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Kefir Flegga & Aloe Vera smoothie

As opposed to cow’s milk which contains the allergenic protein “A1 casein” (a highly inflammatory protein for the human body), goat’s milk contains A2 casein, that makes it – protein wise – the closest milk to human breast milk, hypoallergenic and tolerated even by babies

Therefore it is always preferable to consume goat milk and goat dairy products, especially when they come from free animals who grazing on grass

So, always using our favorite 100% organic brand of dairy products, the award-winning and prestigious Greek Creamery “Flegga”. Today’s smoothie includes goat’s bio kefir with the addition of aloe vera, green grapes, green apple and spinach. Just add all ingredients into a blender (after freezing the grapes) and mix until velvety and creamy.

Aloe vera contains 75 potentially active constituents: vitamins, enzymes, minerals, sugars, lignin, saponins, salicylic acids and amino acids.

Green grapes , spinach & green apples are rich of vit A, B2, B6, E, C and K, potassium, iron, calcium, magnesium, copper, manganese, zinc, phosphorus.

References

Food is Medicine – “Goat Milk Benefits are Superior to Cow Milk”. Written by Dr Josh Axe on May 20, 2015
http://www.draxe.com/goat-milk
Benefits and medical uses of Aloe https://www.medicalnewstoday.com/articles/265800

“Let food be thy medicine, thy medicine shall be thy food”
«ΦΑΡΜΑΚΟ ΑΣ ΓΙΝΕΙ Η ΤΡΟΦΗ ΣΑΣ ΚΑΙ Η ΤΡΟΦΗ ΣΑΣ ΑΣ ΓΙΝΕΙ ΦΑΡΜΑΚΟ ΣΑΣ»
Hippocrates (4° Century BC)

Ingredients for 1 person: 1/2cup organic goat kefir by Flegga

150 gr aloe Vera

10- 15 frozen green grapes without seeds

1/2 green apple

Spinach leaves about 20 leaves

Agave or marple syrup 2 tbs

Method: Wash and freeze the grapes, simply by placing them in a plastic container.

The next day, wash the spinach leaves and cut the apple into small pieces. Do not peel it.

Cut a piece of aloe, more or less than 20cm.

Cut out the green peel and remove the gel with the help of a spoon.

Add all ingredients into the blender, frozen grapes, apple, spinach, aloe gel, kefir, agave or maple syrup.

Blend few minutes until velvety and creamy. Serve immediately

Posted by enogastronomista | 16 September 2020 | Categories: cocktails, gluten free, Senza categoria | Tags: aloe smoothie. kefir flegga, batido de kéfir, batut de quefir, кефир смузиі, кефирный смузи, 開菲爾奶昔, Flegga, Flegga creamery, goatkefir, greensmoothie, Φλεγγα, βιολογικο κεφιρ, κεφιρ, κεφιρ φλεγγα, kefir laini, koktajl kefirowy, смуф од кефира, orgaaninen kefiiri, կեֆիրի սմուզի, Pindos, 山羊開菲爾, 山羊开菲尔, 开菲尔奶昔, 有机开菲尔, 有機開菲爾, օրգանական կեֆիր | 10 Comments

Ariani Flegga smoothie

Preparing a smoothie with Ariani by Flegga is the most delicious way to refresh yourself with taste while staying in health.
Ariani by Flegga is a Greek traditional product made by 100% fresh bio and pasteurized goat milk with the addition of bio yogurt culture. No preserventives. Only organic milk produced esclusively by ruminants goats in the valleys of Pindos mountain range.
Ideal for toddlers, kids, adults, the right choice for breakfast, recipes, drinks, ice creams, smoothies. Unlimited the ways you can enjoy Ariani. Unique its flavor as it is. But here some ideas for a refresing and pleasant smoothies with the addition of vegetables, fruits, almonds and everything else your fantasy commands.

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Ingredients for 2 persons:

1/2 avocado

1 cucumber (with the green peel)

1/2 green apple

1/2 glass of Ariani Flegga

5 – 6 ice cubes

Method:

Cut all fruits and cucumber in small pieces. Add them in a blender with the rest of the ingrediends, so add Ariani and ice cubes. Blend 2 min until the smoothie is homogeneous.

If it is very dense, add more Ariani and ice cubes. Blend again for few seconds until you have the desired consistency. Serve cold.

For the sweet version, simply add 1 tbsp of honey, 5 – 6 almonds/person. Blend until everything is smooth and creamy.

