Kourambiedes (traditional almond cookies)
| Main recipe |
Variation |
| 250 g margarine |
250 g olive oil |
| 250 g fresh butter |
same |
| 1 cup roasted almonds with their skin, coarsely chopped |
½ cup shelled almonds |
| 6 cups flour |
same |
| ½ wine glass cognac |
same |
| 1 teaspoon soda |
same |
| 1 small cup sugar |
omit it |
| 1 vanilla |
same |
| 1 kilo caster sugar |
½ kilo caster sugar for sprinkling |
Execution of the variation
- Beat in the mixer the oil and butter.
- Stop the mixer and add its contents to a deep bowl.
- Add flour to the bowl. Knead well with hands.
- Dissolve the soda and vanilla in the cognac and add to dough.
- Finally, mix into the dough the almonds and start shaping small round kourambiedes (cookies).
- Place the kourambiedes on an oiled baking pan and bake at 180°C for about 20 minutes.
- Let the kourambiedes cool off.
- Serve them in a platter and sprinkle them with caster sugar.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
187 |
149 |
| Proteins |
1.2 g |
0.97 g |
| Carbohydrates |
27 g |
17.84 g |
| Saturated lipids |
2.8 g |
2.73 g |
| Monounsaturated lipids |
0.5 g |
0.43 g |
| Polyunsaturated lipids |
5 g |
5.06 g |
| Cholesterol |
11.7 mg* |
9.22 mg* |
| Vegetable fibers |
0.1 g |
0.05 g |
Christmas roll
| Ingredients |
Main recipe |
Variation |
| For the sponge cake |
1 cup flour |
same |
| |
1 cup sugar |
same |
| |
3 eggs |
3 egg whites and 1 egg yolk |
| |
1 teaspoon baking soda |
same |
| |
2 vanillas |
same |
| For the filling |
½ kilo bitter chocolate |
350 g apricot jam |
| |
150 g vanilla mastic |
omit it |
| |
300 g butter |
omit it |
| For the topping |
½ kilo fresh cream |
omit it |
| |
2 tablespoons caster sugar |
omit it |
| |
100 g roasted hazel nuts coarsely chopped |
same |
Execution of the variation
- Beat in the mixer the egg whites into a meringue and pour in slowly the sugar.
- Add the egg yolk and the vanillas.
- Add flour and continue beating.
- Oil very well a rectangle pan sized 30 x 40 cm and spread the mixture on it.
- Bake at 180° C for 15 minutes.
- As soon as the sponge cake has baked, spread on it ¾ of the jam and roll it up.
- Spread the rest of the jam on the outer part of the roll.
- Sprinkle the roll with the hazel nuts.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
573.6 |
227 |
| Proteins |
5.9 g |
3.25 g |
| Carbohydrates |
57 g |
37.79 g |
| Saturated lipids |
9.16 g |
0.66 g |
| Monounsaturated lipids |
8.41 g |
0.41 g |
| Polyunsaturated lipids |
18 g |
5.83 g |
| Cholesterol |
137.6 mg* |
23.16 mg* |
| Vegetable fibers |
0.75 g |
0.34 g |
Melomakarona (Greek Christmas cookies)
| Ingredients |
Main recipe |
Variation |
| |
2 cups seed oil |
2 cups olive oil |
| |
1 cup sugar |
½ cup sugar |
| |
1 cup orange juice |
same |
| |
½ small cup cognac |
same |
| |
1 teaspoon soda |
same |
| |
2 teaspoons baking soda |
same |
| |
1 tablespoon orange and lemon gratings |
same |
| |
8 cups flour |
same |
| For the syrup |
250 g honey |
½ kilo honey |
| |
250 g glucose |
omit it |
| |
300 g water |
150 g water |
| |
300 g sugar |
omit it |
| For the topping |
Ground cinnamon and clove |
same |
| |
2 cups walnuts, coarsely chopped |
1 cup walnuts, coarsely chopped |
Execution of the variation
- Beat in the mixer the sugar and the oil.
