Today I woke up at about 8 o'clock and I watched cartouns and I helped my mother to do the house work. At about 1:30 I ate lunch with my grandparents and family. Then I studied a bit and at about 5o'clock we had rehearsal with the comenius team. Ms Soulla made fanouropita for us and it was really tasty! Souzana and me went for a walk with another friend of mine but because it started raining we ended up at my place.
FANOUROPITA
Materials: 3 cups flour swelling alone 1 teaspoon soda 1 / 2 teaspoon cloves 1 1 / 2 teaspoon cinnamon 2 / 3 cup seed 1 cup sugar 1 cup orange juice or water or milk 1 / 2 cup walnuts Rabelaisian 1 / 2 cup black raisins
People: There are 20 portions
Preparation time: 15 '
Cooking time: 1 hour
Performance: In a large bowl, mix the flour with the soda, the clove and cinnamon. Click 1 'in a blender with oil, sugar and orange juice and put the mixture into the bowl with solid materials. Check also the nuts and raisins and mix them all together with a spoon to join. Empty the mixture into tapsaki diameter and 28 cm voutyromeno alefromeno. Fanouropita the roaster at 175 degrees Celsius, 1 hour. Remove from the oven and allow to cool. Put on the surface of a lace paper and screened with a sieve icing sugar. Remove carefully the lace and the plans will be reflected on the surface of fanouropitas. Or else, the paspaliste just a little icing sugar.
FANOUROPITA
Materials: 3 cups flour swelling alone 1 teaspoon soda 1 / 2 teaspoon cloves 1 1 / 2 teaspoon cinnamon 2 / 3 cup seed 1 cup sugar 1 cup orange juice or water or milk 1 / 2 cup walnuts Rabelaisian 1 / 2 cup black raisins
People: There are 20 portions
Preparation time: 15 '
Cooking time: 1 hour
Performance: In a large bowl, mix the flour with the soda, the clove and cinnamon. Click 1 'in a blender with oil, sugar and orange juice and put the mixture into the bowl with solid materials. Check also the nuts and raisins and mix them all together with a spoon to join. Empty the mixture into tapsaki diameter and 28 cm voutyromeno alefromeno. Fanouropita the roaster at 175 degrees Celsius, 1 hour. Remove from the oven and allow to cool. Put on the surface of a lace paper and screened with a sieve icing sugar. Remove carefully the lace and the plans will be reflected on the surface of fanouropitas. Or else, the paspaliste just a little icing sugar.