To see the procedure step by step, click the photo gallery below. (Java script is required)

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Posted by enogastronomista | 9 August 2020 | Categories: cocktails, gluten free, Senza categoria | Tags: Detox, Detox smoothie, Frullato, Frullato detox, hamar, makinis, смузи, Smoothie, smwddi, ملس, 冰沙, חֲלַקְלַק | 12 Comments

Chicken legs with Barbera grapes

Not as unusual as this recipe may seem. meat and grapes perfectly bind together. For this recipe, the grape used is Barbera. Barbera is an ancient Italian grape dated back to 17th century; naturally high in acidity with strong black cherry flavors. For its acidity, the flavor must be balanced with a little honey and sweet wine or liqueur during cooking. Obviously you can replace Barbera with any other type of grapes. If your grapes are sweet, simply remove the honey from the ingredients.

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Ingredients for 2 persons:

4 chicken legs

800 gr Barbera grapes (oviously you can choose any other type of grapes. If your grapes are very sweet, remove the honey from the ingredients) Barbera grapes is an ancient Italian grape dated back to 17th century; naturally high in acidity with strong black cherry flavors

Fresh thyme – Fresh sage – salt – pomegranate seeds

Half glass pomegranate liqueur (or alternatively half a glass of red sweet wine)

1 tbsp honey

4 tbsp olive oil

1 teaspoon corn flour

Method:

Preheat oven 200°C / 392°F

1.Heat 4 tbsp oil in a non stick pan. Add the chicken legs and cook until browned all around. Add the salt.

2. Add the grapes to the skillet, the herbs, the pomegranate liqueur (or alternatively half a glass of red sweet wine) and 1 tbsp of honey over the grapes.

3. Bake in the preheated oven for 50 min.

4. When ready transfer the chicken to plates. Filter the liquid from the pan, add 1 teaspoon of corn flour and boil (in a small saucepan) for 1-2 min until it becomes a creamy and glossy sauce. Pour on the chicken legs. Decorate with fresh herbs and pomegranate seeds.

Serve with fresh Barbera wine

See step by step the gallery below

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Posted by enogastronomista | 18 July 2020 | Categories: chicken, Meat, Senza categoria | Tags: ぶどうと鶏肉, ქათმის ყურძენი, chicken with grapes, csirke, курка з виноградом, frango com uvas, hoender met druiwe, κοτοπουλο με σταφυλια, ka moa me nā hua waina, kyckling med druvor, kylling med druer, pollo con uva, poulet aux raisins, sicín le fíonchaora, szőlő, دجاج بالعنب | 41 Comments

Karidopita / Καρυδοπιτα

Karidopita. A mouthwatering , dark, spice scented walnut pie. Widespread throughout Greece, it is one of the oldest and most traditional Greek desserts. Scented with cinnamon and gloves, almost always served with a ball of ice cream, it has a flavor that is not easily forgotten.

The recipe varies slightly from one region to another, so it can be found with some small variations such as adding rum or cognac in the dough.

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Ingredients

For the syrup

800 g granulated sugar
800 g water
1 stick cinnamon

For the walnut pie

250 g butter, at room temperature
200 g granulated sugar
2 teaspoon vanilla extract
360 g hard flour
4 eggs
250 g walnuts
1/2 teaspoons cloves
1 tablespoon cinnamon
1 tablespoon baking powder
1 pinch salt
120 g milk
Butter, for the pan
All-purpose flour, for the pan

Method:

Syrup:

In a pot add the sugar, the water and the cinnamon and cloves
Transfer over medium heat and let it come to a boil until the sugar melts.
Remove and set aside to cool well.

For the walnut cake

Preheat the oven to 170^ο C (340^ο F) set to fan.
In a mixer’s bowl add the butter, the sugar, the vanilla, and beat with the whisk attachment at high speed, for 3-4 minutes, until the mixture is fluffy.
Add 2 tablespoons of the flour, the eggs one by one, the milk and keep beating. Wait for each egg to be incorporated before adding the next.
In a blender add the walnuts, the cloves, the cinnamon, and beat so that the walnuts have the desired size and consistency that you want in your cake.
Transfer the walnuts to a bowl and add the flour, the baking powder, and the salt.
In the same mixer’s bowl add the solid ingredients and mix all ingredients together with a spoon or a spatula.
Butter and flour a 25×32 cm baking pan and spread your mixture in it. Bake for 40-50 minutes or until a toothpick comes out clean from center of cake
Remove and immediately pour the cold syrup over it, using a serving spoon.
Allow 1 hour for the whole syrup to be absorbed, and serve with vanilla ice cream.

