Lemon poppy seed Birthday DONUTS..!

Good morning and have a nice week everyone!! Today we celabrate our 3rd birthday with a sweet sweet recipe.. Lemon and poppy seed donuts!


Baked, not fried, they’re healthier so you can have 2 or 3 without remorse.. 🙂 At first I thought that baked donuts don’t really count as donuts, but they’re just as soft and fluffy!

More sweet (not only donuts) recipes coming soon..



For the cake donuts:

  • 80gr unsalted butter, at room temperature
  • 110gr caster sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla essence
  • 185ml milk
  • 500gr self-raising floor, plus extra for dusting
  • a good pinch of fine sea salt
  • 1 tbsp poppy seeds
  • 2 tbsp finely grated lemon zest

To coat:

  • 220gr sugar

For the lemon buttercream:

  • 60gr unsalted butter, at room temperature
  • 250gr icing sugar
  • 2 tbsp lemon juice









photos © chrysoula papagianni

Apple special bougatsa..


(Greek: Μπουγάτσα [buˈɣatsa]), is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.


Have a nice week everyone! Last week I had a problem with my camera and today I brought it to a repair shop and I don’t know when I’ll have it back 😦 So before separating my camera I decided to cook something sweet! It’s been more than 2 weeks that Rania sent me the new book of Vasilis Kallidis, Athens Special, and with the exams I didn’t have the time to get a good look at it. The book is a unique guide at Vasili’s favorite spots in Athens and at the end you’ll also find some recipes inspired from this special tour!

This might not be the typical recipe for bougatsa, besides the apples also the pastry leaf is different. An amazing recipe that you should definitely try! More Athens Special recipes soon!



  • 4 apples
  • 1 tsp butter
  • 1/2 cup sugar
  • 2 leaves of puff pastry

For the cream:

  • 2 cups milk
  • 1 cup sugar
  • 2 tbsp flour
  • 1 tbsp corn flour
  • 2 egg yolks
  • vanilla


Cut apples into small pieces and saute with butter over high heat until they sip their fluids. Add sugar and bring to boil over low heat. Keep some milk in a cup and put the rest to boil along with sugar and vanilla. Dilute in the cold milk, flour, corn flour and egg yolks and mix thoroughly. Pour the hot milk into the yolk mixture, stir vigorously and transfer the mixture back to the saucepan. Boil over high heat until the cream thickens. Lay one leaf of puff pastry on a baking tray strewn with baking paper. Lay the cream and top with the apple filling. Cover with the second leaf of pastry, wet it with water and bake in preheated oven, in air at 180 degrees for 40 minutes. Once the pies cool down, cut into pieces and sprinkle with icing sugar and cinnamon.









photos © chrysoula papagianni

New York Cheesecake..

Hi everyone!

A while ago I posted about the history of Cheesecake, do you remember? I’ve told you that I would also post my cheesecake recipe, but in the meantime I discovered this amazing recipe by the greek chef Akis Petretzikis! My mother loves him and this summer we prepared several dishes by his instructions.. This cheesecake is completely different from the one I make and I have to admit, that is far tastier! You definitely have to try it!



  • 1150gr cream cheese
  • 300gr sugar
  • 2tsp lemon juice
  • 1/2 tsp salt
  • 3 vanillas
  • 6 eggs and 2 yolks
  • 1 tbsp butter
  • 250gr biscuits
  • 100g.  butter, softened


Beat the biscuits withthe butter in food processo . Spread the mixture in the bottom of a 28cm diameter tart pan and bake for 13-15 minutes at 160 degrees. Remove from the oven and let cool thoroughly.


Turn on the oven at maximum( 260 degrees ) . It is essential that the cream cheese is at ambient temperature. Put the cream cheese in a mixer and beat for two minutes. Add half the sugar and beat for one minute on medium speed. Add the remaining sugar , salt , lemon juice and vanilla .
Add the 2 egg yolks . Beat on low speed to incorporate the mixture. Add the eggs 2-2 and when the  mixture is ready pour in the tart pan. Put in the oven , bake for 10 minutes without opening the oven lower the temperature to 100 and bake for 1.5 hours.












Here you can see the video of the recipe in greek.. 🙂

photos © chrysoula papagianni


Today we had our last exam for this semester! So after a reaaalllyyyyy long time i had the chance to go out with some friends and just have fun.. We first went for dinner at Osteria Santo Spirito and then for drinks always at Santo Spirito square.. At the end we ended up at my favorite bakery to have bombolone alla Nutella of course!
Let the summer vacations begin! Goodnight everyone!!














