In mixer beat the margarine and the sugar until fluffy.
2. Add one by one the eggs and vanilla and continue beating for 1 minute.
3. Add to the mixture 2-3 tablespoons of self-raising flour, liqueur and mandarin zest and stir with a spatula.
4. Mix baking powder with flour.
5. Add flour alternately with milk, stirring constantly with a spatula.
6. Add the apricots (which you have slightly passed from flour) and stir.
7. Pour the mixture into buttered and floured baking mold.
8. Preheat oven to 180oC and bake for 50 minutes.
9. Remove the baking mold and let the cake cool on a rack.

Prepare the sauce

1. Put the jam and milk cream in a saucepan to a boil for a minute and pour over the cake.

Of course, the cake is delicious without the sauce!

INGREDIENTS

• 10 bergamot
• 1kgr sugar
• 1-1.5 cup water
• 1 teaspoon lemon juice

METHOD

1. Scratch the bergamot to remove the shiny part of the peel.
2. Carve them along in 3-4 pieces and remove the peel.
3. Wrap each peel into a roll.
4. Take a relatively thick needle and thread and pass all rolls of the thread to keep their shape.
5. Place in a pot, cover with water and boil for 2′-3′.
6. Remove the bergamot from the pot.
7. Add clean water in the pot to boil and then place in the bergamot to other 2′-3′ (continue this step until bitter taste removes).
8. Remove the bergamot from the pot and leave bergamot in a colander for about 2 hours until removes all the liquids from the boiling.
9. Remove the thread from the pergamots.
10. In a saucepan put the sugar and the water and boil the mixture for 5 minutes.
11. Add the bergamot and continue boiling until the syrup thickens.
12. Shortly before the end add the lemon juice.
13. Place it in jars, let it cool to room temperature and then keep it in the refrigerator for longer time.

INGREDIENTS

• 300gr sheet kataifi pastry
• 100gr melted butter

INGREDIENTS FOR CREAM

• 4 eggs
• 4 cups hot milk
• 1/2 cup sugar
• 1/2 cup fine semolina
• vanilla flavor

INGREDIENTS FOR THE SYRUP

• 1.5 cups sugar
• 1 cup water
• few drops of lemon

METHOD

1. In a bowl, add sugar, vanilla flavor, slowly add the hot milk and beat with mixer.
2. Add the mixture to a saucepan in a medium heat, add the semolina and stir until the mixture thickens.
3. Remove from heat and stir about 5 minutes to cool a little bit the cream.
4. Cover the cream with plastic film (to touch the surface of the cream – to do no skin) and let it cool.
5. Dilute the kataifi well, add melted butter and diluted again.
6. Spread the half kataifi in a pan (30cm).
7. Add the cold cream and cover the top with the remaining kataifi.
8. Grease with a little melted butter over the surface and “mark” the pieces by cutting gently.
9. Bake at 180oC for 30′-40′ until golden brown.
10. Just before removing from the oven, boil the ingredients for the syrup for about 2′-3′.
11. Remove the pan from the oven, cut well the pieces that you have “marked” before baking and add the syrup as long as they are both hot.
12. Leave it for about 1hour to absorb the syrup and then serve.

INGREDIENTS

• 2 egg whites
• 100gr-120gr icing sugar

• pomegranate sauce for decoration

METHOD

1. Beat the egg whites until they become a firm meringue.
2. Slowly add sugar and continue beating.
3. In a piping bag, add some of the mixture.
4. In a pan add baking paper and form “nests” with the piping bag (try to make a hole in the middle with a layer of mixture at the bottom).
5. Preheat oven at 80oC and bake for 2 hours until dry.
6. When they are ready remove from the oven and let stand for 30 minutes.
7. Then add in the “nest” pomegranate sauce and serve.

INGREDIENTS

• 2 green apples
• 2 red apples
• 100gr. all-purpose flour (sifted)
• 30gr. sugar
• 2 tablespoons olive oil
• 2 tablespoons rum or liqueur
• 2 tablespoons water
• 2 eggs
• 1 vanilla
• 1 lemon juice and some zest
• Oil for frying
• Icing sugar for dusting
• Cinnamon powder (optional)

METHOD

1. Peel apples, remove seeds, cut into medium-thick horizontal slices and place in a bowl with water and lemon juice for 5 minutes.
2. Stir with cooking wire the flour with egg yolks, vanilla, olive oil, rum, lemon zest and sugar.
3. Add the water.
4. Beat the egg whites to stiff meringue.
5. Mix gently with a spatula the meringue to the mixture.
6. Drain the apples and wipe with paper.
7. Dip apples in batter, fry in hot oil on both sides until getting gold!
8. Garnish with Icing sugar and cinnamon.