GRAPE SPOON SWEET

GRAPE SPOON SWEET

INGREDIENTS

2 pounds (1 kilo) of non seed white grapes

0,6 pounds (300 grams)  of sugar

1 teaspoon of vanilla extract

1 tablespoon of lemon juice

PREPARATIONS

Remove the stems from the grapes and rinse them. 

Put them in a pot with the sugar and a little bit of water just not to stick on pot.

Boil them in low heat until water has evaporated and syrup has become thick.

Add vanilla extract and lemon juice.

When the grapes have cooled to room temperature pack into jars.

You can store this sweet in room temperature but i recommend you to keep in refrigerator.

You can make as much grape sweet as you want depending on how much grapes you have.

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GREEK COOK LOVERS

CHICKPEAS SOUP

CHICKPEAS SOUP

INGREDIENTS

1/2 kilo(1 pound) chickpeas

1/2 cup olive oil

1 chopped onion

1/2 kilo(1 pound) tomato puree

2 tablespoons salt

1 teaspoon pepper

water

PREPARATION

Add chickpeas in water for 6 hours(overnight) to become softer.

Boil chickpeas for 1 1/2  hour in a pot of for 15-20 minutes in pressure cooker. We want chickpeas to be soft so you should cook until be soft.

In a pot heat olive oil.

Saute onion.

Saute the boiled chickpeas.

Add tomato puree and 1 cup of water.

Add salt and pepper.

Cook for 25-30 minutes until water has evaporated.

That's it.

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GREEK COOK LOVERS

UNIQUE GREEK COOK LOVERS RECIPE!

HOW OLIVE OIL IS MADE

HOW EXTRA VIRGIN OIL IS MADE

The collection of olive oils.

It's a procedure that is made every year in December and January. With new technology it's easier to collect olive oils.But in the past whole family was gathered in order to collect them. It's was a lit bit tiring and difficult too. Especially in Crete almost every family has it's own olive trees and make it's own extra virgin olive oil.
We use only extra virgin oil. Sometimes we use it even in sweets.

IN THE FACTORY

THAT'S HOW DOES EXTRA VIRGIN OLIVE OIL COMES ON YOUR TABLE!

RESPECT AND USE THIS HOLY PRODUCT!

GREEK COOK LOVERS!

ALL RECIPES

ALL  RECIPES 20!! 

GREEK SALAD (XORIATIKI CLASSIC)

TIGANIA (FRIED PORK)

LOUKOUMADES

RABBIT

TZATZIKI

HALVAS

SPINACH RICE

FRIED ZUCCHINI

MELOMAKARONA-HONEY COOKIES WITH WALNUTS

SAGANAKI-PAN SEARED GREEK FETA CHEESE

SPAGHETTI WITH MINCED MEAT

CHICKEN OKRA-FRIED POTATOES

PASTELI-HONEY SESAME CANDY

Greek Tirokafteri (Spicy Cheese Dip)

SPANAKOPITA(SPINACH PIE)

BLACK EYED BEANS

PORK WITH GREENS

TAHINI(SESAME PASTE) WITH HONEY

PASTITSIO

RIZOGALO(RICE PUDDING)

RIZOGALO(RICE PUDDING)

RIZOGALO(RICE PUDDING)

INGREDIENTS:

2 tbsp. butter
1 quart milkpinch of salt
1/3 cup rice (see above)
strip of lemon rind
1/4 cup sugar
2 eggs, beaten well
1 tsp. vanilla extract
ground cinnamon for serving

PREPARATION
In a large saucepan over medium high heat, melt butter. 

Add  milk and pinch of salt and bring to a boil.
Add the rice and lemon rind and boil for approximately 25 minutes stirring frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy.
When the rice is cooked, remove the lemon rind and stir in the sugar.
Add about a cup of the warm milk mixture to the beaten eggs to temper them and prevent them from curdling.
Reduce the heat to low and add the egg – milk mixture into the pot, stirring constantly and continue to cook until the mixture begins to thicken. 

Remove the pot from the heat, stir in the vanilla extract and cool.
To serve, dust with a sprinkle of ground cinnamon. 

You can enjoy this recipe at room temperature or chilled.

