Our cook Book with recipes

based in flour!!!

Teachers-participants: Angeliki Cheilaki, Spiridoula Patlia,

Laskarina Eleptheriadou Theodora Ntanou

Dina Tallou Baloka Maria

Dimitris Oikonomou

PROJECT ‘Little white powder, an adventure’

2nd Model Experimental Primary School of Ioannina

The recipe for greek buns Our classic tasty greek buns, with almonds and caster sugar!

Ingredients 200 g. vegetable butter 250 g. fresh butter 250 g. butter milk 2 egg yolks 250 g. almonds, cut by hand small pieces 3 tbsp caster sugar 2 kg of flour 1 glass of liqueur wine 2 vanilla Instructions i. The secret of this recipe is butter being hit very well until it

becomes white (best hand). ii. Then add the sugar, egg yolks, liqueur, vanilla and almonds.

The almonds are blanched and if you like roasted and then. Beat just yet blended all.

iii. Put the mixture in a bowl and add the flour slowly. You may not get all 2kg. Wants enough but flour until not lift another dough.

iv. Shape the buns and bake at 200 degrees for 25-30 ', until slightly browned.

v. Remove from the oven and immediately sprinkle them with powdered sugar

2nd Model Experimental Primary School of Ioannina

The recipe for greek melomakarona Our classic tasty greek melomakarona, with walnuts and honey!

Ingredients 5 g4 cups. oil 1 cup. sugar 1 cup. orange juice 1 cup. lye 1 cup. coffee cognac 1 tsp ground cinnamon 2 tsp baking soda 1 tsp orange zest 2 kg of flour

syrup: 1 cup. honey 1 cup. sugar 1 1/2 cups. water

garnish: 1/2 pound of walnuts finely 1 tsp ground cinnamon 1 tbsp sugar Instructions i. Beat three minutes the oil and sugar. ii. Add the stachtonero, baking soda dissolved, brandy, orange

zest, cinnamon and flour. iii. Then knead the mixture, mold and bake for 35 to 200

degrees. iv. Put the syrup to boil, and only boil over kylame

melomakarona and garnish.

2nd Model Experimental Primary School of Ioannina

The recipe for greek donuts Our classic tasty greek donuts Ingredients 1 kg of flour 10gr. the dry yeast 20g. baking powder 10ml ouzo 50ml olive oil Olive oil for frying Ground Cinnamon Honey Instructions i. Boil the rice until they dirtied. Then add the remaining

ingredients and mix well with a spoon. ii. Cover the mixture for about 2 hours with a wet towel to rise. iii. Shape the mixture into BALLS and fry in hot oil. Drain on

absorbent kitchen paper. iv. Before serving, pour honey and cinnamon.

2nd Model Experimental Primary School of Ioannina

The recipe for greek moustalevria Our classic tasty greek mustalevria, with walnuts, cinnamon and

sesame! Ingredients 5 glasses of grape juice 1 cup whole wheat flour. Ground Cinnamon. Walnut crushed. Sesame roasted. Instructions i. Put 3 cups of grape juice, to boil. ii. Dissolve 1 cup flour, the 2 cups grape juice, and pour the hot

wort, shortly before starting to boil. iii. Mix quickly with wire egg and the mixture just begins to make

bubbles, remove it from the fire, and put it in bowls. iv. If we add up, a little sesame, cinnamon, walnuts and grated.

2nd Model Experimental Primary School of Ioannina

The recipe for Easter COOKIES Ingredients 1 kg flour for all purpose 250 g fresh butter milk 250 g margarine soft- 2 cups sugar 4 eggs 3 vanilla half teaspoon of ammonia 1 tablespoon milk 5 tsp. SWEET sieved baking powder with flour Instructions 1.Beat the butter in a mixer for some time, until the mixture to swell and cooks well. 2.Add the sugar and eggs gradually, beating until completely melted sugar. 3.Add the vanilla and ammonia dissolved in milk and beat a little more to be incorporated into the mixture. 4.Pour into large bowl butter and gradually add the flour with the baking powder until a soft dough that does not stick to hands. 5.Allow the dough to rest for 20-30 minutes and then mold cookies in that shape we want, or with the help of mill rolls. 6.Place on baking sheet lined with greaseproof paper (Caution! If you do not use greaseproof paper, then NOT Butter the pan, buns earn enough fat on their own), brush by brush with egg beaten with a little water and sugar and bake at 180-200 degrees (depending on our oven) for 20 minutes. Good luck!