- Dissolve the soda and baking powder in the orange juice.
- Add them to the mixer alternately with flour.
- As soon as the mixture starts to thicken, stop the mixer and knead the ingredients with your hands.
- Add the rest of the flour and the gratings.
- Mould the melomakarona into their traditional shape (oval) and bake them at 180°C for about 20 minutes, until they brown.
- While the melomakarona are baking, prepare the syrup:
- Boil its ingredients for 10 minutes in a small saucepan.
- Take the syrup off the heat and let it cool off.
- As soon as you take the melomakarona out of the oven, while they are hot, dip them into the lukewarm syrup and let them sit in it for only 2-3 minutes so that they don’t become soggy.
- Place them on a platter and sprinkle them with the cinnamon, clove and walnuts.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
217 |
179 |
| Proteins |
2.2 g |
1.73 g |
| Carbohydrates |
30 g |
23.75 g |
| Saturated lipids |
1.17 g |
1.16 g |
| Monounsaturated lipids |
0.5 g |
0.5 g |
| Polyunsaturated lipids |
8 g |
6.9 g |
| Cholesterol |
0 |
0 |
| Vegetable fibers |
0.17 g |
0.1 g |
Stuffed turkey
| Main recipe |
Variation |
| 1 medium sized turkey (with a pop-up thermometer) |
same |
| 1 ½ cup rice |
same |
| ½ cup raisins |
same |
| ½ cup pine nuts |
½ cup mushrooms |
| ½ cup blanched almonds |
omit them |
| 2 onions, finely chopped |
same |
| 2 garlic cloves, finely chopped |
same |
| 250 g boneless pork, diced |
omit it |
| 250 g boneless veal, diced |
250 g canned corn |
| ½ cup cognac |
same |
| the juice of an orange |
same |
| the juice of a lemon |
same |
| 1 cup parsley, finely chopped |
same |
| ½ cup olive oil |
omit it |
| ½ teaspoon cinnamon, nutmeg, allspice |
same |
Execution of the variation
- Preparation of the stuffing:
- Sauté in the pan the onion and garlic with the juices and the cognac.
- Add the mushrooms and raisins.
- Add a cup of water and the rice.
- Let it boil, stirring it continuously.
- As soon as the rice absorbs the fluids, add the parsley, corn and spices.
- Stuff the turkey. Sew it well and bake it in an oven with medium heat for about 1 ½ hour.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
811.4 |
523.5 |
| Proteins |
64.75 g |
51.9 g |
| Carbohydrates |
30.4 g |
28 g |
| Saturated lipids |
10.3 g |
4.2 g |
| Monounsaturated lipids |
3.7 g |
2.3 g |
| Polyunsaturated lipids |
33.8 g |
42.7 g |
| Cholesterol |
181 mg* |
146 mg* |
| Vegetable fibers |
0.9 g |
0.75 g |
Rolled veal
| Main recipe |
Variation |
| 1 kilo veal, round roast, cut in a large slice, 1 cm thick |
same |
| 4 tablespoons olive oil |
omit it |
| 100 g sliced mushrooms |
same |
| 250 g bacon, chopped |
100 g onion, diced |
| 100 g pepper, finely chopped |
|
| 2 hard-boiled eggs, diced |
100 g carrot, diced |
| 250 g graviera cheese, grated |
100 g graviera cheese, grated |
| 1 tablespoon mustard |
1 teaspoon balsamic vinegar |
| 1 tablespoon unsalted biscuit |
omit it |
| 1 tablespoon parsley, finely chopped |
same |
| a little pepper, oregano, thyme |
same |
| 2 garlic cloves |
same |
| the juice of a lemon |
same |
Execution of the variation
- Simmer the vegetables with the lemon juice and 2 cups boiled water.
- Add the spices and the vinegar.
- Baste the meat with them and sprinkle the cheese.
- Roll the veal and tie it with a string.
