1. Our cook Book
based in flour!!!
PROJECT ‘Little white powder, an adventure’
2. 2nd Model Experimental Primary School of Ioannina
The recipe for greek buns
Our classic tasty greek buns, with almonds and caster sugar!
200 g. vegetable butter
250 g. fresh butter
250 g. butter milk
2 egg yolks
250 g. almonds,
cut by hand small pieces
3 tbsp caster sugar
2 kg of flour
1 glass of liqueur wine
i. The secret of this recipe is butter being hit very well until it
becomes white (best hand).
ii. Then add the sugar, egg yolks, liqueur, vanilla and almonds.
The almonds are blanched and if you like roasted and then.
Beat just yet blended all.
iii. Put the mixture in a bowl and add the flour slowly. You may
not get all 2kg. Wants enough but flour until not lift another
iv. Shape the buns and bake at 200 degrees for 25-30 ', until
v. Remove from the oven and immediately sprinkle them with
3. 2nd Model Experimental Primary School of Ioannina
The recipe for greek melomakarona
Our classic tasty greek melomakarona, with walnuts and honey!
5 g4 cups. oil
1 cup. sugar
1 cup. orange juice
1 cup. lye
1 cup. coffee cognac
1 tsp ground cinnamon
2 tsp baking soda
1 tsp orange zest
2 kg of flour
1 cup. honey
1 cup. sugar
1 1/2 cups. water
1/2 pound of walnuts finely
1 tsp ground cinnamon
1 tbsp sugar
i. Beat three minutes the oil and sugar.
ii. Add the stachtonero, baking soda dissolved, brandy, orange
zest, cinnamon and flour.
iii. Then knead the mixture, mold and bake for 35 to 200
iv. Put the syrup to boil, and only boil over kylame
melomakarona and garnish.
4. 2nd Model Experimental Primary School of Ioannina
The recipe for greek donuts
Our classic tasty greek donuts
1 kg of flour
10gr. the dry yeast
20g. baking powder
50ml olive oil
Olive oil for frying
i. Boil the rice until they dirtied. Then add the remaining
ingredients and mix well with a spoon.
ii. Cover the mixture for about 2 hours with a wet towel to rise.
iii. Shape the mixture into BALLS and fry in hot oil. Drain on
absorbent kitchen paper.
iv. Before serving, pour honey and cinnamon.
5. 2nd Model Experimental Primary School of Ioannina
The recipe for greek moustalevria
Our classic tasty greek mustalevria, with walnuts, cinnamon and
5 glasses of grape juice
1 cup whole wheat flour.
i. Put 3 cups of grape juice, to boil.
ii. Dissolve 1 cup flour, the 2 cups grape juice, and pour the hot
wort, shortly before starting to boil.
iii. Mix quickly with wire egg and the mixture just begins to make
bubbles, remove it from the fire, and put it in bowls.
iv. If we add up, a little sesame, cinnamon, walnuts and grated.
6. 2nd Model Experimental Primary School of Ioannina
The recipe for Easter COOKIES
1 kg flour for all purpose
250 g fresh butter milk
250 g margarine soft-
2 cups sugar
half teaspoon of ammonia
1 tablespoon milk
5 tsp. SWEET sieved baking powder with flour
1.Beat the butter in a mixer for some time, until the mixture to swell
and cooks well.
2.Add the sugar and eggs gradually, beating until completely melted
3.Add the vanilla and ammonia dissolved in milk and beat a little
more to be incorporated into the mixture.
4.Pour into large bowl butter and gradually add the flour with the
baking powder until a soft dough that does not stick to hands.
5.Allow the dough to rest for 20-30 minutes and then mold cookies
in that shape we want, or with the help of mill rolls.
6.Place on baking sheet lined with greaseproof paper (Caution! If
you do not use greaseproof paper, then NOT Butter the pan, buns
earn enough fat on their own), brush by brush with egg beaten with
a little water and sugar and bake at 180-200 degrees (depending on
our oven) for 20 minutes. Good luck!
7. Primary school of Eleousa (Arta)
8 cups of all-purpose flour
1 teaspoon of salt
1 1/2 tablespoons of dry yeast
1 cup of warm water (105F, 40C)
1 cup of warm red wine
1/2 cup of olive oil
1/4 cup of orange juice
1/4 cup of brandy
grated peel of 2 oranges
1 cup of sugar
1 1/2 cups of raisins
1 1/2 cups of walnuts, coarsely chopped
1/3 cup of pine nuts
1 tablespoon of grated gum mastic or 1 tablespoon of crushed
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Topping
2 whole walnuts in shells
8. Primary school of Eleousa (Arta)
Mix the yeast with 1/2 cup of warm water and 2 tablespoons of
flour, stir until dissolved and set aside for 10 minutes, until it
bubbles. In a large mixing bowl, sift the salt with 2/3 of the flour.
