Τρίτη 12 Ιουνίου 2012

Stuffed Courgettes with egg-lemon sauce


Stuffed Courgettes

(in egg and lemon sauce)


By Christine Maragoula
E’ Class

Ingredients

(for 4 people)
500 grams minced beef
8 courgettes
½ cup of rice
1 onion, finely chopped
½ cup of olive oil
1 tablespoon vinegar
2 teaspoons salt, 1 teaspoon pepper
1 egg
1 lemon

Method

In a bowl mix together the minced beef, the onion, the rice, 1 teaspoon of salt and ½ teaspoon of pepper, 4 tablespoons of olive oil and the vinegar. Then we take the courgettes, cut both ends and scoop out the soft flesh from the middle, forming a small tube. Stuff the courgettes with the meat and rice mixture, and put them in a cooking pot. We fill half the cooking pot with water, add the rest of the salt, the pepper and the olive oil. Bring to the boil, and let it simmer for about 45 minutes. When it is ready, we whisk the white of an egg in a bowl until it stiffens, we add the egg yolk and the juice of one lemon and keep on whisking for a while. We add a few tablespoons of the warm broth from the cooking pot and then quickly we pour the egg-lemon mixture in the pot. We shake the pot so that the lemon-egg sauce mixes well with the broth and our dish is ready. 

Deep Fried Courgette Flowers (Frittata)


Deep fried courgette flowers

(with cheese and bacon)

By Nefeli Nefrou
B’ Class

Ingredients

About 15 flowers of courgettes
300 grams white cheese
200 grams cheese Edam and Gouda
1 egg
½ glass of milk
3 slices bacon
200 grams self raising flower
1 cup of water

Method

Cut off the stamens of the flowers and wash them. Leave them in a drainer. In a bowl grate the cheese, put the Edam, add the Gouda, the glass of milk and the slices of the chopped bacon. In a dish whisk an egg and add it to the mixture. With the mixture fill one by one the flowers of courgettes. Make a batter with the raising flour and the water. In a frying pan put enough olive oil, dip the flowers in the batter and then fry them. After that, put it in a dish and sprinkle them with grated cheese.
Good luck and good appetite!

Pastitsio


Pastitsio (Macaroni Bolognese Gratin)

By Chris Safakas
C’ Class

Ingredients

A pack of macaroni no2 or penne
A kilo of minced meat
3 eggs
1 tablespoon tomato paste
Gouda cheese grated
1 onion
1 teaspoon of oregano, some pepper, some salt
some parsley chopped
some cloves, 2 cinnamon sticks
For the béchamel sauce:
4 tablespoons of olive oil, 4 tablespoons of flour, 1 egg, 1 nutmeg,1 lit of milk

Method

In a cooking pot put some oil, the grated onion and the minced meat. Let it get a little brown and after that, pour the tomato paste, the cinnamon sticks, the pepper, the salt, the cloves and some water. Let it simmer in low heat for about an hour. Take it off the heat and in a separate cooking pot boil the spaghetti in salted water for ten minutes. Drain them and put them in a bowl. Add the grated cheese, 2 eggs, some milk and pepper.
In a baking tray, put a layer of the macaroni mixture, then the Bolognese sauce and another layer of macaroni. On top we add a layer of béchamel sauce, sprinkle with cheese and put in the oven at 200C for about 45 minutes. Let it cool down for a while and cut in square pieces. Serve warm.
Béchamel sauce:  In a sauce pan on a low heat put 4 tablespoons of olive oil and 4 tablespoons of flour. Stir for 2-3 minutes and add 1 lit of warm milk. Keep on stirring until it becomes a smooth cream. Take it off the heat and add 1 whisked egg, some salt, pepper and some ground nutmeg. Pour immediately over the baking tray.

Pecan Pie with Vanilla icecream


Pecan Pie with Vanilla Ice Cream

By Lidia Nefrou
B’ Class

Ingredients

20 eggs
400 grams sugar
300 grams flour
200 grams honey
200 grams chopped pecans or walnuts
200 grams cocoa
For the syrup: 1 Kilo of sugar, 1 lit water, 150 grams glucose, 2 slices of lemon, 1 tube vanilla powder.

