the best!

Ingredients / Directions

Directions:
* 2 cup(s)s butter
* 1 1/2 cup(s)s white sugar
* 4 egg yolks
* 1/2 cup(s) milk or orange juice
* 8 cup(s)s sifted all-purpose flour
* 2 teaspoons baking powder
* 1 tablespoon grated orange rind
* 1 egg Sift together flour and baking powder and set aside. In large bowl
cream together butter and sugar. Add 4 egg yolks one at a time
beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds
sideways
and press lightly together at ends. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

All good!

Ingredients / Directions

Directions:
a lamb”s liver
heart
lights and intestines
juice of 3 lemons
salt
6 spring onions
trimmed
rinsed and finely sliced
25 gr. butter
2 cos lettuces
trimmed
shredded and rinsed carefully (use only their young leaves and hearts)
about a teacup(s)ful of fresh dill or fennel
rinsed and finely chopped
or parsley
1.2 lt hot water
salt and black pepper
60 gr. rice

Avgolemono Sauce
2 eggs
juice of 2 lemons

Serves 6 persons! Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan
sautee the onions in the butter
until they start to change colour. Add the chopped intestines
liver
lights and heart
fry together for a few minutes
stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water
and seasoning
cover and cook for 30 minutes. then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes
before proceeding with the avgolemono sauce. Add the Avgolemono Sauce to the soup
stirring. Return to a very gentle heat for 2 minutes
stirring at the same time. It should be by now a quite a thick soup.

It’s alright!

Ingredients / Directions
To serve 6-8 persons
you need a lamb that weights about 5 kg! On Easter Sunday Morning
the fire is started at about 7.00 am to ensure that the wood is reduced to glowing embers by the time the roasting starts. the lamb or goat
having been properly cleaned
is rubbed with lemon all over his skin and seasoned with salt
pepper
oregano and thyme both outside and inside. then the souvla
the long round iron stick
having also been properly cleaned and rubbed with lemon
is passed through the animal from one end and out through the head. the back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommanded to tie with wire the spine of the lamb on the spit.
Two iron poles with forked ends are inserted in the earth by the fire. At the beggining of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire.
the long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!). While the meat is cooking they brush on a mixture of olive oil
lemon juice and oregano.
A lamb roasted like this takes about 4 hour(s) or less
presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly
even if it takes longer than three hour(s). A clear indication that it is nearly cooked is when the flesh shrinks away from the bones. Please note that the fleshy parts (legs and shoulders) take longer to cook
so they draw most of the glowing embers to the two ends
making two small piles of them under the fleshy parts which gives those parts the extra heat they require
while the thin body is cooking at a slower speed.
Serve with a lot of fresh season salad
taramosalata
melitzanosalata and Scarlet Easter Eggs.

For those who can”t roast a lamb on the spit
there”s also a recipe for Roast Lamb in the Oven.

It’s ok!

Ingredients / Directions

Directions:
* 200 gr flour
* 2 eggs
beaten
* 12 spoons sugar milk
* 50 gr melted butter
* 200 gr grated graviera cheese
* 2 tea spoons baking powder
* Black pepper Mix the eggs
the milk and the butter in a bowl. Beat the mixture well until it becomes unified. Mix the baking powder with the flour and half tea spoon of pepper. Add it gradually into the egg mixture
stiring the mixture continously. Finally add the grated cheese and mix it well with the egg mixture until the dough becomes unified. Baste a baking pan with the melted butter and dredge over some flour. Spoon by spoon fill the baking pan with drops of the dough. Preheat the oven in 150 C and bake the cookies for 15 – 20 minutes until they take some colour.

Try this one!

Ingredients / Directions
# 15 oz. (425g) can black cherries
drained and pitted
# one and a quarter pints (750 ml) fresh milk
# 7 fl. oz. double cream
whipped
# 4 tbsp. cherry brandy
# 4 tbsp black cherry jam
# 5 oz. (150g) Madeira cake
cut into 8 slices
# 1 chocolate flake
crumbled
# 3 tbsp. (45 ml) custard powder
# 1 oz. (25g) caster sugar
# walnut halves and mini Easter eggs to decorate # Spread 4 slices of the Madeira cake with jam then sandwich together wit the remaining slices
# cut into cubes and place in a trifle dish
# Sprinkle with the cherry brandy
# Top with chocolate flake and cherries
# Mix the custard powder with the sugar and a little milk
# Heat remaining milk until it boils then stir in the custard powder and cook until it thickens
stirring continuously
# Leave the custard to cool then pour gently over the trifle
# Top with the cream then decorate with walnut halves and mini Easter eggs

Amazing!

