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Creme caramel with mastic of Chios
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Materials:
For the creme:
1 lt milk
9 eggs
300 gr. sugar
15 gr. mastic
For the caramel:
250 gr. sugar
50 gr. glucose
100 gr. water
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Put the materials for caramel in saucepan, and heat them up until caramel turns red. Then put it in tin moulds.
Put the materials for creme in a small bowl with an electric mixer on low speed for a few minutes until they are well blended. Then boil the creme and stir constantly so it will not curdle.
Bake for 45 minutes in 220°C in a double saucepan.
Serve them when they cool down.
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Shortcakes for Ouzo
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Materials:
3 eggs
1 3/4 glasses sugar
1 glass oil
1 glass milk
1 spoonful soda
1 spoonful aniseed
1 small glass ouzo
1 baking powder
1 kg and 2 handfulls flour
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Knead very well all the materials. Cut them in long shapes and put them in baking pan. Bake them for 30 minutes in pre-heated oven in 160°C. When they are ready, cut them in shortcakes. Put them in baking pans and let them dry for about 3 – 4 hours.
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Sfoyggato
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Materials:
4 – 5 eggs
1 onion cut in small pieces
spearmint
salt – pepper
3 spoonfuls flour
grated cheese
crumbs of 1 bread slice
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Use a grater with the onion and then add salt, spearmint, pepper, flour, the grated cheese and the crumbs of bread. We mix them well. We separately beat the eggs and heat the oil. When the oil is burning, we pour the eggs into the mixture and mix well.
When the oil is boiling we put the mixture in and keep stirring until it sets. Later we turn it upside down. We turn off the heat and we leave it to dry.
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Chicken filet saute with mastic
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Materials:
4 chicken filets cut in small pieces
1 red pepper finely chopped
1 green pepper finely chopped
3 fresh onions finely chopped
1 small cup white wine
2 small cups milk cream
2 grains of mastic
4 spoonfuls olive oil
150 gr. boiled rice
salt
whole pepper
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The night before, grind the mastic grains and mix it well with the olive oil. Leave the mixture all night long, so that the oil acquires mastic’s flavour.
You heat the oil in a big frying pan. Add the chicken pieces and saute well for two minutes. Add the finely chopped peppers and the fresh onions and lower the heat.
Extinguish with white wine. Cook slowly and keep stirring with a wooden ladle. After 6 minutes and the boiled rice and stir. Use a pepper quern with whole pepper. Add salt, the fresh cut pepper and the two small cups of milk cream.
Serve it with grated cheese.
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Mastic biscuits for tea
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Materials:
700 gr. flour
350 gr. sugar
150 gr. milk
2 eggs
2 big spoonfuls butter
ammonia and mastic
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Put the flour in a basin and make a hole in the middle. Heat the milk a little and mix the ammonia with it. Mix in the hole, the eggs, the sugar, the melted butter, the mastic and the milk.
We take little by little the mixture and knead. Pat or roll lightly until dough is about half centimeter thick. We can cut the dough with cookie cutter, a glass, or with a knife, in various shapes. Place on ungreased baking sheet.
Spread with crocus of egg and bake in medium temperature oven.
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