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    6 Recipes

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    This is a perfect combination of tastes. Don't be afraid of the salt and the salted almonds used in the recipe. A bit of salt helps to enhance the chocolate flavor. The recipe (without the almonds) is from the book "The Perfect Scoop" by David Lebovitz. The passive work time is about waiting to chill and freeze. I don't include the time your ice cream maker needs to make the ice cream, as this depends on your machine, but it shouldn't be more than 40 minutes. I also don't include ice cream maker freezing preparation time (if you have a non-electric one).

    Recipe #229990

    Called sorbet because it has no dairy products (apart from the Cadbury milk chocolate obviously) or eggs. Of course you can choose your favorite chocolate brand for this. Taste will adjust to the type of chocolate used, which is nice because you can experiment with many brands. I use an electric ice cream machine and I suggest you do this too. In the preparation time I haven't included the time you need for the refrigerator to chill the mixture, because that depends on the fridge. Also I haven't included the time the ice cream machine will need because that too depends on the machine, but it shouldn't be more than 40 minutes. That leaves as with a lot of passive time (waiting) and minimum active cooking time.

    Recipe #224820

    The nut traditionally used for this cookie is almond. I decided I needed something different this year, so I used cashew nuts and I believe the result was more tasty. The big secret to making successful melt-in-the-mouth "kourambies" is to beat in a kitchen machine the butter with the icing sugar for 15-20 minutes. It might seem too long but it really makes the difference as it makes the butter fluffy. The second secret is that the taste of the final cookie depends mostly on the quality of the butter. I use a good quality non-smelly and I avoid totally margarine or substitutes. I also noticed that by using traditional yellowish flour (the one we use for kneading bread)instead of all-purpose one, the results are much better.

    Recipe #202550

    From a greek book called "60+1 beauty secrets" full of simple homemade beauty recipes. Haven't tried it yet but I will soon.

    Recipe #201770

    "Avgolemono" in Greek cooking, is called every recipe that after cooking is complete, you add beaten eggs and lemon juice to thicken and taste. You can use any combination of vegetables you like. You can choose to make it thick or watery, according to your taste, with the addition of less or more water. Don't do it too watery though, the "avgolemono" effect will disappear. Just for the record the Greek name for this soup is "Yuvarlachia Avgolemono". It's all Greek to you? :)

    Recipe #191668

    From Linda J.Amendt's Book "Blue Ribbon Preserves". The taste and color of this jam are delightful. Please don't duplicate the ingredients, or the jam may fail to set.

    Recipe #177644

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