Ecooking recipe book

1. eCooking
Recipe
Book

2. Recipes
1. Cyprus Village Salad
2. Trachanas soup
3. Grilled halloumi cheese
4. Madeleine
5. Beetroot salad
6. Mashed potatoes with endive and smoked sausage.
7. Recette de Rôti de veau Orloff, petits pois à la française
8. Vla dessert
9. Baguette with garlic/herb butter
10. Traditional Village Pasta with Boiled Chicken & Lemon
11. Gnocchi with Sheep Cheese
12. Îles flottantes
13. Machallepi
14.Croque-monsieur
15.Soufflé au fromage
16.Apple strudel
17.Chicken noodle soup
18.”Daktyla” sweet

3. Ingredients:
(Served for 2 people)
● 4 small cucumbers or a big one
● 1 onion (red onions are tastier)
● 1 green pepper
● 125g of feta cheese
● 1/2 cup of black olives
● Parsley and caper leaves
● Olive oil, oregano, lemon or vinegar
Preparation:
1. Cut the tomatoes the size of your preference
2. Peel and section the cucumber.
3. Slice the onion.
4. Slice the pepper and all the above ingresients.
5. In a bowl build the salad up by adding cubed feta,
parsley, caper leaves and olives to the top and all
the above ingredients.
6. Prepare the dressing.
a. Beat 2 tablespoons olive oil
b. 1 tablespoon lemon juice or vinegar, a pinch
of salt and oregano
Cyprus Village Salad

4. Ingredients:
(Served for 2 people)
● 1 cup fresh Trachana
● 8 cups water
● Halloumi cheese
● Salt (optional, as Trachanas and halloumi
are usually salted)
● Freshly ground black pepper
● Chicken broth
Preparation:
1. In a pot, add the chicken broth and water.
2. Bring to the boil, add the trachana stirring
occasionally until cooked.
3. Cut the Halloumi into small pieces and add to the
soup.
4. Add pepper (and salt if needed).
Trachanas soup

5. Ingredients:
(Served for 1 person)
● 1 block fresh halloumi cheese
● Rocket leaves
● Tomato
● Pita bread
● Cucumber
● Lettuce (optional)
Preparation:
1. Cut the Halloumi into slices and grill on both
sides.
2. Garnish with rocket leaves and tomato, cucumber
3. Serve in warm pita bread.
Grilled halloumi cheese

6. Ingredients:
● 3 eggs
● 100 g suga
● 110 g flour
● 1 zest of lemon
● 90 g baking powder
● 90 g salted butter
Preparation:
1. Heat the oven at 220°C (th 7-8).
2. Melt the butter into the microwaves. Let it cool.
3. Minced the zest of lemon
4. Into a bowl, break the eggs, add the sugar, then
the sugar mix altogether.
5. Add the flower and the baking powder.
6. Fill in the mould for ¾ and put into the oven for 4
minutes
7. Cool then the oven at 200°C and leave for 8
minutes.
8. Take them off the mould while it is warm.
Madeleine

7. Ingredients:
● 300gr cooked beetroots
● 1 garlic
● parsley
● oil/vinegar
● salt /pepper
Preparation:
1. Cut the beetroots in dices. Put into a salad bowl.
2. Peel off the garlic and crush
3. Into the salad bowl add the garlic, vinegar, oil,
salt and pepper
Beetroot salad

8. Ingredients:
● Potatoes
● Pre cut bacon
● Smoked sausage
● Pre cut endive/andijvie
● Nuts
● Pre made gravy
● Milk
Preparation 1:
1. First fill up a pot with water and put it onto the stove
and let it cook till the water is boiling.
2. Then cut the potatoes into small pieces and put them
into the cooking water for about 20 minutes.
3. While the potatoes are cooking you need to cook your
pieces of bacon, make the gravy and cook the smoked
sausage.
4. The pieces of bacon need to be cooked in a small pan for
5. around 7 minutes.
6. You need to put the sausage into a pan of almost
cooking water for about 15 minutes.
Mashed potatoes with
endive and smoked sausage

9. Ingredients:
● Potatoes
● Pre cut bacon
● Smoked sausage
● Pre cut endive/andijvie
● Nuts
● Pre made gravy
● Milk
Mashed potatoes with
endive and smoked sausage
Preparation 2:
7. For the gravy you only need to add water to the pre
made mix and let it cook in a saucepan for a while.
8. After the potatoes are cooked add the milk to the
potatoes and mash them.
9. After you’re done mashing the potatoes add your
cooked bacon and endive to the potatoes. Mix the three
ingredients together and then the andijvie is done.
10. When the sausage is done cooking put it on your
plate with the mashed potatoes with endive.
11. At last you can add nuts to the mashed potatoes with
endive if you want.
12. And to finish it up you add the gravy to the mashed
potatoes with endive.