Hi everyone!
I’m home studying with N and Elena and I just made some crepes.. The recipe is simple and always delicious! My favorite combination is Nutella with banana!


  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter










Urban Jungle..

Good morning everyone! At least for the ones who slept!

Tomorrow morning my friend Niccolò gets his degree, and the last few days I’ve practically moved in! The most important kind of assistance i think is the moral support, then you can always make a silly joke, cook something or even walk the dog (poor Nio)!

So here are some photos of this unique experience! Food, chocolate, wine, 5 minutes of sun and a lot of work! Good luck Niccoooo!!!!

Buongiorno a tutti! Almeno per chi ha dormito!

Domani mattina Niccolò si laurea, e negli ultimi giorni mi sono praticamente trasferita a casa sua! L’assistenza più importante credo sia il sostegno morale, pero si può sempre fare una battuta stupida, cucinare qualcosa o portare fuori il cane (povero Nio)!

Ecco alcune foto di questa esperienza unica! Cibo, cioccolato, vino, 5 minuti di sole e un sacco di lavoro! In bocca al lupo Niccoooo!!!!
















Lemon Poppy Seed Birthday Cake ..

A few days ago it was Elena’s birthday.. She came over and we prepared a tasty cake with lemon, poppy seed and lemon cream cheese frosting!



Cake :

  • 3 cups cake flour
  • 1 + 3/4 cups sugar
  • 4 + 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp poppy seeds
  • 2 sticks butter, softened
  • zest of 1 large lemon
  • 1 + 1/4 cups buttermilk
  • 5 egg whites

MIx flour, sugar, baking powder, salt and poppy seeds in a bowl. Add zest, butter and 1 cup buttermilk. In a separate bowl whisk remaining buttermilk with egg whites and add it gradually to your batter. Pour into the pan and bake for 30 minutes. (we used 2 cake pans and then we cut it in 2!)

Syrup :

  • 1/3 cup water
  • juice of 1 large lemon
  • 1/4 cup sugar

Mix water, juice and sugar in a saucepan. Boil it, until it appears thick and reduced in volume. Brush the hot syrup while cakes are still warm and let them cool.

Frosting :

  • zest of 1 lemon
  • 8oz cream cheese, softened
  • 2 sticks butter, softened
  • 5 cups powdered sugar

This cake is delicious! If you decide to try it, just know that it takes a while (if you want to make 4 layers like we did!), so be patient! Of course the appearance of our cake isn’t the best,  but we are excused since it’s the first time doing a cake which has more than 2 layers!




















photos © chrysoula papagianni

Chocolate salami with sour cherries sauce..

Today i prepared a really easy and quick chocolate salami.. You should definitely try it!!



  • 600g biscuits
  • 400gr dark chocolate
  • 600ml sour cream
  • Sour cherries jam (fruit + syrup)

(This time i prepared half of the quantity..)



  • Heat the cream and remove from the fire before boiling
  • Melt together the chocolate and the cream
  • Crush the biscuits
  • Stir the cookies into the melted chocolate
  • Place a large sheet of parchment paper onto the utensil and dump the chocolate mixture on top
  • Put in the freezer for at least 3 hours and then you can keep it in the fridge














Souffle Banoffee

Είναι Δευτέρα βράδυ (αργά) και χαζεύω στο ίντερνετ διάφορα βίντεο μαγειρικής. Κάπου ανάμεσα στον Jamie Oliver και τον Παρλιάρο, πετυχαίνω τη συνταγή που έφτιαξε ο Άκης Πετρετζίκης στο Πρωινό μου του Αγ. Βαλεντίνου. Σουφλέ μπανόφι. Ακούγεται κολασμένο. Και είναι!

Κατόπιν “μαγειρικής τηλεπάθειας” με κάλεσε η Λ. σπίτι της να το φτιάξουμε (για την ακρίβεια, να το φτιάξει εκείνη κι εγώ να φωτογραφίζω!).


Χρησιμοποιήσαμε αυγά, ζαχαρούχο γάλα βρασμένο το οποίο έχει γίνει καραμέλα, αλεύρι, νιφάδες μαύρης και λευκής σοκολάτας, μπανάνα και βούτυρο.

Μπορείτε να διαβάσετε αναλυτικά τα υλικά και τις οδηγίες για την εκτέλεση της συνταγής εδώ.








Έχω την αίσθηση ότι οι συνταγές που φτιάχνουμε με καλή παρέα γίνονται οι πιο νόστιμες! 😉

Το ποστ αυτό και το τραγούδι αφιερωμένα στη μεγάλη φαν των Μπητλς!