- Place it in the pan with 3 cups water and cook in the oven in low heat for about 1 ½ hour.
- During cooking, baste with the juice that it lets out and a bit of hot water.
- After it has cooked, let it cool off and cut into slices.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
585.4 |
266.7 |
| Proteins |
25.7 g |
20.4 g |
| Carbohydrates |
1.08 g |
4.25 g |
| Saturated lipids |
24.2 g |
10.7 g |
| Monounsaturated lipids |
12.9 g |
0.9 g |
| Polyunsaturated lipids |
16 g |
6.9 g |
| Cholesterol |
169.5 mg* |
75.7 mg* |
| Vegetable fibers |
0.7 g |
1.09 g |
Meat pie
| Ingredients |
Main recipe |
Variation |
| |
½ kilo country phyllo pastry |
same |
| |
½ cup olive oil |
4 tablespoons olive oil |
| For the stuffing |
2 cups rice |
same |
| |
1 large onion, grated |
2 large onions |
| |
½ kilo country sausage cut into slices |
1 kilo green peppers diced |
| |
½ kilo pork cut in small pieces |
½ kilo chicken breast cut in small pieces without the skin |
| |
½ teaspoon pepper, cumin |
same |
Execution of the variation
- Divide the phyllo sheets into two.
- Spread half of them on the bottom of a pan sized 40x40 cm.
- Daub in between with a little oil with a brush.
- Preparation of the pilaf:
- Boil over low heat the rice with the chicken and the peppers. For the pilaf to become mushy, the water must cover the rice.
- As soon as the pilaf is ready, add the spices and let it cool off.
- Spread it over the phyllo sheets.
- Cover with the remaining phyllo sheets.
- Brush the surface with the remaining oil.
- Slit the pie in pieces.
- Cook at 180° C for about 1/2 hour.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
376.7 |
328.5 |
| Proteins |
15.9 g |
14 g |
| Carbohydrates |
35.6 g |
40.2 g |
| Saturated lipids |
7.5 g |
3.75 g |
| Monounsaturated lipids |
0.9 g |
0.8 g |
| Polyunsaturated lipids |
10.6 g |
7.56 g |
| Cholesterol |
40.3 mg* |
26.7 mg* |
| Vegetable fibers |
0.21 g |
0.9 g |
Lahanodolmades (Stuffed cabbage leaves)
| Main recipe |
Variation |
| 1 large cabbage |
same |
| 250 g minced veal |
same |
| 250 g minced pork |
|
| 2 tablespoons pine nuts |
2 tablespoons raisins |
| 1 small onion |
2 large onions |
| 1 small cup rice |
same |
| 1 small cup olive oil |
omit it |
| 1 small bunch fresh dill, finely chopped |
1 small bunch parsley, finely chopped |
| the juice of a lemon |
same |
| 2 eggs |
omit them |
| pepper, cinnamon |
same |
Execution of the variation
- Cut carefully the core of the cabbage and remove one by one the leaves.
- Wash them and scald them for 3 minutes in hot water so that they soften.
- Knead the minced meat with the rice, onions, pine nuts, raisins, dill, parsley and spices.
- Place on each leaf a tablespoon of stuffing and roll the dolmades.
- Place them in a deep saucepan.
- Cover them with 2 cups of water and sprinkle with the lemon.
- Cover them with a plate, so that they do not open, and simmer for about 20 minutes.
Composition per piece
| Ingredients |
Main recipe |
Variation |
| Calories |
305 |
269 |
| Proteins |
22.5 g |
15.6 g |
| Carbohydrates |
19.6 g |
25.9 g |
| Saturated lipids |
5 g |
3.1 g |
| Monounsaturated lipids |
1.5 g |
0.7 g |
| Polyunsaturated lipids |
8.4 g |
24.8 g |
| Cholesterol |
137.8 mg* |
24.8 mg* |
| Vegetable fibers |
1.7 g |
2.45 g |