10. Ingredients:
(Served for 6 persons)
Step 1
● Water as you want
● veal broth for i litten
● 1 KG Peas
● 4 Onions
● 60 g Salt
● 500 g Carrots
Preparation 1:
Step 1
1. Boil water with salt in a large saucepan. Put the
peas into it for 10 minutes and then put them into
cold water. Drain and keep them aside. Peel off
and finely chopped the carrots.
2. Peel off the onions and chopped the carrots Put
into the saucepan the butter and add the onions and
the salt. Cook slowly for 5 mi-nutes, then add the
carrots, add a little of water. Just before serving
add the peas.
Recette de Rôti de veau
Orloff, petits pois à la
française

11. Ingredients:
(Served for 6 persons)
Step 2
● 1 kg Veal
● Olive oil
● 200g chopped onions
● 200g chopped mushrooms
● 150g celery
● 40 gr Salt
● Salt, pepper and parsley
Preparation 2:
Step 2
1. Into a frying pan fry the meat into olive oil.
2. Take them out the frying pan and fry the onions,
the celery.
3. Add the meat and add the veal broth, season at
your taste.
4. Cook for one hour, add the mushrooms and cook
and another 30 minutes, add the cream and the
parsley.
Recette de Rôti de veau
Orloff, petits pois à la
française

12. Preparation
As dessert we have custard
(vla) What you need A
carton of vla (or two if you
want to mix two flavours)
Vla dessert
Ingredients:

13. Ingredients:
● Baguette
● Garlic butter
Baguette with
garlic/herb butter

14. Ingredients:
(Served for 2 persons)
● 2 chicken thighs
● ½ pack Traditional Cyprus Macaroni
● 1 lemon (the juice only)
● Grated “anari” cheese
Preparation
1. Boil 6 cups of water with chicken thighs for 30 secs
2. Once the chicken has cooked, remove it and place it
in a bowl to let cool. Add the pasta to the chicken
broth and salt to taste. Cook until the pasta is
ready. Meanwhile, chop the cooked chicken into
slices which you will serve with the pasta.
3. Serve the pasta with chicken slices (toss the
chicken in with the hot pasta to ensure that the
chicken is warm when it is eaten). Squeeze a quarter
or half a lemon on each serving and add grated
“anari” cheese to taste.
Traditional Village
Pasta with Boiled
Chicken & Lemon

15. Ingredients:
● 700 g of potatoes
● 500 g of medium-coarse flour
● 50 g of smoked bacon
● 120 g of sheep cheese salt
Preparation 1
1.Peel the potatoes and grate them finely. Mix flour and
salt into the potatoes. In case the potatoes released little
water, add water. Mix the dough well, it should be stiffer,
but so as it could be pushed through a sieve. Then push the
dough through a sieve with bigger holes into boiling salted
water.
2.Stir the gnocchi occasionally throughout the cooking.
When they float to the surface of the water, let them boil
for another 2-3 minutes. In the meantime, fry the finely
grated bacon. Take out the gnocchi with a sieve and allow
them to drop and then hot, without washing them, put them
into a bowl, where you have previously mixed sheep cheese
with the gravy left after frying the bacon.
Gnocchi with Sheep
Cheese

16. Ingredients:
● 700 g of potatoes
● 500 g of medium-coarse flour
● 50 g of smoked bacon
● 120 g of sheep cheese salt
Preparation 2
3.Mix well, if they are too thick, add 2-3 tablespoons of
water, in which the gnocchi were boiled. Sprinkle with bacon
and pour over by a part of the gravy left after frying the
bacon.
Gnocchi with Sheep
Cheese

17. Ingredients:
● 560g caster sugar
● 240ml water
● 1 1/2 tsp vanilla essence
● 8 large egg whites, at room
temperature
● Pinch of salt
● Creme anglaise,
Preparation 1:
1. Beat the egg whites, salt in the bowl of an electric
mixer fitted with the whisk attachment on medium
speed until frothy. Turn the mixer on high speed
and add the remaining 220g of sugar. Beat until
the egg whites are very stiff and glossy.
Whisk in the remaining tsp of vanilla. With
dessert spoons place 12 mounds of egg white to
cook into hot water.
For the creme anglaise:
1. Beat the egg yolks and sugar in the bowl of an
electric mixer fitted with the paddle attachment on
medium-high speed for 3 minutes, or until very
thick. Reduce to low speed, and add the cornflour.
Îles flottantes