Make a well in the center of the flour and pour in the yeast
mixture, the remaining warm water, and the wine. Mix until a soft
dough forms, cover with waxed paper and a damp towel, and set
aside to rise for 1 1/2 to 2 hours, until doubled in bulk. Punch the
dough down and knead for several minutes until any air pockets
are gone. Sift in the remaining flour, add the oil, orange juice,
brandy, and grated orange peel. In a small bowl, mix the sugar,
raisins, walnuts, pine nuts, gum mastic or anise, cinnamon, cloves,
and nutmeg until blended, and add to the dough. Knead well until
the dough is firm and doesn't stick (about 10 minutes), cover, and
allow to rise for 1/2 hour. On a lightly buttered baking pan, shape
the bread into two circular loaves, about 8 inches in diameter.
Cover with a dry cloth and a damp cloth over that, and place in a
warm place to rise again, until doubled in size. Using a floured
knife, score a cross into the top of the loaves, and place one whole,
unshelled walnut at the center. Brush the bread with milk and
scatter with sesame seeds. Place a pan with at least 1 inch of water
in the bottom of the oven and preheat to 450F (230C). Place the
bread in the preheated oven for 15 minutes, then remove the pan
with the water, reduce heat to 390F (200C) and bake for another
9. Primary school of Eleousa (Arta )
Cheespie in triangles (tyropitakia)
1 lb. Feta cheese
4 oz. (1/2 block) anthotyro cheese
4-5 large eggs, lightly beaten
1-2 lbs. phyllo pastry sheets
Unsalted butter, melted
Remove a sheet from the stack and place it in front of you
vertically. Using a pastry brush, butter the surface of the sheet
taking care not to tear it. Drop a tablespoon of filling in the center
of the sheet about two inches up from the bottom edge. Fold the
bottom edge up to cover the filling (about two inches.)
Fold the left edge of the sheet in to the center, creating a flap of
about two inches wide. Similarly, fold the right edge over the left
flap but do not go past the left edge. You should have a strip that is
about 3 inches wide with the filling tucked in the bottom.
Starting with the lower left corner, fold the corner of the strip over
to the right edge to form a triangle. Continue folding up, then over,
until you reach the end of the strip.
To bake, preheat the oven to 350 degrees. Place the triangles on a
lightly greased baking sheet and brush with melted butter. Bake
until golden and flaky, about 15 minutes . Allow triangles to cool for
five to ten minutes prior to serving.
10. Primary school of Eleousa (Arta )
Herb pie (xortopita)
5 pounds of fresh spinach (or mix of spinach
and other leafy greens)
1 bunch of fresh dill and parsley, finely
chopped,18 spring onions, finely chopped
1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely
chopped, or 1 bunch of fresh mint, finely c hopped)
3/4 cup of olive oil, 1 pound package of phyllo pastry sheets
(approx. 24 sheets)
Freshly ground pepperWash the spinach (and other greens, if
using) well in cold water, removing roots and damaged leaves.
Chop coarsely and place in a colander. Salt lightly and let drain for
10 minutes. Press or squeeze to remove all excess liquid. In a large
mixing bowl, combine spinach (and greens), dill, parsley, onions,
fennel, pepper, and half the oil, and mix well until ingredients are
well blended. Preheat the oven to 350°F (175°C). Brush the pan
with oil (it can be round, square, or rectangular). When laying the
sheets in the pan, leave an overlap of phyllo outside the pan rim all
the way around. Lay half the phyllo sheets on the bottom, brushing
each one lightly with olive oil. Spoon in the spinach mixture and
spread evenly. Fold the extending phyllo in over the mixture. Lay
the remaining phyllo sheets on top, brushing each with oil except
the top sheet. Trim the top phyllo with a scissors, and score the top
into serving-size squares. Brush the top with oil. Wet your hands
and shake off the excess water over the top of the pita. Bake at
350°F (175°C) for 1 hour on the rack just below the middle of the
oven. When done, remove from the oven and allow to cool 1/2
hour before serving.
11. Primary school of Eleousa (Arta )
2 cups all-purpose flour, plus more for
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Whisk together flour, baking powder, and salt in a bowl. Beat
together butter and sugar with a mixer on medium-high speed until
pale and fluffy. Beat in egg and vanilla. Reduce speed to low and
gradually add flour mixture until combined. Shape dough into a
disk and wrap in plastic. Refrigerate until firm but still pliable, at
least 30 minutes or up to 3 days.
Preheat oven to 325 degrees. Transfer half of dough to a lightly
floured piece of parchment; roll to just under 1/4-inch thick.
Transfer dough on parchment to a baking sheet and freeze until
firm, 30 minutes. Repeat with other half of dough.
Line 2 baking sheets with parchment. Using a craft knife and
the template (or a cookie cutter), cut out cookies and space 2
inches apart on parchment-lined baking sheets. Refrigerate until
firm, about 15 minutes.
Bake until golden on edges, 12 to 15 minutes. Let cool completely
on sheets on wire racks.