Primary school of Eleousa (Arta)

Christopsomo bread (Christmas tradition) 8 cups of all-purpose flour 1 teaspoon of salt 1 1/2 tablespoons of dry yeast 1 cup of warm water (105F, 40C) 1 cup of warm red wine 1/2 cup of olive oil 1/4 cup of orange juice 1/4 cup of brandy grated peel of 2 oranges 1 cup of sugar 1 1/2 cups of raisins 1 1/2 cups of walnuts, coarsely chopped 1/3 cup of pine nuts 1 tablespoon of grated gum mastic or 1 tablespoon of crushed anise seed 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon ground nutmeg ---------- For the Topping milk 2 whole walnuts in shells sesame seeds

Primary school of Eleousa (Arta)

PREPARATION Mix the yeast with 1/2 cup of warm water and 2 tablespoons of flour, stir until dissolved and set aside for 10 minutes, until it bubbles. In a large mixing bowl, sift the salt with 2/3 of the flour. Make a well in the center of the flour and pour in the yeast mixture, the remaining warm water, and the wine. Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 1 1/2 to 2 hours, until doubled in bulk. Punch the dough down and knead for several minutes until any air pockets are gone. Sift in the remaining flour, add the oil, orange juice, brandy, and grated orange peel. In a small bowl, mix the sugar, raisins, walnuts, pine nuts, gum mastic or anise, cinnamon, cloves, and nutmeg until blended, and add to the dough. Knead well until the dough is firm and doesn't stick (about 10 minutes), cover, and allow to rise for 1/2 hour. On a lightly buttered baking pan, shape the bread into two circular loaves, about 8 inches in diameter. Cover with a dry cloth and a damp cloth over that, and place in a warm place to rise again, until doubled in size. Using a floured knife, score a cross into the top of the loaves, and place one whole, unshelled walnut at the center. Brush the bread with milk and scatter with sesame seeds. Place a pan with at least 1 inch of water in the bottom of the oven and preheat to 450F (230C). Place the bread in the preheated oven for 15 minutes, then remove the pan with the water, reduce heat to 390F (200C) and bake for another 25-30 minutes.

Primary school of Eleousa (Arta )

Cheespie in triangles (tyropitakia) Ingredients 1 lb. Feta cheese 4 oz. (1/2 block) anthotyro cheese 4-5 large eggs, lightly beaten 1-2 lbs. phyllo pastry sheets Unsalted butter, melted Preparation Remove a sheet from the stack and place it in front of you vertically. Using a pastry brush, butter the surface of the sheet taking care not to tear it. Drop a tablespoon of filling in the center of the sheet about two inches up from the bottom edge. Fold the bottom edge up to cover the filling (about two inches.) Fold the left edge of the sheet in to the center, creating a flap of about two inches wide. Similarly, fold the right edge over the left flap but do not go past the left edge. You should have a strip that is about 3 inches wide with the filling tucked in the bottom. Starting with the lower left corner, fold the corner of the strip over to the right edge to form a triangle. Continue folding up, then over, until you reach the end of the strip. To bake, preheat the oven to 350 degrees. Place the triangles on a lightly greased baking sheet and brush with melted butter. Bake until golden and flaky, about 15 minutes . Allow triangles to cool for five to ten minutes prior to serving.

Primary school of Eleousa (Arta )

Herb pie (xortopita)

Ingredients 5 pounds of fresh spinach (or mix of spinach and other leafy greens) 1 bunch of fresh dill and parsley, finely chopped,18 spring onions, finely chopped 1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely chopped, or 1 bunch of fresh mint, finely c hopped) 3/4 cup of olive oil, 1 pound package of phyllo pastry sheets (approx. 24 sheets) sea salt Preparation Freshly ground pepperWash the spinach (and other greens, if using) well in cold water, removing roots and damaged leaves. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid. In a large mixing bowl, combine spinach (and greens), dill, parsley, onions, fennel, pepper, and half the oil, and mix well until ingredients are well blended. Preheat the oven to 350°F (175°C). Brush the pan with oil (it can be round, square, or rectangular). When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, brushing each one lightly with olive oil. Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil except the top sheet. Trim the top phyllo with a scissors, and score the top into serving-size squares. Brush the top with oil. Wet your hands and shake off the excess water over the top of the pita. Bake at 350°F (175°C) for 1 hour on the rack just below the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.

Primary school of Eleousa (Arta )

CHRISTMAS COOKIES INGREDIENTS 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract DIRECTIONS Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture until combined. Shape dough into a disk and wrap in plastic. Refrigerate until firm but still pliable, at least 30 minutes or up to 3 days. Preheat oven to 325 degrees. Transfer half of dough to a lightly floured piece of parchment; roll to just under 1/4-inch thick. Transfer dough on parchment to a baking sheet and freeze until firm, 30 minutes. Repeat with other half of dough. Line 2 baking sheets with parchment. Using a craft knife and the template (or a cookie cutter), cut out cookies and space 2 inches apart on parchment-lined baking sheets. Refrigerate until firm, about 15 minutes. Bake until golden on edges, 12 to 15 minutes. Let cool completely on sheets on wire racks.