Method

We separate the whites from the egg yolks. We whisk in the mixer bowl the egg whites with the sugar for about 20 minutes. In another bowl we mix the flour, the cocoa, the honey, the walnuts and the egg yolks. We mix carefully the two mixtures. We butter a baking tray and pour in the mixture. We bake at 200C for about 30 minutes. We let the pie cool down in the tray.
We boil the syrup for 25 minutes. We pour the warm syrup over the cold pie. We can decorate with whipped cream and walnuts. We serve with vanilla ice cream.
Good Luck!

Walnut Pie


Walnut Pie

By Alexandra Migdou
B’ Class

Ingredients

6 eggs
1 packet (250 grams) of butter
1 cup of flour
1 cup of finely chopped walnuts
1 cup of sugar
2 teaspoons of baking powder
1 espresso cup of brandy
½ tablespoon of cocoa
1 ½ cup of dry breadcrumbs
For the syrup: 2 ½ cups of sugar, 2 cups of water

Method

Whisk the sugar with the butter. Add the eggs. Add the breadcrumbs. Add the walnuts. Add the flour. Add the baking powder. Add the cocoa. Add the brandy. Mix them all together. Bake at 180C for one hour. Let it cool down. Cut in square pieces. Boil the syrup for 5 minutes. Pour the hot syrup carefully over the cool pie. Decorate with icing sugar and cinnamon sticks.

Cuttlefish with small pasta


Cuttlefish with small Pasta

By Nasia Nakou
B’ Class
Ingredients
2 cuttlefish
1 packet of small pasta (such as orzo or short macaroni)
2 chopped carrots
2 chopped onions
2 big tomatoes, in small cubes
½ cup of olive oil
salt, pepper

Method

We clean carefully the cuttlefish, wash them and cut them in pieces. In a big saucepan we put the oil and the onions on a moderate heat. When they become golden, we add the tomatoes, the cuttlefish and we mix until they become a nice sauce. We add the carrots, salt and pepper, and enough water so as to avoid sticking on the bottom of the sauce pan. We cover with a lid and let it simmer for about an hour. We stir occasionally. When the cuttlefish is soft enough, we add the pasta and some water. We keep on stirring until the pasta is cooked.
Our dish is ready now and it smells delicious!

Sweet Milk Pie


Sweet Milk Pie

By Nick Tsirkas
A’ Class          

Ingredients

1 lit milk
1 tall glass fine semolina flour
1 tall glass of sugar
½ teaspoon baking powder
1 vanilla tube
4 eggs
1 packet of fyllo pastry or puff pastry

Method

Put the milk and the semolina flour in a deep pan on low heat and stir until it thickens. We take it off the heat, add the sugar, the baking powder and the vanilla and stir again. Let it cool down for a while and then add the eggs lightly whipped. Stir again and the filling for the pie is ready. We spread some olive oil or melted butter on a baking tin and cover with two layers of fyllo pastry or one of puff pastry, up to the rim.
Pour in the mixture and cover with fyllo pastry again. Drizzle the surface with some olive oil or melted butter and bake in a preheated oven at 180C for 45 minutes. Cut in square pieces and if you like it you can dust the surface with some icing sugar and cinnamon powder.

Cake with Cream and Cherries


Cake with cream and cherries

By Efthimia Katsarou
A’ Class

Ingredients

1 tall glass of olive oil
1 tall glass of milk
1 tall glass of sugar
1 tall glass of self-raising flour
4 eggs
zest of an orange
a packet of cream topping, and extra milk (or 250 ml fresh whipped cream with 1 tablespoon of icing sugar)
some fresh cherries

Method

Prepare the whipped cream topping according to the instructions on the package or whip the fresh cream with the icing sugar until it forms stiff peaks. Put it in the fridge.
In a bowl put all the liquid ingredients and the orange zest and mix them until the sugar dissolves. Then add the flour in small quantities. Pour the mixture in a cake mould and bake in a preheated oven at 200C for 45 minutes. When it is ready, let it cool down and decorate with the whipped cream and the cherries.