Late at night on Monday I was watching videos about cooking on youtube. Somewhere between Jamie Oliver and Stelios Parliaros, I found the recipe that Akis Petretzikis showed on tv on Valentine’s Day. Souffle banoffee. It sounds divine. And it actually is.

My friend L. and I were thinking about this recipe for the following days, so she invited me to cook. Actually, she was cooking and I was taking photos.

We used eggs, boiled sugar milk that was transformed into caramel, flour, flakes of black and white chocolate, banana and butter.

Here you can read the ingredients and the instructions with details.

I start to think that the recipes we make with good company are the most delicious! 😉

This post and this song are dedicated to L., who is the biggest fan of The Beatles!


Cheesecake history…

Cheesecake is a beloved dessert around the world. While many assume that it has its origins in New York, it actually dates back much further. Let’s go back over 4,000 years to ancient Greece! Sit back, grab a creamy slice of cheesecake and learn all about this dessert’s rich history.


Cheesecake Travels the Globe

The first “cheese cake” may have been created on the Greek island of Samos. Physical anthropologists excavated cheese molds there which were dated circa 2,000 B.C. Cheese and cheese products had most likely been around for thousands of years before this, but earlier than this goes into prehistory (that period in human history before the invention of writing) so we will never really know. In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C. Greek brides and grooms were also known to use cheesecake as a wedding cake. The simple ingredients of flour, wheat, honey and cheese were formed into a cake and baked – a far cry from the more complicated recipes available today!

The writer Athenaeus is credited for writing the first Greek cheesecake recipe in 230 A.D. (By this time, the Greeks had been serving cheesecake for over 2,000 years but this is the oldest known surviving Greek recipe!) It was also pretty basic – pound the cheese until it is smooth and pasty – mix the pounded cheese in a brass pan with honey and spring wheat flour – heat the cheese cake “in one mass” – allow to cool then serve.

When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Occasionally, the Romans would put the cheese filling in a pastry. The Romans called their cheese cake “libuma” and they served it on special occasions. Marcus Cato, a Roman politician in the first century B.C., is credited as recording the oldest known Roman cheesecake recipe.

As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with ways to put their own unique spin on cheesecake. In each country of Europe, the recipes started taking on different cultural shapes, using ingredients native to each region. In 1545, the first cookbook was printed. It described the cheesecake as a flour-based sweet food. Even Henry VIII’s chef did his part to shape the cheesecake recipe. Apparently, his chef cut up cheese into very small pieces and soaked those pieces in milk for three hours. Then, he strained the mixture and added eggs, butter and sugar.

It was not until the 18th century, however, that cheesecake would start to look like something we recognize in the United States today. Around this time, Europeans began to use beaten eggs instead of yeast to make their breads and cakes rise. Removing the overpowering yeast flavor made cheesecake taste more like a dessert treat. When Europeans immigrated to America, some brought their cheesecake recipes along.

Adding Signature Ingredient

Cream cheese was an American addition to the cake, and it has since become a staple ingredient in the United States. In 1872, a New York dairy farmer was attempting to replicate the French cheese Neufchatel. Instead, he accidentally discovered a process which resulted in the creation of cream cheese. Three years later, cream cheese was packaged in foil and distributed to local stores under the Philadelphia Cream Cheese brand. The Philadelphia Cream Cheese brand was purchased in 1903 by the Phoenix Cheese Company, and then it was purchased in 1928 by the Kraft Cheese Company. Kraft continues to make this very same delicious Philadelphia Cream Cheese that we are all familiar with today.

New York Style Cheesecake

Of course, no story of cheesecake is complete without delving into the origins of the New York style cheesecake. The Classic New York style cheesecake is served with just the cake – no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavor from extra egg yolks in the cream cheese cake mix.

By the 1900s, New Yorkers were in love with this dessert. Virtually every restaurant had its own version of cheesecake on their menu. New Yorkers have vied for bragging rights for having the original recipe ever since. Even though he is best known for his signature sandwiches, Arnold Reuben (1883-1970) is generally credited for creating the New York Style cheesecake. Reuben was born in Germany and he came to America when he was young. The story goes that Reuben was invited to a dinner party where the hostess served a cheese pie. Allegedly, he was so intrigued by this dish that he experimented with the recipe until he came up with the beloved NY Style cheesecake.

More Variations in America

New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream is added to the recipe to keep it creamy. Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.

Cheesecake Around the World

Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese, wheat and a sweetener –remain the same.

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world this creamy cake remains a favorite for sweet tooths of all ages.

Source : http://www.cheesecake.com/ 

Soon my cheesecake recipe…!!! Have a nice evening everyone!!

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