Traditional recipes

Delicious bows with milk

Delicious bows with milk

This recipe is very delicious and can be served in the morning for breakfast or in the evening if you have a craving for something sweet after dinner. It is very easy to prepare and I thought it was perfect for Men's Cooking Week.

  • 200 g bowls
  • 1 liter of milk
  • 3 tablespoons sugar or honey
  • 1 tablespoon vanilla essence

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Delicious bows with milk:

For starters we have to boil the milk together with the 3 tablespoons of sugar and a tablespoon of vanilla essence. After the milk has boiled, put the bows and simmer. Let it boil for about 10 minutes. At the end, cover the pot with a lid, and put a thicker towel on top. During this time, the bows will swell. Leave for about 20 minutes and then serve. Good appetite!

Tips sites


You can use whatever type of pasta you want


Vanilla essence gives it a delicious taste.


You can put cinnamon or grated lemon peel.


You can put more or less sugar, depending on how you want. I use honey, but this time I didn't have any.

Recipe No.2 - Universal butter cream


Method of preparation:

1. In a bowl, beat the eggs with a mixer. Add the sugar and mix well.

2. Heat the mixture over low heat. Mix until you get a thick and homogeneous cream.

3. In a separate bowl, beat the butter with the powdered sugar. We combine the two compositions and mix very well.

How to make these homemade buns with milk and butter & # 8211 recipe for very fluffy breads or puddings?

Yeast dough for homemade buns

To prepare the dough, I first melted the butter in milk and left it to cool. If the milk is too hot you will scald the yeast and it will be destroyed. I waited until the buttermilk mix was just lukewarm. I added the yeast and sugar and mixed well. I sifted the flour on top and sprinkled the salt.

I kneaded the dough on the robot for 5 minutes but you can also knead it by hand (8-10 min). When the dough was homogeneous, I shaped it into a ball and leavened it (covering the bowl with a bag). The fermentation takes about 40 minutes or until it doubles - depending on the ambient temperature.

How to slice and shape fluffy homemade buns?

On a floured counter I divided the dough into 8 equal parts. I used the scale to get identical buns. I obtained 8 servings of approx. 120 g. On the work table I shaped the buns.

I took each ball of dough separately in my hand and with my hand I flattened it into a square shape. Then I brought the corners to the middle (like cheese or lap at the waist). I got a thicker and smaller square and I repeated the folding operation with its corners. Finally I turned the piece of dough and rolled it on the ball in the shape of a ball. Careful! The joints must be at the bottom of the bun and the face is beautiful and smooth towards us!

I placed the ready-made buns directly in the tray, on baking paper. I covered the tray with a kitchen towel and left the buns to rise for 30 minutes. In the meantime I turned on the oven at 180 ° C up + down + ventilation function (average stage for gas ovens).


Foodblogger at Savori Urbane. #savoriurbane

After they leavened nicely in the pan, I brushed the buns with a beaten egg, sprinkled them with cumin and coarse salt and then cut them long with a very sharp knife or a razor blade.

How nice these homemade buns have grown!

Uncooked cake recipes

Unbaked cakes are in vogue. They wreak havoc on social networks and specialized sites. Many prefer them because they are perfect to do with the little ones, they are much easier and do not require too much hassle. Also, the time you spend in the kitchen is much less. You have an extremely simple example below: how to prepare, ingredients, glaze and countertop.

Countertop ingredients:
500 g of biscuits
5 tablespoons coconut flakes
7 tablespoons Nutella
100 g of butter
100 ml of liquid cream

1.2 L of milk
240 g of sugar
3 egg yolks
130 g of corn starch
120 g of butter
1 teaspoon vanilla essence
15 g of vanilla sugar
1/3 teaspoon salt

400 g of dark chocolate
250 ml of liquid cream

Delicious recipes with celery

The celery caviar recipe is actually a celery puree enriched with Telemea cheese, green onions and fresh dill. It has a more granular consistency, hence the name celery caviar.
A recipe that is worth trying will successfully accompany any other dish as a side dish.


