recipes
In this section, you can discover recipes that dried fruits and nuts can be used. You can make some really nice desserts, healthy and nutritious cereal bars, sauces and dinners.
Walnut Cake
Walnut pie is very traditional in many places around the world and you can find many different recipes. This particular recipe is a Greek version of a walnut pie.
For the cake
5 cups of Walnut Quarters and Pieces
5 cups of breadcrumbs
15 eggs
5 cups of sugar
5g of vanilla powder or 1,5 teaspoon vanilla extract
1 sachet baking powder
For the syrup
3 cups of sugar
2 cups of water
For the cake
We beat the egg whites until they become a meringue. Then separately we beat the egg yolks with the sugar until they mix well. When the sugar has dissolved completely, you pour the mix to the meringue and stir them. Then you put in the final mix the breadcrumbs, the walnuts, the baking powder and the vanilla and you stir everything with a spoon from the bottom of our mixing bowl toward the top of it. When everything is mixed we empty the mixing bowl in a pan and put it in the oven at 180 degrees (set to fan). If you have a gas oven set it to 200 degrees. In order to find out if the cake is ready, you should stick a knife in the centre if of it and it should come out clean. It should take approximately 50 minutes (depending on your oven).
For the Syrup
In a pot add the sugar with the water. From the time you bring it to a boil, you should leave it boiling while stirring for 10 minutes and then remove it from the heat.
In order to pour the syrup over the cake, your syrup has to be cold and your cake hot, so it is advised to start with your syrup, so it is cold enough when you pour it over your cake.
For the cake
5 cups of Walnut Quarters and Pieces
5 cups of breadcrumbs
15 eggs
5 cups of sugar
5g of vanilla powder or 1,5 teaspoon vanilla extract
1 sachet baking powder
For the syrup
3 cups of sugar
2 cups of water
For the cake
We beat the egg whites until they become a meringue. Then separately we beat the egg yolks with the sugar until they mix well. When the sugar has dissolved completely, you pour the mix to the meringue and stir them. Then you put in the final mix the breadcrumbs, the walnuts, the baking powder and the vanilla and you stir everything with a spoon from the bottom of our mixing bowl toward the top of it. When everything is mixed we empty the mixing bowl in a pan and put it in the oven at 180 degrees (set to fan). If you have a gas oven set it to 200 degrees. In order to find out if the cake is ready, you should stick a knife in the centre if of it and it should come out clean. It should take approximately 50 minutes (depending on your oven).
For the Syrup
In a pot add the sugar with the water. From the time you bring it to a boil, you should leave it boiling while stirring for 10 minutes and then remove it from the heat.
In order to pour the syrup over the cake, your syrup has to be cold and your cake hot, so it is advised to start with your syrup, so it is cold enough when you pour it over your cake.
Bars with dried fruits, nuts and honey
These really nutritious cereal bars with dried fruits dried nuts and honey is the best way to start your day since they fill you with energy, while boosting your immune system.
1 cup of a nutritious mix of Raw Almonds, Dried Cranberries, Dried Goji Berries and Raisins.
1 cup of oats.
1/4 of a cup Honey of your choice.
1/4 of a cup peanut butter or tahini.
In a large bowl mix the oats, the nutritious mix of dried fruits and nuts, the honey and the peanut butter or tahini.
Mix very well all the ingredients by hands so they have a consistent texture.
Use some baking paper and spread the mixture on it trying to cover a surface of 20x20cm approximately.
Cover the mixture with a wrapping film and put it in the fridge. Leave it there for at least 1 hour until thickened.
You can cut the mixture into bars. The bars can be stored in the fridge in an airtight container for approximately 7-8 days.
1 cup of a nutritious mix of Raw Almonds, Dried Cranberries, Dried Goji Berries and Raisins.
1 cup of oats.
1/4 of a cup Honey of your choice.
1/4 of a cup peanut butter or tahini.
In a large bowl mix the oats, the nutritious mix of dried fruits and nuts, the honey and the peanut butter or tahini.
Mix very well all the ingredients by hands so they have a consistent texture.
Use some baking paper and spread the mixture on it trying to cover a surface of 20x20cm approximately.
Cover the mixture with a wrapping film and put it in the fridge. Leave it there for at least 1 hour until thickened.