18. Ingredients:
For the creme anglaise
● 4 large egg yolks
● 100g caster sugar
● 1 tsp cornflour
● 425ml scalded milk
● 1 tsp vanilla essence
Preparation 2:
For the creme anglaise:
2. With the mixer still on low, slowly pour the hot
milk into the eggs. Pour the custard mixture into a
saucepan and cook over low heat, stirring constantly
with a wooden spoon, until thickened. The custard
will coat the spoon like heavy cream. Don't cook it
above 82C or the eggs will scramble!
For the caramel:
2. Heat 340g of the sugar and 120ml of the water in a
small saucepan until the sugar dissolves. Cook over
medium heat until the syrup turns a warm caramel
colour.
3. Pour creme anglaise in a dish. Place a white egg on
top of it, add the caramel.
Îles flottantes

19. Ingredients:
(Served for 2 persons)
● 6 cups of water
● 6 spoonful of rise flavor
● 6 spoonful sugar
● Rose cordial
● Citrus rose water
Preparation
1. We dissolve the rise flavor in the water and we put it
in a pot
2. We put the pot on a low heat and stir with a wooden
spoon until it is creamy
3. We low the heat to the minimum and we continue the
hard stirring for another 5-6 minutes, until it will be
cooked and become a gel, liquid cream
4. We take a tray, we wet it and we pour into it the
cream (the fat of the cream must be 2-2.5 cm
5. We allow it to cool well.We cut it in square large
pieces and we leave it in the tray
6. We cover it with iced water and put in into the fridge
for 1 hour, to freeze well
Machallepi

20. Ingredients:
● 8 soft bread's slice
● grated cheese
● butter
● bechamel
● 2 ham's slice
● kirsch
● 1 pinch of pepper
Preparation:
1. Butter the 8 slices of bread on one side only. Place
1 slice of cheese on each slice of bread. Put 1 slice
of ham folded in half on 4 slices of bread. Cover
with the other sandwiches (non-buttered side at
the top).
2. In a bowl mix the grated cheese with the milk,
salt, pepper and nutmeg.
3. Divide the mixture over the croque-monsieur.
4. Place on a baking sheet under the grill for 10
minutes.
Croque-monsieur

21. Ingredients:
● 4 eggs or 5 mediums
● 150 g grated Emmental or Gruyère
cheese
● 60 g butter
● 40 cl of milk
● Nutmeg
● pepper
Preparation:
1. Preheat the oven to 180 ° C (thermostat)Buttering the
pan.
2. Heat the butter in a saucepan, add the flour and stir
quickly for 1 min. Add the warm milk, stirring for a few
minutes over low heat.The pot of fire.
3. Separate the whites and beat firmly (with a pinch of
salt).
4. In the cooled casserole, add the egg yolks to one, then the
grated cheese. Put a nutmeg, pepper. The cheese already
contains salt.
5. Stir in beaten egg whites by gently mixing.
6. Pour into the mold, up to 4 cm from the edge.
7. Pendant Bake for 35 minutes in a rotating heat position.
Soufflé au fromage

22. Ingredients:
● 750g/1lb 10oz Bramley apples, peeled, cored,
quartered and sliced
● 1½ tsp ground cinamon
● ½ unwaxed lemon, zest only
● 2 tsp lemon juice
● 100g/3½oz golden caster sugar
● 75g/2½oz raisins
● 95g/3½oz butter
● 40g/1½oz white bradcrumbs
● 6 large sheets filo pastry
● 1 tbsp icing sugar
Preparation 1
1. Preheat the oven to 190C/170C Fan/Gas 5. Line a
baking tray with baking parchment.
2. Mix the apples with the cinnamon, lemon zest and
juice, sugar and raisins. In a small frying pan, melt
20g/¾oz butter and fry the breadcrumbs until
golden-brown, then add to the apple mixture.
3. Melt the remaining butter in a pan. On a clean,
dry tea-towel lay a sheet of the filo and brush with
some of the melted butter. Lay another sheet on top
and repeat until you have used all of the filo.
Apple strudel