(Do not refrigerate, it may cause the syrup to crystalize.)

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Posted by enogastronomista | 1 July 2020 | Categories: Desserts, Senza categoria | Tags: ウォルナットパイ, კაკლის ღვეზელი, Арэхавы пірог, καρυδοπιτα, karidopita, Kue kenari, Okkerneut, Pastís de nous, Pähkinä piirakka, Qoz pastası, Torta de nozes, Torta Di Noci, فطيرة الجوز, Valnötpaj, Valnødspai, Valriekstu pīrāgs, Walnoten taart, Walnuss Pie, walnut pie, 核桃派 | 19 Comments

Whole wheat flour decorated bread ( Two engraving patterns)

Same recipe as “Decorated bread” but this time made with whole wheat flour. Which means stronger aroma, stronger flavor, darker crust color and obviously more nutrients than regular white bread. This because whole wheat flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.

As for the white bread, the same rule for incisions also applies here. So first cover the loaf with a thin layer of white flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.

Ingredients:

Ingredients for 1 loave

600 g whole-wheat flour, graham flour
2 teaspoons yeast
1/2 teaspoon salt
1 tablespoon honey or sugar
2 tablespoons olive oil
400 g water, lukewarm

Method:

In a large bowl, add the flour, salt, yeast and honey or sugar
Slowly add the water and start kneading with your hands continuously, until a smooth, elastic dough has formed.
Then add the olive oil. Knead again until all of the ingredients are completely incorporated into the dough.
Cover the bowl with a towel and allow dough to rest for 1 hour, until it rises.
Preheat oven to 180° C (356° F)
Transfer dough to a working surface dusted with flour. Knead dough and shape into a loave. Line a baking pan with parchment paper. Place loave in baking pan. Cover with a towel and set aside in a warm area, until they double in size.
You can dust the parchment paper with some flour before placing the loave on it.
Before baking, sprinkle and brush the loaves with white flour
Engrave the shapes of your choice (leaves, lines, geometrical shapes etc) with a simply sharp razor. See the gallery bellow for two different inspirational patterns.
Bake for 50 min until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
When ready, remove from baking pan and set on a wire rack to cool completely.

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whole

Posted by enogastronomista | 5 May 2020 | Categories: Bread, Senza categoria | Tags: Arán Cruithneachta Iomlán, მთელი ხორბლის პური, ಸಂಪೂರ್ಣ ಗೋಧಿ ಬ್ರೆಡ್, Butun bug'doy noni, Fullkornsbröd, Heilhveitibrauð, Helkornbrød, ψωμι ολικης αλεσεως, Pain de blé entier, Pan integral, Pão de Trigo Integral, Pilngraudu maize, Täysjyväleipä, Teljes kiőrlésű kenyér, نان گندم کامل, Weizenvollkornbrot, whole wheat bread, 全麥麵包, خبز أسمر | 13 Comments

Greek Easter Bread / Lambròpsomo/ Λαμπρòψωμο

Lambròpsomo is a bread from the Byzantine times that continues to exist to the present days throughout Greece as a traditional Easter bread. It is used to package it in various forms on Holy Thursday. The shape of each bread varies according to local traditions. The best known and the most used shape is the braid, on which a red egg can be placed. The braids and knots on the bread, derive from pagan times as a symbol of the removal of evil spirits.

Ingredients:

250 g water lukewarm
8 g yeast
50 g granulated sugar
20 g olive oil
500 g hard flour
1 teaspoon salt
1 egg yolk, diluted with 1 tablespoon water or milk
30 g sesame seeds

Method:

In a mixer’s bowl add the water, the yeast, the sugar, and mix with a hand whisk until the sugar and the yeast are dissolved.
Add the olive oil, the flour, the salt, and beat with the hook attachment at medium-high speed, for 3-4 minutes, until there is an elastic dough.
Transfer the dough to a floured bowl, sprinkle a little flour on top, cover with plastic wrap and set aside for 1 hour to double in volume.
Transfer the dough to your working surface and roll it out into a sheet 30 cm in diameter, dusting with flour.
With a pizza cutter, cut the dough in a snail shape and spread it on your working surface. Braid it in a cross shape (see photo gallery bellow) and transfer to a baking pan lined with parchment paper. Cover with a towel and let it rise for 30 minutes.
Preheat the oven to 180^ο C (350^ο F) set to fan.
Spread the egg wash over the whole surface of the dough, sprinkle with the sesame seeds, and bake for 40 minutes.
Remove and serve.
See the procedure step by step in the gallery below. (For full functionality of this gallery it is necessary to enable Java Script)

