Brioche for Easter - Recipe by Marieta Iosifidou

 

 Brioche for Easter - Recipe by Marieta Iosifidou

 

As the Orthodox Christian Easter comes...our soul is full of memories -  memories of Easter when we were children, with the house smelling of buns-brioche, 

painted eggs decorating the living room 

and joy of Spring and Hope in our heart.

     I cooked brioche-buns ,traditional for Ortjhodox Christian Greeks 

and painted red eggs .

Recipe - Materials for the brioche

** (the metal box from the sweetened will be the medium for our recipe) ** where you mention in the box material = the metal box from the sweetened.

·         1 sweetened milk
2.5 boxes of sweetened , full of sugar
 2  teaspoon vanilla
 6 eggs
 2 boxes of sweetened corn oil
1 teaspoon powder
1 teaspoon of powdery mildew
1 orange (its juice and zest)
1 teaspoon of Chios Mastiha Mastic
 250 grams Fresh yeast
 1 sachet. baking powder
3 kilograms of flour (I used flour Robbin Hook)
3 boxes of sweetened  water
 2 eggs to spread the brioches
 Sesame

Starting:
• In a saucepan, heat to moderate temperature by continuously stirring the first 4 ingredients
• until the sugar melts
• Lower the fire to a minimum and add the seed oil, stirring continuously for 4-5 minutes.
• In a bowl, add [warm water (not hot) + yeast] and mix until melted.
• Add to the pan the mixture of the pot that should be a bit warm - lukewarm and stir. Once our materials are joined together, we add to our basin
• Add the flour and herbs (mastic with a little sugar in the blender) and knead until the dough is stuck in our hands.
• Spread a little flour on the surface of the dough, cover it with a sticker to keep it free and then put it in a plastic bag to keep it warm. Cover our basin with a blanket and let it boil in a warm place for about 2 hours.
• Be careful, to get our dough to rise and not to lose its strength, it needs a warm environment.
• Once our dough has doubled at least in volume, cut it into balls of 120-140 grams each, in equal amounts, and roll them into cords by lightly dipping our hands in a little seed oil to avoid sticking.
• We straighten the cords equally and flat and make braids,
• Place in an oiled pan.
• Pour the egg rolls [egg and egg yolk together and for each egg -1 tablespoon of water and 1 teaspoon of olive oil]
• sprinkle a little sesame seeds
• let our brips swell again for 20-30 minutes.
• We have preheated the oven (upstream resistors) at 180 °
• Bake for about 30 minutes (depending on the oven) and ready.
The recipe and quantities I am describing are for about 10 pieces of brioche in a traditional 35 x 40 pancake pan.

"Mushrooms Joy", recipe by Marieta Iosifidou

 "Mushrooms Joy", recipe by Marieta Iosifidou

Mushrooms are a favorite material and source of inspired dishes in the kitchen.

 Grilled, stuffed, soup, souvlaki, stew... adored. Today's recipe is the joy of the mushroom.

It contains 3 different types of mushrooms to have variety in their tastes. But you can use only one type. Your dish will also turn out delicious and impressive. So let's start, let's go to the kitchen

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What materials will we need:

 

300 grams pleurotus mushrooms cleaned, cut into large pieces

 

 

Clean 300 grams of portobello mushrooms, peel the mushroom and cut it crosswise into 4 pieces.

 

 

300 grams of white mushrooms, clean them, peel them and cut them into thick pieces.

 

• 1/2 cup chopped parsley

  1/2 cup dill, chopped

  1/2 cup olive oil

  2 cloves of garlic cleaned and chopped

  3 spring onions cleaned and chopped

  1 small dry  onion, peeled and chopped

  3 sprigs of celery, washed and chopped

  1 red pepper, cut into slices

  juice of 1/2 lemon

  salt

  pepper

  cumin

  3 bay leaves
  

  

  We cook the mushrooms:   Video

                             Video from cooking time (English subtitles)
  

  ·    We put a wide pot with a heavy bottom on the fire to burn add the olive oil to heat

  ·    add the dry onion, the spring onions and let them wilt (3-4')

  ·   add all the mushrooms and mix with a wooden spoon to combine with the onion.