23. Ingredients:
● 750g/1lb 10oz Bramley apples, peeled, cored,
quartered and sliced
● 1½ tsp ground cinamon
● ½ unwaxed lemon, zest only
● 2 tsp lemon juice
● 100g/3½oz golden caster sugar
● 75g/2½oz raisins
● 95g/3½oz butter
● 40g/1½oz white bradcrumbs
● 6 large sheets filo pastry
● 1 tbsp icing sugar
Preparation 2
4. Pile the filling along the length of the pastry along one
side about 2-3cm/1in from the edge and using the tea-towel
to help you, roll the pastry up to enclose the filling. Tuck
the ends in and roll seam-side down onto the lined baking
sheet. Brush with the remaining melted butter.
5. Bake for 40-45 minutes, until golden-brown. Leave to
cool to room temperature and dust with icing sugar. Slice
and serve with cream, ice cream or custard.
Apple strudel

24. Ingredients:
● 4 eggs or 5 mediums
● 150 g grated Emmental or Gruyère cheese
● 60 g butter
● 40 cl of milk
● Nutmeg
● pepper
Preparation:
1. Preheat the oven to 180 ° C (thermostat)Buttering
the pan.
2. Heat the butter in a saucepan, add the flour and stir
quickly for 1 min. Add the warm milk, stirring for a
few minutes over low heat.The pot of fire.
3. Separate the whites and beat firmly (with a pinch of
salt).
4. In the cooled casserole, add the egg yolks to one, then
the grated cheese. Put a nutmeg, pepper. The cheese
already contains salt.
5. Stir in beaten egg whites by gently mixing.
6. Pour into the mold, up to 4 cm from the edge.
7. Pendant Bake for 35 minutes in a rotating heat
position.
Soufflé au fromage

25. Ingredients:
● 2 1/2 pounds bone-in chicken thighs
● 1 1 /4 teaspoons pepper, divided
● 1/2 teaspoon salt
● 1 tablespoon canola oil
● 1 large onion, chopped
● 1 garlic clove, minced
● 10 cups chicken broth
● 4 celery ribs, chopped
Preparation 1:
1. Pat chicken dry with paper towels; sprinkle with 1/2
teaspoon pepper and salt. In a 6-qt. stockpot, heat oil
over medium-high heat. Add chicken in batches, skin side
down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin.
Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high
heat until tender, 4-5 minutes. Add garlic; cook 1 minute
longer. Add broth, stirring to loosen browned bits from
pan. Bring to a boil. Return chicken to pan. Add celery,
carrots, bay leaves and thyme. Reduce heat; simmer,
covered, until chicken is tender, 25-30 minutes.
Chicken noodle soup

26. Ingredients:
● 4 medium carrots, chopped
● 2 bay leaves
● 1 teaspoon minced fresh thyme or 1/4 teaspoon
dried thyme
● 3 cups uncooked kluski or other egg noodles
(about 8 ounces)
● 1 tablespoon chopped fresh parsley
● 1 tablespoon lemon juice
Preparation 2:
1. Transfer chicken to a plate. Remove soup from heat.
Add noodles; let stand, covered, until noodles are
tender, 20-22 minutes.
2. Meanwhile, when chicken is cool enough to handle,
remove meat from bo-nes; discard bones. Shred meat
into bite-sized pieces. Return meat to stockpot. Stir in
parsley and lemon juice. Adjust seasoning with salt and
re-maining 3/4 teaspoon pepper. Discard bay leaves.
Chicken noodle soup

27. Ingredients: (Served for 4 persons)
Dough
● 8 cups flour
● 1 cup oil
● salt
● 2 1/2 cups water (approximately)
Filling
● 400g finely chopped almonds
● 1 tsp cinnamon
● 1-2 tbs sugar
● 3-4 tbs citrus blossom water
Preparation 1
1. Sift the flour and rub in the oil. Add the salt and
water and knead to a firm dough.
2. Cover and stand for 1/2 – 1 hour.
3. Roll out the dough into a thin sheet and cut into
8X12 cm rectangles.
4. Mix well all the ingredients for the filling.
5. Put a teaspoon of filling at the edge of the
rectangle and roll into a sausage shape.
6. Press the two ends with a fork to seal.
“Daktyla” sweet

28. Ingredients: (Served for 4 persons)
Syrup
● 4 cups sugar
● 3 cups water
● 1/2 tsp lemon juice
● 1 cinnamon stick
● 3-4 cloves
● 1-2 tsps citrus blossom water oil for
deep frying
Preparation 2:
7. Fry in hot oil until golden brown and then drain on
absorbent paper.
8. Dip in cold syrup for a few seconds, drain and
transfer to a plate.
Syrup
1. Combine all the ingredients, except the citrus
blossom water, in a saucepan.
2. Stir until sugar is dissolved and boil for 5
minutes.
3. Add the citrus blossom water just before
removing from heat.
4. Allow to boil
“Daktyla” sweet