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GREEK COOK LOVERS

PASTITSIO

PASTITSIO

INGREDIENTS

1/2 cup olive oil
2 lbs. ground beef (or ground lamb, or a mixture of both)
1 large yellow onion, chopped
1 cup dry white wine
1 14 oz. can tomato puree or sauce
3 tbsp. chopped fresh parsley
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
salt and freshly ground black pepper to taste
3 tbsp. breadcrumbs
1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries. You can substitute ziti or penne
4 egg whites (reserve the yolks for bechamel sauce)
1/2 cup unsalted butter (1 stick)

For the bechamel sauce:
1 cup unsalted butter (2 sticks)
1 cup all purpose flour
1 quart milk, warmed
8 egg yolks, beaten lightly
a pinch of ground nutmeg

PREPARATIONS

Heat olive oil in a large saute pan. 
Add ground beef and cook over medium-high heat until pink color disappears, about 5 minutes. 
Add onions and cook until they are translucent, about 5 minutes more.
Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta.
Cook pasta noodles according to package directions and drain well. 
Rinse noodles in colander under cold water to cool them slightly.
Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.
Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. 
Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.
Brush the bottom and sides of the lasagna pan with olive oil. 
Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.
Add the meat filling in an even layer to the pasta. 
Top with remaining pasta noodles and flatten top layer as best you can.
Pre-heat the oven to 350 degrees while you prepare the bechamel sauce.
Bechamel Sauce:
Melt butter in a saucepan over low heat. 
Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux.
Allow the flour/butter mixture to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously. 
Simmer over low heat until it thickens but does not boil.
Remove from heat and stir in beaten egg yolks. 
Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.
Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.
Pour the bechamel over the pasta noodles making sure to pour sauce down in to the corners as well. Sprinkle with remaining 1/2 cup of grated Parmesan cheese. 
Bake in 350 degree oven for approximately 45 minutes or until the top is a nice golden color.

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GREEK COOK LOVERS

recipe from http://greekfood.about.com/od/pastadishes/r/Pastitsio.htm

image from http://trialx.com/i/2012/07/07/a-simple-recipe-for-cooking-pastitsio/

NEW VIDEO!!

NEW RECIPES IN ONE VIDEO!!

NEW!!

NEW CATEGORY: SNACKS!!!!

TAHINI(SESAME PASTE) WITH HONEY

TAHINI(SESAME PASTE) WITH HONEY

INGREDIENTS

Tahini (sesame paste)

Honey

Sliced bread

PREPARATIONS

Take a slice of bread.

Spread some tahini on bread with a knife.

Add with a spoon as much as honey you like.

That's it!

So simple, so tasty, so healthy!

this snack is ideal for breakfast. It contains a lot of energy and proteins!

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GREEK COOK LOVERS 

PORK WITH GREENS

PORK WITH GREENS

THIS RECIPE IS COOKED WITH WILD GREEK GREENS BUT IT'S DIFFICULT TO FIND. COMMENT IF YOU LIKE TO GIVE YOU THE GREEK NAMES OF WILD GREENS.SO FOR GREENS WE WILL USE SPINACH, LEEK, GREEN ONION,CELERY, PARSLEY AND DILL.

INGREDIENTS

1 kilo(2 pounds) pork 

1/2 kilo (1 pound) greens

1 cup of white wine

1 chopped onion

1 tablespoon salt

1 teaspoon pepper

1/2 cup olive oil

Water

DIRECTIONS

Wash greens and cut into large peaces.

In a large pan add olive oil and heat in medium heat.

Saute onion and cook until golden.

Add pork and saute for 3-4 minutes.

Add wine and cook until wine has evaporated.

Add 2 cups of water.

Cook for 30 minutes.

Add greens and mix with meat.

Cook for 20-25 minutes.

Add water if needed.

Cook until most of water has evaporated.

THIS VIDEO IS IN GREEK AND THE RECIPE IS SIMILAR WITH MINE!

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

THIS IS A GREEK COOK LOVERS RECIPE!

BLACK EYED BEANS

BLACK EYED BEANS

INGREDIENTS

1 cup black eyed beans

1 onion sliced

3 tablespoons olive oil

1 teaspoon salt

1 tablespoon parsley

1 lemon juice

DIRECTIONS

Boil beans for one and half an hour in a pot or for a quarter an hour in pressure cooker.

Pull beans out of water and put in a deep plate.

Add olive oil, onion, salt, parsley and lemon juice.

Mix well.

That's it. A healthy salad or even a meal!