You can cut the mixture into bars. The bars can be stored in the fridge in an airtight container for approximately 7-8 days.
Superfood Salad
This superfood salad is a perfect meal for either your lunch at work or your dinner.
Ingredients for the salad
Lime juice of 1 lime
Orange juice of 1 orange
Half lettuce
1 cucumber
1 carrot
5 tablespoons of Greek Olive Oil
1 teaspoon of Dijon mustard
1 tablespoon Greek Thyme Honey
150g boiled quinoa
50g Raisins
50g Walnut Quarters And Pieces
1 spring onion
10-15 cherry tomatoes
1 tablespoon basil
Method
You cut the cucumber in small squares and then you use a vegetable peeler to cut into thin slices the carrot.
Then in a bowl you add the lime juice, the orange juice, the olive oil, the mustard, the honey and you mix them. You add the quinoa, the salt and you mix them all together. After that, you add the raisins, the walnuts, the lettuce, the onion and the basil finely chopped and the tomatoes cut in half.
Ingredients for the salad
Lime juice of 1 lime
Orange juice of 1 orange
Half lettuce
1 cucumber
1 carrot
5 tablespoons of Greek Olive Oil
1 teaspoon of Dijon mustard
1 tablespoon Greek Thyme Honey
150g boiled quinoa
50g Raisins
50g Walnut Quarters And Pieces
1 spring onion
10-15 cherry tomatoes
1 tablespoon basil
Method
You cut the cucumber in small squares and then you use a vegetable peeler to cut into thin slices the carrot.
Then in a bowl you add the lime juice, the orange juice, the olive oil, the mustard, the honey and you mix them. You add the quinoa, the salt and you mix them all together. After that, you add the raisins, the walnuts, the lettuce, the onion and the basil finely chopped and the tomatoes cut in half.
Chicken breast with caramelised vegetables
This is a delicious recipe with chicken breast caramelised vegetables and cashews. Bear in mind that instead of the chicken breast you can use any type of meat, or why not, just the caramelised vegetables with the cashews as a side dish to your rice.
You will need:
400g chicken breast (or any other kind of meat)
400g of vegetables of your choice
2 tablespoons of balsamic vinegar
1 tablespoon of Greek Thyme Honey
4-5 tablespoons of Greek Extra Virgin Olive Oil CretaVita
salt, pepper, oregano
100g Cashews
50g Dried Cranberries (optional)
To start with, in a frying pan you saute with the olive oil the vegetables until they become soft. When they are soft, you pour in it the balsamic vinegar and the thyme honey and you let it in medium heat until all the liquids have been evaporated. When your vegetables are ready, you remove them from the frying pan into a dish. In the same frying pan, you saute now the chicken until it is well cooked all around. When it needs approximately 5 minutes to be you put salt, pepper, oregano and then you put back your vegetables with the cashews and the cranberries (if you would like to have some). When everything is ready you can serve it with some tortilla bread or rice.
You will need:
400g chicken breast (or any other kind of meat)
400g of vegetables of your choice
2 tablespoons of balsamic vinegar
1 tablespoon of Greek Thyme Honey
4-5 tablespoons of Greek Extra Virgin Olive Oil CretaVita
salt, pepper, oregano
100g Cashews
50g Dried Cranberries (optional)
To start with, in a frying pan you saute with the olive oil the vegetables until they become soft. When they are soft, you pour in it the balsamic vinegar and the thyme honey and you let it in medium heat until all the liquids have been evaporated. When your vegetables are ready, you remove them from the frying pan into a dish. In the same frying pan, you saute now the chicken until it is well cooked all around. When it needs approximately 5 minutes to be you put salt, pepper, oregano and then you put back your vegetables with the cashews and the cranberries (if you would like to have some). When everything is ready you can serve it with some tortilla bread or rice.
Melomakarona
These amazing cookies are a traditional Greek Christmas treat called "Melomakarona". Your house will be filled with aromas of orange, honey, cinnamon, and cloves… Each bite is so deliciously Christmassy!
