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Mastiha semifreddo recipe

Mastiha semifreddo recipe

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A simple dessert with an exotic twist thanks to mastiha. Serve this with a drizzling of Greek honey or a sour cherry compote.

North Aegean, Greece

1 person made this

IngredientsServes: 6

  • 2 sheets gelatine (14g total)
  • 250ml full fat milk
  • 1/2 teaspoon Chios Mastiha powder
  • 150g egg yolks
  • 180g caster sugar
  • 400ml whipping cream

MethodPrep:20min ›Cook:5min ›Extra time:2hr freezing › Ready in:2hr25min

  1. Soak the gelatine in some cold water to soften. Set aside.
  2. Meanwhile, heat the milk together with the Chios Mastiha powder and remove from heat as soon as the milk begins to boil. Strain the gelatine into the milk, stirring constantly. Cool slightly.
  3. With an electric whisk, beat the egg yolks and sugar together at high speed until they are creamy and frothy. Pour the milk very slowly into the egg mixture, whilst beating at high speed. Set the bowl over a larger bowl filled with ice, and continue beating until the mixture gets very frothy.
  4. Whip the cream until stiff peaks form and fold it carefully into the egg-milk mixture. Pour the mixture into a bowl or into a loaf tin lined with cling film.
  5. Freeze the semifreddo until set, about 2 hours.

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Φράουλα τσίζκεϊκ με semifreddo

Το τσίζκεϊκ είναι ακόμα πιο λαχταριστό όταν γίνεται με semifreddo με απίθανες ανοιξιάτικες φράουλες.


250 γρ. μπισκότα Digestive
120 γρ. βούτυρο λιωμένο

4 κρόκους σε θερμοκρασία δωματίου
1 κ.κ βάμμα βανίλιας
1/3 φλ. μέλι
1/3 φλ. ζάχαρη
1 1/2 φλ. κρέμα γαλακτος
250 γρ. φράουλες, πλυμένες καθαρισμένες και στεγνές


Αλέθουμε τα μπισκότα στο μπλέντερ σε σκόνη και τα ανακατεύουμε με το βούτυρο. Απλώνουμε αυτό το μείγμα σε ένα τσέρκι διαμέτρου 24 εκ. και ύψους 5 εκ. πιέζοντάς το με την παλάμη μας. Ψήνουμε σε προθερμασμένο φούρνο για 8-10 λεπτά. Το βγάζουμε από τον φούρνο και το αφήνουμε να κρυώσει εντελώς.
Χτυπάμε την κρέμα γάλακτος σε παχύρρευστη μορφή.
Σε μπεν μαρί χτυπάμε με μίξερ χειρός τους κρόκους με τη ζάχαρη, το μέλι και τη βανίλια μέχρι το μείγμα να ασπρίσει και να αφρατέψει. Αποσύρουμε από τη φωτιά και χτυπάμε για ένα λεπτό ακόμα.
Λιώνουμε με ένα κουτάλι τις μισές φράουλες και τις ανακατεύουμε με την κρέμα γάλακτος και την κρέμα αυγών. Κόβουμε τις υπόλοιπες φράουλες στη μέση.
Βάζουμε το μείγμα πάνω στο ψημένο μπισκότο και σφηνώνουμε ανάμεσα τις κομμένες στα δύο φράουλες με την κομμένη μεριά προς τα πάνω.

Σκεπάζουμε με πλαστική μεμβράνη και τοποθετούμε στην κατάψυξη για τουλάχιστον έξι ώρες.
Σερβίρουμε με επιπλέον φράουλες αλλά ταιριάζει και με γλυκό του κουταλιού φράουλα.

It All Tastes Greek To Me

Hello there friends! Hope you had a wonderful weekend, the weather here was so nice and we had the chance to visit The Toronto's Black Creek Pioneer Village, you will see some pictures at the end of the post.
Now this wonderful soup that I have today is inspired by a Greek meatball soup and its soooo good!
We're going to have this soup at our table all winter long! It's just perfect for kids, my son loves it!

1 pumpkin about 2lbs (you can use butternut squash or sweet pumpkin)
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic minced
1 liter water or chicken broth (I had a little broth, about a cup, the rest I used water)
4 tbsp of rice
Juice of half a small lemon
400 - 500 g ground beef
1/2 onion, chopped
1 egg
4 tbsp rice
2 tbsp chopped parsley
1/2 teaspoon cumin
Salt - Pepper

How to make
Using a bowl, mix and knead all the ingredients of the meatballs. Cover and set in the fridge.
Preheat oven to 375 degrees. Halve and Seed the squash then place the pieces cut side down on a baking sheet and bake about 30 minutes until soft.
When it is soft and ready, let cool slightly and scoop out the flesh. Measure about 2 cups for the soup.