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Posted by enogastronomista | 16 April 2020 | Categories: Bread, Senza categoria | Tags: მართლმადიდებლური სააღდგომო პური, Bread, bukë ortodokse e pashkëve, православний великодній хліб, православный пасхальный хлеб, easter bread, λαμπροψωμο, orthodox easter bread, ortodokse paasbrood, ortodoksni uskršnji hljeb, ortodoxní velikonoční chléb, ortodoxný veľkonočný chlieb, ուղղափառ զատկի հաց, pâine ortodoxă de Paște, prawosławny chleb wielkanocny | 7 Comments

Decorated Bread

Not as difficult as it may appear. This decorative bread is made from the same dough as any other hard flour bread. The only difference is the use of a well – sharpened blade with which incisions are made everywhere and all around on the bread. Flowers, ears of wheat, a sun, a smile, geometric lines, initials of a name or whatever else your fantasy desires. The only tip before cutting is to cover the loaf with flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust. Follow instructions and have fun!

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Ingredients:

500g strong white flour, plus extra for dusting *
2 tsp salt
7gr fast-action yeast
3 tbsp olive oil
300ml water

*Strong flour, also commonly known as strong bread flour, is made from hard wheat varieties. It contains more gluten (12% to 14% gluten content),than other types of flour which gives it its elasticity and enables the dough to rise with a good structure.

Method:

Heat oven to 220°C/ 428°F
Mix 500g strong white flour, 2 tsp salt and a 7gr of fast-action yeast in a large bowl.
Make a well in the centre, then add 3 tbsp olive oil and 300ml water. Mix well. If the dough seems a little stiff, add another 1-2 tbsp water and again mix well.
Tip onto a lightly floured work surface and knead for around 10 mins.
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Place it on the baking parchment to prove for a further hour until doubled in size.
Dust the loaf with some extra flour

(Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.)

With a sewing thread form a cross on the dough. Then on each fourth format, draw 2 other lines as in the gallery photos

With a sharp razor make small incisions on the sides of each line – from the top to bottom- so that it looks like an ear of wheat.

Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Posted by enogastronomista | 15 April 2020 | Categories: Bread, Senza categoria | Tags: arán baile, Bread, brood, domáci chlieb, гэрийн хийсэн талх, домашний хлеб, 自制面包, gawa sa bahay ang tinapay, hjemmelaget brød, hjemmelavet brød, homemade bread, σπιτικο ψωμι, kotitekoinen leipä, pain, pain fait maison, pan casero, pane, Selbstgemachtes Brot, tuisgemaakte brood, نان خانگی, zelfgemaakt brood, לחם תוצרת בית, خبز صنع المنزل | 1 Comment

Goat Leg Oven Roasted with Hasseback Potatoes

The simplest and easiest recipe with goat meat. The simpler it is, the more it retains its flavor. Only herbs, vegetables and very little olive oil make this dish a real delicacy.

Ingredients

2 legs of lamb about 1.5 -2 kgr
1 bulb garlic
bunch of rosemary
sea salt and black pepper
2 carrots
2 onions
potatoes
olive oil

Method

Preheat the oven to 200°C / 392°F
Use a small, sharp knife to make some slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
Prepare the Hasselback potatoes *
Put the carrots, the onions and the potatoes into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for about 60 min , until cooked to your liking.
When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.

*Hasselback potatoes. See how to cut them step by step here>> https://enogastronomista.com/tag/hasselback-potatoes/

Posted by enogastronomista | 14 April 2020 | Categories: gluten free, Meat, Senza categoria | Tags: baked leg of kid, bok been oond gebraai, cuisse de chèvre rôtie au four, 羊腿烤箱烤, картофель хасселбек, forno de perna de cabra assado, gede ben ovn stegt, getben ugn rostad, goat leg, hasselback aartappels, Hasselback Kartoffeln, 염소 다리 오븐 구이, oven kambing dipanggang, pierna de cabra asada al horno, pommes de terre hasselback, vuohen jalkauuni paahdettu, Ziegenbeinofen geröstet, 山羊の脚オーブン焼き | Leave a comment

