You’ll need –  

200 gr butter

2 cups of powdered (icing) sugar.

1 cup of ground walnuts

1 cup of flour

4 eggs

½ teaspoon of backing powder

1 teaspoon of vanilla


How to make –

1.       Separate the egg whites and beat them to snow with 1 tablespoon of powdered sugar

2.       Mix the butter with 1 cup of icing sugar until the mixture is white preferable with a mixer for about 10 minutes.

3.       Add the flour, baking powder, ground walnuts, egg whites and fold together with a spatula.

4.       Pour the mixture in a deep pan (the width at the bottom shouldn’t be more than 20 cm). Bake on high (around 1700 Celsius) for about 40 minutes.

5.       Beat the yolks with the rest of the sugar and add the vanilla. Add this topping to the baked base after it has cooled off and back in the oven at 800 – 1000 Celsius for around 10 minutes to solidify (or leave in the fridge overnight for the same effect).

Merry X mas

Christmas Eve Menu

Peppers Stuffed with Beans

Products for 4 people:

10 red peppers

2 – 3 leeks

200 gr finely ground or chopped walnuts

1 – 2 potatoes

4 – 5 cans of beans

3 – 4 stalks of mint

3 – 4 stalks of parsley

½ cup of olive oil



Boil the potatoes.

Steam the peppers for about half an hour.

Finely chop the walnuts, leeks, parsley and mint in a deep bowl. Add the drained from the water beans, the boiled potatoes and add the salt and oil.

Mix with your hands and stuff the peppers with the mixture.

Arrange the peppers in a baking tray add half a glass of water and bake on medium for 30 – 40 minutes.

Bon appetite!


Syruped Sponge Cake


 Syruped Sponge Cake

6 eggs 1 cup of sugar 2 cups of semolina, 1 teaspoon of baking powder, 1 teaspoons of vanilla

For the syrup: 2 cups of sugar, 3 cups of water, 1 lemon


Beat the eggs with the sugar and add the semolina. At the end add the vanilla and the baking powder and mix thoroughly.

Pour the mixture in an oiled baking pan. Bake for around 30 min on 180 C. After it is ready leave to cool.

Bring the water with the sugar add the lemon cut in slices and simmer for 10 min.

Remove the lemon slices and pour the syrup over the cake.




You need:

400 gr corn flour

1.5 l water

100 gr butter

1 spoon salt

400 gr feta or ricotta

For fry:

100 gr butter

1 spoon paprika

How to prepare:

Pour half of the water in a pot and while it is boiling mix the corn flour in the other half. When the is already boiling add salt and butter and pour the corn flour with the rest of the water while mixing constantly for about 30 – 40 minutes or until it starts separating from the walls of the pot.

When it is ready pour into a serving dish and sprinkle with the crumbled feta or ricotta.

Heat the butter in a pan and fry the paprika.

Pour over the cheese and the kachamak.

Bon appetite!