Wednesday, April 27, 2011

Easter Celebration

Happy Easter everyone!!

It is a Greek tradition to say "Hristos anesti" for 40 days following Easter. This Easter was a busy one since I had two events to attend the same day, so I had to double-book. Which meant double-eat! Nevertheless, here are some sweets I prepared for this year:


Tsoureki is a Greek sweet bread prepared for Easter (but sometimes also during the year). My grandma usually makes it but this year I decided to give it a try using this recipe from Greek Gourmand. I was very pleased with the result and would keep this recipe for next year!


Cannolis were a spontaneous thing I decided to make with my sister and her boyfriend. We had a bit of trouble making the shells, but then got the hang of it and I must say, they turned out pretty good! You definitely need to use a thermometer to get the oil not more than 350-375 degrees F. Also, we strained the ricotta overnight to get it a thicker texture for the filling, but I think a few hours would had been enough.

3 comments:

Julia @Mélanger said...

Happy belated Easter to you.

These sweets look amazing, especially your bread. I love a braided loaf.

Your blog is wonderful, I'm loving all your beautiful pictures.

Off now to have a look through some of your other tempting recipes!

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Unknown said...

Παστίτσια
*********
. 400 γρ. Αμύγδαλα ασπρισμένα
. 200 γρ. Ζάχαρη άχνη
★ Πολυκόφτης και μετά Μπλέντερ να γίνει πούδρα

Προσθέτουμε:
. 200 γρ. Βραστή πατάτα
. 300 γρ. Ζάχαρη κρυσταλλική
. 40 γρ. Ανθόνερο
★ Πολυκόφτης

★ Μπλέντερ του καφέ Βάζουμε
. 2,5-3 γρ. Μαστίχα Δάκρυα
. 2 κάψουλες. Βανιλίνες
. 20 γρ. Ζάχαρη κρυσταλλική, να γίνουν σκόνη
★ τα Προσθέτω στον Πολυκόφτη μαζί με
. 70 γρ. Ασπράδια αυγού
★ Ανακατεύουμε να γίνει πυχτός χυλός

���� Ψήνουμε ����
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170°c σε Προθερμασμένο φούρνο, Αντιστάσεις και αέρα, 2η σχάρα από κάτω - 27-30‘