Easter Stenciled cookies

One of the easiest and prettiest ways to decorate the cookies and enjoy time during quarantin days with your childrens…

Ingredients for 15 cookies:

190 g butter, at room temperature
110 g icing sugar
300 g all-purpose flour
1 teaspoon vanilla powder

For the decoration:

Cookie cutters of desired shape
Cocoa Powder
Pastry brush
Stencils

Method:

Add the butter in a mixer’s bowl and beat it with the paddle attachment at high speed, for 4-5 minutes, until fluffy.
Add the icing sugar and keep beating for 4-5 minutes using the paddle attachment at low to medium speed.
In a bowl, mix the flour with the vanilla and add them to the mixer. Beat for 2-3 minutes until the mixture looks like wet sand.
Remove the dough from the mixer and knead it with your hands until it is thick and malleable.
Divide the dough into 2 pieces. Transfer one of the pieces to a baking shett lined with parchment paper. Cover with another piece of parchment paper and, with a rolling pin, roll out the dough until it has the same size as the baking sheet.
Remove the parchment paper and cut the cookies using the cookie cutter. Follow the same process for the remaining dough, too.

Decoration:

Place the stencil on top of the cookie. Use a pastry brush to pick up cocoa powder and pat the cocoa powder onto the stencil.
Lift away the stencil carefully. Do the same for the rest of the cookies, then bake for about 15 min (180°C / 356°F)

Posted by enogastronomista | 13 April 2020 | Categories: Desserts, Senza categoria | Tags: ステンシルビスケット, biscoitos estampados, biscotti stampati con stencil, biscuits au pochoir, brioscaí stenciled, galletas estampadas, gestenciliseerde beskuitjies, 스텐실 비스킷, Schablonenplätzchen, sjablongkjeks, stenciled biscuits, stenciled koekjes, 模版饼干, بسكويت بالستينسيل | 6 Comments

Koulourakia: Ancient Τraditional Greek Easter Cookies / Κουλουρακια βουτυρου

After the establishment of Christianity as the official religion of the Roman Empire- – which also included Greece – by Constantine the Great, (Constantine was the first Roman emperor to convert to Christianity ) he was the first to offer as gifts to his officials, the so-called “palatine bread”, today’s butter cookies and sweet bread (tsoureki). The shape of these Easter cookies and breads varies depending on local traditions.The best known is the braid. Braids and knots come from pagan times, as symbols of the removal of evil spirits.

So one of the ancient culinary Easter traditions in Greece is the butter cookies called “koulourakia” (kuluràkia). During Holy Week they are found in abundance in Greek bakeries and home kitchens. The dough is mainly made of butter and must be of excellent quality. Low quality butter will give horrible results without consistency, flavor and aroma. For this reason, every home has her favorite brand. My favorite brand is Greek from the historical region of Thessalia and it is the award-winning Flegga Dairy Company, synonymous with high quality for more than 60 years. The flour used for this recipe is a biological all purpose Italian flour; the same also biological eggs and organic oranges.

Have a Holy and Blessed Easter 2020. Warmest thoughts and wishes to all the people who are suffering from loneliness and pain.

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Ingredients for 35 – 40 pieces:

300 g butter
300 g granulated sugar
2 teaspoons vanilla extract
2 eggs, medium
120 g orange juice
orange zest, of 2 big oranges or 3 small
50 g brandy
1 kilo all-purpose flour
1/2 teaspoon(s) baking powder
50 g milk
1 pinch salt
1 egg yolk, diluted in 2 tablespoons water

Method:

Preheat the oven to 190^ο C (375^ο F) set to fan.
In a mixer’s bowl add the butter, sugar, vanilla extract, and beat with the paddle attachment at medium speed for 5 minutes, until the mixture is fluffy.
Then, add the eggs one by one, the orange zest and juice, the cognac, and keep beating.
In a bowl add the flour, baking powder, baking soda, and mix with a spoon.
Add half of the solid ingredients into the mixer, the milk, the salt, and keep beating for 1-2 minutes.
Remove the bowl from the mixer, add the remaining solid ingredients, and mix with a serving spoon until the ingredients are homogenized. Then, knead with your hands until a dough is formed.
Cut a 30 g piece, shape it into a strip, and wrap it like a braid (see gallery below)
Follow the same process for the whole dough.
Transfer the cookies into baking pans lined with parchment paper, spread with the egg wash (1 egg yolk, diluted in 2 tablespoons water)
Bake for 15-20 minutes.
Let them cool and serve