We mix all the ingredients with the eggs and the sugar which have already been mixed. We bake them in 180 degrees for 50 minutes. We take it off the oven as soon as it is browned and we sprinkle it with the hot syrup.
We boil the must in a pot. We dilute the niseste in a bowl. As soon as the must is boiled, we add little by little the niseste porridge and mix carefully so that it won’t go lumpy. We keep mixing it until it is curdy enough. We serve it in bowls after we have pour some water in them. We sprinkle it with some sesame, cinnamon and nuts.
We wash the pumpkins and peel them until they are not green. We grate them and put them in a strainer with some salt, to be withered. We strain them and add the semolina, the walnuts, the sugar, the cinnamon and the oil and mix them. We lay 3 phyllo sheets on the baking pan and some of the mixture and keep laying oiled phyllo sheets and some of the mixture. We keep 3 phyllo sheets to use them in the end.
We heat a glass of pineapple compote juice and dilute the jelly in it. We mix the yoghurt in a blender. As soon as the jelly is cold, we add the yoghurt and keep mixing it until it is smooth enough. We serve it in bowls. When it is cold enough, we add some pieces of the pineapple compote in it. We garnish it with pineapple, whipped cream and cherries.
We lay half of the phyllo sheets on the baking pan, we butter each one and cut them in the shape of the baking pan. We beat the eggs with the sugar, add the semolina and the vanillas and then add little by little the hot milk. We pour this cream in a pot to become curdy. We gently mix it while it is on the stovetop.
We use a large aluminium baking pan about 40 cm. We put half of the sheets of pastry dough in the baking pan and cut them round. We mix both two kinds of the cream cheese “anthotiro” and “manouri”. We also mix the milk with the corn flour. Then we mix the eggs with the sugar and the 4 vanillas. Finally,
In a pot we pour the milk and then we add the semolina, the sugar, the butter and we mix them well on the stovetop until the cream is curdy enough. In the end, we add the baking powder and the vanilla. In a large baking pan, we put the first sheet of pastry dough. We put the cream on it and finally we put the other sheet of pastry dough.
We heat the milk. We mix the sugar with the salep, we add this mixture to the milk and let it boil in a low temperature. We mix it continuously so that it won’t get stuck on the pot. As soon as it is well boiled, we remove it from the stovetop. When it is cold enough, we mix the mixture again and put it in the fridge. After 20 minutes, we sprinkle it with the grated cooking chocolate and the ground caramelized almond kernel.
We dilute the yeast with a tea cup of lukewarm water, in a bowl suitable for kneading and we add the olive oil, the sugar, the raisins, the aniseed or the mastic and one more tea cup of lukewarm water. We add the flour and knead the mixture again, to be a medium dough. We put the dough on the floured kitchen bench and we knead it again strongly. We divide the dough into pieces which we shape like little men by putting nutmegs for their eyes, nose, e.t.c.
In a pan, we heat the margarine , we add the marmalade, the juice, the orange peels, the liquer and we mix them well. We fill each little flaky pastry with two spoonfuls of the mixture and we fold it in two, so that it is like a triangle. We spread a little melted butter on our small orange pies and we bake them in a warm up oven, in 180 degrees for about 20 minutes.
We butter the long side of a sheet of dough and put some pieces of delights on it which are sprinkled with walnuts. We shape it like a roll. We do the same thing with the rest of the sheets. We put all the rolls on a buttered baking pan, we bake them in a medium temperature and finally, we sprinkle them with some caster sugar.
In a pot, we boil the rice in 1 litre of water in a low temperature. We dilute the corn flour and we add it in the boiled rice. We also add the lemon peels, the tahini which has already been diluted in ½ coffee cup of water, the lukewarm water and the sugar. We mix it continuously. As soon as the cream is curdy enough, we serve it in bowls and we garnish it with cinnamon.
