Chocolate millefeuille with puff pastry from Xrysi zimi

recipe ingredients

  • Puff pastry
  • 50 g powdered sugar
  • 100 gr. caramelized
  • almonds coarse

For the chocolate mousse

  • 250 ml animal cream
  • 500 g crystalline sugar mix with 55% cocoa
  • 80 ml sour cherry liqueur
  • 600 gr. whipped cream
Step 1

Prepare the leaves of the millefeuille: Leave the puff pastry at room temperature until they are completely thawed. Spread the leaves on our bench and sprinkle them on one side with some of the icing sugar. Press lightly with rolling pin so that the sugar enters the leaves and with a fork we pierce our puffs at various points. Cut vertically, from its far side, each puff pastry into four equal rectangular pieces.

Step 2

Lay two baking trays and place one puff pastry on each side, sprinkled with powdered sugar down. Sprinkle the top with a little icing and bake the puff pastry in a well preheated oven at 190 ° C in the air for 15-20 minutes. When ready, remove them from the oven and allow them to cool. Prepare the chocolate mousse: Put the cream and the crystalline sugar in a saucepan and mix over low heat with the wire until the mixture comes to a boil.

Step 3

Melt the rug in a pool, in a ben mari, to reach 45 ° C. After the chocolate has melted, add the cream mixture, mixing well with the sieve. Pour the sour liqueur and whisk until the mixture is homogenized. Allow to cool completely, then add whipped cream, stirring occasionally with colander until fully incorporated. Put the mousse in the fridge to freeze for 1 hour before setting up the millefeuille.

Step 4

We set up the millefeuille: We lay out the 8 rectangular pieces of puff pastry sheet next to each other. With a spatula we spread chocolate mousse on 6 of them to cover their surface. Sprinkle caramelized almonds over the chocolate and lay one sheet over the other, three in a row, to make two rolls. Place the last two leaves (one and one) on top, sprinkle with a little powdered sugar, garnish with caramelized almonds and serve.

Barba Stathis green beans with chicken

Run Time: 50 ‘| Servings: 4-6 Easy

Ingredients

  • 600 g chicken thigh fillet
  • pepper
  • salt
  • 30g.
  • 2-3 tbsp flour olive oil
  • 1 onion
  • 1 sk.
  • 50g garlic white wine
  • 300 gr water
  • 2 bay leaves
  • 1 tsp honey
  • 600 gr. round beans Barba Stathis
  • zest and juice of 1-2 lemons

For serving

  • olive oil
  • pepper
  • slices of lemon
  • mint leaves
  1. Cut the fillets in the middle and put them in a bowl. Add pepper, salt, flour and mix. Place a pot on high heat and put 2 tbsp. olive oil. Put the chicken and sauté on both sides until it turns brown. Add the onion and garlic finely and saute for 1-2 minutes. If we see that the pot is dry we can add an extra 1 tsp. olive oil.
  2. Rinse with the wine and allow to evaporate.
  3. Add water, bay leaves, honey and cover with lid. Reduce to medium to low heat and simmer for 20 minutes. Then add the beans, salt, pepper, zest and juice from the lemon, cover with lid and simmer for 10-15 minutes.
  4. Serve with olive oil, pepper, lemon slices and mint leaves.

Traditional Greek pie with greens, feta cheese & yoghurt

Ingredients for 10-12 portions | Easy | Duration: 1hour and 30 minutes

  • Whole grain country style pastry
  • 3 onions dry
  • 2 tbl. olive oil
  • 2 tbl. butter
  • 1 leek
  • 1 sk. garlic
  • 2 fp. onions
  • 1 kg of different greens (spinach, blade, chicken)
  • pepper
  • salt
  • 100gr jogurt
  • 2 eggs medium
  • 500 gr white cheese
  • ½ bunch of dill
  • ½ bunch of parsley
  • ½ bunch of mint
  • 200 gr myronia
  • zest of 2 lemons
  • 100 gr olive oil for spread
  1. Preheat the oven on 170 ° C in the air. Place a non-stick pan on high heat. Add 2 tbsp. olive oil and butter. Cut the dried onions into large pieces and add them to the pan. Cut the leek into washers and put it in the pan. Cut the garlic into thin slices and put it in the pan. Saute 5 minutes to caramelize. Chop the white part of the fresh onions and keep the green part aside.
  2. Add the greens, the white part of the fresh onions, salt, pepper and mix for 3-4 minutes until the volume has faded and dropped. Transfer the content into a bowl to cool. Open the pastry sheets on the workbench. Pick a 25 × 35 baking pan with olive oil and put one pastry sheet. Sprinkle with olive oil and put the second one cross over. Then, sprinkle again with olive oil and add the third sheet. Put the yogurt, eggs and white cheese in our bowl, all smashed with your hands.
  3. Cut the myronia, the leaves of the dill, the mint and the parsley into large pieces. Put them in a bowl with the filling, add the lemon zest and mix very well. Apply the filling over the pastry sheets. Cover with one sheet, sprinkle with olive oil, cover with the next sheet, sprinkle again with olive oil and cover with the last sheet. Turn the edges in and score it with a knife. Spread over with the rest of olive oil and bake it for 70 minutes. Remove it from oven and just serve.