Ingredients: 1 1/2 cup flour  1/2 cup cocoa  1 1/2 tsp Baking Powder  1/2 teaspoon baking soda  2/3 cup sugar  3 tablespoons butter, softened  2 eggs  1/2 teaspoon almond flavoring  1/2 cup coarsely chopped almonds

Ingredients: 1 1/2 cup flour 1/2 cup cocoa 1 1/2 tsp Baking Powder 1/2 teaspoon baking soda 2/3 cup sugar 3 tablespoons butter, softened 2 eggs 1/2 teaspoon almond flavoring 1/2 cup coarsely chopped almonds

Ingredients: 6 eggs, preferably organic  tea 2 cups fresh milk  tea 2 cups evaporated milk  2 sprigs fresh vanilla  zest of one orange  half cup sugar  5 tablespoons water

Ingredients: 6 eggs, preferably organic tea 2 cups fresh milk tea 2 cups evaporated milk 2 sprigs fresh vanilla zest of one orange half cup sugar 5 tablespoons water

For years I was hoping for this explosion of high-end pastry shops in my hometown! Here’s my list of the Top 10 Best Pastry Shops in Athens, complete with suggestions of great picks. That’s not to say fine pastries don’t exist elsewhere, but why not treat yourself to the best?

For years I was hoping for this explosion of high-end pastry shops in my hometown! Here’s my list of the Top 10 Best Pastry Shops in Athens, complete with suggestions of great picks. That’s not to say fine pastries don’t exist elsewhere, but why not treat yourself to the best?

Ingredients: 500 gr thick macaroni 1 kg minced meat 180 g grated kefalo or Parmesan cheese 100 g  oil or margarine 110 g  of white wine 1 medium sized chopped onion 500 g  ripe tomatoes 1 portion bechamel sauce salt, white pepper

Ingredients: 500 gr thick macaroni 1 kg minced meat 180 g grated kefalo or Parmesan cheese 100 g oil or margarine 110 g of white wine 1 medium sized chopped onion 500 g ripe tomatoes 1 portion bechamel sauce salt, white pepper

Ingredients: 500 ml of fresh milk 40 gr of sugar 2 sheets of gelatine 1 sachet or ampoule of powdered vanilla fruits of your choice, cut into cubes

Ingredients: 500 ml of fresh milk 40 gr of sugar 2 sheets of gelatine 1 sachet or ampoule of powdered vanilla fruits of your choice, cut into cubes

Ingredients:  2 cups. semolina  1 1/2 cups. flour  1 cup. sugar  1 cup. Vitam  5 eggs  2 vanilla  zest of 1 lemon  2 teaspoon Baking Powder  one teaspoon soda syrup 3 1/2 cups. sugar 3 cups. water peel of an orange

Ingredients: 2 cups. semolina 1 1/2 cups. flour 1 cup. sugar 1 cup. Vitam 5 eggs 2 vanilla zest of 1 lemon 2 teaspoon Baking Powder one teaspoon soda syrup 3 1/2 cups. sugar 3 cups. water peel of an orange

Ingredients:  ½ cup (125 ml) olive oil  2 ½ cups lentils moderate size  6.5 cups water  1 medium onion, chopped  2 cloves garlic, chopped  1 large carrot sliced  ​​2 bay leaves  1 tablespoon balsamic type vinegar or red wine vinegar strong taste  salt and pepper

Ingredients: ½ cup (125 ml) olive oil 2 ½ cups lentils moderate size 6.5 cups water 1 medium onion, chopped 2 cloves garlic, chopped 1 large carrot sliced ​​2 bay leaves 1 tablespoon balsamic type vinegar or red wine vinegar strong taste salt and pepper

Ingredients:  For the cake 125 g. butter, softened to room temperature  6 egg whites, organic  125 g. sugar + 1 tsp. tablespoons extra  140g. raising flour alone, sifted  1 tsp. Fresh cinnamon powder  125 g. icing sugar, sifted  zest of 1 organic orange and akeroto For the form 1/2 tablespoon butter, softened to room temperature 1/2 cup finely grated blanched almonds (not powder)

Ingredients: For the cake 125 g. butter, softened to room temperature 6 egg whites, organic 125 g. sugar + 1 tsp. tablespoons extra 140g. raising flour alone, sifted 1 tsp. Fresh cinnamon powder 125 g. icing sugar, sifted zest of 1 organic orange and akeroto For the form 1/2 tablespoon butter, softened to room temperature 1/2 cup finely grated blanched almonds (not powder)

ngredients:  FOR THE DOUGH  350 g. flour, all-purpose  145 g. butter  1 egg  1 pinch salt  butter to spread on the rompers  2 tsp. Soup Cream  FOR FILLING 200 g. bacon cut into diced 1 cup (240 ml) milk 1 cup (240 ml) cream  4 eggs 1 pinch nutmeg powder freshly ground black pepper

ngredients: FOR THE DOUGH 350 g. flour, all-purpose 145 g. butter 1 egg 1 pinch salt butter to spread on the rompers 2 tsp. Soup Cream FOR FILLING 200 g. bacon cut into diced 1 cup (240 ml) milk 1 cup (240 ml) cream 4 eggs 1 pinch nutmeg powder freshly ground black pepper

Ingredients: 150 gr. aleyri  three krokoys avgon  1/2 koytalia partheno elaiolado  hliaro Nero  poikilia freskon manitarion  200 GR. kalogerakia (volitis o edodimos)  200 GR. neratzakia (kathariskos o edodimos)  200 GR. aspromanitara (agkriko to pedino)  200 GR. leykomanites (armilaria melitohroys)  the 2nd skelides skordo  one potiraki leyko Xiro krasi  150 GR. Freskia rikotta  4 krokoys avgoy  80 GR. voytyro  parmezana Reggiano

Ingredients: 150 gr. aleyri three krokoys avgon 1/2 koytalia partheno elaiolado hliaro Nero poikilia freskon manitarion 200 GR. kalogerakia (volitis o edodimos) 200 GR. neratzakia (kathariskos o edodimos) 200 GR. aspromanitara (agkriko to pedino) 200 GR. leykomanites (armilaria melitohroys) the 2nd skelides skordo one potiraki leyko Xiro krasi 150 GR. Freskia rikotta 4 krokoys avgoy 80 GR. voytyro parmezana Reggiano

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