Quantities for 6 servings:
& # 8211 1.5 kg celery
& # 8211 100 grams of cheese & telemea
& # 8211 50 grams green onions (half a bunch)
& # 8211 2 tablespoons sunflower oil
& # 8211 1 egg yolk
& # 8211 50 ml sweet milk
& # 8211 30 grams dill (half tie)
& # 8211 kitchen salt to taste

Method of preparation

The celery is cleaned, washed and then cut into cubes or cubes to boil faster. It is boiled in water to contain it.
Meanwhile, cut the telemea cheese into small cubes and finely chop the onion.
When the celery is well cooked, drain it in a sieve.
Preheat the oven to 180 degrees C.
Pass the celery with a potato masher, add the oil, egg yolk, milk and mix well. Then add the cheese cubes together with the chopped dill and salt to taste (if necessary, the telemeau is usually very salty).
Put in the oven for 20 minutes.

Serve hot, with stuffed mushrooms or with your favorite dish.

Celery salad with mayonnaise


& # 8211 2 pieces of celery suitable for size
& # 8211 1 carrot
& # 8211 1 apple
& # 8211 100 g mayonnaise
& # 8211 100 g sm & # 226nt & # 226nă
& # 8211 sare
& # 8211 pepper

Method of preparation

The celery is peeled, washed, cut into slightly smaller pieces and then put on the grater with small meshes. Leave a little and squeeze the juice.
Carrots and apples are also given through the grater with small meshes.
In a bowl add the celery, carrot, mayonnaise, cream, apple, spices to taste and mix well.
Refrigerate for a few hours before serving.

Celery tart


& # 8211 a small celery root
& # 8211 a packet of puff pastry
& # 8211 3 eggs
& # 8211 150 ml milk
& # 8211 150 ml sm & # 226nt & # 226nă
& # 8211 a leek
& # 8211 sare
& # 8211 pepper

Method of preparation

Celery is cleaned and cut into slices that are boiled in water with a pinch of salt. After boiling, pass and remove any wood.
Mix the celery with the beaten eggs and milk, salt, pepper and diced leeks.
Bake the dough, put the celery mixture and bake for 20 minutes.

Celery chips


& # 8211 celery root
& # 8211 sea salt

Method of preparation

Younger celery roots are chosen so that they are not fibrous and slightly smaller, so that you can put them whole on the grater. If they are larger and do not fit on the grater, cut them into 2-4 pieces. Peel the celery, cut it into very thin slices, using a grater that allows it.
Place the slices in a tray covered with baking paper. The slices should be next to each other, without overlapping. Sprinkle with sea salt.
Insert two trays at once in the oven, at 180 ° C, with a fan, and leave for 20 minutes. After this time the edges will be slightly dry (it rises & # 238n up) and the center must be done, ie it is no longer raw / hard. Remove the chips in a large bowl as each tray bakes.

When you have finished baking them all, place the chips back in the trays, still next to each other, without overlapping them. They have shrunk quite a bit when baked, so they won't take up that much space and result in fewer trays. Lower the oven temperature to 130 & # 186C with a fan and bake the chips for another 20-25 minutes, until they become even more dehydrated and crispy.

Remove the trays from the oven and allow the chips to cool in them. & # 206in this way they will become even more crunchy. Only when they are completely cooled do you move them into bowls (if you consume them immediately) or lids (if you want to keep them longer). If they soften, you can keep them in the oven for 5 minutes at 180 ° C to make them crispy again.

Celery bread

Ingredients (3 servings)
& # 8211 a celery
& # 8211 1-2 eggs
& # 8211 flour
& # 8211 pesmet
& # 8211 oil
& # 8211 sare
& # 8211 pepper

& # 8211 200 g yogurt
& # 8211 2 garlic cloves
& # 8211 a few green onions
& # 8211 sare
& # 8211 pepper
& # 8211 2 tablespoons lemon juice & # 226ie

Method of preparation
Clean and wash the celery and cut it into slices up to 1 cm thick. Boil the slices for five minutes in salted water, then drain and leave to cool.
The slices are given more through the flour, then through the beaten eggs with salt and pepper and finally again through the flour or breadcrumbs. Fry in hot oil on each side for three to four minutes. When they are ready, remove them on the absorbent wipes so that the excess oil is absorbed.
For the sauce, drain the yogurt for at least two hours. Crush the garlic, finely chop the onion and mix with the yogurt. Season with salt and pepper, and add the lemon juice to taste. Serve the sauce with the celery bread.