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

SPANAKOPITA(SPINACH PIE)

SPANAKOPITA(SPINACH PIE)

INGREDIENTS

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped(optional)
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

PREPARATIONS

Heat 3 tablespoons olive oil in a large skillet over medium heat. 

Saute onion and green onions until soft and lightly browned. 

Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. 

Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. 

Stir in spinach mixture. 

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. 

Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. 

The sheets will overlap the pan. 

Spread spinach and cheese mixture into pan and fold overhanging dough over filling. 

Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. 

Tuck overhanging dough into pan to seal filling.

Preheat oven to 350 degrees F (175 degrees C). 

Lightly oil a 9x9 inch square baking pan.Bake in preheated oven for 30 to 40 minutes, until golden brown. 

Cut into squares and serve while hot.

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GREEK COOK LOVERS

image taken from http://www.talaxanikamas.gr/index.cfm?action=content&id=2

Greek Tirokafteri (Spicy Cheese Dip)

Greek Tirokafteri (Spicy Cheese Dip)

INGREDIENTS

3-4 chili peppers (the variety which is about 20cm long)

½ kg feta cheese

¼ kg ricotta cheese (Greek anthotiro is better, if you can get it)

3 teaspoonfuls lemon juice

100ml extra virgin olive oil

PREPARETIONS

Wash the peppers and bake  them for a quarter of an hour  until the skin separates from the body and then remove the skin and the seeds (use gloves to do that otherwise you will suffer an unpleasant hot feeling in your hands).

Put them with the rest of the ingredients in a liquidizer and mix them well.

Place it in a bowl and serve with grilled or fried vegetables or as a dip.

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

image taken from http://realgreekrecipes.blogspot.gr

PASTELI-HONEY SESAME CANDY

PASTELI-HONEY SESAME CANDY

INGREDIENTS

1 pound(1/2 kilo) honey

1 pound(1/2 kilo) sesame

1 strip of lemon peel

PREPARATIONS

In a saucepan, bring honey and lemon peel to a boil.
Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel.Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered).
Chill for at least 2-3 hours.With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.To eat, peel off the parchment paper.Store in the refrigerator.

So simple, so healthy, so tasty.

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

RECIPE FROM http://greekfood.about.com/od/candy/r/softses_pasteli.htm

image from http://www.golden-honey.gr

CHICKEN OKRA-FRIED POTATOES

CHICKEN OKRA-FRIED POTATOES

A unique recipe from GREEK COOK LOVERS

INGREDIENTS

1 chicken

1 chopped onion

1/2 cups of olive oil
2 1/2 cups of water
2 1/4 pounds of okra 
2 tablespoon of sea salt

1 16-ounce can of tomato pulp (or 3 fresh tomatoes, grated)

1 cup of water

1 tablespoon vinegar

3 whole allspice

1 tablespoon pepper

1 pinch of cumin(optional)

PREPARATION

Put okra 5-6 hours under the sun.

Wash okra and remove stems.

In a large bowl add okra and add 1 tablespoon of salt and the vinegar.

Let okras in bowl for 30 minutes.

Preheat oven 180 degrees.

In a oven pan add chicken, tomato, water, onion, olive oil, 1 tablespoon salt, allspice, cumin and pepper.

Cook for half an hour.

Add okras and cook for another half an hour.

Add water if needed.

If you like fry some potatoes.

The preparation for okras before cooking makes okras more stable after cooking.

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GREEK COOK LOVERS

SPAGHETTI WITH MINCED MEAT

SPAGHETTI WITH MINCED MEAT

INGREDIENTS

1 pound (1/2 kilo) spaghetti

1 pound (1/2 kilo) minced meat(beef recommended) 

1 pound (1/2 kilo) tomato puree

1/2 cup milk

1/2 cup red wine

1 onion

1-2 chopped gloves garlic

1/2 cup olive oil

a pinch of thyme

a pinch of pepper

a pinch of sugar

1 teaspoon salt

1 daphne leaf

water

PREPARATION

Heat the oil in a pan and roast the onion and the garlic.

Add minced meat and saute. 

When the colour of the minced meat has changed(has become somehow grey) add the red wine. 

Wait wine to evaporate. 

Add the tomato puree, milk, salt, pepper, thyme, sugar and the leaf of dafnes.

Cook for about 40 minutes (until liquid is almost evaporated)

Meanwhile boil water.

Add spaghetti add cook 6-7 minutes.

Pour water of spaghetti and add some olive oil.