Ingredients / Directions
# 1lb. Pastry (any kind)
# 10ozs margarine
# White of two eggs
# Any jam without stones
# Little sugar
# Marzipan # Roll out pastry and cut into rounds to fit your patty tins.
# Put a little rice in them so that the pastry doesn”t rise too much.
# Bake until a nice golden brown
then take cases out of patty tin.
# Shake out the rice and put some jam in each.
# Take the whites of two eggs and beat into a stiff froth.
# Add a little sugar to the meringue and put in the cases to line them like nests.
# Take the marzipan and shape like eggs
roll them in cocoa and put them in nests

Unbelievable!

Ingredients / Directions
# Three and a half pounds (one and a half kilos) flour
# 14 oz. (400g) sugar
# 12 oz. (320g) butter
# 8 0z. (225g) milk
# three and a half ounces(100g) yeast
# 8 eggs
# 1 teaspoon. mastic
crushed
# half a teaspoon. Of mahlepi (an oriental seed-type herb
# almonds
blanched and coarsely crushed # Dissolve the yeast in a little warm milk and add 3-4 tbsps. of flour then leave to rise in a warm place
# Put the rest of the flour into a bowl and make a well in the center
# When the yeast mixture has risen considerably put it into the well in the flour
# Warm the remaining milk in a saucepan with the eggs
half the mastic
the mahlepi
9 oz.(250g) of the butter and combine well
# Add half of this mixture to the bowl with the flour and the yeast and knead well
# Melt the rest of the butter and keep it to one side
# Add the rest of the egg
sugar
malhepi
mastic and butter mixture to the flour and yeast mixture
# Continue kneading
greasing your hands with the already melted butter
# Knead the dough until it”s elastic in consistency
not too stiff or too runny
adding a little more flour if needed
# Cover the dough with a clean cloth and leave in a warm place to rise
# When you see it has risen considerably separate the dough into three thick strips
# Plait the strips
brush with beaten egg and sprinkle them with almonds and the remaining mastic
# Optionally
you could also decorate the plait with a red hard boiled egg at one end
# Bake in a moderate oven for about 45 minutes

All good!

Ingredients / Directions
# 5-6 lb (2-3kg) leg of lamb
part boned
# 6oz (175kg) ready to eat apricots
# 1lb(500g) shallots
# juice of one orange
# 1 tbsp. clear honey
# 1 tbsp. Dijon mustard # Soak the apricots in orange juice for 2 hour(s) to soften
then pack the meat with the apricots in the space where the bone has been removed
# Tie the lamb joint neatly with string
# Heat oven to 350F
Gas Mark 4
180C
# Put the meat on a rack in a roasting tin
place above the center of the oven and cook allowing 25 minutes per 1lb (500g)
# About an hour(s) before the end of cooking time
place the whole unpeeled shallots around the joint in the tin
# Mix the mustard with the honey
# Thirty minutes before end of cooking time
lift the meat from the tin and pour off nearly all the fat
# Replace the meat and spread the honey mixture over the surface
# Return to oven to complete the cooking time
# Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock

It’s alright!

Ingredients / Directions
# 1 x 3lb (1.36kg) roasting chicken
# 3oz butter
# 1/4 teaspoon. garlic granules
# 4 rashers rindless streaky bacon
# one and a half teaspoon. Italian seasoning # Preheat oven to 375F
Gas Mark 5
190C
# Blend together the seasoning
garlic granules and softened butter
# Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture underneath
# Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird
# Place the chicken in a roasting tin and cover the breast with bacon rashers
# Cover with foil and cook for one and a half to two hour(s)
or until tender
basting frequently
# 15 minutes before the end of cooking time remove the foil and brown the bacon

It’s ok!

Ingredients / Directions
# 6oz (150g) plain flour
# good pinch of salt
# one and a half oz. (40g) margarine
# one and a half oz. (40g) white fat
# cold water to mix
# one quarter pint of apple sauce
# 4 tbsp. red currant jelly
# 4 tbsp. Mint jelly # Sift flour and salt; rub into fats
and mix with just enough cold water to form a dough then roll out thinly
# With a 3in. (7.5 cm) fluted round cutter
cut into 16 rounds
using up pastry trimmings as well
# Mould rounds carefully into tartlet tins