Baked fennel rice and celery

& # 8211 300 g rice
& # 8211 200 g cheese
& # 8211 100 ml sm & # 226nt & # 226na dulce
& # 8211 3 fennel bulbs
& # 8211 5-6 stalks of green celery
& # 8211 1 tablespoon cumin
& # 8211 1 tablespoon anise
& # 8211 2 teaspoons salt
& # 8211 1/2 teaspoon white pepper
& # 8211 100 g butter

Method of preparation
Wash the rice well (2-3 waters), then leave it to soak in clean water for 1-2 hours. In the meantime, wash the fennel and celery well and put them to boil in a pot of water and a little salt. Boil for about 30-40 minutes, then strain the water and let the vegetables cool.
Boil the rice with a little salt, a tablespoon of star anise and a tablespoon of cumin. Boil for about 30 minutes, then let the pot simmer for about 15 minutes to swell. The water I put over the rice must be 3 times the size of the rice, ie it should cover the rice with about 2 palms.
Grate the cheese on a large-mesh grater in a separate bowl.
When the rice has swelled, strain the water, if any.

Wallpaper a heat-resistant dish or a larger tray with butter, then place the layers as follows: put the rice in a 3-4 cm layer with a spoon, then put a few cubes of butter here and there, add half of the grated cheese, then half of the vegetables cut to a thickness of 2-3 cm, sprinkle a little white pepper over them, then another layer of rice, diced butter, cheese, vegetables, a little pepper. At the end we put the remaining rice, cubes of butter, sprinkle the small fennel and celery leaves washed and finely chopped.
Rub sm & # 226nt & # 226na with 3-4 tablespoons of cold water and pour it evenly over the composition, so that it reaches everywhere. Put the dish in the oven over medium heat for about 20-30 minutes.

It is served hot, but it is good and cold. It is a very tasty, consistent and easy to digest dish.

Baked celery recipe with garlic


& # 8211 2 large celery
& # 8211 5-6 grated garlic cloves
& # 8211 3 tablespoons oil
& # 8211 5-6 tablespoons white flour
& # 8211 5-6 tablespoons cornmeal
& # 8211 little water
& # 8211 salt to taste

Celery is cleaned, sliced ​​and boiled in salted water for only 10-15 minutes. Strain and leave to cool.
Prepare a mujdei from: garlic, a little water, the 3 tablespoons of oil and salt.
Slices of celery are given through white flour, then through mujdei, and then through corn. The slices prepared in this way are placed in a tray previously greased with a little oil, and then the tray is placed in the oven for about 20 minutes.

Celery cream soup

& # 8211 1/2 kg celery root
& # 8211 2 onions
& # 8211 2 potatoes
& # 8211 1 liter vegetable soup
& # 8211 2 tablespoons walnut oil for serving
& # 8211 sare
& # 8211 pepper

Method of preparation

Put the onion in a boiling pot to harden in oil with a little water and leave for about 2 minutes. Then add the finely chopped celery and pour in the soup. Let it boil for 20 minutes and then add the peeled potatoes and cut into cubes, which are also left to boil for another 20 minutes.
Mix the mixture, match the taste of salt and pepper and serve with lightly chopped walnuts.

Baked potatoes and celery


& # 8211 1 handful of fresh greens (thyme, rosemary, sage)
& # 8211 2 onions
& # 8211 500 g potatoes
& # 8211 750 g celery (root)
& # 8211 2 tablespoons olive oil
& # 8211 1 clove of garlic
& # 8211 400 ml vegetable soup
& # 8211 50 g unsalted butter
& # 8211 dry bread crumbs
& # 8211 sare
& # 8211 pepper

Method of preparation
Preheat the oven to 200 degrees Celsius.
Chop the greens, peel and chop the onion and slice the potatoes and celery. Heat the oil in a pan and sauté the onion with some of the chopped greens until it softens. Cut the garlic in half and rub a heat-resistant tray with it, place a layer of potatoes in a bowl, then the onion (plus greens) and celery, and season with salt and pepper to taste. Pour the vegetable broth and put a few tablespoons of butter, then cover with a lid and put the tray in the oven for 45 minutes.
Mix the breadcrumbs with the rest of the greens and a drop of olive oil. After 45 minutes, set the lid aside, sprinkle the breadcrumbs mixed with the greens and leave the tray in the oven for another 15 or 20 minutes, until the potatoes and celery are au gratin.

Delicious milk-based pancakes, according to grandma's recipe!

Dear lover of delicious dishes, today we present you an extraordinary recipe for milk-based pancakes. Pancake dough is prepared very simply and quickly. Even a novice in the culinary arts will do great. The pancakes are very tasty and fragrant. If desired, you can fill the pancakes with cottage cheese, condensed milk, jam or even cherries.


