Easy
wine cake
250
gr coarse semolina
250
gr ground walnuts
250
gr sugar
˝
l white wine
1
spoonful flour
1
teaspoon baking soda
pinch
of grated nutmeg
4
spoons oil
100
– 150 gr unsweetened chocolate (no milk ingredients, read the labels!)
50-70
gr margarine
Place
the semolina, walnuts, sugar, white wine, flour, oil, baking soda and nutmeg in
a dish and let stand for about half an hour. Pour into a baking dish greased
with oil and bake for 45 minutes on medium. When the cake cools, make chocolate
icing by melting the chocolate with the margarine and spreading it over the
cake.
Orange
bonbons
4
large oranges (with thick skin)
150
gr almonds, ground
150
gr sugar
1
peeled and grated apple
Wash
the oranges thoroughly, remove peels, cover the peels with water and bring to
boil. As soon as water boils, discard water, pour in fresh water and bring to a
boil again. Repeat 10-12 times, until peel is very soft. Drain and puree. When
cool, blend in the other ingredients to make a thick paste. Form little balls
out of the mixture, coat each in sugar and place them in small paper party cups.
Keep in a cool place and serve the following day.
Sour
cherry strudel
16
sheets phyllo pastry
2
cans or jars pitted sour cherries
1
cup ground walnuts, ground pecans or breadcrumbs
3-4
spoons sugar
oil
Drain
the cherries well and mix with the ground walnuts/pecans/breadcrumbs. Place 4
sheets phyllo pastry one on top of the other,
brush each one with oil. On the last sheet place a quarter of the cherry
mixture. Roll tightly, securing the ends. Brush each roll with oil. Place in
baking dish and bake at medium temperature for about 40 minutes, or until pastry
is golden brown. Before serving, cut each roll into squares and sprinkle
generously with icing sugar.
Apple
strudel
16
sheets phyllo pastry
6
sour apples (“granny smith” are great for this recipe)
juice
of half a lemon
1
cup ground walnuts or pecans, or breadcrumbs
˝
cup raisins (if hard, soak in water for ˝ hour)
3-5
spoonfuls sugar
oil
Peel
and grate the apples, drain and sprinkle immediately with lemon juice to prevent
oxidation. Mix in the walnuts/pecans/breadcrumbs and raisins. Place 4 phyllo
sheets one on top of the other, brushing each one with oil. On the top sheet
place a quarter of the apple mixture and roll tightly, securing the ends. Brush
each roll with oil. Place in a baking dish and bake at medium temperature for 40
minutes, or until pastry is golden-brown.
Baklava
˝
kg phyllo pastry
˝
kg sugar
juice
of half a lemon (optional)
400-500
gr ground walnuts
200
gr raisins (if dry and hard, soak in water for ˝ hour)
˝
l oil
1
teabag (black tea)
For
the syrup, melt one spoon of sugar in a saucepan until brown. Add ˝ l water and
˝ sugar (juice of ˝ lemon is optional). Bring the mixture to a boil. Take off
the stove and place teabag in syrup for 5 minutes. Discard. Set aside to cool.
Brush
the bottom and sides of a square baking dish with oil, place 2 sheets phyllo
pastry and brush upper sheet with oil. Sprinkle walnuts and raisins evenly.
repeat until all sheets are used up. The last two sheets should be well-oiled
and sprinkled with water. Cut the baklava into squares halfway (i.e. not to the
bottom of the dish). Pour oil into the cuts and bake at a low to medium
temperature for 30-40 minutes. When the pastry turns golden brown, pour cold
syrup over it, cover with aluminum foil and set aside to cool.
3
cups flour
1
spoon sugar
pinch
of salt
3
teaspoons baking powder
vanilla
sugar
oil
Combine
flour with mineral water, sugar, vanilla sugar, baking powder and salt and blend
using a hand mixer until a thin batter is obtained. Add 1 spoon oil and mix some
more. Brush the bottom of a Teflon pan with oil and add about one serving spoon
(or less, depending on the size of the pan) of the batter. When one side of the
crepe is done, turn over and fry the other side. Set crepe aside and brush pan
with oil every time before frying a new crepe. When all crepes are done, spread marmalade
on them and roll, or with grated apples and cinnamon, or fresh diced fruit.
Sprinkle with icing sugar before serving.
6
large cooking apples
500
gr sugar
1
packet vanilla sugar
˝
l water
juice
of half a lemon
for
the filling:
150
gr sugar
100
gr chopped walnuts
50
gr ground almonds
6
maraschino cherries
1
packet vanilla sugar
5
bananas, pureed
1
lemon
Wash,
peel and core apples and place in boiling water with sugar, vanilla sugar and
lemon juice. Cook for about 10 minutes. They should still be firm after cooking.
Drain and set aside. Reserve liquid. Add sugar to liquid and make a heavy syrup.
For the filling, combine sugar, vanilla sugar, walnuts,
almonds, the grated peel of one lemon and pureed bananas. Mix well stuff the
apples with the filling and pour syrup over them. Garnish with some of the
pureed banana and a maraschino cherry.