That's it!

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GREEK COOK LOVERS

SAGANAKI-PAN SEARED GREEK FETA CHEESE

SAGANAKI-PAN SEARED GREEK FETA CHEESE

INGREDIENTS

1 pound (1/2 kilo) feta cheese

1/2 cup olive oil

2/3 cup of flour for dredging

2-3 lemons, quartered

1/4 cup sesame

PREPARATIONS

Cut feta cheese into slices.

Moist both sides with water and dredge into flour.

Heat olive oil in a pan in medium heat.

Put the floured feta into the heated olive oil.

Cook until golden both sides.

When it is golden both sides remove saganaki from pan and dredge right away into sesame.

Squeeze lemon over saganaki!

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THIS RECIPE IS A GREEK COOK LOVERS INVENTION!

MELOMAKARONA-HONEY COOKIES WITH WALNUTS

MELOMAKARONA-HONEY COOKIES WITH WALNUTS

These cookies is a traditional sweet eaten basically in Christmas. It it said to be an ancient Greek sweet!

INGREDIENTS

2 cups olive oil
3/4 cup sugar
Zest of one orange
3/4 cup orange juice
1/4 cup brandy
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
7 1/2 cups all-purpose flour
3/4 cup walnuts, ground coarsely
Ground cinnamon for sprinkling

For the syrup:
1 cup honey
1 cup sugar
1 1/2 cups water
1 cinnamon stick
3-4 whole cloves
1-2-inch piece lemon rind
1 tsp. lemon juice

PREPARATION

Preheat the oven to 350 degrees.

In a small bowl, using your fingers, combine the orange zest with the sugar – rubbing the grains as if you were playing with sand to release the orange oils into the sugar.

Using an electric mixer, beat the oil with the orange sugar until well mixed. 

In a separate bowl, sift the flour with the baking powder, baking soda and salt.

Add the orange juice and brandy to mixer and mix well.

Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. 

Once the flour is incorporated fully stop mixing.

To roll cookies, pinch a portion of dough off about the size of a walnut. 

Shape in your palms into a smooth oblong shape, almost like a small egg. 

Place on an ungreased cookie sheet.

 Shape and roll cookies until the sheet is filled.

Press the tines of a large fork in a crosshatch pattern in the center of each cookie. 

This will flatten them slightly in the center.

 The cookies should resemble lightly flattened ovals when they go in the oven.

Bake in a preheated 350-degree oven for 25 – 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)

While the cookies are baking, prepare the syrup.

In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. 

Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes.

Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.

Place the ground walnuts in a shallow plate or bowl next to the stove top. 

When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.

Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. 

Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.

Do not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

recipe taken from http://greekfood.about.com/od/cookiescakes/r/Melomakarona-Spiced-Honey-Cookies-With-Walnuts.htm

image taken from argiro.gr

FRIED ZUCCHINI

FRIED ZUCCHINI

INGREDIENTS

3-4 zucchini

1 cup of all purpose flour

1 teaspoon of salt

1 cup extra virgin Olive oil

PRERARATIONS

Cut zucchini slices in half if they are long.

Cut zucchini into very thin slices using a sharp knife or a mandoline.

You can cut  zucchini into long slices or coin slices.This is up to you.

Preheat oil in a large pot or deep fryer.

Meanwhile mix flour,salt and a pepper in a bowl.

Deep zucchini into flour both sides and place floured slices in a plate.

When the olive oil is ready to fry, drop your first batch of zucchini in it.

Fry until golden.

Repeat this process and with the other batches.

Fried zucchini is served with tzatziki or yogurt.

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GREEK COOK LOVERS

GREEK COOK LOVERS PIC

THAT'S A PICTURE I LIKE!

SPINACH RICE

SPINACH RICE

INGREDIENTS

1(2 1/4 pounds) kilo spinach

1 cup long-grain  rice

1 onion

1/2 cup olive oil

6 cup of water

1/2 tablespoon salt

1  pepper

 1 teaspoon pepper

PREPARATION

Chop,wash and drain the spinach.

Chop the onion.

In a stock pot, saute the chopped onion in the oil over medium heat for 8-10 minutes.

Add spinach and 1  cups of water and cook until the spinach wilts, about 5-7 minutes.

Add rice and 5  cups of water, bring to a boil, and cook for 15 minutes,stirring occasionally. 

