SEMOLINA HELVA

Ingredients:
150gr. butter
50gr. pine nuts or almonds
150gr. semolina
225gr. Caster sugar
400ml. milk

How to Cook:
Melt the butter in a pan and add the pine nuts or almonds and semolina. Cook on very low heat, stirring stirring constantly with a wooden spoon until golden. In another pan, heat the sugar and milk, stirring until the sugar melts. Bring to the boil and pour over the semoina mixture, stirring all the time. Cover the pan, and leave on very low heat until all the syrup is absorbed. When holes form on the surface, stir a couple of times, then cover with greaseproof paper and the lid, and lower the heat still further and leave for 2 hours. Stir to break up into grains. Turn on to a heated serving dish and serve hot. You may also serve it with icecream. yummiieee!!

RICE PUDDING

A perfect desert having lots of milk in it. If you have children, like my 3rd year old, it is a very good snack for them. And a very healthy one too.

Ingredients:

* Two liters of milk

* A cup of rice (let it stay in hot water for about half an hour before you start making the pudding

* 1,5 Liters of water

* A cup of sugar (You may add or reduce sugar as you wish)

* A bit of mastic for flavour

How to Cook:

Put milk, water and rice together in the pot and let it boil by stiring it once in a while. When it starts to thicken add the sugar and the mastic in and stir well and let it boil a bit more.

Now turn off the cooker and put the pudding into little cups that you'll serve with. Let them stay out for a bit to cool down then put them in the fridge.

If you'd like, you may serve it with icecream on top.

CHOCOLATE SOUFFLE

Ingredients:
6 eggs
1,5 glass of milk
150gr. margarine
3 tblsp flour
1 square bitter chocolate
1/2 glass of sugar
3 tblsp cocao
1 pac. of cream
Powdered Sugar

How To Cook:

Melt the 150gr margarine in a pot. And add the milk, flour, cocao and chocolate and stir until it looks like a puding. On another cup, seperate the whites of the eggs from its yellows. First beat the yellows than beat the whites with half a tea spoon of salt. AFter the puding is cold, add the whites and the yellows in it. Cook in a pre-heated (180 degrees Celcius) oven for about 40 minutes.
Prepare the cream and the powdered sugar before serving

CHEESE CAKE

Indigredients:

4 Eggs
1 water glass (200gr) sugar
125 gr. margarine
1 lemon's juice
1 pack vanilla
1 pack baking powder
2 spoons maize starch
1kg filtrated yogurt
Additional:
1/2 pack of any puding of your choice

How to do it:

Mix 4 eggs, sugar, margarine and lemon juice very well with mixer, than add the rest of the inderedients one by one to the mix. Cook the puding in a pot as usual and let it cool down. After it cools down, add it to the mixture and mix well.
Cover the rounded-side locked oven tray with cooking sheet and pour the mixture in it. Cook it in an oven heated 175 degrees Celcius for 1 hour. Turn it upside down after cooling and take of the cooking sheet..Then you are ready to go :)
You may use any kind of topics on top of the cake - cherries, chocolate etc.
Enjoy!

BAKLAVA

For the Filling:
75gr. sehhed walnuts, pistachio nuts or almonds
1tbls caster sugar

For the Pastry:
125gr. stron Plain White flour
125gr. self-raising flour
1 egg
150 ml warm water
1 tsp salt
100gr wheat starch
250gr. butter, melted
a smAll Cube of bread

For the Syrup:
375gr. caster sugar
250 ml water
1 tbsp lemon juice

How to Cook:
Grease a 25gr baking dish with a little melted butter. To prepare the filling crush the walnuts and mix with the sugar. If ou are using pistachios or almonds,blanch for 1 minute, remove the skins and when thoroughly dry crush and mix with the sugar. To make the pastery, sieve the flours into a bowl, make a hollow in the middle and add the egg, water and salt. Prepare a soft dough by drawing the flour into the middle and mixing well. Knead on pastry board or marble slab for 15-20 min., repeatedly pressing outwards with the heel of your hand to stretch the dough, and then folding it over. If it sticks to your hand, dredge with a very little flour but it's better if you can avoid it.
The dough is ready when, holding it at one end, you can lift it and it stretches without breaking. Divide into 20 pieces, and allow to rest for at least 1 hour, and preferabley 2-3 hours, on a floured board under two layers of damp cloth.
Roll out each piece of dough into a very thin yufka, sprinkling wheat startch on both sides. Remove excess with a pastry brush. Layer half the yufka or sheets of filo in the baking dish, brushing each layer with a very little melter butter.Spread the filling on the pastry, then cover with the remainder of the yufka, buttering each layer lightly as before. Cut the baklava into small squares or diamonds with a sharp knife, wiping the blade after each cut so that it doesn't stick.
Put the remaining butter and the bread in a pan and heat gently. When the bread becomes
pale yellow and hardens (it must not become golden), remove from the heat. Skim off any
scum, and leave until the sediment settles. Pour the clear butter into another pan and wait until it cools sufficiently to be bearable to the fingertip. Now gently pour the butter over the baklava leaving no parts to dry. To allow the layers to absorb it, leave to stand for 30minuters at room temprature.
Then bake for 35 min. in a preheated oven at 200degrees celcius. Shortly before removing the baklava from the oven, prepare the syrup. Heat the sugar, water and lemon juice in a pan, stirring until the sugar melts. When the syrup begins to boil, lower the heat, cook 2 min. then remove from the heat. Allow to rest for 5 min. Take the baklava out of the oven and allow to rest 5 min., then pour the syrup over it, leaving no area uncovered. Cool and serve the baklava in the baking dish.