εύκολη κρέμα στον φούρνο

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υλικά για 3 μικρά ramekins:

1 κουτί ζαχαρούχο γάλα
2 κρόκους αυγού
1 κούπα τσαγιού γάλα (όχι light)
 1 κ.σ. αλατισμένο βούτυρο ή μαργαρίνη
1 πρέζα θαλασσινό χοντρό αλάτι

1. Σε κατσαρολάκι ζεσταίνουμε το ζαχαρούχο μέχρι να πάρει 1-2 βράσεις και αρχίσει να πήζει ανακατεύοντας συνέχεια με ένα σύρμα και ρίχνουμε το αλάτι.
2. Κατεβάζουμε από το μάτι της κουζίνας ανακατεύοντας μέχρι λιγάκι να πέσει η θερμοκρασία και προσθέτουμε τους 2 κρόκους συνεχίζοντας το ανακάτεμα.
3. Προσθέτουμε το βούτυρο και ενσωματώνουμε στο μείγμα.
4. Προσθέτουμε το γάλα και ανακατεύουμε καλά.
5. Ρίχνουμε το μείγμα σε 3 μικρά pyrex μπολάκια.
6. Τοποθετούμε τα μπολάκια σε ένα μεγαλύτερο pyrex στο οποίο έχουμε βάλει ζεστό νερο τόσο ώστε να καλύπτει εξωτερικά μέχρι την μέση των μπολ.
7. Βάζουμε το pyrex με τα μπολάκια σε προθερμασμένο φούρνο και ψήνουμε για περίπου 30-40 λεπτά σε μέτριο φούρνο μέχρι να ροδοκοκκινίσει η επιφάνεια της κρέμας.

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milk and cookies

homemade strawberry ice-cream

chocolate pop-corn

wholegrain crackers

my food photos

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wholegrain crackers

wholegrain cereal with cherries and strawberries in yoghurt

homemade wholegrain pumpkin pie with fyllo 

chocolate chunky cookies with tahini

greek style pumpkin pie rolls with phyllo

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This is a pie i made yesterday. I know it is not a pumpkin season, but i had to clean my freezer, so i found some packets of cooked pumpkin saved since Xmas. I had phyllo in my fridge and all the other ingredients i had in my mind that would be needed to create a pumpkin pie. So, i can say now that this new experiment was a complete success. 

Try for yourself and tell me what you think! 

These rolls are light with delicate flavor and you can have them as a snack or as a meal anytime.

1 packet of phyllo country style
5 cups of cooked in a non-stick pot pumpkin squares (with a pinch of salt and fresh pepper)
1 egg
5 tbsp greek yoghurt for tzatziki (strained) 2% fat
200 gr feta cheese with less fat (or full fat according to taste, i used feta light)
some melted butter or margarine

grease a big oven pan and preheat oven to 180 C.
in a big bowl add the cooked pumpkin pieces, the egg, feta, and yoghurt with salt and freshly ground pepper.
take 1 phyllo, brush it well with melted butter and put about 3 tbsp of filling and put it in alongside on the smaller length of phyllo.
start rolling till the other side so you form a pipe like tube with filling.
continue the same rolling with the other phylla making sure to brush with the butter the areas that are not greased, placing the the one next to the other.
when all the phylla are rolled and ready brush them with melted butter and put them in the oven.
bake for an hour or so, or till the rolls are golden brown.

enjoy!

homemade caramel pop corn with chocolate

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1 cop of corn kernels
2-3 tbsp sugar granulated
2 tbsp olive oil
3-4 tbsp shaved chocolate milk and dark (or chopped thinly)
some butter (about 1 tbsp, optional)

1. In a large saucepan, add the oil, 1 tbsp of sugar and popping corn. Turn the heat to medium, cover the pot with a lid left slightly ajar, and shake once or twice.

2. The corn kernels will begin to pop within a minute or two. Once the popping slows to an almost stop, remove the pot from the heat.

3. Sprinkle them with the rest of the sugar adding little by little, while they are very hot, tossing them constantly, so the sugar gets caramelized. (at that point you can add the butter)

4. Sprinkle them with the chocolate bits, ensuring that they are all covered well by mixing them all together.

homemade pop corn (salty)

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for 2

1 cup kernels of corn
1 tbsp olive oil (or corn oil, sunflower oil)
salt to taste

Add the oil, salt and popping corn to the pot. Place the pot over medium heat.
Give the pot a little shake to make sure all of the kernels are coated with oil, and then put a lid on the pot, leaving it slightly ajar so that steam can escape.
Once the popping has slowed to an almost stop (about 5 minutes), turn off the heat. 
Add more butter or salt, if preferred.

whole wheat chocolate chip cocoa tahini cookies

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i made these cookies for the first time for my students and they were quite a hit! they didn't leave a crumble...after some days time we were about to have a goodbye party in the private foreign language school i teach and i was asked to make them again. again, everyone was asking me for the recipe, so i thought i should post it here. there you go:

milk and cookies

for about 50 chunky cookies

500 gr whole wheat flour
300 gr unsalted butter
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
3 large eggs
1 cup slivered almonds (optional)
150 gr milk chocolate
150 gr dark chocolate
200 gr cocoa tahini
3-4 tbsp cocoa powder

preheat oven to 170  C

chop chocolate into chunks.
cream together butter and sugar.
add cocoa tahini.
add baking soda, salt, half the flour and mix well.
add eggs, cocoa powder and vanilla.
add the rest of the flour.
you may need to add some extra flour so the dough is either too sticky nor too hard.
stir in the chocolate chunks.
make balls with your hands and then flatten them a little and put them in a greased flat pan, trying to space them out well because they spread a little while baking.
bake for about 20 minutes.

