Peach and Tropical Fruit Smoothie


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The climate in Greece is Mediterranean with summers that are usually hot and dry, and the winters that can be quite cold and wet. However, due to the country’s unique geography, Greece has a remarkable range of micro-climates and local variations.

Summers in Greece are usually very hot, and in July and August temperatures usually reach 30 to 35°C / 86° F to 95° F, but sometimes even 40°C / 104° F and more.

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Of course during the ancient ages, Greece was a land of forested mountains. Farmers were limited and cultivated a bit of barley and wheat, a few grape vines, fig trees and olive trees. By 650 BC much of the forest was cut down for shipbuilding and the creation of coal for the metal workings. This might appear as a blessing to the farmers as they could have more farming land. However this was disastrous as the rain fell in the winter along the mountainsides it washed away any fertile soil that may have been there. The tree roots were not there to hold the fertile soil. This resulted in the land becoming even more infertile. The statesman Solon tried to solve the problem by asking his citizens to plant olive trees. The olive trees were meant to hold the fertile soil, however this did not happen because the olive tree roots spread into the deeper soil for moisture leaving the surface bare to be washed away. The situation was so bad that in Athens the statesmen decided to import grains from Egypt to feed its population. This explains why Greece has so many olive trees today. These trees have become conditioned to the limited amount of moisture and grow with minimal watering (source Wikipedia).

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Greece is a mountainous country therefore its agriculture suffers from a lack of space on which plants could grow. Also, poor soil is another one reason that limits the national produce. It is estimated that approximately 70 percent of the land cannot be cultivated because of poor soil or because it is covered by forests. Agriculture becomes intensive in the plains of Thessaly, Macedonia, and Thrace, where corn, wheat, barley, sugar beets, cotton, and tobacco are harvested.

Greece’s olives—many of which are turned into olive oil—are the country’s most renowned export crop. Grapes, melons, tomatoes, peaches, and oranges are also popular EU exports. Wine is an export with promise, and the government has urged vineyard owners to produce higher quality wines to increase its popularity .

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Greece produces about 380.000 tons of peaches per year and is fourth in European peach production and eighth in the world.  Greece is the largest producer of canned peaches and first in their export.

According to some ancient traditions, peaches are the fruit of purity and immortality.  Peaches contain a significant amount of Vitamin C, fruit sugar, protein and consist of 89% water.

By the moment you will be reading this I will be in vacations with my family to fill our batteries! I have scheduled my posts and I will try to follow up whenever I have access to the internet! See you all when I come back!

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Peach and Tropical Fruit Smoothie
 
Author/ Συγγραφέας:

Ingredients/ Συστατικά
  • 1 ripe banana, cut in slices
  • 3 peaches, peeled and cored
  • 200 gr. / 7 oz. mango, slices
  • 200 gr. / 7 oz. pineapple, slices
  • 3 tbsp grenadine
  • 1 ¼ cup water

Instructions/ Εκτέλεση
  1. Put everything in a blender and mix thoroughly.
  2. Serve in glasses with ice and sprinkle some confetti on top for garnish!

Φρουτοποτό Ροδάκινο & Τροπικά Φρούτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Φρουτοχυμός

Ingredients/ Συστατικά
  • 1 ώριμη μπανάνα
  • 3 ροδάκινα, καθαρισμένα
  • 200 γρ. μάνγκο
  • 200 γρ. ανανά
  • 3 κ.σ. γρεναδίνη
  • 1 ¼ φλ. νερό

Instructions/ Εκτέλεση
  1. Βάλτε τα όλα στο μπλέντερ και λιώστε τα πολύ καλά.
  2. Σερβίρετε με λίγα παγάκια.

Zucchini & Onion Flan, Potato, Spinach, Egg Bake and The Weekend Social Party


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Hello my friends. The Weekend Social party link is here again. It is a recipe link party and blog hop (please see party etiquette for further details)! ALL RECIPES linked up here each week are pinned to our Weekend Social Pinterest board. So, come and join the fun.