  ·   add salt, pepper, oregano.

  ·   Add the garlic and mix. Let the mushrooms cook until they release most of their liquid (about 10 minutes)

  ·   add the celery add the red pepper

  ·   Shake the pot to combine the ingredients, cover the pot lower the heat and let the food cook for 10'.

  
  add the lemon juice and shake the pot.

  ·  Add the dill and parsley, remove the lid of the pot,  let the food cook for another 5 minutes. The food is ready.

  
  
  
  

  Notes: 
  

  We can accompany our food with boiled potatoes or baked in the oven

  
  It can be the sauce for our spaghetti (perfect combination)

  If we have truffle oil or a little truffle, before taking it off the heat.

   

Plum Jam by Marieta Iosifidou

 

Plum Jam

 recipe by Marieta Iosifidou

A jam very easy, Delicious and Un-sweetened

Materials:

·         1 kg Ripe Plums

·         200 grams Sugar (1 water glass of white sugar)

·         1 soup-spoon of lemon juice

Cooking  the jam:

•  Wash the plums well
•  cut them in half and remove the seeds.
• Put the plums in a large pot.
• Add the sugar and lemon and mix well.
• Put the pot in the fridge and leave for 8-10 hours to release their liquid. 

• Place the pot on medium heat, without a lid, and let the jam boil, stirring with a wooden spoon to prevent the jam from sticking

 

• When the most of the liquid is gone, take it off the heat, and with the stick-blender, turn the jam twice to unify it.
• 
  
  
• Put it back on the fire and let it boil for another 5 minutes.
  
• We have sterilized the jars, and we take with the kettle or the spoon and fill the jars.
•  
  
  
  
•  
•  Close with the lid and let them cool as we turn them upside down. 
  

 The Plum jam is ready. Bon Appetite

Μαρμελάδα με ΄Ασπρα Δαμάσκηνα της Μαριέτας Ιωσηφίδου

 

 Μαρμελάδα με Άσπρα Δαμάσκηνα 

της Μαριέτας Ιωσηφίδου

Μια μαρμελάδα πολύ εύκολη, νόστιμη και όχι πολύ γλυκιά.

Δαμασκινούδια απ'το χωράφι τση Νίκης και τ'Αντώνη

Υλικά: 

• Δαμάσκηνα 1 κιλό 
• 200γραμμάρια Ζάχαρη-1 ποτήρι νερού ζαχαρη
  
• 1 κουταλάκι γλυκού χυμό λεμονιού

 Μαγειρεύουμε την μαρμελάδα:

Πλένουμε καλά τα δαμάσκηνα

τα κόβουμε στη μέση και αφαιρούμε τα κουκούτσια.

Βάζουμε τα δαμάσκηνα σε μία μεγάλη κατσαρόλα.

Προσθέτουμε την ζάχαρη και το λεμόνι και ανακατεύουμε καλά. 

Βάζουμε την κατσαρόλα στο ψυγείο και αφήνουμε για 8-10 ώρες να βγάλουν τα υγρά τους. 

 

Τοποθετούμε την κατσαρόλα επάνω σε μέτρια φωτιά, χωρίς καπάκι  και αφήνουμε να βράσει η μαρμελάδα ανακατεύουμε με ξύλινη κουτάλα για να μην πιάσει η μαρμελάδα. 

Όταν δούμε ότι έχουν φύγει τα πολλά υγρά, κατεβάζουμε από την φωτιά, και με το ραβδο-μπλέντερ  γυρίζουμε μία, δύο φορές την μαρμελάδα να ενοποιηθεί. 

Βάζουμε πάλι επάνω στην φωτιά και αφήνουμε ακόμη 5 λεπτά να βράσει. 

 

Έχουμε αποστειρωμένα τα βάζα, και παίρνουμε με το μπρίκι ή με την κουτάλα και γεμίζουμε τα βάζα. Κλείνουμε με το καπάκι και αφήνουμε να κρυώσουν καθώς τα γυρίζουμε ανάποδα.

Καλοξόδευτη η μαρμελάδα Δαμάσκηνο.