Orange Cake with Chocolate coating


Orange Cake with Chocolate coating

By Christine and Mary Theodoropoulou
A’ Class

Ingredients

250 grams of butter or margarine in room temperature
500 grams self-raising flour
3 eggs
2 vanilla tubes
2 cups of sugar
1 cup orange juice
zest of one orange
For the coating
2 bars (200 grams) dark chocolate
some milk
5-6 fresh cherries

Method

In a bowl put the butter, the sugar, the vanilla and the orange zest and whisk for 10 minutes with a hand mixer.
Then add the eggs and whisk again until light and frothy. Slowly pour in the orange juice and continue to whisk. Finally add the flour in small quantities each time. Spread a cake tin with butter and pour in the mixture. Bake in a preheated oven at 200C for 50 minutes. In a saucepan melt the chocolate with some milk on low heat and when the cake is ready cover with the chocolate and garnish with cherries.

Παρασκευή 8 Ιουνίου 2012

Double Walnut cake


Double Walnut Cake with Cream

By Anna Nakou
B’ Class
Ingredients
20 eggs
20 tablespoons of semolina flour
10 tablespoons ground walnuts
1 tablespoon cinnamon powder
a pinch of clove powder
for the syrup
5 glasses of water
4 glasses of sugar
Extra 250 grams of cream for the topping.

Method
Take 10 eggs and separate the egg yolks from the whites. Whisk the egg yolks with 10 tablespoons of sugar. Whisk separately the egg whites until they are a stiff meringue. Mix gently the egg yolks with the meringue, add little by little 10 tablespoons of semolina flour, the walnuts, the cinnamon and clove powder. Oil lightly a baking tray, pour in the mixture and bake in a pre-heated oven at 180oC for about 30 minutes.
Repeat the procedure with the remaining 10 eggs, 10 tablespoons of sugar and 10 tablespoon of semolina. Quickly take the baking tray out of the oven, pour over the new mixture and put back into the oven. Let it bake for another 30 minutes. Take it off the oven and let it cool down while you prepare the syrup.
Boil the water and the sugar for 5 minutes to make the syrup and drizzle over the cake. Cover the top with whipped cream and decorate with sour cherries.

Cherry Cheesecake


Cherry Cheese Cake

By Petros Agrogiannis
C’ Class

Ingredients

1 small tin condensed milk (200 gr)
1 cup of yogurt (200 gr)
1 packet of cherry gello diluted in 1 glass of water
150 grams cream cheese
150 grams butter
1 packet of biscuits
1 small tin of cherries in natural syrup (or a jar of cherry jam dissolved in some water)

Method

We smash the biscuits and mix them with butter so that we can make the base of the cheesecake. We whisk the milk, the cheese and the yogurt and then we add the gello. We spread this cream on top of the cheesecake base and put it in the fridge for 1 hour. We blend the cherries with the syrup in our liquidizer or dissolve the cherry jam in some hot water. We add a tablespoon of flour and cook on low heat for 5 minutes. We let it cool down and we pour it over the cheesecake.

Chicken with Cream sauce


Chicken with cream sauce

By Christine Mimigianni
ECCE Class

Ingredients

1 chicken breast (cleaned and chopped in small pieces)
2 peppers (cut in small stripes)
1 onion (cut in slices)
Salt
Pepper
½   glass of white wine
A tablespoon of mustard sauce
250 grams single cream
½ kilo rice for pilaf
250 grams grated gruyere cheese

Method

First of all we put salt and pepper in the chicken. We put it in the frying pan with peppers and onions. Just let them get brown for a few minutes. Add the mustard in the wine and put it in the pan with the chicken. Then we add 2 cups of water and let it simmer for about 20 minutes. After that, we add the cream and when the sauce thickens we switch it off. We boil the rice in a cooking pot and drain it. Then, drizzle the rice with a little melted butter and we serve it with the chicken and some grated gruyere on top. Finally, a delicious treat is ready on your plate.

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