Meet the rest of the co-hosts

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This Week’s Features

The most viewed of the week was:

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Joanna’s Zucchini & Onion Flan from What’s On The List!

 

The one that caught my eye was:

 

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 Potato, Spinach, Egg Bake from Bizzy Bakes!

 

If you are featured please grab a badge from below

 

 

 

 

 

 

 

Party Etiquette

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Come and join us to the Party!

 


Oreo Cookies Torte


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From the 70’s and on, Greece started to export not only its fruits, vegetables, olive oil and other produce, but also young people who wanted to either study abroad or complete their studies at a university outside the Greek frontiers.

In this way, an interaction started among this country’s inhabitants and the cultures of the other European countries. Until then, the palette of Greek deserts consisted of traditional, purely Greek sweets such as mastic, spoon sweets, sweet pies or desserts that were brought by the Greek refugees who came from turkey such as baklava, kataifi, galaktoboureko and so on and so forth.

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With this mingling of people this palette has started to get influences from other countries and in particular from the French desserts.

In Greece, we buy our desserts mainly from pastry shops that carry a variety of sweets mainly influenced by the French and the Italian ones. Of course they sell traditional Greek ones, but the majority of people prefer to buy the ones that are made according to French or Italian standards.

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Several French and Italian pastry chefs visit our country, invited by companies that sell in bulk the ingredients to the pastry shops, to demonstrate their techniques and ways to prepare these types of sweets to local professionals.

Admittedly, French are by far the best pastry chefs in world followed by the Italians. Their sweets are elegant, light in texture, just rightly sweet and airy! As it was only natural, housewives were also influenced by this wave and they started creating tarts, éclairs, tortes, croissants, tiramisu, etc. When someone has his/her birthday or Name Day, we prepare a torte, that is, something that has a ganache on top and a thin layer of spongecake underneath. Contrary to the US, cakes are considered to be a simpler form of sweet that we make for everyday consumption. In special events, as the above mentioned ones, we prefer to make a torte as luscious as possible.

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This dessert is influenced exactly by this notion and follows the trend that has started in the 70’s and continues to dominate the Greek pastry market.

It is very simple and very easy to make, yet it looks very elegant and luscious. I served it when some friends came over and everyone thought that it took me hours to make it. The truth is that I spent no more than 30 minutes to make it. Nevertheless, it needs about two hours in the fridge for the cream to stabilize.  So, if you want to make it, you should bear this in mind and have the time to let the cream become firm.

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4.8 from 12 reviews

Oreo Cookies Torte
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Serves: 8 to 10

Ingredients/ Συστατικά
For the Ganache
  • 400 gr. / 14 oz. dark chocolate 60% cocoa
  • 240 gr. / 8.5 oz. milk
  • 400 ml / 13.5 fl. oz. heavy cream 35% fat
  • 2 tsp confectioner’s sugar
For the Crust
  • 225 gr. / 8 oz. chocolate chip cookies
  • 2 tbsp melted butter or margarine
For Decorating
  • 1 package OREO cookies
  • Drizzle of caramel sauce for ice creams

Instructions/ Εκτέλεση
For the Ganache
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and mix gently with a spatula until everything is incorporated.
  6. If you will use it immediately put it in the freezer for one hour or in the fridge for two hours, covered with cling film.
  7. If you are going to use it the next day put it in the fridge again covered with cling film.
  8. In a blender crumble the cookies finely.
  9. Take a bowl, add the cookies and the butter and with your hands mix them so they make small crumbles like the ones in cheesecake.
  10. Take a spring form pan with 25 cm / 10 in. diameter and throw the cookie crumbles.
  11. Pat them with your hands to make a crust that covers the bottom of the spring form just like you do in the cheesecake.
  12. Take the ganache out of the fridge and spread it over the crust.
  13. Put again in the fridge until the time you will serve it.
  14. Five minutes before serving time take the torte out of the fridge.
  15. Remove the ring that covers the sides of the spring form.
  16. Crumble the Oreo cookies and spread them on top so as to cover the whole surface of the sweet.
  17. Drizzle some caramel or chocolate sauce, the same you use for your ice cream.
  18. It is ready to be served.