Stir in lemon juice and salt, cook for another 5 minutes and remove from heat.

Stir, cover, and let sit for 20 minutes before serving!

That  was the recipe of a healthy meal!

Po pay definitely likes it!

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS

image taken from argiro.gr

HALVAS

HALVAS

INGREDIENTS

1 cup olive oil

2 cups coarse semolina

2 1/2 cups sugar

4 cups water

1/2 cup raisin

1 lemon peel

1 orange peel

1 tablespoon cinnamon

2 cinnamon sticks

1/4 cup pine nuts

PREPARATION

In a medium saucepan we mix water,sugar.

Add the cinnamon ticks, lemon and orange peels.

Boil for 5 minute and then lower the heat and simmer gently.

In another large saucepan heat olive oil until simmering.

Add the coarse semolina and cook, stirring frequently to prevent sticking.

Cook the semolina in the oil until the grains begin to toast and turn a deep golden color.

Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. 

The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself.

Stir in the raisins, pine nuts and continue to cook until the semolina absorbs all the liquid.

Cover the pot tightly and set aside to cool for 10-15 minutes.

Spoon the mixture into a pudding mold or into individual ramekins. 

Allow the pudding to cool to room temperature before serving.

To serve, sprinkle with cinnamon and some more chopped nuts (if desired).

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RECIPE IS THE START, IMAGINATION IS THE FINISH!

GREEK COOK LOVERS 

image take from protagon.gr

TZATZIKI

TZATZIKI

INGREDIENTS

1/2 kilo (17 oz) strained yogurt

1 cucumbers

150 ml extra virgin olive oil

2 gloves garlic

2 teaspoon wine vinegar

1 tablespoon chopped dill leaves
1 tablespoon salt

PREPARATION

Peel, seed, dry and dice the cucumber .
Squeeze cucumber to get any water out.
Chop the garlic.  

Put yogurt in a large bowl.
Add in yogurt the olive oil, the garlic, the vinegar, salt and the dill leaves.

Mix well these ingredients. 

Finally we add the cucumbers.

That's it, tzatziki is ready to eat!

The amounts of the ingradients varies from recipe to recipe. You have to find the amounts you like.

LET YOUR COOKING SPIRIT FREE! ENJOY!

GREEK COOK LOVERS

  IMAGE TAKEN FROM WWW.ARGIRO.GR

GREEK COOK LOVERS NEW VIDEO

HERE'S OUR NEW VIDEO

WHAT'S ON YOUTUBE.COM

http://www.youtube.com/watch?v=qm7K_Om5aGk

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GREEK COOK LOVERS

RABBIT

RABBIT

Ingredients

1 rabbit ,jointed

2 bay leaves

1/2 olive oil

1/2  cup wine(white wine recommended)

1 teaspoon of salt

4 whole allspice

1/2 teaspoon oregano

1 lemon

warm water as much as need

Directions
Rinse the rabbit pieces.

Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all side.

Add salt ,the bay leaves, the allspice, the oregano and the juice of the lemon.

Pour the wine. 

After 4-5  minutes we add warm water as much as  need in order the meat to get covered with water. 

Simmer for 40 minutes in normal heat.

If the food's water has evaporated during cooking , you can add some more.

The secret for this food is the water to has evaporated when the meat is ready!
It can be served with fried potatoes or rice!

LET YOUR COOKING SPIRIT FREE! ENJOY!

GREEK COOK LOVERS

P.S I didn't found any video for this recipe. That's why this food is so unique and Greek cook lovers is one of the few websites-blogs having published this recipe! This recipe is my grandmas!

LOUKOUMADES

LOUKOUMADES

Ingredients:

3 cups all-purpose flour

1 pkg. (1/4 oz) dry yeast

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. suga

r1/2 tsp. salt

1 tsp. whiskey or brandy or ouzo

1-1/2 cups lukewarm water

1/2 cup lukewarm water

2 cups canola or corn oil

Ground cinnamon and walnuts for serving

For the syrup:2 cups sugar1 stick cinnamon1-cup water1/2 cup honey

Preparation:

Dissolve the yeast in the 1/2 cup lukewarm water and set aside.

In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.

Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand mixer (and a non electric is just fine), mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.

Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.

When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking.

Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.

Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.

LET YOUR COOKING SPIRIT FREE! ENJOY!

GREEK COOK LOVERS

recipe from www.greekfood.about.com    image from www.wikipedia.org