FRUIT CAKE
- 3 eggs (medium size)
- 1 cup mulberry powder (200 gr)
- 1 tablespoon cocoa (5-6 g)
- 150 g coconut oil
- 1 glass of milk
- 1 cup almond flour (if necessary, 1-2 tablespoons more can be added according to the consistency)
- 1 packet of baking powder
- 4-5 small chopped dried apricots
- 10-12 dried cherries
- Almonds for the top
CONSTRUCTION:
Beat the egg with a mixer at medium speed for 5 minutes.
Add the coconut oil and milk.
Mix the mulberry powder, almond flour and baking powder in a bowl, add to the liquid mixture and mix, add the dried fruits. Sprinkle the almonds on top.
Spread the cake mixture into the mould covered with greaseproof paper.
Bake in a preheated 180 degree oven for 30-35 minutes.
Leave the cake out of the oven to cool before cutting.
NOT: Consume gluten-free cakes by keeping them cold or in the refrigerator.
HERB CAKE
- 3 eggs (medium size)
- 200 ml olive oil
- 240 g yoghurt
- ½ teaspoon salt
- 100 g cottage cheese
- Peeled and finely chopped Aegean herbs
- 140-150 BLACK PINE FLOUR
- 1 packet of baking powder
NOT: If Aegean herbs are not available, spinach, chard leaves, the green part of fennel and the green part of spring onions can be used.
NOT: Gluten-free flour options such as Pea Flour, Chickpea Flour can be used instead of buckwheat flour. The amount of flour should be adjusted by eye judgement so that the cake mixture is not too fluid.
CONSTRUCTION:
Beat the egg with a mixer at medium speed for 5 minutes.
Add olive oil and yoghurt.
Add the flour, baking powder and salt.
Add the herb mixture and crumbled cheese and mix the cake mixture.
Pour into the cake mould covered with greaseproof paper.
Bake in a preheated 180 degree oven for 30-35 minutes.
After the cake has cooled, slice and serve.
SCRAMBLED EGGS WITH HERBS
- 1 tablespoon olive oil
- 1 egg
- 4-5 sprigs of nettle leaves
- 1 teaspoon of yoghurt
- A pinch of salt
- Milled black pepper
- 10 g cottage cheese
CONSTRUCTION:
Pour the olive oil into a Teflon pan and break the egg, start cooking by stirring constantly, when it starts to thicken a little, add the herbs.
Remove the egg from the stove, add yoghurt and mix.
Sprinkle with salt and pepper.
Crumble the cottage cheese over the egg.
NOT: You can also make this recipe using parsley, dill or mushrooms.
LEMON AND HERRING IN PAPER
- 1 piece of sole
- 1 gum artichoke (picked, cut in half, boiled in lemon water for 10 minutes)
- 1 sliced lemon
- Juice of ½ lemon
- 2 tablespoons olive oil
- Salt
- Black Pepper
CONSTRUCTION:
Slice the lemon thinly into rings and place on greaseproof paper.
Salt and pepper the fish on both sides and place on the lemon slices.
Put the artichokes with the fish.
Drizzle with olive oil and lemon juice.
Cover the greaseproof paper well and bake in a preheated 200 degree oven for 20 minutes.
POMEGRANATE SALAD
- 3 artichokes (picked, cut in half and boiled in lemon water for 10 minutes)
- 3 pieces of Jerusalem artichoke
- 1 green apple
- 2 tablespoons buckwheat (soaked for 10 minutes in boiling water or boiled)
- ½ tea glass extra virgin olive oil
- Juice of ½ lemon
- 1 teaspoon salt
- Milled black pepper
CONSTRUCTION:
Peel the yams and slice them thinly into rings.
Wash the green apple well and cut it into cubes without peeling it.
Put all the ingredients in a mixing bowl.
For the dressing, whisk the olive oil, lemon juice, salt and black pepper and pour over the salad.
Comment: