Rocks 'n Rolls, Part 2

So, here comes today the second recipe for "roxakia" but I like to call them rolls, as you can see from their shape. Let's Roll then.

We need
For the dough
- 1 tall glass of sunflower oil
- 1 tall glass of  tepid milk
- 2 eggs
- 3 tsp cocoa powder
- 1 sachet (20 gr) baking powder
- 1 sachet dry yeast
- 1 kgr plain flour
For the syrup
- 1 kgr of sugar
- 4 glasses of water
- the zest and juice of 1 orange
(Let them simmer for 4-5 minutes.)

Disolve the yeast in the milk, add the sunflower oil and the eggs and mix. Take half a glass of this liquid mixture and keep aside. Add flour to rest of the mixture, as much as you need so as to form a medium hard dough. Divide it into three parts and roll out three thick fillos. Put a sheet of grease paper between them and keep aside.
Go back to the liquid mixture that you kept aside. Mix in the cocoa powder, then add flour and make a second dough. Divide again in three parts and roll out three fillos. Now, put every cocoa fillo on top of each white fillo. Roll them together, forming three loaves. Cut them into discs of 1cm in diametre and bake them in a preheated oven of 180 C until they have a nice light brown colour. As soon as they come out of the oven we dip them in the COLD syrup and let them absorb it.

If you want two more different versions (however in greek) visit my friend Helena at http://syntageskardias.blogspot.gr/2008/12/blog-post_05.html.

Good Luck.

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.

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.

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 180^oC 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.

"Ravani Cake"

“Ravani Cake”

(Cake with lemon syrup)

By Angela Beretti

E’ Class

 Ingredients:

1 cup of fine semolina flour

1 cup of self-raising flour (farina)

6 eggs

1 cup of sugar

4 tablespoons of milk

3 tubes of vanilla powder (or 1 teaspoon extract)

a pinch of salt

for the syrup:

2¹/2 cups of sugar

4 tablespoons fresh butter

2 tablespoons of lemon juice

1 teaspoon of lemon zest

Butter a baking tray of 30cm in diameter and set it aside. Preheat the oven at 175̊C. Put the eggs and the sugar in your mixer bowl and whisk them for 10 minutes, or until white and fluffy. Keep on mixing and pour in slowly the milk, then the self-raising flour and finally the semolina flour, the vanilla and the salt. Pour the mixture in the baking tray and immediately put it in the oven. Let it bake for about 45 minutes or until it forms a golden surface, then check with a knife if it is ready. 

Take it out of the oven and cut it in diamond-shaped pieces. Let it cool in the tray. Meanwhile, prepare the syrup. In a saucepan, boil the sugar and the water for about 5 minutes. Add the butter, the lemon juice and the zest, and while it is still hot, drizzle the cake carefully in small doses with a tablespoon. Let it cool down completely and absorb the syrup. 

The “Ravani” cake is ready to eat!

Muffins with Chocolate praline

Muffins with chocolate praline

by Dimitra Pappa

A’ Class

 Ingredients:

4 eggs

2 glasses (500 ml) milk

2 glasses (500 gr) sugar

500 gr self-raising flour (farina)

4 small tubes of vanilla powder (or 1 tsp vanilla extract)

1 cup (250 gr) butter

cinnamon powder

for the decoration:

readymade chocolate praline (such as nutella or merenda)

icing sugar

Put half the butter in a saucepan and let it melt in low heat. Put the melted butter in your mixer bowl, add the sugar, the eggs and the flour and whisk them for three minutes. Add the milk and the vanilla and whisk for three more minutes. Butter a tin baking tray for muffins, pour in the mixture and sprinkle with cinnamon powder. Put the tin in a pre-heated oven, at 180C, for an hour. Put the muffins on a clean surface and let them cool down. Cut them in half, open like a sandwich, spread the chocolate praline inside and close them again. Sprinkle with icing sugar on top and serve on a nice plate.