7th Kindergarden of Ioannina/ GREECE

ΖΙΜΑΡΟΠΙΤΑ

materials:

1 small yoghurt pots

Water 1 cup

Eggs 3 pcs

Flour for all uses GIOTIS 13-14 tablespoons

Feta cheese 100g grated (or other spicy cheese)

Salt Pepper

Margarine 1 tablespoon into small pieces

Olive oil 2 tbsp

Instructions:

Put the olive oil in the oven plate and put it in the oven to burn

the oil to 200 degrees. In a bowl mix all ingredients except the

cheese and margarine and add the flour little by little, stirring

with a whisk until you have a thin porridge (we do not want to

be tight). Remove the pan from the oven and pour over the

hot oil our slurry to be spread evenly across the surface of the

pan. Add the grated cheese and margarine in small pieces

scattered points. Place the tray back in the oven and bake for

about 30 minutes at 200 degrees (depending on our oven).

Remove from the oven, cut it and is ready to serve.

5th Primary School of pyrgos Greece

Sweet American Cornbread What we need: 1 cup cornmeal

Flour 1 cup self raising 2 tablespoons baking powder

1 cup milk 3/4 cup brown sugar

1 egg 1 tsp salt

1/3 cup corn How do we do it:

Preheat oven to 180 degrees Celsius in air setting.

In a bowl add all the dry ingredients and stir. Then add the liquid ingredients and stir until homogeneous all ingredients together and

create a tight porridge (thinner than the cake mix).

Pour the mixture into a round baking pan 24 to 25 cm in diameter. (9 inches) and bake for 25-

30 minutes.

5th Primary School of Pyrgos Greece

Brioches Ψωμάκια brioche. Εύκολα και νόστιμα.

What we need: 1 kilo flour tough

600 ml of milk 50 g. fresh yeast

150g butter 80 g sugar

20g salt 1 egg yolk for alleima

How do we do it: Melt the yeast with salt and sugar in milk, which we

warm to lukewarm. Place and melted butter.

Put the flour forming a knoll in the center of opening a puddle.

Add the liquid and stir slowly until a dough soft and homogenous.

Cut the dough into small pieces and mold into balls. Put them in a pan with parchment paper and let

stand covered with a damp towel for 1 hour. Brush them with egg yolk and bake in a preheated

oven at 220 degrees for 15 minutes.

5th Primary School of Pyrgos Greece

2nd Primary school of Oropos

The recipe for Grape Must Cookies - Moustokouloura Ingredients: 4-5 cups all purpose flour 1 tsp baking soda 1 tsp cinnamon powder 1/2 tsp ground cloves 1/2 tsp grated nutmeg 1/2 cup extra-virgin Greek olive oil 1-2 tbsp sugar 3/4 cup cup petimezi (grape must syrup) 1/3 cup water 1/4 cup brandy 1 pinch of sea salt Procedure: Preheat oven at 170° C. Sift four cups of flour, the baking powder and spices together in a large bowl. Beat the olive oil and sugar together in a large bowl with an electric mixer until creamy. Slowly add the grape syrup and continue beating for about 5-7 minutes. Add water and beat another 5 minutes. Add the flour to the liquid in increments, mixing well with a wooden spoon after each addition. A dough mass will begin to form. Knead in the bowl until soft and malleable. Take a little knob of dough at a time, about the size of an unshelled walnut, and shape it into a thin rope and then into a circle, pressing the edges together, or give them the shape of your taste.. Bake on greased cookie sheets for about 12-15 minutes, or until crisp. Be careful not to over bake. Cool on racks and store in a cool, dry place.

2nd Primary school of Oropos

The recipe for butter cookies with just 3 ingredients

Ingredients

•3/4 cup fresh butter at room temperature

•2/3 cup powdered sugar

•1 1/2 - 2 cups self raising flour

Directions

1.Mix the relative soft butter, the powdered sugar and the flour

in a bowl and knead the ingredients until you get a non sticky

nice dough (it takes just a few minutes).

2.Preheat the oven to 200 °C. Lay on a baking tray a piece of

parchment paper. Take dough pieces (walnut size), press them

lightly with your hands to create small discs and put them on

the baking tray.

3.Bake the cookies at 200 ° C for 10'-11' and remove the tray.

Let them cool for at least 1h before you serve.

2nd Primary school of Oropos

The recipe for slightly salted cookies with yogurt Ingredients 200g Greek yogurt 3 cups all purpose flour 2 tbs baking powder 1-2 tbs sugar 1 1/2 tbs salt 1/2 cup butter in small pieces 2 tbs olive oil Directions Mix in a bowl the flour, the baking powder, salt and sugar and stir them well. Beat together yogurt with butter and olive oil. Add the yogurt mixture in the bowl with the flour and knead until you get a non sticky dough. Cover the dough and leave it for 1 1/2 to 2 hours in a cool place (or in the refrigerator). Preheat the oven to 200 °C. Lay on a baking tray a pieces of parchment paper. Cut the dough into thick strips and give them the shapes you like ("snails", "braids", etc.). Put the cookies on the baking tray and bake 22'-24', until golden brown. Let it cool before serve.

The end of our cook Book with recipes

based in flour!!!

Good luck!!!

PROJECT ‘Little white powder, an adventure’