& # 8211 4 tablespoons vegetable oil

& # 8211 2 glasses of sifted flour

Note: see Measurement of ingredients


1. Break the eggs into a bowl, add the sugar, a pinch of salt and vanilla sugar. Beat the ingredients well, then add the vegetable oil and milk.

2. Mix the composition well, then add 1 glass of boiling water. Mix the ingredients in a faster tempo, then add the starch. Mix the composition well.

3. Gradually add the sifted flour. Homogenize the dough.

4. Bake the pancakes in a pan greased with butter, well heated, on both sides until nicely browned.

5. Arrange the appetizing delicacy in a stack on a plate. If desired, you can fill the pancakes with your favorite filling, either cottage cheese, some cherries or serve them, along with some jam, cream or honey.

Note: From this amount of products, you will get about 40 pancakes.

Homemade savarine

Put flour in a bowl, add yeast, half of the warm milk, sugar and a pinch of salt. Mix the ingredients until the yeast and sugar have dissolved. Sprinkle a thin layer of flour from the bowl on top and leave for 10 minutes. After 10 minutes, add the whole egg, lemon peel and the rest of the milk.

Knead the crust until the dough comes off the hands. Gradually add the melted butter until it is perfectly incorporated into the dough. Cover with a towel and leave the dough to rise for about 30 minutes. Grease 10 forms of savarines with butter. Portion the dough and place it so that it is filled 3/4 of the form. Bake the savarines in the hot oven at 180-200C for 25-30 minutes. When ready, leave to cool in molds.

Preparation of the syrup: Boil the water with the sugar. After the sugar dissolves and boils, leave it to cool and add the rum. The savarines are soaked in the prepared syrup and drained on a grill with the larger part down. Cut a lid on each savarin and decorate with whipped cream and jam.

We wish you good appetite and more cooking!

Rice with almond milk

Remember rice pudding, the delicious dessert of childhood? How about using almond milk and creating a healthier version of this dish? It will have an ideal texture and will be a perfect dessert for the whole family. So let's see how you can make this creamy rice pudding with almond milk!

Ingredients for rice with almond milk

  • ½ cup of white or brown rice
  • 4 cups almond milk
  • ¼ cup of raw sugar
  • ¼ cup of raisins
  • 1 teaspoon vanilla essence
  • 1 teaspoon of cinnamon
  • 1 nutmeg powder

How to prepare rice with almond milk

To begin, mix the rice, sugar, almond milk, raisins, cinnamon and nutmeg powder in a large skillet. Boil the rice with milk over low heat, stirring occasionally with a wooden spoon, so that the rice does not stick to the bottom of the pan.

After about 15-20 minutes you can taste the rice, and if it is cooked enough, you can add the vanilla essence, incorporating it in the rice with almond milk. Pour the rice into bowls or glasses and decorate them with cinnamon powder and mint leaves. The result will be delicious!

Cafe Latte

This drink is loved by all coffee lovers. Here is a recipe you can make at home!

Preparation time: 15 minutes / 4 servings


- 2 cups of milk
- 1 ⅓ cup of freshly brewed espresso coffee

Heat the milk over medium to low heat. Mix lightly with a foaming mixer to create foam. Make espresso coffee and distribute it evenly in 4 glasses or cups. Pour the milk, holding the foam with a spoon. At the end, add the foam on top.

Nutritional information: 62.6 calories / 1 serving.

Delicious cones with milk cream & # 8211 the perfect recipe!

We present you a recipe for delicious cones with condensed milk. From just 3 ingredients and in record time, you get a very tasty and appetizing dessert. This is perfect for days when you don't have enough time to cook or if you have guests on the doorstep. Enjoy your loved ones with some amazing homemade cakes.


-500 g of puff pastry with yeast

-1 can of boiled condensed milk


1. Thaw the dough. Stretch it a little and cut it into strips, about 2 cm thick.

2. Make a few cardboard tubes (cones) and cover them with aluminum foil. Arrange a strip of dough on each cone.

3. Arrange the cones on a baking tray lined with paper.

4. Bake them in the preheated oven at 170 ° C for about 5 minutes, until golden brown. Baking time depends on each oven. Remove from the oven and allow to cool.

5. Mix the soft butter (at room temperature) with the condensed milk.

6. Fill the cones with the cream obtained. If desired, sprinkle them with powdered sugar.

Video: Κατασκευή Τόξου με σωλήνα How to make a bow out of PPR pipe. (November 2021).