enjoy!

whole grain salty crackers with a hint of garlic

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this is a great recipe i have found browsing cooking sites and today i thought to myself that it was high time to taste them.
they are quite easy, although you have to roll them paper thin so they become crispy and nice.
the recipe called for regular flour but since i prefer whole grain i thought i'd try them the second way.
they are a great party snack, especially accompanied with a nice dip of your choice, or maybe just have them in your kitchen when you crave for something to nibble on.
i have used my pasta maker to roll them thin, i found it less messy and time saving.
if you have a pasta maker, just use the lasagne side and start passing it through the rollers from thick rolling it thin, going from number 9 to number 1 and you are done.
then you place the thin dough on a baking paper or a greased tin, cut them with the pizza cutter and bake them for 10' and you are all set.

there you go:

Salty crackers
2 cups flour (whole grain)
1 tblsp sugar
1 tblsp salt
2 tblsp butter (i used the one with the yoghurt in it)
2/3 cups milk (i used evaporated diluted with water 50-50)
freshly ground pepper (optional)
some sesame seeds

1. preheat oven to 425F (180C).
2. in a large bowl combine flour, sugar, salt, sesame (and the pepper). add butter and start rubbing it with your fingers working it into the flour till they become one, and there are no butter lumps in the flour.
3. stir in milk. continue to knead.
4. divide the dough ball in half and then these 2 halves in another 2. (so you end up with 4 balls).
5. roll each ball thin with the rolling pin on a floured surface, or use the pasta maker as described above.
6. transfer paper thin dough to a greased pan and cut in pieces with the pizza cutter. (you can cut them small 3cm X 3cm or larger like 5-6 cm X 5-6, depends on you)
7. bake for 10 minutes. since they are whole grain and already brownish i can't quite say: bake them till golden brown :)

now you might ask: where is the garlic part? well, i always have a garlic oil (which is a small bottle with olive oil where i cut some garlic cloves in and it gets the right scent when i want a hint of garlic to my dishes)
so before i put the crackers to the oven i slightly brush them with some drops of this garlic oil, if you are not a garlic fan you can always skip this step.

enjoy!

Quick And Easy Peach Cobbler

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I think it's the best recipe i have ever tried...the juices of the can mix with the other ingredients and they form a devine cream between the peaches (and the banana slices-i used peach and banana, it gave a superb additional flavor) and a delicious crust on the top...

TOTALLY recommend it! Just try it...

If you don't particularly like peaches you can substitute this fruit with maybe apples, cherries or blueberries.

Things You'll Need:

1 stick of butter

1 cup of flour

1 cup of sugar

1 teaspoon baking powder

1 cup of milk

1 teaspoon lemon juice

1 teaspoon of cinnamon

3 tablespoons sugar

1 large can of sliced peaches

Step 1
preheat oven at 350

First, you would need to melt butter in the 9 inch square baking pan.

Step 2

Second, mix together flour, sugar, baking powder, milk, and lemon juice in a large bowl until smooth.

Step 3

Next, you will pour the mixture into 9 inch baking pan, distribute evenly. DO NOT MIX!

Step 4

peach cobbler before oven

Wipe off can, open and pour entire can of sliced Peaches over mixture evenly.

OPTIONAL: sprinkle 1 teaspoon cinnamon and 3 tablespoons of sugar over Peaches.

Step 5

Bake 30 to 45 minutes at 350 or until crunchy and golden brown on top.

Step 6

Remove from oven when done and let cool.

Now, it's time to sink your teeth into a very tasty, mouth-watering peach cobbler!!!

Step 7

Serve and enjoy. Yum-yum!!!

Read more: http://www.bukisa.com/articles/316934_how-to-make-a-quick-and-easy-yum-yum-peach-cobbler#ixzz1LhXBPZGk

Homemade Twix Candy Bar Recipe 2

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SHORTBREAD:

• 1 cup (2 sticks) (227 grams) unsalted butter, room temperature
• 3/4 cup (85 grams) powdered sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups (250 grams) all purpose flour
• 1/2 teaspoon salt
• baking sheet

CARAMEL FILLING:

• 3 - 5.5 ounce bags (15.5 ounces total) soft caramels (or make your own)
• 2 tablespoons milk or cream
• dash salt (opt)

CHOCOLATE TOPPING:

• 12 ounces (240 grams) milk chocolate, cut into pieces
• 1 teaspoon non-hydrogenated vegetable shortening if needed to make the chocolate softer for dipping

Preheat oven to 300^oF (150C) and place rack in center of oven.

With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.

Add egg and beat until combined.

Beat in the vanilla extract.

Add the flour and salt and beat until the dough just comes together.

Refrigerate the dough until firm.

Roll out the dough or press onto a baking sheet lined with parchment paper.

Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.

Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty (3-4minutes)

If you're using homemade caramels, you can reduce the amount of milk and microwave time.

If you are using hard caramels, increase the milk.

Pour caramel over the baked cookie.

Once the caramel has set, cut into whatever size pieces you desire.

For best results, chill them in the freezer to firm up before dipping.

Temper your chocolate using this tutorial as a guide.

Add a teaspoon of shortening or butter to help make the chocolate thinner for dipping as needed.

Dip the bars in the tempered chocolate and place on waxed or parchment paper to set.

Do not attempt to move your Twix bars before they are set or they're liable to come apart.

Once they've set, you're ready to share and enjoy!  For best results, store in the fridge.

http://www.instructables.com/id/Homemade-Twix-Candy-Bar-Recipe/step2/Making-the-shortbread/