Place a saucepan over medium-high heat and add the olive oil. When the oil is hot, add the onion, celery and carrot. Stir, add salt and pepper, cumin and when the vegetables are tender add the garlic. Stir and add the broth.
When the soup comes to a boil reduce the heat to low and simmer for about 15 to 20 minutes. Puree the vegetables using a food processor or a blender. Add the pumpkin pulp and stir.
Shape small meatballs and add them to the pot.
Add the 4 tbsp of rice bring to a boil and then reduce to a simmer. Simmer for 20 minutes, add the lemon juice and serve with a spoonful of Greek Yogurt.

Black Creek Pioneer Village

The Black Creek Pioneer Village is a historic site inside the town of Toronto and it is a recreation of life in early 19th century.

Which supermarkets deliver in Kinross?

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Online food shopping in Kinross
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Try the online butcher and bakery
There are also many bakers in Kinross that also deliver to your home. You will find there Hoppers, more and more butchers deliver Marrow soup. Your grocer delivers at home some Sage, or order fresh Dragonfruit and kers at the supermarket delivery service Kinross. What you achieve: freshness of the products. The local liquor store brings a good bottle of Hakutsuru Sho-Une Junmai Daiginjo Sake or just a good bottle of La Concha Medium Sherry Gonzalez Byass. The local supermarket supplies you some Lucozade for hot summer days. Everything can be ordered from the online supermarket. Usually, you can make use of home delivery every hour. For example, at 9:10 o’clock in the morning 14:40 o’clock ‘in the afternoon or in the evening around 20:40 o’clock thanks to food delivery Kinross. Bread to your home, or buying from the internet butcher makes your day more enjoyable. Experience the ease of the delivery service of Sainsbury’s, Asda, Lidl, Tesco, Aldi, Iceland, Amazon Pantry, Waitrose, Morrisons, Ocado. Do not forget the Batleys, 99p Stores and the Poundworld. Is it your birthday? Then order a package Gansito or a container Sainsbury’s Cheddar & Spring Onion Crisps, Taste the Difference 150g with a discount online. A little cleaning help is not bad, right? Search a cheap Off Towlettes offer online.

Παγωτό με μασκαρπόνε και κανέλα

Το Mascarpone δίνει την αίσθηση του Semifreddo σε αυτή τη συνταγή. Μπορείτε την ώρα που το σερβίρετε να ρίξετε από πάνω ένα φλυτζάνι του καφέ espresso!


1 ½ φλιτζάνι τσαγιού ζάχαρη
1 φλιτζάνι τσαγιού νερό
2 κουταλιές τσαγιού τριμμένη κανέλα
450 γραμμάρια μασκαρπόνε
½ φλιτζάνι τσαγιού κρέμα γάλακτος


Βάζετε τη ζάχαρη και το νερό σε κατσαρόλα πάνω από χαμηλή φωτιά. Ανακατεύετε μέχρι να διαλυθεί η ζάχαρη. Το σιγοβράζετε 3 λεπτά, το βγάζετε από τη φωτιά, προσθέτετε την κανέλα και αφήνετε το σιρόπι να κρυώσει.

Ανακατεύετε το σιρόπι με το τυρί μασκαρπόνε και την κρέμα γάλακτος. Τα βάζετε σε μηχανή παγωτού και ακολουθείτε τις οδηγίες χρήσεως, μέχρι να πήξει το παγωτό και να μπορείτε να το βγάλετε με σκουπ. Εναλλακτικά βάλτε το σε ατομικά φορμάκια και βουτήξτε τα σε καυτό νερό για να βγουν.

Εάν δεν έχετε μηχανή, βάζετε το μείγμα σε μεταλλικό δοχείο και το τοποθετείτε στην κατάψυξη. Το χτυπάτε καλά κάθε μία ώρα μέχρι το παγωτό να βγαίνει με το σκουπ. Το σερβίρετε σε μπαλάκια, με φρούτα και τραγανά μπισκότα.

A coffee shop, a restaurant, an art gallery, a bar, a live stage joining forces

sit under the olive tree or choose your swing and do your thing! have a comforting cheese bacon burger with fries and a street style tortilla wrap with chicken, vegetables served with mustard-carry mayo. a “healthy” start to the day also requires an aromatic pomegranate version of mojito and some candied frozen mixed up liqueurs.

bacon cheese burger

tortilla wrap

pomegranate mojito

irish frozen

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In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.

Best of Flavor 2018 | Poultry

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