Travel Tips

My VT friend Chiara Kia81 and I have talked about one of our other hobby cooking and she have had a wonderful idea that I immediately decide to support. We will write in both our page one of our favourite recipe and we will change it every month. So, stay tuned, more is coming!!

Maybe some recipe will be with Italian measure... I will try to convert them soon in cup and spoon.

Oh well... we were supposed to do that every month... I guess we are too busy :-)))

This recipe have been gave to me by a friend. From the very first time i made it i loved it!! They are now my favourite cookies, but better you dip it in a creamy cappuccino or your teeth may get hurted!!

1 cup white sugar
1 cup brown sugar
2 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon cinnamon
3 tablespoons soft unsalted butter
3 cups whole almonds (skin on)
2 beaten eggs
3 tablespoons pure vanilla
1 beaten egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 350 degrees F. (180) Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.

Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.

Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300 degree F(150) oven until sufficiently dry.

These sweet cheese pastries use a rolled dough. They are an Easter tradition on the Greek island of Crete, but eaten at other times as well because they're so delicious! These are my favourite cake there!!!

INGREDIENTS:
• For the dough:
• 1/2 cup of olive oil
• 1/2 cup of sugar
• 1/2 cup of plain yogurt
• 2 eggs, beaten with a fork
• 1 teaspoon of baking powder
• 2 3/4 cups of all-purpose flour
• 1/4 cup of cognac or brandy
• ----------
• For the Filling:
• 1 2/3 pounds of fresh soft myzithra cheese (or other unsalted cheese such as ricotta, or farmer's cheese)
• 1/2 - 1 teaspoon of ground cinnamon
• 1/8 cup of sugar
• 1 egg yolk
• 1 teaspoon of grated orange peel
• 2 tablespoons of all-purpose flour
• 1 egg, beaten (for glaze)
PREPARATION:
Prepare the dough
In a bowl, combine the first seven ingredients to make the dough:
• Whisk the dry ingredients together (sugar, baking powder, flour).
• Add the oil, mixing with a spoon or your hands.
• Stir in the yogurt and eggs and mix with spoon until the dough begins to stiffen, adding the cognac to soften the dough as needed.
• On a lightly floured surface, knead the dough for approximately 10 minutes until smooth, and set aside to rest.
Prepare the filling
In a separate bowl, mix the cheese, cinnamon, sugar, egg yolk, orange peel, and flour together until well blended.

Preheat the oven to 350F (180C). Lightly grease a baking sheet.

For each piece
Pull off a piece of dough about the size of a whole walnut. On a floured surface with a rolling pin, roll it out to a circle about 4 inches across. Place a spoonful of the cheese mixture into the center of the circle. Raise the rim of the dough up around the cheese and, with wet fingers, crimp around the edges to pull the dough in around the cheese, leaving the center open so the cheese shows.
Repeat using all the dough and filling. Place the kalitsounia on the baking sheet and brush lightly with beaten egg to glaze. Bake at 350F (180C) for approximately 20 minutes until lightly browned. Allow to cool on the baking sheet. Kalitsounia will keep well, covered, in the refrigerator.
Yield: 30-36 pieces

one of my favourite for breakfast

Dry part:
250 gr all purpose flour (00)
130 gr brown sugar
30 gr white sugar
8 grams baking powder
2 teaspoon soluble coffee
1 teaspoon cinnamon powder

Liquid part:
200 ml milk
120 gr oil (I suggest rice oil or a plain flavour one)
1 egg
1 tea spoon vanilla essence or one phial

- Heat the oven 200 degree Celsius
- mix the dry part all together
- mix the liquid part all together
- mix dry and liquid part
- put paper cups inside muffins' mold and fill them with the mixture
- cook in the already heated oven for 15-20 minutes.