12. 7th Kindergarden of Ioannina/ GREECE
1 small yoghurt pots
Water 1 cup
Eggs 3 pcs
Flour for all uses GIOTIS 13-14 tablespoons
Feta cheese 100g grated (or other spicy cheese)
Margarine 1 tablespoon into small pieces
Olive oil 2 tbsp
Put the olive oil in the oven plate and put it in the oven to burn
the oil to 200 degrees. In a bowl mix all ingredients except the
cheese and margarine and add the flour little by little, stirring
with a whisk until you have a thin porridge (we do not want to
be tight). Remove the pan from the oven and pour over the
hot oil our slurry to be spread evenly across the surface of the
pan. Add the grated cheese and margarine in small pieces
scattered points. Place the tray back in the oven and bake for
about 30 minutes at 200 degrees (depending on our oven).
Remove from the oven, cut it and is ready to serve.
13. 5th Primary School of pyrgos Greece
Sweet American Cornbread
What we need:
1 cup cornmeal
Flour 1 cup self raising
2 tablespoons baking powder
1 cup milk
3/4 cup brown sugar
1 tsp salt
1/3 cup corn
How do we do it:
Preheat oven to 180 degrees Celsius in air
In a bowl add all the dry ingredients and stir.
Then add the liquid ingredients and stir until
homogeneous all ingredients together and
create a tight porridge (thinner than the cake
Pour the mixture into a round baking pan 24 to
25 cm in diameter. (9 inches) and bake for 25-
14. 5th Primary School of Pyrgos Greece
Ψωμάκια brioche. Εύκολα και νόστιμα.
What we need:
1 kilo flour tough
600 ml of milk
50 g. fresh yeast
80 g sugar
1 egg yolk for alleima
How do we do it:
Melt the yeast with salt and sugar in milk, which we
warm to lukewarm.
Place and melted butter.
Put the flour forming a knoll in the center of opening
Add the liquid and stir slowly until a dough soft and
Cut the dough into small pieces and mold into balls.
Put them in a pan with parchment paper and let
stand covered with a damp towel for 1 hour.
Brush them with egg yolk and bake in a preheated
oven at 220 degrees for 15 minutes.
16. 2nd Primary school of Oropos
The recipe for Grape Must Cookies - Moustokouloura
4-5 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 cup extra-virgin Greek olive oil
1-2 tbsp sugar
3/4 cup cup petimezi (grape must syrup)
1/3 cup water
1/4 cup brandy
1 pinch of sea salt
Preheat oven at 170° C.
Sift four cups of flour, the baking powder and spices together in a
Beat the olive oil and sugar together in a large bowl with an electric
mixer until creamy.
Slowly add the grape syrup and continue beating for about 5-7
minutes. Add water and beat another 5 minutes.
Add the flour to the liquid in increments, mixing well with a wooden
spoon after each addition. A dough mass will begin to form. Knead
in the bowl until soft and malleable.
Take a little knob of dough at a time, about the size of an unshelled
walnut, and shape it into a thin rope and then into a circle, pressing
the edges together, or give them the shape of your taste..
Bake on greased cookie sheets for about 12-15 minutes, or until
crisp. Be careful not to over bake.
Cool on racks and store in a cool, dry place.
17. 2nd Primary school of Oropos
The recipe for butter cookies with just 3 ingredients
•3/4 cup fresh butter at room temperature
•2/3 cup powdered sugar
•1 1/2 - 2 cups self raising flour
1.Mix the relative soft butter, the powdered sugar and the flour
in a bowl and knead the ingredients until you get a non sticky
nice dough (it takes just a few minutes).
2.Preheat the oven to 200 °C. Lay on a baking tray a piece of
parchment paper. Take dough pieces (walnut size), press them
lightly with your hands to create small discs and put them on
the baking tray.
3.Bake the cookies at 200 ° C for 10'-11' and remove the tray.
Let them cool for at least 1h before you serve.
18. 2nd Primary school of Oropos
The recipe for slightly salted cookies with yogurt
200g Greek yogurt
3 cups all purpose flour
2 tbs baking powder
1-2 tbs sugar
1 1/2 tbs salt
1/2 cup butter in small pieces
2 tbs olive oil
Mix in a bowl the flour, the baking powder, salt and sugar and stir
Beat together yogurt with butter and olive oil. Add the
yogurt mixture in the bowl with the flour and knead until you get a
non sticky dough. Cover the dough and leave it for 1 1/2 to 2 hours
in a cool place (or in the refrigerator).
Preheat the oven to 200 °C. Lay on a baking tray a pieces of
parchment paper. Cut the dough into thick strips and give them the
shapes you like ("snails", "braids", etc.). Put the cookies on the
baking tray and bake 22'-24', until golden brown. Let it cool before
19. The end of our cook Book
based in flour!!!
PROJECT ‘Little white powder, an adventure’