4.8 from 12 reviews

Τούρτα Oreo
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Διεθνής
Serves: 8 το 10

Ingredients/ Συστατικά
Για το Ganache
  • 400 γρ. κουβερτούρα 60% κακάο
  • 240 γρ. γάλα
  • 400 ml κρέμα γάλακτος 35% λιπαρά
  • 2 κ.γ. ζάχαρη άχνη
Για την Κρούστα
  • 225 γρ. μπισκότα με κομματάκια σοκολάτας
  • 2 κ.σ. λιωμένο βούτυρο ή μαργαρίνη
Για τη Διακόσμηση
  • 1 πακέτο μπισκότα OREO
  • Σιρόπι καραμέλας για παγωτά

Instructions/ Εκτέλεση
Για το Ganache
  1. Βράστε το γάλα.
  2. Σε ένα γυάλινο μπολ τοποθετήστε τη σοκολάτα κομμένη σε κομματάκια και ρίξτε το ζεστό γάλα.
  3. Ανακατέψτε να λιώσει η σοκολάτα τελείως και βάλτε στην άκρη.
  4. Στο μπολ του μίξερ σας ρίξτε την κρέμα γάλακτος και τη ζάχαρη άχνη και χτυπήστε με το σύρμα μέχρι να πήξει και να έχει την υφή του γιαουρτιού.
  5. Σιγά-σιγά, προσθέστε τη λιωμένη σοκολάτα στην κρέμα γάλακτος και ανακατέψτε απαλά με μια σπάτουλα να ενσωματωθούν.
  6. Αν θα τη χρησιμοποιήσετε αμέσως βάλτε τη στην κατάψυξη για 1 ώρα ή στο ψυγείο για δύο ώρες σκεπασμένη με μία μεμβράνη.
  7. Αν σκοπεύετε να τη χρησιμοποιήσετε την επόμενη μέρα βάλτε τη σκεπασμένη στο ψυγείο.
  8. Σε ένα μπλέντερ θρυμματίστε τα μπισκότα.
  9. Πάρτε ένα μπολ, προσθέτουμε τα μπισκότα και το βούτυρο και με τα χέρια σας αναμείξτε έτσι ώστε να γίνουν μικρά θρύψαλα, όπως στο cheesecake.
  10. Πάρτε ένα ταψί με αποσπώμενα πλαινά και με διάμετρο 25 cm και ρίξτε το μπισκότο.
  11. Πατήστε με τα χέρια σας να κάνει ένα ομοιόμορφο στρώμα που θα καλύψει το κάτω μέρος του ταψιού, όπως ακριβώς κάνετε στο cheesecake.
  12. Βγάλτε το ganache έξω από το ψυγείο και απλώστε το πάνω από τη βάση.
  13. Βάλτε ξανά στο ψυγείο μέχρι την ώρα που θα σερβίρετε.
  14. Πέντε λεπτά πριν από το σερβίρισμα βγάλτε την τούρτα έξω από το ψυγείο.
  15. Αφαιρέστε το δαχτυλίδι που καλύπτει τις πλευρές του ταψιού.
  16. Θρυμματίστε τα μπισκότα Oreo και απλώστε τα στην κορυφή έτσι ώστε να καλύπτει ολόκληρη την επιφάνεια του γλυκού.
  17. Ρίξτε από πάνω το σιρόπι καραμέλας ή σοκολάτας, το ίδιο που χρησιμοποιείτε για το παγωτό σας.
  18. Είναι έτοιμη για σερβίρισμα.