For the syrup
• 400 g water
• 400 g granulated sugar
• 400 g Greek honey
• 3 stick(s) cinnamon
• 3 cloves
• 1 orange, cut in half
1st mixture
• 400 g orange juice
• 400 g seed oil
• 180 g olive oil
• 50 g icing sugar
• 1/2 teaspoon(s) cloves
• 2-3 teaspoon(s) cinnamon
• 1/4 teaspoon(s) nutmeg
• 1 teaspoon(s) baking soda
• orange zest, of 2 oranges
2nd mixture
• 1 kilo all-purpose flour
• 200 g semolina, fine
To serve
• Greek honey
• Walnut quarter and pieces
For the syrup
• Boil all of the ingredients for the syrup, until the sugar melts. Remove from heat.
• Let the syrup cool for 3-4 hours. It must be cold by the time the cookies come out from the oven.
• You can prepare the syrup from the day before.
For the cookies
• Preheat the oven to 190* C set to fan.
• To make the cookies, you need to prepare 2 separate mixtures.
• For the first mixture, add all of the ingredients in a large bowl and mix them using a hand whisk.
• In a separate bowl, add all of the ingredients for the second mixture.
• Combine the first and second mixture.
• Mix by hand, very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle.
• Mold cookie dough into oval shapes, 3-4 cm in length, 30 g each. Try to keep them as similar as possible.
• Bake for about 20-25 minutes, until they are crunchy and golden brown.
• As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
• Allow them to drain on a wire rack.
• Drizzle with honey and chopped walnuts.
For the syrup
• 400 g water
• 400 g granulated sugar
• 400 g Greek honey
• 3 stick(s) cinnamon
• 3 cloves
• 1 orange, cut in half
1st mixture
• 400 g orange juice
• 400 g seed oil
• 180 g olive oil
• 50 g icing sugar
• 1/2 teaspoon(s) cloves
• 2-3 teaspoon(s) cinnamon
• 1/4 teaspoon(s) nutmeg
• 1 teaspoon(s) baking soda
• orange zest, of 2 oranges
2nd mixture
• 1 kilo all-purpose flour
• 200 g semolina, fine
To serve
• Greek honey
• Walnut quarter and pieces
For the syrup
• Boil all of the ingredients for the syrup, until the sugar melts. Remove from heat.
• Let the syrup cool for 3-4 hours. It must be cold by the time the cookies come out from the oven.
• You can prepare the syrup from the day before.
For the cookies
• Preheat the oven to 190* C set to fan.
• To make the cookies, you need to prepare 2 separate mixtures.
• For the first mixture, add all of the ingredients in a large bowl and mix them using a hand whisk.
• In a separate bowl, add all of the ingredients for the second mixture.
• Combine the first and second mixture.
• Mix by hand, very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle.
• Mold cookie dough into oval shapes, 3-4 cm in length, 30 g each. Try to keep them as similar as possible.
• Bake for about 20-25 minutes, until they are crunchy and golden brown.
• As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
• Allow them to drain on a wire rack.
• Drizzle with honey and chopped walnuts.
Ntakos
Ntakos Salad is a traditional salad you will find on the island of Crete. It is very quick and easy to make.
Ingredients for the Ntakos Salad:
1 piece of barley rusk
1 big tomato
a pinch of salt
thyme, fresh
100 g feta cheese
a few olives
drizzle with Greek extra virgin olive oil
Method
Place the barley rusk on a plate with the crust facing down.
Cut the tomato in half. Grate one half into a bowl. Cut the other half into little cubes.
Pour first the graded tomato onto the rusk to soften it and then the cubes above it.
Finely chop the feta cheese, and place it with the olives over the tomato cubes. Drizzle with Greek extra virgin olive oil, sprinkle with thyme and salt and you are ready to enjoy it!
Ingredients for the Ntakos Salad:
1 piece of barley rusk
1 big tomato
a pinch of salt
thyme, fresh
100 g feta cheese
a few olives
drizzle with Greek extra virgin olive oil
Method
Place the barley rusk on a plate with the crust facing down.
Cut the tomato in half. Grate one half into a bowl. Cut the other half into little cubes.
Pour first the graded tomato onto the rusk to soften it and then the cubes above it.
Finely chop the feta cheese, and place it with the olives over the tomato cubes. Drizzle with Greek extra virgin olive oil, sprinkle with thyme and salt and you are ready to enjoy it!